Outcome for preservation processes Outcome for preservation processes
Outcome for preservation processes
30.1 Unless otherwise specified in this Part a process applied to processed food for the purpose of extending its shelf life must ensure the safety of the food by:
(a) destroying or preventing the growth of pathogens; or
(b) reducing their growth to a level that ensures the microbiological safety of the food is not adversely affected.
Note For microbiological limits for processed food see Schedule 6.
30.2 The applicable approved arrangement must validate that process controls for extending the shelf life of the food ensures that the objective specified in subclause 30.1 is met.
Note For guidance in validation see the microbial limits specified in Standard 1.6.1 of the Food Standards Code. For further guidance see the User Guide to Standard 1.6.1, July 2001 available at http://www.foodstandards.gov.au.
Division II Thermal processing of canned processed food
Commercial sterility Commercial sterility
Commercial sterility
31.1 The canning of processed food must result in processed food that is commercially sterile.
31.2 An establishment must validate in its approved arrangement that its process controls for canning low acid canned processed food achieve the objective specified in subclause 31.1.
Note 1 For the meaning of canned, commercially sterile and validate see order 8.
Thermal process designed from simulated Thermal process designed from simulated conditions
Thermal process designed from simulated conditions
32.1 If a thermal process used in canning processed food is designed from simulated manufacturing conditions, the results must be verified in the actual production of canned processed food using thermal processing equipment under commercial operating conditions before the thermal process is used to prepare processed food for export.
Canning must protect contents from conta Canning must protect contents from contamination
Canning must protect contents from contamination
33.1 The canning process and canning materials used must prevent contamination affecting the contents of the can.
33.2 Cans must be inspected and evaluated in accordance with Section 7.4.8 (‘Inspection of closures’) of Volume 1B of Codex entitled ‘Recommended International Code of Practice for Low-Acid and Acidified Low-Acid Canned Foods’ CAC/RCP 23-1979, Rev 2 (1993).
Note For requirements applying to all packaging materials including cans see Part 4 of this Schedule.
Cooling and handling cans Cooling and handling cans
Cooling and handling cans
34.1 After thermal processing, the cans must be cooled and handled in a manner that prevents the introduction of pathogens that could affect the commercial sterility of the contents of the can.
Water used for cooling Water used for cooling
Water used for cooling
35.1 Water used for cooling canned processed food must be potable.
35.2 The method used to make the water potable must be specified in the approved arrangement.
35.3 If water is made potable by chlorination the water must show a measurable free residual chlorine level after contact with the cans.
Post-processing controls Post-processing controls
Post-processing controls
36.1 Cans that have undergone thermal processing must be identified and held separately from cans that have not undergone thermal processing.
Division III Eggs and egg products
When eggs and egg products must be paste When eggs and egg products must be pasteurised
When eggs and egg products must be pasteurised
37.1 Eggs and egg products must:
(a) be heated and cooled in accordance with clause 38 of this Schedule; or
(b) be heated and cooled to any other time and temperature combination or subjected to a treatment that:
(ii) ensures the resulting egg product meets the microbiological criteria specified for egg products in the Food Standards Code; or
(c) be subjected to a treatment that:
(ii) ensures the resulting egg product meets the microbiological criteria specified for egg products in the Food Standards Code.
Note For the microbiological criteria see Standard 1.6.1 of the Food Standards Code.
37.2 Eggs that are to be exported as a whole egg need not comply with subclause 37.1.
Note For the meaning of whole egg see order 8. See also clause 6 of this Schedule.
Time and temperature controls for eggs Time and temperature controls for eggs
Time and temperature controls for eggs
38.1 Liquid whole egg or a mixture of liquid egg yolk and liquid egg white must:
(a) be retained at a temperature of not less than 64°C for at least 2.5 minutes; and
38.2 Liquid egg yolk must:
(a) be retained at a temperature of not less than 60°C for at least 3.5 minutes; and
38.3 Liquid egg white must:
(a) be retained at a temperature of not less than 55°C for at least 9.5 minutes; and
38.4 In this clause:
liquid egg white means the white of egg separated as efficiently as practicable from the yolk in liquid form.
liquid egg yolk means the white of egg separated as efficiently as practicable from the yolk in liquid form.
liquid whole egg means the whole egg removed from the shell and includes the product which is frozen or chilled, but does not include reconstituted dried egg.
