5‑15 Temperature controls for preparing 5‑15 Temperature controls for preparing prescribed milk or milk products

5‑15 Temperature controls for preparing prescribed milk or milk products

(1) Prescribed milk must be placed under temperature controls as soon as practicable after milking. Chilling (2) Prescribed milk and milk products that are to be chilled must: (a) be cooled to a temperature of 5 °C or cooler; or (b) if the approved arrangement for operations to prepare the milk or milk products provides for different temperature controls for chilling the milk or milk products—be cooled in accordance with those controls. (3) For the purposes of subsection (2), the milk or milk products must be cooled quickly enough to minimise the growth of pathogens that could adversely affect the fitness for human consumption of the milk or milk products. (4) The approved arrangement for operations to prepare the milk or milk products must provide for measures to validate the effectiveness of: (a) the rate of cooling of the milk or milk products; and (b) if paragraph (2)(b) applies—the temperature controls referred to in that paragraph; in minimising the growth of pathogens that could adversely affect the fitness for human consumption of the milk or milk products. Freezing (5) Prescribed milk or milk products that are to be frozen must be hard frozen. (6) For the purposes of subsection (5), achieving the temperature required for the milk or milk products to be hard frozen must be done quickly enough to minimise the growth of pathogens that could adversely affect the fitness for human consumption of the milk or milk products. (7) The approved arrangement for operations to prepare the milk or milk products must provide for measures to validate the effectiveness of the rate of achieving the required temperature. Thawing and tempering (8) Prescribed milk or milk products must be thawed and tempered under temperature controls that minimise the growth of pathogens that could adversely affect the fitness for human consumption of the milk or milk products. (9) The approved arrangement for operations to prepare the prescribed milk or milk products must provide for measures to validate the effectiveness of the temperature controls in minimising the growth of pathogens that could adversely affect the fitness for human consumption of the milk or milk products.