✨ Food Standards Regulation
NEW ZEALAND GAZETTE, No. 18 — 26 FEBRUARY 2015
(1) Silage must not be fed to animals milked for milk for raw milk cheese.
(2) Subclause (1) does not apply if the dairy primary production business uses a documented alternative to feed animals milked for raw milk.
(3) Only potable water must be used -
(a) on equipment that comes into contact with milk for raw milk cheese;
(b) to clean the teats of animals; and
(c) for washing by persons milking animals.
23 Health and hygiene requirements
The production of milk for raw milk cheese must comply with the requirements of Division 4 of Standard 3.2.2.
24 Requirement for milking practices
The teats of an animal milked for milk for raw milk cheese must be clean and dry before the animal is milked.
25 Requirements for cooling and storage
(1) Milk for raw milk cheese must be cooled to a maximum temperature of 6°C within two hours of milking.
(2) Subclause (1) does not apply if the dairy primary production business uses a documented alternative to the method prescribed by that subclause.
(3) Milk for raw milk cheese that is stored must be kept at a temperature not exceeding 5°C while in storage.
(4) Milk for raw milk cheese must be kept separate from milk used or intended to be used for dairy products that are not a raw milk cheese.
26 Requirements relating to non-conforming milk
Milk must not be supplied for raw milk cheese if the milk was produced other than in accordance with this Division or is otherwise unacceptable.
Subdivision 3 - Transport of milk for raw milk cheese
27 Application
A dairy transport business that collects and transports milk for raw milk cheese must ensure that each requirement of this subdivision is met.
28 Requirement for additional and specific control measures
The documented food safety program required by clause 7 must include control measures that ensure the requirements of this subdivision are met.
29 Requirements for temperature control
(1) The temperature of milk for raw milk cheese must not exceed 8°C at any point between the collection of that raw milk from the dairy primary production business that produced it and the delivery of that raw milk to a dairy processing business for processing.
(2) Subclause (1) does not apply if the dairy transport business uses a documented alternative to the method prescribed by that subclause.
30 Handling requirements
Milk for raw milk cheese must be kept separate from milk used or intended to be used for dairy products that are not a raw milk cheese.
Subdivision 4 - Processing of milk for raw milk cheese
31 Application
A dairy processing business that processes milk for raw milk cheese must ensure that each requirement of this subdivision is met.
32 Requirement for additional and specific control measures
The documented food safety program required by clause 13 must include control measures that -
(a) ensure that the requirements of this subdivision are met; and
(b) address each of the following in relation to processing -
(i) starter culture activity;
(ii) pH reduction;
(iii) salt concentration and moisture content;
(iv) storage time; and
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NZ Gazette 2015, No 18
✨ LLM interpretation of page content
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Food Standards (Proposal P1022 – Primary Production & Processing Requirements for Raw Milk Products) Variation
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🏥 Health & Social Welfare20 February 2015
Food Standards, Raw Milk Products, Primary Production, Processing Requirements, Legislation, Variation