{"id":"qld:sl-2014-0197","name":"Food Production (Safety) Regulation 2014","slug":"food-production-safety-regulation-2014","collection":"regulation","jurisdiction":"qld","status":"in_force","isInForce":true,"actNumber":"197 of 2014","makingDate":null,"administeringDepartment":null,"currentVersion":{"id":175477,"registerId":"qld-qld:sl-2014-0197-current","compilationNumber":null,"startDate":"2026-04-05","status":"InForce","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"ch.2-pt.1","sectionType":"part","heading":"Standards for food safety schemes","content":"# Standards for food safety schemes","sortOrder":0},{"sectionNumber":"sec.4","sectionType":"section","heading":"Complying with compulsory standards","content":"### sec.4 Complying with compulsory standards\n\nIf a compulsory standard applies to a food safety requirement for a food safety scheme, a program or management statement under the scheme must comply with the compulsory standard.\nA program or management statement under the scheme complies with the standard only if the statement adopts and follows at least one of the ways of preventing or managing exposure to a risk stated in the standard.\n(sec.4-ssec.1) If a compulsory standard applies to a food safety requirement for a food safety scheme, a program or management statement under the scheme must comply with the compulsory standard.\n(sec.4-ssec.2) A program or management statement under the scheme complies with the standard only if the statement adopts and follows at least one of the ways of preventing or managing exposure to a risk stated in the standard.","sortOrder":1},{"sectionNumber":"sec.5","sectionType":"section","heading":"Complying with advisory standard","content":"### sec.5 Complying with advisory standard\n\nIf an advisory standard applies to a food safety requirement for a food safety scheme, a program or management statement under the scheme must comply with the advisory standard.\nA program or management statement under the scheme complies with the standard only if the statement adopts and follows—\nat least one of the ways of preventing or managing exposure to a risk stated in the standard; or\nanother way that gives the same or a higher level of protection against the risk.\n(sec.5-ssec.1) If an advisory standard applies to a food safety requirement for a food safety scheme, a program or management statement under the scheme must comply with the advisory standard.\n(sec.5-ssec.2) A program or management statement under the scheme complies with the standard only if the statement adopts and follows— at least one of the ways of preventing or managing exposure to a risk stated in the standard; or another way that gives the same or a higher level of protection against the risk.\n- (a) at least one of the ways of preventing or managing exposure to a risk stated in the standard; or\n- (b) another way that gives the same or a higher level of protection against the risk.","sortOrder":2},{"sectionNumber":"sec.6","sectionType":"section","heading":"Inconsistency between regulation and standards","content":"### sec.6 Inconsistency between regulation and standards\n\nThis regulation applies instead of a compulsory standard or an advisory standard to the extent of any inconsistency.","sortOrder":3},{"sectionNumber":"ch.2-pt.2","sectionType":"part","heading":"Accreditations register","content":"# Accreditations register","sortOrder":4},{"sectionNumber":"sec.7","sectionType":"section","heading":"Register of accreditations","content":"### sec.7 Register of accreditations\n\nSafe Food must keep a register (the accreditations register ) of accreditation holders.\nThe accreditations register must contain, for each accreditation holder—\nthe holder’s accreditation number; and\nif the holder is an egg producer or an egg processor—the holder’s egg production identification; and\nthe contact details for the holder’s business, including the business name, address and phone number of the business; and\nthe name and business address of the proprietor of the holder’s business; and\ndetails of the predominant activities of the holder’s business; and\nthe location of all premises approved under the accreditation for use for the production of primary produce.\nThe accreditations register may contain other information about an accreditation holder that Safe Food considers necessary or desirable for the effective administration of the Act .\nThe accreditations register may also contain information about a former accreditation holder, including whether the former accreditation holder’s accreditation was cancelled or not renewed.\nHowever, the information for a former accreditation holder must be removed from the accreditations register within 1 year after the former accreditation holder’s accreditation was cancelled or not renewed.\nIn this section—\nformer accreditation holder means a person who was an accreditation holder under a food safety scheme but is no longer accredited under the scheme because the person’s accreditation was cancelled or not renewed.\n(sec.7-ssec.1) Safe Food must keep a register (the accreditations register ) of accreditation holders.\n(sec.7-ssec.2) The accreditations register must contain, for each accreditation holder— the holder’s accreditation number; and if the holder is an egg producer or an egg processor—the holder’s egg production identification; and the contact details for the holder’s business, including the business name, address and phone number of the business; and the name and business address of the proprietor of the holder’s business; and details of the predominant activities of the holder’s business; and the location of all premises approved under the accreditation for use for the production of primary produce.\n(sec.7-ssec.3) The accreditations register may contain other information about an accreditation holder that Safe Food considers necessary or desirable for the effective administration of the Act .\n(sec.7-ssec.4) The accreditations register may also contain information about a former accreditation holder, including whether the former accreditation holder’s accreditation was cancelled or not renewed.\n(sec.7-ssec.5) However, the information for a former accreditation holder must be removed from the accreditations register within 1 year after the former accreditation holder’s accreditation was cancelled or not renewed.\n(sec.7-ssec.6) In this section— former accreditation holder means a person who was an accreditation holder under a food safety scheme but is no longer accredited under the scheme because the person’s accreditation was cancelled or not renewed.\n- (a) the holder’s accreditation number; and\n- (b) if the holder is an egg producer or an egg processor—the holder’s egg production identification; and\n- (c) the contact details for the holder’s business, including the business name, address and phone number of the business; and\n- (d) the name and business address of the proprietor of the holder’s business; and\n- (e) details of the predominant activities of the holder’s business; and\n- (f) the location of all premises approved under the accreditation for use for the production of primary produce.","sortOrder":5},{"sectionNumber":"sec.8","sectionType":"section","heading":"Change to information in accreditations register","content":"### sec.8 Change to information in accreditations register\n\nThis section applies to an accreditation holder if a change happens in the holder’s business that is likely to result in information in the accreditations register being incomplete or inaccurate.\nThe holder must, within 14 days after the change in the holder’s business happens, give Safe Food written notice of the change, unless the holder has a reasonable excuse.\nMaximum penalty—20 penalty units.\n(sec.8-ssec.1) This section applies to an accreditation holder if a change happens in the holder’s business that is likely to result in information in the accreditations register being incomplete or inaccurate.\n(sec.8-ssec.2) The holder must, within 14 days after the change in the holder’s business happens, give Safe Food written notice of the change, unless the holder has a reasonable excuse. Maximum penalty—20 penalty units.","sortOrder":6},{"sectionNumber":"sec.9","sectionType":"section","heading":"Accreditations register to be available for public inspection","content":"### sec.9 Accreditations register to be available for public inspection\n\nSafe Food must keep the accreditations register, or a copy of the accreditations register, available for inspection, free of charge, by members of the public at Safe Food’s head office.\nAt the commencement of this section, Safe Food’s head office was at 12 Helen Street, Newstead, Brisbane.\nSafe Food may publish a copy of the accreditations register on Safe Food’s website.\nAt the commencement of this section, Safe Food’s website was www.safefood.qld.gov.au.\n(sec.9-ssec.1) Safe Food must keep the accreditations register, or a copy of the accreditations register, available for inspection, free of charge, by members of the public at Safe Food’s head office. At the commencement of this section, Safe Food’s head office was at 12 Helen Street, Newstead, Brisbane.\n(sec.9-ssec.2) Safe Food may publish a copy of the accreditations register on Safe Food’s website. At the commencement of this section, Safe Food’s website was www.safefood.qld.gov.au.","sortOrder":7},{"sectionNumber":"sec.10","sectionType":"section","heading":"Certificate about contents of accreditations register","content":"### sec.10 Certificate about contents of accreditations register\n\nA certificate purporting to be signed by Safe Food’s chief executive officer about the contents of the accreditations register is evidence of the matters stated in the certificate.","sortOrder":8},{"sectionNumber":"ch.2-pt.3","sectionType":"part","heading":"Programs and management statements","content":"# Programs and management statements","sortOrder":9},{"sectionNumber":"ch.2-pt.3-div.1","sectionType":"division","heading":"Preparation and maintenance of programs and management statements","content":"## Preparation and maintenance of programs and management statements","sortOrder":10},{"sectionNumber":"sec.11","sectionType":"section","heading":"Preparation of programs and management statements","content":"### sec.11 Preparation of programs and management statements\n\nThis section applies to an applicant for a grant or renewal of an accreditation under a food safety scheme.\nThe applicant must prepare a program or a management statement, as required under the scheme, for each aspect of the activities carried out, or proposed to be carried out, by the applicant in connection with the production of primary produce for which—\nthe scheme applies; and\nthe applicant is applying for accreditation.\nFor the requirement for a program or management statement—\nfor the dairy scheme—see section 64\nfor the egg scheme—see section 97\nfor the horticulture scheme—see section 113\nfor the meat scheme—see section 119\nfor the seafood scheme—see section 187 .\nWithout limiting subsection (2) , a program must state, in addition to the requirements in section 41 (2) of the Act , how the applicant will comply with each food safety requirement applying to the applicant’s activities for the scheme.\nSee also section 204 for the program of an applicant engaging in the production of bivalve molluscs under the seafood scheme.\n(sec.11-ssec.1) This section applies to an applicant for a grant or renewal of an accreditation under a food safety scheme.\n(sec.11-ssec.2) The applicant must prepare a program or a management statement, as required under the scheme, for each aspect of the activities carried out, or proposed to be carried out, by the applicant in connection with the production of primary produce for which— the scheme applies; and the applicant is applying for accreditation. For the requirement for a program or management statement— for the dairy scheme—see section 64 for the egg scheme—see section 97 for the horticulture scheme—see section 113 for the meat scheme—see section 119 for the seafood scheme—see section 187 .\n(sec.11-ssec.3) Without limiting subsection (2) , a program must state, in addition to the requirements in section 41 (2) of the Act , how the applicant will comply with each food safety requirement applying to the applicant’s activities for the scheme. See also section 204 for the program of an applicant engaging in the production of bivalve molluscs under the seafood scheme.\n- (a) the scheme applies; and\n- (b) the applicant is applying for accreditation.\n- • for the dairy scheme—see section 64\n- • for the egg scheme—see section 97\n- • for the horticulture scheme—see section 113\n- • for the meat scheme—see section 119\n- • for the seafood scheme—see section 187 .","sortOrder":11},{"sectionNumber":"sec.12","sectionType":"section","heading":"Approving management statements","content":"### sec.12 Approving management statements\n\nThis section applies to an applicant for a grant or renewal of an accreditation if the applicant prepares or maintains a management statement for the accreditation.\nSafe Food may grant or renew the accreditation only if satisfied the management statement—\nidentifies significant food safety hazards associated with the production of primary produce carried out by the person; and\nstates how the hazards are to be monitored and controlled; and\nstates how the person will comply with each food safety requirement applying to the person’s activities under the scheme.\nIf Safe Food grants the accreditation, the applicant’s management statement becomes the approved management statement for the accreditation.\n(sec.12-ssec.1) This section applies to an applicant for a grant or renewal of an accreditation if the applicant prepares or maintains a management statement for the accreditation.\n(sec.12-ssec.2) Safe Food may grant or renew the accreditation only if satisfied the management statement— identifies significant food safety hazards associated with the production of primary produce carried out by the person; and states how the hazards are to be monitored and controlled; and states how the person will comply with each food safety requirement applying to the person’s activities under the scheme.\n(sec.12-ssec.3) If Safe Food grants the accreditation, the applicant’s management statement becomes the approved management statement for the accreditation.\n- (a) identifies significant food safety hazards associated with the production of primary produce carried out by the person; and\n- (b) states how the hazards are to be monitored and controlled; and\n- (c) states how the person will comply with each food safety requirement applying to the person’s activities under the scheme.","sortOrder":12},{"sectionNumber":"sec.13","sectionType":"section","heading":"Maintenance of programs and management statements","content":"### sec.13 Maintenance of programs and management statements\n\nAn accreditation holder must maintain the holder’s approved program or approved management statement.\nThe holder must comply with the program or management statement.\nMaximum penalty—50 penalty units.\nThe holder must keep a copy of the management statement at each place to which the statement relates.\nMaximum penalty for subsection (3) —20 penalty units.\n(sec.13-ssec.1) An accreditation holder must maintain the holder’s approved program or approved management statement.\n(sec.13-ssec.2) The holder must comply with the program or management statement. Maximum penalty—50 penalty units.\n(sec.13-ssec.3) The holder must keep a copy of the management statement at each place to which the statement relates. Maximum penalty for subsection (3) —20 penalty units.","sortOrder":13},{"sectionNumber":"ch.2-pt.3-div.2","sectionType":"division","heading":"Other information contained in programs","content":"## Other information contained in programs","sortOrder":14},{"sectionNumber":"sec.14","sectionType":"section","heading":"Application of div 2","content":"### sec.14 Application of div 2\n\nThis division prescribes, for section 41 (2) (f) of the Act , other information to be contained in an applicant’s or accreditation holder’s program.","sortOrder":15},{"sectionNumber":"sec.15","sectionType":"section","heading":"Risk assessment","content":"### sec.15 Risk assessment\n\nThis section applies to significant food safety hazards associated with the production of primary produce that are identified in the program.\nThe program must, for each hazard—\ngive details of an assessment (a risk assessment ) of the risks associated with the hazard, including—\neach method considered to control the risks associated with the hazard to achieve an acceptable level of risk; and\nthe control measures; and\nidentify each critical control point.\n(sec.15-ssec.1) This section applies to significant food safety hazards associated with the production of primary produce that are identified in the program.\n(sec.15-ssec.2) The program must, for each hazard— give details of an assessment (a risk assessment ) of the risks associated with the hazard, including— each method considered to control the risks associated with the hazard to achieve an acceptable level of risk; and the control measures; and identify each critical control point.\n- (a) give details of an assessment (a risk assessment ) of the risks associated with the hazard, including— (i) each method considered to control the risks associated with the hazard to achieve an acceptable level of risk; and (ii) the control measures; and\n- (i) each method considered to control the risks associated with the hazard to achieve an acceptable level of risk; and\n- (ii) the control measures; and\n- (b) identify each critical control point.\n- (i) each method considered to control the risks associated with the hazard to achieve an acceptable level of risk; and\n- (ii) the control measures; and","sortOrder":16},{"sectionNumber":"sec.16","sectionType":"section","heading":"Systems for verifying compliance with program","content":"### sec.16 Systems for verifying compliance with program\n\nThe program must contain systems to—\nmonitor and evaluate the holder’s operational performance; and\nverify the performance complies with the program.\nEach system must—\nbe adequately documented in the program; and\nfunction as documented; and\nbe appropriate for the system’s objectives; and\nprovide for controls to minimise the risks associated with the holder’s operations.\nIn this section—\nsystems include the methods, procedures, tests, monitoring and other evaluations the holder will use for checking the holder’s performance against the program.\n(sec.16-ssec.1) The program must contain systems to— monitor and evaluate the holder’s operational performance; and verify the performance complies with the program.\n(sec.16-ssec.2) Each system must— be adequately documented in the program; and function as documented; and be appropriate for the system’s objectives; and provide for controls to minimise the risks associated with the holder’s operations.\n(sec.16-ssec.3) In this section— systems include the methods, procedures, tests, monitoring and other evaluations the holder will use for checking the holder’s performance against the program.\n- (a) monitor and evaluate the holder’s operational performance; and\n- (b) verify the performance complies with the program.\n- (a) be adequately documented in the program; and\n- (b) function as documented; and\n- (c) be appropriate for the system’s objectives; and\n- (d) provide for controls to minimise the risks associated with the holder’s operations.","sortOrder":17},{"sectionNumber":"sec.17","sectionType":"section","heading":"Corrective action","content":"### sec.17 Corrective action\n\nThe program must state—\ndetails of corrective action to be taken by the holder if the holder’s performance does not comply with the program; and\nthe measures to be taken by the holder to assess whether the corrective action has been effective.\n- (a) details of corrective action to be taken by the holder if the holder’s performance does not comply with the program; and\n- (b) the measures to be taken by the holder to assess whether the corrective action has been effective.","sortOrder":18},{"sectionNumber":"sec.18","sectionType":"section","heading":"Validation of control measures","content":"### sec.18 Validation of control measures\n\nThis section applies to—\nthe treatment of primary produce to destroy, reduce or control food safety hazards; and\nother processing of primary produce if time limits and temperature controls are part of the processing.\nheat treatment\ncanning\nThe program must provide validation of a control measure at—\neach critical control point; and\nany other appropriate interval or stage of a treatment or other process.\nFor a heating or cooking process, the program must show that the control measures implemented can ensure pathogens in primary produce are at a level that do not make the product unacceptable.\nHowever, the program is not required to provide validation of a control measure if—\nthe control measure is contained in a compulsory standard; or\nthe holder’s program is adopting or following a way stated in an advisory standard for the control measure.\n(sec.18-ssec.1) This section applies to— the treatment of primary produce to destroy, reduce or control food safety hazards; and other processing of primary produce if time limits and temperature controls are part of the processing. heat treatment canning\n(sec.18-ssec.2) The program must provide validation of a control measure at— each critical control point; and any other appropriate interval or stage of a treatment or other process. For a heating or cooking process, the program must show that the control measures implemented can ensure pathogens in primary produce are at a level that do not make the product unacceptable.\n(sec.18-ssec.3) However, the program is not required to provide validation of a control measure if— the control measure is contained in a compulsory standard; or the holder’s program is adopting or following a way stated in an advisory standard for the control measure.\n- (a) the treatment of primary produce to destroy, reduce or control food safety hazards; and\n- (b) other processing of primary produce if time limits and temperature controls are part of the processing. Examples for paragraph (b) of other processing— • heat treatment • canning\n- • heat treatment\n- • canning\n- • heat treatment\n- • canning\n- (a) each critical control point; and\n- (b) any other appropriate interval or stage of a treatment or other process.\n- (a) the control measure is contained in a compulsory standard; or\n- (b) the holder’s program is adopting or following a way stated in an advisory standard for the control measure.","sortOrder":19},{"sectionNumber":"ch.2-pt.3-div.3","sectionType":"division","heading":"Record keeping","content":"## Record keeping","sortOrder":20},{"sectionNumber":"sec.19","sectionType":"section","heading":"Record keeping requirements","content":"### sec.19 Record keeping requirements\n\nAn accreditation holder under a food safety scheme must, unless the holder has a reasonable excuse, keep records for the holder’s business that comply with—\nsubsections (2) to (5) ; and\nthe following—\nfor the dairy scheme— sections 68 to 70 and 77 ;\nfor the egg scheme— sections 108 and 109 ;\nfor the meat scheme— sections 125 , 160 , 161 and 163 ;\nfor the seafood scheme— section 201 .\nMaximum penalty—20 penalty units.\nThe records must demonstrate the holder has complied with the scheme and the holder’s program or management statement.\nThere must be enough records to allow Safe Food to—\nmonitor the holder’s compliance with the scheme and the holder’s program or management statement; and\ntrace from the records the stages that apply to the holder’s program or management statement.\nsupplying an animal to a dairy for milking\nsupplying milk to a factory for processing\nsupplying processed dairy produce to a wholesaler\nsupplying an animal for killing\nsupplying meat or ready-to-eat meat for processing\nThe records must be kept in a way that—\ncorrectly records and explains the holder’s activities and transactions; and\nenables the records to be properly and conveniently audited under part 6 .\nRecords relating to primary produce must be kept for whichever of the following happens last—\nthe end of the use-by date on the produce;\nthe completion of the compliance audit after the produce is processed;\n6 months after the record is made.\nIn this section—\nrecords include—\na record made by the holder for the business; and\na record in the holder’s possession.\na document recording the results of a pest inspection\n(sec.19-ssec.1) An accreditation holder under a food safety scheme must, unless the holder has a reasonable excuse, keep records for the holder’s business that comply with— subsections (2) to (5) ; and the following— for the dairy scheme— sections 68 to 70 and 77 ; for the egg scheme— sections 108 and 109 ; for the meat scheme— sections 125 , 160 , 161 and 163 ; for the seafood scheme— section 201 . Maximum penalty—20 penalty units.\n(sec.19-ssec.2) The records must demonstrate the holder has complied with the scheme and the holder’s program or management statement.\n(sec.19-ssec.3) There must be enough records to allow Safe Food to— monitor the holder’s compliance with the scheme and the holder’s program or management statement; and trace from the records the stages that apply to the holder’s program or management statement. supplying an animal to a dairy for milking supplying milk to a factory for processing supplying processed dairy produce to a wholesaler supplying an animal for killing supplying meat or ready-to-eat meat for processing\n(sec.19-ssec.4) The records must be kept in a way that— correctly records and explains the holder’s activities and transactions; and enables the records to be properly and conveniently audited under part 6 .\n(sec.19-ssec.5) Records relating to primary produce must be kept for whichever of the following happens last— the end of the use-by date on the produce; the completion of the compliance audit after the produce is processed; 6 months after the record is made.\n(sec.19-ssec.6) In this section— records include— a record made by the holder for the business; and a record in the holder’s possession. a document recording the results of a pest inspection\n- (a) subsections (2) to (5) ; and\n- (b) the following— (i) for the dairy scheme— sections 68 to 70 and 77 ; (ii) for the egg scheme— sections 108 and 109 ; (iii) for the meat scheme— sections 125 , 160 , 161 and 163 ; (iv) for the seafood scheme— section 201 .\n- (i) for the dairy scheme— sections 68 to 70 and 77 ;\n- (ii) for the egg scheme— sections 108 and 109 ;\n- (iii) for the meat scheme— sections 125 , 160 , 161 and 163 ;\n- (iv) for the seafood scheme— section 201 .\n- (i) for the dairy scheme— sections 68 to 70 and 77 ;\n- (ii) for the egg scheme— sections 108 and 109 ;\n- (iii) for the meat scheme— sections 125 , 160 , 161 and 163 ;\n- (iv) for the seafood scheme— section 201 .\n- (a) monitor the holder’s compliance with the scheme and the holder’s program or management statement; and\n- (b) trace from the records the stages that apply to the holder’s program or management statement. Examples for paragraph (b) of stages in a program or management statement— • supplying an animal to a dairy for milking • supplying milk to a factory for processing • supplying processed dairy produce to a wholesaler • supplying an animal for killing • supplying meat or ready-to-eat meat for processing\n- • supplying an animal to a dairy for milking\n- • supplying milk to a factory for processing\n- • supplying processed dairy produce to a wholesaler\n- • supplying an animal for killing\n- • supplying meat or ready-to-eat meat for processing\n- • supplying an animal to a dairy for milking\n- • supplying milk to a factory for processing\n- • supplying processed dairy produce to a wholesaler\n- • supplying an animal for killing\n- • supplying meat or ready-to-eat meat for processing\n- (a) correctly records and explains the holder’s activities and transactions; and\n- (b) enables the records to be properly and conveniently audited under part 6 .\n- (a) the end of the use-by date on the produce;\n- (b) the completion of the compliance audit after the produce is processed;\n- (c) 6 months after the record is made.\n- (a) a record made by the holder for the business; and\n- (b) a record in the holder’s possession. Example for paragraph (b) — a document recording the results of a pest inspection","sortOrder":21},{"sectionNumber":"ch.2-pt.3-div.4","sectionType":"division","heading":"Amendment of programs and management statements","content":"## Amendment of programs and management statements","sortOrder":22},{"sectionNumber":"sec.20","sectionType":"section","heading":"When Safe Food may amend","content":"### sec.20 When Safe Food may amend\n\nSafe Food may, by complying with this subdivision, amend an accreditation holder’s approved program or approved management statement if Safe Food considers the amendment is reasonably necessary or desirable to ensure the program or management statement complies with the relevant food safety scheme.\nSee section 51 of the Act .","sortOrder":23},{"sectionNumber":"sec.21","sectionType":"section","heading":"Notice of proposed amendment","content":"### sec.21 Notice of proposed amendment\n\nSafe Food must give the holder a written notice requiring the holder to amend the holder’s approved program or approved management statement.\nThe notice must state the following—\nthe proposed amendment;\nthe grounds for the proposed amendment;\nthe facts and circumstances forming the basis for the grounds;\nthe period (the amendment period ) within which the amendment must be made;\nthat representations may be made about the notice;\nhow the representations may be made;\nwhere the representations may be made or sent;\na period (the show cause period ) for making the representations or a period within which the representations must be made.\nThe show cause period for making representations must end at least 14 days after the notice is given.\nThe amendment period must end at least 28 days after the notice is given.\n(sec.21-ssec.1) Safe Food must give the holder a written notice requiring the holder to amend the holder’s approved program or approved management statement.\n(sec.21-ssec.2) The notice must state the following— the proposed amendment; the grounds for the proposed amendment; the facts and circumstances forming the basis for the grounds; the period (the amendment period ) within which the amendment must be made; that representations may be made about the notice; how the representations may be made; where the representations may be made or sent; a period (the show cause period ) for making the representations or a period within which the representations must be made.\n(sec.21-ssec.3) The show cause period for making representations must end at least 14 days after the notice is given.\n(sec.21-ssec.4) The amendment period must end at least 28 days after the notice is given.\n- (a) the proposed amendment;\n- (b) the grounds for the proposed amendment;\n- (c) the facts and circumstances forming the basis for the grounds;\n- (d) the period (the amendment period ) within which the amendment must be made;\n- (e) that representations may be made about the notice;\n- (f) how the representations may be made;\n- (g) where the representations may be made or sent;\n- (h) a period (the show cause period ) for making the representations or a period within which the representations must be made.","sortOrder":24},{"sectionNumber":"sec.22","sectionType":"section","heading":"Decision on proposed amendment","content":"### sec.22 Decision on proposed amendment\n\nIf the holder makes representations within the show cause period, Safe Food must—\nconsider the representations; and\ndecide if the proposed amendment should be made; and\ngive the holder written notice of the decision and the reasons for the decision.\nIf Safe Food decides the amendment must be made, the notice must state the period within which the amendment must be made.\nThe stated period must end at least 14 days after the notice is given.\n(sec.22-ssec.1) If the holder makes representations within the show cause period, Safe Food must— consider the representations; and decide if the proposed amendment should be made; and give the holder written notice of the decision and the reasons for the decision.\n(sec.22-ssec.2) If Safe Food decides the amendment must be made, the notice must state the period within which the amendment must be made.\n(sec.22-ssec.3) The stated period must end at least 14 days after the notice is given.\n- (a) consider the representations; and\n- (b) decide if the proposed amendment should be made; and\n- (c) give the holder written notice of the decision and the reasons for the decision.","sortOrder":25},{"sectionNumber":"sec.23","sectionType":"section","heading":"Holder’s obligation to make decided amendment","content":"### sec.23 Holder’s obligation to make decided amendment\n\nThe holder must comply with—\nif the holder does not make any representations to Safe Food within the show cause period—the notice given under section 21 ; or\nif the holder makes representations to Safe Food and Safe Food notifies the holder that the amendment must be made—the notice given under section 22 (1) (c) .\nMaximum penalty—20 penalty units.\nThe holder’s program or management statement, as amended, becomes the approved program or approved management statement for the accreditation.\n(sec.23-ssec.1) The holder must comply with— if the holder does not make any representations to Safe Food within the show cause period—the notice given under section 21 ; or if the holder makes representations to Safe Food and Safe Food notifies the holder that the amendment must be made—the notice given under section 22 (1) (c) . Maximum penalty—20 penalty units.\n(sec.23-ssec.2) The holder’s program or management statement, as amended, becomes the approved program or approved management statement for the accreditation.\n- (a) if the holder does not make any representations to Safe Food within the show cause period—the notice given under section 21 ; or\n- (b) if the holder makes representations to Safe Food and Safe Food notifies the holder that the amendment must be made—the notice given under section 22 (1) (c) .","sortOrder":26},{"sectionNumber":"sec.24","sectionType":"section","heading":"When holder may amend","content":"### sec.24 When holder may amend\n\nAn accreditation holder may amend the holder’s approved program or approved management statement without notice to Safe Food if the amendment does not amend any of the following matters (a significant food safety matter )—\na critical control point in the program;\na control measure in the management statement;\nhow often the program or management statement is to be reviewed by the holder.\nAn accreditation holder may amend the holder’s approved program or approved management statement to amend a significant food safety matter only if Safe Food has approved the amendment.\nA purported amendment made in contravention of subsection (2) is of no effect.\nSee also section 13 (2) for the requirement of a holder to comply with the holder’s program or management statement.\n(sec.24-ssec.1) An accreditation holder may amend the holder’s approved program or approved management statement without notice to Safe Food if the amendment does not amend any of the following matters (a significant food safety matter )— a critical control point in the program; a control measure in the management statement; how often the program or management statement is to be reviewed by the holder.\n(sec.24-ssec.2) An accreditation holder may amend the holder’s approved program or approved management statement to amend a significant food safety matter only if Safe Food has approved the amendment.\n(sec.24-ssec.3) A purported amendment made in contravention of subsection (2) is of no effect. See also section 13 (2) for the requirement of a holder to comply with the holder’s program or management statement.\n- (a) a critical control point in the program;\n- (b) a control measure in the management statement;\n- (c) how often the program or management statement is to be reviewed by the holder.","sortOrder":27},{"sectionNumber":"sec.25","sectionType":"section","heading":"Applying for approval","content":"### sec.25 Applying for approval\n\nAn accreditation holder may apply in writing to Safe Food for approval to amend a significant food safety matter.\nThe application must state the following—\nthe proposed amendment;\nthe reason for the amendment;\nthe proposed date by which the amendment is to be made.\n(sec.25-ssec.1) An accreditation holder may apply in writing to Safe Food for approval to amend a significant food safety matter.\n(sec.25-ssec.2) The application must state the following— the proposed amendment; the reason for the amendment; the proposed date by which the amendment is to be made.\n- (a) the proposed amendment;\n- (b) the reason for the amendment;\n- (c) the proposed date by which the amendment is to be made.","sortOrder":28},{"sectionNumber":"sec.26","sectionType":"section","heading":"Decision on proposed amendment","content":"### sec.26 Decision on proposed amendment\n\nIf Safe Food approves the amendment—\nSafe Food must give the holder written notice of the approval within 28 days after Safe Food receives the application; and\nthe holder’s program or management statement, as amended, becomes the approved program or approved management statement for the accreditation.\nIf Safe Food does not approve the amendment, Safe Food must, within 28 days after Safe Food receives the application, give the holder written notice of the decision and the reasons for the decision.\n(sec.26-ssec.1) If Safe Food approves the amendment— Safe Food must give the holder written notice of the approval within 28 days after Safe Food receives the application; and the holder’s program or management statement, as amended, becomes the approved program or approved management statement for the accreditation.\n(sec.26-ssec.2) If Safe Food does not approve the amendment, Safe Food must, within 28 days after Safe Food receives the application, give the holder written notice of the decision and the reasons for the decision.\n- (a) Safe Food must give the holder written notice of the approval within 28 days after Safe Food receives the application; and\n- (b) the holder’s program or management statement, as amended, becomes the approved program or approved management statement for the accreditation.","sortOrder":29},{"sectionNumber":"ch.2-pt.4","sectionType":"part","heading":"Accreditation, fees and auditors","content":"# Accreditation, fees and auditors","sortOrder":30},{"sectionNumber":"sec.27","sectionType":"section","heading":"Accreditation— Act , s 40","content":"### sec.27 Accreditation— Act , s 40\n\nFor section 40 (1) (b) of the Act , a person who has the management and control of a business that engages in an accreditation activity under a food safety scheme is the person who must be accredited under the scheme and comply with the scheme.\ns 27 amd 2019 SL No. 127 s 22","sortOrder":31},{"sectionNumber":"sec.28","sectionType":"section","heading":"Accreditation period— Act , s 50","content":"### sec.28 Accreditation period— Act , s 50\n\nFor section 50 (4) of the Act , the prescribed period for accreditation is 1 year.\nHowever, Safe Food may grant or renew an accreditation for less than 1 year.\ns 28 amd 2019 SL No. 127 s 23\n(sec.28-ssec.1) For section 50 (4) of the Act , the prescribed period for accreditation is 1 year.\n(sec.28-ssec.2) However, Safe Food may grant or renew an accreditation for less than 1 year.","sortOrder":32},{"sectionNumber":"sec.29","sectionType":"section","heading":"Fees for accreditation— Act , s 44","content":"### sec.29 Fees for accreditation— Act , s 44\n\nFor section 44 (2) (b) (i) of the Act , the fee prescribed is—\nfor a grant of an accreditation—the total of—\nthe application fee mentioned in schedule 1 , part 1 , division 1 that is in force on 1 January in the year in which the accreditation starts; and\nthe accreditation fee in force on 1 January in the year in which the accreditation starts; or\nfor a renewal of an accreditation—the accreditation fee in force on 1 January in the year in which the term of the renewed accreditation starts.