Document ID: chunk:federal_register_of_legislation:F2021L00312:reg:3:p9
Version: federal_register_of_legislation:F2021L00312
Segment Type: reg
Provision Reference: reg 3 (pt 9/47)
Character Range: 60200–63143

a source of contamination of eggs or egg products.
 (3) Hand washing facilities must be provided in or adjacent to toilets.
 (4) The hand washing facilities must:
 (a) have an adequate supply of warm, or hot and cold, potable water over a sink equipped with hands‑free operated taps; and
 (b) have an adequate supply of suitable hand sanitising preparation; and
 (c) have suitable and sufficient hygienic means of drying hands.

4‑9  Essential services

Effluent and waste
 (1) An establishment must have a sewerage and waste system that:
 (a) effectively disposes of and, if necessary, treats all sewage and waste (including during peak load); and
 (b) prevents the sewage or waste polluting the establishment's water supply or contaminating eggs or egg products; and
 (c) ensures that discharge is contained and directed to the drainage system.
Example: For the purposes of paragraph (c), discharge from refrigeration would be directed to the drainage system.

Storage of waste and inedible material
 (2) An establishment must have designated areas for the separation and storage of waste and inedible material before their removal from the establishment.
 (3) The facilities and containers used to store waste and inedible material must:
 (a) adequately contain the volume and type of waste and inedible material at the establishment; and
 (b) prevent access to the waste or inedible material by pests; and
 (c) prevent the waste or inedible material polluting the establishment's water supply or contaminating eggs or egg products; and
 (d) be clearly identified as for use for storage of waste and inedible material only.

Lighting
 (4) An establishment must have a lighting system that provides sufficient natural or artificial light for carrying out operations to prepare eggs or egg products for export.
Note: For guidance on lighting, see:
(a) Australian/New Zealand Standard AS/NZS 1680.1:2006 Interior and workplace lighting, Part 1: General principles and recommendations, published jointly by, or on behalf of, Standards Australia and Standards New Zealand, as in force at the commencement of this instrument; and
(b) Australian/New Zealand Standard AS/NZS 1680.2.4:1997 Interior lighting, Part 2.4: Industrial tasks and processes, published jointly by, or on behalf of, Standards Australia and Standards New Zealand, as in force at the commencement of this instrument.
 (5) The lighting system must not be a source of contamination of eggs or egg products.

Ventilation
 (6) An establishment must have adequate ventilation (natural or mechanical):
 (a) to effectively minimise the risk of airborne contamination (including steam, smoke and condensation) of eggs or egg products; and
 (b) where appropriate, to control ambient temperature.

Water supply—general
 (7) An establishment must have a supply of potable water that is available for use at a volume, pressure and temperature that is adequate for the purposes for which it