4‑4 Establishment (including constructio4‑4 Establishment (including construction)

4‑4 Establishment (including construction)

General requirements (1) An establishment (including its construction) must: (a) facilitate operations to prepare prescribed eggs and egg products that are fit for human consumption; and (b) be fit for the purpose for which it is used; and (c) have sufficient capacity for the maximum quantity of eggs and egg products prepared there at any one time; and (d) be able to be effectively cleaned and, if necessary, sanitised if there is a risk it may cause contamination of eggs or egg products; and (e) be able to be easily accessed, inspected and monitored. (2) An establishment (including its construction) and, in particular, the floors, walls and ceilings in its food handling areas, areas used for cleaning and sanitising (other than for cleaning vehicles) and areas for personal hygiene, must to the extent practicable: (a) not permit entry or harbourage of pests; and (b) exclude dirt, dust, fumes, smoke and other contaminants; and (c) minimise the accumulation of contaminating substances.

Note: Establishment includes a structure, building or conveyance and a place (whether or not enclosed or built on), including a place situated underground or under water (see the definitions of establishment and premises in section 12 of the Act).

Plans and specifications (3) An establishment and its equipment must comply with any plans and specifications that accompany the application for registration. Immediate surrounds (4) Places around buildings, roads and other areas that are part of the establishment or immediately around and serving the establishment must: (a) be paved, graded, landscaped or otherwise treated to minimise the risk of dust, pests or contaminants entering food handling areas; and (b) have adequate drainage. Floors (5) Floors in an establishment must be constructed in a way that is appropriate for carrying out operations to prepare eggs and egg products for export. (6) Floors in food handling areas, areas used for cleaning and sanitising (other than for cleaning vehicles) and areas for personal hygiene must: (a) be able to be effectively cleaned and, if necessary, sanitised if there is a risk they may cause contamination of eggs or egg products; and (b) be smooth and impervious; and (c) have adequate drainage. (7) Floors in an area used for cleaning vehicles must: (a) be able to be effectively cleaned; and (b) be impervious; and (c) have adequate drainage. Walls and ceilings (8) Walls and ceilings in an establishment must be constructed: (a) wherever necessary to protect eggs and egg products and their ingredients from contamination; and (b) in a way that is appropriate for carrying out operations to prepare eggs and egg products for export. (9) Walls and ceilings in food handling areas, areas used for cleaning and sanitising (other than for cleaning vehicles) and areas for personal hygiene must: (a) be able to be effectively cleaned and, if necessary, sanitised if there is a risk they may cause contamination of eggs or egg products; and (b) be smooth and impervious. (10) Walls and ceilings in an area used for cleaning vehicles must: (a) be able to be effectively cleaned; and (b) be impervious.