Australia New Zealand Food Standards Code - Standard 4.2.4 - Primary Production and Processing Standard for Dairy Products (Australia Only)
Division 2General dairy primary production requirements
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Division 2 – General dairy primary production requirements
3 Controlling food safety hazards
A dairy primary 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.