\nHowever, if Safe Food imposes a condition on the accreditation requiring or permitting the holder to pay the accreditation fee in instalments, Safe Food may waive the accreditation fee that would otherwise apply under subsection (1) (a) (ii) or (b).\nAn application fee paid under this section is not refundable.\nIn this section—\naccreditation fee , for a grant or renewal of an accreditation, means the fee mentioned in schedule 1 , part 1 , division 2 , column 3 opposite the accreditation activity mentioned in part 1 , division 2 , column 1 of the schedule that is proposed to be, or is being, carried out under the accreditation.\ns 29 amd 2018 SL No. 98 s 21 ; 2019 SL No. 127 s 24 ; 2020 SL No. 152 s 20 ; 2021 SL No. 85 s 23 ; 2022 SL No. 52 s 22\n(sec.29-ssec.1) For section 44 (2) (b) (i) of the Act , the fee prescribed is— for a grant of an accreditation—the total of— the application fee mentioned in schedule 1 , part 1 , division 1 that is in force on 1 January in the year in which the accreditation starts; and the accreditation fee in force on 1 January in the year in which the accreditation starts; or for a renewal of an accreditation—the accreditation fee in force on 1 January in the year in which the term of the renewed accreditation starts.\n(sec.29-ssec.2) However, if Safe Food imposes a condition on the accreditation requiring or permitting the holder to pay the accreditation fee in instalments, Safe Food may waive the accreditation fee that would otherwise apply under subsection (1) (a) (ii) or (b).\n(sec.29-ssec.3) An application fee paid under this section is not refundable.\n(sec.29-ssec.4) In this section— accreditation fee , for a grant or renewal of an accreditation, means the fee mentioned in schedule 1 , part 1 , division 2 , column 3 opposite the accreditation activity mentioned in part 1 , division 2 , column 1 of the schedule that is proposed to be, or is being, carried out under the accreditation.\n- (a) for a grant of an accreditation—the total of— (i) the application fee mentioned in schedule 1 , part 1 , division 1 that is in force on 1 January in the year in which the accreditation starts; and (ii) the accreditation fee in force on 1 January in the year in which the accreditation starts; or\n- (i) the application fee mentioned in schedule 1 , part 1 , division 1 that is in force on 1 January in the year in which the accreditation starts; and\n- (ii) the accreditation fee in force on 1 January in the year in which the accreditation starts; or\n- (b) for a renewal of an accreditation—the accreditation fee in force on 1 January in the year in which the term of the renewed accreditation starts.\n- (i) the application fee mentioned in schedule 1 , part 1 , division 1 that is in force on 1 January in the year in which the accreditation starts; and\n- (ii) the accreditation fee in force on 1 January in the year in which the accreditation starts; or","sortOrder":33},{"sectionNumber":"sec.30","sectionType":"section","heading":"Exemptions from fees for accreditation","content":"### sec.30 Exemptions from fees for accreditation\n\nDespite section 29 , no fee is payable for an application for an accreditation, or a renewal of an accreditation—\nby a school; or\nby an egg producer who supplies eggs under a preferred supplier arrangement; or\nby a poultry producer who supplies poultry under a preferred supplier arrangement; or\nfor an activity mentioned in section 112 (1) .\nIn this section—\nschool means a State school or a non-State school within the meaning of the Education (General Provisions) Act 2006 .\n(sec.30-ssec.1) Despite section 29 , no fee is payable for an application for an accreditation, or a renewal of an accreditation— by a school; or by an egg producer who supplies eggs under a preferred supplier arrangement; or by a poultry producer who supplies poultry under a preferred supplier arrangement; or for an activity mentioned in section 112 (1) .\n(sec.30-ssec.2) In this section— school means a State school or a non-State school within the meaning of the Education (General Provisions) Act 2006 .\n- (a) by a school; or\n- (b) by an egg producer who supplies eggs under a preferred supplier arrangement; or\n- (c) by a poultry producer who supplies poultry under a preferred supplier arrangement; or\n- (d) for an activity mentioned in section 112 (1) .","sortOrder":34},{"sectionNumber":"sec.31","sectionType":"section","heading":"Fees for approval as auditor— Act , s 60","content":"### sec.31 Fees for approval as auditor— Act , s 60\n\nFor section 60 (2) (b) of the Act , the fee prescribed is—\nfor an approval as an auditor—the total of—\nthe application fee mentioned in schedule 1 , part 2 that is in force on 1 January in the year in which the approval starts; and\nthe auditor approval fee mentioned in schedule 1 , part 2 that is in force on 1 January in the year in which the approval starts; or\nfor a renewal of an approval as an auditor—the auditor approval fee mentioned in schedule 1 , part 2 that is in force on 1 January in the year in which the term of the renewed approval starts.\nAn application fee paid under this section is not refundable.\ns 31 amd 2018 SL No. 98 s 22 ; 2019 SL No. 127 s 25 ; 2020 SL No. 152 s 21 ; 2021 SL No. 85 s 24\nsub 2022 SL No. 52 s 23\n(sec.31-ssec.1) For section 60 (2) (b) of the Act , the fee prescribed is— for an approval as an auditor—the total of— the application fee mentioned in schedule 1 , part 2 that is in force on 1 January in the year in which the approval starts; and the auditor approval fee mentioned in schedule 1 , part 2 that is in force on 1 January in the year in which the approval starts; or for a renewal of an approval as an auditor—the auditor approval fee mentioned in schedule 1 , part 2 that is in force on 1 January in the year in which the term of the renewed approval starts.\n(sec.31-ssec.2) An application fee paid under this section is not refundable.\n- (a) for an approval as an auditor—the total of— (i) the application fee mentioned in schedule 1 , part 2 that is in force on 1 January in the year in which the approval starts; and (ii) the auditor approval fee mentioned in schedule 1 , part 2 that is in force on 1 January in the year in which the approval starts; or\n- (i) the application fee mentioned in schedule 1 , part 2 that is in force on 1 January in the year in which the approval starts; and\n- (ii) the auditor approval fee mentioned in schedule 1 , part 2 that is in force on 1 January in the year in which the approval starts; or\n- (b) for a renewal of an approval as an auditor—the auditor approval fee mentioned in schedule 1 , part 2 that is in force on 1 January in the year in which the term of the renewed approval starts.\n- (i) the application fee mentioned in schedule 1 , part 2 that is in force on 1 January in the year in which the approval starts; and\n- (ii) the auditor approval fee mentioned in schedule 1 , part 2 that is in force on 1 January in the year in which the approval starts; or","sortOrder":35},{"sectionNumber":"sec.32","sectionType":"section","heading":"Waiver of prescribed fee for approval as auditor","content":"### sec.32 Waiver of prescribed fee for approval as auditor\n\nSafe Food may waive the prescribed fee payable for an approval, or renewal of approval, as an auditor if the applicant is—\nan employee of Safe Food; or\na public service employee; or\nan employee of a local government; or\nan employee of the Commonwealth or another State.\n- (a) an employee of Safe Food; or\n- (b) a public service employee; or\n- (c) an employee of a local government; or\n- (d) an employee of the Commonwealth or another State.","sortOrder":36},{"sectionNumber":"sec.33","sectionType":"section","heading":"Payment of renewal fee","content":"### sec.33 Payment of renewal fee\n\nThe renewal fee for an approval as an auditor is payable yearly in advance.\nThe renewal fee for an accreditation is payable yearly in advance unless Safe Food imposes a condition on the accreditation under section 29 (2) .\nIf an applicant for a renewal of an accreditation does not pay the renewal fee, the applicant’s accreditation ends at the end of the period for which Safe Food previously granted or renewed the accreditation.\ns 33 amd 2018 SL No. 98 s 23 ; 2022 SL No. 52 s 24\n(sec.33-ssec.1) The renewal fee for an approval as an auditor is payable yearly in advance.\n(sec.33-ssec.2) The renewal fee for an accreditation is payable yearly in advance unless Safe Food imposes a condition on the accreditation under section 29 (2) .\n(sec.33-ssec.3) If an applicant for a renewal of an accreditation does not pay the renewal fee, the applicant’s accreditation ends at the end of the period for which Safe Food previously granted or renewed the accreditation.","sortOrder":37},{"sectionNumber":"sec.34","sectionType":"section","heading":"Deciding application for approval as auditor","content":"### sec.34 Deciding application for approval as auditor\n\nIn deciding whether an applicant for an approval as an auditor has the necessary expertise or experience to carry out the functions of an auditor, Safe Food must consider each of the following—\nwhether or not the applicant has qualifications in auditing food safety matters related to the production of primary produce;\nthe applicant’s expertise or experience in the activities connected with the aspects of production of scheme produce under a food safety scheme;\nif a department or recognised accreditation body has approved the applicant as an auditor in the field of food safety—the approval.\n- (a) whether or not the applicant has qualifications in auditing food safety matters related to the production of primary produce;\n- (b) the applicant’s expertise or experience in the activities connected with the aspects of production of scheme produce under a food safety scheme;\n- (c) if a department or recognised accreditation body has approved the applicant as an auditor in the field of food safety—the approval.","sortOrder":38},{"sectionNumber":"ch.2-pt.5","sectionType":"part","heading":"Food safety requirements for multiple food safety schemes","content":"# Food safety requirements for multiple food safety schemes","sortOrder":39},{"sectionNumber":"ch.2-pt.5-div.1","sectionType":"division","heading":"Preliminary","content":"## Preliminary","sortOrder":40},{"sectionNumber":"sec.35","sectionType":"section","heading":"Application of food safety requirements under divs 2 and 3","content":"### sec.35 Application of food safety requirements under divs 2 and 3\n\nThe food safety requirements under divisions 2 and 3 are food safety requirements for food safety schemes under this regulation.\nFor other food safety requirements see—\nfor the dairy scheme— chapter 3 , part 3 and part 4 , division 2 ; and\nfor the egg scheme— chapter 4 , part 3 ; and\nfor the horticulture scheme— chapter 5 , part 3 ; and\nfor the meat scheme— chapter 6 , part 3 ; and\nfor the seafood scheme— chapter 7 , part 3 .\nHowever—\nthe food safety requirements under divisions 2 and 3 , other than the requirement under section 36 , are not food safety requirements for the seafood scheme; and\ndivision 3 does not apply to an accreditation holder who produces milk from an animal at a dairy.\nFor corresponding requirements applying to an accreditation holder who produces milk from an animal at a dairy, see sections 73 , 75 and 87 .\n(sec.35-ssec.1) The food safety requirements under divisions 2 and 3 are food safety requirements for food safety schemes under this regulation. For other food safety requirements see— for the dairy scheme— chapter 3 , part 3 and part 4 , division 2 ; and for the egg scheme— chapter 4 , part 3 ; and for the horticulture scheme— chapter 5 , part 3 ; and for the meat scheme— chapter 6 , part 3 ; and for the seafood scheme— chapter 7 , part 3 .\n(sec.35-ssec.2) However— the food safety requirements under divisions 2 and 3 , other than the requirement under section 36 , are not food safety requirements for the seafood scheme; and division 3 does not apply to an accreditation holder who produces milk from an animal at a dairy. For corresponding requirements applying to an accreditation holder who produces milk from an animal at a dairy, see sections 73 , 75 and 87 .\n- (a) for the dairy scheme— chapter 3 , part 3 and part 4 , division 2 ; and\n- (b) for the egg scheme— chapter 4 , part 3 ; and\n- (c) for the horticulture scheme— chapter 5 , part 3 ; and\n- (d) for the meat scheme— chapter 6 , part 3 ; and\n- (e) for the seafood scheme— chapter 7 , part 3 .\n- (a) the food safety requirements under divisions 2 and 3 , other than the requirement under section 36 , are not food safety requirements for the seafood scheme; and\n- (b) division 3 does not apply to an accreditation holder who produces milk from an animal at a dairy.","sortOrder":41},{"sectionNumber":"ch.2-pt.5-div.2","sectionType":"division","heading":"General food safety requirements","content":"## General food safety requirements","sortOrder":42},{"sectionNumber":"sec.36","sectionType":"section","heading":"Accreditation holder must notify Safe Food of failure to comply with relevant requirement","content":"### sec.36 Accreditation holder must notify Safe Food of failure to comply with relevant requirement\n\nThis section applies if an accreditation holder, who produces primary produce, becomes aware, or forms a suspicion, that the primary produce does not comply with a relevant requirement.\nThe holder must immediately notify Safe Food, in a way mentioned in subsection (3) , of the failure, or suspected failure, to comply with the relevant requirement.\nMaximum penalty—20 penalty units.\nThe notification must be made—\nby phone, to a phone number used by Safe Food for receiving notifications under subsection (2) ; or\nin writing, either—\nusing the Safe Food website; or\nto an email address used by Safe Food for receiving notifications under subsection (2) .\nAt the commencement of this section—\nthe phone number used by Safe Food to receive notifications under subsection (2) was 07 3253 9800; and\nSafe Food’s website was at www.safefood.qld.gov.au; and\nthe email address used by Safe Food to receive notifications under subsection (2) was notify@safefood.qld.gov.au.\nIn this section—\nrelevant requirement means a requirement applying to the production of the primary produce under—\nthis regulation; or\na program or management statement; or\na condition imposed on the holder’s accreditation.\n(sec.36-ssec.1) This section applies if an accreditation holder, who produces primary produce, becomes aware, or forms a suspicion, that the primary produce does not comply with a relevant requirement.\n(sec.36-ssec.2) The holder must immediately notify Safe Food, in a way mentioned in subsection (3) , of the failure, or suspected failure, to comply with the relevant requirement. Maximum penalty—20 penalty units.\n(sec.36-ssec.3) The notification must be made— by phone, to a phone number used by Safe Food for receiving notifications under subsection (2) ; or in writing, either— using the Safe Food website; or to an email address used by Safe Food for receiving notifications under subsection (2) . At the commencement of this section— the phone number used by Safe Food to receive notifications under subsection (2) was 07 3253 9800; and Safe Food’s website was at www.safefood.qld.gov.au; and the email address used by Safe Food to receive notifications under subsection (2) was notify@safefood.qld.gov.au.\n(sec.36-ssec.4) In this section— relevant requirement means a requirement applying to the production of the primary produce under— this regulation; or a program or management statement; or a condition imposed on the holder’s accreditation.\n- (a) by phone, to a phone number used by Safe Food for receiving notifications under subsection (2) ; or\n- (b) in writing, either— (i) using the Safe Food website; or (ii) to an email address used by Safe Food for receiving notifications under subsection (2) .\n- (i) using the Safe Food website; or\n- (ii) to an email address used by Safe Food for receiving notifications under subsection (2) .\n- (i) using the Safe Food website; or\n- (ii) to an email address used by Safe Food for receiving notifications under subsection (2) .\n- (a) the phone number used by Safe Food to receive notifications under subsection (2) was 07 3253 9800; and\n- (b) Safe Food’s website was at www.safefood.qld.gov.au; and\n- (c) the email address used by Safe Food to receive notifications under subsection (2) was notify@safefood.qld.gov.au.\n- (a) this regulation; or\n- (b) a program or management statement; or\n- (c) a condition imposed on the holder’s accreditation.","sortOrder":43},{"sectionNumber":"sec.37","sectionType":"section","heading":"Skills and knowledge for persons processing primary produce","content":"### sec.37 Skills and knowledge for persons processing primary produce\n\nAn accreditation holder who processes primary produce must ensure all persons involved in the processing have the appropriate skills and knowledge to ensure the produce is acceptable.\nMaximum penalty—20 penalty units.\nThe holder complies with subsection (1) only if the holder—\nmakes and implements guidelines for training in the holder’s program or management statement; and\ntakes reasonable measures to ensure the persons involved in the processing comply with the guidelines.\n(sec.37-ssec.1) An accreditation holder who processes primary produce must ensure all persons involved in the processing have the appropriate skills and knowledge to ensure the produce is acceptable. Maximum penalty—20 penalty units.\n(sec.37-ssec.2) The holder complies with subsection (1) only if the holder— makes and implements guidelines for training in the holder’s program or management statement; and takes reasonable measures to ensure the persons involved in the processing comply with the guidelines.\n- (a) makes and implements guidelines for training in the holder’s program or management statement; and\n- (b) takes reasonable measures to ensure the persons involved in the processing comply with the guidelines.","sortOrder":44},{"sectionNumber":"sec.38","sectionType":"section","heading":"Transporting primary produce","content":"### sec.38 Transporting primary produce\n\nAn accreditation holder who uses a vehicle to transport primary produce must comply with subsections (2) to (4) for the transportation of the produce.\nMaximum penalty—20 penalty units.\nThe produce must be maintained under conditions that ensure the produce is acceptable.\nWithout limiting subsection (2) , the conditions under which the produce is transported must include time limits and temperature controls to prevent, reduce or control pathogenic growth.\nThe part of the vehicle containing the produce must be designed in a way, and constructed with appropriate materials—\nto prevent contamination of the produce; and\nthat are capable of being easily and effectively cleaned; and\nto prevent foreign substances, including pests and vermin, entering the vehicle.\nThe holder must ensure the part of the vehicle containing the produce is maintained and cleaned in a sanitary way.\nMaximum penalty—20 penalty units.\nWithout limiting subsection (1) , if the holder is transporting dairy produce, the holder must ensure the dairy produce is transported in a way that complies with the compulsory standard.\nMaximum penalty—20 penalty units.\nIf a person transporting primary produce for an accreditation holder becomes aware or reasonably believes the produce has been exposed to conditions that may have affected the acceptability of the produce, the person must immediately notify the holder, unless the person has a reasonable excuse.\nMaximum penalty—20 penalty units.\n(sec.38-ssec.1) An accreditation holder who uses a vehicle to transport primary produce must comply with subsections (2) to (4) for the transportation of the produce. Maximum penalty—20 penalty units.\n(sec.38-ssec.2) The produce must be maintained under conditions that ensure the produce is acceptable.\n(sec.38-ssec.3) Without limiting subsection (2) , the conditions under which the produce is transported must include time limits and temperature controls to prevent, reduce or control pathogenic growth.\n(sec.38-ssec.4) The part of the vehicle containing the produce must be designed in a way, and constructed with appropriate materials— to prevent contamination of the produce; and that are capable of being easily and effectively cleaned; and to prevent foreign substances, including pests and vermin, entering the vehicle.\n(sec.38-ssec.5) The holder must ensure the part of the vehicle containing the produce is maintained and cleaned in a sanitary way. Maximum penalty—20 penalty units.\n(sec.38-ssec.6) Without limiting subsection (1) , if the holder is transporting dairy produce, the holder must ensure the dairy produce is transported in a way that complies with the compulsory standard. Maximum penalty—20 penalty units.\n(sec.38-ssec.7) If a person transporting primary produce for an accreditation holder becomes aware or reasonably believes the produce has been exposed to conditions that may have affected the acceptability of the produce, the person must immediately notify the holder, unless the person has a reasonable excuse. Maximum penalty—20 penalty units.\n- (a) to prevent contamination of the produce; and\n- (b) that are capable of being easily and effectively cleaned; and\n- (c) to prevent foreign substances, including pests and vermin, entering the vehicle.","sortOrder":45},{"sectionNumber":"sec.39","sectionType":"section","heading":"Water supply","content":"### sec.39 Water supply\n\nAn accreditation holder who uses a water supply to process primary produce may use the water supply only if—\nthe water is of potable quality; or\nthe holder demonstrates in the holder’s program or management statement that the use of the water will not make the produce unacceptable.\nMaximum penalty—20 penalty units.\n- (a) the water is of potable quality; or\n- (b) the holder demonstrates in the holder’s program or management statement that the use of the water will not make the produce unacceptable.","sortOrder":46},{"sectionNumber":"sec.40","sectionType":"section","heading":"Waste disposal at premises","content":"### sec.40 Waste disposal at premises\n\nAn accreditation holder who processes primary produce at premises must store, handle, or dispose of waste in a way that will not make the produce unacceptable.\nMaximum penalty—20 penalty units.\nWithout limiting subsection (1) —\nsolid and liquid waste produced by the processing of the produce must be contained and removed to a waste disposal system; and\nthe ventilation system must be adequate to remove from the premises fumes and other gaseous waste produced by the processing.\n(sec.40-ssec.1) An accreditation holder who processes primary produce at premises must store, handle, or dispose of waste in a way that will not make the produce unacceptable. Maximum penalty—20 penalty units.\n(sec.40-ssec.2) Without limiting subsection (1) — solid and liquid waste produced by the processing of the produce must be contained and removed to a waste disposal system; and the ventilation system must be adequate to remove from the premises fumes and other gaseous waste produced by the processing.\n- (a) solid and liquid waste produced by the processing of the produce must be contained and removed to a waste disposal system; and\n- (b) the ventilation system must be adequate to remove from the premises fumes and other gaseous waste produced by the processing.","sortOrder":47},{"sectionNumber":"sec.41","sectionType":"section","heading":"Restrictions on animals at premises and in vehicles","content":"### sec.41 Restrictions on animals at premises and in vehicles\n\nThis section applies to an accreditation holder who processes primary produce at premises or uses a vehicle for the processing.\nThe accreditation holder may allow an animal on the premises or in the vehicle only if the animal is—\nan animal to be slaughtered at the premises or in the vehicle; or\nan assistance animal; or\na work animal.\nMaximum penalty—20 penalty units.\nHowever, the holder must not allow an assistance animal or work animal on the part of the premises or in the part of the vehicle where the processing is carried out.\nMaximum penalty—20 penalty units.\nIn this section—\nwork animal means—\nan animal, including, for example, a leader animal, horse or dog, used, or to be used—\nto help in moving or handling animals to be killed for meat; or\nfor an animal killed in the wild—to find the animal; or\na dog used, or to be used, for security.\n(sec.41-ssec.1) This section applies to an accreditation holder who processes primary produce at premises or uses a vehicle for the processing.\n(sec.41-ssec.2) The accreditation holder may allow an animal on the premises or in the vehicle only if the animal is— an animal to be slaughtered at the premises or in the vehicle; or an assistance animal; or a work animal. Maximum penalty—20 penalty units.\n(sec.41-ssec.3) However, the holder must not allow an assistance animal or work animal on the part of the premises or in the part of the vehicle where the processing is carried out. Maximum penalty—20 penalty units.\n(sec.41-ssec.4) In this section— work animal means— an animal, including, for example, a leader animal, horse or dog, used, or to be used— to help in moving or handling animals to be killed for meat; or for an animal killed in the wild—to find the animal; or a dog used, or to be used, for security.\n- (a) an animal to be slaughtered at the premises or in the vehicle; or\n- (b) an assistance animal; or\n- (c) a work animal.\n- (a) an animal, including, for example, a leader animal, horse or dog, used, or to be used— (i) to help in moving or handling animals to be killed for meat; or (ii) for an animal killed in the wild—to find the animal; or\n- (i) to help in moving or handling animals to be killed for meat; or\n- (ii) for an animal killed in the wild—to find the animal; or\n- (b) a dog used, or to be used, for security.\n- (i) to help in moving or handling animals to be killed for meat; or\n- (ii) for an animal killed in the wild—to find the animal; or","sortOrder":48},{"sectionNumber":"ch.2-pt.5-div.3","sectionType":"division","heading":"Health and hygiene of persons, and premises, vehicles and equipment","content":"## Health and hygiene of persons, and premises, vehicles and equipment","sortOrder":49},{"sectionNumber":"sec.42","sectionType":"section","heading":"Health and hygiene requirements","content":"### sec.42 Health and hygiene requirements\n\nAn accreditation holder who processes primary produce at premises must ensure all persons processing the produce at the premises maintain a high level of health and hygiene practices to prevent contamination of the produce.\nMaximum penalty—20 penalty units.\nMeasures the holder must take under subsection (1) include—\nproviding adequate health and hygiene facilities at the premises and ensuring appropriate use of the facilities by the persons processing the produce; and\nestablishing and maintaining appropriate procedures and practices for health and hygiene.\n(sec.42-ssec.1) An accreditation holder who processes primary produce at premises must ensure all persons processing the produce at the premises maintain a high level of health and hygiene practices to prevent contamination of the produce. Maximum penalty—20 penalty units.\n(sec.42-ssec.2) Measures the holder must take under subsection (1) include— providing adequate health and hygiene facilities at the premises and ensuring appropriate use of the facilities by the persons processing the produce; and establishing and maintaining appropriate procedures and practices for health and hygiene.\n- (a) providing adequate health and hygiene facilities at the premises and ensuring appropriate use of the facilities by the persons processing the produce; and\n- (b) establishing and maintaining appropriate procedures and practices for health and hygiene.","sortOrder":50},{"sectionNumber":"sec.43","sectionType":"section","heading":"Design, construction and maintenance of premises and vehicles","content":"### sec.43 Design, construction and maintenance of premises and vehicles\n\nThis section applies to an accreditation holder who—\nprocesses primary produce at premises; or\nuses a vehicle for processing primary produce.\nThe holder must ensure the premises or vehicle is designed and constructed so that the premises or part of the vehicle containing the produce—\nprovides enough space for the activities and equipment used for the processing; and\nprovides adequate natural or artificial lighting for each of the processing activities carried on at the premises or in the vehicle; and\nprovides adequate ventilation to remove heat and steam and to control condensation and humidity; and\nallows for a person handling the produce to maintain a high level of health and hygiene practices; and\nis capable of being effectively cleaned and sanitised; and\nexcludes dust, dirt, fumes, smoke (other than smoke from a smoking process) and other contaminants; and\nprevents the entry and harbouring of pests.\nMaximum penalty—20 penalty units.\nThe holder must ensure the premises or part of the vehicle containing the produce is cleaned and maintained in a sanitary way.\nMaximum penalty—20 penalty units.\n(sec.43-ssec.1) This section applies to an accreditation holder who— processes primary produce at premises; or uses a vehicle for processing primary produce.\n(sec.43-ssec.2) The holder must ensure the premises or vehicle is designed and constructed so that the premises or part of the vehicle containing the produce— provides enough space for the activities and equipment used for the processing; and provides adequate natural or artificial lighting for each of the processing activities carried on at the premises or in the vehicle; and provides adequate ventilation to remove heat and steam and to control condensation and humidity; and allows for a person handling the produce to maintain a high level of health and hygiene practices; and is capable of being effectively cleaned and sanitised; and excludes dust, dirt, fumes, smoke (other than smoke from a smoking process) and other contaminants; and prevents the entry and harbouring of pests. Maximum penalty—20 penalty units.\n(sec.43-ssec.3) The holder must ensure the premises or part of the vehicle containing the produce is cleaned and maintained in a sanitary way. Maximum penalty—20 penalty units.\n- (a) processes primary produce at premises; or\n- (b) uses a vehicle for processing primary produce.\n- (a) provides enough space for the activities and equipment used for the processing; and\n- (b) provides adequate natural or artificial lighting for each of the processing activities carried on at the premises or in the vehicle; and\n- (c) provides adequate ventilation to remove heat and steam and to control condensation and humidity; and\n- (d) allows for a person handling the produce to maintain a high level of health and hygiene practices; and\n- (e) is capable of being effectively cleaned and sanitised; and\n- (f) excludes dust, dirt, fumes, smoke (other than smoke from a smoking process) and other contaminants; and\n- (g) prevents the entry and harbouring of pests.","sortOrder":51},{"sectionNumber":"sec.44","sectionType":"section","heading":"Design, construction and maintenance of equipment","content":"### sec.44 Design, construction and maintenance of equipment\n\nAn accreditation holder who processes primary produce must ensure the equipment used for the processing is designed and constructed so that the equipment is—\nsuitable for the equipment’s intended use; and\ncapable of being effectively cleaned and sanitised; and\nmade of material that does not contaminate food.\nMaximum penalty—20 penalty units.\nThe holder must ensure the equipment is cleaned and maintained in a sanitary way.\nMaximum penalty—20 penalty units.\n(sec.44-ssec.1) An accreditation holder who processes primary produce must ensure the equipment used for the processing is designed and constructed so that the equipment is— suitable for the equipment’s intended use; and capable of being effectively cleaned and sanitised; and made of material that does not contaminate food. Maximum penalty—20 penalty units.\n(sec.44-ssec.2) The holder must ensure the equipment is cleaned and maintained in a sanitary way. Maximum penalty—20 penalty units.\n- (a) suitable for the equipment’s intended use; and\n- (b) capable of being effectively cleaned and sanitised; and\n- (c) made of material that does not contaminate food.","sortOrder":52},{"sectionNumber":"ch.2-pt.6","sectionType":"part","heading":"Monitoring compliance with food safety schemes","content":"# Monitoring compliance with food safety schemes","sortOrder":53},{"sectionNumber":"ch.2-pt.6-div.1","sectionType":"division","heading":"Monitoring","content":"## Monitoring","sortOrder":54},{"sectionNumber":"sec.45","sectionType":"section","heading":"General requirements for monitoring compliance","content":"### sec.45 General requirements for monitoring compliance\n\nSafe Food may monitor compliance with food safety schemes by 1 or more methods that are considered appropriate to the nature of the business engaging in the production of primary produce and the risks associated with the business.\nHowever, Safe Food must conduct the audits required under this part.\nHowever, see section 56 for the variation, by Safe Food, of the frequency of audits.\n(sec.45-ssec.1) Safe Food may monitor compliance with food safety schemes by 1 or more methods that are considered appropriate to the nature of the business engaging in the production of primary produce and the risks associated with the business.\n(sec.45-ssec.2) However, Safe Food must conduct the audits required under this part. However, see section 56 for the variation, by Safe Food, of the frequency of audits.","sortOrder":55},{"sectionNumber":"sec.46","sectionType":"section","heading":"Check audits and monitoring","content":"### sec.46 Check audits and monitoring\n\nSafe Food may conduct a check audit of a program audited by an auditor to ensure the auditor is conducting audits to the satisfaction of Safe Food.\nSafe Food may recover Safe Food’s costs for conducting the check audit from the holder.\nSafe Food may also conduct a check audit of a program, or monitoring of a management statement, under a food safety scheme to verify the effectiveness of the scheme.\nIn this section—\ncheck audit , of a program, means an audit of the program conducted by Safe Food, other than a compliance audit or nonconformance audit.\na spot check\n(sec.46-ssec.1) Safe Food may conduct a check audit of a program audited by an auditor to ensure the auditor is conducting audits to the satisfaction of Safe Food.\n(sec.46-ssec.2) Safe Food may recover Safe Food’s costs for conducting the check audit from the holder.\n(sec.46-ssec.3) Safe Food may also conduct a check audit of a program, or monitoring of a management statement, under a food safety scheme to verify the effectiveness of the scheme.\n(sec.46-ssec.4) In this section— check audit , of a program, means an audit of the program conducted by Safe Food, other than a compliance audit or nonconformance audit. a spot check","sortOrder":56},{"sectionNumber":"ch.2-pt.6-div.2","sectionType":"division","heading":"General auditing requirement","content":"## General auditing requirement","sortOrder":57},{"sectionNumber":"sec.47","sectionType":"section","heading":"Cooperating with auditor","content":"### sec.47 Cooperating with auditor\n\nA person who is audited must assist in the audit and cooperate with the auditor conducting the audit under a food safety scheme.\nMaximum penalty—20 penalty units.","sortOrder":58},{"sectionNumber":"ch.2-pt.6-div.3","sectionType":"division","heading":"Risk categories and major and critical nonconformances","content":"## Risk categories and major and critical nonconformances","sortOrder":59},{"sectionNumber":"sec.48","sectionType":"section","heading":"Meaning of low risk , medium risk and high risk","content":"### sec.48 Meaning of low risk , medium risk and high risk\n\nThis section sets out the risk category for certain activities, related to the production of primary produce, based on the potential public health risk associated with the activities.\nThe activities classified as low risk are mentioned—\nfor the dairy scheme—in schedule 4 , part 1 ; or\nfor the egg scheme—in schedule 7 , part 1 ; or\nfor the meat scheme—in schedule 11 , part 1 ; or\nfor the seafood scheme—in schedule 12 , part 1 .\nThe activities classified as medium risk are mentioned—\nfor the egg scheme—in schedule 7 , part 2 ; or\nfor the meat scheme—in schedule 11 , part 2 ; or\nfor the seafood scheme—in schedule 12 , part 2 .\nThe activities classified as high risk are mentioned—\nfor the dairy scheme—in schedule 4 , part 2 ; or\nfor the egg scheme—in schedule 7 , part 3 ; or\nfor the meat scheme—in schedule 11 , part 3 ; or\nfor the seafood scheme—in schedule 12 , part 3 .\nSee sections 50 to 55 for how risk categories of activities determine the timing and frequency of audits of programs.\n(sec.48-ssec.1) This section sets out the risk category for certain activities, related to the production of primary produce, based on the potential public health risk associated with the activities.\n(sec.48-ssec.2) The activities classified as low risk are mentioned— for the dairy scheme—in schedule 4 , part 1 ; or for the egg scheme—in schedule 7 , part 1 ; or for the meat scheme—in schedule 11 , part 1 ; or for the seafood scheme—in schedule 12 , part 1 .\n(sec.48-ssec.3) The activities classified as medium risk are mentioned— for the egg scheme—in schedule 7 , part 2 ; or for the meat scheme—in schedule 11 , part 2 ; or for the seafood scheme—in schedule 12 , part 2 .\n(sec.48-ssec.4) The activities classified as high risk are mentioned— for the dairy scheme—in schedule 4 , part 2 ; or for the egg scheme—in schedule 7 , part 3 ; or for the meat scheme—in schedule 11 , part 3 ; or for the seafood scheme—in schedule 12 , part 3 . See sections 50 to 55 for how risk categories of activities determine the timing and frequency of audits of programs.\n- (a) for the dairy scheme—in schedule 4 , part 1 ; or\n- (b) for the egg scheme—in schedule 7 , part 1 ; or\n- (c) for the meat scheme—in schedule 11 , part 1 ; or\n- (d) for the seafood scheme—in schedule 12 , part 1 .\n- (a) for the egg scheme—in schedule 7 , part 2 ; or\n- (b) for the meat scheme—in schedule 11 , part 2 ; or\n- (c) for the seafood scheme—in schedule 12 , part 2 .\n- (a) for the dairy scheme—in schedule 4 , part 2 ; or\n- (b) for the egg scheme—in schedule 7 , part 3 ; or\n- (c) for the meat scheme—in schedule 11 , part 3 ; or\n- (d) for the seafood scheme—in schedule 12 , part 3 .","sortOrder":60},{"sectionNumber":"sec.49","sectionType":"section","heading":"Meaning of major nonconformance and critical nonconformances","content":"### sec.49 Meaning of major nonconformance and critical nonconformances\n\nA major nonconformance means a nonconformance with the requirements of an accreditation holder’s program if the potential impact of the nonconformance may lead to the production of unacceptable primary produce unless remedial action is taken by the holder to correct the nonconformance.\nA critical nonconformance means a nonconformance with the requirements of an accreditation holder’s program if the potential impact of the nonconformance is of substantial or immediate significance and is likely to result in, or has resulted in, the production of unacceptable primary produce.\nSee section 57 for requirements when a major nonconformance is identified.\nSee sections 50 (4) , 51 (4) , 52 (4) , 53 (4) , 54 (4) , 55 (4) , 58 and 59 for requirements when a critical nonconformance is identified.\n(sec.49-ssec.1) A major nonconformance means a nonconformance with the requirements of an accreditation holder’s program if the potential impact of the nonconformance may lead to the production of unacceptable primary produce unless remedial action is taken by the holder to correct the nonconformance.