Document ID: chunk:federal_register_of_legislation:F2021L00317:reg:4:p10
Version: federal_register_of_legislation:F2021L00317
Segment Type: reg
Provision Reference: reg 4 (pt 10/53)
Character Range: 69976–72921

from food handling areas and must not open directly onto these areas; and
 (b) be well lit and ventilated; and
 (c) not be a source of contamination of fish or fish products.
 (3) Hand washing facilities must be provided in or adjacent to toilets.
 (4) The hand washing facilities must:
 (a) have an adequate supply of warm, or hot and cold, potable water over a sink equipped with hands‑free operated taps; and
 (b) have an adequate supply of suitable hand sanitising preparation; and
 (c) have suitable and sufficient hygienic means of drying hands.

4‑9  Essential services

Effluent and waste
 (1) An establishment must have a sewerage and waste system that:
 (a) effectively disposes of and, if necessary, treats all sewage and waste (including during peak load); and
 (b) prevents the sewage or waste polluting the establishment's water supply or contaminating fish or fish products; and
 (c) ensures that discharge is contained and directed to the drainage system.
Example: For the purposes of paragraph (c), discharge from refrigeration would be directed to the drainage system.

Storage of waste and inedible material
 (2) An establishment must have designated areas for the separation and storage of waste and inedible material before their removal from the establishment.
 (3) The facilities and containers used for the storage of waste and inedible material must:
 (a) adequately contain the volume and type of waste and inedible material at the establishment; and
 (b) prevent access to the waste or inedible material by pests; and
 (c) prevent the waste or inedible material polluting the establishment's water supply or contaminating fish or fish products; and
 (d) be clearly identified as for use for storage of waste and inedible material only.

Lighting
 (4) An establishment must have a lighting system that provides sufficient natural or artificial light for carrying out operations to prepare fish or fish products for export.
Note: For guidance on lighting, see:
(a) Australian/New Zealand Standard AS/NZS 1680.1:2006 Interior and workplace lighting, Part 1: General principles and recommendations, published jointly by, or on behalf of, Standards Australia and Standards New Zealand, as in force at the commencement of this instrument; and
(b) Australian/New Zealand Standard AS/NZS 1680.2.4:1997 Interior lighting, Part 2.4: Industrial tasks and processes, published jointly by, or on behalf of, Standards Australia and Standards New Zealand, as in force at the commencement of this instrument.
 (5) The lighting system must not be a source of contamination of fish or fish products.

Ventilation
 (6) An establishment must have adequate ventilation (natural or mechanical):
 (a) to effectively minimise the risk of airborne contamination (including steam, smoke and condensation) of fish or fish products; and
 (b) where appropriate, to control ambient temperature.

Water supply—general
 (7) An establishment must have