Document ID: chunk:federal_register_of_legislation:F2021L00304:reg:3:p25
Version: federal_register_of_legislation:F2021L00304
Segment Type: reg
Provision Reference: reg 3 (pt 25/47)
Character Range: 103199–105864

must be complied with in relation to milk or liquid milk products used in the manufacture of prescribed milk products that are cheese:
 (a) the milk or liquid milk products must be heat treated by being held at a temperature of not less than 72 °C for not less than 15 seconds;
 (b) the milk or liquid milk products must be heat treated using a time and temperature combination that has equal or greater lethal effect on the bacteria in the milk or milk products than would be achieved by the time and temperature controls referred to in paragraph (a);
 (c) the milk or liquid milk products must be heat treated by being held at a temperature of not less than 62 °C for not less than 15 seconds and the cheese must be stored at a temperature of not less than 2 °C at the site of microbiological concern for not less than 90 days after the day the cheese is manufactured;
 (d) if the approved arrangement for operations to prepare the milk or liquid milk products provides for the milk or milk products to be treated in a different way—the milk or milk products must be treated in that way.
Note: For information relating to pasteurisation standards and verification, see Australian Standard AS 3993‑2003, Equipment for the pasteurization of milk and other liquid dairy products—Continuous flow systems, as in force at the commencement of this instrument.
 (7) If paragraph (6)(d) applies, the approved arrangement must provide for measures to validate the effectiveness of the treatment:
 (a) as having equal or greater lethal effect on bacteria in the milk or liquid milk products than would be achieved by the time and temperature f controls referred to in paragraph (6)(a); and
 (b) in achieving a level of food safety equivalent to that achieved for cheese prepared from milk or liquid milk products that are treated in accordance with paragraph (6)(a).

5‑20  Packaging and identification
 (1) Packaging, labels and other materials used to package or identify prescribed milk or milk products must:
 (a) be fit for the purpose for which they are used; and
 (b) not adversely affect the fitness for human consumption of the milk or milk products; and
 (c) for packaging—effectively protect the milk or milk products from contamination in the conditions under which they are to be stored, handled, loaded and transported.
 (2) The way that prescribed milk or milk products are packaged, labelled and identified must not adversely affect the fitness for human consumption of the milk or milk products.

5‑21  Storage, handling and loading
 (1) Prescribed milk or milk products must be stored, handled and loaded in a way that ensures:
 (a) they are protected from