FOOD PRODUCTION (SAFETY) REGULATION 2014

Queensland Consolidated Regulations

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FOOD PRODUCTION (SAFETY) REGULATION 2014

- Made under the Food Production (Safety) Act 2000
- As at 11 May 2022
- Reg 197 of 2014

TABLE OF PROVISIONS

CHAPTER 1 - PRELIMINARY

1. Short title
2. Commencement
3. Dictionary

CHAPTER 2 - FOOD SAFETY SCHEMES

PART 1 - STANDARDS FOR FOOD SAFETY SCHEMES

4. Complying with compulsory standards
5. Complying with advisory standard
6. Inconsistency between regulation and standards

PART 2 - ACCREDITATIONS REGISTER

7. Register of accreditations
8. Change to information in accreditations register
9. Accreditations register to be available for public inspection
10. Certificate about contents of accreditations register

PART 3 - PROGRAMS AND MANAGEMENT STATEMENTS

Division 1 - Preparation and maintenance of programs and management statements

11. Preparation of programs and management statements
12. Approving management statements
13. Maintenance of programs and management statements

Division 2 - Other information contained in programs

14. Application of div 2
15. Risk assessment
16. Systems for verifying compliance with program
17. Corrective action
18. Validation of control measures

Division 3 - Record keeping

19. Record keeping requirements

Division 4 - Amendment of programs and management statements

Subdivision 1 - Amendment by Safe Food

20. When Safe Food may amend
21. Notice of proposed amendment
22. Decision on proposed amendment
23. Holder’s obligation to make decided amendment

Subdivision 2 - Amendment by holder

24. When holder may amend
25. Applying for approval
26. Decision on proposed amendment

PART 4 - ACCREDITATION, FEES AND AUDITORS

27. Accreditation—Act, s 40
28. Accreditation period—Act, s 50
29. Fees for accreditation—Act, s 44
30. Exemptions from fees for accreditation
31. Fees for approval as auditor—Act, s 60
32. Waiver of prescribed fee for approval as auditor
33. Payment of renewal fee
34. Deciding application for approval as auditor

PART 5 - FOOD SAFETY REQUIREMENTS FOR MULTIPLE FOOD SAFETY SCHEMES

Division 1 - Preliminary

35. Application of food safety requirements under divs 2 and 3

Division 2 - General food safety requirements

36. Accreditation holder must notify Safe Food of failure to comply with relevant requirement
37. Skills and knowledge for persons processing primary produce
38. Transporting primary produce
39. Water supply
40. Waste disposal at premises
41. Restrictions on animals at premises and in vehicles

Division 3 - Health and hygiene of persons, and premises, vehicles and equipment

42. Health and hygiene requirements
43. Design, construction and maintenance of premises and vehicles
44. Design, construction and maintenance of equipment

PART 6 - MONITORING COMPLIANCE WITH FOOD SAFETY SCHEMES

Division 1 - Monitoring

45. General requirements for monitoring compliance
46. Check audits and monitoring

Division 2 - General auditing requirement

47. Cooperating with auditor

Division 3 - Risk categories and major and critical nonconformances

48. Meaning of low risk, medium risk and high risk
49. Meaning of major nonconformance and critical nonconformances

Division 4 - Audits for grants and renewals of accreditation

50. Audits for grant of accreditation—low risk
51. Audits for grant of accreditation—medium risk
52. Audits for grant of accreditation—high risk
53. Audits for renewal of accreditation—low risk
54. Audits for renewal of accreditation—medium risk
55. Audits for renewal of accreditation—high risk
56. Safe Food may vary frequency of audits

Division 5 - Audits after major and critical nonconformances

57. Identification of major nonconformance
58. Identification of critical nonconformance

Division 6 - Nonconformance with management statements

59. Identification of nonconformance with management statement

CHAPTER 3 - DAIRY SCHEME

PART 1 - PRELIMINARY

60. Purpose of ch 3
61. Primary produce for which dairy scheme applies
62. Prescribed dairy produce—Act, s 8
63. Aspects of production of dairy scheme produce for which dairy scheme applies

PART 2 - PROGRAMS AND MANAGEMENT STATEMENTS

64. Requirement for program or management statement

PART 3 - FOOD SAFETY REQUIREMENTS

Division 1 - Preliminary

65. Food safety requirements for dairy scheme

Division 2 - Dairy produce at dairies

Subdivision 1 - Preliminary

66. Application of div 2

Subdivision 2 - All dairy produce

67. General food safety requirement for production of milk at dairy
68. Animals to be milked must be free of disease
69. Stock food for consumption by animals to be milked
70. Milk supplied must be free of chemical contaminants
71. Production and storage of milk
72. Temperature control for stored milk
73. Health and hygiene requirements
74. Labelling of pet food

