2770GOVERNMENT GAZETTE, WA 31 July 2018

2770 GOVERNMENT GAZETTE, WA 31 July 2018 Division 4—Fish Premises 9.4.1 Interpretation appliance includes a utensil, an instrument, a cover, a container or apparatus; fish means fresh fish, frozen fish, chilled fish and cooked fish, whether cleaned, uncleaned or part cleaned and includes crustaceans and molluscs but does not include— (a) fish which has been cured, preserved, hermetically canned or treated to prevent putrefaction; or (b) cleaned fish supplied in cartons or packets by a packer and sold in such cartons or packets if they are at all times kept in a deep freeze refrigeration unit at a temperature not exceeding minus 15 degrees Celsius; fish premises includes fish processing establishments, fish curing establishments and shellfish and crustacean processing establishments but does not include retail fish shops in which no significant fish processing occurs; fish transport vehicle includes— (a) an appliance attached to, carried in or used in connection with a vehicle; and (b) a trailer and a portable box, used or designed to be used for the transport or storage of fish; and portable box means a box for the transport or storage of fish and includes a fish transport vehicle. 9.4.2 Fish preparation room (1) The occupier of a fish premises which requires a fish processing or preparation room shall ensure that this room complies with the following requirements— (a) the walls shall be constructed of brick or concrete with the internal surface rendered with a cement plaster with a steel float finish or other approved material and shall be devoid of holes, cracks and crevices; (b) the floor shall be of concrete with a smooth, durable surface and shall be treated with an approved surface hardening process; (c) the minimum floor area shall be 9 square metres; (d) the room shall be furnished with a hand wash basin connected to a piped supply of hot and cold water; and (e) the room shall be fly-proofed and provided with adequate light and ventilation. (2) The occupier shall ensure that all fish are prepared in the fish processing or preparation room and that room is to be used solely for that purpose. (3) The occupier of a fish premises shall provide, in or easily accessible from each fish preparation room, cleaning facilities consisting of a double bowl stainless steel wash trough of adequate size to accommodate the equipment and utensils used on the premises, connected to a piped supply of hot and cold water. 9.4.3 Bench The occupier of a fish premises shall provide and maintain on the premises a separate stainless steel bench for the handling of fish. 9.4.4 Disposal of waste The occupier of a fish premises shall cause all offal and wastes, all rejected and unsaleable fish and any rubbish or refuse which is likely to be offensive or a nuisance to be— (a) placed in the receptacles referred to in clause 9.14 and disposed of in accordance with that clause; or (b) kept in a frozen state in an approved enclosure before its removal from the premises. 9.4.5 Fish containers The occupier of a fish premises shall not allow any box, basket or other container used for the transport of fish to— (a) remain on the premises longer than is necessary for it to be emptied; or (b) be kept so as to cause a nuisance or to attract flies. 9.4.6 Cooking of fish Where cooking of fish is carried out in a fish premises, the occupier shall provide and maintain— (a) a hood, which shall be of an approved design and construction in accordance with the requirements of AS 1668.2:2012 and so situated as to capture and remove all effluvia, odours and smoke from the process of cooking; (b) an exhaust ventilation system— (i) the point of discharge of which shall be at least 1 metre above the ridge of a pitched roof or 3 metres above a flat roof and shall not be located within 6 metres of an adjoining property or any fresh air intakes; and (ii) which shall discharge in such manner and in such a position that no nuisance is created.