Document ID: chunk:federal_register_of_legislation:F2021L00312:reg:3:p7
Version: federal_register_of_legislation:F2021L00312
Segment Type: reg
Provision Reference: reg 3 (pt 7/47)
Character Range: 55058–57851

the application for registration.

Immediate surrounds
 (4) Places around buildings, roads and other areas that are part of the establishment or immediately around and serving the establishment must:
 (a) be paved, graded, landscaped or otherwise treated to minimise the risk of dust, pests or contaminants entering food handling areas; and
 (b) have adequate drainage.

Floors
 (5) Floors in an establishment must be constructed in a way that is appropriate for carrying out operations to prepare eggs and egg products for export.
 (6) Floors in food handling areas, areas used for cleaning and sanitising (other than for cleaning vehicles) and areas for personal hygiene must:
 (a) be able to be effectively cleaned and, if necessary, sanitised if there is a risk they may cause contamination of eggs or egg products; and
 (b) be smooth and impervious; and
 (c) have adequate drainage.
 (7) Floors in an area used for cleaning vehicles must:
 (a) be able to be effectively cleaned; and
 (b) be impervious; and
 (c) have adequate drainage.

Walls and ceilings
 (8) Walls and ceilings in an establishment must be constructed:
 (a) wherever necessary to protect eggs and egg products and their ingredients from contamination; and
 (b) in a way that is appropriate for carrying out operations to prepare eggs and egg products for export.
 (9) Walls and ceilings in food handling areas, areas used for cleaning and sanitising (other than for cleaning vehicles) and areas for personal hygiene must:
 (a) be able to be effectively cleaned and, if necessary, sanitised if there is a risk they may cause contamination of eggs or egg products; and
 (b) be smooth and impervious.
 (10) Walls and ceilings in an area used for cleaning vehicles must:
 (a) be able to be effectively cleaned; and
 (b) be impervious.

4‑5  Fixtures, fittings and equipment

General requirements
 (1) Fixtures, fittings and equipment in an establishment (including in refrigeration chambers and storage areas) must:
 (a) facilitate operations to prepare prescribed eggs and egg products that are fit for human consumption; and
 (b) be fit for the purpose for which they are used; and
 (c) have sufficient capacity for the maximum quantity of eggs and egg products prepared using them at any one time.

Construction
 (2) The fixtures, fittings and equipment must be constructed in a way that:
 (a) ensures they do not cause contamination of eggs or egg products; and
 (b) allows them to be easily and effectively cleaned and, if necessary, sanitised if there is a risk they may cause contamination of eggs or egg products; and
 (c) allows adjacent floors, walls, ceilings and other surfaces to be easily and effectively cleaned; and
 (d) allows them to be effectively accessed, inspected and monitored; and
 (e) to the extent