CheeseCheese

Cheese

17.1 Milk and liquid milk products used in the manufacture of cheese for export as food must:

(a) be heat treated by being held at a temperature of not 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 17.1 (a); or

(c) be heat treated by being held at a temperature of not less than 62°C for a period of not 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 not 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 17.1 (a).

Note 1 For the meaning of cheese and site of microbiological concern see order 7.

Note 2 For information relating to pasteuriser standards and verification see AS 3993‑2003 Equipment for the pasteurization of milk and other liquid dairy products — Continuous flow systems.

17.2 If paragraph 17.1 (b) or paragraph 17.1 (d) applies, the applicable approved arrangement must validate that the treatment achieves the objective specified in paragraph 17.1 (b) or subparagraph 17.1 (d) (ii) (as the case may be).

Part 4 Packaging and identification