Food Safety Risk Management System/media... · Web viewFood Safety Risk Management System Introduction Under the Australian Constitution (Section 51) States and Territories are responsible

Food Safety Risk Management SystemIntroductionUnder the Australian Constitution (Section 51) States and Territories are responsible for public health, including food safety and standards. The Commonwealth, States and Territories of Australia, together with New Zealand, have come together to create a structure to regulate the food supply. This partnership continues to provide an overarching framework and legal obligations for food businesses to produce food that is safe and suitable for human consumption.

The Dairy industry in Australia is a highly regulated sector and practices a high level of food safety management. Currently, these arrangements are implemented through a national Dairy Primary Production and Processing Standard (Standard 4.2.4) which is uniformly adopted within State based regulatory requirements (including Food Acts, Food Production Safety Acts and/or Health Acts in differing States). This comprehensive domestic Dairy food safety regulatory framework is the key underpinning element of the Dairy food safety risk management system, which also includes industry codes of practice and guidelines. Industry and Government has recognised a benefit in the development of a single set of national food safety requirements within a single standard.

Additionally, those dairy businesses wishing to export must comply with the requirements of the Commonwealth Department of Agriculture (DoA) Export Control (Milk and Milk Product) Orders 2010.

Government in Australia has endorsed a ‘paddock-to-plate’ approach to food safety. Food Standards Australia New Zealand’s standard development process now addresses food safety across all parts of the food supply chain. Proposal P296 was raised in 2006 to assess the food safety issues across the Dairy sector, from on-farm milk production to Dairy product distribution, in order to propose appropriate risk management measures for a national standard.

The Dairy Risk ProfileAs part of the FSANZ standard development framework, a scientific assessment “ A Risk Profile of Dairy Products in Australia” (the Dairy Risk Profile), was undertaken within the context of the current regulatory framework. The Risk Profile examined both microbiological and chemical risks for the Dairy sector.

“With regard to microbiological hazards, the Risk Profile considered the:• Identification and description of microorganisms that may be associated with Dairy products including key attributes of each organism and its public health impact;• Examination of epidemiological Data (domestic and international) related to the consumption of Dairy products;• Examination of prevalence and concentration Data on potential hazards from products along the entire Dairy food chain; and• Description of the Dairy production, processing, distribution and consumption chain and current knowledge of the impact of each of these on public health and safety risks.

The examination of chemical hazards considered:• Agricultural and veterinary chemicals used in primary production;• Environmental contaminants, including heavy metals, organic contaminants and micronutrients;• Natural chemicals found in plants, fungi or bacteria associated with plants;• Food processing by-products;• Food additives, processing aids and those chemicals that may migrate from packaging.”

Dairy Risk Profile Key FindingsThe FSANZ Risk Profile determined that “the current management practices in place within the Australian Dairy industry support the production of Dairy products with a high standard of public health and safety. The key findings include:• Consumption of Dairy products is rarely linked to food-borne illness in Australia.• A wide range of microbiological hazards may be associated with raw milk and Dairy products, but these do not represent a problem under current management practices which:

- control animal health;- ensure adherence to good milking practices;- require effective heat treatment e.g. pasteurisation; and

Last Updated: 26/08/14

http://www.foodstandards.gov.au/foodstandardscode/


http://www.foodstandards.gov.au/foodstandardscode/P296/

http://www.aqis.gov.au/

- have controls to prevent post-pasteurisation contamination in the Dairy processing environment.

• There are minimal public health and safety concerns regarding the use or presence of chemicals in Dairy products due to the extensive regulatory and non-regulatory measures in place along the Dairy industry primary production chain.• Extensive monitoring of chemical residues in milk over many years has demonstrated a high level of compliance with the regulations.”

Food safety risk management in the Dairy industryThe outcomes of the Risk Profile demonstrate that the existing regulatory arrangements and industry initiatives that have been implemented are effective in protecting the public health and safety of consumers. The FSANZ Risk Profile concluded that “the factors along the Australian Dairy supply chain that have the most significant impact on the safety of processed dairy products are:

the quality of raw materials; correct formulation; effective processing (pasteurisation in particular); the prevention of recontamination of a product; and Maintenance of temperature control during distribution, retail sale and storage of the product

in the home.”

Based upon risk management supported by quality science, the Australian Dairy industry has developed and implemented quality management systems that are underpinned by the comprehensive regulatory requirements. Customer needs, food safety and product traceability are paramount for the quality systems but other factors such as animal welfare, biosecurity and environmental sustainability are also important considerations in the development of the quality management programs. Industry quality assurance (QA) programs require all sectors of the supply chain to take responsibility for food safety.

The industry works collaboratively with federal and state government regulatory agencies and service suppliers to ensure a preventative approach to food safety across the integrated supply chain. Potential risks are monitored on an ongoing basis with industry regularly updated on possible consequences from the risks. The industry approach is outcome focused, science based, non-prescriptive and proportionate to risk.

The national dairy food safety regulatory framework is an integrated system involving federal and state regulatory agencies, dairy farmers, dairy companies and dairy industry bodies.

Development of Dairy Food Safety PolicyThe Australian and New Zealand Food Regulation Ministerial Council consisting of Health and Agriculture Ministers from the states and territories and the Governments of Australia and New Zealand sets policies for food production in Australia. Food Standards Australia New Zealand (FSANZ) uses these policies as a framework to develop food standards. The Commonwealth Department of Agriculture (DoA) provides certification for exported Dairy products and helps facilitate market access arrangements. DoA is also responsible for the surveillance of animals, feeds and foods imported into Australia. International standards and codes of practice derived from the Codex Alimentarius Commission, World Animal Health Organisation (OIE), World Trade Organisation (WTO) agreements and World Customs Organisation (WCO) provide guidelines to aid in consistent development of international food regulations.

Enforcement and VerificationFood standards are enforced in the Australian Dairy industry predominately by State Dairy Food Authorities (SDFA) / State Regulatory Agencies (SRAs) in conjunction with State Health Departments (SDoHs) and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DoA may inspect or check test imported foods for compliance with Australian Food Standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs (FSP) for farms and factories are approved by SDFAs/SRAs before licences are granted and compliance is monitored through regular audits. An annual verification program is conducted. It is important to note that SDFAs/SRAs utilise a range of regulatory tools designed to encourage compliance with the legislation and do not solely rely upon food safety programs and audits as the sole method of verification and enforcement.





State Departments of Primary Industries / Agriculture (SDPIs) enforce regulations for use of chemicals on farms, animal welfare, control of animal disease and biosecurity, including traceability. The relevant State Veterinary Practitioners Registration Board registers veterinarians for clinical practice. State Environmental Protection Authorities (SEPAs) monitor the environment including water and air quality for conformance with regulatory requirements.

National Food Safety Audit Policy and Food Safety Auditor CompetenciesThe National Food Safety Audit Policy was endorsed by the Australia New Zealand Food Regulation Ministerial Council (ANZFRMC) on 25 October 2006 and all jurisdictions were provided with five years to implement the Policy (i.e.: by 25 October 2011). The Implementation Sub-Committee of the Food Regulation Standing Committee developed a National Food Safety Regulatory Audit Framework to guide consistent implementation of the Policy.

All state Dairy food authorities (SDFAs / SRAs) have adopted the National Food Safety Regulatory Audit Framework and all Dairy food safety regulatory auditors employed by SDFAs / SRAs are regularly assessed to ensure that they possess the relevant competencies under the National Food Safety Regulatory Audit Policy and Framework. This ensures the integrity of the audit process and ensures that the auditor possesses the relevant competencies to audit Dairy businesses within different risk categories. The Implementation Sub-Committee for Food Regulation of the Food Regulation Standing Committee continually monitors State compliance with these obligations.

This is a key development as it has ensured consistency between Dairy SDFAs / SRAs and verified compliance with independent minimum audit standards in terms of audit terminology, auditor competencies, scope of practice, audit reporting and audit management systems. The regulatory food safety audit framework is completely independent of all industry and commercial based quality assurance schemes, although the regulatory auditor competency requirements have been deliberately aligned with industry food safety auditor competencies pursuant to Blair Review recommendations.

Audit System VerificationIn addition to the adoption of the National Food Safety Regulatory Audit Framework, a verification audit system involving a “check the checker” auditor evaluation is operated. DoA additionally manages an annual system of verification of the SDFA / SRA audit management systems, on behalf of importing countries.

SurveillanceA range of industry and regulatory agencies monitor the safety and quality of milk and Dairy products through the supply chain. These include federal and state regulatory agencies, Dairy companies, the Australian Milk Residue Analysis Survey (AMRA), SDPIs and SEPAs. The Australian Milk Residue Analysis (AMRA) Survey is an important measure in monitoring the safety of milk. State Departments of Health (SDoHs) monitor the safety of food at retail level and during the distribution of product following manufacture.

Monitoring and Surveillance ProgramsThe Australian Milk Residue Analysis (AMRA) Survey plays an important role in the Australian Dairy industry by gathering and compiling information on the chemical residue status of Australian milk. This Survey helps to verify that the measures in place are managing potential food safety risks. The purpose of the AMRA Survey is to provide a credible, independent, national monitoring system for potential agricultural and veterinary chemical residues, and environmental contaminants in Australian bovine milk. The program also provides an assurance that the Dairy product export requirements of DoA are being met. Dairy Food Safety Victoria (DFSV), in co-operation with Dairy Australia and the Commonwealth Department of Agriculture (DoA), currently coordinates the Survey on behalf of the Australian Dairy industry. The Survey is risk-based in its design and reflective of agricultural practices in the Australian Dairy industry. Sampling is predominantly random selection. However, historical patterns of agricultural chemical and veterinary drug usage, as well as other relevant factors, are taken into consideration. In addition to random sampling, targeted sampling is conducted when new residue risks are identified, or to collect Data on potential emerging residue risks. The European Union (EU) residue monitoring directives are used to provide a framework for the Survey. Samples for the Survey are taken from bulk milk farm pick-up tankers. State Dairy authorities and SRAs are responsible for investigating any samples with a positive antimicrobial or aflatoxin test result, or


http://www.foodsafetyvitoria.gov.au/



http://www.health.gov.au/foodregulationsecretariat/



pesticide and anthelmintic residues detected at 50% or greater than the Maximum Residue Limits (MRLs). Similarly, residues of environmental contaminants are investigated when detected at 50% or greater than the maximum allowable level. All results are reported against the limits or levels established by FSANZ which are published in the Food Standards Code.

Industry Monitoring of Emerging Food Safety IssuesThe Australian Dairy industry’s Issues Management Group (IMG) is a network of interested industry and government stakeholders coordinated by Dairy Australia. The objective is to provide a comprehensive and industry-wide approach to address issues that may affect the reputation and future viability of the Australian Dairy industry. The Australian Dairy industry works in a co-regulatory partnership approach to identify any emerging food safety issues that may affect Dairy product safety. This requires strong links with a wide range of Australian and international organisations such as FSANZ, APVMA, CSIRO, Codex Alimentarius Commission, World Animal Health Organisation (OIE) and the International Dairy Federation (IDF). This ensures the Australian industry is aware of potential issues in other countries and actions being taken by various agencies and scientific researchers to investigate measures to correct or manage the issue.

