✨ Food Standards
20 DECEMBER NEW ZEALAND GAZETTE 4693
3 Processing of milk and milk products used to produce Gruyere, Sbrinz or Emmental cheese
Milk and milk products used to manufacture cheese or cheese products specified in Column 1 of the Table to this clause must be produced and processed using a method that -
(a) ensures that the cheese produced achieves an equivalent level of safety protection as cheese prepared from milk or milk products that have been heat treated in accordance with paragraph (2)(a) in Standard 1.6.2; and
(b) is set out in the legislation or documentation listed in Column 2 of the Table to this paragraph.
Table to clause 3
| Column 1 | Column 2 |
|---|---|
| Milk and milk products | Legislation or documentation |
| Milk and milk products used to produce Gruyere, Sbrinz or Emmental cheese only | The Ordinance on Quality Assurance in the Dairy Industry of the Swiss Federal Council of 18 October 1995 |
Editorial note
(1) From raw material production to the point of consumption, the milk, milk products and products containing milk or milk products should be subject to a combination of control measures, which may include, for example, pasteurisation, and these should be shown to achieve the appropriate level of public health protection.
(2) Legislation or documentation will only be listed in the Table to clause 3 if it incorporates or provides for methods which provide a level of safety protection equivalent to that provided by a process that includes treatment of the milk or milk product in accordance with paragraph 3(a), and has adequate hazard identification and process controls.
4 Processing of milk and milk products in New Zealand
Milk and milk products produced in New Zealand must be processed in accordance with the Food Regulations 1984, made from time to time for the purpose of regulating the processing of milk and milk products.
Editorial note:
For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Food Regulations 1984. New Zealand is currently formulating a mandatory standard for the processing of milk and milk products for application to this Food Standards Code.
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Online Sources for this page:
VUW Te Waharoa —
NZ Gazette 2000, No 170
Gazette.govt.nz —
NZ Gazette 2000, No 170
✨ LLM interpretation of page content
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Standard 2.5.4: Cheese
(continued from previous page)
🏥 Health & Social WelfareFood standards, Cheese, Processing requirements, Gruyere, Sbrinz, Emmental