5‑11 Hygiene control—processing5‑11 Hygiene control—processing

5‑11 Hygiene control—processing

(1) Refrigeration chambers at a registered establishment must achieve the temperatures required under this Part for chilling, freezing, maintaining, thawing and tempering prescribed fish and fish products, taking account of the maximum quantity of fish or fish products to be chilled, frozen, maintained, thawed or tempered at any one time using the refrigeration chambers.

Note: The approved arrangement for operations to prepare the fish or fish products must provide for measures to validate the effectiveness of the temperature controls (see subsections 5‑18(9), 5‑19(2) and (4) and 5‑34(4).

(2) Ingredients for prescribed fish or fish products must: (a) be fit for the purpose for which they are used; and (b) be labelled, stored and handled in a way that ensures their identity can be ascertained. (3) Water required under this Part to be potable must contain no detectable E. coli for every 100 millilitres of water tested. (4) Steam used in contact with prescribed fish or fish products or food contact surfaces must be free from substances that may: (a) have the potential to cause harm to human health; and (b) be a source of contamination for the fish or fish products. (5) Compressed air and other processing gases that come into contact with prescribed fish or fish products or food contact surfaces must be free from substances that may: (a) have the potential to cause harm to human health; and (b) be a source of contamination for the fish or fish products.