Proactive and reactive measures are undertaken to ensure industry risk management plans remain appropriate for the risk and do provide safe food. Proactive measures may include marketing research and/or commissioning specific research as appropriate to detect any emerging food safety issues and the adequacy of food safety plans against the emerging issues. Reactive measures may include communication strategies to respond to potential food safety issues across the industry and to convey accurate information to customers and importing countries. Regular reviews of potential risks and the measures in place to manage identified risks are conducted.

Animal HealthDoA is responsible for biosecurity of livestock imported into Australia. The Animal Health Committee (AHC) develops national approaches to the prevention and control of disease in the livestock industry. The national approaches are implemented by State Departments of Primary Industries/Agriculture (SDPI) in conjunction with Animal Health Australia. On farms, the health of animals is monitored closely. Sick animals are segregated from the main herd. Registered veterinarians diagnose and advise on appropriate treatment. The veterinarian is required to advise the SDPIs if a notifiable disease is diagnosed.

Dairy Product TraceabilityTraceability is the cornerstone of modern food safety. Government in Australia has endorsed a ‘paddock-to-plate’ approach to food safety and it is the traceability requirements of the National Dairy Standard 4.2.4 which provides the accountability necessary to ensure that this through-chain approach is effective. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.

Under the National Dairy Standard 4.2.4 all Dairy farms, transporters, processors / manufacturers and storage depots are legally required to develop and implement a documented Food Safety Program (FSP). As part of the documented food safety program, a Dairy primary production business must have a system that enables the tracing of inputs; and animals to be milked; and the milk produced. Regulatory authorities conduct audits based upon risk and business performance to verify that establishments are operating / complying with the approved food safety programs.

Genetically Modified Organisms / Genetically Modified FoodBiosecurity within the context of the Australian Dairy industry is primarily concerned with the risks from the introduction of pests and diseases. Potential risks from Genetically Modified Organisms (GMOs) are controlled through separate national systems. The Commonwealth Gene Technology Regulator controls the approval and release of crops containing novel DNA. The Australia New Zealand Food Standards Code Standard 1.5.2 – Food Produced Using Gene Technology prohibits the sale and use of foods produced using gene technology, unless they have undergone a pre-market safety assessment conducted by Food Standards Australia New Zealand.





http://www.daff.gov.au/


http://www.dairyaustralia.org.au/

Food Security / BioterrorismFood security and bioterrorism preparedness and planning is co-ordinated at an across government level through the Commonwealth Department of Agriculture Fisheries and Forestry, the Department of Health and Ageing, and Sate and Territory Departments of Premier and Cabinet through the inter-government Trusted Information Sharing Network Project.

In addition, some State and Territory governments have enacted specific sub-ordinate legislation under the Food Act to deal with suspected intentional or deliberate contamination of food. This legislation has been used in recent times to deal with criminal extortion cases using food contamination.

Food Labelling to support Product TraceabilityThe Australia New Zealand Food Standards Code (the Code) is the sole legislation governing food labelling and composition in all States and Territories throughout Australia and New Zealand. The labelling provisions within the Code are contained within Part 1.2 – Labelling and other Information Requirements and specifically within the following Standards:

Standard 1.2.1 Application of Labelling and Other Information RequirementsStandard 1.2.2 Food Identification RequirementsStandard 1.2.3 Mandatory Advisory Statements and DeclarationsStandard 1.2.4 Labelling of IngredientsStandard 1.2.5 Date Marking of FoodStandard 1.2.6 Directions for Use and StorageStandard 1.2.7 Reserved (Representations about Food)Standard 1.2.8 Nutrition Information RequirementsStandard 1.2.9 Legibility RequirementsStandard 1.2.10 Characterising Ingredients and Components of FoodStandard 1.2.11 Country of Origin Requirements

Food Standards Australia New Zealand has developed User Guides as specific guidance on the labelling requirements of the Code. These User Guides are available at www.foodstandards.gov.au. A comprehensive guide to the labelling provisions titled “Label Buster” is also available at www.health.qld.gov.au.

Whilst there is not one specific labelling provision relative to traceability, the main provisions of the Code that facilitate traceability and food recall are the Lot Identification and Date Marking provisions. The following summary is a quick guide to the labelling provisions of the Code and is not intended to be exhaustive.

General Labelling ProvisionsWhilst there are some circumstances where a food is exempt from the labelling requirements of the Code, the label on a package of food for retail sale or for catering purposes generally must include the following core information:

1. Prescribed name or, where no name is prescribed, a name or a description of the food sufficient to indicate the true nature of the food2. Lot identification3. Name and business address in Australia or New Zealand of the supplier4. Mandatory warning and advisory statements and declarations5. Ingredient listing6. Date marking7. Nutrition information panel8. Percentage labelling (characterising ingredient/s and component/s)9. Directions for use or storage10. Country of origin labelling.

Lot identificationClause 2 of Standard 1.2.2 – Food Identification Requirements - includes the requirements for lot identification. Lot identification is required on packaged food to ensure final product traceability and to assist in the event of a food recall. A lot mark clearly identifies the ‘lot’ a food comes from as well as the premises where the food was packed or prepared. A Date mark and the supplier’s address details can satisfy the requirements of a lot mark. There are some specific exemptions from lot identification.


http://www.health.qld.gov.au/

http://www.foodstandards.gov.au/


http://www.legislation.qld.gov.au/food/

http://www.health.gov.au/

http://www.health.gov.au/


These exemptions cover individual portions of ice cream / ice confection and food in small packages when the bulk packages and bulk container in which the food is stored or displayed for sale includes lot identification.

Date markingPackaged food is generally required to be Date-marked. A Date mark will usually be in the form of a ‘best-before’ Date. Food with a ‘best-before’ Date of two or more years is exempt from Date marking. Additional exemptions, including those for small packages, are set out in clause 2 of Standard 1.2.5. When, for health and safety reasons, a food should not be consumed after a certain Date, a ‘use-by’ Date is required. There are very few foods that will be required to be labelled with a ‘use-by’ Date. There are also prescribed forms for Date marks and Dates, and requirements toInclude statements of specific storage conditions on labels of packaged food. Standard 1.2.5 – Date Marking of Packaged Food - defines Date marking and regulates the use of ‘best-before’ and ‘use-by’ Dates.

Exemptions from labelling requirementsThe following foods for retail sale or for catering purposes are generally exempt from bearing a label setting out all the information prescribed by the Code: food not in a package; food in an inner package not designed for sale without an outer package, other than individual

portion packs which contain certain substances which must be declared (either verbally or in writing) under clause 4 of Standard 1.2.3,

food made and packaged from the premises from which it is sold; food packaged in the presence of the purchaser; whole or cut fresh fruit and vegetables (except sprouting seeds or similar products) in packages

that do not obscure the nature or quality of the fruit or vegetables; food delivered packaged, and ready for consumption, at the express order of the purchaser; and Food sold at a fundraising event.

Meat ProductionIt is estimated that the Dairy Industry provides approximately 20% of the animals supplied to the meat industry (this consists of bobby calves and culled mature cows), and these animals must comply with the required food standards, including Australian Standard AS4696 and the Australia New Zealand Food Standards Code residue standards. Animals leaving the Dairy farm are usually transported to an abattoir for slaughter and subsequent processing into meat products. The meat processing industry is very tightly regulated. Traceability of cattle is maintained through individual National Livestock Identification System (NLIS) tags and the National Vendor Declaration / Waybill documentation delivered with the consignment by the transporter. Animal health is monitored during lairage and an assessment of every animal’s suitability for human consumption is made both prior to and after slaughter.

Bobby calves have been identified as posing a particular risk to the dairy meat trade and additional work is being undertaken to strengthen the integrity of the supply chain to protect welfare and address residue risks. As a result, in 2009 Dairy Australia conducted a successful Bobby Calf Supply Chain Integrity Trial to ensure that all calves are managed across the calf supply chain in accordance with agreed industry standards and practices and to ensure that all sectors of the calf supply chain understand their responsibilities and put them into practice to ensure market and community requirements are met. The project objective was to ensure that the whole of supply chain responsibility to manage the risks to welfare and of residues in calves sent to slaughter can be demonstrated as being fulfilled. The trial was based on an enhanced traceability system using electronic Data capture for vendor bred calves going direct to slaughter that underpins assurances for fitness of purpose regarding residues and welfare. Systems developed during the trial are currently being implemented, providing rapid feedback from abattoirs to transporters and farmer vendors if the calves do not meet the expected standards. Improved accountability along the supply chain is expected to improve compliance and so improve welfare and food safety outcomes.


http://www.dairyaustralia.org.au/



http://www.standardsaustralia.org.au/

Pre-Farm Risk Management FrameworkIntroduction - Pre-farmProducing milk and meat requires a range of inputs: feed, livestock, fertiliser, chemicals, water, skilled labour and other resources. The industry sees each of these inputs as essential to food safety and product integrity along the supply chain, so the risks are identified and controlled by a range of standards and systems operating well before the inputs reach the Dairy farm.

The Australian Dairy industry risk management system is an overarching through-chain framework across the integrated risk management systems, including animal health, animal welfare, biosecurity, food safety, public health, environment and occupational health and safety. The objective is to provide a comprehensive and industry-wide approach to address issues that may affect the reputation and future viability of the Australian Dairy industry. The Australian Dairy industry works collaboratively with government regulatory agencies and service suppliers to ensure a preventative approach to risk management across the integrated supply chain or value chain. The Dairy industry has introduced systems that manage the risks associated with Dairy production, processing and distribution from pre-farmgate through to the consumer. The whole chain selection incorporates all six individual sectors, including Pre-Farm, On Farm, Transport, Manufacture / Processing, Distribution and Retail.

The FSANZ Dairy Risk Profile concluded that the factors along the Australian Dairy supply chain that have “the most significant impact on the safety of processed Dairy products are:

the quality of raw materials; correct formulation; effective processing (pasteurisation in particular); the prevention of recontamination of a product; and maintenance of temperature control during distribution, retail sale and Storage of the product in the home.”

Dairy Australia has recently initiated a project to develop an industry-wide, evidence-based environmental reporting system (Pre-farmgate sustainability reporting framework) to support claims that Dairy farmers are responsible users of natural resources.

Industry Monitoring of Emerging Food Safety issuesThe Australian Dairy industry’s Issues Management Group (IMG) is a network of interested industry and government stakeholders coordinated by Dairy Australia. The objective is to provide a comprehensive and industry-wide approach to address issues that may affect the reputation and future viability of the Australian Dairy industry. The Australian Dairy industry works in a co-regulatory partnership approach to identify any emerging food safety issues that may affect Dairy product safety. This requires strong links with a wide range of Australian and international organisations such as FSANZ, APVMA, CSIRO, Codex Alimentarius Commission, World Animal Health Organisation (OIE) and the International Dairy Federation (IDF). This ensures the Australian industry is aware of potential issues in other countries and actions being taken by various agencies and scientific researchers to investigate measures to correct or manage the issue.

Animals – Regulatory SystemsAustralia is recognised internationally as being free of cattle diseases such as Bovine Tuberculosis, Brucellosis and BSE. DoA manages biosecurity on imported animals and plant materials at national level, while SDPIs are responsible authorities for the management of biosecurity at state level. Animal Health Australia (AHA) coordinates the implementation of national animal health programs across Australia. These programs are implemented through the SDPIs with the assistance of the livestock industries and registered veterinarians.

