Document ID: chunk:federal_register_of_legislation:F2021L00312:reg:3:p6
Version: federal_register_of_legislation:F2021L00312
Segment Type: reg
Provision Reference: reg 3 (pt 6/47)
Character Range: 52426–55333

eggs or egg products for export must be in force (see paragraph 112(2)(d) of the Act and item 2 of the table in section 2‑4 of this instrument).

4‑2  Equipment, facilities and essential services—general
  An establishment must have the buildings, equipment, facilities and essential services that are necessary to ensure that operations to prepare prescribed eggs or egg products can be carried out at the establishment in accordance with the requirements of this instrument.

4‑3  Measuring devices
 (1) An establishment must have accurate measuring devices to assess compliance with the requirements of this instrument.
Note: For guidance on Australian legal units of measurements and tolerances, see the National Measurement Act 1960. For the application of that Act in relation to contracts, dealings or transactions made or entered into in connection with the export of goods, see section 13 of that Act.
 (2) Temperature measuring devices at an establishment must:
 (a) be able to measure the temperature of eggs and egg products to an accuracy of +/‑ 1 C; and
 (b) be readily accessible in refrigeration chambers and other equipment used for controlling the temperature of eggs or egg products.

4‑4  Establishment (including construction)

General requirements
 (1) An establishment (including its construction) must:
 (a) facilitate operations to prepare prescribed eggs and egg products that are fit for human consumption; and
 (b) be fit for the purpose for which it is used; and
 (c) have sufficient capacity for the maximum quantity of eggs and egg products prepared there at any one time; and
 (d) be able to be effectively cleaned and, if necessary, sanitised if there is a risk it may cause contamination of eggs or egg products; and
 (e) be able to be easily accessed, inspected and monitored.
 (2) An establishment (including its construction) and, in particular, the floors, walls and ceilings in its food handling areas, areas used for cleaning and sanitising (other than for cleaning vehicles) and areas for personal hygiene, must to the extent practicable:
 (a) not permit entry or harbourage of pests; and
 (b) exclude dirt, dust, fumes, smoke and other contaminants; and
 (c) minimise the accumulation of contaminating substances.
Note: Establishment includes a structure, building or conveyance and a place (whether or not enclosed or built on), including a place situated underground or under water (see the definitions of establishment and premises in section 12 of the Act).

Plans and specifications
 (3) An establishment and its equipment must comply with any plans and specifications that accompany the application for registration.

Immediate surrounds
 (4) Places around buildings, roads and other areas that are part of the establishment or immediately around and serving the establishment must:
 (a) be paved, graded, landscaped or otherwise treated to minimise the risk