Document ID: chunk:federal_register_of_legislation:F2021C00670:front:0:p5
Version: federal_register_of_legislation:F2021C00670
Segment Type: other
Provision Reference: 
Character Range: 10641–13238

of bacterial reduction. Information on equivalent heat treatments to pasteurisation for these products is provided in the 'Interpretive Guide' to this Standard.

16 Processing of dairy products to make cheese and cheese products

(1) Milk used to make cheese or cheese products must be processed –

(a) in accordance with subclause 15(1); or
(b) by being held at a temperature of no less than 64.5°C for a period of no less than 16 seconds, and the cheese or cheese product stored at a temperature of no less than 7°C for a period of no less than 90 days from the date of processing.

(2) Dairy products used to make cheese or cheese products must be processed –

(a) in accordance with subclause 15(3); or
(b) using a heat treatment that uses a combination of time and temperature of equal or greater lethal effect on any pathogenic micro-organisms in the dairy product achieved by paragraph 16(1)(b).

(3) However, milk or dairy products used to make cheese or cheese products do not need to be processed in accordance with subclauses 16(1) and 16(2) –

(a) if the cheese or cheese product is processed such that –

(i) the curd is heated to a temperature of no less than 48°C; and
(ii) the cheese or cheese product has a moisture content of less than 39%, after being stored at a temperature of no less than 10°C for a period of no less than 120 days from the date of processing; or

(b) the milk is produced, transported and processed in accordance with Division 5 if used to make raw milk cheese.

Division 5 – Additional requirements for raw milk cheese

Subdivision 1 – General

17 Application of Divisions 1 to 4

To avoid doubt, unless the contrary intention appears, the requirements imposed by Divisions 1 to 4 of this Standard apply to the production, transport and processing of milk for raw milk cheese and to raw milk cheese.

Subdivision 2 – Primary production of milk for raw milk cheese

18 Application

A dairy primary production business that produces milk for raw milk cheese must ensure that each requirement of this subdivision is met.

19 Requirement for additional and specific control measures

The documented food safety program required by clause 3 must include control measures that ensure that the requirements of this subdivision are met.

20 Animal health requirements

(1) Milk for raw milk cheese must not be obtained from a diseased animal.

(2) A diseased animal must not be introduced into a raw milk herd.

(3) A diseased animal in a raw milk herd must be –

(a) separated immediately from the herd; and
(b) kept separate from any other animal that will