Outcome for preservation processesOutcome for preservation processes

Outcome for preservation processes

9.1 Unless otherwise specified in this Part a process applied to milk and milk products for export as food for the purpose of extending their shelf life must ensure the safety of the milk and milk products concerned by:

(a) destroying or preventing the growth of pathogens; or

(b) reducing their growth to a level that ensures the microbiological safety of the milk and milk products is not adversely affected.

Note For microbiological limits for milk and milk products see Schedule 6.

9.2 The applicable approved arrangement must validate that process controls for extending the shelf life of the milk and milk products ensures that the objective specified in subclause 9.1 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 available at http://www.foodstandards.gov.au.

Division II Thermal processing of canned milk and milk products