Subdivision 3 - Dairy produce other than unpasteurised goat milk

75. Design, construction and maintenance of dairy and equipment

Division 3 - Processing dairy produce at depots or factories

76. Application of div 3
77. Receiving dairy produce for processing
78. General food safety requirement for processing dairy produce at depot or factory
79. Storing dairy produce
80. Minimum standard for dairy produce for human consumption
81. Supplying dairy produce
82. Testing after processing

PART 4 - GOAT MILK

Division 1 - Preliminary

83. Primary produce for which pt 4 applies
84. Aspects of production of goat milk for which pt 4 applies
85. Modified application of dairy scheme

Division 2 - Food safety requirements

Subdivision 1 - General requirements

86. General food safety requirement for production of goat milk
87. Design, construction and maintenance of dairy and equipment
88. Supply of goat milk for human consumption

Subdivision 2 - Testing and product recall

89. Standard for testing and frequency of testing
90. Conducting tests
91. Safe Food conducts random checks
92. Product recall

Subdivision 3 - Labelling

93. Labelling goat milk

CHAPTER 4 - EGG SCHEME

PART 1 - PRELIMINARY

94. Purpose of ch 4
95. Primary produce for which egg scheme applies
96. Aspects of production of egg scheme produce for which egg scheme applies

PART 2 - PROGRAMS AND MANAGEMENT STATEMENTS

97. Requirement for program or management statement

PART 3 - FOOD SAFETY REQUIREMENTS

Division 1 - Preliminary

98. Food safety requirements for egg scheme

Division 2 - General

Subdivision 1 - Information requirements

99. Information to be contained in program—Act, s 41

Subdivision 2 - Production and supply of eggs and egg products

100. General food safety requirement for production and supply of eggs and egg products
101. Birds must be free of disease
102. Stock food for consumption by birds
103. Eggs supplied must be free of chemical contaminants
104. Identifying eggs and egg products
105. Supplying eggs
106. Supplying egg products
107. Pasteurising egg products

Division 3 - Records

108. Tracing birds used in production
109. Tracing stock food

CHAPTER 5 - HORTICULTURE SCHEME

PART 1 - PRELIMINARY

110. Purpose of ch 5
111. Primary produce for which horticulture scheme applies
112. Aspects of production of horticulture produce for which horticulture scheme applies

PART 2 - PROGRAMS AND MANAGEMENT STATEMENTS

113. Requirement for program or management statement

PART 3 - FOOD SAFETY REQUIREMENTS

Division 1 - Preliminary

114. Food safety requirements for horticulture scheme

Division 2 - Production and supply of seed and seed sprouts

115. General food safety requirement for production and supply of seed and seed sprouts

CHAPTER 6 - MEAT SCHEME

PART 1 - PRELIMINARY

116. Purpose of ch 6
117. Primary produce for which meat scheme applies
118. Aspects of production of meat scheme produce for which meat scheme applies

PART 2 - PROGRAMS AND MANAGEMENT STATEMENTS

119. Requirement for program or management statement
120. When person from another State taken to hold accreditation

PART 3 - FOOD SAFETY REQUIREMENTS

Division 1 - Preliminary

121. Food safety requirements for meat scheme

Division 2 - Rearing, capturing and killing animals for meat

122. Animal to be killed must come from place free of chemical contaminants
123. System for rearing animals at place of production
124. System for identifying place of capture of wild animals
125. Identifying source of animal
126. Animal appropriate for producing meat
127. Adequate lighting at place where wild animal killed

Division 3 - Carcasses

Subdivision 1 - Handling carcasses and post mortem dispositions

128. Before post mortem disposition
129. Handling and dressing animal
130. Meat from carcass
131. Receiving field dressed animal and carcass
132. Performing post mortem disposition
133. Meat for animal consumption

Subdivision 2 - Chilling, staining and temperature controls for animals and carcasses

134. Chilling carcass of animal killed at abattoir
135. Chilling animal killed in the wild
136. Receiving animal killed in the wild
137. Staining meat for animal consumption
138. Maintaining temperature of carcass

