Queensland Consolidated Regulations

FOOD PRODUCTION (SAFETY) REGULATION 2002

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

           Part 1A--Accreditations register

   7A.     Register of accreditations
   7B.     Change to information in accreditations register
   7C.     Accreditations register to be available for public inspection
   7D.     Certificate about contents of accreditations register

           Part 2--Food safety programs and management statements

           Division 1--Preliminary

   8.      Definitions for pt 2

           Division 2--Preparation and maintenance of programs and management statements

   9.      Preparation of programs and management statements
   9A.     Management statements
   9B.     Approving management statements
   10.     Maintenance of programs and management statements

           Division 3--Other information contained in programs

   11.     Application of div 3
   12.     Risk assessment
   13.     Systems for verifying compliance with program
   14.     Corrective action
   15.     Validation of control measures

           Division 4--Record keeping

   16.     Record keeping requirements

           Division 5--Amendment of programs and management statements
           Subdivision 1--Amendment by Safe Food

   17.     Power to amend
   18.     Notice of proposed amendment
   19.     Decision on proposed amendment
   20.     Holder's obligation to make decided amendment
           Subdivision 2--Amendment by holder
   21.     When holder may amend
   22.     Applying for approval
   23.     Deciding application

           Part 3--Accreditation, fees and auditors

   24.     Accreditation—Act, s 40(1)(b)
   25.     Accreditation period—Act, s 50(4)
   26.     Fees for accreditation and approval as auditor
   27.     Fees for accreditation
   27A.    Exemptions from fees for accreditation
   28.     Fees for approval as auditor
   28A.    Waiver of prescribed fee for approval as auditor
   29.     Payment of renewal fee
   30.     Deciding application for approval as auditor

           Part 4--Food safety requirements

           Division 1--Preliminary

   31.     Application of pt 4
   31A.    Complying with compulsory or advisory standard

           Division 2--General food safety requirements

   32.     Skills and knowledge for persons processing primary produce
   33.     Transporting primary produce
   34.     Water supply
   35.     Waste disposal at premises
   36.     Restrictions on animals at premises and in vehicles

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

   37.     Application of div 3
   38.     Health and hygiene requirements
   39.     Design, construction and maintenance of premises and vehicles
   40.     Design, construction and maintenance of equipment

           Part 5--Monitoring compliance with food safety schemes

           Division 1AA--Monitoring

   40A.    General requirements for monitoring compliance
   40B.    Check audits and monitoring

           Division 1--General auditing requirement

   42.     Cooperating with auditor

           Division 2--Risk categories and minor, major and critical nonconformances

   43.     Frequency of audits for risk category
   44.     Minor, major and critical nonconformances

           Division 3--Audits for grants and renewals of accreditation

   45.     Audits for grant of accreditation—low risk
   46.     Audits for grant of accreditation—medium risk
   47.     Audits for grant of accreditation—high risk
   48.     Audits for renewal of accreditation—low risk
   49.     Audits for renewal of accreditation—medium risk
   50.     Audits for renewal of accreditation—high risk
   50A.    Safe Food may vary frequency of audits

           Division 4--Audits after minor, major and critical nonconformances

   51.     Identification of minor or major nonconformance
   52.     Identification of critical nonconformance

           Division 5--Nonconformance with management statements

   53.     Identification of nonconformance with management statement

           Part 6--General provision

   54.     Review of food safety scheme

CHAPTER 3--DAIRY SCHEME

           Part 1--Contents of dairy scheme

   55.     Dairy scheme applies for dairy produce
   56.     Meaning of dairy produce—Act, s 8
   57.     Production of dairy produce for which dairy scheme applies

           Part 1A--Categories of accreditation and programs

   57A.    Categories of accreditation
   57B.    Requirement for program or management statement

           Part 2--Food safety requirements

           Division 1--Preliminary

   58.     Application of pt 2
   58A.    Complying with compulsory or advisory standard

           Division 2--Dairy produce at dairies
           Subdivision 1--Preliminary

   59.     Application of div 2
   59A.    General food safety requirement for production of milk at dairy
           Subdivision 2--All dairy produce
   60.     Animals to be milked must be free of disease
   61.     Stock food for consumption by animals to be milked
   62.     Milk supplied must be free of chemical contaminants
   63.     Production and storage of milk
   64.     Temperature control for stored milk
   65.     Health and hygiene requirements
           Subdivision 3--Dairy produce other than unpasteurised goat milk
   66.     Design, construction and maintenance of dairy and equipment