Food standards are enforced on farm predominately by SDFAs / SRAs in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all dairy businesses must be licensed or accredited Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is monitored through regular audits. An annual verification program is conducted.


http://www.dairyaustralia.com.au/

http://www.dairyaustralia.com.au/Levy-investment/Natural-resource-management/Measurement/Performance-indicators/Pre-farmgate-sustainability-reporting.aspx



State Departments of Primary Industries / Agriculture enforce regulations for use of chemicals on farms, animal welfare, control of animal disease and biosecurity including traceability. The relevant State Veterinary Practitioners Registration Board registers veterinarians for clinical practice. State Environmental Protection Authorities monitor the environment including water and air supplies for conformance with regulatory requirements. It is important to note that SDFAs/SRAs utilise a range of regulatory tools designed to encourage compliance with the legislation and do not solely rely upon food safety programs and audits as the sole method of verification and enforcement

Animals - StandardsClause 4 of the National Primary Production and Processing Standard 4.2.4 specifies the control measures that must be included in the Dairy primary production business’s food safety program. Subclause 4(1) identifies where in the production chain control measures are required to manage hazards. The control measures must manage the hazards arising from inputs. Inputs are defined as including any feed, water and chemicals, including agricultural and veterinary chemicals, used in connection with the primary production of milk or colostrum. Inputs need to be taken into account at each step in the production process.

Animals – Verification and TraceabilityElectronic ear tags identify all cattle from the property of birth through to death or slaughter. This ensures traceability of the animal’s movements, interactions with other animals, and health status through its life. The National Livestock Identification System (NLIS) provides the framework for the identification of all Australian livestock. Vendor declarations are required to accompany animals moving off farm or move onto the farm from other properties. The declaration provides information about the specific animal identification, health status, access to and withholding permits for treated feedstuffs and veterinary treatment.

Traceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.

Division 2 of the national Dairy Standard 4.2.4 specifies that as part of the documented food safety program, a Dairy primary production business (i.e. Dairy farm) must have a system that enables the tracing of inputs and animals to be milked and the milk produced. This includes vendor declarations and supplier records for all inputs and chemical use records.

Regulatory authorities conduct audits to verify that establishments are operating food safety programs satisfactorily. This ensures that:

- Monitoring records are up to Date and correct- Corrective actions are taken in a timely manner and resolved- Calibration criteria are met- Testing results are available and within specification- Changes to systems, procedures, and processes are actioned appropriately.

Animals – Market ForcesAs discussed in more detail in the “Animal Health Risk Management Framework”, “Purchasers of replacement Dairy livestock can obtain assurance of their health status from the vendor in the form of a vendor declaration. Declarations are legally binding and are commonly used to declare the animal’s status with regard to diseases of statutory interest, such as Johne’s Disease and Enzootic Bovine Leucosis (EBL). Genetic merit and udder health indicators are also commonly used by both vendors and purchasers to assess the health of livestock”.

Australian Dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported Dairy products. State Health Departments implement the standards at state level. DOA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for Dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe Dairy products for both Australian and international customers.


Animals – Industry / Commercial ProgramsA range of programs from government/industry agencies supports the dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the Dairy industry to support the farm sector. Some areas covered by these programs include:

• Mastitis prevention and treatment - Countdown Downunder• Animal fertility - Incalf• Use of grains as supplementary feed - Grains2Milk• increasing efficiency of milk harvesting - Cowtime• handling of animals to minimise stress and injury• Australian Breeding Values (ABV) genetic selection of bulls for ease of calving, fertility, mastitis resistance and survivability,• Design of milking sheds, laneways and stockyards• Environmental issues – DairySAT, DairyGains

The Dairy industry directly supports the various State Governments’ Dairy extension activities, which focus mainly on business productivity and environmental aspects of Dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver vocational education and training for all sectors of the Dairy industry. In conjunction with Dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There are many supporting programs underpinning Dairy food safety. The programs listed above provide examples of programs but this is not an exhaustive list.

Water – Regulatory SystemsFarm Food Safety Programs (FSPs) must ensure water supplies are of suitable quality to protect animal health and to prevent contamination of milk. State Environmental Protection Authorities (EPAs) regulate the disposal of effluent, which must be retained on farm and cannot contaminate the water supply or environment.

Food standards are enforced on farm predominately by SDFAs / SRAs in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is usually monitored through regular audits. An annual verification program is conducted. It is important to note that SDFAs/SRAs utilise a range of regulatory tools designed to encourage compliance with the legislation and do not solely rely upon food safety programs and audits as the sole method of verification and enforcement

Water - StandardsClause 4 of the National Primary Production and Processing Standard 4.2.4 specifies the control measures that must be included in the Dairy primary production business’s food safety program. Subclause 4(1) identifies where in the production chain control measures are required to manage hazards. The control measures must manage the hazards arising from inputs. Inputs are defined as including any feed, water and chemicals, including agricultural and veterinary chemicals, used in connection with the primary production of milk or colostrum. Inputs need to be taken into account at each step in the production process.

Water is an essential input on the farm as drinking water for stock, for the cleaning of premises, equipment and animals (for example, cleaning udder and teat surfaces), and for use in cooling systems. Water that is contaminated with unacceptable levels of chemical hazards or microorganisms may directly or indirectly contaminate milk if it is not managed and used appropriately. The food safety program must include control measures that prevent, eliminate or reduce hazards in the milk or colostrum resulting from water use on the farm.



http://www.dairyaustralia.com.au/NCDEA/












http://www.mla.com.au/LPA/


Water – Verification and TraceabilityTraceability requirements in relation to water are contained within. Traceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.


A range of industry and regulatory agencies monitor the safety and quality of milk and Dairy products through the supply chain. These include Dairy companies, the Australian Milk Residue Analysis Survey (AMRA), federal and state regulatory agencies, SDFAs/SRAs, SDPIs and SEPAs. The Australian Milk Residue Analysis (AMRA) Survey is an important measure in monitoring the safety of milk. State Departments of Health monitor the safety of food at retail level and during the distribution of product following manufacture.

Verification of food safety programs is critical to the integrity of the Australian co-regulatory system. It is undertaken to ensure that control measures are working. Increasingly, verification is achieved through regular auditing by companies, regulatory authorities or other third parties such as suppliers and customers. Companies conduct audits at a frequency determined in the documented business plan. Company staff usually performs these through monitoring and record keeping in an internal verification process. Regulatory authorities conduct audits to verify that establishments are operating food safety programs satisfactorily. This ensures that:


Water – Market ForcesAustralian Dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported Dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for Dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe Dairy products for both Australian and international customers.

The relationship between Australian Dairy companies and their domestic and international markets has been developed over years through close communication with customers and consistent delivery of safe quality dairy products. Retail or ingredient customers within Australia and overseas apply rigorous buying specifications. Typical buying specifications include product specification, transport conditions and the buyers’ expectations of the quality assurance approach. Many customers audit their suppliers on a regular basis. Competent authorities within Federal and State regulatory agencies underpin the national approach to food safety and quality.

Water – Industry / Commercial ProgramsA range of programs from government/industry agencies supports the dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the dairy industry to support the farm sector. Some areas covered by these programs include:

• Mastitis prevention and treatment - Countdown Downunder


• Animal fertility - Incalf• Use of grains as supplementary feed - Grains2Milk• increasing efficiency of milk harvesting - Cowtime• handling of animals to minimise stress and injury• Australian Breeding Values (ABV) genetic selection of bulls for ease of calving, fertility, mastitis resistance and survivability,• Design of milking sheds, laneways and stockyards• Environmental issues – DairySAT, DairyGains

The dairy industry directly supports the various State Governments’ Dairy extension activities, which focus mainly on business productivity and environmental aspects of Dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver vocational education and training for all sectors of the Dairy industry. In conjunction with Dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There are many supporting programs underpinning Dairy food safety. The programs listed above provide examples of programs but this is not an exhaustive list.

Feed – Regulatory SystemsFarmers acquire about one-third of their herd’s feed requirements from off-farm sources, including grain, concentrates, fodder and sometimes by-products from the food industry e.g. molasses, brewers grain. The Australian Pesticide and Veterinary Medicines Authority (APVMA) determine the types of chemicals and their use in the production of stockfeed as well as determining maximum residue limits (MRL). Vendor declarations about the background and quality of the feed are supplied with consignments of feed to dairy farmers. To prevent the transmission of disease, state livestock disease control law prohibits the feeding of ruminants with animal material. Compliance is monitored by Animal Health Australia, State Departments of Primary Industries / Agriculture (SDPIs) and State Dairy Food Authorities (SDFAs/SRAs).

Food standards are enforced on farm predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is usually monitored through regular audits. An annual verification program is conducted. It is important to note that SDFAs/SRAs utilise a range of regulatory tools designed to encourage compliance with the legislation and do not solely rely upon food safety programs and audits as the sole method of verification and enforcement

Feed - StandardsClause 4 of the National Primary Production and Processing Standard 4.2.4 specifies the control measures that must be included in the Dairy primary production business’s food safety program. Subclause 4(1) identifies where in the production chain control measures are required to manage hazards. The control measures must manage the hazards arising from inputs. Inputs are defined as including any feed, water and chemicals, including agricultural and veterinary chemicals, used in connection with the primary production of milk or colostrum. Inputs need to be taken into account at each step in the production process.

Chemical and microbiological hazards can indirectly be introduced into milk when lactating animals consume animal feeds, including pasture, that are contaminated with unacceptable levels of chemicals (for example agricultural chemicals or metal contaminants) or bacterial pathogens. The food safety program must include control measures that prevent, eliminate or reduce the introduction of these hazards into the milk from animal feeds. The control measures required may vary depending on whether the feed is purchased, pasture or silage.

Purchased Stock FeedsThe Dairy primary production business must ensure that purchased stock feed has been sourced, prepared, managed or treated in such a way that it does not result in unacceptable chemical or microbiological contamination of the milk supply. The business must obtain a vendor declaration to this effect for stock feed purchased as part of the food safety program. Declarations must identify:• Name of supplier


• Description of stock feed and Date (or period) of supply• Chemical residue status• Any applicable withholding periods.

It is important that the declaration clearly states that all chemicals have been used according to their registered use pattern (for example rate of application and withholding period). A nationally recognised declaration for the grain and fodder industry is the Commodity Vendor Declaration form. Once purchased, stock feeds must be stored to prevent contamination from farm chemicals and in such a way that feed dust does not directly contaminate the milk. Note that under state and territory legislation relating to stock feeds, any material derived from animals, with the exception of tallow, gelatine and Dairy products, must not be fed to ruminants.

Feed – Verification and TraceabilityTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.


A range of industry and regulatory agencies monitor the safety and quality of milk and Dairy products through the supply chain. These include Dairy companies, the Australian Milk Residue Analysis Survey (AMRA), federal and state regulatory agencies, SDFAs/SRAs, SDPIs and SEPAs. The Australian Milk Residue Analysis (AMRA) Survey is an important measure in monitoring the safety of milk. State Departments of Health monitor the safety of food at retail level and during the distribution of product following manufacture.



Feed – Market ForcesAustralian Dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported Dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for Dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe Dairy products for both Australian and international customers.

The relationship between Australian Dairy companies and their domestic and international markets has been developed over years through close communication with customers and consistent delivery of safe quality Dairy products. Retail or ingredient customers within Australia and overseas apply rigorous buying specifications. Typical buying specifications include product specification, transport conditions and the buyers’ expectations of the quality assurance approach. Many customers audit their suppliers on a regular basis. Competent authorities within Federal and State regulatory agencies underpin the national approach to food safety and quality.

