42Cleaning of establishment and equipment

42 Cleaning of establishment and equipment

42.1 The establishment must be thoroughly cleaned and the walls sprayed each year with an approved insecticide that is suitable for use in food preparation areas, immediately prior to the main intake of fruit from which dried fruits are prepared and at any other time that an authorised officer directs.

42.2 Fruit debris, waste and screenings that are not to be further processed must be removed:

(a) unless otherwise approved by an authorised officer, at least once a day from the building used for processing or packing dried fruits; and

(b) at least once a week from the establishment.

42.3 Immediately before the commencement of each packing season and at any other time that an authorised officer directs, all second‑hand hessians, plastic sheets, sweat boxes, bulk bins, drying trays and packing boxes must have all fruit and debris cleaned from the surface of them and must be treated in accordance with directions of an authorised officer.

42.4 Machinery, equipment and the surrounding floor area must be thoroughly cleaned of all dried fruit and debris:

(a) if only one kind of dried fruit is processed and packed at the establishment — at intervals not exceeding one week, or at such other times as an authorised officer directs; or

(b) if two or more kinds of dried fruits are processed and packed at the establishment — immediately after the processing and packing of one kind of dried fruits has been completed; or

(c) if more than three days has elapsed since processing or packing ceased — prior to the commencement of processing or packing of dried fruits.