sec.199Health and hygiene requirements

sec.199 Health and hygiene requirements

A seafood handler at seafood premises must, when handling or supervising the production of seafood at the premises, exercise personal hygiene and health practices that— are appropriate for managing the food safety hazards relevant to the production of the seafood; and do not adversely affect the acceptability of the seafood. Maximum penalty—20 penalty units. If a seafood handler at seafood premises knows, or ought reasonably know, the handler— has a symptom that indicates the handler may have a food-borne disease; or has a food-borne disease; or is a carrier of a food-borne disease; the seafood handler must not handle seafood at the premises if there is a reasonable risk of contamination of the seafood because of the disease. Maximum penalty—20 penalty units. An accreditation holder must take all reasonable measures to ensure a seafood handler at the holder’s seafood premises exercises personal hygiene and health practices at the premises that— are appropriate for managing the food safety hazards relevant to the production of the seafood; and do not adversely affect the acceptability of the seafood. Maximum penalty—20 penalty units. In this section— food-borne disease means a disease caused by consuming food containing bacteria, pathogens or viruses. (sec.199-ssec.1) A seafood handler at seafood premises must, when handling or supervising the production of seafood at the premises, exercise personal hygiene and health practices that— are appropriate for managing the food safety hazards relevant to the production of the seafood; and do not adversely affect the acceptability of the seafood. Maximum penalty—20 penalty units. (sec.199-ssec.2) If a seafood handler at seafood premises knows, or ought reasonably know, the handler— has a symptom that indicates the handler may have a food-borne disease; or has a food-borne disease; or is a carrier of a food-borne disease; the seafood handler must not handle seafood at the premises if there is a reasonable risk of contamination of the seafood because of the disease. Maximum penalty—20 penalty units. (sec.199-ssec.3) An accreditation holder must take all reasonable measures to ensure a seafood handler at the holder’s seafood premises exercises personal hygiene and health practices at the premises that— are appropriate for managing the food safety hazards relevant to the production of the seafood; and do not adversely affect the acceptability of the seafood. Maximum penalty—20 penalty units. (sec.199-ssec.4) In this section— food-borne disease means a disease caused by consuming food containing bacteria, pathogens or viruses.

• (a) are appropriate for managing the food safety hazards relevant to the production of the seafood; and
• (b) do not adversely affect the acceptability of the seafood.
• (a) has a symptom that indicates the handler may have a food-borne disease; or