§ 90 — Definitions for Part 4

90. In this Part —“accepted”, in relation to a farm management plan or food control plan, means such a plan which the Agency last accepts under this Part;

“application”, for a food business licence, means an application for or to renew the food business licence;

“farm management plan”, for a licensable food business that involves undertaking primary production activity, means a plan identifying how the proprietor of the food business will undertake the primary production activity with reference to all or any of the following matters as the Agency considers relevant:(a)

the species of animal to be farmed or plants to be cultivated;

(b)

the quantity of animals to be farmed or plants to be cultivated;

(c)

the area of land or waters on or in which the animals are to be farmed or plants are to be cultivated;

(d)

the method of farming the animals or cultivating the plants;

(e)

the primary production equipment to be used;

(f)

proposed stocking densities;

(g)

the carrying capacity of the area to be used for farming the food producing animals;

(h)

for aquaculture —(i)

the water quality (including discharged water quality) and relevant response protocols;

(ii)

the sediment quality and relevant response protocols; and

(iii)

maximum nutrient loads and response thresholds;

(i)

disease testing, pest monitoring and relevant response protocols in connection with diseases and pests;

(j)

farm waste management protocols;

(k)

biosecurity and quarantine;

(l)

the audit mechanisms for the farm management plan;

(m)

the keeping of records which are sufficient to allow the Agency, an authorised officer or a food inspector to assess whether the accepted farm management plan has been complied with;

“food control plan”, for a licensable food business that does not involve undertaking any primary production activity, means a plan identifying how the proprietor of the food business will carry on the particular licensable food business with reference to all or any of the following matters as the Agency considers relevant:(a)

the knowledge, skill, health and hygiene requirements for the people handling food in the course of the licensable food business;

(b)

the design, construction, maintenance and cleanliness of the following used, or intended to be used, for the licensable food business:(i)

the premises (including layout, fittings and fixtures) at which food is handled;

(ii)

the plant or equipment (including regulated food contact articles and single‑use items) used to handle food;

(iii)

the conveyances used to transport food;

(c)

the systematic identification of the potential hazards that may be reasonably expected to occur in each food handling operation that is to be, or that is being, carried out in the course of the licensable food business;

(d)

how and where each hazard identified under paragraph (c) can be controlled and the means of control;

(e)

the systematic monitoring of those controls in paragraph (d), and the appropriate corrective action when each hazard identified under paragraph (c) is found not to be under control;

(f)

the procedures and practices established by the proprietor so as to monitor and ensure the compliance by the proprietor, and the employees or workers of the proprietor, with —(i)

the requirements of this Act with respect to the food business;

(ii)

any applicable standard as is applicable to the food business;

(iii)

the conditions of the food business licence relating to the food business, if granted; and

(iv)

the food control plan accepted by the Agency when granting that food business licence;

(g)

the keeping of records which are sufficient to allow the Agency, an authorised officer or a food inspector to assess whether the accepted food control plan has been complied with.