Division 4 - Further processing

Subdivision 1 - Meat and meat products for human and animal consumption

139. Further processing of meat and pet meat

Subdivision 2 - Meat and ready-to-eat meat for human consumption

140. Application of sdiv 2
141. General food safety requirement for the production of ready-to-eat meat
142. Receiving contaminated meat, ready-to-eat meat and ingredients
143. Identifying and separating meat not for human consumption
144. Ingredients used for processing meat and ready-to-eat meat
145. Hazardous material
146. Contamination of meat and ready-to-eat meat
147. Contamination of ready-to-eat meat by meat

Subdivision 3 - Pet meat, pet meat products and rendered products for animal consumption

148. Application of sdiv 3
149. Receiving contaminated pet meat, pet meat products and ingredients
150. Identifying and separating meat for animal consumption and unacceptable meat
151. Ingredients used for processing pet meat
152. Hazardous material
153. Rendering
154. Contamination of pet meat, pet meat products and rendered products
155. Contamination of pet meat product by pet meat
156. Contamination of rendered product

Division 5 - Packaging, identifying, storing, handling and displaying meat and meat products

157. Packaging and prepackaging meat and meat products
158. Storing, handling and displaying meat and meat products
159. Identifying and labelling meat and meat products for transportation

Division 6 - Records and prepackaging

Subdivision 1 - Meat and meat products for human and animal consumption

160. Records to be kept about animals killed for meat

Subdivision 2 - Meat and ready-to-eat meat for human consumption

161. Records to be kept about meat and ready-to-eat meat
162. Labelling meat and ready-to-eat meat

Subdivision 3 - Pet meat, pet meat products and rendered products for animal consumption

163. Records to be kept about pet meat, pet meat products and rendered products
164. Labelling pet meat and pet meat products
165. Labelling rendered products

Division 7 - Additional provisions for poultry meat

Subdivision 1 - Preliminary

166. Purpose of div 7
167. Meaning of unsuitable for poultry or poultry product
168. Food safety requirements for the production and processing of poultry

Subdivision 2 - Food safety requirements—production of poultry

169. General food safety management
170. Inputs
171. Waste disposal
172. Health and hygiene requirements
173. Skills and knowledge
174. Design, construction and maintenance of premises, equipment and vehicles
175. Traceability
176. Sale or supply of poultry

Subdivision 3 - Food safety requirements—processing of poultry

177. General food safety management
178. Receiving or processing poultry product
179. Inputs
180. Waste disposal
181. Skills and knowledge
182. Traceability
183. Sale or supply

CHAPTER 7 - SEAFOOD SCHEME

PART 1 - PRELIMINARY

184. Purpose of ch 7
185. Primary produce for which seafood scheme applies
186. Aspects of production of seafood scheme produce for which seafood scheme applies

PART 2 - PROGRAMS AND MANAGEMENT STATEMENTS

187. Requirement for program or management statement

PART 3 - FOOD SAFETY REQUIREMENTS

Division 1 - Preliminary

188. Food safety requirements for seafood scheme

Division 2 - General

Subdivision 1 - Information requirements

189. Information about seafood business to be given to Safe Food

Subdivision 2 - Seafood production activities

190. Seafood safety management
191. Contamination and handling
192. Inputs and harvesting areas
193. Storing seafood
194. Transporting seafood
195. Packaging seafood
196. Seafood for disposal
197. Receipt of seafood
198. Skills and knowledge

Division 3 - Health and hygiene of persons, and premises, vehicles and equipment

199. Health and hygiene requirements
200. Seafood premises and equipment

Division 4 - Records

201. Tracing seafood

Division 5 - Bivalve molluscs

202. Application of div 5
203. Food safety requirements for the production of bivalve molluscs
204. Types of programs
205. Additional food safety requirements
206. Co-mingling of bivalve molluscs

CHAPTER 8 - REPEAL AND TRANSITIONAL PROVISIONS

PART 1 - REPEAL

207. Repeal

PART 2 - TRANSITIONAL PROVISIONS

208. Definitions for pt 2
209. Existing accreditations
210. Particular applications made before commencement
211. Approved management statements
212. Obligation to do thing indefinitely or within or for stated period
213. References to repealed regulation
SCHEDULE 1
SCHEDULE 2
SCHEDULE 3
SCHEDULE 4
SCHEDULE 5
SCHEDULE 6
SCHEDULE 7
SCHEDULE 8
SCHEDULE 9
SCHEDULE 10
SCHEDULE 11
SCHEDULE 12
SCHEDULE 13

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