Validation of time and temperature contr Validation of time and temperature controls
Validation of time and temperature controls
39.1 If paragraphs 37.1 (b) or 37.1 (c) applies, the applicable approved arrangement must validate that:
(a) the heating or cooling or the treatment concerned; and
(b) the way it is done;
ensures that the resulting egg product meets the objectives specified in subparagraphs 37.1 (b) (ii) or 37.1 (c) (iii) (as the case may be) given the conditions under which the product is to be stored, handled, loaded and transported.
Note For the meaning of validate see order 8.
Division IV Milk and milk products
Pasteurisation etc of milk and liquid mi Pasteurisation etc of milk and liquid milk products
Pasteurisation etc of milk and liquid milk products
40.1 Milk must:
(a) be pasteurised by being heated to a temperature of not less than 72°C for not less than 15 seconds and immediately shock cooled to a temperature of 4.5°C or less; or
(b) be heated and cooled using any time and temperature combination that:
(ii) is of equal or greater lethal effect on the bacteria in the milk than would be achieved by the time and temperature controls specified in paragraph 40.1 (a); or
(c) be subjected to any other treatment that:
(ii) meets the objective specified in subparagraph 40.1 (b) (ii) or the objective specified in subclause 30.1 of this Schedule.
40.2 Liquid milk products must:
(a) be heated and cooled using any time and temperature combination that:
(ii) is of equal or greater lethal effect on the bacteria in the milk product than would be achieved by the time and temperature controls specified in paragraph 40.1 (a); or
(b) be subjected to any other treatment that:
(ii) meets the objective specified in subparagraph 40.2 (a) (ii) or the objective specified in subclause 30.1 of this Schedule.
Note For examples of verification of the pasteurisation of milk and milk products and for examples of equipment for pasteurisation see AS 3993-2003 Equipment for the pasteurization of milk and other liquid dairy products-Continuous flow systems.
40.3 If paragraph 40.1 (b) or paragraph 40.1 (c) or subclause 40.2 applies the applicable approved arrangement must validate that the time and temperature combination or other treatment achieves the objectives specified for subparagraphs 40.1 (b) (ii), 40.1 (c) (ii), 40.2 (a) (ii) or 40.2 (b) (ii) (as the case may be).
40.4 This clause does not apply to milk and liquid milk products used in the manufacture of cheese.
Cheese Cheese
Cheese
41.1 Milk and liquid milk products used in the manufacture of cheese must:
(a) be heat treated by being held at a temperature of no less than 72°C for a period of not less than 15 seconds; or
(b) be heat treated using a time and temperature combination that is of equal or greater lethal effect on the bacteria in the milk and milk products than would be achieved by the time and temperature controls specified in paragraph 41.1 (a); or
(c) be heat treated by being held at a temperature of no less than 62°C for a period of no less than 15 seconds, and the cheese stored at a temperature of not less than 2°C at the site of microbiological concern for a period of no less than 90 days after the day the cheese is manufactured; or
(d) subjected to such other treatment that:
(i) is specified in the approved arrangement applying to the treatment of the cheese; and
(ii) ensures the cheese produced achieves a level of food safety equivalent to that achieved for cheese prepared from milk or liquid milk products that are treated in accordance with paragraph 41.1 (a).
Note 1 For the meaning of cheese and site of microbiological concern see order 8.
Note 2 For examples of verification of the pasteurisation of milk and milk products and for examples of equipment for pasteurisation see AS 3993-2003 Equipment for the pasteurization of milk and other liquid dairy products-Continuous flow systems.
41.2 If paragraph 41.1 (b) or paragraph 41.1 (d) applies, the applicable approved arrangement must validate that the treatment achieves the objective specified in paragraph 41.1 (b) or subparagraph 41.1 (d) (ii) (as the case may be).