33. Frozen foods
(1) For the purposes of this regulation ¾
}AS 1731-1983~ means Australian Standard AS 1731-1983 }Frozen Food Retail Cabinets~ published by the Standards Association of Australia 2.
(2) A proprietor of food premises who prepares frozen food must ensure that ¾
(a) the freezing process is carried out with appropriate equipment and in such a manner as to minimise physical, biochemical and microbiological changes in the food; and
(b) upon completion of the freezing process, the temperature of the frozen food is not higher than -15°C.
(3) A proprietor of food premises who sells, stores, handles or conveys frozen food must ensure that the temperature of the frozen food ¾
(a) is not higher than -15°C for longer than 2 hours in any period of 24 hours; and
(b) is not higher than -12°C at any time before it is defrosted for use or disposal.
(4) Frozen food must be exposed for retail sale in a frozen food retail cabinet that complies in all respects with AS 1731-1983.
(5) A proprietor of food premises who exposes frozen food in a frozen food retail cabinet must ensure that ¾
(a) frozen food is packed so that any part of it lies below the load limit marked on the cabinet; and
(b) food that is not frozen or frozen food that has a temperature higher than -12°C is not placed in the cabinet.
(6) A proprietor who contravenes this regulation commits an offence.