3396 NEW ZEALAND GAZETTE, No. 114 5 OCTOBER 2006

(2) For clause 3, the control measures must also –

(a) include support programs that ensure that premises and equipment are clean and sanitary and that pests are controlled; and
(b) ensure that milk is cooled and stored at a temperature that prevents or reduces the growth of microbiological hazards in the milk; and
(c) ensure that milk for human consumption is only sourced from healthy animals.

5 Tracing
As part of the documented food safety program in clause 3, a dairy primary production business must have a system that enables the tracing of –

(a) inputs; and
(b) animals to be milked; and
(c) the milk produced.

6 Skills and knowledge
A dairy primary production business must ensure that persons undertaking primary production activities have skills and knowledge of food safety and hygiene matters commensurate with their work activities.

**Division 3 – Dairy collection and transportation**

7 Controlling food safety hazards
A dairy transport business must control its potential food safety hazards by implementing a documented food safety program.

8 Specific requirements
For clause 7, the control measures must manage hazards arising from –

(a) transport vehicles, equipment and containers used in the collection and transport of the milk or dairy product; and
(b) persons engaged in the dairy transport business;

and must include a support program that ensures that the food contact surfaces of transport vehicles, and equipment and containers used in collecting and transporting of the dairy products are clean and sanitary.

9 Product tracing
As part of the documented food safety program in clause 7, a dairy transport business must have a system to identify the immediate supplier and immediate recipient of the dairy product.

10 Time and temperature controls
A dairy transport business must transport dairy products using time and temperature controls that prevent or reduce the growth of microbiological hazards in the product.

11 Skills and knowledge
A dairy transport business must ensure that persons undertaking milk or dairy product collection and transport activities have skills and knowledge of food safety and hygiene matters commensurate with their work activities.

**Division 4 – Dairy processing**

12 Application
To avoid doubt, Standards 3.2.2 and 3.2.3 apply to the processing of dairy products.

13 Controlling food safety hazards
A dairy processing business must control its potential food safety hazards by implementing a documented food safety program.

14 Product tracing
As part of the documented food safety program in clause 13, a dairy processing business must have a system to identify the immediate supplier of dairy products and ingredients and the immediate recipient of the dairy products.

15 Processing of milk and dairy products
(1) Milk must be pasteurised by –

    (a) heating to a temperature of no less than 72°C and retaining at such temperature for no less than 15 seconds; or
    (b) heating, using any other time and temperature combination of equivalent or greater lethal effect on any pathogenic micro-organisms in the milk; or
    (c) using any other process that provides an equivalent or greater lethal effect on any pathogenic micro-organisms;

unless an applicable law of a State or Territory otherwise expressly provides.

**Editorial note:**
For paragraph 15(1)(c), any other process used would need to be validated by the business and verified by the Authority. The provision concerning an applicable law of a State or Territory is a temporary one and will be reviewed by FSANZ under another proposal.

(2) Milk processed under paragraph 15(1)(a) must be cooled immediately in a way that ensures that the growth of microbiological hazards in the milk is prevented or reduced.

(3) Dairy products, other than cheese and cheese products, must be processed using –

    (a) a heat treatment that uses a combination of time and temperature of equal or greater lethal effect on any pathogenic micro-organisms in the milk product achieved by paragraphs 15(1)(a) or 15(1)(b); or
    (b) using any other process that provides an equivalent or greater lethal effect on any pathogenic micro-organisms.

**Editorial note:**
For paragraph 14(3)(b), any other process used would need to be validated by the business and verified by the Authority.