5‑19 Pasteurisation and other treatments5‑19 Pasteurisation and other treatments

5‑19 Pasteurisation and other treatments

Milk (1) Prescribed milk must: (a) be pasteurised by being held at a temperature of not less than 72 °C for not less than 15 seconds and immediately cooled to a temperature of 5 °C or cooler; or (b) if treatment using different time and temperature controls that have equal or greater lethal effect on bacteria in the milk is specified in the approved arrangement for operations to prepare the milk—be treated in that way; or (c) if the approved arrangement for operations to prepare the milk provides for any other treatment that has equal or greater lethal effect on bacteria in the milk—be treated in that way. (2) If paragraph (1)(b) or (c) applies, the approved arrangement for operations to prepare the milk must provide for measures to validate the effectiveness of the treatment as having equal or greater lethal effect on bacteria in the milk than would be achieved by the time and temperature controls referred to in paragraph (1)(a).

Note: For information relating to pasteurisation standards and verification, see Australian Standard AS 3993‑2003, Equipment for the pasteurization of milk and other liquid dairy products—Continuous‑flow systems, as in force at the commencement of this instrument.

Liquid milk products (3) Prescribed milk products that are liquid milk products must: (a) be treated using time and temperature controls that have equal or greater lethal effect on bacteria in the milk products as those referred to in paragraph (1)(a) as provided for by the approved arrangement for operations to prepare the milk products; or (b) be treated in any other way that has equal or greater lethal effect on bacteria in the milk products as required by the approved arrangement for operations to prepare the milk products. (4) The approved arrangement for operations to prepare the liquid milk products must provide for measures to validate the effectiveness of the treatment as having equal or greater lethal effect on bacteria in the milk products than would be achieved if the time and temperature controls referred to in paragraph (1)(a) were applied to the milk products.

Note: For information relating to pasteurisation standards and verification, see Australian Standard AS 3993‑2003, Equipment for the pasteurization of milk and other liquid dairy products—Continuous flow systems, as in force at the commencement of this instrument.

(5) Subsections (1) and (3) do not apply to milk or liquid milk products used in the manufacture of cheese. Cheese (6) One of the following conditions must be complied with in relation to milk or liquid milk products used in the manufacture of prescribed milk products that are cheese: (a) the milk or liquid milk products must be heat treated by being held at a temperature of not less than 72 °C for not less than 15 seconds; (b) the milk or liquid milk products must be heat treated using a time and temperature combination that has equal or greater lethal effect on the bacteria in the milk or milk products than would be achieved by the time and temperature controls referred to in paragraph (a); (c) the milk or liquid milk products must be heat treated by being held at a temperature of not less than 62 °C for not less than 15 seconds and the cheese must be stored at a temperature of not less than 2 °C at the site of microbiological concern for not less than 90 days after the day the cheese is manufactured; (d) if the approved arrangement for operations to prepare the milk or liquid milk products provides for the milk or milk products to be treated in a different way—the milk or milk products must be treated in that way.