Feed – Industry / Commercial ProgramsThe grains and stockfeed industries have HACCP based accredited QA programs for use by their members to ensure the feed is safe for use by livestock e.g. Feedsafe. A range of programs from


government/industry agencies supports the dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the dairy industry to support the farm sector. Some areas covered by these programs include:



Pasture - Regulatory SystemsFood standards are enforced on farm predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DOA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is usually monitored through regular audits. An annual verification program is conducted.


Pasture - StandardsClause 4 of the National Primary Production and Processing Standard 4.2.4 specifies the control measures that must be included in the Dairy primary production business’s food safety program. Subclause 4(1) identifies where in the production chain control measures are required to manage hazards. The control measures must manage the hazards arising from inputs. Inputs are defined as including any feed, water and chemicals, including agricultural and veterinary chemicals, used in connection with the primary production of milk or colostrum. Inputs need to be taken into account at each step in the production process.

Contamination of pasture by chemical or microbiological hazards may arise from:• The use of agricultural chemicals or effluent on pasture• Previous use of pasture areas• Neighbouring properties.

Chemical pasture treatments must be in accordance with registered use patterns and observance of withholding periods (discussed below under ‘Agricultural and veterinary chemicals’). Where the business has identified chemical contamination of pasture as a hazard, the food safety program should describe how treated pastures are identified to ensure that animals are not exposed to


unacceptable chemical residues. Contamination from effluent can introduce microbiological pathogens onto pasture so grazing areas should also be managed in order to minimise contamination from this source. For example, rotate stock away from sprayed paddocks or spray paddocks after the pasture has been grazed. Where such a hazard is identified, control measures must be identified in the food safety program.

If appropriate, consideration needs to be given to the previous use of grazing land and the potential for chemical contamination from this use, such as from polychlorinated biphenyls (PCBs—possible industrial contamination) or agricultural chemicals no longer permitted for use, for example organochlorines. Where potential contamination from neighbouring properties has been identified, such as from spray drift or effluent, the food safety program must include the control measures put in place to manage any identified potential hazards (for example restricting stock movement).

Pasture – Verification and TraceabilityTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.

Division 2 of the national Dairy Standard 4.2.4 specifies that as part of the documented food safety program, a Dairy primary production business (i.e. dairy farm) must have a system that enables the tracing of inputs and animals to be milked and the milk produced. This includes vendor declarations and supplier records for all inputs and chemical use records.

State Departments of Primary Industries / Agriculture enforce regulations for use of chemicals on farms, animal welfare, control of animal disease and biosecurity including traceability. The relevant State Veterinary Practitioners Registration Board registers veterinarians for clinical practice. State Environmental Protection Authorities monitor the environment including water and air supplies for conformance with regulatory requirements.

Pasture – Market ForcesAustralian Dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for Dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe Dairy products for both Australian and international customers.


Pasture – Industry / Commercial ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the Dairy industry to support the farm sector. Some areas covered by these programs include:

• Mastitis prevention and treatment - Countdown Downunder• Animal fertility - Incalf• Use of grains as supplementary feed - Grains2Milk


• increasing efficiency of milk harvesting - Cowtime• handling of animals to minimise stress and injury• Australian Breeding Values (ABV) genetic selection of bulls for ease of calving, fertility, mastitis resistance and survivability,• Design of milking sheds, laneways and stockyards• Environmental issues – DairySAT, DairyGains

The dairy industry directly supports the various State Governments’ Dairy extension activities, which focus mainly on business productivity and environmental aspects of Dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver vocational education and training for all sectors of the dairy industry. In conjunction with Dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There are many supporting programs underpinning dairy food safety. The programs listed above provide examples of programs but this is not an exhaustive list.

Conserved Fodder – Regulatory SystemsFood standards are enforced on farm predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is usually monitored through regular audits. An annual verification program is conducted.


Conserved Fodder - StandardsClause 4 of the National Primary Production and Processing Standard 4.2.4 specifies the control measures that must be included in the dairy primary production business’s food safety program. Subclause 4(1) identifies where in the production chain control measures are required to manage hazards. The control measures must manage the hazards arising from inputs. Inputs are defined as including any feed, water and chemicals, including agricultural and veterinary chemicals, used in connection with the primary production of milk or colostrum. Inputs need to be taken into account at each step in the production process.

Conserved Fodder (Silage and Hay) can be a source of chemical and microbiological hazards if the crops grown the fodder have been treated or, in the case of silage, is not stored and fermented appropriately. Dairy primary production businesses that produce conserved fodder should identify in their food safety program the control measures that they have in place to manage chemical and microbiological risks arising from this feed, for example the observation of any withholding periods before cutting pasture or the effective sealing of bales.

Conserved Fodder – Verification and TraceabilityTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.




Conserved Fodder – Market ForcesAustralian Dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported Dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.


Conserved Fodder – Industry / Commercial ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the dairy industry to support the farm sector. Some areas covered by these programs include:


The dairy industry directly supports the various State Governments’ Dairy extension activities, which focus mainly on business productivity and environmental aspects of Dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver vocational education and training for all sectors of the dairy industry. In conjunction with Dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There are many supporting programs underpinning dairy food safety. The programs listed above provide examples of programs but this is not an exhaustive list.

Chemicals – Regulatory SystemsThe importation, manufacture, supply and use of agricultural and veterinary chemicals is tightly regulated through Federal and state legislation administered by the APVMA in conjunction with state governments. Chemicals including pesticides must be registered before they are supplied to farmers, a process involving a rigorous assessment of efficacy, safety, and the potential impacts on trade and the environment. An approved label details instructions for use and withholding periods for milk and meat. Only registered veterinarians can prescribe prescription veterinary chemical treatments for use.


Food standards are enforced on farm predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DoA may inspect or check test imported foods for compliance with Australian Standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is usually monitored through regular audits. An annual verification program is conducted.


Chemicals - StandardsClause 4 of the National Primary Production and Processing Standard 4.2.4 specifies the control measures that must be included in the Dairy primary production business’s food safety program. Subclause 4(1) identifies where in the production chain control measures are required to manage hazards. The control measures must manage the hazards arising from inputs. Inputs are defined as including any feed, water and chemicals, including agricultural and veterinary chemicals, used in connection with the primary production of milk or colostrum. Inputs need to be taken into account at each step in the production process.

ChemicalsChemicals used in Dairy primary production include agricultural chemicals (pesticides, herbicides, and fumigants), veterinary chemicals (antibiotics, endoparasiticides and ectoparasiticides), cleaning and sanitising agents, and water treatments. If not used, stored and disposed of correctly, unacceptable chemical residues can result in the milk or colostrum through indirect or direct contamination. The food safety program must include control measures that prevent, eliminate or reduce chemical hazards in the milk or colostrum resulting from chemical use on the farm.

Agricultural and veterinary chemicalsAll agricultural and veterinary chemicals must be registered (for example by the Australian Pesticides and Veterinary Medicines Authority), suitable for the intended use and used in accordance with the manufacturer’s or a veterinarian’s written instructions. Particular attention should be paid to the expiry date, dose or application rate, method of application or administration, and the frequency of the treatment.

Records for the use of agricultural and veterinary chemicals must be kept as part of the food safety program and should identify:• The Date of use• Who applied or administered the chemical• The chemical used• The rate of application or administration• What was treated (e.g. paddock number, silo number, animal identification etc.)• withholding period or clearance Date.

All chemicals must be clearly labelled, in particular with information about their contents and directions for use, and stored in a secure manner in their original containers (where possible).

Cleaning and sanitising agentsCleaning and sanitising chemicals used on milking and storage equipment or for water treatment must be suitable for use in food premises and must be used in accordance with the manufacturer’s instructions. The food safety program should include, as appropriate for each chemical, the dosing rate, volume of water, temperature and contact time to be used. All cleaning and sanitising chemicals should be clearly labelled and stored in a secure manner in their original containers (where possible).


Chemicals – Verification and TraceabilityTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.



Chemicals – Market ForcesAustralian Dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported Dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.


Chemicals – Industry / Commercial ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the dairy industry to support the farm sector. Some areas covered by these programs include:


The Dairy industry directly supports the various State Governments’ Dairy extension activities, which focus mainly on business productivity and environmental aspects of Dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver vocational education and training for all sectors of the dairy industry. In conjunction with Dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There


are many supporting programs underpinning Dairy food safety. The programs listed above provide examples of programs but this is not an exhaustive list.

Pasture - Regulatory SystemsFood standards are enforced on farm predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is usually monitored through regular audits. An annual verification program is conducted. It is important to note that SDFAs/SRAs utilise a range of regulatory tools designed to encourage compliance with the legislation and do not solely rely upon food safety programs and audits as the sole method of verification and enforcement


Pasture - StandardsClause 4 of the National Primary Production and Processing Standard 4.2.4 specifies the control measures that must be included in the Dairy primary production business’s food safety program. Subclause 4(1) identifies where in the production chain control measures are required to manage hazards. The control measures must manage the hazards arising from inputs. Inputs are defined as including any feed, water and chemicals, including agricultural and veterinary chemicals, used in connection with the primary production of milk or colostrum. Inputs need to be taken into account at each step in the production process.

Pasture – Verification and TraceabilityTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.



Pasture – Market ForcesAustralian Dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported Dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.

The relationship between Australian Dairy companies and their domestic and international markets has been developed over years through close communication with customers and consistent delivery of safe quality Dairy products. Retail or ingredient customers within Australia and overseas apply


rigorous buying specifications. Typical buying specifications include product specification, transport conditions and the buyers’ expectations of the quality assurance approach. Many customers audit their suppliers on a regular basis. Competent authorities within Federal and State regulatory agencies underpin the national approach to food safety and quality.

Pasture – Industry / Commercial ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the Dairy industry to support the farm sector. Some areas covered by these programs include:



Fertilisers - Regulatory SystemsState legislation ensures fertilisers are appropriately labelled, and sets maximum limits for elements that may accumulate or pose a risk to agriculture over the longer term. Food standards are enforced on farm predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is usually monitored through regular audits. An annual verification program is conducted. It is important to note that SDFAs/SRAs utilise a range of regulatory tools designed to encourage compliance with the legislation and do not solely rely upon food safety programs and audits as the sole method of verification and enforcement


Fertilisers - StandardsClause 4 of the National Primary Production and Processing Standard 4.2.4 specifies the control measures that must be included in the dairy primary production business’s food safety program. Subclause 4(1) identifies where in the production chain control measures are required to manage hazards. The control measures must manage the hazards arising from inputs. Inputs are defined as including any feed, water and chemicals, including agricultural and veterinary chemicals, used in connection with the primary production of milk or colostrum. Inputs need to be taken into account at each step in the production process.


Fertilisers – Verification and TraceabilityTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.



Fertilisers – Market ForcesAustralian Dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for Dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe Dairy products for both Australian and international customers.


Fertilisers – Industry / Commercial ProgramsA range of programs from government/industry agencies supports the dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the Dairy industry to support the farm sector. Some areas covered by these programs include:


The Dairy industry directly supports the various State Governments’ Dairy extension activities, which focus mainly on business productivity and environmental aspects of Dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver vocational education and training for all sectors of the Dairy industry. In conjunction with Dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There


are many supporting programs underpinning dairy food safety. The programs listed above provide examples of programs but this is not an exhaustive list.


