Australia New Zealand Food Standards Code - Standard 4.2.4 - Primary Production and Processing Standard for Dairy Products (Australia Only)
Division 1Preliminary
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Division 1 – Preliminary
1 Interpretation
(1) Unless the contrary intention appears, the definitions in Chapters 2 and 3 of this Code apply to this Standard.
(2) In this Standard –
Authority means the State, Territory or Commonwealth government agency or agencies having the legal authority to implement and enforce this Standard.
control measure means a measure that prevents, eliminates or reduces to an acceptable level, a food safety hazard.
dairy primary production means the production of milk or colostrum for further processing for human consumption and includes the keeping, grazing, feeding and milking of animals and the storage of milk on the premises at which the animals were milked.
dairy primary production business means a business, enterprise or activity that involves dairy primary production.
dairy processing includes the manufacture of dairy products.
dairy processing business means a business, enterprise or activity that involves dairy processing.
dairy products include –
(a) milk; and
(b) colostrum; and
(c) liquid milk products; and
(d) cream and thickened cream; and
(e) butter, butter concentrate, buttermilk, concentrated buttermilk, dairy blend, ghee, and anhydrous milk fat (butter oil); and
(f) casein, caseinate, and cheese; and
(g) whey, whey cream and concentrated whey cream; and
(h) cultured milk and yoghurt; and
(i) ice-cream and ice-cream mix; and
(j) buttermilk powder, lactose powder, milk sugar, powdered milk, skim milk powder, whey powder, milk protein powder and other milk concentrates.
dairy transport business means a business, enterprise or activity involving the collection and transport of milk from the dairy primary production business to the processing business or the transport of bulk milk or dairy products between dairy processors.
diseased animal means an animal that has signs of an infection.
documented alternative means a method that –
(a) minimises the growth of pathogenic microorganisms in the milk to the same or greater extent as the method prescribed by this Standard; and
(b) does not adversely affect the microbiological safety of any raw milk cheese produced from that milk; and
(c) is documented in a food safety program required by this Standard; and
(d) has been recognised or approved by the relevant authority.