113Definitions

113 Definitions

113 Definitions

In the plant products food safety scheme—

berries means fresh berries and includes the following—

(a) blueberries,

(b) strawberries,

(c) berries from the genus Rubus.

fresh cut fruit means fruit that has been processed, including by trimming, cutting, slicing, peeling or pulling apart, but is still raw.

fresh cut vegetable means any of the following vegetables that have been processed, including by trimming, cutting, slicing, peeling or pulling apart, but are still raw—

(a) cabbage,

(b) capsicum,

(c) carrot,

(d) celery,

(e) chinese cabbage,

(f) leek,

(g) lettuce,

(h) mushroom,

(i) spinach,

(j) witlof,

(k) another leafy vegetable not included in paragraphs (a)–(j).

leafy vegetables means vegetables of a leafy nature if the leaf is consumed raw and includes baby leaves, lettuce and leafy herbs, but does not include seed sprouts.

melons means fresh melons and includes the following—

(a) honeydew melon,

(b) piel de sapo,

(c) rockmelon,

(d) watermelon.

micro producer means a business that grows or harvests the following from a property with a cultivated area less than 2ha—

(a) berries,

(b) leafy vegetables,

(c) melons.

pasteurisation means, in relation to fruit or vegetable juice—

(a) heating the juice to a temperature of not less than 72°C and keeping the juice at not less than 72°C for at least 15 seconds, or

(b) treating the juice using a technology or method that produces a lethal effect, equivalent to the method referred to in paragraph (a), on microorganisms present in the juice.