Document ID: chunk:federal_register_of_legislation:F2021L00317:reg:4:p19
Version: federal_register_of_legislation:F2021L00317
Segment Type: reg
Provision Reference: reg 4 (pt 19/53)
Character Range: 93481–96315

products.

Maintenance
 (6) The establishment's buildings, fixtures and fittings must be maintained in the state of repair necessary to facilitate operations to prepare prescribed fish and fish products that are fit for human consumption.
 (7) Equipment at the establishment must be maintained in the state of repair and working order necessary to facilitate operations to prepare prescribed fish and fish products that are fit for human consumption and having regard to its use.

Pests
 (8) The entry of pests into the establishment and its equipment must, to the extent practicable, be prevented.
 (9) The harbourage of pests in the establishment and its equipment must be prevented.

Hazardous substances
 (10) Hazardous substances at the establishment must:
 (a) be stored in containers that:
 (i) are labelled with the name of the substance and a warning about its toxicity and use; and
 (ii) are not used for any purpose other than the storage of hazardous substances; and
 (b) not be a source of contamination for prescribed fish or fish products.
 (11) Any other substances that may be a source of contamination for prescribed fish or fish products must not be used or stored in food handling areas other than as necessary for hygienic or preparation purposes.

5‑10  Measuring devices
  Measuring devices used at a registered establishment for the purposes of meeting a requirement of this Part must be accurately calibrated.

5‑11  Hygiene control—processing
 (1) Refrigeration chambers at a registered establishment must achieve the temperatures required under this Part for chilling, freezing, maintaining, thawing and tempering prescribed fish and fish products, taking account of the maximum quantity of fish or fish products to be chilled, frozen, maintained, thawed or tempered at any one time using the refrigeration chambers.
Note: The approved arrangement for operations to prepare the fish or fish products must provide for measures to validate the effectiveness of the temperature controls (see subsections 5‑18(9), 5‑19(2) and (4) and 5‑34(4).
 (2) Ingredients for prescribed fish or fish products must:
 (a) be fit for the purpose for which they are used; and
 (b) be labelled, stored and handled in a way that ensures their identity can be ascertained.
 (3) Water required under this Part to be potable must contain no detectable E. coli for every 100 millilitres of water tested.
 (4) Steam used in contact with prescribed fish or fish products or food contact surfaces must be free from substances that may:
 (a) have the potential to cause harm to human health; and
 (b) be a source of contamination for the fish or fish products.
 (5) Compressed air and other processing gases that come into contact with prescribed fish or fish products or food contact surfaces must be free from substances that may:
 (a)