Schedule 1 Requirements for registered establishment
Part 1 Construction requirements
1 Siting of establishment
An establishment in which dried fruits are intended to be prepared shall be sited so that any adjacent or adjoining buildings, activities and land use do not present a source of:
(a) interference with, or potential contamination of, the hygienic operation of the establishment; or
(b) cross infestation to the dried fruits.
2 Maintenance and services
2.1 Access ways to buildings at the establishment shall be paved, graded and drained.
2.2 Building surrounds shall be maintained in a manner that will prevent infestation and contamination of the dried fruits.
2.3 Provision shall be made for the efficient and hygienic disposal of:
(a) all liquid and solid waste from the establishment;
(b) stormwater; and
(c) sewage.
3 General building requirements
3.1 A building that is to be used or is used for the receipt, processing, packing or storage of dried fruit shall be designed and constructed to effectively restrict the:
(a) entry and harbourage of pests; and
(b) entry of environmental contaminants.
3.2 Areas of an establishment in which dried fruits are handled or processed shall be designed and constructed to:
(a) allow the hygienic handling of dried fruits;
(b) separate operations that may cause cross contamination of the dried fruits;
(c) provide separate storage for unprocessed fruit, processed dried fruits and inedible material;
(d) protect dried fruits from contamination; and
(e) prevent deterioration of dried fruits by exposure.
3.3 All parts of an establishment shall be easily accessible for inspection and effective cleaning.
4 Internal walls and partitions
The finished surfaces of internal walls, ceilings or machinery shall not come into contact with dried fruit unless the surface of the wall, ceiling or machinery is:
(a) non‑toxic; and
(b) capable of withstanding:
(i) hosing with hot water and detergents; and
(ii) a reasonable degree of impact.
5 Doors, hatches and windows
All external doors, windows and ventilation openings shall be effectively proofed against the entry of pests and dust.
6 Ceilings and underside of roofs
Ceilings and the underside of roofs shall be constructed to minimize the accumulation of dirt, condensation, mould development and flaking.
7 Floors
7.1 Floors of an establishment shall:
(a) be evenly graded towards drainage outlets; and
(b) be constructed of dense waterproof concrete or any other impact resistant impervious substance that permits:
(i) effective cleaning; and
(ii) in fumigation areas, effective fumigation of dried fruits.
7.2 Floor joints in areas where dried fruits are processed shall be sealed with impervious materials and be finished flush with the floor surface.
8 Drainage
8.1 Floor drains shall be adequate in size, number and location to allow the maximum flow of water under usual working conditions.
8.2 All drains at the establishment shall:
(a) be effectively sealed by a water trap;
(b) except in the case of open drains, be adequately vented to the exterior of the establishment;
(c) have adequate access for cleaning; and
(d) be adequately covered to stop any safety or hygiene hazard.
8.3 Septic tanks at the establishment shall be:
(a) located in a place that does not present a hygiene hazard to dried fruits or fruit from which dried fruits are prepared; and
(b) away from any processing or storage area, or entrance to the establishment.
8.4 Waste water from processing areas and equipment shall be disposed of by direct discharge in the establishment’s drainage system.
8.5 Save‑all or waste traps shall not be located in a place that may cause a hygiene hazard to dried fruits.
9 Sanitary drainage
Sanitary drainage shall:
(a) not be connected with any other drains within the establishment; and
(b) be directed to a septic tank or sewerage system.
10 Stormwater drainage
Where a stormwater drainage system is connected to the effluent treatment system at an establishment, it shall be designed and maintained to ensure flooding is unlikely to occur.
11 Lighting
11.1 The lighting in each area of an establishment shall be suitable for the function carried out in that area, and in areas used for sorting or inspection shall provide a minimum illumination of 600 lx.
11.2 The light produced shall not distort colours, and shall be arrange in a manner that ensures that shadow free lighting that is equivalent to day-light is available at inspection points.
11.3 Light fittings shall be of an approved type or equipped with a cover or other suitable means that will prevent contamination of dried fruits from broken lights.
12 Stairs, platforms, stands, etc
Stairs, catwalks, stands, platforms, ladders located in areas of an establishment where processing of dried fruits takes place shall be:
(a) made of materials that are impervious, non‑slip, impact resistant and able to be effectively cleaned; and
(b) situated and constructed so that dried fruit are not contaminated by particles falling from them into dried fruits or dried fruits processing equipment.
13 Ventilation
Adequate ventilation shall be provided in all processing areas and where fumigants are used, to remove contaminated air, prevent condensation build up, and to maintain reasonable and safe working conditions.