\n(sec.49-ssec.2) A critical nonconformance means a nonconformance with the requirements of an accreditation holder’s program if the potential impact of the nonconformance is of substantial or immediate significance and is likely to result in, or has resulted in, the production of unacceptable primary produce. See section 57 for requirements when a major nonconformance is identified. See sections 50 (4) , 51 (4) , 52 (4) , 53 (4) , 54 (4) , 55 (4) , 58 and 59 for requirements when a critical nonconformance is identified.\n- 1 See section 57 for requirements when a major nonconformance is identified.\n- 2 See sections 50 (4) , 51 (4) , 52 (4) , 53 (4) , 54 (4) , 55 (4) , 58 and 59 for requirements when a critical nonconformance is identified.","sortOrder":61},{"sectionNumber":"ch.2-pt.6-div.4","sectionType":"division","heading":"Audits for grants and renewals of accreditation","content":"## Audits for grants and renewals of accreditation","sortOrder":62},{"sectionNumber":"sec.50","sectionType":"section","heading":"Audits for grant of accreditation—low risk","content":"### sec.50 Audits for grant of accreditation—low risk\n\nThis section applies to an applicant for a grant of accreditation under a food safety scheme if—\nthe activities proposed to be carried out by the applicant under the scheme are low risk; and\nthe applicant has prepared a program under the scheme.\nSafe Food must audit the applicant’s program and may grant an accreditation only if Safe Food is satisfied the program complies with the scheme.\nIf the applicant is granted accreditation, Safe Food must conduct a compliance audit of the program—\nwithin 6 months after accreditation; and\nwithin 1 year after the first compliance audit.\nHowever, if a critical nonconformance is identified at a compliance audit, Safe Food must conduct an additional compliance audit of the program within 6 months after the compliance audit.\nSubsections (3) and (4) do not apply if Safe Food approves an alternative verification system in the applicant’s program.\nmonitoring test results\nself verification\nregular inspections\n(sec.50-ssec.1) This section applies to an applicant for a grant of accreditation under a food safety scheme if— the activities proposed to be carried out by the applicant under the scheme are low risk; and the applicant has prepared a program under the scheme.\n(sec.50-ssec.2) Safe Food must audit the applicant’s program and may grant an accreditation only if Safe Food is satisfied the program complies with the scheme.\n(sec.50-ssec.3) If the applicant is granted accreditation, Safe Food must conduct a compliance audit of the program— within 6 months after accreditation; and within 1 year after the first compliance audit.\n(sec.50-ssec.4) However, if a critical nonconformance is identified at a compliance audit, Safe Food must conduct an additional compliance audit of the program within 6 months after the compliance audit.\n(sec.50-ssec.5) Subsections (3) and (4) do not apply if Safe Food approves an alternative verification system in the applicant’s program. monitoring test results self verification regular inspections\n- (a) the activities proposed to be carried out by the applicant under the scheme are low risk; and\n- (b) the applicant has prepared a program under the scheme.\n- (a) within 6 months after accreditation; and\n- (b) within 1 year after the first compliance audit.\n- • monitoring test results\n- • self verification\n- • regular inspections","sortOrder":63},{"sectionNumber":"sec.51","sectionType":"section","heading":"Audits for grant of accreditation—medium risk","content":"### sec.51 Audits for grant of accreditation—medium risk\n\nThis section applies to an applicant for a grant of accreditation under a food safety scheme if—\nthe activities proposed to be carried out by the applicant under the scheme are medium risk; and\nthe applicant has prepared a program under the scheme.\nSafe Food must audit the applicant’s program and may grant an accreditation only if Safe Food is satisfied the program complies with the scheme.\nIf the applicant is granted accreditation, Safe Food must conduct a compliance audit of the program—\nwithin 3 months after accreditation; and\nwithin 6 months after the first compliance audit; and\nwithin 1 year after the previous compliance audit.\nHowever, if a critical nonconformance is identified at a compliance audit, Safe Food must conduct an additional compliance audit of the program within 6 months after the compliance audit.\n(sec.51-ssec.1) This section applies to an applicant for a grant of accreditation under a food safety scheme if— the activities proposed to be carried out by the applicant under the scheme are medium risk; and the applicant has prepared a program under the scheme.\n(sec.51-ssec.2) Safe Food must audit the applicant’s program and may grant an accreditation only if Safe Food is satisfied the program complies with the scheme.\n(sec.51-ssec.3) If the applicant is granted accreditation, Safe Food must conduct a compliance audit of the program— within 3 months after accreditation; and within 6 months after the first compliance audit; and within 1 year after the previous compliance audit.\n(sec.51-ssec.4) However, if a critical nonconformance is identified at a compliance audit, Safe Food must conduct an additional compliance audit of the program within 6 months after the compliance audit.\n- (a) the activities proposed to be carried out by the applicant under the scheme are medium risk; and\n- (b) the applicant has prepared a program under the scheme.\n- (a) within 3 months after accreditation; and\n- (b) within 6 months after the first compliance audit; and\n- (c) within 1 year after the previous compliance audit.","sortOrder":64},{"sectionNumber":"sec.52","sectionType":"section","heading":"Audits for grant of accreditation—high risk","content":"### sec.52 Audits for grant of accreditation—high risk\n\nThis section applies to an applicant for a grant of accreditation under a food safety scheme if—\nthe activities proposed to be carried out by the applicant under the scheme are high risk; and\nthe applicant has prepared a program under the scheme.\nSafe Food must audit the applicant’s program and may grant an accreditation only if Safe Food is satisfied the program complies with the scheme.\nIf the applicant is granted accreditation, Safe Food must conduct a compliance audit of the program—\nwithin 3 months after accreditation; and\nwithin 6 months after the first compliance audit.\nHowever, if a critical nonconformance is identified at a compliance audit, Safe Food must conduct an additional compliance audit of the program within 3 months after the compliance audit.\n(sec.52-ssec.1) This section applies to an applicant for a grant of accreditation under a food safety scheme if— the activities proposed to be carried out by the applicant under the scheme are high risk; and the applicant has prepared a program under the scheme.\n(sec.52-ssec.2) Safe Food must audit the applicant’s program and may grant an accreditation only if Safe Food is satisfied the program complies with the scheme.\n(sec.52-ssec.3) If the applicant is granted accreditation, Safe Food must conduct a compliance audit of the program— within 3 months after accreditation; and within 6 months after the first compliance audit.\n(sec.52-ssec.4) However, if a critical nonconformance is identified at a compliance audit, Safe Food must conduct an additional compliance audit of the program within 3 months after the compliance audit.\n- (a) the activities proposed to be carried out by the applicant under the scheme are high risk; and\n- (b) the applicant has prepared a program under the scheme.\n- (a) within 3 months after accreditation; and\n- (b) within 6 months after the first compliance audit.","sortOrder":65},{"sectionNumber":"sec.53","sectionType":"section","heading":"Audits for renewal of accreditation—low risk","content":"### sec.53 Audits for renewal of accreditation—low risk\n\nThis section applies to an applicant for a renewal of accreditation under a food safety scheme if—\nthe activities carried out by the applicant under the scheme are low risk; and\nthe applicant maintains a program under the scheme.\nIf the applicant’s accreditation is renewed, Safe Food must conduct a compliance audit of the holder’s program within 1 year after the previous compliance audit.\nSafe Food must conduct the compliance audit during the term of the renewed accreditation.\nHowever, if a critical nonconformance is identified at a compliance audit, Safe Food must conduct an additional compliance audit of the program within 6 months after the compliance audit.\nSubsections (2) to (4) do not apply if Safe Food approves an alternative verification system in the applicant’s program.\nmonitoring test results\nself verification\nregular inspections\n(sec.53-ssec.1) This section applies to an applicant for a renewal of accreditation under a food safety scheme if— the activities carried out by the applicant under the scheme are low risk; and the applicant maintains a program under the scheme.\n(sec.53-ssec.2) If the applicant’s accreditation is renewed, Safe Food must conduct a compliance audit of the holder’s program within 1 year after the previous compliance audit.\n(sec.53-ssec.3) Safe Food must conduct the compliance audit during the term of the renewed accreditation.\n(sec.53-ssec.4) However, if a critical nonconformance is identified at a compliance audit, Safe Food must conduct an additional compliance audit of the program within 6 months after the compliance audit.\n(sec.53-ssec.5) Subsections (2) to (4) do not apply if Safe Food approves an alternative verification system in the applicant’s program. monitoring test results self verification regular inspections\n- (a) the activities carried out by the applicant under the scheme are low risk; and\n- (b) the applicant maintains a program under the scheme.\n- • monitoring test results\n- • self verification\n- • regular inspections","sortOrder":66},{"sectionNumber":"sec.54","sectionType":"section","heading":"Audits for renewal of accreditation—medium risk","content":"### sec.54 Audits for renewal of accreditation—medium risk\n\nThis section applies to an applicant for a renewal of accreditation under a food safety scheme if—\nthe activities carried out by the applicant under the scheme are medium risk; and\nthe applicant maintains a program under the scheme.\nIf the applicant’s accreditation is renewed, Safe Food must conduct a compliance audit of the holder’s program within 1 year after the previous compliance audit.\nSafe Food must conduct the compliance audit during the term of the renewed accreditation.\nHowever, if a critical nonconformance is identified at a compliance audit, Safe Food must conduct an additional compliance audit of the program within 6 months after the compliance audit.\n(sec.54-ssec.1) This section applies to an applicant for a renewal of accreditation under a food safety scheme if— the activities carried out by the applicant under the scheme are medium risk; and the applicant maintains a program under the scheme.\n(sec.54-ssec.2) If the applicant’s accreditation is renewed, Safe Food must conduct a compliance audit of the holder’s program within 1 year after the previous compliance audit.\n(sec.54-ssec.3) Safe Food must conduct the compliance audit during the term of the renewed accreditation.\n(sec.54-ssec.4) However, if a critical nonconformance is identified at a compliance audit, Safe Food must conduct an additional compliance audit of the program within 6 months after the compliance audit.\n- (a) the activities carried out by the applicant under the scheme are medium risk; and\n- (b) the applicant maintains a program under the scheme.","sortOrder":67},{"sectionNumber":"sec.55","sectionType":"section","heading":"Audits for renewal of accreditation—high risk","content":"### sec.55 Audits for renewal of accreditation—high risk\n\nThis section applies to an applicant for a renewal of accreditation under a food safety scheme if—\nthe activities carried out by the applicant under the scheme are high risk; and\nthe applicant maintains a program under the scheme.\nIf the applicant’s accreditation is renewed, Safe Food must conduct 2 compliance audits of the holder’s program during the term of the renewed accreditation.\nSafe Food must conduct the compliance audits at least 6 months apart.\nHowever, if a critical nonconformance is identified at a compliance audit, Safe Food must conduct an additional compliance audit of the program within 3 months after the compliance audit.\n(sec.55-ssec.1) This section applies to an applicant for a renewal of accreditation under a food safety scheme if— the activities carried out by the applicant under the scheme are high risk; and the applicant maintains a program under the scheme.\n(sec.55-ssec.2) If the applicant’s accreditation is renewed, Safe Food must conduct 2 compliance audits of the holder’s program during the term of the renewed accreditation.\n(sec.55-ssec.3) Safe Food must conduct the compliance audits at least 6 months apart.\n(sec.55-ssec.4) However, if a critical nonconformance is identified at a compliance audit, Safe Food must conduct an additional compliance audit of the program within 3 months after the compliance audit.\n- (a) the activities carried out by the applicant under the scheme are high risk; and\n- (b) the applicant maintains a program under the scheme.","sortOrder":68},{"sectionNumber":"sec.56","sectionType":"section","heading":"Safe Food may vary frequency of audits","content":"### sec.56 Safe Food may vary frequency of audits\n\nThis section applies despite the frequency of audits Safe Food is required to conduct under this division for the grant or renewal of an accreditation for a food safety scheme.\nSafe Food may decide to conduct audits less frequently if Safe Food considers it is appropriate in the circumstances that audits be conducted less frequently.\nIf an applicant is applying for renewal of an accreditation under a food safety scheme and the applicant has demonstrated at previous audits that the activities audited comply with the scheme, Safe Food may decide that a compliance audit of the applicant’s program under section 53 (2) , 54 (2) or 55 (2) is not required.\nIf Safe Food decides to vary the frequency of audits under this section, Safe Food must give the accreditation holder written notice of the decision.\n(sec.56-ssec.1) This section applies despite the frequency of audits Safe Food is required to conduct under this division for the grant or renewal of an accreditation for a food safety scheme.\n(sec.56-ssec.2) Safe Food may decide to conduct audits less frequently if Safe Food considers it is appropriate in the circumstances that audits be conducted less frequently. If an applicant is applying for renewal of an accreditation under a food safety scheme and the applicant has demonstrated at previous audits that the activities audited comply with the scheme, Safe Food may decide that a compliance audit of the applicant’s program under section 53 (2) , 54 (2) or 55 (2) is not required.\n(sec.56-ssec.3) If Safe Food decides to vary the frequency of audits under this section, Safe Food must give the accreditation holder written notice of the decision.","sortOrder":69},{"sectionNumber":"ch.2-pt.6-div.5","sectionType":"division","heading":"Audits after major and critical nonconformances","content":"## Audits after major and critical nonconformances","sortOrder":70},{"sectionNumber":"sec.57","sectionType":"section","heading":"Identification of major nonconformance","content":"### sec.57 Identification of major nonconformance\n\nThis section applies if an auditor identifies a major nonconformance of an accreditation holder’s program at a compliance audit.\nThe auditor must, within 14 days after completion of the audit, prepare a corrective action request (a CAR ) that complies with subsection (3) and give a copy of the CAR to—\nSafe Food; and\nthe holder.\nMaximum penalty—20 penalty units.\nThe CAR must state the following—\nthe activities of the holder’s program that constitute a major nonconformance;\nthe action the holder must take to correct the nonconformance and the period within which the action must be taken;\nwhether the auditor needs to conduct a further audit (a nonconformance audit ) to check that the nonconformance has been corrected;\nif a nonconformance audit is needed, when the audit must be conducted.\nMaximum penalty—20 penalty units.\nIf a nonconformance audit is needed, the auditor must conduct the audit by the day stated in the CAR.\nMaximum penalty—20 penalty units.\nIf the auditor considers a nonconformance audit identifies that the major nonconformance has not been corrected, the auditor may conduct a further nonconformance audit.\nA nonconformance audit must be conducted separately from a compliance audit of the holder’s program.\n(sec.57-ssec.1) This section applies if an auditor identifies a major nonconformance of an accreditation holder’s program at a compliance audit.\n(sec.57-ssec.2) The auditor must, within 14 days after completion of the audit, prepare a corrective action request (a CAR ) that complies with subsection (3) and give a copy of the CAR to— Safe Food; and the holder. Maximum penalty—20 penalty units.\n(sec.57-ssec.3) The CAR must state the following— the activities of the holder’s program that constitute a major nonconformance; the action the holder must take to correct the nonconformance and the period within which the action must be taken; whether the auditor needs to conduct a further audit (a nonconformance audit ) to check that the nonconformance has been corrected; if a nonconformance audit is needed, when the audit must be conducted. Maximum penalty—20 penalty units.\n(sec.57-ssec.4) If a nonconformance audit is needed, the auditor must conduct the audit by the day stated in the CAR. Maximum penalty—20 penalty units.\n(sec.57-ssec.5) If the auditor considers a nonconformance audit identifies that the major nonconformance has not been corrected, the auditor may conduct a further nonconformance audit.\n(sec.57-ssec.6) A nonconformance audit must be conducted separately from a compliance audit of the holder’s program.\n- (a) Safe Food; and\n- (b) the holder.\n- (a) the activities of the holder’s program that constitute a major nonconformance;\n- (b) the action the holder must take to correct the nonconformance and the period within which the action must be taken;\n- (c) whether the auditor needs to conduct a further audit (a nonconformance audit ) to check that the nonconformance has been corrected;\n- (d) if a nonconformance audit is needed, when the audit must be conducted.","sortOrder":71},{"sectionNumber":"sec.58","sectionType":"section","heading":"Identification of critical nonconformance","content":"### sec.58 Identification of critical nonconformance\n\nThis section applies if the auditor identifies a critical nonconformance of an accreditation holder’s program at a compliance audit.\nThe auditor must inform Safe Food immediately after the auditor forms the opinion, unless the auditor has a reasonable excuse.\nMaximum penalty—50 penalty units.\nThe auditor must prepare a CAR that complies with subsection (4) and give a copy of the CAR to—\nSafe Food; and\nthe holder.\nMaximum penalty—20 penalty units.\nThe CAR must state the following—\nthe activities of the holder’s program that constitute a critical nonconformance;\nthe action the holder must take to correct the nonconformance and the period within which the action must be taken;\nthat the auditor needs to conduct a nonconformance audit;\nwhen the nonconformance audit must be conducted.\nThe auditor must conduct the nonconformance audit by the day stated in the CAR.\nMaximum penalty—50 penalty units.\nIf the auditor considers the nonconformance audit identifies that the critical nonconformance has not been corrected, the auditor must—\ninform Safe Food immediately after the auditor forms the opinion, unless the auditor has a reasonable excuse; and\nconduct any further nonconformance audit at the direction of Safe Food.\nMaximum penalty—50 penalty units.\nA nonconformance audit must be conducted separately from a compliance audit of the holder’s program.\n(sec.58-ssec.1) This section applies if the auditor identifies a critical nonconformance of an accreditation holder’s program at a compliance audit.\n(sec.58-ssec.2) The auditor must inform Safe Food immediately after the auditor forms the opinion, unless the auditor has a reasonable excuse. Maximum penalty—50 penalty units.\n(sec.58-ssec.3) The auditor must prepare a CAR that complies with subsection (4) and give a copy of the CAR to— Safe Food; and the holder. Maximum penalty—20 penalty units.\n(sec.58-ssec.4) The CAR must state the following— the activities of the holder’s program that constitute a critical nonconformance; the action the holder must take to correct the nonconformance and the period within which the action must be taken; that the auditor needs to conduct a nonconformance audit; when the nonconformance audit must be conducted.\n(sec.58-ssec.5) The auditor must conduct the nonconformance audit by the day stated in the CAR. Maximum penalty—50 penalty units.\n(sec.58-ssec.6) If the auditor considers the nonconformance audit identifies that the critical nonconformance has not been corrected, the auditor must— inform Safe Food immediately after the auditor forms the opinion, unless the auditor has a reasonable excuse; and conduct any further nonconformance audit at the direction of Safe Food. Maximum penalty—50 penalty units.\n(sec.58-ssec.7) A nonconformance audit must be conducted separately from a compliance audit of the holder’s program.\n- (a) Safe Food; and\n- (b) the holder.\n- (a) the activities of the holder’s program that constitute a critical nonconformance;\n- (b) the action the holder must take to correct the nonconformance and the period within which the action must be taken;\n- (c) that the auditor needs to conduct a nonconformance audit;\n- (d) when the nonconformance audit must be conducted.\n- (a) inform Safe Food immediately after the auditor forms the opinion, unless the auditor has a reasonable excuse; and\n- (b) conduct any further nonconformance audit at the direction of Safe Food.","sortOrder":72},{"sectionNumber":"ch.2-pt.6-div.6","sectionType":"division","heading":"Nonconformance with management statements","content":"## Nonconformance with management statements","sortOrder":73},{"sectionNumber":"sec.59","sectionType":"section","heading":"Identification of nonconformance with management statement","content":"### sec.59 Identification of nonconformance with management statement\n\nThis section applies if Safe Food identifies any nonconformance with the requirements of an accreditation holder’s management statement.\nSafe Food may give the holder a notice stating—\nthe nonconformance; and\nthat the holder must take action to remedy the nonconformance and the period within which the action must be taken.\nThe holder must comply with the notice.\nMaximum penalty—20 penalty units.\n(sec.59-ssec.1) This section applies if Safe Food identifies any nonconformance with the requirements of an accreditation holder’s management statement.\n(sec.59-ssec.2) Safe Food may give the holder a notice stating— the nonconformance; and that the holder must take action to remedy the nonconformance and the period within which the action must be taken.\n(sec.59-ssec.3) The holder must comply with the notice. Maximum penalty—20 penalty units.\n- (a) the nonconformance; and\n- (b) that the holder must take action to remedy the nonconformance and the period within which the action must be taken.","sortOrder":74},{"sectionNumber":"ch.3-pt.1","sectionType":"part","heading":"Preliminary","content":"# Preliminary","sortOrder":75},{"sectionNumber":"sec.60","sectionType":"section","heading":"Purpose of ch 3","content":"### sec.60 Purpose of ch 3\n\nThis chapter sets out the dairy produce food safety scheme (the dairy scheme ).\nThe dairy scheme gives effect to particular requirements of the food standards code, standards 4.2.4 Primary production and processing standard for dairy products (Australia only) and 4.2.4A Primary production and processing standard for specific cheeses (Australia only) .\nAt the commencement of this section, the standards were able to be viewed at www.foodstandards.gov.au/code/Pages/default.aspx.\nSee schedules 2 and 3 for other standards applying to food safety requirements under the dairy scheme.\n(sec.60-ssec.1) This chapter sets out the dairy produce food safety scheme (the dairy scheme ).\n(sec.60-ssec.2) The dairy scheme gives effect to particular requirements of the food standards code, standards 4.2.4 Primary production and processing standard for dairy products (Australia only) and 4.2.4A Primary production and processing standard for specific cheeses (Australia only) . At the commencement of this section, the standards were able to be viewed at www.foodstandards.gov.au/code/Pages/default.aspx. See schedules 2 and 3 for other standards applying to food safety requirements under the dairy scheme.\n- 1 At the commencement of this section, the standards were able to be viewed at www.foodstandards.gov.au/code/Pages/default.aspx.\n- 2 See schedules 2 and 3 for other standards applying to food safety requirements under the dairy scheme.","sortOrder":76},{"sectionNumber":"sec.61","sectionType":"section","heading":"Primary produce for which dairy scheme applies","content":"### sec.61 Primary produce for which dairy scheme applies\n\nThe dairy scheme applies to dairy produce intended for human or animal consumption.\nHowever, the dairy scheme does not apply to the processing of dairy produce intended for consumption by an animal, if the animal, or any part or product of the animal, is intended for human consumption.\n(sec.61-ssec.1) The dairy scheme applies to dairy produce intended for human or animal consumption.\n(sec.61-ssec.2) However, the dairy scheme does not apply to the processing of dairy produce intended for consumption by an animal, if the animal, or any part or product of the animal, is intended for human consumption.","sortOrder":77},{"sectionNumber":"sec.62","sectionType":"section","heading":"Prescribed dairy produce— Act , s 8","content":"### sec.62 Prescribed dairy produce— Act , s 8\n\nThe milk of buffalo is prescribed.\nThe following dairy products are prescribed—\nflavoured milk;\ncream and thickened cream;\nbutter, butter concentrate, buttermilk, concentrated buttermilk, dairy blend, ghee (clarified butter), anhydrous milk fat (butter oil);\ncasein, caseinate and cheese;\nwhey, whey cream and concentrated whey cream;\ncultured milk and yoghurt;\nice-cream and ice-cream mix;\nbuttermilk powder, lactose powder, milk sugar, powdered milk, skim milk powder, whey powder, milk protein powder and other milk concentrates;\ncolostrum.\n(sec.62-ssec.1) The milk of buffalo is prescribed.\n(sec.62-ssec.2) The following dairy products are prescribed— flavoured milk; cream and thickened cream; butter, butter concentrate, buttermilk, concentrated buttermilk, dairy blend, ghee (clarified butter), anhydrous milk fat (butter oil); casein, caseinate and cheese; whey, whey cream and concentrated whey cream; cultured milk and yoghurt; ice-cream and ice-cream mix; buttermilk powder, lactose powder, milk sugar, powdered milk, skim milk powder, whey powder, milk protein powder and other milk concentrates; colostrum.\n- (a) flavoured milk;\n- (b) cream and thickened cream;\n- (c) butter, butter concentrate, buttermilk, concentrated buttermilk, dairy blend, ghee (clarified butter), anhydrous milk fat (butter oil);\n- (d) casein, caseinate and cheese;\n- (e) whey, whey cream and concentrated whey cream;\n- (f) cultured milk and yoghurt;\n- (g) ice-cream and ice-cream mix;\n- (h) buttermilk powder, lactose powder, milk sugar, powdered milk, skim milk powder, whey powder, milk protein powder and other milk concentrates;\n- (i) colostrum.","sortOrder":78},{"sectionNumber":"sec.63","sectionType":"section","heading":"Aspects of production of dairy scheme produce for which dairy scheme applies","content":"### sec.63 Aspects of production of dairy scheme produce for which dairy scheme applies\n\nThe dairy scheme applies to the production of dairy scheme produce, including, for example, the following—\nmilking an animal at a dairy;\nprocessing milk at a dairy;\nstoring milk at a dairy;\nrearing an animal at a dairy for milking at the dairy;\ngrowing stock food at a dairy for consumption by an animal to be milked at the dairy;\ntransporting dairy scheme produce—\nfrom a dairy to a factory; or\nfrom a factory to another factory for further processing; or\nto or from a depot; or\nwithin a factory;\nhandling or storing milk at a depot before transporting the milk to a factory for processing;\nprocessing dairy scheme produce;\npasteurisation of milk\nhomogenisation of milk\nmanufacture of cheese\nprocessing, supplying or selling pet food;\ntreating with drugs and pesticides an animal to be milked at a dairy;\nproducing goat milk for human consumption.\nHowever, the dairy scheme does not apply to the following—\ngrowing stock food at a place other than a dairy for consumption by an animal to be milked at a dairy;\nsupplying stock food to a dairy for consumption by an animal to be milked at the dairy;\ntransporting stock food for consumption by an animal to be milked at a dairy;\nrearing an animal to be supplied to a dairy for milking;\ntransporting an animal to a dairy for milking;\ntransporting dairy scheme produce from a factory to a wholesaler or retailer;\nretail sales of dairy scheme produce, other than pet food;\nmanufacturing ice-cream if retail sales of the ice-cream are made from the retail premises where the ice-cream is produced.\n(sec.63-ssec.1) The dairy scheme applies to the production of dairy scheme produce, including, for example, the following— milking an animal at a dairy; processing milk at a dairy; storing milk at a dairy; rearing an animal at a dairy for milking at the dairy; growing stock food at a dairy for consumption by an animal to be milked at the dairy; transporting dairy scheme produce— from a dairy to a factory; or from a factory to another factory for further processing; or to or from a depot; or within a factory; handling or storing milk at a depot before transporting the milk to a factory for processing; processing dairy scheme produce; pasteurisation of milk homogenisation of milk manufacture of cheese processing, supplying or selling pet food; treating with drugs and pesticides an animal to be milked at a dairy; producing goat milk for human consumption.\n(sec.63-ssec.2) However, the dairy scheme does not apply to the following— growing stock food at a place other than a dairy for consumption by an animal to be milked at a dairy; supplying stock food to a dairy for consumption by an animal to be milked at the dairy; transporting stock food for consumption by an animal to be milked at a dairy; rearing an animal to be supplied to a dairy for milking; transporting an animal to a dairy for milking; transporting dairy scheme produce from a factory to a wholesaler or retailer; retail sales of dairy scheme produce, other than pet food; manufacturing ice-cream if retail sales of the ice-cream are made from the retail premises where the ice-cream is produced.\n- (a) milking an animal at a dairy;\n- (b) processing milk at a dairy;\n- (c) storing milk at a dairy;\n- (d) rearing an animal at a dairy for milking at the dairy;\n- (e) growing stock food at a dairy for consumption by an animal to be milked at the dairy;\n- (f) transporting dairy scheme produce— (i) from a dairy to a factory; or (ii) from a factory to another factory for further processing; or (iii) to or from a depot; or (iv) within a factory;\n- (i) from a dairy to a factory; or\n- (ii) from a factory to another factory for further processing; or\n- (iii) to or from a depot; or\n- (iv) within a factory;\n- (g) handling or storing milk at a depot before transporting the milk to a factory for processing;\n- (h) processing dairy scheme produce; Examples for paragraph (h) — • pasteurisation of milk • homogenisation of milk • manufacture of cheese\n- • pasteurisation of milk\n- • homogenisation of milk\n- • manufacture of cheese\n- (i) processing, supplying or selling pet food;\n- (j) treating with drugs and pesticides an animal to be milked at a dairy;\n- (k) producing goat milk for human consumption.\n- (i) from a dairy to a factory; or\n- (ii) from a factory to another factory for further processing; or\n- (iii) to or from a depot; or\n- (iv) within a factory;\n- • pasteurisation of milk\n- • homogenisation of milk\n- • manufacture of cheese\n- (a) growing stock food at a place other than a dairy for consumption by an animal to be milked at a dairy;\n- (b) supplying stock food to a dairy for consumption by an animal to be milked at the dairy;\n- (c) transporting stock food for consumption by an animal to be milked at a dairy;\n- (d) rearing an animal to be supplied to a dairy for milking;\n- (e) transporting an animal to a dairy for milking;\n- (f) transporting dairy scheme produce from a factory to a wholesaler or retailer;\n- (g) retail sales of dairy scheme produce, other than pet food;\n- (h) manufacturing ice-cream if retail sales of the ice-cream are made from the retail premises where the ice-cream is produced.","sortOrder":79},{"sectionNumber":"ch.3-pt.2","sectionType":"part","heading":"Programs and management statements","content":"# Programs and management statements","sortOrder":80},{"sectionNumber":"sec.64","sectionType":"section","heading":"Requirement for program or management statement","content":"### sec.64 Requirement for program or management statement\n\nAn applicant for a grant or renewal of an accreditation under the dairy scheme must prepare—\na program under the scheme; or\na management statement under the scheme.\n- (a) a program under the scheme; or\n- (b) a management statement under the scheme.","sortOrder":81},{"sectionNumber":"ch.3-pt.3","sectionType":"part","heading":"Food safety requirements","content":"# Food safety requirements","sortOrder":82},{"sectionNumber":"ch.3-pt.3-div.1","sectionType":"division","heading":"Preliminary","content":"## Preliminary","sortOrder":83},{"sectionNumber":"sec.65","sectionType":"section","heading":"Food safety requirements for dairy scheme","content":"### sec.65 Food safety requirements for dairy scheme\n\nSubject to part 4 , the food safety requirements under this part are food safety requirements for the dairy scheme.\nSee part 4 for additional food safety requirements for the dairy scheme that apply to an accreditation holder under that part.\nThose requirements are additional to the food safety requirements under chapter 2 , part 5 , subject to section 35 (2) (b) .\nHowever, a food safety requirement under this part applies instead of a food safety requirement under chapter 2 , part 5 to the extent of any inconsistency.\n(sec.65-ssec.1) Subject to part 4 , the food safety requirements under this part are food safety requirements for the dairy scheme. See part 4 for additional food safety requirements for the dairy scheme that apply to an accreditation holder under that part.\n(sec.65-ssec.2) Those requirements are additional to the food safety requirements under chapter 2 , part 5 , subject to section 35 (2) (b) .\n(sec.65-ssec.3) However, a food safety requirement under this part applies instead of a food safety requirement under chapter 2 , part 5 to the extent of any inconsistency.","sortOrder":84},{"sectionNumber":"ch.3-pt.3-div.2","sectionType":"division","heading":"Dairy produce at dairies","content":"## Dairy produce at dairies","sortOrder":85},{"sectionNumber":"sec.66","sectionType":"section","heading":"Application of div 2","content":"### sec.66 Application of div 2\n\nThis division applies to an accreditation holder who produces milk from an animal at the holder’s dairy.","sortOrder":86},{"sectionNumber":"sec.67","sectionType":"section","heading":"General food safety requirement for production of milk at dairy","content":"### sec.67 General food safety requirement for production of milk at dairy\n\nAn accreditation holder must ensure the production of milk from an animal at the holder’s dairy complies with the compulsory standard.\nMaximum penalty—20 penalty units.","sortOrder":87},{"sectionNumber":"sec.68","sectionType":"section","heading":"Animals to be milked must be free of disease","content":"### sec.68 Animals to be milked must be free of disease\n\nThis section applies to an animal—\nreared at a dairy for milking at the dairy; or\nbrought from another place for milking at a dairy.\nThe holder must not obtain milk from an animal the holder knows, or ought reasonably know, is affected by a disease, if the milk from the animal may be unacceptable.\nMaximum penalty—20 penalty units.\nThe holder must keep records to trace each animal to be milked to ensure only an animal not affected by disease is milked.\na seller’s declaration if an animal is brought from another place\nan identification of an animal treated at a dairy\na record of a veterinary chemical product and drug treatment, treatment date, dosage and withholding period for an animal\na record showing compliance with the withholding period for an animal\n(sec.68-ssec.1) This section applies to an animal— reared at a dairy for milking at the dairy; or brought from another place for milking at a dairy.\n(sec.68-ssec.2) The holder must not obtain milk from an animal the holder knows, or ought reasonably know, is affected by a disease, if the milk from the animal may be unacceptable. Maximum penalty—20 penalty units.\n(sec.68-ssec.3) The holder must keep records to trace each animal to be milked to ensure only an animal not affected by disease is milked. a seller’s declaration if an animal is brought from another place an identification of an animal treated at a dairy a record of a veterinary chemical product and drug treatment, treatment date, dosage and withholding period for an animal a record showing compliance with the withholding period for an animal\n- (a) reared at a dairy for milking at the dairy; or\n- (b) brought from another place for milking at a dairy.\n- • a seller’s declaration if an animal is brought from another place\n- • an identification of an animal treated at a dairy\n- • a record of a veterinary chemical product and drug treatment, treatment date, dosage and withholding period for an animal\n- • a record showing compliance with the withholding period for an animal","sortOrder":88},{"sectionNumber":"sec.69","sectionType":"section","heading":"Stock food for consumption by animals to be milked","content":"### sec.69 Stock food for consumption by animals to be milked\n\nAn accreditation holder must not feed stock food to an animal to be milked if the holder knows, or ought reasonably know, the food may introduce a risk of contaminating the milk.\nMaximum penalty—20 penalty units.\nWithout limiting subsection (1) , stock food must not contain microbiological or chemical hazards at levels greater than the MRLs stated in the compulsory standard.\nThe holder must keep records to trace stock food purchased to ensure only appropriate stock food is used.\na seller’s declaration if stock food is brought from another place\na paddock identification or storage facility of treated stock food\na record of a chemical product or drug treatment, treatment date, application rate and withholding period for stock food\na record showing compliance with withholding period for stock food treated\n(sec.69-ssec.1) An accreditation holder must not feed stock food to an animal to be milked if the holder knows, or ought reasonably know, the food may introduce a risk of contaminating the milk. Maximum penalty—20 penalty units.\n(sec.69-ssec.2) Without limiting subsection (1) , stock food must not contain microbiological or chemical hazards at levels greater than the MRLs stated in the compulsory standard.