           Division 3--Processing dairy produce at depots or factories

   67.     Application of div 3
   68.     Receiving dairy produce for processing
   69.     General food safety requirement for processing dairy produce at depot or factory
   70.     Storing dairy produce
   71.     Minimum standard for dairy produce for human consumption
   72.     Supplying dairy produce
   73.     Testing after processing

           Part 3--Goat milk

           Division 1--Production of unpasteurised goat milk

   74.     Application of pt 3
   75.     Aspects of production of goat milk for which pt 3 applies

           Division 2--Application of dairy scheme

   76.     Complying with dairy scheme

           Division 3--Food safety requirements

   77.     General requirements for production of goat milk
   78.     Design, construction and maintenance of dairy and equipment
   79.     Supply of goat milk for human consumption

           Division 4--Testing and product recall

   80.     Standard for testing and frequency of testing
   81.     Conducting tests
   82.     Test results sent to Safe Food
   83.     Safe Food conducts random checks
   84.     Product recall

           Division 5--Labelling

   85.     Labelling goat milk

           Part 4--Labelling pet food

   87.     Labelling requirements for pet food

CHAPTER 3A--EGG SCHEME

           Part 1--Contents of egg scheme

   87A.    Egg scheme applies for eggs and egg products
   87B.    Production of eggs and egg products for which egg scheme applies
   87C.    Production of eggs and egg products for which egg scheme does not apply

           Part 1A--Categories of accreditation, programs and management statements

   87CA.   Categories of accreditation
   87CB.   Requirement for program or management statement

           Part 2--Food safety requirements

           Division 1--Preliminary

   87D.    Application of pt 2
   87DA.   Complying with compulsory or advisory standard

           Division 2--General
           Subdivision 1--Information requirements

   87E.    Information to be contained in food safety program—Act, s 41(2)(f)
           Subdivision 2--Egg production activities
   87G.    Birds must be free of disease
   87H.    Stock food for consumption by birds
   87I.    Eggs supplied must be free of chemical contaminants
   87J.    Identifying eggs and egg products
   87K.    Supplying eggs
   87L.    Supplying egg products
   87M.    Pasteurising egg products

           Division 3--Records

   87N.    Tracing birds used in production
   87O.    Tracing stock food

CHAPTER 4--MEAT SCHEME

           Part 1--Contents of meat scheme

   88.     Meat scheme applies for meat and meat products
   89.     Production of meat and meat products for which meat scheme applies

           Part 1A--Categories of accreditation, programs and management statements

   89A.    Categories of accreditation
   89B.    Requirement for program or management statement

           Part 2--Food safety requirements

           Division 1--Preliminary

   90.     Application of pt 2
   90A.    Complying with compulsory or advisory standard

           Division 2--Rearing, capturing and killing animals for meat

   91.     Animal to be killed must come from place free of chemical contaminants
   92.     System for rearing animals at place of production
   93.     System for identifying place of capture of wild animals
   94.     Identifying source of animal
   95.     Animal appropriate for producing meat
   96.     Adequate lighting at place where wild animal killed

           Division 3--Carcasses
           Subdivision 1--Handling carcasses and post mortem dispositions

   97.     Before post mortem disposition
   98.     Handling and dressing animal
   99.     Meat from carcass
   100.    Receiving field dressed animal and carcass
   101.    Performing post mortem disposition
   102.    Meat for animal consumption
           Subdivision 2--Chilling, staining and temperature controls for animals and carcasses
   103.    Chilling carcass of animal killed at abattoir
   104.    Chilling animal killed in the wild
   105.    Receiving animal killed in the wild
   106.    Staining meat for animal consumption
   107.    Maintaining temperature of carcass

           Division 4--Further processing
           Subdivision 1--Meat and meat products for human and animal consumption

