Federal Register of Legislation
Standard 4.2.4
PRIMARY PRODUCTION AND PROCESSING STANDARD FOR DAIRY PRODUCTS
(Australia only)
Purpose and commentary
This Standard sets out a number of food safety requirements, including the implementation of documented food safety programs for dairy primary production, collection, transportation and processing. However, this Standard does not apply to retail sale activities. Chapter 3 of this Code covers retail sale activities.
Table of Provisions
Division 1 – Preliminary 1 Interpretation 2 Application
Division 2 – General dairy primary production requirements 3 Controlling food safety hazards 4 Specific requirements 5 Tracing 6 Skills and knowledge
Division 3 – General dairy collection and transportation 7 Controlling food safety hazards 8 Specific requirements 9 Product tracing 10 Time and temperature controls 11 Skills and knowledge
Division 4 – General dairy processing 12 Application 13 Controlling food safety hazards 14 Product tracing 15 Processing of milk and dairy products 16 Processing of dairy products to make cheese and cheese products
Division 5 – Additional requirements for raw milk cheese Subdivision 1 – General 17 Application of Divisions 1 to 4
Subdivision 2 – Primary production of milk for raw milk cheese 18 Application 19 Requirement for additional and specific control measures 20 Animal health requirements 21 Requirements for animal identification and tracing 22 Requirement to control specific inputs 23 Health and hygiene requirements 24 Requirement for milking practices 25 Requirements for cooling and storage 26 Requirements relating to non-conforming milk
Subdivision 3 – Transport of milk for raw milk cheese 27 Application 28 Requirement for additional and specific control measures 29 Requirements for temperature control 30 Handling requirements
Subdivision 4 – Processing of milk for raw milk cheese 31 Application 32 Requirement for additional and specific control measures 33 Requirements relating to milk receipt and storage 34 Requirements to control specific food safety hazards 35 Requirements relating to non-conforming milk
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