FreezingFreezing

Freezing

6.1 Milk and milk products for export as food that are to be frozen must achieve:

(a) a temperature at the site of microbiological concern of minus 18°C or cooler; or

(b) the alternative temperature specified for freezing the milk and milk products concerned in the applicable approved arrangement.

6.2 If paragraph 6.1 (b) applies, the applicable approved arrangement must validate that:

(a) achieving the alternative temperature controls; and

(b) the way in which the freezing is to be done;

minimises the growth of pathogens that could adversely affect the fitness for human consumption of the milk and milk products given the conditions under which they are to be stored, handled, loaded and transported.

6.3 The freezing of the milk and milk products must be performed with sufficient rapidity to minimise the growth of pathogens that could adversely affect the fitness for human consumption of the milk and milk products concerned given the conditions under which they are to be stored, handled, loaded and transported.

6.4 The applicable approved arrangement must validate that the rate of freezing achieves the outcome specified in subclause 6.3.