Document ID: chunk:federal_register_of_legislation:F2021L00312:front:0:p7
Version: federal_register_of_legislation:F2021L00312
Segment Type: other
Provision Reference: 
Character Range: 22956–25698

at ambient temperature.
construction, in relation to an establishment or equipment, includes design, installation, assembly, layout and the materials of which the establishment and equipment are made.
container system unit means a container designed for use as a unit of cargo handling equipment in the transport of goods by aircraft or vessel.
cracked egg includes an egg with cracks detectable by candling or another method.
critical control point, in relation to a hazard, means a step during the production of food at which a control can be applied that is essential to prevent or eliminate the hazard or reduce its occurrence to an acceptable level.
critical limit, in relation to a hazard, means the limit to which the hazard must be controlled to prevent or eliminate it or reduce its occurrence to an acceptable level.
disease, in relation to an animal, means a disease suffered by or carried by the animal that is likely to be transmitted through eggs or egg products.
egg means an egg from an avian species.
egg product means the contents of an egg removed from the shell in liquid (whether or not chilled), frozen, dried or denatured form.
equipment includes any implement for the preparation of food, but does not include a vehicle used to transport food.
essential services includes:
 (a) water, gas and electricity; and
 (b) sewerage, drainage and waste disposal systems.
exporter of prescribed eggs or egg products means:
 (a) the applicant for an export permit for the eggs or egg products; or
 (b) if an export permit has been issued for the eggs or egg products—the holder of the export permit.
floors includes stairs, platforms and like areas.
food carrying compartment, of a conveyance, means the part or area of the conveyance in which eggs or egg products are carried.
food contact surface means a surface that is likely to come into contact with exposed eggs, egg products or their ingredients.
Example: Eggs or egg products that are being prepared but have not been packaged are exposed.
food handler means a person who directly handles eggs, egg products or their ingredients or who handles food contact surfaces.
food handling area means:
 (a) in Part 2 of Chapter 5—an area of a registered establishment (including a refrigeration chamber or storage area) used for exposed prescribed eggs or egg products or their ingredients; or
 (b) in any other provision—an area (including a refrigeration chamber or storage area) where eggs, egg products or their ingredients are prepared or where packaging materials are stored.
Food Standards Code means the Australia New Zealand Food Standards Code.
HACCP means the hazard analysis and critical control point system for food safety management set out in the annex to CAC/RCP