Document ID: chunk:federal_register_of_legislation:F2021L00317:reg:4:p25
Version: federal_register_of_legislation:F2021L00317
Segment Type: reg
Provision Reference: reg 4 (pt 25/53)
Character Range: 108754–111673

for operations to prepare the fish or fish products must provide for measures to validate the effectiveness of the rate of achieving the required temperature.

Thawing and tempering
 (8) Prescribed fish or fish products must be thawed and tempered under temperature controls that minimise the growth of pathogens that could adversely affect the fitness for human consumption of the fish or fish products.
 (9) The approved arrangement for operations to prepare the fish or fish products must provide for measures to validate the effectiveness of the temperature controls in minimising the growth of pathogens that could adversely affect the fitness for human consumption of the fish or fish products.

5‑19  Temperature controls for storing, handling, loading and transporting prescribed fish or fish products

Shelf‑stable prescribed fish or fish products
 (1) Shelf‑stable prescribed fish or fish products must be stored, handled, loaded and transported at the temperature required under the approved arrangement for operations to prepare the fish or fish products for export.
 (2) The approved arrangement must provide for measures to validate the effectiveness of the temperature controls in minimising the growth of pathogens that could adversely affect the fitness for human consumption of the fish or fish products.

Prescribed fish or fish products other than shelf‑stable fish or fish products
 (3) Prescribed fish or fish products (other than shelf‑stable fish or fish products) must be stored, handled, loaded and transported at:
 (a) the temperatures required for chilling or freezing the fish or fish products under section 5‑18 or 5‑34; or
 (b) if the approved arrangement for operations to prepare the fish or fish products provides for different temperatures for storing, handling, loading and transporting the fish or fish products—those temperatures.
 (4) If paragraph (3)(b) applies, the approved arrangement must provide for measures to validate the effectiveness of the temperature controls in minimising the growth of pathogens that could adversely affect the fitness for human consumption of the fish or fish products.

5‑20  Preserving prescribed fish and fish products
 (1) Subject to any other requirements of this Part, a process applied to prescribed fish or fish products for the purpose of extending their shelf life must ensure the safety of the fish or fish products by:
 (a) destroying or preventing the growth of pathogens; or
 (b) reducing the growth of pathogens to a level that ensures that the microbiological safety of the fish and fish products is not adversely affected.
 (2) The approved arrangement for operations to prepare the fish or fish products for export must provide for measures to validate the effectiveness of the process in ensuring the safety of the fish or fish products as referred to in paragraphs (1)(a) and (b).

5‑21  Thermal processing of canned prescribed