Document ID: chunk:federal_register_of_legislation:F2021L00304:reg:3:p19
Version: federal_register_of_legislation:F2021L00304
Segment Type: reg
Provision Reference: reg 3 (pt 19/47)
Character Range: 87789–90632

food:
 (a) is at the establishment; or
 (b) suspects that the medical condition may have resulted in contamination of prescribed milk or milk products at the establishment;
the person must tell a person who manages or controls operations to prepare milk or milk products at the establishment about the medical condition immediately.
 (3) A person in a food handling area must:
 (a) take all practicable measures to ensure the person's body, anything from the person's body and anything the person is wearing do not contaminate prescribed milk or milk products or food contact surfaces; and
 (b) avoid unnecessary contact with prescribed milk or milk products.
Note: A visitor to a food handling area is a person in the food handling area.
 (4) A person in a food handling area must not do anything that could result in contamination of prescribed milk or milk products in the area or that is likely to adversely affect the fitness for human consumption of prescribed milk and milk products in the area.
Examples: Eating, smoking, chewing, spitting, sneezing or coughing over unprotected milk or milk products or food contact surfaces.
 (5) A person in a food handling area must at all times wear protective clothing (including a hair covering) and footwear that are:
 (a) suitable to prevent anything from the person's body contaminating prescribed milk or milk products in the area; and
 (b) clean, sanitary and in good repair.
 (6) Personal belongings and clothing must not be stored in food handling areas.

Food handlers
 (7) A food handler who has a medical condition must take all practical measures to prevent the condition resulting in contamination of prescribed milk or milk products or their ingredients.
 (8) Without limiting subsection (7), coverings used for medical conditions must:
 (a) be effective in preventing contamination of prescribed milk or milk products; and
 (b) be waterproof, firmly secured and conspicuous in colour.
 (9) A food handler must wash (using a sanitising agent) and dry thoroughly the food handler's hands:
 (a) on entering a food handling area of the establishment; and
 (b) immediately after using the toilet; and
 (c) after touching the food handler's nose or mouth; and
 (d) whenever necessary to avoid contaminating prescribed milk or milk products at the establishment;
whether or not the food handler has been wearing, or is intending to wear, gloves.

Division 4—Preparation and transport

5‑13  Sourcing milk and milk products
 (1) Prescribed milk and milk products must not be sourced from areas where there are reasonable grounds to believe that either of the following are present and could result in unacceptable levels in the milk or milk products:
 (a) potentially harmful pathogens;
 (b) potentially harmful substances.
Examples: Pesticides, fungicides, heavy metals, natural toxicants