14 Storage of materials and equipment
An establishment shall have a separate area for the storage of:
(a) cleaning materials and equipment;
(b) rodenticides, fumigants, insecticides and other toxic substances; and
(c) any other material that may contaminate or be a source of infestation of dried fruit.
15 Storage of waste
An establishment shall have adequate facilities for the storage of waste and material not fit for human consumption.
16 Packaging materials storage
Areas of an establishment used for the storage of cartons, wrapping materials and empty dried fruit containers shall be separate from areas used for the storage of cleaning compounds, other chemicals and unprocessed dried fruits.
17 Storage racks and shelving
Storage racks and shelving in an establishment shall be designed and constructed from suitable materials which will:
(a) minimize deterioration of these racks or shelving; and
(b) allow effective cleaning of the racks and shelving, and be suitable for the safe storage of dried fruits.
18 Refrigeration facilities
18.1 Internal walls of refrigerated rooms at establishments shall have:
(a) a smooth impervious finish; and
(b) coved joints at the floor‑to‑wall intersections and the wall‑to‑wall intersections.
18.2 Prefabricated walls of refrigeration rooms at establishments shall have:
(a) internal panel linings that adhere directly to the insulating material to form an integral wall section; and
(b) tight fitting and waterproof edges on all joining moulds.
19 Equipment and utensils
19.1 Equipment and utensils used in an establishment shall be designed, constructed, installed, operated and maintained in a manner that will prevent hygiene hazards and permit easy and thorough cleaning.
19.2 Surfaces over which dried fruit pass shall be kept clean and free of debris, residues and other potential contaminants.
20 Thermometers
20.1 Any thermometer used in the establishment shall be of a size and design that permits the division to be read easily to 1°C and located in such a position that allows it to be easily read.
20.2 Any thermometer constructed of glass that is located in an area where processing of dried fruits takes place shall be protected against breakage.
21 Dehydration equipment
The dehydration equipment shall be:
(a) designed and constructed of materials that may be cleaned effectively and that will not contaminate dried fruits or fruit from which dried fruits are derived; and
(b) located in a manner to enable effective cleaning of adjoining areas.
22 Steam
Steam or any other heating medium used in an establishment shall not contain substances that may be hazardous to health or contaminate fruit.
23 Compressed air
Compressed air that comes into direct contact with fruit from which dried fruits are prepared shall:
(a) not contain oil or other substances that are hazardous to health; and
(b) be generated by a machine that has a filtered air intake that is located in a clean place.
24 Water supply
A registered establishment shall be connected to, or maintain a supply of water that is:
(a) of adequate pressure;
(b) of suitable temperature;
(c) distributed to all areas of the establishment; and
(d) protected against contamination.
25 Water quality
25.1 Except where permitted by subclause 25.2 potable water shall be used in a registered establishment.
25.2 Water that is not potable water may be used for steam production, refrigeration, fire control and other purposes where the water does not come into direct contact with fruit.
26 Water reticulation
The water reticulation system at a registered establishment shall have:
(a) no cross connection between potable and non-potable water reticulation system;
(b) non‑return devices installed, where necessary to prevent back-siphonage into the reticulation systems;
(c) no deadends; and
(d) non‑potable water outlets clearly identified.
27 Water treatment
The occupier of a registered establishment shall not treat water at the establishment other than by chlorination, ozone or ultraviolet treatment.
28 Reuse of potable water
Potable water that is re‑used as a source of in‑feed water during the preparation of dried fruits shall:
(a) be chlorinated so that the level of free residual chlorine is not less than 1.0 ppm sampled at any point within the system; and
(b) be filtered before re‑use.
29 In‑plant storage tanks
In‑plant water storage tanks at an establishment shall be covered in a manner that will prevent the entry of pests and contaminants.
30 Protective clothing racks
Where appropriate, racks for protective clothing shall be provided within or adjacent to the processing area.
31 Equipment and utensil washing
Facilities shall be provided at a registered establishment for the washing of movable equipment, utensils, product containers, protective clothing and similar items.
32 Hose points
An establishment shall have sufficient hose points with suitable hose racks constructed of rust resistant material.
33 Handwashing facilities
33.1 Handbasins and notices stating that personnel must wash their hands before handling dried fruits or fruit from which dried fruits are to be prepared shall be provided at accessible locations throughout processing areas of an establishment.
33.2 Handwashing facilities shall be:
(a) located adjacent to entrances through which persons enter areas in which processing of dried fruits takes place at an establishment; and
(b) sufficient in number to enable all persons to wash their hands immediately on entering the processing area.
33.3 Handbasins shall be supplied with:
(a) hot and cold water, or a controlled warm water supply;
(b) a dispenser containing an approved liquid soap; and
(c) a dispenser containing paper towels and a method for the disposal of used paper towels, or another means of single use hand drying.
