Subdivision 2Primary production of milk for raw milk cheese

Subdivision 2 – Primary production of milk for raw milk cheese

18 Application

A dairy primary production business that produces milk for raw milk cheese must ensure that each requirement of this subdivision is met.

19 Requirement for additional and specific control measures

The documented food safety program required by clause 3 must include control measures that ensure that the requirements of this subdivision are met.

20 Animal health requirements

(1) Milk for raw milk cheese must not be obtained from a diseased animal.

(2) A diseased animal must not be introduced into a raw milk herd.

(3) A diseased animal in a raw milk herd must be –

(a) separated immediately from the herd; and
(b) kept separate from any other animal that will be milked for milk for raw milk cheese.

21 Requirements for animal identification and tracing

Each animal that will be or has been milked for milk for raw milk cheese must be subject to a stock identification system that ensures that the animal is uniquely identifiable and traceable.

22 Requirement to control specific inputs

(1) Silage must not be fed to animals milked for milk for raw milk cheese.

(2) Subclause (1) does not apply if the dairy primary production business uses a documented alternative to feed animals milked for raw milk.

(3) Only potable water must be used –

(a) on equipment that comes into contact with milk for raw milk cheese;
(b) to clean the teats of animals; and
(c) for washing by persons milking animals.

23 Health and hygiene requirements

The production of milk for raw milk cheese must comply with the requirements of Division 4 of Standard 3.2.2.

24 Requirement for milking practices

The teats of an animal milked for milk for raw milk cheese must be clean and dry before the animal is milked.

25 Requirements for cooling and storage

(1) Milk for raw milk cheese must be cooled to a maximum temperature of 6°C within two hours of milking.

(2) Subclause (1) does not apply if the dairy primary production business uses a documented alternative to the method prescribed by that subclause.

(3) Milk for raw milk cheese that is stored must be kept at a temperature not exceeding 5°C while in storage.

(4) Milk for raw milk cheese must be kept separate from milk used or intended to be used for dairy products that are not a raw milk cheese.

26 Requirements relating to non-conforming milk

Milk must not be supplied for raw milk cheese if the milk was produced other than in accordance with this Division or is otherwise unacceptable.