\n(sec.69-ssec.3) The holder must keep records to trace stock food purchased to ensure only appropriate stock food is used. a seller’s declaration if stock food is brought from another place a paddock identification or storage facility of treated stock food a record of a chemical product or drug treatment, treatment date, application rate and withholding period for stock food a record showing compliance with withholding period for stock food treated\n- • a seller’s declaration if stock food is brought from another place\n- • a paddock identification or storage facility of treated stock food\n- • a record of a chemical product or drug treatment, treatment date, application rate and withholding period for stock food\n- • a record showing compliance with withholding period for stock food treated","sortOrder":89},{"sectionNumber":"sec.70","sectionType":"section","heading":"Milk supplied must be free of chemical contaminants","content":"### sec.70 Milk supplied must be free of chemical contaminants\n\nAn accreditation holder must not supply milk for the processing of dairy produce at a place other than a dairy if—\nthe holder knows, or ought reasonably know, the milk has a residue level greater than the MRLs stated in the compulsory standard; or\nthe milk has been obtained from an animal that has been treated for a disease or illness if the animal’s treatment does not comply with the Chemical Usage (Agricultural and Veterinary) Control Act 1988 , part 2 .\nMaximum penalty—20 penalty units.\nThe holder must keep records for the purpose of tracing animals to be milked to ensure only milk that is not contaminated is used.\nan identification of a treated animal\na record showing chemical products approved by the APVMA only have been used for an animal\na record of a chemical product or drug treatment, treatment date, dosage and withholding period for milk from a treated animal\na record showing compliance with withholding period for milk from a treated animal\n(sec.70-ssec.1) An accreditation holder must not supply milk for the processing of dairy produce at a place other than a dairy if— the holder knows, or ought reasonably know, the milk has a residue level greater than the MRLs stated in the compulsory standard; or the milk has been obtained from an animal that has been treated for a disease or illness if the animal’s treatment does not comply with the Chemical Usage (Agricultural and Veterinary) Control Act 1988 , part 2 . Maximum penalty—20 penalty units.\n(sec.70-ssec.2) The holder must keep records for the purpose of tracing animals to be milked to ensure only milk that is not contaminated is used. an identification of a treated animal a record showing chemical products approved by the APVMA only have been used for an animal a record of a chemical product or drug treatment, treatment date, dosage and withholding period for milk from a treated animal a record showing compliance with withholding period for milk from a treated animal\n- (a) the holder knows, or ought reasonably know, the milk has a residue level greater than the MRLs stated in the compulsory standard; or\n- (b) the milk has been obtained from an animal that has been treated for a disease or illness if the animal’s treatment does not comply with the Chemical Usage (Agricultural and Veterinary) Control Act 1988 , part 2 .\n- • an identification of a treated animal\n- • a record showing chemical products approved by the APVMA only have been used for an animal\n- • a record of a chemical product or drug treatment, treatment date, dosage and withholding period for milk from a treated animal\n- • a record showing compliance with withholding period for milk from a treated animal","sortOrder":90},{"sectionNumber":"sec.71","sectionType":"section","heading":"Production and storage of milk","content":"### sec.71 Production and storage of milk\n\nAn accreditation holder may obtain milk from an animal and store the milk only in a way and using equipment that prevents the contamination of the milk from foreign matter and hazards that may make the milk unacceptable.\nMaximum penalty—20 penalty units.","sortOrder":91},{"sectionNumber":"sec.72","sectionType":"section","heading":"Temperature control for stored milk","content":"### sec.72 Temperature control for stored milk\n\nAn accreditation holder must store milk at a temperature that restricts the development of microbiological hazards in the milk.\nMaximum penalty—20 penalty units.","sortOrder":92},{"sectionNumber":"sec.73","sectionType":"section","heading":"Health and hygiene requirements","content":"### sec.73 Health and hygiene requirements\n\nAn accreditation holder must ensure all persons milking animals at the dairy maintain a high level of health and hygiene practices to prevent contamination of the milk.\nMaximum penalty—20 penalty units.\nMeasures the holder must take under subsection (1) include—\nproviding adequate health and hygiene facilities at the dairy and ensuring appropriate use of the facilities by the persons milking the animals; and\nestablishing and maintaining appropriate procedures and practices for health and hygiene.\n(sec.73-ssec.1) An accreditation holder must ensure all persons milking animals at the dairy maintain a high level of health and hygiene practices to prevent contamination of the milk. Maximum penalty—20 penalty units.\n(sec.73-ssec.2) Measures the holder must take under subsection (1) include— providing adequate health and hygiene facilities at the dairy and ensuring appropriate use of the facilities by the persons milking the animals; and establishing and maintaining appropriate procedures and practices for health and hygiene.\n- (a) providing adequate health and hygiene facilities at the dairy and ensuring appropriate use of the facilities by the persons milking the animals; and\n- (b) establishing and maintaining appropriate procedures and practices for health and hygiene.","sortOrder":93},{"sectionNumber":"sec.74","sectionType":"section","heading":"Labelling of pet food","content":"### sec.74 Labelling of pet food\n\nAn accreditation holder who labels pet food must comply with subsections (2) to (4) for the labelling of the pet food.\nMaximum penalty—20 penalty units.\nThe label on a package containing the pet food must include the statement ‘Animal Food Only’ in Arial, Times New Roman or similar typeface of at least 6mm in height.\nThe statement must be immediately followed by another statement ‘Not fit for human consumption’ in Arial, Times New Roman or similar typeface of at least 3mm in height.\nThe statements mentioned in subsections (2) and (3) must be—\nin a colour contrasting distinctly with the background colour of the label or packaging; and\nconspicuous to a person looking at the label.\n(sec.74-ssec.1) An accreditation holder who labels pet food must comply with subsections (2) to (4) for the labelling of the pet food. Maximum penalty—20 penalty units.\n(sec.74-ssec.2) The label on a package containing the pet food must include the statement ‘Animal Food Only’ in Arial, Times New Roman or similar typeface of at least 6mm in height.\n(sec.74-ssec.3) The statement must be immediately followed by another statement ‘Not fit for human consumption’ in Arial, Times New Roman or similar typeface of at least 3mm in height.\n(sec.74-ssec.4) The statements mentioned in subsections (2) and (3) must be— in a colour contrasting distinctly with the background colour of the label or packaging; and conspicuous to a person looking at the label.\n- (a) in a colour contrasting distinctly with the background colour of the label or packaging; and\n- (b) conspicuous to a person looking at the label.","sortOrder":94},{"sectionNumber":"sec.75","sectionType":"section","heading":"Design, construction and maintenance of dairy and equipment","content":"### sec.75 Design, construction and maintenance of dairy and equipment\n\nThis section applies to an accreditation holder, other than an accreditation holder to whom part 4 applies.\nFor accreditation holders to whom part 4 applies, see section 83 .\nThe holder must ensure the holder’s dairy and equipment used to obtain and store milk from an animal are designed in a way, and constructed with appropriate materials, to minimise, to the greatest possible extent, the introduction of contaminants to the milk.\nMaximum penalty—20 penalty units.\nThe holder must ensure the holder’s dairy and equipment are kept clean and in good repair.\nMaximum penalty—20 penalty units.\n(sec.75-ssec.1) This section applies to an accreditation holder, other than an accreditation holder to whom part 4 applies. For accreditation holders to whom part 4 applies, see section 83 .\n(sec.75-ssec.2) The holder must ensure the holder’s dairy and equipment used to obtain and store milk from an animal are designed in a way, and constructed with appropriate materials, to minimise, to the greatest possible extent, the introduction of contaminants to the milk. Maximum penalty—20 penalty units.\n(sec.75-ssec.3) The holder must ensure the holder’s dairy and equipment are kept clean and in good repair. Maximum penalty—20 penalty units.","sortOrder":95},{"sectionNumber":"ch.3-pt.3-div.3","sectionType":"division","heading":"Processing dairy produce at depots or factories","content":"## Processing dairy produce at depots or factories","sortOrder":96},{"sectionNumber":"sec.76","sectionType":"section","heading":"Application of div 3","content":"### sec.76 Application of div 3\n\nThis division applies to an accreditation holder who processes dairy produce at a depot or factory.","sortOrder":97},{"sectionNumber":"sec.77","sectionType":"section","heading":"Receiving dairy produce for processing","content":"### sec.77 Receiving dairy produce for processing\n\nThis section applies if an accreditation holder accepts, from a person, dairy produce for processing.\nThe holder must take all practical measures to ensure the produce—\nis, or has been, protected from the risk of contamination; and\ndoes not contain contaminants greater than the MRLs stated in the compulsory standard.\nMaximum penalty—20 penalty units.\nThe holder must keep records of—\nthe name and address of the person who supplied the dairy produce; and\nthe details and results of the testing done to determine the acceptability of the produce; and\nany other document showing the holder has complied with subsection (2) .\n(sec.77-ssec.1) This section applies if an accreditation holder accepts, from a person, dairy produce for processing.\n(sec.77-ssec.2) The holder must take all practical measures to ensure the produce— is, or has been, protected from the risk of contamination; and does not contain contaminants greater than the MRLs stated in the compulsory standard. Maximum penalty—20 penalty units.\n(sec.77-ssec.3) The holder must keep records of— the name and address of the person who supplied the dairy produce; and the details and results of the testing done to determine the acceptability of the produce; and any other document showing the holder has complied with subsection (2) .\n- (a) is, or has been, protected from the risk of contamination; and\n- (b) does not contain contaminants greater than the MRLs stated in the compulsory standard.\n- (a) the name and address of the person who supplied the dairy produce; and\n- (b) the details and results of the testing done to determine the acceptability of the produce; and\n- (c) any other document showing the holder has complied with subsection (2) .","sortOrder":98},{"sectionNumber":"sec.78","sectionType":"section","heading":"General food safety requirement for processing dairy produce at depot or factory","content":"### sec.78 General food safety requirement for processing dairy produce at depot or factory\n\nAn accreditation holder must process dairy produce at the holder’s depot or factory in a way that complies with the compulsory standard.\nMaximum penalty—20 penalty units.\nWithout limiting subsection (1) , the holder must pasteurise milk or process dairy produce using equipment that is appropriate for the pasteurisation or other processing.\n(sec.78-ssec.1) An accreditation holder must process dairy produce at the holder’s depot or factory in a way that complies with the compulsory standard. Maximum penalty—20 penalty units.\n(sec.78-ssec.2) Without limiting subsection (1) , the holder must pasteurise milk or process dairy produce using equipment that is appropriate for the pasteurisation or other processing.","sortOrder":99},{"sectionNumber":"sec.79","sectionType":"section","heading":"Storing dairy produce","content":"### sec.79 Storing dairy produce\n\nIf an accreditation holder stores dairy produce at a place other than a dairy, the holder must ensure the produce is—\nprotected from the risk of contamination; and\nkept under environmental conditions and temperature control to maintain the acceptability of the dairy produce.\nMaximum penalty—20 penalty units.\n- (a) protected from the risk of contamination; and\n- (b) kept under environmental conditions and temperature control to maintain the acceptability of the dairy produce.","sortOrder":100},{"sectionNumber":"sec.80","sectionType":"section","heading":"Minimum standard for dairy produce for human consumption","content":"### sec.80 Minimum standard for dairy produce for human consumption\n\nIf an accreditation holder processes dairy produce for human consumption, the holder must ensure the produce—\ndoes not contain—\nmicrobiological levels greater than the levels stated in the compulsory standard; or\nchemical hazards at levels greater than the MRLs stated in the compulsory standard; and\nhas the composition stated for the dairy produce in the compulsory standard.\nMaximum penalty—20 penalty units.\n- (a) does not contain— (i) microbiological levels greater than the levels stated in the compulsory standard; or (ii) chemical hazards at levels greater than the MRLs stated in the compulsory standard; and\n- (i) microbiological levels greater than the levels stated in the compulsory standard; or\n- (ii) chemical hazards at levels greater than the MRLs stated in the compulsory standard; and\n- (b) has the composition stated for the dairy produce in the compulsory standard.\n- (i) microbiological levels greater than the levels stated in the compulsory standard; or\n- (ii) chemical hazards at levels greater than the MRLs stated in the compulsory standard; and","sortOrder":101},{"sectionNumber":"sec.81","sectionType":"section","heading":"Supplying dairy produce","content":"### sec.81 Supplying dairy produce\n\nAn accreditation holder must not supply dairy produce to a person if the holder knows, or ought reasonably know, the processing or the produce has not complied with the compulsory standard.\nMaximum penalty—20 penalty units.","sortOrder":102},{"sectionNumber":"sec.82","sectionType":"section","heading":"Testing after processing","content":"### sec.82 Testing after processing\n\nAn accreditation holder must use a testing program for dairy produce processed at the holder’s factory to ensure the acceptability of the produce complies with the compulsory standard.\nMaximum penalty—20 penalty units.","sortOrder":103},{"sectionNumber":"ch.3-pt.4","sectionType":"part","heading":"Goat milk","content":"# Goat milk","sortOrder":104},{"sectionNumber":"ch.3-pt.4-div.1","sectionType":"division","heading":"Preliminary","content":"## Preliminary","sortOrder":105},{"sectionNumber":"sec.83","sectionType":"section","heading":"Primary produce for which pt 4 applies","content":"### sec.83 Primary produce for which pt 4 applies\n\nThis part applies to goat milk intended for human consumption if the goat milk—\nis not pasteurised; and\nis not sent to a factory for processing.\n- (a) is not pasteurised; and\n- (b) is not sent to a factory for processing.","sortOrder":106},{"sectionNumber":"sec.84","sectionType":"section","heading":"Aspects of production of goat milk for which pt 4 applies","content":"### sec.84 Aspects of production of goat milk for which pt 4 applies\n\nThis part applies to the following—\nmilking a goat at a dairy;\nstoring goat milk at a dairy;\nrearing a goat at a dairy for milking at the dairy;\ngrowing stock food at a dairy for consumption by a goat to be milked at the dairy;\ntreating with drugs and pesticides a goat to be milked at a dairy;\npackaging and labelling goat milk at a dairy;\nretail sales of goat milk if the milk is sold from the dairy where the goat was milked.\nHowever, this part does not apply to the following—\ngrowing stock food at a place other than a dairy for consumption by a goat to be milked at a dairy;\nsupplying or transporting stock food to a dairy for consumption by a goat to be milked at the dairy;\nrearing a goat to be supplied to a dairy for milking;\nproducing goat milk for human consumption if the milk is sent to a factory for processing;\nretail sales of goat milk if the milk is sold other than from the dairy where the goat was milked.\n(sec.84-ssec.1) This part applies to the following— milking a goat at a dairy; storing goat milk at a dairy; rearing a goat at a dairy for milking at the dairy; growing stock food at a dairy for consumption by a goat to be milked at the dairy; treating with drugs and pesticides a goat to be milked at a dairy; packaging and labelling goat milk at a dairy; retail sales of goat milk if the milk is sold from the dairy where the goat was milked.\n(sec.84-ssec.2) However, this part does not apply to the following— growing stock food at a place other than a dairy for consumption by a goat to be milked at a dairy; supplying or transporting stock food to a dairy for consumption by a goat to be milked at the dairy; rearing a goat to be supplied to a dairy for milking; producing goat milk for human consumption if the milk is sent to a factory for processing; retail sales of goat milk if the milk is sold other than from the dairy where the goat was milked.\n- (a) milking a goat at a dairy;\n- (b) storing goat milk at a dairy;\n- (c) rearing a goat at a dairy for milking at the dairy;\n- (d) growing stock food at a dairy for consumption by a goat to be milked at the dairy;\n- (e) treating with drugs and pesticides a goat to be milked at a dairy;\n- (f) packaging and labelling goat milk at a dairy;\n- (g) retail sales of goat milk if the milk is sold from the dairy where the goat was milked.\n- (a) growing stock food at a place other than a dairy for consumption by a goat to be milked at a dairy;\n- (b) supplying or transporting stock food to a dairy for consumption by a goat to be milked at the dairy;\n- (c) rearing a goat to be supplied to a dairy for milking;\n- (d) producing goat milk for human consumption if the milk is sent to a factory for processing;\n- (e) retail sales of goat milk if the milk is sold other than from the dairy where the goat was milked.","sortOrder":107},{"sectionNumber":"sec.85","sectionType":"section","heading":"Modified application of dairy scheme","content":"### sec.85 Modified application of dairy scheme\n\nAn accreditation holder engaging in the production of primary produce under this part must comply with the dairy scheme, other than section 75 .","sortOrder":108},{"sectionNumber":"ch.3-pt.4-div.2","sectionType":"division","heading":"Food safety requirements","content":"## Food safety requirements","sortOrder":109},{"sectionNumber":"sec.86","sectionType":"section","heading":"General food safety requirement for production of goat milk","content":"### sec.86 General food safety requirement for production of goat milk\n\nAn accreditation holder must produce goat milk according to the compulsory standard.\nMaximum penalty—20 penalty units.","sortOrder":110},{"sectionNumber":"sec.87","sectionType":"section","heading":"Design, construction and maintenance of dairy and equipment","content":"### sec.87 Design, construction and maintenance of dairy and equipment\n\nAn accreditation holder must ensure the dairy and the equipment at the dairy comply with the compulsory standard.\nMaximum penalty—20 penalty units.","sortOrder":111},{"sectionNumber":"sec.88","sectionType":"section","heading":"Supply of goat milk for human consumption","content":"### sec.88 Supply of goat milk for human consumption\n\nAn accreditation holder must not supply goat milk to a person if the holder knows, or ought reasonably know, the holder has not complied with section 86 for the goat milk.\nMaximum penalty—20 penalty units.","sortOrder":112},{"sectionNumber":"sec.89","sectionType":"section","heading":"Standard for testing and frequency of testing","content":"### sec.89 Standard for testing and frequency of testing\n\nAn accreditation holder must comply with the following in the holder’s program or management statement—\nthe testing program for goat milk produced at the dairy to ensure the goat milk complies with the compulsory standard;\nthe frequency of testing for goat milk.\nMaximum penalty—50 penalty units.\n- (a) the testing program for goat milk produced at the dairy to ensure the goat milk complies with the compulsory standard;\n- (b) the frequency of testing for goat milk.","sortOrder":113},{"sectionNumber":"sec.90","sectionType":"section","heading":"Conducting tests","content":"### sec.90 Conducting tests\n\nAn accreditation holder must ensure a test for a substance in goat milk is conducted by a laboratory accredited by NATA to conduct the test.\nMaximum penalty—20 penalty units.\nThe accreditation holder must send the results of the test to Safe Food within 7 days after the laboratory conducting the test notifies the holder of the test results.\nMaximum penalty—20 penalty units.\nIn this section—\nNATA means the National Association of Testing Authorities, Australia.\n(sec.90-ssec.1) An accreditation holder must ensure a test for a substance in goat milk is conducted by a laboratory accredited by NATA to conduct the test. Maximum penalty—20 penalty units.\n(sec.90-ssec.2) The accreditation holder must send the results of the test to Safe Food within 7 days after the laboratory conducting the test notifies the holder of the test results. Maximum penalty—20 penalty units.\n(sec.90-ssec.3) In this section— NATA means the National Association of Testing Authorities, Australia.","sortOrder":114},{"sectionNumber":"sec.91","sectionType":"section","heading":"Safe Food conducts random checks","content":"### sec.91 Safe Food conducts random checks\n\nSafe Food may conduct random checks or take samples of goat milk produced to ensure an accreditation holder is complying with the holder’s program or management statement.","sortOrder":115},{"sectionNumber":"sec.92","sectionType":"section","heading":"Product recall","content":"### sec.92 Product recall\n\nAn accreditation holder must, for goat milk produced, implement and maintain a product recall program that complies with the FSANZ industry recall program.\nMaximum penalty—20 penalty units.\nIn this section—\nFSANZ industry recall program means a guideline issued by Food Standards Australia and New Zealand, established under the Food Standards Australia New Zealand Act 1991 (Cwlth) , about ways of complying with recall procedures.\n(sec.92-ssec.1) An accreditation holder must, for goat milk produced, implement and maintain a product recall program that complies with the FSANZ industry recall program. Maximum penalty—20 penalty units.\n(sec.92-ssec.2) In this section— FSANZ industry recall program means a guideline issued by Food Standards Australia and New Zealand, established under the Food Standards Australia New Zealand Act 1991 (Cwlth) , about ways of complying with recall procedures.","sortOrder":116},{"sectionNumber":"sec.93","sectionType":"section","heading":"Labelling goat milk","content":"### sec.93 Labelling goat milk\n\nAn accreditation holder must comply with subsections (2) to (4) for labelling goat milk.\nMaximum penalty—20 penalty units.\nThe goat milk must be labelled according to the compulsory standard.\nThe label on a package containing goat milk must include the statement ‘Caution—This milk is an unpasteurised product and may contain organisms that could be injurious to health.’.\nThe statement must be—\nin Arial, Times New Roman or similar typeface of at least 3mm in height; and\nin a colour contrasting distinctly with the background colour of the label or packaging; and\nconspicuous to a person looking at the label.\n(sec.93-ssec.1) An accreditation holder must comply with subsections (2) to (4) for labelling goat milk. Maximum penalty—20 penalty units.\n(sec.93-ssec.2) The goat milk must be labelled according to the compulsory standard.\n(sec.93-ssec.3) The label on a package containing goat milk must include the statement ‘Caution—This milk is an unpasteurised product and may contain organisms that could be injurious to health.’.\n(sec.93-ssec.4) The statement must be— in Arial, Times New Roman or similar typeface of at least 3mm in height; and in a colour contrasting distinctly with the background colour of the label or packaging; and conspicuous to a person looking at the label.\n- (a) in Arial, Times New Roman or similar typeface of at least 3mm in height; and\n- (b) in a colour contrasting distinctly with the background colour of the label or packaging; and\n- (c) conspicuous to a person looking at the label.","sortOrder":117},{"sectionNumber":"ch.4-pt.1","sectionType":"part","heading":"Preliminary","content":"# Preliminary","sortOrder":118},{"sectionNumber":"sec.94","sectionType":"section","heading":"Purpose of ch 4","content":"### sec.94 Purpose of ch 4\n\nThis chapter sets out the egg food safety scheme (the egg scheme ).\nThe egg scheme gives effect to particular requirements of the food standards code, standard 4.2.5 Primary production and processing standard for eggs and egg product (Australia only) .\nAt the commencement of this section, the standards were able to be viewed at www.foodstandards.gov.au/code/Pages/default.aspx.\nSee schedules 5 and 6 for other standards applying to food safety requirements under the egg scheme.\n(sec.94-ssec.1) This chapter sets out the egg food safety scheme (the egg scheme ).\n(sec.94-ssec.2) The egg scheme gives effect to particular requirements of the food standards code, standard 4.2.5 Primary production and processing standard for eggs and egg product (Australia only) . At the commencement of this section, the standards were able to be viewed at www.foodstandards.gov.au/code/Pages/default.aspx. See schedules 5 and 6 for other standards applying to food safety requirements under the egg scheme.\n- 1 At the commencement of this section, the standards were able to be viewed at www.foodstandards.gov.au/code/Pages/default.aspx.\n- 2 See schedules 5 and 6 for other standards applying to food safety requirements under the egg scheme.","sortOrder":119},{"sectionNumber":"sec.95","sectionType":"section","heading":"Primary produce for which egg scheme applies","content":"### sec.95 Primary produce for which egg scheme applies\n\nThe egg scheme applies to eggs and egg products intended for human or animal consumption.","sortOrder":120},{"sectionNumber":"sec.96","sectionType":"section","heading":"Aspects of production of egg scheme produce for which egg scheme applies","content":"### sec.96 Aspects of production of egg scheme produce for which egg scheme applies\n\nThe egg scheme applies to the production of egg scheme produce, including, for example, the following—\nrearing a bird at an egg production farm for egg production;\ngrowing stock food at an egg production farm for consumption by a bird to be used for egg production;\nproducing eggs at an egg production farm, including under a preferred supplier arrangement;\nstoring eggs at an egg production farm, egg processing facility or wholesaler’s premises;\ntransporting eggs or egg products—\nfrom an egg producer to an egg processor or wholesaler; or\nfrom an egg processor to a wholesaler; or\nfrom an egg producer, egg processor or wholesaler to a retailer, manufacturer or commercial premises; or\nfrom a wholesaler to an egg processor; or\nwithin an egg production farm, egg processing facility or wholesaler’s premises;\nhandling eggs or egg products at an egg production farm, egg processing facility or wholesaler’s premises;\nwashing and grading eggs, including assessing eggs for cracks;\noff-farm sales of eggs;\nprocessing eggs to produce egg products;\npasteurising egg products.\nHowever, the egg scheme does not apply to the following—\ngrowing or supplying stock food at a place other than an egg production farm for consumption by a bird to be used for egg production;\ntransporting stock food at or from a place other than an egg production farm for consumption by a bird to be used for egg production;\nrearing a bird at a place other than an egg production farm for egg production;\nrearing a bird as a pet or for show;\nretail sales of eggs, other than off-farm sales, for human consumption;\nany other supply of eggs or egg products by a manufacturer or commercial premises.\nIn this section—\nmanufacturer means a person who uses eggs or egg products in manufacturing a product intended for human or animal consumption.\noff-farm sale means the sale of an egg from an egg production farm direct to the public or a retailer.\n(sec.96-ssec.1) The egg scheme applies to the production of egg scheme produce, including, for example, the following— rearing a bird at an egg production farm for egg production; growing stock food at an egg production farm for consumption by a bird to be used for egg production; producing eggs at an egg production farm, including under a preferred supplier arrangement; storing eggs at an egg production farm, egg processing facility or wholesaler’s premises; transporting eggs or egg products— from an egg producer to an egg processor or wholesaler; or from an egg processor to a wholesaler; or from an egg producer, egg processor or wholesaler to a retailer, manufacturer or commercial premises; or from a wholesaler to an egg processor; or within an egg production farm, egg processing facility or wholesaler’s premises; handling eggs or egg products at an egg production farm, egg processing facility or wholesaler’s premises; washing and grading eggs, including assessing eggs for cracks; off-farm sales of eggs; processing eggs to produce egg products; pasteurising egg products.\n(sec.96-ssec.2) However, the egg scheme does not apply to the following— growing or supplying stock food at a place other than an egg production farm for consumption by a bird to be used for egg production; transporting stock food at or from a place other than an egg production farm for consumption by a bird to be used for egg production; rearing a bird at a place other than an egg production farm for egg production; rearing a bird as a pet or for show; retail sales of eggs, other than off-farm sales, for human consumption; any other supply of eggs or egg products by a manufacturer or commercial premises.\n(sec.96-ssec.3) In this section— manufacturer means a person who uses eggs or egg products in manufacturing a product intended for human or animal consumption. off-farm sale means the sale of an egg from an egg production farm direct to the public or a retailer.\n- (a) rearing a bird at an egg production farm for egg production;\n- (b) growing stock food at an egg production farm for consumption by a bird to be used for egg production;\n- (c) producing eggs at an egg production farm, including under a preferred supplier arrangement;\n- (d) storing eggs at an egg production farm, egg processing facility or wholesaler’s premises;\n- (e) transporting eggs or egg products— (i) from an egg producer to an egg processor or wholesaler; or (ii) from an egg processor to a wholesaler; or (iii) from an egg producer, egg processor or wholesaler to a retailer, manufacturer or commercial premises; or (iv) from a wholesaler to an egg processor; or (v) within an egg production farm, egg processing facility or wholesaler’s premises;\n- (i) from an egg producer to an egg processor or wholesaler; or\n- (ii) from an egg processor to a wholesaler; or\n- (iii) from an egg producer, egg processor or wholesaler to a retailer, manufacturer or commercial premises; or\n- (iv) from a wholesaler to an egg processor; or\n- (v) within an egg production farm, egg processing facility or wholesaler’s premises;\n- (f) handling eggs or egg products at an egg production farm, egg processing facility or wholesaler’s premises;\n- (g) washing and grading eggs, including assessing eggs for cracks;\n- (h) off-farm sales of eggs;\n- (i) processing eggs to produce egg products;\n- (j) pasteurising egg products.\n- (i) from an egg producer to an egg processor or wholesaler; or\n- (ii) from an egg processor to a wholesaler; or\n- (iii) from an egg producer, egg processor or wholesaler to a retailer, manufacturer or commercial premises; or\n- (iv) from a wholesaler to an egg processor; or\n- (v) within an egg production farm, egg processing facility or wholesaler’s premises;\n- (a) growing or supplying stock food at a place other than an egg production farm for consumption by a bird to be used for egg production;\n- (b) transporting stock food at or from a place other than an egg production farm for consumption by a bird to be used for egg production;\n- (c) rearing a bird at a place other than an egg production farm for egg production;\n- (d) rearing a bird as a pet or for show;\n- (e) retail sales of eggs, other than off-farm sales, for human consumption;\n- (f) any other supply of eggs or egg products by a manufacturer or commercial premises.","sortOrder":121},{"sectionNumber":"ch.4-pt.2","sectionType":"part","heading":"Programs and management statements","content":"# Programs and management statements","sortOrder":122},{"sectionNumber":"sec.97","sectionType":"section","heading":"Requirement for program or management statement","content":"### sec.97 Requirement for program or management statement\n\nAn applicant for a grant or renewal of an accreditation under the egg scheme must prepare—\na program under the scheme; or\na management statement under the scheme.\n- (a) a program under the scheme; or\n- (b) a management statement under the scheme.","sortOrder":123},{"sectionNumber":"ch.4-pt.3","sectionType":"part","heading":"Food safety requirements","content":"# Food safety requirements","sortOrder":124},{"sectionNumber":"ch.4-pt.3-div.1","sectionType":"division","heading":"Preliminary","content":"## Preliminary","sortOrder":125},{"sectionNumber":"sec.98","sectionType":"section","heading":"Food safety requirements for egg scheme","content":"### sec.98 Food safety requirements for egg scheme\n\nThe food safety requirements under this part are food safety requirements for the egg scheme.\nThose requirements are additional to the food safety requirements under chapter 2 , part 5 .\nHowever, if an activity mentioned in section 96 (1) (a) or (b) is carried out in a location that is physically separate from where another activity mentioned in section 96 is carried out, the requirement stated in section 42 is the only food safety requirement that applies to the activity.\n(sec.98-ssec.1) The food safety requirements under this part are food safety requirements for the egg scheme.\n(sec.98-ssec.2) Those requirements are additional to the food safety requirements under chapter 2 , part 5 .\n(sec.98-ssec.3) However, if an activity mentioned in section 96 (1) (a) or (b) is carried out in a location that is physically separate from where another activity mentioned in section 96 is carried out, the requirement stated in section 42 is the only food safety requirement that applies to the activity.","sortOrder":126},{"sectionNumber":"ch.4-pt.3-div.2","sectionType":"division","heading":"General","content":"## General","sortOrder":127},{"sectionNumber":"sec.99","sectionType":"section","heading":"Information to be contained in program— Act , s 41","content":"### sec.99 Information to be contained in program— Act , s 41\n\nFor section 41 (2) (f) of the Act , this section applies if an accreditation holder is, or an applicant for a grant of an accreditation proposes to be—\nan egg producer; or\nan egg processor.\nThe person’s program or management statement, prepared under the egg scheme, must state the person’s egg production identification.\ns 99 amd 2019 SL No. 127 s 26\n(sec.99-ssec.1) For section 41 (2) (f) of the Act , this section applies if an accreditation holder is, or an applicant for a grant of an accreditation proposes to be— an egg producer; or an egg processor.\n(sec.99-ssec.2) The person’s program or management statement, prepared under the egg scheme, must state the person’s egg production identification.\n- (a) an egg producer; or\n- (b) an egg processor.","sortOrder":128},{"sectionNumber":"sec.100","sectionType":"section","heading":"General food safety requirement for production and supply of eggs and egg products","content":"### sec.100 General food safety requirement for production and supply of eggs and egg products\n\nAn accreditation holder must produce and supply eggs and egg products according to the compulsory standard.\nMaximum penalty—20 penalty units.\nHowever, if an act or omission is an offence under subsection (1) , and is also an offence against another provision of this part, the holder is not liable to be punished for the offence under subsection (1) .\n(sec.100-ssec.1) An accreditation holder must produce and supply eggs and egg products according to the compulsory standard. Maximum penalty—20 penalty units.\n(sec.100-ssec.2) However, if an act or omission is an offence under subsection (1) , and is also an offence against another provision of this part, the holder is not liable to be punished for the offence under subsection (1) .","sortOrder":129},{"sectionNumber":"sec.101","sectionType":"section","heading":"Birds must be free of disease","content":"### sec.101 Birds must be free of disease\n\nAn accreditation holder must not obtain eggs for human or animal consumption from a bird the person knows, or ought reasonably know, is affected by a disease, if the eggs may be unsafe.\nMaximum penalty—50 penalty units.\nSalmonella enteritidis","sortOrder":130},{"sectionNumber":"sec.102","sectionType":"section","heading":"Stock food for consumption by birds","content":"### sec.102 Stock food for consumption by birds\n\nAn accreditation holder must not feed stock food to a bird used for egg production if the holder knows, or ought reasonably know, the food may introduce a risk of contaminating the eggs.\nMaximum penalty—50 penalty units.\nWithout limiting subsection (1) , stock food must not contain microbiological or chemical hazards at levels greater than the MRLs stated in the compulsory standard.\n(sec.102-ssec.1) An accreditation holder must not feed stock food to a bird used for egg production if the holder knows, or ought reasonably know, the food may introduce a risk of contaminating the eggs. Maximum penalty—50 penalty units.\n(sec.102-ssec.2) Without limiting subsection (1) , stock food must not contain microbiological or chemical hazards at levels greater than the MRLs stated in the compulsory standard.","sortOrder":131},{"sectionNumber":"sec.103","sectionType":"section","heading":"Eggs supplied must be free of chemical contaminants","content":"### sec.103 Eggs supplied must be free of chemical contaminants\n\nAn accreditation holder must not supply eggs for human or animal consumption if the holder suspects, or ought reasonably suspect—\nthe eggs have a residue level greater than the MRLs stated in the compulsory standard; or\nthe eggs have been obtained from a bird that has been treated for a disease or illness, if the bird’s treatment does not comply with the Chemical Usage (Agricultural and Veterinary) Control Act 1988 , part 2 .\nMaximum penalty—50 penalty units.\n- (a) the eggs have a residue level greater than the MRLs stated in the compulsory standard; or\n- (b) the eggs have been obtained from a bird that has been treated for a disease or illness, if the bird’s treatment does not comply with the Chemical Usage (Agricultural and Veterinary) Control Act 1988 , part 2 .","sortOrder":132},{"sectionNumber":"sec.104","sectionType":"section","heading":"Identifying eggs and egg products","content":"### sec.104 Identifying eggs and egg products\n\nAn accreditation holder who produces eggs must not supply the eggs unless the holder has marked each egg, and each carton or package containing the eggs, with the holder’s egg production identification in the way stated in the holder’s approved program or management statement.\nMaximum penalty—50 penalty units.\nAn accreditation holder who produces egg products must not supply the products unless the holder has marked each package containing the product with the holder’s egg production identification in the way stated in the holder’s approved program or management statement.\nMaximum penalty—50 penalty units.\n(sec.104-ssec.1) An accreditation holder who produces eggs must not supply the eggs unless the holder has marked each egg, and each carton or package containing the eggs, with the holder’s egg production identification in the way stated in the holder’s approved program or management statement. Maximum penalty—50 penalty units.