On Farm Risk Management FrameworkIntroduction - On-farmDairy farms in Australia are primarily pasture-based with conserved fodders, grains and prepared stock-foods used as supplementary feed. The Australian Dairy industry (source: Dairy Australia) is based on the production from two million Dairy cattle located across six Australian States, with approximately 8,000 farms producing about 9.4 billion litres of milk (as at 2008/09). Australia is among the world’s four largest exporters of Dairy products.

Under the FSANZ Food Standards Code (FSC) Standard 4.2.4 all dairy farms are legally are required to develop and implement a documented Food Safety Program (FSP). Core elements of the FSP include:

• Control of contaminants – physical, chemical and microbiological• Dairy milking premises• Hygienic milking• Water supply and quality• Cleaning and sanitising• Traceability and records• Personnel competency

State Dairy Food Authorities / SRAs approve the FSP before a dairy farm licence or accreditation is granted. Approved auditors conduct regular audits of the farm FSP. Other forms of verification are also used including SRA monitoring farm test and performance data.

All animals are individually identified from birth to death. Farmers actively monitor the health and welfare of animals with the assistance of registered veterinarians. Vendor declarations are required for animals and stockfeed purchased from external sources. Risks from agricultural and veterinary chemicals are minimised by ensuring that only chemicals registered by the Australian Pesticide and Veterinary Medicines Authority (APVMA) are used on the farm. Label instructions for use and withholding periods for milk and meat are followed. Records document the frequency and duration of use. Trained operators use clean and sanitised equipment to milk cows. The milk is cooled promptly and stored until collection, at temperatures to minimise the growth of microbial hazards. Food safety programs are evaluated by SDFAs/SRAs before dairy farm licences are issued. Approved auditors conduct regular audits. Approval of auditors follows the National Food Safety Audit Policy program requirements.

Risks from agricultural chemicals in feed and water are minimised by the use of chemicals registered by the APVMA with farmers following directions for use and required withholding periods for milk and meat. The farmer records the frequency and duration of use of chemicals. Vendor declarations are required for feed sourced from external sources. The health and welfare of the animals is paramount to ensure optimal production. Although most dairy cattle are bred on the farm, all livestock must be individually identified from birth to death to ensure lifetime traceability. In consultation with registered veterinarians, farmers actively monitor and treat diseases as required. Treated animals must be clearly identified to ensure segregation of unsuitable milk. Vendor declarations are required when animals are sold off farm or purchased from external sources.

All antibiotics and most other veterinary chemicals are only available by prescription through registered veterinarians. Farmers must use veterinary medicines in accordance with label directions, observe recommended withholding periods for milk and meat and keep records of all treatments. Government controls diseases of regional significance through a range of legislated programmes under the Livestock Disease Control legislation. Welfare standards for animals are legislated by each State. To support farmers with the management of mastitis, reproduction and animal welfare, the Australian Dairy industry has developed and conducts numerous extension programs that address animal health and welfare e.g. Countdown DownUnder , Incalf and CowTime .

A range of industry and regulatory agencies monitor the safety and quality of milk and Dairy products through the supply chain. These include Dairy companies, the Australian Milk Residue Analysis Survey (AMRA), federal and state regulatory agencies, SDFAs/SRAs, SDPIs and SEPAs. The Australian Milk Residue Analysis (AMRA) Survey is an important measure in monitoring the safety of


http://www.dairyfoodsafetyvictoria.gov.au/AMRA/







milk. State Departments of Health monitor the safety of food at retail level and during the distribution of product following manufacture.

Verification of food safety programs is critical to the integrity of the Australian co-regulatory system. It is undertaken to ensure that control measures are working. Increasingly, verification is achieved through regular auditing by companies, regulatory authorities or other third parties such as suppliers and customers. Other forms of verification are also utilised including the online monitoring of test results and corrective actions. Companies conduct audits at a frequency determined in the documented business plan. Company staff usually performs these through monitoring and record keeping in an internal verification process.



Auditing is conducted by qualified, competent and accredited auditors directly employed by government or increasingly by auditors approved by the regulatory authority who operate under contract. Where this latter system is operating, regulatory authorities randomly check the contract audit system. The audit system is again supported by a regulatory system operating in all Australian States and Territories. It is supported by legislative powers designed to protect public health. The scope of the audits is extensive with a focus on the food safety system, including audit standards and auditor competencies and skills rather than traditional inspection.

Monitoring and Surveillance ProgramsThe Australian Milk Residue Analysis (AMRA) Survey plays an important role in the Australian Dairy industry by gathering and compiling information on the chemical residue status of Australian milk. This helps to verify that the quality assurance (QA) measures in place are managing potential food safety risks. The purpose of the AMRA Survey is to provide a credible, independent, national monitoring system for potential agricultural and veterinary chemical residues, and environmental contaminants in Australian bovine milk. The program also provides an assurance that the Dairy product export requirements of DoA are being met. Dairy Food Safety Victoria (DFSV), in co-operation with Dairy Australia and the Commonwealth Department of Agriculture (DoA), currently coordinates the Survey on behalf of the Australian Dairy industry. The Survey is risk-based in its design and reflective of agricultural practices in the Australian Dairy industry. Sampling is predominantly random selection. However, historical patterns of agricultural chemical and veterinary drug usage, as well as other relevant factors, are taken into consideration. In addition to random sampling, targeted sampling is conducted when new residue risks are identified, or to collect Data on potential emerging residue risks. The European Union (EU) residue monitoring directives are used to provide a framework for the Survey. Samples for the Survey are taken from bulk milk farm pick-up tankers. State Dairy authorities are responsible for investigating any samples with a positive antimicrobial or aflatoxin test result, or pesticide and anthelmintic residues detected at 50% or greater than the Maximum Residue Limits (MRLs). Similarly, residues of environmental contaminants are investigated when detected at 50% or greater than the maximum allowable level. All results are reported against the limits or levels established by FSANZ which are published in the Food Standards Code.

Australian and international requirements for MRLsThe FSANZ Food Standards Code considers the MRLs recommended by Codex Alimentarius Commission when establishing or reviewing MRLs for the Code.

Product MonitoringAll manufacturers conduct extensive analytical programs to provide evidence to customers that their buying specifications have been achieved. SDFAs/SRAs monitor pathogen management programs conducted by the dairy processors. State Health departments may also include dairy products in their food quality monitoring programs.





http://www.dairyfoodsafetyvictoria.gov.au/



Animal HeathDoA is responsible for biosecurity of livestock imported into Australia. The Animal Health Committee (AHC) develops national approaches to the prevention and control of disease in the livestock industry. The national approaches are implemented by State Departments of Primary Industries/Agriculture (SDPI) in conjunction with Animal Health Australia. On farms, the health of animals is monitored closely. Sick animals are segregated from the main herd. Registered veterinarians diagnose and advise on appropriate treatment. The veterinarian is required to advise the SDPIs if a notifiable disease is diagnosed.

Control of Pathogens - Farm levelFood Safety Programs (FSPs) include measures to ensure the health of milking animals. Sick animals are separated from the herd during treatment. Cows with mastitis are clearly identified when treated and the milk is withheld from the farm bulk milk. Water supplies are monitored to ensure they are clean and will not spread disease. Milking equipment is cleaned and sanitised after each milking.

Meat ProductionIt is estimated that the Dairy Industry provides approximately 20% of the animals supplied to the meat industry (this consists of bobby calves and culled mature cows), and these animals must comply with the required food standards, including Australian Standard AS4696 and the Australia New Zealand Food Standards Code residue standards. Animals leaving the dairy farm are usually transported to an abattoir for slaughter and subsequent processing into meat products. The meat processing industry is very tightly regulated. Traceability of cattle is maintained through individual National Livestock Identification System (NLIS) tags and the NVD/Waybill documentation delivered with the consignment by the transporter. Animal health is monitored during lairage and an assessment of every animal’s suitability for human consumption is made both prior to and after slaughter.

Bobby calves have been identified as posing a particular risk to the Dairy meat trade and additional work is being undertaken to strengthen the integrity of the supply chain to protect welfare and address residue risks. As a result, in 2009 Dairy Australia conducted a successful Bobby Calf Supply Chain Integrity Trial to ensure that all calves are managed across the calf supply chain in accordance with agreed industry standards and practices and to ensure that all sectors of the calf supply chain understand their responsibilities and put them into practice to ensure market and community requirements are met. The project objective was to ensure that the whole of supply chain responsibility to manage the risks to welfare and of residues in calves sent to slaughter can be demonstrated as being fulfilled. The trial was based on an enhanced traceability system using electronic Data capture for vendor bred calves going direct to slaughter that underpins assurances for fitness of purpose regarding residues and welfare. Systems developed during the trial are currently being implemented, providing rapid feedback from abattoirs to transporters and farmer vendors if the calves do not meet the expected standards. Improved accountability along the supply chain is expected to improve compliance and so improve welfare and food safety outcomes.

Farm Inputs – Regulatory SystemFood standards are enforced on farm predominately by State Dairy Food Authorities / SRAs in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all dairy businesses must be licensed. Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is usually monitored through regular audits. An annual verification program is conducted.


Australian dairy food safety programs are based on the international standards established by Codex alimentarius. While all food safety programs are based on sound risk assessment and management principles, there is also an emphasis on their practical application. Industry quality assurance programs have been recognised as covering both food safety and quality elements. On-farm Dairy






food quality assurance programs cover the same essential elements. These elements were agreed between the Dairy industry and government several years ago. The core food safety elements of the programs are:- The management of physical, chemical and microbiological contaminants,- Standards in Dairy milking premises, - Standards of hygienic milking practices,- Water supply and quality, - Cleaning and sanitising procedures,- Traceability and record maintenance, and - The competency of staff who are responsible for milking and the operation of the food safety

program on the farm.

Farm Inputs - StandardsDivision 2 of the national Dairy Standard 4.2.4 specifies the specific on farm primary production requirements, including a mandatory food safety program. A dairy primary production business must control its potential food safety hazards by implementing a documented food safety program. The control measures must manage the hazards arising from

(a) Inputs;(b) The design, construction, maintenance and operation of premises and equipment;(c) Milking animals;(d) Persons involved in milking; and(e) Milking practices.

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.

As part of the documented food safety program, 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.

Farm Inputs – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.

Clause 5 of Division 2 of the national Dairy Standard 4.2.4 specifies that as part of the documented food safety program, a Dairy primary production business (i.e. a dairy farm) must have a system that enables the tracing of –


Farm Inputs – Market ForcesAustralian dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.



Farmer to Manufacturer CommunicationIf farmers have concerns about the quality of milk, they will contact the company to discuss the concerns. The company will arrange for an investigation to take place and for testing to be conducted before the milk is cleared as suitable for collection. The manufacturer provides fast feedback to farmers on quality tests conducted by the manufacturer. If urgent corrective action is required, electronic communication is used or the farmer contacted personally. Company field service officers may work with the farmer to identify suitable corrective action.

Farm Inputs – Industry / Commercial ProgramsA range of programs from government/industry agencies supports the dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the Dairy industry to support the farm sector. Some areas covered by these programs include:



Farm Premises & Equipment – Regulatory SystemFood standards are enforced on farm predominately by State Dairy Food Authorities / SRAs in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is usually monitored through regular audits. An annual verification program is conducted.


