Commonwealth Numbered Regulations
[Search this Regulation]
IMPORTED FOOD CONTROL REGULATIONS 1993
TABLE OF PROVISIONS
4. When is food taken to have been imported for private consumption?
5. How is a food control certificate obtained?
6. What constitutes the Food Inspection Scheme
7. What orders may the Minister make in relation to the Scheme?
8. How may food be classified?
9. What is meant by "risk" food?
10. What is meant by "active surveillance" food?
11. What is meant by "random surveillance" food?
12. How can food receive a different classification?
13. What food is subject to inspection?
14. At what rate must food be referred for inspection?
15. What is the rate of inspection for risk food?
16. At what rate is risk food first inspected?
17. When may the rate of inspection for risk food be altered?
18. When is food taken to be failing food?
19. When, and at what rate, may food related to failing food be inspected?
20. When, and at what rate, may reprocessed food be inspected?
21. Which active or random surveillance food is to be inspected?
22. What sampling procedures are followed in inspection of food?
23. How is food that is subject of a holding order treated?
24. What is an imported food inspection advice?
25. How is food subject to inspection to be marked?
26. How is food subject to inspection to be held?
27. Are there any exceptions to the rules relating to the holding of risk food?
28. Who is to analyse food under the Scheme?
29. How is food to be analysed under the Scheme?
30. What are the powers of authorised officers?
31. How does the holding of a foreign government or quality assurance certificate affect the incidence of inspection, of food?
32. How is the reliability of foreign government or quality assurance certificates verified?
33. What fees are payable for chargeable services?
34. When must a fee be paid for analysis of food?
35. When may fees be waived?
AustLII: Copyright Policy