Document ID: chunk:federal_register_of_legislation:F2021C00670:front:0:p3
Version: federal_register_of_legislation:F2021C00670
Segment Type: other
Provision Reference: 
Character Range: 5411–8304

production business must control its potential food safety hazards by implementing a documented food safety program.

4 Specific requirements

(1) For clause 3, the control measures must manage the hazards arising from –

(a) inputs; and
(b) the design, construction, maintenance and operation of premises and equipment; and
(c) milking animals; and
(d) persons involved in milking; and
(e) milking practices.

(2) For clause 3, the control measures must also –

(a) include support programs that ensure that premises and equipment are clean and sanitary and that pests are controlled; and
(b) ensure that milk is cooled and stored at a temperature that prevents or reduces the growth of microbiological hazards in the milk; and
(c) ensure that milk for human consumption is only sourced from healthy animals.

5 Tracing

As part of the documented food safety program in clause 3, a dairy primary production business must have a system that enables the tracing of –

(a) inputs; and
(b) animals to be milked; and
(c) the milk produced.

6 Skills and knowledge

A dairy primary production business must ensure that persons undertaking primary production activities have skills and knowledge of food safety and hygiene matters commensurate with their work activities.

Division 3 – General dairy collection and transportation

7 Controlling food safety hazards

A dairy transport business must control its potential food safety hazards by implementing a documented food safety program.

8 Specific requirements

For clause 7, the control measures must manage hazards arising from –

(a) transport vehicles, equipment and containers used in the collection and transport of the milk or dairy product; and
(b) persons engaged in the dairy transport business;

and must include a support program that ensures that the food contact surfaces of transport vehicles, and equipment and containers used in collecting and transporting of the dairy products are clean and sanitary.

9 Product tracing

As part of the documented food safety program in clause 7, a dairy transport business must have a system to identify the immediate supplier and immediate recipient of the dairy product.

10 Time and temperature controls

A dairy transport business must transport dairy products using time and temperature controls that prevent or reduce the growth of microbiological hazards in the product.

11 Skills and knowledge

A dairy transport business must ensure that persons undertaking milk or dairy product collection and transport activities have skills and knowledge of food safety and hygiene matters commensurate with their work activities.

Division 4 – General dairy processing

12 Application

(1) To avoid doubt, Standards 3.2.2 and 3.2.3 apply to the processing of dairy products.

(2) Clauses 15 and 16 of this Standard do not apply to milk for raw milk cheese.

13 Controlling food