Document ID: chunk:federal_register_of_legislation:F2021L00304:reg:3:p14
Version: federal_register_of_legislation:F2021L00304
Segment Type: reg
Provision Reference: reg 3 (pt 14/47)
Character Range: 74768–77552

be sufficient to ensure that all importing country requirements relating to the operations and the prescribed milk or milk products covered by the proposed arrangement will be met, the arrangement must:
 (a) identify each importing country requirement that will not be met; and
 (b) record details of the system of controls to be implemented to ensure that each importing country requirement referred to in paragraph (a) will be met.
Note: It is a condition of an approved arrangement for export operations in relation to prescribed milk or milk products that all importing country requirements relating to export operations carried out in relation to the milk or milk products in accordance with the arrangement, and the milk or milk products, are met (see section 5‑7).

Requirement for HACCP plan
 (7) The proposed arrangement must provide for the implementation of an HACCP plan for each stage of the operations to prepare the prescribed milk or milk products for export.
 (8) The HACCP plan must:
 (a) for each stage of the operations—identify the potential hazards that may reasonably be expected to occur; and
 (b) identify the means of control for each potential hazard; and
 (c) for each significant hazard that is identified—identify:
 (i) the critical control points; and
 (ii) the critical limits; and
 (iii) the procedures to be used to monitor the hazard to ensure compliance with each critical limit, including the frequency with which the procedures are to be carried out and the persons, or class of persons, who are to carry out the procedures; and
 (iv) the corrective action to be taken if a critical limit is exceeded, including action to address the exceeding of the critical limit and action to ensure it does not happen again; and
 (v) the procedures to be used to assess the effectiveness of action referred to in subparagraph (iv); and
 (d) identify procedures to be used to verify compliance with the HACCP plan and the frequency with which the procedures are to be carried out; and
 (e) provide for records to be made and documents to be kept to demonstrate compliance with the HACCP plan and its effectiveness.
Note: For guidance, see the Codex requirements for HACCP plans which set out the following 7 principles: conduct a hazard analysis; identify critical control points; establish critical limits; establish monitoring procedures; establish corrective actions; establish verification procedures; keep records. A flow chart may be used.
 (9) Subsection (8) does not apply to a potential hazard that is controlled by meeting the operational hygiene requirements under section 5‑4.
 (10) For the purposes of paragraph (8)(c), a hazard is a significant hazard for operations in relation to milk or milk products if it (alone or in combination with other