5‑34 Temperature controls for preparatio5‑34 Temperature controls for preparation of crocodile meat products

5‑34 Temperature controls for preparation of crocodile meat products

(1) Crocodiles from which crocodile meat for export as food is to be derived must be placed under temperature controls as soon as practicable after they are killed. Chilling (2) Despite subsection 5‑18(2), crocodile meat exposed to, or suspected of being infested by, Spirometra erinacei (sparganosis) must: (a) be held at a temperature of minus 12 °C or cooler for at least 5 days; or (b) if the approved arrangement for operations to prepare the crocodile meat for export provides for different temperature controls to eliminate viable Spirometra erinacei (sparganosis) in the crocodile meat—be cooled in accordance with those controls. (3) For the purposes of subsection (2), the crocodile meat must be cooled quickly enough to minimise the growth of pathogens that could adversely affect the fitness for human consumption of the crocodile meat. (4) The approved arrangement for operations to prepare the crocodile meat for export must provide for measures to: (a) validate the effectiveness, in minimising the growth of pathogens that could adversely affect the fitness for human consumption of the crocodile meat, of the rate of cooling the crocodile meat; and (b) if subsection (2) applies—validate the effectiveness of the temperature controls provided by the approved arrangement in eliminating viable Spirometra erinacei (sparganosis) in the crocodile meat. Freezing (5) Crocodile meat for export as food that is to be frozen must achieve: (a) a temperature at the site of microbiological concern of minus 15 °C or cooler; or (b) if the approved arrangement for operations to prepare the crocodile meat provides for a different temperature at the site of microbiological concern—that temperature. (6) For the purposes of subsection (5), achieving the temperature required must be done quickly enough to minimise the growth of pathogens that could adversely affect the fitness for human consumption of the crocodile meat. (7) The approved arrangement for operations to prepare the crocodile meat must provide for measures to validate the effectiveness of the rate of achieving the required temperature.