5‑13 Sourcing milk and milk products5‑13 Sourcing milk and milk products

5‑13 Sourcing milk and milk products

(1) Prescribed milk and milk products must not be sourced from areas where there are reasonable grounds to believe that either of the following are present and could result in unacceptable levels in the milk or milk products: (a) potentially harmful pathogens; (b) potentially harmful substances.

Note: Examples: Pesticides, fungicides, heavy metals, natural toxicants or other contaminants and potentially harmful substances.

(2) Milk and milk products sourced in Australia that are to be prepared for export as food must be sourced only from: (a) a registered establishment; or (b) an establishment in relation to which an exemption from the requirement to be registered to carry out export operations in relation to the milk or milk products is in force under Part 2 of Chapter 2 of the Act; or (c) in relation to milk—an establishment that stores and chills unpasteurised milk that is, before it is exported, to be further prepared at an establishment referred to in paragraph (a) or (b).

Note: Operations to store or chill unpasteurised milk are not required to be carried out at a registered establishment if the operations are carried out at an establishment where no other operations to prepare prescribed milk or milk products are carried out. All other operations to prepare the milk for export must be carried out at a registered establishment (unless an exemption is in force in relation to the milk under Part 2 of Chapter 2 of the Act) (see section 2‑4 of this instrument).

(3) Prescribed milk that is to be sourced directly from an establishment that stores and chills milk after milking must be sourced only from an establishment with: (a) disease management controls that ensure only healthy animals are used for milking; and (b) measures that ensure: (i) animals for milking are not given feed or treated with a substance that could adversely affect the fitness for human consumption of milk and milk products; and (ii) the collection, storing and chilling of milk is done under conditions that ensure the fitness for human consumption of milk and milk products is not adversely affected; and (iii) as soon as practicable after milking, the milk is placed under temperature controls that minimise the growth of pathogens that could adversely affect the fitness for human consumption of milk or milk products. Traceability (4) Without limiting subsection (2) or (3), prescribed milk or milk products, or milk or milk products that are to be prepared for export as food, and their ingredients must be sourced only from a supplier with inventory and tracing systems to ensure that the milk or milk products and their ingredients are traceable and can be recalled if required. (5) The occupier of an establishment sourcing milk or milk products or their ingredients from an establishment referred to in subsection (3) must make records of each supplier of the milk or milk products and their ingredients.

Note: The occupier of a registered establishment must retain each record made under this subsection for 3 years (see subsection 11‑7(2)).