\n(sec.104-ssec.2) An accreditation holder who produces egg products must not supply the products unless the holder has marked each package containing the product with the holder’s egg production identification in the way stated in the holder’s approved program or management statement. Maximum penalty—50 penalty units.","sortOrder":133},{"sectionNumber":"sec.105","sectionType":"section","heading":"Supplying eggs","content":"### sec.105 Supplying eggs\n\nA person must not supply an egg for sale if the person knows, or ought reasonably know, the shell of the egg—\nis cracked; or\nhas visible faeces, soil or other matter on the shell.\nMaximum penalty—50 penalty units.\nSubsection (1) does not apply if the person supplies the egg to an accreditation holder for processing the egg and pasteurising the egg product.\nAlso, if the person is an accreditation holder, it is a defence for the person to prove the person complied with the person’s approved program or management statement in producing the egg.\nAn accreditation holder who supplies eggs under a preferred supplier arrangement must not supply eggs other than under the arrangement.\nMaximum penalty for subsection (4) —50 penalty units.\n(sec.105-ssec.1) A person must not supply an egg for sale if the person knows, or ought reasonably know, the shell of the egg— is cracked; or has visible faeces, soil or other matter on the shell. Maximum penalty—50 penalty units.\n(sec.105-ssec.2) Subsection (1) does not apply if the person supplies the egg to an accreditation holder for processing the egg and pasteurising the egg product.\n(sec.105-ssec.3) Also, if the person is an accreditation holder, it is a defence for the person to prove the person complied with the person’s approved program or management statement in producing the egg.\n(sec.105-ssec.4) An accreditation holder who supplies eggs under a preferred supplier arrangement must not supply eggs other than under the arrangement. Maximum penalty for subsection (4) —50 penalty units.\n- (a) is cracked; or\n- (b) has visible faeces, soil or other matter on the shell.","sortOrder":134},{"sectionNumber":"sec.106","sectionType":"section","heading":"Supplying egg products","content":"### sec.106 Supplying egg products\n\nA person must not supply an egg product the person knows, or ought reasonably know, has not been pasteurised.\nMaximum penalty—50 penalty units.\nSubsection (1) does not apply if the person supplies the egg product to an accreditation holder for pasteurising the egg product.\n(sec.106-ssec.1) A person must not supply an egg product the person knows, or ought reasonably know, has not been pasteurised. Maximum penalty—50 penalty units.\n(sec.106-ssec.2) Subsection (1) does not apply if the person supplies the egg product to an accreditation holder for pasteurising the egg product.","sortOrder":135},{"sectionNumber":"sec.107","sectionType":"section","heading":"Pasteurising egg products","content":"### sec.107 Pasteurising egg products\n\nA person who produces egg products must pasteurise the egg products according to the compulsory standard.\nMaximum penalty—50 penalty units.\nSubsection (1) does not apply if the person supplies the egg products to an accreditation holder for pasteurising the egg products.\n(sec.107-ssec.1) A person who produces egg products must pasteurise the egg products according to the compulsory standard. Maximum penalty—50 penalty units.\n(sec.107-ssec.2) Subsection (1) does not apply if the person supplies the egg products to an accreditation holder for pasteurising the egg products.","sortOrder":136},{"sectionNumber":"ch.4-pt.3-div.3","sectionType":"division","heading":"Records","content":"## Records","sortOrder":137},{"sectionNumber":"sec.108","sectionType":"section","heading":"Tracing birds used in production","content":"### sec.108 Tracing birds used in production\n\nAn accreditation holder who produces eggs must keep records to trace each bird used in the production to ensure only birds not affected by disease are used.\na seller’s declaration if the bird is brought from another place\nan identification of a treated bird\na record of a veterinary chemical product and drug treatment, treatment date, dosage and withholding period for a bird\na record showing compliance with withholding period for a bird\nThe holder must keep records to trace each bird used in the production to ensure only eggs that are not contaminated are used.\nan identification of a treated bird\na record showing chemical products approved by the APVMA only have been used for the bird\na record of a chemical product and drug treatment, treatment date, dosage and withholding period for eggs from the bird\na record showing compliance with withholding period for eggs from the bird\nThe holder must keep records for any supply or receipt of—\nan egg, the shell of which is cracked or has visible faeces, soil or other matter on the shell; or\nan unpasteurised egg product.\n(sec.108-ssec.1) An accreditation holder who produces eggs must keep records to trace each bird used in the production to ensure only birds not affected by disease are used. a seller’s declaration if the bird is brought from another place an identification of a treated bird a record of a veterinary chemical product and drug treatment, treatment date, dosage and withholding period for a bird a record showing compliance with withholding period for a bird\n(sec.108-ssec.2) The holder must keep records to trace each bird used in the production to ensure only eggs that are not contaminated are used. an identification of a treated bird a record showing chemical products approved by the APVMA only have been used for the bird a record of a chemical product and drug treatment, treatment date, dosage and withholding period for eggs from the bird a record showing compliance with withholding period for eggs from the bird\n(sec.108-ssec.3) The holder must keep records for any supply or receipt of— an egg, the shell of which is cracked or has visible faeces, soil or other matter on the shell; or an unpasteurised egg product.\n- • a seller’s declaration if the bird is brought from another place\n- • an identification of a treated bird\n- • a record of a veterinary chemical product and drug treatment, treatment date, dosage and withholding period for a bird\n- • a record showing compliance with withholding period for a bird\n- • an identification of a treated bird\n- • a record showing chemical products approved by the APVMA only have been used for the bird\n- • a record of a chemical product and drug treatment, treatment date, dosage and withholding period for eggs from the bird\n- • a record showing compliance with withholding period for eggs from the bird\n- (a) an egg, the shell of which is cracked or has visible faeces, soil or other matter on the shell; or\n- (b) an unpasteurised egg product.","sortOrder":138},{"sectionNumber":"sec.109","sectionType":"section","heading":"Tracing stock food","content":"### sec.109 Tracing stock food\n\nAn accreditation holder who produces eggs must keep records to trace stock food purchased for birds used in the production to ensure only appropriate stock food is used.\na seller’s declaration if stock food is brought from another place\na paddock identification or storage facility of treated stock food\na record of a chemical product or drug treatment, treatment date, application rate and withholding period for stock food\na record showing compliance with withholding period for stock food treated\n- • a seller’s declaration if stock food is brought from another place\n- • a paddock identification or storage facility of treated stock food\n- • a record of a chemical product or drug treatment, treatment date, application rate and withholding period for stock food\n- • a record showing compliance with withholding period for stock food treated","sortOrder":139},{"sectionNumber":"ch.5-pt.1","sectionType":"part","heading":"Preliminary","content":"# Preliminary","sortOrder":140},{"sectionNumber":"sec.110","sectionType":"section","heading":"Purpose of ch 5","content":"### sec.110 Purpose of ch 5\n\nThis chapter sets out the horticulture food safety scheme (the horticulture scheme ).\nThe horticulture scheme gives effect to the requirements of the food standards code, standard 4.2.6 Production and processing standard for seed sprouts (Australia only) .\nAt the commencement of this section, the standard was able to be viewed at www.foodstandards.gov.au/code/Pages/default.aspx.\n(sec.110-ssec.1) This chapter sets out the horticulture food safety scheme (the horticulture scheme ).\n(sec.110-ssec.2) The horticulture scheme gives effect to the requirements of the food standards code, standard 4.2.6 Production and processing standard for seed sprouts (Australia only) . At the commencement of this section, the standard was able to be viewed at www.foodstandards.gov.au/code/Pages/default.aspx.","sortOrder":141},{"sectionNumber":"sec.111","sectionType":"section","heading":"Primary produce for which horticulture scheme applies","content":"### sec.111 Primary produce for which horticulture scheme applies\n\nThe horticulture scheme applies to horticulture produce intended for human consumption.","sortOrder":142},{"sectionNumber":"sec.112","sectionType":"section","heading":"Aspects of production of horticulture produce for which horticulture scheme applies","content":"### sec.112 Aspects of production of horticulture produce for which horticulture scheme applies\n\nThe horticulture scheme applies to the production of horticulture scheme produce, including, for example, the following—\ndecontamination of seed or seed sprouts;\nsoaking of seed;\ngermination or growth of seed;\nharvest of seed sprouts;\nwashing, drying or packing of seed sprouts.\nHowever, the horticulture scheme does not apply to retail sales of horticulture produce.\n(sec.112-ssec.1) The horticulture scheme applies to the production of horticulture scheme produce, including, for example, the following— decontamination of seed or seed sprouts; soaking of seed; germination or growth of seed; harvest of seed sprouts; washing, drying or packing of seed sprouts.\n(sec.112-ssec.2) However, the horticulture scheme does not apply to retail sales of horticulture produce.\n- (a) decontamination of seed or seed sprouts;\n- (b) soaking of seed;\n- (c) germination or growth of seed;\n- (d) harvest of seed sprouts;\n- (e) washing, drying or packing of seed sprouts.","sortOrder":143},{"sectionNumber":"ch.5-pt.2","sectionType":"part","heading":"Programs and management statements","content":"# Programs and management statements","sortOrder":144},{"sectionNumber":"sec.113","sectionType":"section","heading":"Requirement for program or management statement","content":"### sec.113 Requirement for program or management statement\n\nAn applicant for a grant or renewal of an accreditation under the horticulture scheme must prepare—\na program under the scheme; or\na management statement under the scheme.\n- (a) a program under the scheme; or\n- (b) a management statement under the scheme.","sortOrder":145},{"sectionNumber":"ch.5-pt.3","sectionType":"part","heading":"Food safety requirements","content":"# Food safety requirements","sortOrder":146},{"sectionNumber":"ch.5-pt.3-div.1","sectionType":"division","heading":"Preliminary","content":"## Preliminary","sortOrder":147},{"sectionNumber":"sec.114","sectionType":"section","heading":"Food safety requirements for horticulture scheme","content":"### sec.114 Food safety requirements for horticulture scheme\n\nThe food safety requirement under this part is a food safety requirement for the horticulture scheme.\nThe food safety requirements under chapter 2 , part 5 apply in addition to the food safety requirements under this part.\nHowever, a food safety requirement under this part applies instead of a food safety requirement under chapter 2 , part 5 to the extent of any inconsistency.\n(sec.114-ssec.1) The food safety requirement under this part is a food safety requirement for the horticulture scheme.\n(sec.114-ssec.2) The food safety requirements under chapter 2 , part 5 apply in addition to the food safety requirements under this part.\n(sec.114-ssec.3) However, a food safety requirement under this part applies instead of a food safety requirement under chapter 2 , part 5 to the extent of any inconsistency.","sortOrder":148},{"sectionNumber":"ch.5-pt.3-div.2","sectionType":"division","heading":"Production and supply of seed and seed sprouts","content":"## Production and supply of seed and seed sprouts","sortOrder":149},{"sectionNumber":"sec.115","sectionType":"section","heading":"General food safety requirement for production and supply of seed and seed sprouts","content":"### sec.115 General food safety requirement for production and supply of seed and seed sprouts\n\nAn accreditation holder must produce and supply seed and seed sprouts according to the compulsory standard.\nMaximum penalty—50 penalty units.","sortOrder":150},{"sectionNumber":"ch.6-pt.1","sectionType":"part","heading":"Preliminary","content":"# Preliminary","sortOrder":151},{"sectionNumber":"sec.116","sectionType":"section","heading":"Purpose of ch 6","content":"### sec.116 Purpose of ch 6\n\nThis chapter sets out the meat food safety scheme (the meat scheme ).\nThe meat scheme gives effect to particular requirements of the food standards code, standards 4.2.2 Primary production and processing standard for poultry meat (Australia only) and 4.2.3 Production and processing standard for meat (Australia only) .\nAt the commencement of this section, the standards were able to be viewed at www.foodstandards.gov.au/code/Pages/default.aspx.\nSee schedules 9 and 10 for other standards applying to food safety requirements under the meat scheme.\n(sec.116-ssec.1) This chapter sets out the meat food safety scheme (the meat scheme ).\n(sec.116-ssec.2) The meat scheme gives effect to particular requirements of the food standards code, standards 4.2.2 Primary production and processing standard for poultry meat (Australia only) and 4.2.3 Production and processing standard for meat (Australia only) . At the commencement of this section, the standards were able to be viewed at www.foodstandards.gov.au/code/Pages/default.aspx. See schedules 9 and 10 for other standards applying to food safety requirements under the meat scheme.\n- 1 At the commencement of this section, the standards were able to be viewed at www.foodstandards.gov.au/code/Pages/default.aspx.\n- 2 See schedules 9 and 10 for other standards applying to food safety requirements under the meat scheme.","sortOrder":152},{"sectionNumber":"sec.117","sectionType":"section","heading":"Primary produce for which meat scheme applies","content":"### sec.117 Primary produce for which meat scheme applies\n\nThe meat scheme applies to—\nmeat intended for human consumption; and\nready-to-eat meat intended for human consumption; and\npet meat, pet meat products and rendered products intended for animal consumption; and\npoultry intended for human consumption.\n- (a) meat intended for human consumption; and\n- (b) ready-to-eat meat intended for human consumption; and\n- (c) pet meat, pet meat products and rendered products intended for animal consumption; and\n- (d) poultry intended for human consumption.","sortOrder":153},{"sectionNumber":"sec.118","sectionType":"section","heading":"Aspects of production of meat scheme produce for which meat scheme applies","content":"### sec.118 Aspects of production of meat scheme produce for which meat scheme applies\n\nThe meat scheme applies to the production of meat scheme produce, including, for example, the following—\nhandling of an animal at a place where the animal is killed for meat;\nrearing of poultry intended for human consumption;\nlive transporting of poultry intended for human consumption;\nother handling of poultry intended for human consumption;\nprocessing meat or ready-to-eat meat intended for human consumption;\nprocessing pet meat, a pet meat product or a rendered product;\nhandling, packaging or storing meat or a meat product;\ntransporting meat obtained from an animal, at any stage in the production of the meat from when the animal is killed to when the meat arrives at relevant premises—\nwhether or not the meat is transported directly to the relevant premises; and\nregardless of the number of stages of production of the meat, the number of journeys before the meat arrives at the relevant premises, the number of premises to which the meat is transported for production and the time taken to transport the meat to the relevant premises;\nretail sales of meat or a meat product from—\nmeat retail premises; or\na meat retail vehicle;\nretail sales of prepackaged meat or a prepackaged meat product if the package is sold opened.\nHowever, the meat scheme does not apply to the following—\nrearing an animal, other than poultry, to be killed for meat;\ngrowing, mixing, storing or transporting stock food for consumption by an animal to be killed for meat;\nhandling or transporting an animal, other than poultry, at any stage before the animal arrives at an abattoir where the animal is killed;\ntransporting meat from the initial retail premises to other premises where the meat is sold;\ntransporting meat from a butcher shop to a commercial premises\nhandling or transporting ready-to-eat meat or a rendered product after the meat or product leave the premises where the meat or product is processed;\nretail sales of prepackaged meat or a prepackaged meat product if the package is sold unopened.\nIn this section—\ninitial retail premises , for meat, means a meat retail premises, or a commercial premises, that is the first point of retail sale of the meat.\nrelevant premises , for meat, means—\nif the meat is to be processed to produce ready-to-eat meat, a pet meat product or a rendered product—premises where the meat is processed; or\notherwise—the initial retail premises.\n(sec.118-ssec.1) The meat scheme applies to the production of meat scheme produce, including, for example, the following— handling of an animal at a place where the animal is killed for meat; rearing of poultry intended for human consumption; live transporting of poultry intended for human consumption; other handling of poultry intended for human consumption; processing meat or ready-to-eat meat intended for human consumption; processing pet meat, a pet meat product or a rendered product; handling, packaging or storing meat or a meat product; transporting meat obtained from an animal, at any stage in the production of the meat from when the animal is killed to when the meat arrives at relevant premises— whether or not the meat is transported directly to the relevant premises; and regardless of the number of stages of production of the meat, the number of journeys before the meat arrives at the relevant premises, the number of premises to which the meat is transported for production and the time taken to transport the meat to the relevant premises; retail sales of meat or a meat product from— meat retail premises; or a meat retail vehicle; retail sales of prepackaged meat or a prepackaged meat product if the package is sold opened.\n(sec.118-ssec.2) However, the meat scheme does not apply to the following— rearing an animal, other than poultry, to be killed for meat; growing, mixing, storing or transporting stock food for consumption by an animal to be killed for meat; handling or transporting an animal, other than poultry, at any stage before the animal arrives at an abattoir where the animal is killed; transporting meat from the initial retail premises to other premises where the meat is sold; transporting meat from a butcher shop to a commercial premises handling or transporting ready-to-eat meat or a rendered product after the meat or product leave the premises where the meat or product is processed; retail sales of prepackaged meat or a prepackaged meat product if the package is sold unopened.\n(sec.118-ssec.3) In this section— initial retail premises , for meat, means a meat retail premises, or a commercial premises, that is the first point of retail sale of the meat. relevant premises , for meat, means— if the meat is to be processed to produce ready-to-eat meat, a pet meat product or a rendered product—premises where the meat is processed; or otherwise—the initial retail premises.\n- (a) handling of an animal at a place where the animal is killed for meat;\n- (b) rearing of poultry intended for human consumption;\n- (c) live transporting of poultry intended for human consumption;\n- (d) other handling of poultry intended for human consumption;\n- (e) processing meat or ready-to-eat meat intended for human consumption;\n- (f) processing pet meat, a pet meat product or a rendered product;\n- (g) handling, packaging or storing meat or a meat product;\n- (h) transporting meat obtained from an animal, at any stage in the production of the meat from when the animal is killed to when the meat arrives at relevant premises— (i) whether or not the meat is transported directly to the relevant premises; and (ii) regardless of the number of stages of production of the meat, the number of journeys before the meat arrives at the relevant premises, the number of premises to which the meat is transported for production and the time taken to transport the meat to the relevant premises;\n- (i) whether or not the meat is transported directly to the relevant premises; and\n- (ii) regardless of the number of stages of production of the meat, the number of journeys before the meat arrives at the relevant premises, the number of premises to which the meat is transported for production and the time taken to transport the meat to the relevant premises;\n- (i) retail sales of meat or a meat product from— (i) meat retail premises; or (ii) a meat retail vehicle;\n- (i) meat retail premises; or\n- (ii) a meat retail vehicle;\n- (j) retail sales of prepackaged meat or a prepackaged meat product if the package is sold opened.\n- (i) whether or not the meat is transported directly to the relevant premises; and\n- (ii) regardless of the number of stages of production of the meat, the number of journeys before the meat arrives at the relevant premises, the number of premises to which the meat is transported for production and the time taken to transport the meat to the relevant premises;\n- (i) meat retail premises; or\n- (ii) a meat retail vehicle;\n- (a) rearing an animal, other than poultry, to be killed for meat;\n- (b) growing, mixing, storing or transporting stock food for consumption by an animal to be killed for meat;\n- (c) handling or transporting an animal, other than poultry, at any stage before the animal arrives at an abattoir where the animal is killed;\n- (d) transporting meat from the initial retail premises to other premises where the meat is sold; Example— transporting meat from a butcher shop to a commercial premises\n- (e) handling or transporting ready-to-eat meat or a rendered product after the meat or product leave the premises where the meat or product is processed;\n- (f) retail sales of prepackaged meat or a prepackaged meat product if the package is sold unopened.\n- (a) if the meat is to be processed to produce ready-to-eat meat, a pet meat product or a rendered product—premises where the meat is processed; or\n- (b) otherwise—the initial retail premises.","sortOrder":154},{"sectionNumber":"ch.6-pt.2","sectionType":"part","heading":"Programs and management statements","content":"# Programs and management statements","sortOrder":155},{"sectionNumber":"sec.119","sectionType":"section","heading":"Requirement for program or management statement","content":"### sec.119 Requirement for program or management statement\n\nAn applicant for a grant or renewal of an accreditation under the meat scheme must prepare—\na program under the scheme; or\na management statement under the scheme.\n- (a) a program under the scheme; or\n- (b) a management statement under the scheme.","sortOrder":156},{"sectionNumber":"sec.120","sectionType":"section","heading":"When person from another State taken to hold accreditation","content":"### sec.120 When person from another State taken to hold accreditation\n\nIf a person is not accredited in the State to kill wild animals, but is licensed to kill wild animals, the person is taken to be the holder of an accreditation to kill animals in the wild for meat.\nIf a person is not accredited in the State to transport meat or a meat product, but is licensed to transport meat or a meat product from or to the State, the person is taken to be the holder of an accreditation to transport meat or a meat product.\nIf a licence mentioned in subsection (1) or (2) is subject to a restriction or condition, the accreditation the person is taken to hold is also taken to be subject to a restriction or condition in the same terms, so far as practicable, as the restriction or condition.\nIn this section—\nlicensed means licensed, accredited or otherwise authorised under the law of another State.\n(sec.120-ssec.1) If a person is not accredited in the State to kill wild animals, but is licensed to kill wild animals, the person is taken to be the holder of an accreditation to kill animals in the wild for meat.\n(sec.120-ssec.2) If a person is not accredited in the State to transport meat or a meat product, but is licensed to transport meat or a meat product from or to the State, the person is taken to be the holder of an accreditation to transport meat or a meat product.\n(sec.120-ssec.3) If a licence mentioned in subsection (1) or (2) is subject to a restriction or condition, the accreditation the person is taken to hold is also taken to be subject to a restriction or condition in the same terms, so far as practicable, as the restriction or condition.\n(sec.120-ssec.4) In this section— licensed means licensed, accredited or otherwise authorised under the law of another State.","sortOrder":157},{"sectionNumber":"ch.6-pt.3","sectionType":"part","heading":"Food safety requirements","content":"# Food safety requirements","sortOrder":158},{"sectionNumber":"ch.6-pt.3-div.1","sectionType":"division","heading":"Preliminary","content":"## Preliminary","sortOrder":159},{"sectionNumber":"sec.121","sectionType":"section","heading":"Food safety requirements for meat scheme","content":"### sec.121 Food safety requirements for meat scheme\n\nThe food safety requirements under this part are food safety requirements for the meat scheme.\nSee section 168 for additional food safety requirements for the production and processing of poultry\nThose requirements are additional to the food safety requirements under chapter 2 , part 5 .\nHowever, a food safety requirement under this part applies instead of a food safety requirement under chapter 2 , part 5 to the extent of any inconsistency.\n(sec.121-ssec.1) The food safety requirements under this part are food safety requirements for the meat scheme. See section 168 for additional food safety requirements for the production and processing of poultry\n(sec.121-ssec.2) Those requirements are additional to the food safety requirements under chapter 2 , part 5 .\n(sec.121-ssec.3) However, a food safety requirement under this part applies instead of a food safety requirement under chapter 2 , part 5 to the extent of any inconsistency.","sortOrder":160},{"sectionNumber":"ch.6-pt.3-div.2","sectionType":"division","heading":"Rearing, capturing and killing animals for meat","content":"## Rearing, capturing and killing animals for meat","sortOrder":161},{"sectionNumber":"sec.122","sectionType":"section","heading":"Animal to be killed must come from place free of chemical contaminants","content":"### sec.122 Animal to be killed must come from place free of chemical contaminants\n\nThis section applies to an accreditation holder who kills for meat—\nan animal reared to be killed for meat; or\na wild animal.\nThe holder must not kill the animal if the holder knows, or ought reasonably know, the animal has been reared at, or comes from, a place where chemical contaminants at the place could make the meat, or meat products processed from the meat, unacceptable.\nMaximum penalty—20 penalty units.\n(sec.122-ssec.1) This section applies to an accreditation holder who kills for meat— an animal reared to be killed for meat; or a wild animal.\n(sec.122-ssec.2) The holder must not kill the animal if the holder knows, or ought reasonably know, the animal has been reared at, or comes from, a place where chemical contaminants at the place could make the meat, or meat products processed from the meat, unacceptable. Maximum penalty—20 penalty units.\n- (a) an animal reared to be killed for meat; or\n- (b) a wild animal.","sortOrder":162},{"sectionNumber":"sec.123","sectionType":"section","heading":"System for rearing animals at place of production","content":"### sec.123 System for rearing animals at place of production\n\nThis section applies to an accreditation holder who kills an animal that comes from a place of production.\nThe holder must, before killing the animal, ensure another person in charge of the place of production implements and maintains a system for rearing the animal to produce meat from the animal that is acceptable.\nMaximum penalty—20 penalty units.\n(sec.123-ssec.1) This section applies to an accreditation holder who kills an animal that comes from a place of production.\n(sec.123-ssec.2) The holder must, before killing the animal, ensure another person in charge of the place of production implements and maintains a system for rearing the animal to produce meat from the animal that is acceptable. Maximum penalty—20 penalty units.","sortOrder":163},{"sectionNumber":"sec.124","sectionType":"section","heading":"System for identifying place of capture of wild animals","content":"### sec.124 System for identifying place of capture of wild animals\n\nAn accreditation holder who kills wild animals for meat must implement and maintain a system that can identify the place where an animal is captured before the animal is killed.\nMaximum penalty—20 penalty units.","sortOrder":164},{"sectionNumber":"sec.125","sectionType":"section","heading":"Identifying source of animal","content":"### sec.125 Identifying source of animal\n\nAn accreditation holder who kills an animal for meat must keep records complying with this section.\nMaximum penalty—20 penalty units.\nThe records must identify—\nfor an animal reared to be killed for meat—the place of production; or\nfor a wild animal—\nthe place where the animal is caught; and\nif the animal is killed in the wild—the place where the animal is killed.\n(sec.125-ssec.1) An accreditation holder who kills an animal for meat must keep records complying with this section. Maximum penalty—20 penalty units.\n(sec.125-ssec.2) The records must identify— for an animal reared to be killed for meat—the place of production; or for a wild animal— the place where the animal is caught; and if the animal is killed in the wild—the place where the animal is killed.\n- (a) for an animal reared to be killed for meat—the place of production; or\n- (b) for a wild animal— (i) the place where the animal is caught; and (ii) if the animal is killed in the wild—the place where the animal is killed.\n- (i) the place where the animal is caught; and\n- (ii) if the animal is killed in the wild—the place where the animal is killed.\n- (i) the place where the animal is caught; and\n- (ii) if the animal is killed in the wild—the place where the animal is killed.","sortOrder":165},{"sectionNumber":"sec.126","sectionType":"section","heading":"Animal appropriate for producing meat","content":"### sec.126 Animal appropriate for producing meat\n\nAn accreditation holder who kills an animal for meat must ensure that the animal is appropriate for producing meat that is acceptable, before killing the animal.\nMaximum penalty—20 penalty units.","sortOrder":166},{"sectionNumber":"sec.127","sectionType":"section","heading":"Adequate lighting at place where wild animal killed","content":"### sec.127 Adequate lighting at place where wild animal killed\n\nAn accreditation holder who kills wild animals for meat must ensure there is adequate natural or artificial lighting—\nat the place where the animal is killed; and\nwhere the animal is field dressed.\nMaximum penalty—20 penalty units.\n- (a) at the place where the animal is killed; and\n- (b) where the animal is field dressed.","sortOrder":167},{"sectionNumber":"ch.6-pt.3-div.3","sectionType":"division","heading":"Carcasses","content":"## Carcasses","sortOrder":168},{"sectionNumber":"sec.128","sectionType":"section","heading":"Before post mortem disposition","content":"### sec.128 Before post mortem disposition\n\nAn accreditation holder who kills an animal for meat must kill the animal in a way that ensures an accurate post mortem disposition can be applied to the animal’s carcass.\nMaximum penalty—20 penalty units.\nAn accreditation holder who dresses an animal must dress the animal in a way that ensures an accurate post mortem disposition can be applied to the animal’s carcass.\nMaximum penalty—20 penalty units.\n(sec.128-ssec.1) An accreditation holder who kills an animal for meat must kill the animal in a way that ensures an accurate post mortem disposition can be applied to the animal’s carcass. Maximum penalty—20 penalty units.\n(sec.128-ssec.2) An accreditation holder who dresses an animal must dress the animal in a way that ensures an accurate post mortem disposition can be applied to the animal’s carcass. Maximum penalty—20 penalty units.","sortOrder":169},{"sectionNumber":"sec.129","sectionType":"section","heading":"Handling and dressing animal","content":"### sec.129 Handling and dressing animal\n\nAn accreditation holder who handles or dresses an animal must handle or dress the animal in a way that—\nreduces the risk of contamination of the animal’s carcass; and\nensures the carcass is appropriate for producing meat that is acceptable.\nMaximum penalty—20 penalty units.\n- (a) reduces the risk of contamination of the animal’s carcass; and\n- (b) ensures the carcass is appropriate for producing meat that is acceptable.","sortOrder":170},{"sectionNumber":"sec.130","sectionType":"section","heading":"Meat from carcass","content":"### sec.130 Meat from carcass\n\nAn accreditation holder who handles a carcass must ensure the carcass is not affected by any disease or abnormality that could affect the acceptability of the meat from the carcass.\nMaximum penalty—20 penalty units.","sortOrder":171},{"sectionNumber":"sec.131","sectionType":"section","heading":"Receiving field dressed animal and carcass","content":"### sec.131 Receiving field dressed animal and carcass\n\nA person, other than an authorised officer, may receive a carcass or animal that has been field dressed only from an accreditation holder.\nMaximum penalty—20 penalty units.","sortOrder":172},{"sectionNumber":"sec.132","sectionType":"section","heading":"Performing post mortem disposition","content":"### sec.132 Performing post mortem disposition\n\nAn accreditation holder who kills an animal at premises must ensure a post mortem disposition is applied to the animal’s carcass before the carcass is removed from the area of the premises where the carcass is dressed.\nMaximum penalty—20 penalty units.\nAn accreditation holder who kills a wild animal for meat, and field dresses the animal in or on a vehicle, must ensure a post mortem disposition is applied to the animal’s carcass before the carcass is removed from the area in or on the vehicle where the carcass is field dressed.\nMaximum penalty—20 penalty units.\n(sec.132-ssec.1) An accreditation holder who kills an animal at premises must ensure a post mortem disposition is applied to the animal’s carcass before the carcass is removed from the area of the premises where the carcass is dressed. Maximum penalty—20 penalty units.\n(sec.132-ssec.2) An accreditation holder who kills a wild animal for meat, and field dresses the animal in or on a vehicle, must ensure a post mortem disposition is applied to the animal’s carcass before the carcass is removed from the area in or on the vehicle where the carcass is field dressed. Maximum penalty—20 penalty units.","sortOrder":173},{"sectionNumber":"sec.133","sectionType":"section","heading":"Meat for animal consumption","content":"### sec.133 Meat for animal consumption\n\nThis section applies to an accreditation holder who, when applying a post mortem disposition to a carcass, categorises meat from the carcass as meat for animal consumption.\nThe holder must ensure the following meat only is included in the meat for animal consumption—\npet meat;\npet meat that has been treated to destroy Clostridium botulinum spores;\nbiological matter that can be rendered to produce a rendered product.\nMaximum penalty—20 penalty units.\nThe holder must ensure pet meat that has not been treated to destroy Clostridium botulinum spores and biological matter that has not been rendered are kept separate from other pet meat.\nMaximum penalty—20 penalty units.\n(sec.133-ssec.1) This section applies to an accreditation holder who, when applying a post mortem disposition to a carcass, categorises meat from the carcass as meat for animal consumption.\n(sec.133-ssec.2) The holder must ensure the following meat only is included in the meat for animal consumption— pet meat; pet meat that has been treated to destroy Clostridium botulinum spores; biological matter that can be rendered to produce a rendered product. Maximum penalty—20 penalty units.\n(sec.133-ssec.3) The holder must ensure pet meat that has not been treated to destroy Clostridium botulinum spores and biological matter that has not been rendered are kept separate from other pet meat. Maximum penalty—20 penalty units.\n- (a) pet meat;\n- (b) pet meat that has been treated to destroy Clostridium botulinum spores;\n- (c) biological matter that can be rendered to produce a rendered product.","sortOrder":174},{"sectionNumber":"sec.134","sectionType":"section","heading":"Chilling carcass of animal killed at abattoir","content":"### sec.134 Chilling carcass of animal killed at abattoir\n\nThis section applies to an accreditation holder who dresses an animal if the animal is killed at an abattoir.\nAfter dressing the animal, the holder must—\nchill the animal’s carcass to a temperature, and within a period, that ensures the acceptability of meat from the carcass is not affected; and\nkeep the carcass at the temperature.\nMaximum penalty—20 penalty units.\n(sec.134-ssec.1) This section applies to an accreditation holder who dresses an animal if the animal is killed at an abattoir.\n(sec.134-ssec.2) After dressing the animal, the holder must— chill the animal’s carcass to a temperature, and within a period, that ensures the acceptability of meat from the carcass is not affected; and keep the carcass at the temperature. Maximum penalty—20 penalty units.\n- (a) chill the animal’s carcass to a temperature, and within a period, that ensures the acceptability of meat from the carcass is not affected; and\n- (b) keep the carcass at the temperature.","sortOrder":175},{"sectionNumber":"sec.135","sectionType":"section","heading":"Chilling animal killed in the wild","content":"### sec.135 Chilling animal killed in the wild\n\nAn accreditation holder who field dresses an animal killed in the wild must—\nchill the animal to a temperature, and within a period, that ensures the acceptability of meat from the animal is not affected; and\nkeep the animal at the temperature.\nMaximum penalty—20 penalty units.\nIf an accreditation holder who field dresses an animal killed in the wild gives the animal to another accreditation holder to chill the animal, the other accreditation holder must—\nchill the animal to a temperature, and within a period, that ensures the acceptability of meat from the animal is not affected; and\nkeep the animal at the temperature.\nMaximum penalty—20 penalty units.\n(sec.135-ssec.1) An accreditation holder who field dresses an animal killed in the wild must— chill the animal to a temperature, and within a period, that ensures the acceptability of meat from the animal is not affected; and keep the animal at the temperature. Maximum penalty—20 penalty units.\n(sec.135-ssec.2) If an accreditation holder who field dresses an animal killed in the wild gives the animal to another accreditation holder to chill the animal, the other accreditation holder must— chill the animal to a temperature, and within a period, that ensures the acceptability of meat from the animal is not affected; and keep the animal at the temperature. Maximum penalty—20 penalty units.