§ 47

(1) An operator must identify and analyze the biological, chemical and physical hazards that present a risk of contamination of a food.

(2) The operator must prevent, eliminate or reduce to an acceptable level the hazards referred to in subsection (1) by using control measures that are shown by evidence to be effective, including any treatment or process and including, in the case of a meat product, the control measures that are set out in the document entitled Preventive Control Requirements for Biological Hazards in Meat Products, prepared by the Agency and published on its website, as amended from time to time.

(3) The holder of a licence to import must comply with subsections (1) and (2) in respect of a food that is imported.