4‑9 Essential services4‑9 Essential services

4‑9 Essential services

Effluent and waste (1) An establishment must have a sewerage and waste system that: (a) effectively disposes of and, if necessary, treats all sewage and waste (including during peak load); and (b) prevents the sewage or waste polluting the establishment’s water supply or contaminating fish or fish products; and (c) ensures that discharge is contained and directed to the drainage system.

Note: Example: For the purposes of paragraph (c), discharge from refrigeration would be directed to the drainage system.

Storage of waste and inedible material (2) An establishment must have designated areas for the separation and storage of waste and inedible material before their removal from the establishment. (3) The facilities and containers used for the storage of waste and inedible material must: (a) adequately contain the volume and type of waste and inedible material at the establishment; and (b) prevent access to the waste or inedible material by pests; and (c) prevent the waste or inedible material polluting the establishment’s water supply or contaminating fish or fish products; and (d) be clearly identified as for use for storage of waste and inedible material only. Lighting (4) An establishment must have a lighting system that provides sufficient natural or artificial light for carrying out operations to prepare fish or fish products for export.

Note: For guidance on lighting, see:

(a) Australian/New Zealand Standard AS/NZS 1680.1:2006 Interior and workplace lighting, Part 1: General principles and recommendations, published jointly by, or on behalf of, Standards Australia and Standards New Zealand, as in force at the commencement of this instrument; and
(b) Australian/New Zealand Standard AS/NZS 1680.2.4:1997 Interior lighting, Part 2.4: Industrial tasks and processes, published jointly by, or on behalf of, Standards Australia and Standards New Zealand, as in force at the commencement of this instrument.

(5) The lighting system must not be a source of contamination of fish or fish products. Ventilation (6) An establishment must have adequate ventilation (natural or mechanical): (a) to effectively minimise the risk of airborne contamination (including steam, smoke and condensation) of fish or fish products; and (b) where appropriate, to control ambient temperature. Water supply—general (7) An establishment must have a supply of potable water that is available for use at a volume, pressure and temperature that is adequate for the purposes for which it is used. (8) Potable and non‑potable water must be supplied in separate lines (including outlets) that are clearly identified as being for use for potable or non‑potable water. (9) Any recirculated water at the establishment must have a separate distribution system that is clearly identified as being for recirculated water. Water supply—operational hygiene (10) The reticulation system at an establishment must prevent the back siphonage of used or contaminated water. (11) Non‑potable water reticulation systems for an establishment must not contaminate the potable water reticulation systems for the establishment.