   108.    Further processing of meat and pet meat
           Subdivision 2--Meat and smallgoods for human consumption
   109.    Application of sdiv 2
   109A.   General food safety requirement for the production of smallgoods
   110.    Receiving contaminated meat, smallgoods and ingredients
   111.    Identifying and separating meat not for human consumption
   112.    Ingredients used for processing meat and smallgoods
   113.    Hazardous material
   114.    Contamination of meat and smallgoods
   115.    Contamination of smallgoods by meat
           Subdivision 3--Pet meat, pet meat products and rendered products for animal consumption
   116.    Application of sdiv 3
   117.    Receiving contaminated pet meat, pet meat products and ingredients
   118.    Identifying and separating meat for animal consumption and unacceptable meat
   119.    Ingredients used for processing pet meat
   120.    Hazardous material
   121.    Rendering
   122.    Contamination of pet meat, pet meat products and rendered products
   123.    Contamination of pet meat product by pet meat
   124.    Contamination of rendered product

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

   125.    Packaging and prepackaging meat and meat products
   126.    Storing, handling and displaying meat and meat products
   127.    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

   128.    Records to be kept about animals killed for meat
           Subdivision 2--Meat and smallgoods for human consumption
   129.    Records to be kept about meat and smallgoods
   130.    Labelling meat and smallgoods
           Subdivision 3--Pet meat, pet meat products and rendered products for animal consumption
   131.    Records to be kept about pet meat, pet meat products and rendered products
   132.    Labelling pet meat and pet meat products
   133.    Labelling rendered products

           Part 3--Accreditation for persons from another State

   134.    When person from another State taken to hold accreditation

CHAPTER 4A--SEAFOOD SCHEME

           Part 1--Preliminary

   134A.   Purpose of ch 4A

           Part 2--Contents of seafood scheme

   134B.   Seafood scheme applies for particular seafood
   134C.   Production of seafood for which seafood scheme applies
   134D.   Production of seafood for which seafood scheme does not apply

           Part 3--Categories of accreditation, programs and management statements

   134E.   Categories of accreditation
   134F.   Requirement for program or management statement

           Part 4--Food safety requirements

           Division 1--Preliminary

   134G.   Application of pt 4

           Division 2--General
           Subdivision 1--Information requirements

   134H.   Information about seafood business to be given to Safe Food
           Subdivision 2--Seafood production activities
   134I.   Seafood safety management
   134J.   Contamination and handling
   134K.   Inputs and harvesting areas
   134L.   Storing seafood
   134M.   Transporting seafood
   134N.   Packaging seafood
   134O.   Seafood for disposal
   134P.   Receipt of seafood
   134Q.   Skills and knowledge

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

   134R.   Health and hygiene requirements
   134S.   Seafood premises and equipment

           Division 4--Records

   134T.   Tracing seafood

           Division 5--Bivalve molluscs

   134U.   Application of div 5
   134V.   Types of programs
   134W.   Additional food safety requirements
   134X.   Co-mingling of bivalve molluscs

CHAPTER 5--TRANSITIONAL PROVISIONS

           Part 1--Transitional provision for Food Production (Safety) Amendment Regulation (No. 2) 2004

   135.    Application of s 87F before 1 July 2005

           Part 2--Transitional provisions for Primary Industries and Fisheries Legislation Amendment Regulation (No. 1) 2009

   136.    Application of s 134H before 1 July 2009
   137.    Delayed application of fees for accreditation under seafood scheme
   138.    Application of the Act, s 79 to seafood scheme before 1 January 2010
           SCHEDULE 1 -- FEES
           SCHEDULE 2 -- STANDARDS FOR DAIRY SCHEME
           SCHEDULE 3 -- RISK CATEGORIES FOR DAIRY SCHEME
           SCHEDULE 3A -- STANDARDS FOR EGG SCHEME
           SCHEDULE 3B -- RISK CATEGORIES FOR EGG SCHEME
           SCHEDULE 4 -- STANDARDS FOR MEAT SCHEME
           SCHEDULE 5 -- RISK CATEGORIES FOR MEAT SCHEME
           SCHEDULE 5A -- RISK CATEGORIES FOR SEAFOOD SCHEME
           SCHEDULE 5B -- ACTIVITIES FOR SEAFOOD SCHEME
           SCHEDULE 6 -- DICTIONARY
           Endnotes