FOOD PRODUCTION (SAFETY) REGULATION 2014 NO. 197

Queensland Subordinate Legislation as Made

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FOOD PRODUCTION (SAFETY) REGULATION 2014 NO. 197

TABLE OF PROVISIONS

Contents

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(1)(b)
28. Accreditation period—Act, s 50(4)
29. Fees for accreditation—Act, s 44(2)(b)(i)
30. Exemptions from fees for accreditation
31. Fees for approval as auditor—Act, s 60(2)(b)
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(2)(f)
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

CHAPTER 9--AMENDMENT OF STATE PENALTIES ENFORCEMENT REGULATION 2014

214. Regulation amended
215. Amendment of sch 1 (Infringement notice offences and fines for nominated laws)
SCHEDULE 1 -- FEES
SCHEDULE 2 -- COMPULSORY STANDARDS FOR DAIRY SCHEME
SCHEDULE 3 -- ADVISORY STANDARDS FOR DAIRY SCHEME
SCHEDULE 4 -- RISK CATEGORIES FOR DAIRY SCHEME
SCHEDULE 5 -- COMPULSORY STANDARDS FOR EGG SCHEME
SCHEDULE 6 -- ADVISORY STANDARDS FOR EGG SCHEME
SCHEDULE 7 -- RISK CATEGORIES FOR EGG SCHEME
SCHEDULE 8 -- COMPULSORY STANDARD FOR HORTICULTURE SCHEME
SCHEDULE 9 -- COMPULSORY STANDARDS FOR MEAT SCHEME
SCHEDULE 10 -- ADVISORY STANDARDS FOR MEAT SCHEME
SCHEDULE 11 -- RISK CATEGORIES FOR MEAT SCHEME
SCHEDULE 12 -- RISK CATEGORIES FOR SEAFOOD SCHEME
SCHEDULE 13 -- DICTIONARY

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