1‑5 Definitions1‑5 Definitions

1‑5 Definitions

Note: A number of expressions used in this instrument are defined in the Act, including the following:

(a) Australian territory;
(b) authorised officer;
(c) export;
(d) export operations;
(e) integrity;
(f) prepare;
(g) prescribed agriculture law;
(h) Regulatory Powers Act.

In this instrument:

Act means the Export Control Act 2020, and includes:

(a) legislative instruments made under the Export Control Act 2020; and
(b) the Regulatory Powers Act as it applies in relation to the Export Control Act 2020.

amenities includes toilets, showers, locker rooms, change rooms, canteens and kitchens.

animal food means milk or milk products that are not fit for human consumption and are for use as feed for animals.

applied, in relation to an official mark, has the meaning given by subsection 8‑14(1).

Note: For applied, in relation to a trade description, see section 247 of the Act.

approved assessor means an individual who is approved under subsection 281(1) of the Act to carry out assessments of milk or milk products under Part 2 of Chapter 9 of the Act.

approved auditor means an individual who is approved under subsection 273(1) of the Act to conduct an audit referred to in section 9‑1 of this instrument.

bovine animal means an animal of the Bos taurus species.

bulk‑loaded: milk or milk products are bulk‑loaded if the milk or milk products are loaded directly into a container system unit, or directly into the hold of a vessel, unpackaged (but they may be boxed or drummed and palletised).

can means an immediate container made of metal, glass or other material suitable as a hermetically sealed container.

canned means thermally processed and enclosed in a hermetically sealed can.

cheese means a ripened or unripened solid or semi‑solid product that may be coated and in which the whey protein‑to‑casein ratio does not exceed that of milk, obtained by either or both of the following processes:

(a) coagulating wholly or partly the protein of milk, skimmed milk, cream, whey cream or butter milk, or any combination of these materials, through the action of rennet and other suitable coagulating agents and by partially draining the whey resulting from the coagulation;
(b) processing techniques involving coagulation of the protein of milk that give an end product with similar physical, chemical and organoleptic characteristics as the product referred to in paragraph (a).