Exports (Fish) Regulations (Amendment) (Cth)

STATUTORY RULES.

1959. No. 77.

 

REGULATIONS UNDER THE CUSTOMS ACT 1901-1959 AND THE COMMERCE (TRADE DESCRIPTIONS) ACT 1905-1950.*

I, THE GOVERNOR-GENERAL in and over the Commonwealth of Australia, acting with the advice of the Federal Executive Council, hereby make the following Regulations under the Customs Act 1901-1959 and the Commerce (Trade Descriptions) Act 1905-1950.

Dated this 4th day of September, 1959.

W. J. Slim

Governor-General.

By His Excellency’s Command,

Minister of State for Primary Industry

and for and on behalf of the Minister

of State for Customs and Excise.

 

Amendments of the Exports (Fish) Regulations.

First Schedule.

1. The First Schedule to the Exports (Fish) Regulations is amended—

(a) by omitting paragraph 5 in the second column of item 1 and inserting in its stead the following paragraph:—

“5. Crayfish tails shall have been processed—

(a) from crayfish which have been killed by an approved method;

(b)from crayfish which, following the removal of all intestinal parts, including the anus, have been vigorously washed individually in running water under pressure; and

(c) from crayfish which, at the time of processing—

(i) were free from any abnormal condition; and

(ii) were active; and

(iii) had been held under approved conditions.”;

(b)by inserting after paragraph 6 in the second column of item 1 the following paragraph:—

“7. Crayfish tails shall have been prepared, processed and frozen in the same establishment.”;

(c) by omitting paragraph 4 in the second column of item 2 and inserting in its stead the following paragraph:—

“4. Crayfish shall be so packed as to be uniform in size and colour in each container and shall be graded in sizes as follows:—

Grade. Net weight of crayfish.

A. Less than 1 lb.

B. Not less than 1 lb. and less than 1 lb. 4 oz.

C. Not less than 1 lb. 4 oz. and less than 1 lb. 8 oz.

D. Not less than 1 lb. 8 oz. and less than 1 lb. 12 oz.

E. Not less than 1 lb. 12 oz. and less than 2 lb.

F. Not less than 2 lb. and less than 2 lb. 8 oz.

G. Not less than 2 lb. 8 oz. and less than 3 lb.

H. Over 3 lb.”;

* Notified in the Commonwealth Gazette on 10th September, 1959.

  Statutory Rules 1949, No. 54 as amended by Statutory Rules 1950, No. 38; 1951, Nos. 48 and 127; 1952, No. 105; 1954, No. 43; 1955, No. 51; and 1956, Nos. 8, 44 and 121.

5906/59.—Price 3d. 10/4.8.1959.

(d)by omitting paragraph 5 in the second column of item 2 and inserting in its stead the following paragraph:—

“5. Crayfish shall have been processed—

(a) from crayfish which have been killed by an approved method;

(b)from crayfish which have been vigorously washed individually in running water under pressure; and

(c) from crayfish which, at the time of processing—

(i) were free from any abnormal condition; and

(ii) were active; and

(iii) had been held under approved conditions.”;

(e) by inserting, after paragraph 6 in the second column of item 2, the following paragraph:—

“7. Crayfish shall have been prepared, processed and frozen in the same establishment.”;

(f) by omitting sub-paragraph (i) of paragraph 1 in the third column of item 2, and inserting in its stead the following sub-paragraph:—

“(i) the Grade.”;

(g) by omitting paragraph 4 in the second column of item 3 and inserting in its stead the following paragraph:—

“4. Crayfish shall be so packed as to be uniform in size and colour in each container and shall be graded in sizes as follows:—

Grade. Net weight of crayfish.

A. Less than 1 lb.

B. Not less than 1 lb. and less than 1 lb. 4 oz.

C. Not less than 1 lb. 4 oz. and less than 1 lb. 8 oz.

D. Not less than 1 lb. 8 oz. and less than 1 lb. 12 oz.

E. Not less than 1 lb. 12 oz. and less than 2 lb.

F. Not less than 2 lb. and less than 2 lb. 8 oz.

G. Not less than 2 lb. 8 oz. and less than 3 lb.

H. Over 3 lb.”;

(h)by omitting paragraph 5 in the second column of item 3 and inserting in its stead the following paragraph:—

“5. Crayfish shall have been processed—

(a) from crayfish which have been killed by an approved method; and

(b)from crayfish which, following cooking but before packing, have been vigorously washed individually in running water under pressure; and

(c) from crayfish which, at the time of processing:—

(i) were free from any abnormal condition; and

(ii) were active; and

(iii) had been held under approved conditions.”;

(i) by inserting, after paragraph 6 in the second column of item 3, the following paragraph:—

“7. Crayfish shall have been prepared, processed and frozen in the same establishment.”; and

(j) omitting sub-paragraph (i) of paragraph 1 in the third column of item 3 and inserting in its stead the following subparagraph:—

“(i) the Grade.”.

By Authority: A. J. Arthur, Commonwealth Government Printer, Canberra.