34 Processing equipment
34.1 Where an establishment is to be used for the processing and packaging of dried fruits, machinery capable of detecting and removing foreign material from the fruit during processing and packaging shall be provided.
34.2 Except where otherwise approved by the Secretary, each processing line along which packed and processed dried fruits pass shall incorporate an electrically operated metal detector that shall have an accuracy sufficient to warn, either by:
(a) a signal indicating the presence of an object to the size of a 5 millimetre metal ball; or
(b) automatic removal of an object to the size of a 5 millimetre metal ball.
34.3 Equipment shall be provided at an establishment suitable for the removal and collection of dust and screenings from the dried fruits during processing.
34.4 An establishment at which dried fruits are to be prepared shall have suitable facilities (or access to these facilities) for analysis of dried fruits and records of any analysis shall be maintained at the establishment.
34.5 Where fumigation of dried fruit is to be undertaken at an establishment, it shall have equipment suitable for the purpose and for the removal of hazardous fumes in accordance with the NH&MRC ‘Code of Practice for the Fumigation of Dried Fruit with Methyl Bromide’, 1971 edition.
35 Inspection facilities
Where dried fruits are to be inspected at an establishment, an inspection area adjacent to the processing or storage area that is free of steam, obnoxious fumes, excessive noise and dust shall be provided for the exclusive use of authorized officers and shall have:
(a) lighting of at least 600 lx that is equivalent to daylight; and
(b) a table or bench:
(i) of not less than 1.5 metres in length by one metre in breadth;
(ii) that is surfaced with white plastic coated board or other impervious material; and
(iii) constructed to permit the quick return of the dried fruits to the container from which the fruit was removed; and
(c) access to a hand basin.
36 Accommodation for authorized officers
36.1 Where an authorized officer is located at an establishment for at least an aggregate of two days of the working week a private room or area of at least nine square metres shall be provided for use by the authorized officer.
36.2 The room or area prescribed in subclause 36.1 shall be increased by 6.6 square metres for each additional authorized officer located at an establishment.
36.3 The room or area described in subclause 36.1 shall be equipped with:
(a) a serviceable telephone;
(b) office equipment including a clothes locker, desk, chair and lockable filing cabinet;
(c) facilities for boiling water; and
(d) equipment that will maintain the temperature of the room between 15°C and 30°C.
36.4 Where authorized officers are not located at an establishment an authorized officer carrying out duties at the establishment shall be provided with access to a desk, chair, and when required, telephone, under conditions of reasonable privacy.
37 Staff amenities
37.1 Change rooms and separate toilet rooms shall be provided for all persons employed at an establishment in the handling and processing of dried fruits.
37.2 The entrance to toilet rooms from areas where dried fruits are prepared shall be through:
(a) an intervening change room; or
(b) an air lock that is vented to external air.
37.3 Handwash basins shall be provided in each toilet room in accordance with clause 33.
Note: The number of toilet bowls or urinals provided should be adequate for the number of persons employed at peak processing times.
38 Loading docks
An establishment shall have a loading dock that is:
(a) located in an area that is convenient to the storage area; and
(b) enclosed or provided with an awning to protect the dried fruits during loading and unloading.
39 Dried fruits store
A building used as a store for dried fruits or fruit from which dried fruits are to be prepared shall be of sound construction and designed and maintained in a manner that:
(a) prevents the entry of pests and other contaminants; and
(b) allows the store to be cleaned effectively.
40 Container depots and terminals
40.1 Roads, access ways and storage areas for container system units at a container depot or terminal shall be adequately sealed and drained.
40.2 A container depot or terminal shall be equipped with:
(a) cleaning facilities for container system units or access to such facilities; and
(b) an area with a desk, chair and telephone that may be used by an authorized officer in reasonable privacy.
Part 2 Operation requirements
41 Condition of establishment
The occupier of an establishment shall maintain the establishment, its surrounds, and fittings and equipment at the establishment in a hygienic condition.
42 Records to be maintained
The occupier of the establishment shall maintain records of all control checks and corrective action taken, and shall ensure that the records are readily accessible to an authorized officer.
43 Cleaning of establishment and equipment
43.1 The establishment shall be thoroughly cleaned and the walls sprayed each year with an approved insecticide that is suitable for use in food preparation areas, immediately prior to the main intake of fruit from which dried fruits are prepared and at any other time that an authorized officer directs.
43.2 Fruit debris, waste and screenings that are not to be further processed shall be removed:
(a) unless otherwise approved by an authorized officer, at least once a day from the building used for processing or packing dried fruits; and
(b) at least once a week from the establishment.
