Export Control (Fish and Fish Products) Rules 2021
5‑19 Temperature controls for storing, h5‑19 Temperature controls for storing, handling, loading and transporting prescribed fish or fish products
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5‑19 Temperature controls for storing, handling, loading and transporting prescribed fish or fish products
Shelf‑stable prescribed fish or fish products (1) Shelf‑stable prescribed fish or fish products must be stored, handled, loaded and transported at the temperature required under the approved arrangement for operations to prepare the fish or fish products for export. (2) The approved arrangement must provide for measures to validate the effectiveness of the temperature controls in minimising the growth of pathogens that could adversely affect the fitness for human consumption of the fish or fish products. Prescribed fish or fish products other than shelf‑stable fish or fish products (3) Prescribed fish or fish products (other than shelf‑stable fish or fish products) must be stored, handled, loaded and transported at: (a) the temperatures required for chilling or freezing the fish or fish products under section 5‑18 or 5‑34; or (b) if the approved arrangement for operations to prepare the fish or fish products provides for different temperatures for storing, handling, loading and transporting the fish or fish products—those temperatures. (4) If paragraph (3)(b) applies, the approved arrangement must provide for measures to validate the effectiveness of the temperature controls in minimising the growth of pathogens that could adversely affect the fitness for human consumption of the fish or fish products.