Document ID: chunk:federal_register_of_legislation:F2023C00760:body:0:p2
Version: federal_register_of_legislation:F2023C00760
Segment Type: other
Provision Reference: 
Character Range: 3370–6918

clause 1 of Standard 4.1.1):

       general food safety management requirements means the requirements in Division 2 of Standard 4.1.1.

      inputs includes any feed, litter, water (including recycled water), chemicals or other substances used in, or in connection with, the primary production or processing activity.

Note 2 Clause 3 of Standard 4.1.1 sets out when a food will be unacceptable for the purposes of this Standard.

           4.2.8—3 Application

            (1) This Standard applies to primary horticulture producers and to primary horticulture processors in Australia.

            (2) This Standard does not apply to the retail sale of leafy vegetables.

           (3) This Standard does not apply to manufacturing of harvested leafy vegetables which includes the cooking, freezing, drying, preserving, blending or juicing of harvested leafy vegetables or the addition of other foods to harvested leafy vegetables.

           4.2.8—4 General food safety management requirements

           A primary horticulture producer and a primary horticulture processor must comply with the general food safety management requirements.

           4.2.8—5  Traceability

           A primary horticulture producer and a primary horticulture processor must have in place a system that can identify:

           (a) from whom leafy vegetables were received; and
           (b) to whom leafy vegetables were supplied.

           4.2.8—6 Inputs – seed, seedling, soil, fertiliser and water

             A primary horticulture producer and a primary horticulture processor must take all reasonable measures to ensure that any of the following inputs do not make leafy vegetables unacceptable:

             (a)    seeds;
             (b)    seedlings;
             (c)    soil;
             (d)    soil amendments (including manure, human biosolids, compost, and plant bio‑waste);
             (e)    fertiliser; and
             (f)      water.

           4.2.8—7 Growing sites

             A primary horticulture producer must take all reasonable measures to ensure that a growing site is located, designed, constructed, maintained and operated such that leafy vegetables are not made unacceptable.

           4.2.8—8 Weather events

             A primary horticulture producer and a primary horticulture processor must take appropriate remedial action to ensure that leafy vegetables adversely affected by weather conditions are not unacceptable.

           4.2.8—9 Premises and equipment

            (1) A primary horticulture producer and a primary horticulture processor must take all reasonable measures to ensure that premises and equipment are designed, constructed, maintained and operated in a way that:

              (a) allows for effective cleaning and sanitisation of the premises and equipment; and
               (b) does not make leafy vegetables unacceptable.

            (2) A primary horticulture producer and a primary horticulture processor must ensure that premises and equipment are kept clean, sanitised and in good repair to the extent required to ensure that leafy vegetables are not made unacceptable.

           4.2.8—10 Temperature of harvested leafy vegetables

             A primary horticulture producer and a primary horticulture processor must keep harvested leafy vegetables at a temperature that does not make the leafy vegetables unacceptable.

           4.2.8—11 Washing and sanitisation of harvested leafy vegetables

             A primary horticulture processor must take all