Australian dairy food safety programs are based on the international standards established by Codex alimentarius. While all food safety programs are based on sound risk assessment and management principles, there is also an emphasis on their practical application. Industry quality assurance


programs have been recognised as covering both food safety and quality elements. On-farm Dairy food quality assurance programs cover the same essential elements. These elements were agreed between the dairy industry and government several years ago. The core food safety elements of the programs are:- The management of physical, chemical and microbiological contaminants,- Standards in Dairy milking premises, - Standards of hygienic milking practices,- Water supply and quality, - Cleaning and sanitising procedures,- Traceability and record maintenance, and - The competency of staff who are responsible for milking and the operation of the food safety


Farm Premises & Equipment - StandardsDivision 2 of the national Dairy Standard 4.2.4 specifies the specific on farm primary production requirements, including a mandatory food safety program. A dairy primary production business must control its potential food safety hazards by implementing a documented food safety program. The control measures must manage the hazards arising from





Farm Premises & Equipment – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.



Farm Premises & Equipment – Market ForcesAustralian dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported dairy products. State Health Departments implement the standards at state level. DOA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.


The relationship between Australian dairy companies and their domestic and international markets has been developed over years through close communication with customers and consistent delivery of safe quality dairy products. Retail or ingredient customers within Australia and overseas apply rigorous buying specifications. Typical buying specifications include product specification, transport conditions and the buyers’ expectations of the quality assurance approach. Many customers audit their suppliers on a regular basis. Competent authorities within Federal and State regulatory agencies underpin the national approach to food safety and quality.


Farm Premises & Equipment – Industry / Commercial ProgramsA range of programs from government/industry agencies supports the dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the Dairy industry to support the farm sector. Some areas covered by these programs include:


The dairy industry directly supports the various State Governments’ Dairy extension activities, which focus mainly on business productivity and environmental aspects of dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver vocational education and training for all sectors of the dairy industry. In conjunction with dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There are many supporting programs underpinning dairy food safety. The programs listed above provide examples of programs but this is not an exhaustive list.

Milking Practices / Milk Harvesting – Regulatory SystemSkilled staff use modern machine milking techniques and practices to ensure that cows are milked hygienically with minimal stress. The cows are usually milked twice a Day. Colostrum is segregated from the main milk supply. Milking equipment is cleaned and sanitised ready for the next milking using detergents and sanitisers registered by the APVMA. The quality of water used in the Dairy is monitored to ensure it does not have the potential to contaminate milk. Trained technicians supply and maintain milking equipment. The milking shed and holding yards are designed and constructed to minimise animal stress and injury and for the ease of cleaning. Effluent is disposed carefully to minimise pollution of the environment, the farm and surrounding water supplies.

Food standards are enforced on farm predominately by SDFAs / SRAs in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is usually monitored through regular audits. An annual verification program is conducted.



All Australian Dairy food safety programs are based on the international standards established by Codex alimentarius. While all food safety programs are based on sound risk assessment and management principles, there is also an emphasis on their practical application. Industry quality assurance programs have been recognised as covering both food safety and quality elements. On-farm Dairy food quality assurance programs cover the same essential elements. These elements were agreed between the dairy industry and government several years ago. The core food safety elements of the programs are:- The management of physical, chemical and microbiological contaminants,- Standards in Dairy milking premises, - Standards of hygienic milking practices,- Water supply and quality, - Cleaning and sanitising procedures,- Traceability and record maintenance, and - The competency of staff who are responsible for milking and the operation of the food safety


Milking Practices / Milk Harvesting - StandardsDivision 2 of the national Dairy Standard 4.2.4 specifies the specific on farm primary production requirements, including a mandatory food safety program. A dairy primary production business must control its potential food safety hazards by implementing a documented food safety program. The control measures must manage the hazards arising from





Milking Practices / Milk Harvesting – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.

Clause 5 of Division 2 of the national Dairy Standard 4.2.4 specifies that as part of the documented food safety program, a dairy primary production business (i.e. a dairy farm) must have a system that enables the tracing of –



Milking Practices / Milk Harvesting – Market ForcesAustralian dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.

The relationship between Australian dairy companies and their domestic and international markets has been developed over years through close communication with customers and consistent delivery of safe quality Dairy products. Retail or ingredient customers within Australia and overseas apply rigorous buying specifications. Typical buying specifications include product specification, transport conditions and the buyers’ expectations of the quality assurance approach. Many customers audit their suppliers on a regular basis. Competent authorities within Federal and State regulatory agencies underpin the national approach to food safety and quality.


Milking Practices / Milk Harvesting – Industry / Commercial ProgramsA range of programs from government/industry agencies supports the dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the Dairy industry to support the farm sector. Some areas covered by these programs include:

• Mastitis prevention and treatment - Countdown Downunder• Animal fertility - Incalf• Use of grains as supplementary feed - Grains2Milk• Increasing efficiency of milk harvesting - Cowtime• Handling of animals to minimise stress and injury• Australian Breeding Values (ABV) genetic selection of bulls for ease of calving, fertility, mastitis resistance and survivability,• Design of milking sheds, laneways and stockyards• Environmental issues – DairySAT, DairyGains

The dairy industry directly supports the various State Governments’ Dairy extension activities, which focus mainly on business productivity and environmental aspects of dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver vocational education and training for all sectors of the Dairy industry. In conjunction with Dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There are many supporting programs underpinning dairy food safety. The programs listed above provide examples of programs but this is not an exhaustive list.

Milk Storage – Regulatory SystemMilk is quickly cooled after collection from the cow and before storage in a bulk milk vat. FSC Standard 4.2.4 requires milk to be cooled and stored at temperatures that prevents or minimises the growth of microbial hazards in the milk. Current guidelines require milk to be cooled to 5°C within 3½ hours from start of milking. Trained personnel service the cooling system and milk temperature is checked at the time of collection. Cleaning and sanitising procedures for cooling and storage equipment are documented and implemented in accordance with the farm’s approved FSP.


Skilled managers and staff are required to manage potential food safety risks that may arise from the milk production process. Information from Dairy companies on milk quality and feedback from audits of FSP assists farm managers to ensure the safety of milk. The dairy industry supported by educational providers such as National Centre for Dairy Education Australia develops and deliveries specialist programs to strengthen farmers’ skills. The farm FSP requires comprehensive records to be maintained. These include use of chemicals, animals treated, milk and meat withhold periods, vendor declarations for incoming and outgoing feed and animals, milk quality reports, audit results and action taken if problems are identified.

Food standards are enforced on farm predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DOA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all dairy businesses must be licensed. Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is usually monitored through regular audits. An annual verification program is conducted.


Australian dairy food safety programs are based on the international standards established by Codex alimentarius. While food safety programs are based on sound risk assessment and management principles, there is also an emphasis on their practical application. Industry quality assurance programs have been recognised as covering both food safety and quality elements. On-farm dairy food quality assurance programs cover the same essential elements. These elements were agreed between the dairy industry and government several years ago. The core food safety elements of the programs are:- The management of physical, chemical and microbiological contaminants,- Standards in Dairy milking premises, - Standards of hygienic milking practices,- Water supply and quality, - Cleaning and sanitising procedures,- Traceability and record maintenance, and - The competency of staff who are responsible for milking and the operation of the food safety


Milk Storage - StandardsDivision 2 of the national Dairy Standard 4.2.4 specifies the specific on farm primary production requirements, including a mandatory food safety program. A dairy primary production business must control its potential food safety hazards by implementing a documented food safety program. The control measures must manage the hazards arising from




(a) Inputs; and


(b) Animals to be milked; and(c) The milk produced.

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.

Milk Storage – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.



Milk Storage – Market ForcesAustralian dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.



Milk Storage – Industry / Commercial ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the dairy industry to support the farm sector. Some areas covered by these programs include:

• Mastitis prevention and treatment - Countdown Downunder• Animal fertility - Incalf• Use of grains as supplementary feed - Grains2Milk• Increasing efficiency of milk harvesting - Cowtime• Handling of animals to minimise stress and injury


• Australian Breeding Values (ABV) genetic selection of bulls for ease of calving, fertility, mastitis resistance and survivability,• Design of milking sheds, laneways and stockyards• Environmental issues – DairySAT, DairyGains

The dairy industry directly supports the various State Governments’ Dairy extension activities, which focus mainly on business productivity and environmental aspects of dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver vocational education and training for all sectors of the Dairy industry. In conjunction with Dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There are many supporting programs underpinning dairy food safety. The programs listed above provide examples of programs but this is not an exhaustive list.

Cleaning – Regulatory SystemFood standards are enforced on farm predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is usually monitored through regular audits. An annual verification program is conducted.


All Australian Dairy food safety programs are based on the international standards established by Codex alimentarius. While all food safety programs are based on sound risk assessment and management principles, there is also an emphasis on their practical application. Industry quality assurance programs have been recognised as covering both food safety and quality elements. On-farm Dairy food quality assurance programs cover the same essential elements. These elements were agreed between the Dairy industry and government several years ago. The core food safety elements of the programs are:- The management of physical, chemical and microbiological contaminants,- Standards in Dairy milking premises, - Standards of hygienic milking practices,- Water supply and quality, - Cleaning and sanitising procedures,- Traceability and record maintenance, and - The competency of staff who are responsible for milking and the operation of the food safety


Cleaning - StandardsDivision 2 of the national Dairy Standard 4.2.4 specifies the specific on farm primary production requirements, including a mandatory food safety program. A dairy primary production business must control its potential food safety hazards by implementing a documented food safety program. The control measures must manage the hazards arising from


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.



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.

Cleaning – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.



Cleaning – Market ForcesAustralian dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.

The relationship between Australian dairy companies and their domestic and international markets has been developed over years through close communication with customers and consistent delivery of safe quality Dairy products. Retail or ingredient customers within Australia and overseas apply rigorous buying specifications. Typical buying specifications include product specification, transport conditions and the buyers’ expectations of the quality assurance approach. Many customers audit their suppliers on a regular basis. Competent authorities within Federal and State regulatory agencies underpin the national approach to food safety and quality.


Cleaning – Industry / Commercial ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the dairy industry to support the farm sector. Some areas covered by these programs include:

• Mastitis prevention and treatment - Countdown Downunder


• Animal fertility - Incalf• Use of grains as supplementary feed - Grains2Milk• Increasing efficiency of milk harvesting - Cowtime• Handling of animals to minimise stress and injury• Australian Breeding Values (ABV) genetic selection of bulls for ease of calving, fertility, mastitis resistance and survivability,• Design of milking sheds, laneways and stockyards• Environmental issues – DairySAT, DairyGains

The dairy industry directly supports the various State Governments’ Dairy extension activities, which focus mainly on business productivity and environmental aspects of Dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver vocational education and training for all sectors of the Dairy industry. In conjunction with Dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There are many supporting programs underpinning dairy food safety. The programs listed above provide examples of programs but this is not an exhaustive list.

Skills and Knowledge / Skilled Staff – Regulatory SystemSkilled managers and staff are required to manage potential food safety risks that may arise from the milk production process. Information from Dairy companies on milk quality and feedback from audits of FSP assists farm managers to ensure the safety of milk. The dairy industry supported by educational providers such as National Centre for Dairy Education Australia develops and deliveries specialist programs to strengthen farmers’ skills. The farm FSP requires comprehensive records to be maintained. These include use of chemicals, animals treated, milk and meat withhold periods, vendor declarations for incoming and outgoing feed and animals, milk quality reports, audit results and action taken if problems are identified.

