How should waste be stored in a fish processing plant to prevent contamination?

In Plain English

To keep fish and fish products safe in an export establishment, waste must be carefully managed. Here's how:

  1. Designated Areas: Have specific, separate areas for waste and inedible materials.
  2. Secure Containers: Use containers that can hold the waste without leaking or spilling.
  3. Pest Control: Make sure pests can't get to the waste.
  4. Prevent Contamination: Ensure waste doesn't pollute the water supply or touch the fish.
  5. Clear Identification: Clearly label the containers to show they are for waste only.

Detailed Explanation

According to the Export Control (Fish and Fish Products) Rules 2021, specifically rule 4-9, the following requirements apply to waste storage in an establishment preparing fish or fish products for export:

  • Designated Areas: Rule 4-9(2) mandates that "An establishment must have designated areas for the separation and storage of waste and inedible material before their removal from the establishment."
  • Adequate Containment: Rule 4-9(3)(a) states that "The facilities and containers used for the storage of waste and inedible material must adequately contain the volume and type of waste and inedible material at the establishment."
  • Pest Prevention: Rule 4-9(3)(b) requires that these facilities "prevent access to the waste or inedible material by pests."
  • Contamination Prevention: Rule 4-9(3)(c) specifies that the facilities must "prevent the waste or inedible material polluting the establishment’s water supply or contaminating fish or fish products."
  • Clear Identification: Rule 4-9(3)(d) demands that the facilities "be clearly identified as for use for storage of waste and inedible material only."