43.3 Immediately before the commencement of each packing season and at any other time that an authorized officer directs, all second‑hand hessians, plastic sheets, sweat boxes, bulk bins, drying trays and packing boxes shall have all fruit and debris cleaned from the surface of them and shall be treated in accordance with directions of an authorized officer.
43.4 Machinery, equipment and the surrounding floor area shall be thoroughly cleaned of all dried fruit and debris where:
(a) only one kind of dried fruit is processed and packed at the establishment — at intervals not exceeding one week, or at such other times as an authorized officer directs;
(b) two or more kinds of dried fruits are processed and packed at the establishment — immediately after the processing and packing of one kind of dried fruits has been completed; or
(c) more than three days has elapsed since processing or packing ceased — prior to the commencement of processing or packing of dried fruits.
44 Storage of toxic substances
44.1 Toxic substances shall:
(a) not be stored in an area of a building where dried fruits are prepared; and
(b) be stored and used in a manner that does not contaminate prescribed goods.
44.2 Material that may be a source of contamination or cause infestation of dried fruits shall not be stored or handled in a building used for the processing, packing or storage of the dried fruits.
45 Animals excluded from premises
Animals shall be excluded at all times from the areas of the establishment where preparation of dried fruits takes place.
46 Glass
Glass, other than glass containers that are to be used for packaging of dried fruits shall not be permitted in the processing areas of the establishment.
47 Handwashing facilities
Handwashing facilities and toilets at the establishment shall be kept in a sanitary condition at all times.
48 Protection of dried fruits from contamination and pest
Dried fruits, fruit from which dried fruits are to be prepared and packaging materials shall be stored under hygienic conditions and protected from contamination, rodent and insect infestation and any other deterioration.
49 Storage of dried fruits
Processed and unprocessed dried fruit, fresh fruits and packaging materials that are not stored under refrigeration shall be:
(a) where a solid impenetrable wall does not exist, separated by at least three metres; and
(b) 500 millimetres from any wall.
49.2 An effective insect barrier shall be laid around all unprocessed dried fruits that are not stored under refrigeration.
50 Spraying or fogging of establishment
An establishment shall be sprayed or fogged with an approved insecticide and effective insect barriers that shall be laid at least once each week during the period 1 September to 31 May (inclusive) and at any other time that an authorized officer directs.
51 Clothing of persons in establishment
51.1 All persons in the processing areas of an establishment shall be attired in clean clothing.
51.2 Adequate protective clothing (including hats, hairnets, footwear, coats, aprons and gloves) shall be worn where necessary to protect dried fruits from contamination.
51.3 Persons in food processing areas shall where appropriate, wear hairnets, caps or other effective hair restraints.
51.4 Gloves used for handling dried fruits shall be:
(a) maintained in a sound, clean and sanitary condition; and
(b) made from an impermeable material.
51.5 Protective clothing used in the establishment shall not be worn outside the establishment.
52 Personal hygiene and conduct
52.1 No person who:
(a) is suffering from a communicable disease;
(b) is a carrier of a communicable disease;
(c) is suffering from a condition causing a discharge of pus or serum from any part of the head, neck, hands or arms; or
(d) has reason to believe or suspect that there is a likelihood of transmitting disease producing organisms to dried fruits shall engage in the preparation, processing, packing or handling of prescribed goods or any material likely to come into contact with those goods.
52.2 Where the occupier of an establishment engaged in the processing or handling of dried fruits has reason to believe or suspect that any person is likely to transmit disease‑producing organisms to dried fruits, the occupier shall ensure that person is excluded from entering the establishment until that person furnishes a certificate from a medical practitioner indicating that person is free from infection or any condition likely to transmit disease producing organisms to dried fruits.
52.3 Persons handling dried fruits during processing shall have clean hands.
52.4 All persons shall wash their hands with the aid of approved liquid soap:
(a) on entering areas in which dried fruits are prepared;
(b) after using a toilet facility;
(c) after handling dirty or contaminated material; and
(d) after smoking, eating or drinking.
52.5 Processing personnel shall keep their fingernails clean.
52.6 All persons handling dried fruits or fruits from which dried fruits are to be prepared with bare hands shall not wear fingernail varnish.
52.7 Cuts or sores shall be covered with a clean waterproof dressing that is securely attached and in the case of cuts or sores on the hands, gloves shall also be worn.
52.8 Adhesive dressings or their equivalent shall not be worn unless covered or enclosed by a clean waterproof dressing that is securely attached.
52.9 Loose jewellery that is not effectively covered, shall not be worn on the hands when handling prescribed goods during processing.
52.10 No person shall spit, smoke or consume food in a processing area.
52.11 No person shall drink in a processing area other than by use of a disposable cup in the vicinity of a water fountain.