States and Territory Governments regulate Registered Training Organisations (RTOs) that deliver accredited training courses to farm service providers and advisors. Food standards are enforced on farm predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is usually monitored through regular audits. An annual verification program is conducted.


Australian dairy food safety programs are based on the international standards established by Codex alimentarius. While food safety programs are based on sound risk assessment and management principles, there is also an emphasis on their practical application. Industry quality assurance programs have been recognised as covering both food safety and quality elements. On-farm dairy food quality assurance programs cover the same essential elements. These elements were agreed between the dairy industry and government several years ago. The core food safety elements of the programs are:- The management of physical, chemical and microbiological contaminants,- Standards in Dairy milking premises, - Standards of hygienic milking practices,- Water supply and quality, - Cleaning and sanitising procedures,- Traceability and record maintenance, and - The competency of staff who are responsible for milking and the operation of the food safety



Skills and Knowledge / Skilled Staff - StandardsDivision 2 of the national Dairy Standard 4.2.4 specifies the specific on farm primary production requirements, including a mandatory food safety program. A dairy primary production business must control its potential food safety hazards by implementing a documented food safety program. The control measures must manage the hazards arising from





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. Training and competency standards are set nationally through the Australian Qualifications Framework (AQF). This is a comprehensive system covering accredited vocational and higher education pathways.

On-farm dairy food quality assurance programs cover the same essential elements. These elements were agreed between the Dairy industry and government several years ago. The core food safety elements of the programs are:- The management of physical, chemical and microbiological contaminants,- Standards in Dairy milking premises, - Standards of hygienic milking practices,- Water supply and quality, - Cleaning and sanitising procedures,- Traceability and record maintenance, and - The competency of staff who are responsible for milking and the operation of the food safety


Skills and Knowledge / Skilled Staff – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of dairy products.



Skills and Knowledge / Skilled Staff – Market ForcesCourses for animal health service providers are offered through many different training organisations. Accredited courses offered through Registered Training Organisations are usually part funded by State Governments. Student places in higher education attract Federal Government support.


http://aqf.edu.au/

http://aqf.edu.au/

Australian dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.



Skills and Knowledge / Skilled Staff – Industry / Commercial ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the dairy industry to support the farm sector. Some areas covered by these programs include:




Transport Risk Management FrameworkIntroduction - TransportManaging the bulk milk collection and transport from Australia’s 8,000 Dairy farms is critical to ensure a high quality safe and hygienic product. The Australian dairy industry works collaboratively with government regulatory agencies and service suppliers to ensure a preventative approach to risk management across the integrated supply chain or value chain. The dairy industry has introduced systems that manage the risks associated with dairy production, processing and distribution from pre-farmgate through to the consumer. The whole chain selection incorporates all six individual sectors, including Pre-Farm, On Farm, Transport, Manufacture / Processing, Distribution and Retail

Milk transport operators must have an approved Food Safety Program and/or be licensed / inspected by the State Dairy Food Authority / State Regulatory Authority (SDFA / SRA), or have their program integrated as a part of the dairy manufacturers approved FSP. In some States this process is managed through the Dairy processors and these records are audited when the Dairy processor is audited to verify compliance with legislative requirements. The temperature and time of transport is managed to minimise potential food safety risks. Core elements of the bulk milk transport FSP include:

Control of food safety hazards during collection and transport from equipment, vehicles, containers and personnel

Product traceability Time and temperature controls Personnel skills and knowledge

In peak season, collection usually occurs daily. When production declines, milk collections may reduce to a SDFA / SRA approved frequency. Prior to milk collection at the farm, tanker drivers sample milk for testing by the company. Typical tests include fat, protein, somatic cell count, microbiological quality and antibiotic residues. The results of the tests are provided to the farmer and used as a basis for payment. If an abnormal result is detected, such as positive antibiotic residue detection or high somatic cell count, the farmer is promptly notified of the result and appropriate action is taken. Prior to unloading at the factory, the manufacturer may check the milk for quality. Typical tests include antibiotic residue and temperature. If a positive residue result is detected, trace-back testing is performed on individual milk samples from each farm supplier so corrective action can be taken. The temperature of milk or product and time of transport is controlled to minimise potential hazards.

Tankers are cleaned using Cleaning-in-Place (CIP) systems with approved chemicals and potable water. Visual inspections of the internal tanker surfaces and swabbing of food contact surfaces may be used to check the effectiveness of cleaning programmes. Information on the origin of and destination of milk supplies is recorded to ensure traceability from farm to manufacturer and from manufacturer to farm if required.

Traceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of dairy products. Division 2 of the national Dairy Standard 4.2.4 specifies that as part of the documented food safety program, a Dairy primary production business must have a system that enables the tracing of –


Clause 9 of the National Primary Production and Processing Standard 4.2.4 provides that a Dairy transport business must have a system to identify the immediate supplier and immediate recipient of the Dairy product. Food standards are enforced in dairy collection and transport predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DOA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DOA may inspect or check test imported foods for compliance with Australian standards. An annual verification program is conducted.





A range of industry and regulatory agencies monitor the safety and quality of milk and dairy products through the supply chain and some of the samples for these testing programs are collected at the transport / tanker stage. These include dairy companies, Australian Milk Residue Analysis Survey (AMRA), federal and state regulatory agencies, SDFAs/SRAs, SDPIs and SEPAs. The Australian Milk Residue Analysis (AMRA) Survey is an important measure in monitoring the safety of milk. State Departments of Health monitor the safety of food at retail level and during the distribution of product following manufacture.

Verification of food safety programs is critical to the integrity of the Australian co-regulatory system. It is undertaken to ensure that control measures are working. Increasingly, verification is achieved through regular auditing by companies, regulatory authorities or other third parties such as suppliers and customers. Companies conduct audits at a frequency determined in the documented business plan. Company staff usually performs these through monitoring and record keeping in an internal verification process.

Regulatory authorities conduct audits to verify that dairy collection and transport businesses are operating food safety programs satisfactorily. This ensures that:


Auditing is conducted by qualified, competent and accredited auditors directly employed by government or increasingly by auditors approved by the regulatory authority who operate under contract. Where this latter system is operating, regulatory authorities randomly check the contract audit system.

The audit system is again supported by a regulatory system operating in all Australian States and Territories. It is supported by legislative powers designed to protect public health. The scope of the audits is extensive with a focus on the food safety system, including audit standards and auditor competencies and skills rather than traditional premise inspection.

Equipment – Regulatory SystemMilk transport operators must have an approved Food Safety Program and/or be licensed / inspected by the State Dairy Food Authority / State regulatory Authority (SDFA / SRA), or have their program integrated as a part of the dairy manufacturers approved FSP. The temperature and time of transport is managed to minimise potential food safety risks. Core elements of the FSP include:



Food standards are enforced in dairy collection and transport predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all dairy businesses must be licensed. Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is usually monitored through regular audits. An annual verification program is conducted.




Equipment – StandardsDivision 3 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for Dairy collection and transport businesses. The definition of ‘dairy transport business’ establishes the scope of the businesses that must comply with these requirements. Dairy transport businesses include businesses that collect and haul bulk milk from dairy farms to processing facilities or depots, and businesses that transport bulk milk or dairy products such as milk powders or concentrates between processing facilities. The term ‘bulk’ clarifies that the product is not packaged or intended for direct sale (retail or wholesale) and is intended for further processing.

Division 3 of the Standard provides for the following provisions for dairy collection and transportation:Clause 7 Controlling food safety hazardsClause 8 Specific requirementsClause 9 Product tracingClause 10 Time and temperature controlsClause 11 Skills and knowledge

For Clause 7, the control measures must manage hazards arising from transport vehicles, equipment and containers used in the collection and transport of the milk or dairy product; and 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.

Equipment – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products. Traceability of milk at the transport stage is critical to ensure a robust and accountable food safety system.

Division 2 of the national Dairy Standard 4.2.4 specifies that as part of the documented food safety program, a dairy primary production business must have a system that enables the tracing of –


Clause 9 of the National Primary Production and Processing Standard 4.2.4 provides that a dairy transport business must have a system to identify the immediate supplier and immediate recipient of the dairy product.

Equipment – Market ForcesAustralian dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.



Equipment – Industry & Commercial ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the dairy industry to support the farm sector. Some areas covered by these programs include:


The dairy industry directly supports the various State Governments’ dairy extension activities, which focus mainly on business productivity and environmental aspects of Dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver vocational education and training for all sectors of the Dairy industry. In conjunction with Dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There are many supporting programs underpinning dairy food safety. The programs listed above provide examples of programs but this is not an exhaustive list.

Product Tracing – Regulatory SystemMilk transport operators must have an approved Food Safety Program and/or be licensed / inspected by the State Dairy Food Authority / State regulatory Authority (SDFA / SRA), or have their program integrated as a part of the dairy manufacturers approved FSP. The temperature and time of transport is managed to minimise potential food safety risks. Core elements of the FSP include:



Food standards are enforced in Dairy collection and transport predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs for farms are approved by SDFAs/SRAs before licences are granted and compliance is usually monitored through regular audits. An annual verification program is conducted.

Product Tracing – StandardsDivision 3 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for Dairy collection and transport businesses. The definition of ‘dairy transport business’ establishes the scope of the businesses that must comply with these requirements. Dairy transport businesses include businesses that collect and haul bulk milk from dairy farms to processing facilities or depots, and businesses that transport bulk milk or dairy products such as milk powders or concentrates between processing facilities. The term ‘bulk’ clarifies that the product is not packaged or intended for direct sale (retail or wholesale) and is intended for further processing.

Division 3 of the Standard provides for the following provisions for dairy collection and transportation:Clause 7 Controlling food safety hazardsClause 8 Specific requirementsClause 9 Product tracingClause 10 Time and temperature controls


Clause 11 Skills and knowledge

For Clause 7, the control measures must manage hazards arising from transport vehicles, equipment and containers used in the collection and transport of the milk or dairy product; and 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.

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

Product Tracing – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of dairy products.

Division 2 of the national Dairy Standard 4.2.4 specifies that as part of the documented food safety program, a Dairy primary production business must have a system that enables the tracing of –


Clause 9 of the National Primary Production and Processing Standard 4.2.4 provides that a dairy transport business must have a system to identify the immediate supplier and immediate recipient of the Dairy product.

Product Tracing – Market ForcesAustralian dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.


Product Tracing – Industry & Commercial ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the dairy industry to support the farm sector. Some areas covered by these programs include:

• Mastitis prevention and treatment - Countdown Downunder• Animal fertility - Incalf• Use of grains as supplementary feed - Grains2Milk• Increasing efficiency of milk harvesting - Cowtime• Handling of animals to minimise stress and injury


• Australian Breeding Values (ABV) genetic selection of bulls for ease of calving, fertility, mastitis resistance and survivability,• Design of milking sheds, laneways and stockyards• Environmental issues – DairySAT, DairyGains


Time & Temperature Controls – Regulatory SystemMilk transport operators must have an approved Food Safety Program and/or be licensed / inspected by the State Dairy Food Authority / State Regulatory Authority (SDFA / SRA), or have their program integrated as a part of the dairy manufacturers approved FSP. The temperature and time of transport is managed to minimise potential food safety risks. Core elements of the FSP include:



Food standards are enforced in Dairy collection and transport predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. An annual verification program is conducted.

