Division 3—Duration of Keeping Records and their Inspection
26. Duration of keeping records
(1) A person must keep a record made under this Part (other than a record relating to live aquatic products) for the period specified in the following table—
| Column 1 | Column 2 |
| Shelf-life of food | Period for which record must be kept |
| 3 months or less | 3 months after the date the food was acquired, captured or supplied |
| Greater than 3 months | 24 months after the date the food was acquired, captured or supplied |
(2) A person must keep a record made under this Part relating to live aquatic products for a period of 3 months after the date the products were acquired, captured or supplied.
(3) A person who, without reasonable excuse, fails to keep a record for the period specified in subsection (1) or (2) commits an offence and is liable to a fine at level 3 and to imprisonment for 3 months.
(4) In this section—
“shelf-life” (保質期), in relation to food, means the period during which the food maintains its microbiological safety and sensory qualities at a specific storage temperature as determined by the supplier of the food.
27. Inspection of records
(1) A person must produce for inspection any record required to be kept by the person under this Part when required to do so by the Director or an authorized officer.
(2) The Director or authorized officer may make a copy of or take an extract from a record produced by the person.
(3) The person must provide any assistance reasonably required by the Director or authorized officer to understand or interpret a record produced by the person.
(4) A person who, without reasonable excuse, contravenes subsection (1) or (3) commits an offence and is liable to a fine at level 3 and to imprisonment for 3 months.