\n- (a) chill the animal to a temperature, and within a period, that ensures the acceptability of meat from the animal is not affected; and\n- (b) keep the animal at the temperature.\n- (a) chill the animal to a temperature, and within a period, that ensures the acceptability of meat from the animal is not affected; and\n- (b) keep the animal at the temperature.","sortOrder":176},{"sectionNumber":"sec.136","sectionType":"section","heading":"Receiving animal killed in the wild","content":"### sec.136 Receiving animal killed in the wild\n\nThis section applies to an accreditation holder who receives an animal that has been field dressed if the animal is killed in the wild.\nAfter receiving the animal, the holder must—\nchill the animal to a temperature, and within a period, that ensures the acceptability of meat from the animal is not affected; and\nkeep the animal at the temperature.\nMaximum penalty—20 penalty units.\n(sec.136-ssec.1) This section applies to an accreditation holder who receives an animal that has been field dressed if the animal is killed in the wild.\n(sec.136-ssec.2) After receiving the animal, the holder must— chill the animal to a temperature, and within a period, that ensures the acceptability of meat from the animal is not affected; and keep the animal at the temperature. Maximum penalty—20 penalty units.\n- (a) chill the animal to a temperature, and within a period, that ensures the acceptability of meat from the animal is not affected; and\n- (b) keep the animal at the temperature.","sortOrder":177},{"sectionNumber":"sec.137","sectionType":"section","heading":"Staining meat for animal consumption","content":"### sec.137 Staining meat for animal consumption\n\nThis section applies to an accreditation holder who processes an animal’s carcass.\nAs soon as possible after receiving the animal, the holder must stain the meat from the animal’s carcass that is for animal consumption.\nMaximum penalty—20 penalty units.\nThe meat must be stained in a way that the meat is—\nclearly identified as for animal consumption; and\nnot likely to be accidentally used or substituted for meat or ready-to-eat meat for human consumption.\nMaximum penalty—20 penalty units.\nSubsection (2) does not apply if Safe Food approves an alternative identification system in the holder’s program or management statement.\n(sec.137-ssec.1) This section applies to an accreditation holder who processes an animal’s carcass.\n(sec.137-ssec.2) As soon as possible after receiving the animal, the holder must stain the meat from the animal’s carcass that is for animal consumption. Maximum penalty—20 penalty units.\n(sec.137-ssec.3) The meat must be stained in a way that the meat is— clearly identified as for animal consumption; and not likely to be accidentally used or substituted for meat or ready-to-eat meat for human consumption. Maximum penalty—20 penalty units.\n(sec.137-ssec.4) Subsection (2) does not apply if Safe Food approves an alternative identification system in the holder’s program or management statement.\n- (a) clearly identified as for animal consumption; and\n- (b) not likely to be accidentally used or substituted for meat or ready-to-eat meat for human consumption.","sortOrder":178},{"sectionNumber":"sec.138","sectionType":"section","heading":"Maintaining temperature of carcass","content":"### sec.138 Maintaining temperature of carcass\n\nAfter an accreditation holder has chilled a carcass, the holder must keep the carcass at a temperature that ensures meat from the carcass is acceptable.\nMaximum penalty—20 penalty units.","sortOrder":179},{"sectionNumber":"ch.6-pt.3-div.4","sectionType":"division","heading":"Further processing","content":"## Further processing","sortOrder":180},{"sectionNumber":"sec.139","sectionType":"section","heading":"Further processing of meat and pet meat","content":"### sec.139 Further processing of meat and pet meat\n\nAn accreditation holder who further processes meat or pet meat to produce ready-to-eat meat or a pet meat product must ensure the processing—\ndestroys pathogens; or\nreduces pathogenic growth to a level that does not affect the acceptability of the meat or product.\nMaximum penalty—20 penalty units.\nIn this section—\nfurther processing means processing other than cooling that extends the shelf life of the meat.\nmaking ready-to-eat meat\nmodified atmosphere packaging\n(sec.139-ssec.1) An accreditation holder who further processes meat or pet meat to produce ready-to-eat meat or a pet meat product must ensure the processing— destroys pathogens; or reduces pathogenic growth to a level that does not affect the acceptability of the meat or product. Maximum penalty—20 penalty units.\n(sec.139-ssec.2) In this section— further processing means processing other than cooling that extends the shelf life of the meat. making ready-to-eat meat modified atmosphere packaging\n- (a) destroys pathogens; or\n- (b) reduces pathogenic growth to a level that does not affect the acceptability of the meat or product.\n- • making ready-to-eat meat\n- • modified atmosphere packaging","sortOrder":181},{"sectionNumber":"sec.140","sectionType":"section","heading":"Application of sdiv 2","content":"### sec.140 Application of sdiv 2\n\nThis subdivision applies to meat and ready-to-eat meat for human consumption.","sortOrder":182},{"sectionNumber":"sec.141","sectionType":"section","heading":"General food safety requirement for the production of ready-to-eat meat","content":"### sec.141 General food safety requirement for the production of ready-to-eat meat\n\nAn accreditation holder who is engaged in the production of ready-to-eat meat must ensure the production complies with the compulsory standard.","sortOrder":183},{"sectionNumber":"sec.142","sectionType":"section","heading":"Receiving contaminated meat, ready-to-eat meat and ingredients","content":"### sec.142 Receiving contaminated meat, ready-to-eat meat and ingredients\n\nAn accreditation holder who receives meat, ready-to-eat meat or an ingredient used for making ready-to-eat meat must assess if—\nthe meat, ready-to-eat meat or ingredient is contaminated; and\ntime limits or temperature controls have been complied with when the meat, ready-to-eat meat or ingredient was transported to the holder’s premises.\nMaximum penalty—20 penalty units.\nIf the holder assesses the meat, ready-to-eat meat or ingredient could be contaminated, the holder must ensure the meat, ready-to-eat meat or ingredient is—\nclearly identified as not for human consumption; and\nkept separate from, and does not affect the acceptability of, other meat or ready-to-eat meat.\nMaximum penalty—20 penalty units.\n(sec.142-ssec.1) An accreditation holder who receives meat, ready-to-eat meat or an ingredient used for making ready-to-eat meat must assess if— the meat, ready-to-eat meat or ingredient is contaminated; and time limits or temperature controls have been complied with when the meat, ready-to-eat meat or ingredient was transported to the holder’s premises. Maximum penalty—20 penalty units.\n(sec.142-ssec.2) If the holder assesses the meat, ready-to-eat meat or ingredient could be contaminated, the holder must ensure the meat, ready-to-eat meat or ingredient is— clearly identified as not for human consumption; and kept separate from, and does not affect the acceptability of, other meat or ready-to-eat meat. Maximum penalty—20 penalty units.\n- (a) the meat, ready-to-eat meat or ingredient is contaminated; and\n- (b) time limits or temperature controls have been complied with when the meat, ready-to-eat meat or ingredient was transported to the holder’s premises.\n- (a) clearly identified as not for human consumption; and\n- (b) kept separate from, and does not affect the acceptability of, other meat or ready-to-eat meat.","sortOrder":184},{"sectionNumber":"sec.143","sectionType":"section","heading":"Identifying and separating meat not for human consumption","content":"### sec.143 Identifying and separating meat not for human consumption\n\nAn accreditation holder who processes meat or ready-to-eat meat must ensure meat not for human consumption is—\nclearly identified as not for human consumption; and\nkept separate from, and does not affect the acceptability of, other meat or ready-to-eat meat.\nMaximum penalty—20 penalty units.\n- (a) clearly identified as not for human consumption; and\n- (b) kept separate from, and does not affect the acceptability of, other meat or ready-to-eat meat.","sortOrder":185},{"sectionNumber":"sec.144","sectionType":"section","heading":"Ingredients used for processing meat and ready-to-eat meat","content":"### sec.144 Ingredients used for processing meat and ready-to-eat meat\n\nAn accreditation holder who proposes to use an ingredient in the processing of meat or ready-to-eat meat must ensure the ingredient—\nis appropriate for the purpose for which the ingredient is to be used; and\ndoes not make the meat or ready-to-eat meat unacceptable; and\nis labelled, stored and handled in a way that—\nprevents misuse of the ingredient; and\neasily identifies the ingredient.\nMaximum penalty—20 penalty units.\n- (a) is appropriate for the purpose for which the ingredient is to be used; and\n- (b) does not make the meat or ready-to-eat meat unacceptable; and\n- (c) is labelled, stored and handled in a way that— (i) prevents misuse of the ingredient; and (ii) easily identifies the ingredient.\n- (i) prevents misuse of the ingredient; and\n- (ii) easily identifies the ingredient.\n- (i) prevents misuse of the ingredient; and\n- (ii) easily identifies the ingredient.","sortOrder":186},{"sectionNumber":"sec.145","sectionType":"section","heading":"Hazardous material","content":"### sec.145 Hazardous material\n\nAn accreditation holder who processes meat or ready-to-eat meat must ensure hazardous material to be used—\nis appropriate for the purpose for which the hazardous material is to be used; and\ndoes not make the meat or ready-to-eat meat unacceptable; and\nis labelled, stored or handled in a way that—\nprevents misuse of the hazardous material; and\neasily identifies the hazardous material.\nMaximum penalty—20 penalty units.\n- (a) is appropriate for the purpose for which the hazardous material is to be used; and\n- (b) does not make the meat or ready-to-eat meat unacceptable; and\n- (c) is labelled, stored or handled in a way that— (i) prevents misuse of the hazardous material; and (ii) easily identifies the hazardous material.\n- (i) prevents misuse of the hazardous material; and\n- (ii) easily identifies the hazardous material.\n- (i) prevents misuse of the hazardous material; and\n- (ii) easily identifies the hazardous material.","sortOrder":187},{"sectionNumber":"sec.146","sectionType":"section","heading":"Contamination of meat and ready-to-eat meat","content":"### sec.146 Contamination of meat and ready-to-eat meat\n\nAn accreditation holder who processes meat or ready-to-eat meat at a place must ensure the meat or ready-to-eat meat is not contaminated by an external environmental condition or a processing activity at the place.\nMaximum penalty—20 penalty units.","sortOrder":188},{"sectionNumber":"sec.147","sectionType":"section","heading":"Contamination of ready-to-eat meat by meat","content":"### sec.147 Contamination of ready-to-eat meat by meat\n\nAn accreditation holder who processes ready-to-eat meat from meat must ensure the meat or ready-to-eat meat is not contaminated by other meat.\nMaximum penalty—20 penalty units.","sortOrder":189},{"sectionNumber":"sec.148","sectionType":"section","heading":"Application of sdiv 3","content":"### sec.148 Application of sdiv 3\n\nThis subdivision applies to pet meat, a pet meat product and rendered product for animal consumption.","sortOrder":190},{"sectionNumber":"sec.149","sectionType":"section","heading":"Receiving contaminated pet meat, pet meat products and ingredients","content":"### sec.149 Receiving contaminated pet meat, pet meat products and ingredients\n\nAn accreditation holder who receives pet meat, a pet meat product or an ingredient used for processing a pet meat product must assess if—\nthe meat, product or ingredient is contaminated; and\ntime limits or temperature controls have been complied with when the meat, product or ingredient was transported to the holder’s premises.\nMaximum penalty—20 penalty units.\nIf the holder assesses the pet meat, pet meat product or ingredient could be contaminated, the holder must ensure the meat, product or ingredient is—\nclearly identified as not for animal consumption; and\nkept separate from, and does not affect the acceptability of, other meat or products.\nMaximum penalty—20 penalty units.\n(sec.149-ssec.1) An accreditation holder who receives pet meat, a pet meat product or an ingredient used for processing a pet meat product must assess if— the meat, product or ingredient is contaminated; and time limits or temperature controls have been complied with when the meat, product or ingredient was transported to the holder’s premises. Maximum penalty—20 penalty units.\n(sec.149-ssec.2) If the holder assesses the pet meat, pet meat product or ingredient could be contaminated, the holder must ensure the meat, product or ingredient is— clearly identified as not for animal consumption; and kept separate from, and does not affect the acceptability of, other meat or products. Maximum penalty—20 penalty units.\n- (a) the meat, product or ingredient is contaminated; and\n- (b) time limits or temperature controls have been complied with when the meat, product or ingredient was transported to the holder’s premises.\n- (a) clearly identified as not for animal consumption; and\n- (b) kept separate from, and does not affect the acceptability of, other meat or products.","sortOrder":191},{"sectionNumber":"sec.150","sectionType":"section","heading":"Identifying and separating meat for animal consumption and unacceptable meat","content":"### sec.150 Identifying and separating meat for animal consumption and unacceptable meat\n\nAn accreditation holder who processes pet meat, a pet meat product or a rendered product at premises must ensure—\nthe meat or product is—\nclearly identified as for animal consumption; and\nkept separate from, and does not affect the acceptability of, meat or ready-to-eat meat for human consumption; and\nunacceptable meat is—\nclearly identified as not for animal consumption; and\nkept separate from, and does not affect the acceptability of, other meat or products.\nMaximum penalty—20 penalty units.\n- (a) the meat or product is— (i) clearly identified as for animal consumption; and (ii) kept separate from, and does not affect the acceptability of, meat or ready-to-eat meat for human consumption; and\n- (i) clearly identified as for animal consumption; and\n- (ii) kept separate from, and does not affect the acceptability of, meat or ready-to-eat meat for human consumption; and\n- (b) unacceptable meat is— (i) clearly identified as not for animal consumption; and (ii) kept separate from, and does not affect the acceptability of, other meat or products.\n- (i) clearly identified as not for animal consumption; and\n- (ii) kept separate from, and does not affect the acceptability of, other meat or products.\n- (i) clearly identified as for animal consumption; and\n- (ii) kept separate from, and does not affect the acceptability of, meat or ready-to-eat meat for human consumption; and\n- (i) clearly identified as not for animal consumption; and\n- (ii) kept separate from, and does not affect the acceptability of, other meat or products.","sortOrder":192},{"sectionNumber":"sec.151","sectionType":"section","heading":"Ingredients used for processing pet meat","content":"### sec.151 Ingredients used for processing pet meat\n\nAn accreditation holder who proposes to use an ingredient in the processing of pet meat, a pet meat product or a rendered product must ensure the ingredient—\nis appropriate for the purpose for which the ingredient is to be used; and\ndoes not make the meat or product unacceptable; and\nis labelled, stored and handled in a way that—\nprevents misuse of the ingredient; and\neasily identifies the ingredient.\nMaximum penalty—20 penalty units.\n- (a) is appropriate for the purpose for which the ingredient is to be used; and\n- (b) does not make the meat or product unacceptable; and\n- (c) is labelled, stored and handled in a way that— (i) prevents misuse of the ingredient; and (ii) easily identifies the ingredient.\n- (i) prevents misuse of the ingredient; and\n- (ii) easily identifies the ingredient.\n- (i) prevents misuse of the ingredient; and\n- (ii) easily identifies the ingredient.","sortOrder":193},{"sectionNumber":"sec.152","sectionType":"section","heading":"Hazardous material","content":"### sec.152 Hazardous material\n\nAn accreditation holder who processes pet meat, a pet meat product or rendered product at premises must ensure hazardous material to be used at the premises—\nis appropriate for the purpose for which the hazardous material is to be used; and\ndoes not make the meat or product unacceptable; and\nis labelled, stored or handled in a way that—\nprevents misuse of the hazardous material; and\neasily identifies the hazardous material.\nMaximum penalty—20 penalty units.\n- (a) is appropriate for the purpose for which the hazardous material is to be used; and\n- (b) does not make the meat or product unacceptable; and\n- (c) is labelled, stored or handled in a way that— (i) prevents misuse of the hazardous material; and (ii) easily identifies the hazardous material.\n- (i) prevents misuse of the hazardous material; and\n- (ii) easily identifies the hazardous material.\n- (i) prevents misuse of the hazardous material; and\n- (ii) easily identifies the hazardous material.","sortOrder":194},{"sectionNumber":"sec.153","sectionType":"section","heading":"Rendering","content":"### sec.153 Rendering\n\nAn accreditation holder who renders biological material from an animal must ensure the rendering—\ndestroys pathogens; or\nreduces pathogenic growth to a level that does not affect the acceptability of the rendered product.\nMaximum penalty—20 penalty units.\n- (a) destroys pathogens; or\n- (b) reduces pathogenic growth to a level that does not affect the acceptability of the rendered product.","sortOrder":195},{"sectionNumber":"sec.154","sectionType":"section","heading":"Contamination of pet meat, pet meat products and rendered products","content":"### sec.154 Contamination of pet meat, pet meat products and rendered products\n\nAn accreditation holder who processes pet meat, a pet meat product or a rendered product at premises must ensure the meat or product is not contaminated by an external environmental condition or a processing activity on the premises.\nMaximum penalty—20 penalty units.","sortOrder":196},{"sectionNumber":"sec.155","sectionType":"section","heading":"Contamination of pet meat product by pet meat","content":"### sec.155 Contamination of pet meat product by pet meat\n\nAn accreditation holder who processes a pet meat product from pet meat must ensure the pet meat or product is not contaminated by other pet meat.\nMaximum penalty—20 penalty units.","sortOrder":197},{"sectionNumber":"sec.156","sectionType":"section","heading":"Contamination of rendered product","content":"### sec.156 Contamination of rendered product\n\nAn accreditation holder who processes a rendered product must ensure the product is not contaminated by meat or other meat product that has not been rendered.\nMaximum penalty—20 penalty units.","sortOrder":198},{"sectionNumber":"ch.6-pt.3-div.5","sectionType":"division","heading":"Packaging, identifying, storing, handling and displaying meat and meat products","content":"## Packaging, identifying, storing, handling and displaying meat and meat products","sortOrder":199},{"sectionNumber":"sec.157","sectionType":"section","heading":"Packaging and prepackaging meat and meat products","content":"### sec.157 Packaging and prepackaging meat and meat products\n\nAn accreditation holder who packages or prepackages meat or a meat product must package and identify the meat or product so that—\nthe packaging and identification of the meat or product is appropriate for the purpose; and\nthe acceptability of the meat or product is not affected.\nMaximum penalty—20 penalty units.\nWithout limiting subsection (1) , for prepackaged meat or a meat product, the packaging must protect the meat or product from contamination during storage, handling and transporting.\n(sec.157-ssec.1) An accreditation holder who packages or prepackages meat or a meat product must package and identify the meat or product so that— the packaging and identification of the meat or product is appropriate for the purpose; and the acceptability of the meat or product is not affected. Maximum penalty—20 penalty units.\n(sec.157-ssec.2) Without limiting subsection (1) , for prepackaged meat or a meat product, the packaging must protect the meat or product from contamination during storage, handling and transporting.\n- (a) the packaging and identification of the meat or product is appropriate for the purpose; and\n- (b) the acceptability of the meat or product is not affected.","sortOrder":200},{"sectionNumber":"sec.158","sectionType":"section","heading":"Storing, handling and displaying meat and meat products","content":"### sec.158 Storing, handling and displaying meat and meat products\n\nAn accreditation holder who stores, handles or displays meat or a meat product must store, handle or display the meat or product under conditions that ensure the acceptability of the meat or product is not affected.\nMaximum penalty—20 penalty units.","sortOrder":201},{"sectionNumber":"sec.159","sectionType":"section","heading":"Identifying and labelling meat and meat products for transportation","content":"### sec.159 Identifying and labelling meat and meat products for transportation\n\nA person who transports meat or a meat product must ensure the meat or product is identified, labelled or kept separate from another product in a way that the meat or product is not likely to be mistaken for the other product.\nMaximum penalty—20 penalty units.","sortOrder":202},{"sectionNumber":"ch.6-pt.3-div.6","sectionType":"division","heading":"Records and prepackaging","content":"## Records and prepackaging","sortOrder":203},{"sectionNumber":"sec.160","sectionType":"section","heading":"Records to be kept about animals killed for meat","content":"### sec.160 Records to be kept about animals killed for meat\n\nAn accreditation holder who processes meat or a meat product must keep records of each animal killed from which the meat or product is processed, containing the following—\nthe day the animal is killed;\nthe name or number of the accreditation holder who killed the animal;\nthe animal’s species;\nif the animal comes from a place of production—the address of the place;\nif the animal is a wild animal—\nthe place where the animal was captured; and\nif the animal is killed in the wild—the place where the animal is killed.\n- (a) the day the animal is killed;\n- (b) the name or number of the accreditation holder who killed the animal;\n- (c) the animal’s species;\n- (d) if the animal comes from a place of production—the address of the place;\n- (e) if the animal is a wild animal— (i) the place where the animal was captured; and (ii) if the animal is killed in the wild—the place where the animal is killed.\n- (i) the place where the animal was captured; and\n- (ii) if the animal is killed in the wild—the place where the animal is killed.\n- (i) the place where the animal was captured; and\n- (ii) if the animal is killed in the wild—the place where the animal is killed.","sortOrder":204},{"sectionNumber":"sec.161","sectionType":"section","heading":"Records to be kept about meat and ready-to-eat meat","content":"### sec.161 Records to be kept about meat and ready-to-eat meat\n\nAn accreditation holder who processes meat or ready-to-eat meat for human consumption must keep records of the meat or ready-to-eat meat, containing the following—\nthe name or number of an accreditation holder from whom the meat comes;\nfor the batch in which the meat or ready-to-eat meat is processed—\nthe number or other identification of the batch; and\nthe name or number of the accreditation holder who processed the batch; and\nthe day the batch is processed; and\nthe name or number of any other accreditation holder from whom other meat or ready-to-eat meat in the batch is obtained;\nany other information that may be necessary to decide whether or not the meat or ready-to-eat meat should be recalled;\nthe name and address of the person to whom the holder sent the meat or ready-to-eat meat after processing;\nthe day the person sent the meat or ready-to-eat meat.\nHowever, if the person to whom the holder sent the meat or ready-to-eat meat after processing is the consumer of the meat or ready-to-eat meat, the holder is not required to keep a record of the details mentioned in subsection (1) (d) or (e) .\n(sec.161-ssec.1) An accreditation holder who processes meat or ready-to-eat meat for human consumption must keep records of the meat or ready-to-eat meat, containing the following— the name or number of an accreditation holder from whom the meat comes; for the batch in which the meat or ready-to-eat meat is processed— the number or other identification of the batch; and the name or number of the accreditation holder who processed the batch; and the day the batch is processed; and the name or number of any other accreditation holder from whom other meat or ready-to-eat meat in the batch is obtained; any other information that may be necessary to decide whether or not the meat or ready-to-eat meat should be recalled; the name and address of the person to whom the holder sent the meat or ready-to-eat meat after processing; the day the person sent the meat or ready-to-eat meat.\n(sec.161-ssec.2) However, if the person to whom the holder sent the meat or ready-to-eat meat after processing is the consumer of the meat or ready-to-eat meat, the holder is not required to keep a record of the details mentioned in subsection (1) (d) or (e) .\n- (a) the name or number of an accreditation holder from whom the meat comes;\n- (b) for the batch in which the meat or ready-to-eat meat is processed— (i) the number or other identification of the batch; and (ii) the name or number of the accreditation holder who processed the batch; and (iii) the day the batch is processed; and (iv) the name or number of any other accreditation holder from whom other meat or ready-to-eat meat in the batch is obtained;\n- (i) the number or other identification of the batch; and\n- (ii) the name or number of the accreditation holder who processed the batch; and\n- (iii) the day the batch is processed; and\n- (iv) the name or number of any other accreditation holder from whom other meat or ready-to-eat meat in the batch is obtained;\n- (c) any other information that may be necessary to decide whether or not the meat or ready-to-eat meat should be recalled;\n- (d) the name and address of the person to whom the holder sent the meat or ready-to-eat meat after processing;\n- (e) the day the person sent the meat or ready-to-eat meat.\n- (i) the number or other identification of the batch; and\n- (ii) the name or number of the accreditation holder who processed the batch; and\n- (iii) the day the batch is processed; and\n- (iv) the name or number of any other accreditation holder from whom other meat or ready-to-eat meat in the batch is obtained;","sortOrder":205},{"sectionNumber":"sec.162","sectionType":"section","heading":"Labelling meat and ready-to-eat meat","content":"### sec.162 Labelling meat and ready-to-eat meat\n\nAn accreditation holder who prepackages meat or ready-to-eat meat for human consumption must ensure the meat or ready-to-eat meat is labelled with the following information before or during packaging—\nthe holder’s name or number;\nthe day the meat or ready-to-eat meat is packaged.\nMaximum penalty—20 penalty units.\n- (a) the holder’s name or number;\n- (b) the day the meat or ready-to-eat meat is packaged.","sortOrder":206},{"sectionNumber":"sec.163","sectionType":"section","heading":"Records to be kept about pet meat, pet meat products and rendered products","content":"### sec.163 Records to be kept about pet meat, pet meat products and rendered products\n\nAn accreditation holder who processes pet meat, a pet meat product or a rendered product must keep records of the meat or product, containing the following—\nfor the batch in which the meat or product is processed—\nthe number or other identification of the batch; and\nthe name or number of an accreditation holder who processed the batch; and\nthe day the batch is processed; and\nthe name or number of any other accreditation holder from whom other meat or a product in the batch is derived;\nany other information that may be necessary to decide whether or not the meat or product should be recalled;\nthe name and address of the person to whom the holder sent the meat or product after processing;\nthe day the holder sent the meat or product.\nHowever, if the person to whom the holder sent the meat or product after processing is the consumer of the meat or product, the holder is not required to keep a record of the details mentioned in subsection (1) (c) or (d) .\nIn this section—\nconsumer , of pet meat, a pet meat product, or a rendered product—\nmeans the person who has purchased, or otherwise acquired, the meat or product for consumption by the person’s or another person’s domestic animal; but\ndoes not include a person who wholesales or retails the meat or product.\n(sec.163-ssec.1) An accreditation holder who processes pet meat, a pet meat product or a rendered product must keep records of the meat or product, containing the following— for the batch in which the meat or product is processed— the number or other identification of the batch; and the name or number of an accreditation holder who processed the batch; and the day the batch is processed; and the name or number of any other accreditation holder from whom other meat or a product in the batch is derived; any other information that may be necessary to decide whether or not the meat or product should be recalled; the name and address of the person to whom the holder sent the meat or product after processing; the day the holder sent the meat or product.\n(sec.163-ssec.2) However, if the person to whom the holder sent the meat or product after processing is the consumer of the meat or product, the holder is not required to keep a record of the details mentioned in subsection (1) (c) or (d) .\n(sec.163-ssec.3) In this section— consumer , of pet meat, a pet meat product, or a rendered product— means the person who has purchased, or otherwise acquired, the meat or product for consumption by the person’s or another person’s domestic animal; but does not include a person who wholesales or retails the meat or product.\n- (a) for the batch in which the meat or product is processed— (i) the number or other identification of the batch; and (ii) the name or number of an accreditation holder who processed the batch; and (iii) the day the batch is processed; and (iv) the name or number of any other accreditation holder from whom other meat or a product in the batch is derived;\n- (i) the number or other identification of the batch; and\n- (ii) the name or number of an accreditation holder who processed the batch; and\n- (iii) the day the batch is processed; and\n- (iv) the name or number of any other accreditation holder from whom other meat or a product in the batch is derived;\n- (b) any other information that may be necessary to decide whether or not the meat or product should be recalled;\n- (c) the name and address of the person to whom the holder sent the meat or product after processing;\n- (d) the day the holder sent the meat or product.\n- (i) the number or other identification of the batch; and\n- (ii) the name or number of an accreditation holder who processed the batch; and\n- (iii) the day the batch is processed; and\n- (iv) the name or number of any other accreditation holder from whom other meat or a product in the batch is derived;\n- (a) means the person who has purchased, or otherwise acquired, the meat or product for consumption by the person’s or another person’s domestic animal; but\n- (b) does not include a person who wholesales or retails the meat or product.","sortOrder":207},{"sectionNumber":"sec.164","sectionType":"section","heading":"Labelling pet meat and pet meat products","content":"### sec.164 Labelling pet meat and pet meat products\n\nAn accreditation holder who prepackages pet meat or a pet meat product must ensure the meat or product is labelled with the following before or during packaging—\nthe holder’s name or number;\nthe use-by date or batch number of the meat or product;\nthe weight of the meat or product;\nthe ingredients of the meat or product;\nthe requirements for storage of the meat or product;\nA package of pet meat is labelled ‘Keep frozen’.\nthe statement ‘Animal food—Not for human consumption’ or ‘Pet food—Not for human consumption’;\nif the meat or product is packaged for retail sale—\nthe list of ingredients; and\ngraphics showing the type of animal for which the meat or product is intended.\nThe packaging on a pet meat product has a drawing of a dog to show the product is intended to be consumed by a dog.\nMaximum penalty—20 penalty units.\nFor subsection (1) (f) , the statement must be—\nin Arial, Times New Roman or similar typeface of at least 3mm in height; and\nin a colour contrasting distinctly with the background colour of the label or packaging; and\nconspicuous to a person looking at the label.\n(sec.164-ssec.1) An accreditation holder who prepackages pet meat or a pet meat product must ensure the meat or product is labelled with the following before or during packaging— the holder’s name or number; the use-by date or batch number of the meat or product; the weight of the meat or product; the ingredients of the meat or product; the requirements for storage of the meat or product; A package of pet meat is labelled ‘Keep frozen’. the statement ‘Animal food—Not for human consumption’ or ‘Pet food—Not for human consumption’; if the meat or product is packaged for retail sale— the list of ingredients; and graphics showing the type of animal for which the meat or product is intended. The packaging on a pet meat product has a drawing of a dog to show the product is intended to be consumed by a dog. Maximum penalty—20 penalty units.\n(sec.164-ssec.2) For subsection (1) (f) , the statement must be— in Arial, Times New Roman or similar typeface of at least 3mm in height; and in a colour contrasting distinctly with the background colour of the label or packaging; and conspicuous to a person looking at the label.\n- (a) the holder’s name or number;\n- (b) the use-by date or batch number of the meat or product;\n- (c) the weight of the meat or product;\n- (d) the ingredients of the meat or product;\n- (e) the requirements for storage of the meat or product; Example for paragraph (e) — A package of pet meat is labelled ‘Keep frozen’.\n- (f) the statement ‘Animal food—Not for human consumption’ or ‘Pet food—Not for human consumption’;\n- (g) if the meat or product is packaged for retail sale— (i) the list of ingredients; and (ii) graphics showing the type of animal for which the meat or product is intended. Example for subparagraph (ii) — The packaging on a pet meat product has a drawing of a dog to show the product is intended to be consumed by a dog.\n- (i) the list of ingredients; and\n- (ii) graphics showing the type of animal for which the meat or product is intended. Example for subparagraph (ii) — The packaging on a pet meat product has a drawing of a dog to show the product is intended to be consumed by a dog.\n- (i) the list of ingredients; and\n- (ii) graphics showing the type of animal for which the meat or product is intended. Example for subparagraph (ii) — The packaging on a pet meat product has a drawing of a dog to show the product is intended to be consumed by a dog.\n- (a) in Arial, Times New Roman or similar typeface of at least 3mm in height; and\n- (b) in a colour contrasting distinctly with the background colour of the label or packaging; and\n- (c) conspicuous to a person looking at the label.","sortOrder":208},{"sectionNumber":"sec.165","sectionType":"section","heading":"Labelling rendered products","content":"### sec.165 Labelling rendered products\n\nAn accreditation holder who packages a rendered product must ensure the product is labelled with the following information before or during packaging—\nthe holder’s name or number;\nthe day the product is packaged.\nMaximum penalty—20 penalty units.\n- (a) the holder’s name or number;\n- (b) the day the product is packaged.","sortOrder":209},{"sectionNumber":"ch.6-pt.3-div.7","sectionType":"division","heading":"Additional provisions for poultry meat","content":"## Additional provisions for poultry meat","sortOrder":210},{"sectionNumber":"sec.166","sectionType":"section","heading":"Purpose of div 7","content":"### sec.166 Purpose of div 7\n\nThis division gives effect to particular requirements of the food standards code, standard 4.2.2 Primary production and processing standard for poultry meat (Australia only) .\nAt the commencement of this section, the standard was able to be viewed at www.foodstandards.gov.au/code/Pages/default.aspx.","sortOrder":211},{"sectionNumber":"sec.167","sectionType":"section","heading":"Meaning of unsuitable for poultry or poultry product","content":"### sec.167 Meaning of unsuitable for poultry or poultry product\n\nPoultry or a poultry product is unsuitable if the poultry or the poultry product—\nis damaged, deteriorated or perished to an extent that affects the reasonable intended use of the poultry or the poultry product; or\ncontains any damaged, deteriorated or perished substance that affects the reasonable intended use of the poultry or the poultry product; or\nis the product of a diseased animal, or an animal that has died other than by slaughter, and has not been declared by or under an Act to be safe for human consumption; or\ncontains a biological or chemical agent, or other matter or substance, that is foreign to the nature of the food; or\nis in a condition, or contains a substance, that a person would ordinarily regard as making the poultry, after processing, or poultry product unfit for human consumption.\n- (a) is damaged, deteriorated or perished to an extent that affects the reasonable intended use of the poultry or the poultry product; or\n- (b) contains any damaged, deteriorated or perished substance that affects the reasonable intended use of the poultry or the poultry product; or\n- (c) is the product of a diseased animal, or an animal that has died other than by slaughter, and has not been declared by or under an Act to be safe for human consumption; or\n- (d) contains a biological or chemical agent, or other matter or substance, that is foreign to the nature of the food; or\n- (e) is in a condition, or contains a substance, that a person would ordinarily regard as making the poultry, after processing, or poultry product unfit for human consumption.","sortOrder":212},{"sectionNumber":"sec.168","sectionType":"section","heading":"Food safety requirements for the production and processing of poultry","content":"### sec.168 Food safety requirements for the production and processing of poultry\n\nThe food safety requirements under subdivisions 2 and 3 are food safety requirements, for the meat scheme, for the production and processing of poultry.\nThose requirements are additional to the food safety requirements under chapter 2 , part 5 or chapter 6 , part 3 , divisions 2 to 6 .\nHowever, a food safety requirement under subdivisions 2 and 3 applies instead of a food safety requirement under chapter 2 , part 5 or chapter 6 , part 3 , divisions 2 to 6 to the extent of any inconsistency.\n(sec.168-ssec.1) The food safety requirements under subdivisions 2 and 3 are food safety requirements, for the meat scheme, for the production and processing of poultry.\n(sec.168-ssec.2) Those requirements are additional to the food safety requirements under chapter 2 , part 5 or chapter 6 , part 3 , divisions 2 to 6 .