Food Production (Safety) Regulation 2014
sec.42Health and hygiene requirements
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sec.42 Health and hygiene requirements
An accreditation holder who processes primary produce at premises must ensure all persons processing the produce at the premises maintain a high level of health and hygiene practices to prevent contamination of the produce. Maximum penalty—20 penalty units. Measures the holder must take under subsection (1) include— providing adequate health and hygiene facilities at the premises and ensuring appropriate use of the facilities by the persons processing the produce; and establishing and maintaining appropriate procedures and practices for health and hygiene. (sec.42-ssec.1) An accreditation holder who processes primary produce at premises must ensure all persons processing the produce at the premises maintain a high level of health and hygiene practices to prevent contamination of the produce. Maximum penalty—20 penalty units. (sec.42-ssec.2) Measures the holder must take under subsection (1) include— providing adequate health and hygiene facilities at the premises and ensuring appropriate use of the facilities by the persons processing the produce; and establishing and maintaining appropriate procedures and practices for health and hygiene.
- (a) providing adequate health and hygiene facilities at the premises and ensuring appropriate use of the facilities by the persons processing the produce; and
- (b) establishing and maintaining appropriate procedures and practices for health and hygiene.