5‑9 Hygiene control—establishment and it5‑9 Hygiene control—establishment and its equipment

5‑9 Hygiene control—establishment and its equipment

Cleanliness (1) A registered establishment must be kept clean and free of the following: (a) garbage (other than in garbage containers); (b) recycled matter (other than in recycling containers); (c) food waste (other than in a designated area for the separation and storage of waste and inedible material before their removal from the establishment); (d) dirt; (e) grease; (f) other visible matter that could contaminate prescribed eggs or egg products. (2) Floors, walls and ceilings in the following areas of the establishment must be cleaned and sanitised whenever it is necessary to prevent the contamination of prescribed eggs or egg products: (a) food handling areas; (b) areas used for cleaning and sanitising equipment and protective clothing; (c) areas for personal hygiene. (3) Whenever it is necessary to prevent the contamination of prescribed eggs or egg products, the following must be cleaned and sanitised: (a) fixtures, fittings and equipment (other than single use items); (b) food contact surfaces of fixtures, fittings and equipment. (4) Equipment used for carrying out operations to prepare prescribed eggs or egg products at the establishment must be kept clean and free of the following: (a) food waste; (b) dirt; (c) grease; (d) other visible matter that could contaminate the eggs or egg products. (5) Places around buildings, roads and other areas that are part of the establishment, or immediately around and serving the establishment, must be cleaned to the extent necessary to ensure they are not a source of contamination of prescribed eggs or egg products. Maintenance (6) The establishment’s buildings, fixtures and fittings must be maintained in the state of repair necessary to facilitate operations to prepare prescribed eggs and egg products that are fit for human consumption. (7) Equipment at the establishment must be maintained in the state of repair and working order necessary to facilitate operations to prepare prescribed eggs and egg products that are fit for human consumption and having regard to its use. Pests (8) The entry of pests into the establishment and its equipment must, to the extent practicable, be prevented. (9) The harbourage of pests in the establishment and its equipment must be prevented. Hazardous substances (10) Hazardous substances at the establishment must: (a) be stored in containers that: (i) are labelled with the name of the substance and a warning about its toxicity and use; and (ii) are not used for any purpose other than the storage of hazardous substances; and (b) not be a source of contamination for prescribed eggs or egg products. (11) Any other substances that may be a source of contamination for prescribed eggs or egg products must not be used or stored in food handling areas other than as necessary for hygienic or preparation purposes.