\n(sec.168-ssec.3) However, a food safety requirement under subdivisions 2 and 3 applies instead of a food safety requirement under chapter 2 , part 5 or chapter 6 , part 3 , divisions 2 to 6 to the extent of any inconsistency.","sortOrder":213},{"sectionNumber":"sec.169","sectionType":"section","heading":"General food safety management","content":"### sec.169 General food safety management\n\nA poultry producer must—\nsystematically examine all of the producer’s primary production operations, at the frequency stated in the producer’s approved program or approved management statement, to—\nidentify potential food safety hazards; and\nimplement controls measures that are appropriate for managing the food safety hazards; and\nverify the effectiveness of the controls measures; and\nkeep records or other evidence that demonstrate the producer has undertaken the systematic examination and implemented the control measures.\nMaximum penalty—50 penalty units.\nThe poultry producer must keep the record or evidence until whichever of the following happens last—\nthe end of a use-by date of a poultry product that results from the processing of the poultry;\nthe completion of the compliance audit after the poultry is processed;\n6 months after the record or evidence is made.\n(sec.169-ssec.1) A poultry producer must— systematically examine all of the producer’s primary production operations, at the frequency stated in the producer’s approved program or approved management statement, to— identify potential food safety hazards; and implement controls measures that are appropriate for managing the food safety hazards; and verify the effectiveness of the controls measures; and keep records or other evidence that demonstrate the producer has undertaken the systematic examination and implemented the control measures. Maximum penalty—50 penalty units.\n(sec.169-ssec.2) The poultry producer must keep the record or evidence until whichever of the following happens last— the end of a use-by date of a poultry product that results from the processing of the poultry; the completion of the compliance audit after the poultry is processed; 6 months after the record or evidence is made.\n- (a) systematically examine all of the producer’s primary production operations, at the frequency stated in the producer’s approved program or approved management statement, to— (i) identify potential food safety hazards; and (ii) implement controls measures that are appropriate for managing the food safety hazards; and\n- (i) identify potential food safety hazards; and\n- (ii) implement controls measures that are appropriate for managing the food safety hazards; and\n- (b) verify the effectiveness of the controls measures; and\n- (c) keep records or other evidence that demonstrate the producer has undertaken the systematic examination and implemented the control measures.\n- (i) identify potential food safety hazards; and\n- (ii) implement controls measures that are appropriate for managing the food safety hazards; and\n- (a) the end of a use-by date of a poultry product that results from the processing of the poultry;\n- (b) the completion of the compliance audit after the poultry is processed;\n- (c) 6 months after the record or evidence is made.","sortOrder":214},{"sectionNumber":"sec.170","sectionType":"section","heading":"Inputs","content":"### sec.170 Inputs\n\nA poultry producer must take all reasonable measures to ensure inputs do not make the poultry unsuitable.\nMaximum penalty—50 penalty units.","sortOrder":215},{"sectionNumber":"sec.171","sectionType":"section","heading":"Waste disposal","content":"### sec.171 Waste disposal\n\nA poultry producer must store, handle or dispose of waste in a way that will not make the poultry unsuitable.\nMaximum penalty—50 penalty units.\nIn this section—\nwaste includes sewage, waste water, litter, dead poultry and garbage.\n(sec.171-ssec.1) A poultry producer must store, handle or dispose of waste in a way that will not make the poultry unsuitable. Maximum penalty—50 penalty units.\n(sec.171-ssec.2) In this section— waste includes sewage, waste water, litter, dead poultry and garbage.","sortOrder":216},{"sectionNumber":"sec.172","sectionType":"section","heading":"Health and hygiene requirements","content":"### sec.172 Health and hygiene requirements\n\nA poultry handler must exercise personal hygiene and health practices that do not make the poultry unsuitable.\nMaximum penalty—50 penalty units.\nA poultry producer must take all reasonable measures to ensure the following persons exercise personal hygiene and health practices that do not make the poultry unsuitable—\neach poultry handler involved in the production of the poultry;\neach person who works at the premises where the production is taking place;\neach visitor to the premises.\nMaximum penalty—50 penalty units.\n(sec.172-ssec.1) A poultry handler must exercise personal hygiene and health practices that do not make the poultry unsuitable. Maximum penalty—50 penalty units.\n(sec.172-ssec.2) A poultry producer must take all reasonable measures to ensure the following persons exercise personal hygiene and health practices that do not make the poultry unsuitable— each poultry handler involved in the production of the poultry; each person who works at the premises where the production is taking place; each visitor to the premises. Maximum penalty—50 penalty units.\n- (a) each poultry handler involved in the production of the poultry;\n- (b) each person who works at the premises where the production is taking place;\n- (c) each visitor to the premises.","sortOrder":217},{"sectionNumber":"sec.173","sectionType":"section","heading":"Skills and knowledge","content":"### sec.173 Skills and knowledge\n\nA poultry producer must ensure each poultry handler involved in the production of the poultry has appropriate—\nskills in food safety and food hygiene; and\nknowledge of food safety and food hygiene matters.\nMaximum penalty—50 penalty units.\n- (a) skills in food safety and food hygiene; and\n- (b) knowledge of food safety and food hygiene matters.","sortOrder":218},{"sectionNumber":"sec.174","sectionType":"section","heading":"Design, construction and maintenance of premises, equipment and vehicles","content":"### sec.174 Design, construction and maintenance of premises, equipment and vehicles\n\nThis section applies if a poultry producer—\nis producing poultry at premises; or\nuses equipment or a vehicle for producing poultry.\nThe poultry producer must ensure the premises, equipment or vehicle is designed and constructed so the premises, equipment or part of the vehicle containing the poultry—\nminimises contamination of the poultry; and\nminimises the harbouring of pests; and\nis capable of being effectively cleaned and sanitised.\nMaximum penalty—20 penalty units.\nA poultry producer must ensure the premises, equipment or part of the vehicle containing the poultry is cleaned and maintained in a sanitary way, and maintained in good repair, to ensure the poultry is not made unsuitable.\nMaximum penalty—20 penalty units.\n(sec.174-ssec.1) This section applies if a poultry producer— is producing poultry at premises; or uses equipment or a vehicle for producing poultry.\n(sec.174-ssec.2) The poultry producer must ensure the premises, equipment or vehicle is designed and constructed so the premises, equipment or part of the vehicle containing the poultry— minimises contamination of the poultry; and minimises the harbouring of pests; and is capable of being effectively cleaned and sanitised. Maximum penalty—20 penalty units.\n(sec.174-ssec.3) A poultry producer must ensure the premises, equipment or part of the vehicle containing the poultry is cleaned and maintained in a sanitary way, and maintained in good repair, to ensure the poultry is not made unsuitable. Maximum penalty—20 penalty units.\n- (a) is producing poultry at premises; or\n- (b) uses equipment or a vehicle for producing poultry.\n- (a) minimises contamination of the poultry; and\n- (b) minimises the harbouring of pests; and\n- (c) is capable of being effectively cleaned and sanitised.","sortOrder":219},{"sectionNumber":"sec.175","sectionType":"section","heading":"Traceability","content":"### sec.175 Traceability\n\nA poultry producer must keep records that identify the immediate recipient of the poultry handled by the poultry producer.\nMaximum penalty—50 penalty units.","sortOrder":220},{"sectionNumber":"sec.176","sectionType":"section","heading":"Sale or supply of poultry","content":"### sec.176 Sale or supply of poultry\n\nA poultry producer must not sell or supply poultry for human consumption if the producer knows, ought reasonably know, or ought reasonably suspect, the poultry is unsuitable.\nMaximum penalty—50 penalty units.","sortOrder":221},{"sectionNumber":"sec.177","sectionType":"section","heading":"General food safety management","content":"### sec.177 General food safety management\n\nA poultry processor must—\nsystematically examine all of the processor’s processing operations, at the frequency stated in the processor’s approved program or approved management statement, to—\nidentify potential food safety hazards; and\nimplement controls measures that are appropriate for managing the food safety hazards; and\nverify the effectiveness of the controls measures; and\nkeep records or other evidence that demonstrate the processor has undertaken the systematic examination and implemented the control measures.\nMaximum penalty—50 penalty units.\nThe poultry processor must keep the record or evidence until whichever of the following happens last—\nthe end of a use-by date of a poultry product that results from the processing;\nthe completion of the compliance audit after the processing;\n6 months after the record or evidence is made.\n(sec.177-ssec.1) A poultry processor must— systematically examine all of the processor’s processing operations, at the frequency stated in the processor’s approved program or approved management statement, to— identify potential food safety hazards; and implement controls measures that are appropriate for managing the food safety hazards; and verify the effectiveness of the controls measures; and keep records or other evidence that demonstrate the processor has undertaken the systematic examination and implemented the control measures. Maximum penalty—50 penalty units.\n(sec.177-ssec.2) The poultry processor must keep the record or evidence until whichever of the following happens last— the end of a use-by date of a poultry product that results from the processing; the completion of the compliance audit after the processing; 6 months after the record or evidence is made.\n- (a) systematically examine all of the processor’s processing operations, at the frequency stated in the processor’s approved program or approved management statement, to— (i) identify potential food safety hazards; and (ii) implement controls measures that are appropriate for managing the food safety hazards; and\n- (i) identify potential food safety hazards; and\n- (ii) implement controls measures that are appropriate for managing the food safety hazards; and\n- (b) verify the effectiveness of the controls measures; and\n- (c) keep records or other evidence that demonstrate the processor has undertaken the systematic examination and implemented the control measures.\n- (i) identify potential food safety hazards; and\n- (ii) implement controls measures that are appropriate for managing the food safety hazards; and\n- (a) the end of a use-by date of a poultry product that results from the processing;\n- (b) the completion of the compliance audit after the processing;\n- (c) 6 months after the record or evidence is made.","sortOrder":222},{"sectionNumber":"sec.178","sectionType":"section","heading":"Receiving or processing poultry product","content":"### sec.178 Receiving or processing poultry product\n\nA poultry processor must not receive or process poultry product for human consumption if the processor knows, ought reasonably know, or ought reasonably suspect, the poultry product is unsuitable.\nMaximum penalty—50 penalty units.","sortOrder":223},{"sectionNumber":"sec.179","sectionType":"section","heading":"Inputs","content":"### sec.179 Inputs\n\nA poultry processor must take all reasonable measures to ensure inputs do not make the poultry product unsuitable.\nMaximum penalty—50 penalty units.","sortOrder":224},{"sectionNumber":"sec.180","sectionType":"section","heading":"Waste disposal","content":"### sec.180 Waste disposal\n\nA poultry processor must store, handle or dispose of waste in a way that will not make the poultry product unsuitable.\nMaximum penalty—50 penalty units.\nIn this section—\nwaste includes unsuitable poultry, unsuitable poultry product, sewage, waste water and garbage.\n(sec.180-ssec.1) A poultry processor must store, handle or dispose of waste in a way that will not make the poultry product unsuitable. Maximum penalty—50 penalty units.\n(sec.180-ssec.2) In this section— waste includes unsuitable poultry, unsuitable poultry product, sewage, waste water and garbage.","sortOrder":225},{"sectionNumber":"sec.181","sectionType":"section","heading":"Skills and knowledge","content":"### sec.181 Skills and knowledge\n\nA poultry processor must ensure each person involved in the processing has appropriate—\nskills in food safety and food hygiene; and\nknowledge of food safety and food hygiene matters; and\nskills and knowledge to detect a condition that would render poultry or poultry product unsuitable.\nMaximum penalty—50 penalty units.\n- (a) skills in food safety and food hygiene; and\n- (b) knowledge of food safety and food hygiene matters; and\n- (c) skills and knowledge to detect a condition that would render poultry or poultry product unsuitable.","sortOrder":226},{"sectionNumber":"sec.182","sectionType":"section","heading":"Traceability","content":"### sec.182 Traceability\n\nA poultry processor must keep records that identify the immediate supplier and immediate recipient of poultry product handled by the poultry processor.\nMaximum penalty—50 penalty units.","sortOrder":227},{"sectionNumber":"sec.183","sectionType":"section","heading":"Sale or supply","content":"### sec.183 Sale or supply\n\nA poultry processor must not sell or supply poultry product for human consumption if the processor knows, ought reasonably know, or ought reasonably suspect, the poultry product is unsuitable.\nMaximum penalty—50 penalty units.","sortOrder":228},{"sectionNumber":"ch.7-pt.1","sectionType":"part","heading":"Preliminary","content":"# Preliminary","sortOrder":229},{"sectionNumber":"sec.184","sectionType":"section","heading":"Purpose of ch 7","content":"### sec.184 Purpose of ch 7\n\nThis chapter sets out the seafood food safety scheme (the seafood scheme ).\nThe seafood scheme gives effect to the food standards code, standard 4.2.1 Primary production and processing standard for seafood (Australia only) , known as the ‘National Seafood Standard’.\nAt the commencement of this section, the National Seafood Standard was able to be viewed at www.foodstandards.gov.au/code/Pages/default.aspx.\n(sec.184-ssec.1) This chapter sets out the seafood food safety scheme (the seafood scheme ).\n(sec.184-ssec.2) The seafood scheme gives effect to the food standards code, standard 4.2.1 Primary production and processing standard for seafood (Australia only) , known as the ‘National Seafood Standard’. At the commencement of this section, the National Seafood Standard was able to be viewed at www.foodstandards.gov.au/code/Pages/default.aspx.","sortOrder":230},{"sectionNumber":"sec.185","sectionType":"section","heading":"Primary produce for which seafood scheme applies","content":"### sec.185 Primary produce for which seafood scheme applies\n\nThe seafood scheme applies to estuarine, freshwater or marine fish, and other aquatic animals, intended for human consumption.\nHowever, the seafood scheme does not apply to amphibians, aquatic plants, mammals or reptiles.\n(sec.185-ssec.1) The seafood scheme applies to estuarine, freshwater or marine fish, and other aquatic animals, intended for human consumption.\n(sec.185-ssec.2) However, the seafood scheme does not apply to amphibians, aquatic plants, mammals or reptiles.","sortOrder":231},{"sectionNumber":"sec.186","sectionType":"section","heading":"Aspects of production of seafood scheme produce for which seafood scheme applies","content":"### sec.186 Aspects of production of seafood scheme produce for which seafood scheme applies\n\nThe seafood scheme applies to the production of seafood scheme produce, including, for example, the following—\ncatching, collecting, cultivating, growing, harvesting or picking seafood;\nhandling, processing or transporting seafood, at any stage, from seafood premises to a retailer, commercial premises or manufacturer of seafood;\nfreezing, packing, refrigerating, storing, treating or washing seafood;\ndismembering, filleting, peeling or shucking seafood;\nadding brine to seafood;\nboiling crustaceans or shellfish;\nsupplying seafood from seafood premises.\nHowever, the seafood scheme does not apply to the following—\nmanufacturing seafood;\ntaking seafood by an Aborigine or Torres Strait Islander under Aboriginal tradition or Island custom;\nharvesting seafood for personal consumption.\nrecreational catch\nAlso, the seafood scheme does not apply to a business that—\nprocesses seafood at premises other than on a commercial fishing boat or at an aquaculture facility; and\nonly supplies the seafood directly to a person for the person’s consumption.\ncooking and selling seafood at a fish and chip shop\nIn this section—\nmanufacturing , in relation to seafood, means dealing with the seafood under a process in which the nature of the seafood is substantially changed, including, for example, canning the seafood or coating the seafood with breadcrumbs.\n(sec.186-ssec.1) The seafood scheme applies to the production of seafood scheme produce, including, for example, the following— catching, collecting, cultivating, growing, harvesting or picking seafood; handling, processing or transporting seafood, at any stage, from seafood premises to a retailer, commercial premises or manufacturer of seafood; freezing, packing, refrigerating, storing, treating or washing seafood; dismembering, filleting, peeling or shucking seafood; adding brine to seafood; boiling crustaceans or shellfish; supplying seafood from seafood premises.\n(sec.186-ssec.2) However, the seafood scheme does not apply to the following— manufacturing seafood; taking seafood by an Aborigine or Torres Strait Islander under Aboriginal tradition or Island custom; harvesting seafood for personal consumption. recreational catch\n(sec.186-ssec.3) Also, the seafood scheme does not apply to a business that— processes seafood at premises other than on a commercial fishing boat or at an aquaculture facility; and only supplies the seafood directly to a person for the person’s consumption. cooking and selling seafood at a fish and chip shop\n(sec.186-ssec.4) In this section— manufacturing , in relation to seafood, means dealing with the seafood under a process in which the nature of the seafood is substantially changed, including, for example, canning the seafood or coating the seafood with breadcrumbs.\n- (a) catching, collecting, cultivating, growing, harvesting or picking seafood;\n- (b) handling, processing or transporting seafood, at any stage, from seafood premises to a retailer, commercial premises or manufacturer of seafood;\n- (c) freezing, packing, refrigerating, storing, treating or washing seafood;\n- (d) dismembering, filleting, peeling or shucking seafood;\n- (e) adding brine to seafood;\n- (f) boiling crustaceans or shellfish;\n- (g) supplying seafood from seafood premises.\n- (a) manufacturing seafood;\n- (b) taking seafood by an Aborigine or Torres Strait Islander under Aboriginal tradition or Island custom;\n- (c) harvesting seafood for personal consumption. Example— recreational catch\n- (a) processes seafood at premises other than on a commercial fishing boat or at an aquaculture facility; and\n- (b) only supplies the seafood directly to a person for the person’s consumption. Example— cooking and selling seafood at a fish and chip shop","sortOrder":232},{"sectionNumber":"ch.7-pt.2","sectionType":"part","heading":"Programs and management statements","content":"# Programs and management statements","sortOrder":233},{"sectionNumber":"sec.187","sectionType":"section","heading":"Requirement for program or management statement","content":"### sec.187 Requirement for program or management statement\n\nAn applicant for a grant or renewal of an accreditation under the seafood scheme must prepare—\na program under the scheme; or\na management statement under the scheme.\n- (a) a program under the scheme; or\n- (b) a management statement under the scheme.","sortOrder":234},{"sectionNumber":"ch.7-pt.3","sectionType":"part","heading":"Food safety requirements","content":"# Food safety requirements","sortOrder":235},{"sectionNumber":"ch.7-pt.3-div.1","sectionType":"division","heading":"Preliminary","content":"## Preliminary","sortOrder":236},{"sectionNumber":"sec.188","sectionType":"section","heading":"Food safety requirements for seafood scheme","content":"### sec.188 Food safety requirements for seafood scheme\n\nThe food safety requirements under this part are food safety requirements for the seafood scheme.","sortOrder":237},{"sectionNumber":"ch.7-pt.3-div.2","sectionType":"division","heading":"General","content":"## General","sortOrder":238},{"sectionNumber":"sec.189","sectionType":"section","heading":"Information about seafood business to be given to Safe Food","content":"### sec.189 Information about seafood business to be given to Safe Food\n\nThis section applies to a person who has the management and control of a business that engages in the production of seafood and is, or is required to be, an accreditation holder under the seafood scheme.\nBefore starting production of seafood, the person must give Safe Food written notice of the following information about the person’s business—\nthe contact details for the business, including the business name of the business;\nthe name and business address of the proprietor of the business;\nthe nature of the business;\nthe location of all premises intended to be used by the person for the production of seafood.\nMaximum penalty—20 penalty units.\nBefore any change happens in the person’s business that will result in information given by the person to Safe Food under this section being incomplete or inaccurate, the person must give Safe Food written notice of the change, unless the person has a reasonable excuse.\nMaximum penalty—20 penalty units.\n(sec.189-ssec.1) This section applies to a person who has the management and control of a business that engages in the production of seafood and is, or is required to be, an accreditation holder under the seafood scheme.\n(sec.189-ssec.2) Before starting production of seafood, the person must give Safe Food written notice of the following information about the person’s business— the contact details for the business, including the business name of the business; the name and business address of the proprietor of the business; the nature of the business; the location of all premises intended to be used by the person for the production of seafood. Maximum penalty—20 penalty units.\n(sec.189-ssec.3) Before any change happens in the person’s business that will result in information given by the person to Safe Food under this section being incomplete or inaccurate, the person must give Safe Food written notice of the change, unless the person has a reasonable excuse. Maximum penalty—20 penalty units.\n- (a) the contact details for the business, including the business name of the business;\n- (b) the name and business address of the proprietor of the business;\n- (c) the nature of the business;\n- (d) the location of all premises intended to be used by the person for the production of seafood.","sortOrder":239},{"sectionNumber":"sec.190","sectionType":"section","heading":"Seafood safety management","content":"### sec.190 Seafood safety management\n\nAn accreditation holder who engages in the production of seafood must—\nsystematically examine all of the holder’s activities in relation to the seafood, at the frequency stated in the processor’s approved program or approved management statement, to—\nidentify potential food safety hazards for the seafood; and\nimplement control measures that are appropriate for managing the food safety hazards; and\nverify the effectiveness of the control measures; and\nkeep records or other evidence that demonstrate the holder has undertaken the systematic examination and implemented the control measures.\nMaximum penalty—20 penalty units.\nThe accreditation holder must keep the record or evidence until whichever of the following happens last—\nthe end of a use-by date of the seafood;\nthe completion of the compliance audit after the seafood is processed;\n6 months after the record or evidence is made.\n(sec.190-ssec.1) An accreditation holder who engages in the production of seafood must— systematically examine all of the holder’s activities in relation to the seafood, at the frequency stated in the processor’s approved program or approved management statement, to— identify potential food safety hazards for the seafood; and implement control measures that are appropriate for managing the food safety hazards; and verify the effectiveness of the control measures; and keep records or other evidence that demonstrate the holder has undertaken the systematic examination and implemented the control measures. Maximum penalty—20 penalty units.\n(sec.190-ssec.2) The accreditation holder must keep the record or evidence until whichever of the following happens last— the end of a use-by date of the seafood; the completion of the compliance audit after the seafood is processed; 6 months after the record or evidence is made.\n- (a) systematically examine all of the holder’s activities in relation to the seafood, at the frequency stated in the processor’s approved program or approved management statement, to— (i) identify potential food safety hazards for the seafood; and (ii) implement control measures that are appropriate for managing the food safety hazards; and\n- (i) identify potential food safety hazards for the seafood; and\n- (ii) implement control measures that are appropriate for managing the food safety hazards; and\n- (b) verify the effectiveness of the control measures; and\n- (c) keep records or other evidence that demonstrate the holder has undertaken the systematic examination and implemented the control measures.\n- (i) identify potential food safety hazards for the seafood; and\n- (ii) implement control measures that are appropriate for managing the food safety hazards; and\n- (a) the end of a use-by date of the seafood;\n- (b) the completion of the compliance audit after the seafood is processed;\n- (c) 6 months after the record or evidence is made.","sortOrder":240},{"sectionNumber":"sec.191","sectionType":"section","heading":"Contamination and handling","content":"### sec.191 Contamination and handling\n\nAn accreditation holder who engages in the production of seafood must take all reasonable measures to prevent the seafood becoming contaminated.\nMaximum penalty—20 penalty units.\nAn accreditation holder who engages in the production of seafood at seafood premises must take all reasonable measures to ensure that seafood handlers at the premises handle the seafood, or surfaces likely to come into contact with the seafood, in a way that is not likely to affect the acceptability of the seafood.\nMaximum penalty—20 penalty units.\n(sec.191-ssec.1) An accreditation holder who engages in the production of seafood must take all reasonable measures to prevent the seafood becoming contaminated. Maximum penalty—20 penalty units.\n(sec.191-ssec.2) An accreditation holder who engages in the production of seafood at seafood premises must take all reasonable measures to ensure that seafood handlers at the premises handle the seafood, or surfaces likely to come into contact with the seafood, in a way that is not likely to affect the acceptability of the seafood. Maximum penalty—20 penalty units.","sortOrder":241},{"sectionNumber":"sec.192","sectionType":"section","heading":"Inputs and harvesting areas","content":"### sec.192 Inputs and harvesting areas\n\nAn accreditation holder who engages in the production of seafood must take all reasonable measures to ensure inputs do not adversely affect the acceptability of the seafood.\nMaximum penalty—20 penalty units.\nAn accreditation holder must not harvest seafood in an area if the holder knows, or ought reasonably know, the seafood may not be acceptable for human consumption.\nMaximum penalty—20 penalty units.\n(sec.192-ssec.1) An accreditation holder who engages in the production of seafood must take all reasonable measures to ensure inputs do not adversely affect the acceptability of the seafood. Maximum penalty—20 penalty units.\n(sec.192-ssec.2) An accreditation holder must not harvest seafood in an area if the holder knows, or ought reasonably know, the seafood may not be acceptable for human consumption. Maximum penalty—20 penalty units.","sortOrder":242},{"sectionNumber":"sec.193","sectionType":"section","heading":"Storing seafood","content":"### sec.193 Storing seafood\n\nAn accreditation holder who stores seafood, other than live seafood, must—\nstore the seafood under temperature control; and\nhave a way of monitoring the temperature of the seafood while the seafood is stored.\nMaximum penalty—20 penalty units.\nAn accreditation holder who stores live seafood must store the seafood in a way that will not adversely affect the acceptability of the seafood.\nMaximum penalty—20 penalty units.\n(sec.193-ssec.1) An accreditation holder who stores seafood, other than live seafood, must— store the seafood under temperature control; and have a way of monitoring the temperature of the seafood while the seafood is stored. Maximum penalty—20 penalty units.\n(sec.193-ssec.2) An accreditation holder who stores live seafood must store the seafood in a way that will not adversely affect the acceptability of the seafood. Maximum penalty—20 penalty units.\n- (a) store the seafood under temperature control; and\n- (b) have a way of monitoring the temperature of the seafood while the seafood is stored.","sortOrder":243},{"sectionNumber":"sec.194","sectionType":"section","heading":"Transporting seafood","content":"### sec.194 Transporting seafood\n\nAn accreditation holder who transports seafood, other than live seafood, must—\ntransport the seafood under temperature control; and\nhave a way of monitoring the temperature of the seafood during the transportation.\nMaximum penalty—20 penalty units.\nAn accreditation holder who transports live seafood must transport the seafood under conditions that will not adversely affect the acceptability of the seafood.\nMaximum penalty—20 penalty units.\n(sec.194-ssec.1) An accreditation holder who transports seafood, other than live seafood, must— transport the seafood under temperature control; and have a way of monitoring the temperature of the seafood during the transportation. Maximum penalty—20 penalty units.\n(sec.194-ssec.2) An accreditation holder who transports live seafood must transport the seafood under conditions that will not adversely affect the acceptability of the seafood. Maximum penalty—20 penalty units.\n- (a) transport the seafood under temperature control; and\n- (b) have a way of monitoring the temperature of the seafood during the transportation.","sortOrder":244},{"sectionNumber":"sec.195","sectionType":"section","heading":"Packaging seafood","content":"### sec.195 Packaging seafood\n\nAn accreditation holder who packages seafood must—\nuse only packaging material that is—\nfit for the material’s intended use; and\nnot likely to cause contamination of the seafood; and\ntake all reasonable measures to ensure that the seafood does not become contaminated during the packaging of the seafood.\nMaximum penalty—20 penalty units.\n- (a) use only packaging material that is— (i) fit for the material’s intended use; and (ii) not likely to cause contamination of the seafood; and\n- (i) fit for the material’s intended use; and\n- (ii) not likely to cause contamination of the seafood; and\n- (b) take all reasonable measures to ensure that the seafood does not become contaminated during the packaging of the seafood.\n- (i) fit for the material’s intended use; and\n- (ii) not likely to cause contamination of the seafood; and","sortOrder":245},{"sectionNumber":"sec.196","sectionType":"section","heading":"Seafood for disposal","content":"### sec.196 Seafood for disposal\n\nAn accreditation holder who engages in the production of seafood must ensure that seafood for disposal is held and kept separate until—\nthe seafood is destroyed, or otherwise used or disposed of, so that the seafood can not be used for human consumption; or\nthe seafood is returned to the supplier of the seafood; or\nthe seafood is processed in a way that ensures the seafood is acceptable; or\nthe holder determines by validation, and Safe Food agrees, that the seafood is acceptable for sale.\nMaximum penalty—20 penalty units.\nThe holder must clearly identify any seafood that is held and kept separate as—\nseafood that is subject to a recall; or\nseafood that has been returned; or\nseafood that is acceptable; or\nseafood that may not be acceptable.\nMaximum penalty—20 penalty units.\nIn this section—\nseafood for disposal means—\nseafood that is subject to a recall, has been returned or is not acceptable; or\nseafood the holder reasonably suspects is not acceptable.\n(sec.196-ssec.1) An accreditation holder who engages in the production of seafood must ensure that seafood for disposal is held and kept separate until— the seafood is destroyed, or otherwise used or disposed of, so that the seafood can not be used for human consumption; or the seafood is returned to the supplier of the seafood; or the seafood is processed in a way that ensures the seafood is acceptable; or the holder determines by validation, and Safe Food agrees, that the seafood is acceptable for sale. Maximum penalty—20 penalty units.\n(sec.196-ssec.2) The holder must clearly identify any seafood that is held and kept separate as— seafood that is subject to a recall; or seafood that has been returned; or seafood that is acceptable; or seafood that may not be acceptable. Maximum penalty—20 penalty units.\n(sec.196-ssec.3) In this section— seafood for disposal means— seafood that is subject to a recall, has been returned or is not acceptable; or seafood the holder reasonably suspects is not acceptable.\n- (a) the seafood is destroyed, or otherwise used or disposed of, so that the seafood can not be used for human consumption; or\n- (b) the seafood is returned to the supplier of the seafood; or\n- (c) the seafood is processed in a way that ensures the seafood is acceptable; or\n- (d) the holder determines by validation, and Safe Food agrees, that the seafood is acceptable for sale.\n- (a) seafood that is subject to a recall; or\n- (b) seafood that has been returned; or\n- (c) seafood that is acceptable; or\n- (d) seafood that may not be acceptable.\n- (a) seafood that is subject to a recall, has been returned or is not acceptable; or\n- (b) seafood the holder reasonably suspects is not acceptable.","sortOrder":246},{"sectionNumber":"sec.197","sectionType":"section","heading":"Receipt of seafood","content":"### sec.197 Receipt of seafood\n\nAn accreditation holder who engages in the production of seafood must take all reasonable measures to ensure the holder accepts only seafood that is protected from the risk of contamination.\nMaximum penalty—20 penalty units.\nAn accreditation holder who is receiving seafood, other than live seafood, must take all reasonable measures to ensure the holder accepts only seafood that is under temperature control.\nMaximum penalty—20 penalty units.\nAn accreditation holder who is receiving live seafood must take all reasonable measures to ensure the seafood has been transported in a way that has not or will not adversely affect the acceptability of the seafood.\nMaximum penalty—20 penalty units.\n(sec.197-ssec.1) An accreditation holder who engages in the production of seafood must take all reasonable measures to ensure the holder accepts only seafood that is protected from the risk of contamination. Maximum penalty—20 penalty units.\n(sec.197-ssec.2) An accreditation holder who is receiving seafood, other than live seafood, must take all reasonable measures to ensure the holder accepts only seafood that is under temperature control. Maximum penalty—20 penalty units.\n(sec.197-ssec.3) An accreditation holder who is receiving live seafood must take all reasonable measures to ensure the seafood has been transported in a way that has not or will not adversely affect the acceptability of the seafood. Maximum penalty—20 penalty units.","sortOrder":247},{"sectionNumber":"sec.198","sectionType":"section","heading":"Skills and knowledge","content":"### sec.198 Skills and knowledge\n\nAn accreditation holder who engages in the production of seafood at seafood premises must ensure each seafood handler at the premises has the following, appropriate for the handler’s work and the food safety hazards relevant to the production of the seafood—\nskills in food safety and food hygiene;\nknowledge of food safety and food hygiene matters.\nMaximum penalty—20 penalty units.\n- (a) skills in food safety and food hygiene;\n- (b) knowledge of food safety and food hygiene matters.","sortOrder":248},{"sectionNumber":"ch.7-pt.3-div.3","sectionType":"division","heading":"Health and hygiene of persons, and premises, vehicles and equipment","content":"## Health and hygiene of persons, and premises, vehicles and equipment","sortOrder":249},{"sectionNumber":"sec.199","sectionType":"section","heading":"Health and hygiene requirements","content":"### sec.199 Health and hygiene requirements\n\nA seafood handler at seafood premises must, when handling or supervising the production of seafood at the premises, exercise personal hygiene and health practices that—\nare appropriate for managing the food safety hazards relevant to the production of the seafood; and\ndo not adversely affect the acceptability of the seafood.\nMaximum penalty—20 penalty units.\nIf a seafood handler at seafood premises knows, or ought reasonably know, the handler—\nhas a symptom that indicates the handler may have a food-borne disease; or\nhas a food-borne disease; or\nis a carrier of a food-borne disease;\nthe seafood handler must not handle seafood at the premises if there is a reasonable risk of contamination of the seafood because of the disease.\nMaximum penalty—20 penalty units.\nAn accreditation holder must take all reasonable measures to ensure a seafood handler at the holder’s seafood premises exercises personal hygiene and health practices at the premises that—\nare appropriate for managing the food safety hazards relevant to the production of the seafood; and\ndo not adversely affect the acceptability of the seafood.\nMaximum penalty—20 penalty units.\nIn this section—\nfood-borne disease means a disease caused by consuming food containing bacteria, pathogens or viruses.\n(sec.199-ssec.1) A seafood handler at seafood premises must, when handling or supervising the production of seafood at the premises, exercise personal hygiene and health practices that— are appropriate for managing the food safety hazards relevant to the production of the seafood; and do not adversely affect the acceptability of the seafood. Maximum penalty—20 penalty units.\n(sec.199-ssec.2) If a seafood handler at seafood premises knows, or ought reasonably know, the handler— has a symptom that indicates the handler may have a food-borne disease; or has a food-borne disease; or is a carrier of a food-borne disease; the seafood handler must not handle seafood at the premises if there is a reasonable risk of contamination of the seafood because of the disease. Maximum penalty—20 penalty units.\n(sec.199-ssec.3) An accreditation holder must take all reasonable measures to ensure a seafood handler at the holder’s seafood premises exercises personal hygiene and health practices at the premises that— are appropriate for managing the food safety hazards relevant to the production of the seafood; and do not adversely affect the acceptability of the seafood. Maximum penalty—20 penalty units.