16Register of accreditation

16 Register of accreditation

(1)  The Chief Inspector must establish a public register of the persons holding an accreditation under the meat and poultry food safety scheme.

(2)  The register established under subregulation (1) is to contain the particulars in respect of the following relevant matters as they relate to an accreditation granted to a meat producer in relation to meat, meat product or poultry meat:

(a) granting of accreditations;

(b) conditions attached to accreditations;

(c) variation or revocation of a condition attached to an accreditation;

(d) suspension of accreditations;

(e) cancellation or revocation of accreditations;

(f) if such an accreditation is surrendered, the surrender of the accreditation;

(g) transfer of accreditations.

(3)  The register established under subregulation (1) is to be available for inspection, without charge and during normal business hours, on a written request to the Chief Inspector.

(4)  A person inspecting the register under subregulation (3) may, on payment of a reasonable fee determined by the Chief Inspector that does not exceed 50 fee units, do one or more of the following:

(a) obtain an extract of an entry in the register;

(b) obtain a copy of anything contained in the register.