Requirement to clean and maintainRequirement to clean and maintain

Requirement to clean and maintain

3.1 The following must be cleaned and sanitised whenever it is necessary to do so to prevent the contamination of milk and milk products:

(a) floors, walls, ceilings, other fixtures and fittings in the following areas:

(i) food handling areas;

(ii) areas used for cleaning and sanitising equipment, vehicles and protective clothing;

(iii) personal hygiene amenities; and

(b) equipment and food contact surfaces.

3.2 Subclause 3.1 does not apply to a single‑use item that is disposed of after use or when contaminated.

Note For the meaning of single‑use item see order 7.

3.3 The surrounds of premises used to prepare milk and milk products for export as food must be cleaned to the extent necessary to ensure the surrounds are not a source of contamination of milk and milk products.

3.4 The premises and equipment must be maintained in a good state of repair and working order to the extent necessary to facilitate the hygienic preparation of milk and milk products for export as food.