\n(sec.199-ssec.4) In this section— food-borne disease means a disease caused by consuming food containing bacteria, pathogens or viruses.\n- (a) are appropriate for managing the food safety hazards relevant to the production of the seafood; and\n- (b) do not adversely affect the acceptability of the seafood.\n- (a) has a symptom that indicates the handler may have a food-borne disease; or\n- (b) has a food-borne disease; or\n- (c) is a carrier of a food-borne disease;\n- (a) are appropriate for managing the food safety hazards relevant to the production of the seafood; and\n- (b) do not adversely affect the acceptability of the seafood.","sortOrder":250},{"sectionNumber":"sec.200","sectionType":"section","heading":"Seafood premises and equipment","content":"### sec.200 Seafood premises and equipment\n\nThis section applies to—\nan accreditation holder’s seafood premises, including live seafood premises; and\nthe equipment used in the production of seafood at the premises.\nThe holder must ensure the seafood premises and equipment are—\nkept clean, so far as is reasonably necessary; and\ndesigned, constructed, maintained and operated in a way that the acceptability of seafood produced at the premises will not be adversely affected.\nMaximum penalty—20 penalty units.\nThe holder must comply with the following in relation to the seafood premises and equipment—\nthe food standards code, standards 3.2.2 Food safety practices and general requirements (Australia only) , division 5 (Cleaning, sanitising and maintenance) and 3 .2.3 Food premises and equipment (Australia only) ;\nrequirements in an approved program or approved management statement;\nconditions imposed on an accreditation.\nMaximum penalty—20 penalty units.\nIn this section—\nlive seafood premises —\nmeans seafood premises used for the production of live seafood; and\nincludes sea cages.\n(sec.200-ssec.1) This section applies to— an accreditation holder’s seafood premises, including live seafood premises; and the equipment used in the production of seafood at the premises.\n(sec.200-ssec.2) The holder must ensure the seafood premises and equipment are— kept clean, so far as is reasonably necessary; and designed, constructed, maintained and operated in a way that the acceptability of seafood produced at the premises will not be adversely affected. Maximum penalty—20 penalty units.\n(sec.200-ssec.3) The holder must comply with the following in relation to the seafood premises and equipment— the food standards code, standards 3.2.2 Food safety practices and general requirements (Australia only) , division 5 (Cleaning, sanitising and maintenance) and 3 .2.3 Food premises and equipment (Australia only) ; requirements in an approved program or approved management statement; conditions imposed on an accreditation. Maximum penalty—20 penalty units.\n(sec.200-ssec.4) In this section— live seafood premises — means seafood premises used for the production of live seafood; and includes sea cages.\n- (a) an accreditation holder’s seafood premises, including live seafood premises; and\n- (b) the equipment used in the production of seafood at the premises.\n- (a) kept clean, so far as is reasonably necessary; and\n- (b) designed, constructed, maintained and operated in a way that the acceptability of seafood produced at the premises will not be adversely affected.\n- (a) the food standards code, standards 3.2.2 Food safety practices and general requirements (Australia only) , division 5 (Cleaning, sanitising and maintenance) and 3 .2.3 Food premises and equipment (Australia only) ;\n- (b) requirements in an approved program or approved management statement;\n- (c) conditions imposed on an accreditation.\n- (a) means seafood premises used for the production of live seafood; and\n- (b) includes sea cages.","sortOrder":251},{"sectionNumber":"ch.7-pt.3-div.4","sectionType":"division","heading":"Records","content":"## Records","sortOrder":252},{"sectionNumber":"sec.201","sectionType":"section","heading":"Tracing seafood","content":"### sec.201 Tracing seafood\n\nAn accreditation holder who engages in the production of seafood must keep records to identify—\nany person who supplies the seafood to the holder; or\nany person to whom the holder supplies the seafood.\nMaximum penalty—20 penalty units.\n- (a) any person who supplies the seafood to the holder; or\n- (b) any person to whom the holder supplies the seafood.","sortOrder":253},{"sectionNumber":"ch.7-pt.3-div.5","sectionType":"division","heading":"Bivalve molluscs","content":"## Bivalve molluscs","sortOrder":254},{"sectionNumber":"sec.202","sectionType":"section","heading":"Application of div 5","content":"### sec.202 Application of div 5\n\nThis division applies to an accreditation holder who engages in the production of bivalve molluscs.","sortOrder":255},{"sectionNumber":"sec.203","sectionType":"section","heading":"Food safety requirements for the production of bivalve molluscs","content":"### sec.203 Food safety requirements for the production of bivalve molluscs\n\nThe food safety requirements under this division are food safety requirements, for the seafood scheme, for the production of bivalve molluscs.\nThose food safety requirements are additional to the food safety requirements under divisions 2 to 4 .\nHowever, a food safety requirement under this division applies instead of a food safety requirement under divisions 2 to 4 to the extent of any inconsistency.\n(sec.203-ssec.1) The food safety requirements under this division are food safety requirements, for the seafood scheme, for the production of bivalve molluscs.\n(sec.203-ssec.2) Those food safety requirements are additional to the food safety requirements under divisions 2 to 4 .\n(sec.203-ssec.3) However, a food safety requirement under this division applies instead of a food safety requirement under divisions 2 to 4 to the extent of any inconsistency.","sortOrder":256},{"sectionNumber":"sec.204","sectionType":"section","heading":"Types of programs","content":"### sec.204 Types of programs\n\nIf an accreditation holder prepares a program under section 187 , the program complies with section 11 if the program—\nis a program under the food standards code, standard 3.2.1 Food safety programs (Australia only) ; or\nimplements a food safety management system under the Export Control (Fish and Fish Products) Orders 2005 (Cwlth) ; or\nimplements the hazard analysis and critical control point system (HACCP) for food safety management, adopted by the Codex Alimentarius Commission and set out in the document CAC/RCP 1-1969, Rev. 4-2003, Annex; or\nAt the commencement of this section, a copy of the document was able to be viewed at www.codexalimentarius.org/standards/list-of-standards/.\nis another program approved by Safe Food.\nIn this section—\nhazard analysis and critical control point system (HACCP) means a methodology that systematically identifies, evaluates and controls hazards that are significant for food safety.\n(sec.204-ssec.1) If an accreditation holder prepares a program under section 187 , the program complies with section 11 if the program— is a program under the food standards code, standard 3.2.1 Food safety programs (Australia only) ; or implements a food safety management system under the Export Control (Fish and Fish Products) Orders 2005 (Cwlth) ; or implements the hazard analysis and critical control point system (HACCP) for food safety management, adopted by the Codex Alimentarius Commission and set out in the document CAC/RCP 1-1969, Rev. 4-2003, Annex; or At the commencement of this section, a copy of the document was able to be viewed at www.codexalimentarius.org/standards/list-of-standards/. is another program approved by Safe Food.\n(sec.204-ssec.2) In this section— hazard analysis and critical control point system (HACCP) means a methodology that systematically identifies, evaluates and controls hazards that are significant for food safety.\n- (a) is a program under the food standards code, standard 3.2.1 Food safety programs (Australia only) ; or\n- (b) implements a food safety management system under the Export Control (Fish and Fish Products) Orders 2005 (Cwlth) ; or\n- (c) implements the hazard analysis and critical control point system (HACCP) for food safety management, adopted by the Codex Alimentarius Commission and set out in the document CAC/RCP 1-1969, Rev. 4-2003, Annex; or Note— At the commencement of this section, a copy of the document was able to be viewed at www.codexalimentarius.org/standards/list-of-standards/.\n- (d) is another program approved by Safe Food.","sortOrder":257},{"sectionNumber":"sec.205","sectionType":"section","heading":"Additional food safety requirements","content":"### sec.205 Additional food safety requirements\n\nAn accreditation holder must comply with—\nthe requirements stated in the food standards code, standard 4.2.1 Primary production and processing standard for seafood (Australia only) , Schedule (ASQAP manual conditions); or\nother requirements that—\nare stated in the holder’s approved program or approved management statement; and\ngive the same or a higher level of protection for managing exposure to risks in relation to food safety as the requirements mentioned in paragraph (a) .\nMaximum penalty—20 penalty units.\n- (a) the requirements stated in the food standards code, standard 4.2.1 Primary production and processing standard for seafood (Australia only) , Schedule (ASQAP manual conditions); or\n- (b) other requirements that— (i) are stated in the holder’s approved program or approved management statement; and (ii) give the same or a higher level of protection for managing exposure to risks in relation to food safety as the requirements mentioned in paragraph (a) .\n- (i) are stated in the holder’s approved program or approved management statement; and\n- (ii) give the same or a higher level of protection for managing exposure to risks in relation to food safety as the requirements mentioned in paragraph (a) .\n- (i) are stated in the holder’s approved program or approved management statement; and\n- (ii) give the same or a higher level of protection for managing exposure to risks in relation to food safety as the requirements mentioned in paragraph (a) .","sortOrder":258},{"sectionNumber":"sec.206","sectionType":"section","heading":"Co-mingling of bivalve molluscs","content":"### sec.206 Co-mingling of bivalve molluscs\n\nAn accreditation holder must ensure that each batch of bivalve molluscs harvested is—\nseparated from other batches of bivalve molluscs in a way that prevents co-mingling of batches; and\nkept separate from the other batches during any depuration or other handling of the bivalve molluscs in the batch.\nMaximum penalty—20 penalty units.\nIn this section—\nbatch , of bivalve molluscs, means bivalve molluscs that are harvested on the same day and from the same area.\n(sec.206-ssec.1) An accreditation holder must ensure that each batch of bivalve molluscs harvested is— separated from other batches of bivalve molluscs in a way that prevents co-mingling of batches; and kept separate from the other batches during any depuration or other handling of the bivalve molluscs in the batch. Maximum penalty—20 penalty units.\n(sec.206-ssec.2) In this section— batch , of bivalve molluscs, means bivalve molluscs that are harvested on the same day and from the same area.\n- (a) separated from other batches of bivalve molluscs in a way that prevents co-mingling of batches; and\n- (b) kept separate from the other batches during any depuration or other handling of the bivalve molluscs in the batch.","sortOrder":259},{"sectionNumber":"ch.8-pt.1","sectionType":"part","heading":"Repeal","content":"# Repeal","sortOrder":260},{"sectionNumber":"sec.207","sectionType":"section","heading":"Repeal","content":"### sec.207 Repeal\n\nThe Food Production (Safety) Regulation 2002 , SL No. 353 is repealed.","sortOrder":261},{"sectionNumber":"ch.8-pt.2","sectionType":"part","heading":"Transitional provisions","content":"# Transitional provisions","sortOrder":262},{"sectionNumber":"sec.208","sectionType":"section","heading":"Definitions for pt 2","content":"### sec.208 Definitions for pt 2\n\nIn this part—\nrepealed , in relation to a provision of the repealed regulation, means the provision as in force immediately before the commencement.\nrepealed regulation means the repealed Food Production (Safety) Regulation 2002 .","sortOrder":263},{"sectionNumber":"sec.209","sectionType":"section","heading":"Existing accreditations","content":"### sec.209 Existing accreditations\n\nThis section applies to an accreditation in force under the repealed regulation, immediately before the commencement.\nThe accreditation is taken to—\nbe issued under this regulation; and\nauthorise, if the context permits, the carrying out of any accreditation activities that correspond to activities that were authorised to be carried out under the accreditation.\nIf the accreditation was subject to a condition, the accreditation continues to be subject to the condition.\nThe accreditation expires on the earlier of—\nthe end of the period stated in the accreditation; or\nif another accreditation is issued under this regulation, before the end of the period mentioned in paragraph (a), to replace the accreditation—the day the other accreditation is issued.\n(sec.209-ssec.1) This section applies to an accreditation in force under the repealed regulation, immediately before the commencement.\n(sec.209-ssec.2) The accreditation is taken to— be issued under this regulation; and authorise, if the context permits, the carrying out of any accreditation activities that correspond to activities that were authorised to be carried out under the accreditation.\n(sec.209-ssec.3) If the accreditation was subject to a condition, the accreditation continues to be subject to the condition.\n(sec.209-ssec.4) The accreditation expires on the earlier of— the end of the period stated in the accreditation; or if another accreditation is issued under this regulation, before the end of the period mentioned in paragraph (a), to replace the accreditation—the day the other accreditation is issued.\n- (a) be issued under this regulation; and\n- (b) authorise, if the context permits, the carrying out of any accreditation activities that correspond to activities that were authorised to be carried out under the accreditation.\n- (a) the end of the period stated in the accreditation; or\n- (b) if another accreditation is issued under this regulation, before the end of the period mentioned in paragraph (a), to replace the accreditation—the day the other accreditation is issued.","sortOrder":264},{"sectionNumber":"sec.210","sectionType":"section","heading":"Particular applications made before commencement","content":"### sec.210 Particular applications made before commencement\n\nThis section applies to an application that—\nis for—\nthe grant or renewal of an accreditation; or\napproval as an auditor; and\nwas made, but not decided, before the commencement.\nThe repealed regulation continues to apply to dealing with and deciding the application as if this regulation had not commenced.\n(sec.210-ssec.1) This section applies to an application that— is for— the grant or renewal of an accreditation; or approval as an auditor; and was made, but not decided, before the commencement.\n(sec.210-ssec.2) The repealed regulation continues to apply to dealing with and deciding the application as if this regulation had not commenced.\n- (a) is for— (i) the grant or renewal of an accreditation; or (ii) approval as an auditor; and\n- (i) the grant or renewal of an accreditation; or\n- (ii) approval as an auditor; and\n- (b) was made, but not decided, before the commencement.\n- (i) the grant or renewal of an accreditation; or\n- (ii) approval as an auditor; and","sortOrder":265},{"sectionNumber":"sec.211","sectionType":"section","heading":"Approved management statements","content":"### sec.211 Approved management statements\n\nThis section applies to an approved management statement in force under the repealed regulation immediately before the commencement.\nThe statement is taken to be an approved management statement under this regulation.\nIf the statement was subject to a condition, the statement continues to be subject to the condition.\n(sec.211-ssec.1) This section applies to an approved management statement in force under the repealed regulation immediately before the commencement.\n(sec.211-ssec.2) The statement is taken to be an approved management statement under this regulation.\n(sec.211-ssec.3) If the statement was subject to a condition, the statement continues to be subject to the condition.","sortOrder":266},{"sectionNumber":"sec.212","sectionType":"section","heading":"Obligation to do thing indefinitely or within or for stated period","content":"### sec.212 Obligation to do thing indefinitely or within or for stated period\n\nThis section applies if, immediately before the commencement, a person was required to do something under a repealed provision—\nwithin, or for, a stated period that, at the commencement, had not expired; or\nfor an indefinite period.\nThe repealed provision continues to apply to the doing of the thing as if this regulation had not commenced.\n(sec.212-ssec.1) This section applies if, immediately before the commencement, a person was required to do something under a repealed provision— within, or for, a stated period that, at the commencement, had not expired; or for an indefinite period.\n(sec.212-ssec.2) The repealed provision continues to apply to the doing of the thing as if this regulation had not commenced.\n- (a) within, or for, a stated period that, at the commencement, had not expired; or\n- (b) for an indefinite period.","sortOrder":267},{"sectionNumber":"sec.213","sectionType":"section","heading":"References to repealed regulation","content":"### sec.213 References to repealed regulation\n\nIn an instrument, if the context permits—\na reference to the repealed regulation is taken to be a reference to this regulation; and\na reference to a repealed provision is taken to be a reference to a corresponding provision of this regulation.\nSubsection (1) does not limit the application of the Acts Interpretation Act 1954 , section 14H.\n(sec.213-ssec.1) In an instrument, if the context permits— a reference to the repealed regulation is taken to be a reference to this regulation; and a reference to a repealed provision is taken to be a reference to a corresponding provision of this regulation.\n(sec.213-ssec.2) Subsection (1) does not limit the application of the Acts Interpretation Act 1954 , section 14H.\n- (a) a reference to the repealed regulation is taken to be a reference to this regulation; and\n- (b) a reference to a repealed provision is taken to be a reference to a corresponding provision of this regulation.","sortOrder":268},{"sectionNumber":"sch.1-pt.1","sectionType":"part","heading":"Fees for accreditation","content":"# Fees for accreditation","sortOrder":269},{"sectionNumber":"sch.1-pt.1-div.1","sectionType":"division","heading":"Application fee","content":"## Application fee","sortOrder":270},{"sectionNumber":"sch.1-pt.1-div.2","sectionType":"division","heading":"Accreditation fees","content":"## Accreditation fees","sortOrder":271},{"sectionNumber":"sch.1-pt.2","sectionType":"part","heading":"Fees for approval as auditor","content":"# Fees for approval as auditor","sortOrder":272},{"sectionNumber":"sch.4-pt.1","sectionType":"part","heading":"Low risk","content":"# Low risk","sortOrder":273},{"sectionNumber":"sch.4-pt.2","sectionType":"part","heading":"High risk","content":"# High risk","sortOrder":274},{"sectionNumber":"sch.7-pt.1","sectionType":"part","heading":"Low risk","content":"# Low risk","sortOrder":275},{"sectionNumber":"sch.7-pt.2","sectionType":"part","heading":"Medium risk","content":"# Medium risk","sortOrder":276},{"sectionNumber":"sch.7-pt.3","sectionType":"part","heading":"High risk","content":"# High risk","sortOrder":277},{"sectionNumber":"sch.11-pt.1","sectionType":"part","heading":"Low risk","content":"# Low risk","sortOrder":278},{"sectionNumber":"sch.11-pt.2","sectionType":"part","heading":"Medium risk","content":"# Medium risk","sortOrder":279},{"sectionNumber":"sch.11-pt.3","sectionType":"part","heading":"High risk","content":"# High risk","sortOrder":280},{"sectionNumber":"sch.12-pt.1","sectionType":"part","heading":"Low risk","content":"# Low risk","sortOrder":281},{"sectionNumber":"sch.12-pt.2","sectionType":"part","heading":"Medium risk","content":"# Medium risk","sortOrder":282},{"sectionNumber":"sch.12-pt.3","sectionType":"part","heading":"High risk","content":"# High risk","sortOrder":283}],"analysis":{"issue_detection":{"absurdities":[],"contradictions":[]},"summary":{"complexity_score":8,"scope_assessment":{"changed":false,"description":"The regulation appears consistent with its stated purpose: implementing food safety schemes for Queensland primary produce industries under the Food Production (Safety) Act 2000. The scope covers the industries and activities one would expect from a primary food production safety regulation, without evidence of scope creep beyond its original intent. The inclusion of multiple industry-specific schemes (dairy, egg, meat, seafood, horticulture) within one regulation is consistent with a comprehensive primary production safety framework rather than an expansion of original scope."},"complexity_factors":["Multiple interlocking food safety schemes (dairy, egg, horticulture, meat, seafood) each with their own specific requirements referenced across different chapters and schedules","Two-tier compliance framework (compulsory vs advisory standards) with different obligations for each","Dual compliance document system (programs vs management statements) with different rules, amendment processes, and audit triggers for each","Tiered risk categorisation (low/medium/high) that determines audit frequency, with different audit schedules for grant vs renewal of accreditation","Complex amendment process requiring Safe Food approval for 'significant food safety matters' but allowing self-amendment for minor changes","Cascading cross-references to other sections, chapters, and external schedules throughout the document, requiring readers to navigate extensively","Different record-keeping obligations layered across general requirements and scheme-specific sections","Technical food safety concepts (HACCP-like critical control points, validation of control measures, pathogen control) embedded in legal obligations","Fee structure tied to external schedules with separate application and accreditation fees, instalment conditions, and multiple fee exemption categories","Multiple enforcement mechanisms operating simultaneously: penalties, corrective action requests (CARs), nonconformance audits, check audits, and accreditation cancellation"],"plain_english_summary":"This Queensland regulation requires anyone producing or processing primary foods (dairy, eggs, meat, seafood, fruit/veg) to be accredited, keep approved food‑safety plans and records, meet hygiene and water standards, and submit to regular audits by approved auditors. It creates a public register, enforces immediate reporting of suspected failures, and imposes penalties for non‑compliance. It matters because it standardises on‑farm and primary‑processing controls to protect public health and market access."},"kimi_summary":{"_metrics":{"completionTokens":911},"content_quality":"ok","complexity_score":8,"scope_assessment":{"changed":false,"description":"The legislation appears to maintain its original scope as a comprehensive food safety regulation for Queensland primary production. The 2014 version replaces the 2002 regulation but covers the same five food sectors (dairy, eggs, horticulture, meat, seafood) with substantially similar structural elements. The amendments noted (2018-2022) relate to fee updates and minor operational adjustments rather than expansion into new industry sectors or regulatory domains."},"complexity_factors":["Five separate food safety schemes (dairy, egg, horticulture, meat, seafood) with overlapping but distinct requirements","Extensive cross-referencing to external documents: Food Standards Australia New Zealand (FSANZ) standards, compulsory standards, advisory standards, and schedules not fully reproduced in the text","Multiple compliance pathways: programs vs management statements, with different amendment and audit rules for each","Nested conditional logic throughout (e.g., 'if the holder knows or ought reasonably know... unless the holder has a reasonable excuse')","Risk-based audit schedules with three tiers (low/medium/high) that vary by food type and whether it's a new or renewed accreditation","Detailed record-keeping requirements with multiple retention periods (use-by date, audit completion, or 6 months—whichever is last)","Specific labelling requirements with font sizes, colours, and exact wording mandated","Transitional provisions preserving rights under repealed 2002 regulation","Fee structures referencing external schedules with annual indexation dates","Interstate recognition provisions for meat transporters and wild game hunters"],"plain_english_summary":"**What this legislation does:**\n\nThis is a Queensland regulation that sets up food safety rules for businesses producing primary food products—specifically **dairy, eggs, horticulture (seed sprouts), meat, and seafood**. It replaces an earlier 2002 regulation.\n\n**Who it affects:**\n- **Food producers and processors** in Queensland who handle these five categories of food\n- **Safe Food Queensland** (the government body that oversees compliance)\n- **Auditors** who check that businesses are following the rules\n\n**Key requirements:**\n\n**1. Accreditation system**\n- Businesses must get accredited by Safe Food to operate under one of five \"food safety schemes\"\n- They must prepare either a detailed **food safety program** or a simpler **management statement** explaining how they'll manage risks\n- Accreditation lasts 1 year (can be shorter) and must be renewed\n\n**2. Food safety standards**\n- Businesses must follow **compulsory standards** (mandatory rules) and may follow **advisory standards** (optional best practices)\n- Specific rules cover: keeping animals/birds healthy, controlling chemical residues, proper temperature control, clean premises, staff hygiene, and traceability records\n\n**3. Record keeping and traceability**\n- Businesses must keep detailed records so food can be traced from farm to sale\n- Records must be kept for at least 6 months, or until after any compliance audit\n\n**4. Auditing and compliance**\n- Safe Food conducts regular **compliance audits** based on risk levels (low, medium, high)\n- **Critical nonconformances** (serious safety failures) trigger immediate extra audits\n- **Major nonconformances** require corrective action plans\n\n**5. Special rules for specific foods**\n- **Dairy**: Includes milk, cheese, yoghurt, ice cream; special rules for unpasteurised goat milk\n- **Eggs**: Must be stamped with producer ID; cracked/dirty eggs can't be sold; egg products must be pasteurised\n- **Meat**: Covers slaughter, processing, chilling, and strict separation of pet meat from human food\n- **Seafood**: Includes temperature monitoring, special rules for bivalve molluscs (oysters, mussels)\n- **Horticulture**: Currently only covers seed sprouts\n\n**Why it matters:**\nThis regulation protects public health by ensuring Queensland's primary food production meets national food standards. It creates a transparent system where consumers can trace where food came from, and unsafe food can be quickly identified and recalled."},"flash_summary_failed":{"failed":true,"reason":"A positive credit balance is required for all requests, including BYOK, so fallback providers remain available. Add credits at https://vercel.com/d?to=%2F%5Bteam%5D%2F%7E%2Fai%3Fmodal%3Dtop-up to continue.","source":"analysis-cron"},"flash_summary":{"complexity_score":8,"scope_assessment":{"changed":true,"description":"This regulation consolidates and expands operational detail compared with earlier, higher-level instruments. Compared with a simple accreditation framework, it adds: a public accreditations register (sec.7); an explicit, tiered audit regime with strict timing (secs.48–56); detailed program content rules (risk assessments, verification, validation and corrective action — secs.15–18); mandatory recordkeeping and scheme-specific traceability rules (sec.19 and many scheme sections such as secs.108,160–163,201); and commodity‑specific additional regimes (e.g. goat‑milk-specific testing and labelling, ch.3 pt.4; detailed poultry producer/processor requirements, ch.6 div.7; bivalve-specific controls, secs.202–206). These additions increase administrative scope and regulatory detail beyond a minimal accreditation scheme: they transfer measurable compliance costs to holders (fees, testing, infrastructure, recordkeeping), expand regulator discretion and monitoring capacity (Safe Food amendment and audit powers — secs.20–26,45–46), and create differentiated burdens across sectors and firm sizes. Transitional provisions allow continuity of prior accreditations (secs.209–213), but the overall effect is a materially broader, more prescriptive regulatory footprint than a purely descriptive accreditation law."},"complexity_factors":["213+ numbered sections (sec.1 to sec.213) plus multiple schedules and parts — substantial length and coverage","Multiple commodity-specific schemes (dairy, egg, horticulture, meat, seafood) with scheme-specific chapters and cross-references (ch.3–ch.7)","Extensive cross-references to external instruments and Acts (Food Standards Code, Chemical Usage Act 1988, FSANZ guidelines, APVMA, Export Control Orders, NATA accreditation) increasing interpretive dependencies","Three-tier risk classification (low/medium/high) with schedules listing activities that determine audit timing (sec.48 and schedules) — conditional audit logic across secs.50–55","Detailed audit and nonconformance regime with nested procedural timings and penalties (14‑day CAR deadlines, 28‑day amendment periods, 3/6/12 month audit windows; secs.21,22,50–55,57–59)","Multiple recordkeeping regimes with different retention rules and scheme-specific record lists (sec.19, secs.108–109, 160–163, 201)","Amendment and approval processes with two tracks (Safe Food‑initiated and holder‑initiated), and distinctions between 'significant' and non‑significant matters (secs.20–26)","Variable penalties by provision (commonly 20 or 50 penalty units) and cost-recovery powers (sec.46), adding compliance risk calculations","Public register and transparency obligations with deletion rules and potential privacy implications (sec.7: retention and 1‑year removal for former holders; sec.9)","Multiple exceptions and interaction rules (e.g. where this regulation overrides or is overridden by standards, Parts that ‘apply instead of’ other parts — secs.6,35,65,114,121,168,203)"],"plain_english_summary":"**What this regulation does, simply put**\n\n- This regulation sets the operational rules that businesses must follow to be accredited to produce primary food (milk, eggs, meat, seafood, horticulture/sprouts) and to keep that accreditation. It translates national food-standard requirements into practical obligations for producers, processors, transporters and auditors. (See ch.2–ch.7.)\n\n**Who it affects**\n\n- Accreditation applicants and holders (farmers, processors, depots, factories, seafood operators, etc.) — they must prepare and follow a written program or management statement describing how they control food-safety risks (sec.11, secs.64,97,113,119,187). \n- Approved auditors and prospective auditors — approval, fees and competence rules apply (secs.31–34).\n- Safe Food (the regulator) — responsible for keeping an accreditations register, approving programs, running audits, issuing amendment notices, and publishing/register maintenance (secs.7,9,12,20–26,45–46).\n- People who handle, transport or label produce — specific duties on transport, labelling, storage, equipment, hygiene and record‑keeping (multiple provisions; e.g. secs.36–44, 68–82, 100–109, 134–164, 189–201).\n\n**How it works — the mechanics you need to know**\n\n- Programs vs management statements: An applicant must prepare either a program (more detailed, often HACCP-style) or a management statement; Safe Food will only grant or renew accreditation if satisfied the document identifies hazards and explains monitoring and controls (sec.11, sec.12). \n\n- Standards hierarchy: If a compulsory or advisory standard applies, the program/statement must adopt at least one of the prescribed ways to control the risk (secs.4–5). Where this regulation conflicts with a compulsory/advisory standard, the regulation prevails to the extent of inconsistency (sec.6).\n\n- Record keeping and traceability: Accreditation holders must keep sufficient records to show compliance and to allow tracing of product and relevant inputs; retention periods are specified (sec.19 and scheme-specific record rules e.g. secs.108–109, 160–163, 201).\n\n- Audits and risk tiers: Activities are placed into risk categories (low/medium/high) by schedule (sec.48). Audit frequencies, for grant and renewal, differ by risk category and are strictly timed (secs.50–55). Safe Food can vary audit frequency in some circumstances (sec.56). Auditors must issue corrective action requests (CARs) for major nonconformances and act immediately for critical nonconformances (secs.57–58).\n\n- Program amendments and regulatory oversight: Safe Food may require amendments to approved programs/management statements following a prescribed notice, show‑cause and decision process (secs.20–23). Holders may make minor (non‑significant) changes without approval; significant changes require prior approval (secs.24–26).\n\n- Public register and transparency: Safe Food must maintain a public accreditations register with contact and activity details (sec.7) and make it available for inspection or publish online (sec.9).\n\n- Fees, exemptions and payments: Fees are prescribed for grants, renewals and auditor approvals; some classes (schools, specified preferred supplier egg/poultry arrangements) are exempt (secs.29–33, 30). Renewal fees are payable yearly (sec.33). Safe Food may waive fees for auditor approvals for certain public employees (sec.32).\n\n- Scheme‑specific rules: For each commodity the regulation sets additional, scheme‑specific obligations that sit alongside the general rules. Examples:\n  - Dairy: animal health, stock‑food controls, temperature and composition controls, testing and pasteurisation obligations (secs.67–82). Goat‑milk specific rules for raw goat milk sold without factory processing (secs.83–93).\n  - Egg: bird health, egg marking/production identification, cracking/soiling rules, pasteurisation rules for egg products (secs.100–109).\n  - Horticulture (seed sprouts): production and processing must meet the compulsory standard (secs.110–115).\n  - Meat and poultry: identification of source, post‑mortem dispositions, chilling, processing controls, traceability and heavy additional poultry rules (secs.121–186, 166–183 for poultry specifics).\n  - Seafood: notice requirements before starting production, seafood‑specific handling, temperature control, bivalve mollusc batch separation and ASQAP conditions (secs.184–206, esp. secs.189–206).\n\n**Who pays, who decides, and what behaviour changes**\n\n- Who pays: accreditation applicants/holders pay application and accreditation fees (sec.29); laboratories, equipment, additional staff training and record-keeping are private costs; Safe Food may recover costs of check audits from holders (sec.46). Penalties for noncompliance are payable by the responsible holder or person (various penalty amounts listed throughout).\n\n- Who decides: Safe Food decides whether programs/management statements are acceptable, may require amendments and may vary audit frequency (secs.12, 20–26, 56). Approved auditors decide whether nonconformances are major or critical and must issue CARs (secs.57–58).\n\n- Behaviour changes required: prospective and current accreditation holders must: prepare and follow written programs/management statements; conduct risk assessments; implement monitoring, validation and corrective actions; keep defined records; notify Safe Food of suspected failures immediately (sec.36); submit to scheduled audits; maintain premises/equipment/transport and labelling standards; and follow scheme‑specific testing and traceability rules.\n\n**Official purpose and a brief practical test of effects**\n\n- Official purpose claim: the regulation gives effect to particular Food Standards Code requirements and implements a single, enforceable set of rules across primary-produce sectors (see ch.3–ch.7 scheme purposes such as secs.60,94,110,116,184).\n\n- Practical tests against costs, incentives and trade-offs:\n  - Compliance costs: the regulation requires documented programs, monitoring, validation, record‑keeping and audits (secs.11,15–19,16,57–58). Those create direct costs (staff time, consultants/auditors, lab tests, equipment upgrades). Testing obligations (e.g. goat‑milk testing by NATA labs, sec.90) impose measurable recurring costs. \n  - Administrative burden/concentration: larger producers can spread compliance and audit costs over volume; small operators face relatively higher per‑unit costs. The regulation contains modest targeted fee exemptions (schools, some preferred-supplier arrangements — sec.30), but otherwise fees and audit obligations are uniform. \n  - Regulatory discretion and timing risk: Safe Food has decision and amendment powers (secs.20–26,56), which creates implementation risk for holders if requirements change or additional audits are imposed. The regulation prescribes notice and show‑cause periods (secs.21–22) to limit arbitrariness but gives the regulator room to adjust compliance obligations. \n  - Incentives for private risk management: the framework encourages documented systems (HACCP or equivalent for some sectors, sec.204) and provides pathways for alternative verification systems to reduce audit frequency (secs.50,53). This preserves some flexibility for operators that can demonstrate reliable systems, which can lower long‑run audit costs. \n  - Trade‑offs and opportunity costs: resources devoted to compliance are not available for other investments (e.g. productivity improvements). The detailed traceability and labelling rules improve recall capacity (reducing public health externalities) but increase operational complexity for supply chains (secs.19,160–163,164). \n  - Effects on competition and market entry: by standardising controls, the regulation raises the baseline for safe operation but also raises the fixed costs of entry (preparation of programs, application fees, meeting infrastructure/temperature/control requirements). This can favour incumbents unless mitigated by exemptions/assistance (sec.30). \n\n**Compliance and enforcement architecture — quick facts**\n\n- Penalties vary by provision (commonly 20 or 50 penalty units depending on gravity) and are specified alongside obligations (e.g. record keeping sec.19 — 20 units; many poultry/meat producers face 50 unit penalties for key biosecurity/traceability duties). \n- Auditors must issue CARs and run nonconformance audits; Safe Food can run check audits and recover costs (secs.46,57–58). \n\nIf you want, I can:\n- extract the specific duties and penalties that apply to a single sector (e.g. dairy or seafood) into a checklist for operators; or\n- draft a short compliance-action timeline for a new accreditation applicant (what to prepare and by when, with section references).\n"}},"importantCases":[],"_links":{"self":"/api/acts/food-production-safety-regulation-2014","history":"/api/acts/food-production-safety-regulation-2014/history","analysis":"/api/acts/food-production-safety-regulation-2014/analysis","conflicts":"/api/acts/food-production-safety-regulation-2014/conflicts","importantCases":"/api/acts/food-production-safety-regulation-2014/important-cases","documents":"/api/acts/food-production-safety-regulation-2014/documents"}}