2532GOVERNMENT GAZETTE, WA 5 April 2022

2532 GOVERNMENT GAZETTE, WA 5 April 2022 Division 3—Fat rendering establishments 11.17 Interpretation fat rendering establishments means premises where edible fats including suet, dripping or premier jus are rendered down by any heat processing method. 11.18 Ventilation The occupier shall provide and maintain— (a) a hood which shall— (i) be of an approved design and construction; (ii) be situated so as to arrest all effluvia, odours and smoke from the process of fat rendering; and (iii) extend a minimum of 150 millimetres beyond the length of each appliance; and (b) an exhaust ventilation system— (i) the point of discharge of which shall be at least one metre above the ridge of a pitched roof or three metres above a flat roof and shall not be located within six metres of an adjoining property or any fresh air intake; and (ii) which shall discharge in such manner and in such a position that no nuisance is created. 11.19 Covering of apparatus External parts of the fat rendering apparatus shall be constructed or covered with smooth, noncorrosive and impervious material, devoid of holes, cracks and crevices. 11.20 Walls to be impervious The occupier shall cause walls and ceiling within of three metres of the rendering apparatus or equipment to be a smooth, impervious surface to ceiling height, devoid of holes, cracks and crevices. Division 4—Fish premises 11.21 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. 11.22 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 a smooth, impervious surface to ceiling height, devoid of holes, cracks and crevices; (b) the floor shall be a smooth, impervious and durable surface; (c) the minimum floor area shall be nine 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 shall 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. 11.23 Bench The occupier of a fish premises shall provide and maintain on the premises a separate stainless steel bench for the handling of fish.