Time & Temperature Controls – StandardsDivision 3 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for dairy collection and transport businesses. The definition of ‘dairy transport business’ establishes the scope of the businesses that must comply with these requirements. Dairy transport businesses include businesses that collect and haul bulk milk from dairy farms to processing facilities or depots, and businesses that transport bulk milk or Dairy products such as milk powders or concentrates between processing facilities. The term ‘bulk’ clarifies that the product is not packaged or intended for direct sale (retail or wholesale) and is intended for further processing.

Division 3 of the Standard provides for the following provisions for dairy collection and transportation:Clause 7 Controlling food safety hazardsClause 8 Specific requirementsClause 9 Product tracingClause 10 Time and temperature controlsClause 11 Skills and knowledge

For Clause 7, the control measures must manage hazards arising from transport vehicles, equipment and containers used in the collection and transport of the milk or dairy product; and 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.

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.

Time & Temperature Controls – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors


utilise a recall approach. The Australian dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of dairy products.




Time & Temperature Controls – Market ForcesAustralian dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported Dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.


Time & Temperature Controls – Industry & Commercial ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the dairy industry to support the farm sector. Some areas covered by these programs include:


The Dairy industry directly supports the various State Governments’ dairy extension activities, which focus mainly on business productivity and environmental aspects of dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver vocational education and training for all sectors of the Dairy industry. In conjunction with Dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There are many supporting programs underpinning Dairy food safety. The programs listed above provide examples of programs but this is not an exhaustive list.


Skills & Knowledge – Regulatory SystemMilk transport operators must have an approved Food Safety Program and/or be licensed / inspected by the State Dairy Food Authority / State regulatory Authority (SDFA / SRA), or have their program integrated as a part of the dairy manufacturers approved FSP. The temperature and time of transport is managed to minimise potential food safety risks.Core elements of the FSP include:

control of food safety hazards during collection and transport from equipment, vehicles, containers and personnel

product traceability time and temperature controls personnel skills and knowledge

In peak season, collection usually occurs daily. When production declines, milk collections may reduce to a SDFA approved frequency. Prior to milk collection at the farm, tanker drivers sample milk for testing by the company. Typical tests include fat, protein, somatic cell count, microbiological quality and antibiotic residues. The results of the tests are provided to the farmer and used as a basis for payment. If an abnormal result is detected, such as positive antibiotic residue detection or high somatic cell count, the farmer is promptly notified of the result and appropriate action is taken. Prior to unloading at the factory, the manufacturer may check the milk for quality. Typical tests include antibiotic residue and temperature. If a positive residue result is detected, trace-back testing is performed on individual milk samples from each farm supplier so corrective action can be taken. Typical tests include antibiotic residues and temperature. If a positive residue result is detected, trace-back testing is performed on individual milk samples from each farm supplier so corrective action can be taken. The temperature of milk or product and time of transport is controlled to minimise potential hazards.

Tankers are cleaned using Cleaning-in-Place (CIP) systems with approved chemicals and potable water. Visual inspections of the internal tanker surfaces and swabbing of food contact surfaces may be used to check the effectiveness of cleaning programmes. Information on the origin of and destination of milk supplies is recorded to ensure traceability from farm to manufacturer and from manufacturer to farm if required.

States and Territory Governments regulate Registered Training Organisations (RTOs) that deliver accredited training courses to farm service providers and dairy transport operators.

Skills & Knowledge – StandardsDivision 3 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for dairy collection and transport businesses. The definition of ‘dairy transport business’ establishes the scope of the businesses that must comply with these requirements. Dairy transport businesses include businesses that collect and haul bulk milk from Dairy farms to processing facilities or depots, and businesses that transport bulk milk or dairy products such as milk powders or concentrates between processing facilities. The term ‘bulk’ clarifies that the product is not packaged or intended for direct sale (retail or wholesale) and is intended for further processing. Division 3 of the Standard provides for the following provisions for dairy collection and transportation:

Clause 7 Controlling food safety hazardsClause 8 Specific requirementsClause 9 Product tracingClause 10 Time and temperature controlsClause 11 Skills and knowledge

For Clause 7, the control measures must manage hazards arising from transport vehicles, equipment and containers used in the collection and transport of the milk or Dairy product; and 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. 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.


Training and competency standards are set nationally through the Australian Qualification Framework (AQF). This is a comprehensive system covering accredited vocational and higher education pathways.

Skills & Knowledge – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.




Skills & Knowledge - Market ForcesAustralian dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.


Skills & Knowledge – Industry & Commercial ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the dairy industry to support the farm sector. Some areas covered by these programs include:


The dairy industry directly supports the various State Governments’ dairy extension activities, which focus mainly on business productivity and environmental aspects of Dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver


http://aqf.edu.au/

vocational education and training for all sectors of the dairy industry. In conjunction with Dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There are many supporting programs underpinning dairy food safety. The programs listed above provide examples of programs but this is not an exhaustive list.

Monitoring and Surveillance ProgramsThe Australian Milk Residue Analysis (AMRA) Survey plays an important role in the Australian Dairy industry by gathering and compiling information on the chemical residue status of Australian milk. This helps to verify that the quality assurance measures in place are managing potential food safety risks. The purpose of the AMRA Survey is to provide a credible, independent, national monitoring system for potential agricultural and veterinary chemical residues, and environmental contaminants in Australian bovine milk. The program also provides an assurance that the dairy product export requirements of DoA are being met. Dairy Food Safety Victoria (DFSV), in co-operation with Dairy Australia and the Commonwealth Department of Agriculture (DoA), currently coordinates the Survey on behalf of the Australian dairy industry. The Survey is risk-based in its design and reflective of agricultural practices in the Australian ddiry industry. Sampling is predominantly random selection. However, historical patterns of agricultural chemical and veterinary drug usage, as well as other relevant factors, are taken into consideration. In addition to random sampling, targeted sampling is conducted when new residue risks are identified, or to collect data on potential emerging residue risks. The European Union (EU) residue monitoring directives are used to provide a framework for the Survey. Samples for the Survey are taken from bulk milk farm pick-up tankers. State Dairy authorities are responsible for investigating any samples with a positive antimicrobial or aflatoxin test result, or pesticide and anthelmintic residues detected at 50% or greater than the Maximum Residue Limits (MRLs). Similarly, residues of environmental contaminants are investigated when detected at 50% or greater than the maximum allowable level. All results are reported against the limits or levels established by FSANZ and published in the Food Standards Code.

Product MonitoringAll manufacturers conduct extensive analytical programs to provide evidence to customers that their buying specifications have been achieved. SDFAs/SRAs conduct product monitoring programs and pathogen monitoring programs. State Health departments may also include dairy products in their food standard monitoring programs.


Manufacture / Processing Risk Management FrameworkIntroduction – Processing / ManufactureThe Australia New Zealand Food Standards Code requires that all milk for human consumption in Australia must be either pasteurised or treated by an equivalent heat treatment system to ensure public health and safety. Once delivered to the manufacturer, milk is processed in modern and automated factories using responsible food safety practices. The relevant State Dairy Food Authority (SDFA) / State Regulatory Authority (SRA) licenses or accredits, inspects and audits all Dairy processors.

The relevant State Dairy Food Authority (SDFA) / State Regulatory Authority (SRA) licenses or accredits all Dairy processing factories, while factories manufacturing product for export also require DoA registration. Documented HACCP based food safety plans and quality assurance programs are developed to ensure that consumer needs and specifications, including food safety, are constantly met. The FSP must be approved by SDFAs/SRAs prior to the granting of a licence/accreditation. The core elements of the FSP for manufacturing establishments must include:

pathogen reduction technologies, including pasteurisation temperature controls processing standards cleaning and sanitising storage conditions product traceability forwards and backwards through the supply chain from farm to customer post-pasteurisation hazard management raw material and ingredient management records, and skills and knowledge / personnel competency.

Product specifications reflect compliance with regulatory requirements within the Food Standards Code (FSC) and in the case of exports, the requirements of DoA and the importing country. The dairy collection and transportation section of FSC Standard 4.2.4 also covers food safety requirements for milk and bulk dairy products transferred to other factories for further processing.

All suppliers of ingredients, services and packaging work with dairy companies to ensure their materials and services meet specific requirements, especially with regard to the traceability of materials. Potable quality water is used in processing of milk and dairy products and for cleaning of surfaces in direct contact with product. Rigorous standards exist for the design and construction of factories in order to minimise cross-contamination of the final product from raw materials and the external environment. Storage and processing equipment is constructed to meet manufacturing requirements and to ensure food contact surfaces are clean and hygienic. Approved chemicals are used in cleaning and sanitising processing equipment.

Standard operating procedures are used to train staff and to provide ongoing guidance for the safe manufacture of products. Verification techniques used by Dairy companies include:

testing of milk and ingredients measurement of temperature, time and chemical composition calibration of measuring and testing equipment monitoring of the factory environment for contaminants final product testing internal auditing of procedures

Information such as product name, date of production, production plant and packing equipment is used to identify different product batches. Additional information including nutritional and use by information is required for labels of goods sold within Australia and in overseas markets. Under the FSC, all manufacturers are required to have a Product Recall system in place detailing the measures to be taken in the unlikely event of a product recall. The system is based on the FSANZ Food Industry Recall Protocol. Manufacturers regularly check their ability to trace the movement of product and raw materials forward through the production process and backwards through the supply chain. Training and development of staff in all areas of food safety, quality, environment and occupational health and safety is imperative for companies seeking to improve their performance while maintaining compliance.






External auditors approved by regulatory agencies including DoA conduct external audits of the food safety and quality systems of factories. Follow-up audits are conducted if non-compliance is noted. Australian and international customers may also audit all or part of a company’s food safety and quality assurance program. An annual verification program to confirm the implementation of the FSC Standard 4.2.4 across the dairy industry has been implemented.

The Australian Milk Residue Analysis (AMRA) Survey is an important part of regulatory agency and industry verification processes. Industry guidelines for food safety post-farmgate have been developed under the Australian Milk Residue Analysis Survey (AMRA) and industry working groups. Examples include Guidelines for Food Safety Validation and Verification of Heat Treatment and Processing Equipment. Dairy manufacturers actively work with State Environmental Protection agencies to reduce the impact of dairy processing on the environment.

Meat ProductionIt is estimated that the dairy Industry provides approximately 20% of the animals supplied to the meat industry (this consists of bobby calves and culled mature cows), and these animals must comply with the required food standards, including Australian Standard AS4696 (the Australian Standard for the Hygienic Production of Red Meat) and the residue and other standards within the Australia New Zealand Food Standards Code. The National Meat Standard – Standard 4.2.3 of the Food Standards Code – requires a food safety program to be implemented for premises producing ready-to-eat meat. All establishments processing meat for the domestic market must be licensed through the State meat safety regulatory authority and must operate in accordance with the approved food safety program.

Animals leaving the dairy farm are usually transported to an abattoir for slaughter and subsequent processing into meat products. The meat processing industry is very tightly regulated. Traceability of cattle is maintained through individual National Livestock Identification System (NLIS) tags and the NVD/Waybill documentation delivered with the consignment by the transporter. Animal health is monitored during lairage and an assessment of every animal’s suitability for human consumption is made both prior to and after slaughter.

Establishments processing meat for export also require licensing through the Commonwealth Department of Agriculture (DoA) to ensure they comply with the importing country’s requirements. A multi-tiered compliance and verification system is in operation in Australia with compliance to the agreed national Meat Standard AS4696 as Tier 1 of this system. Animal health requirements, including ante-mortem and post-mortem health checks are specified in AS4696. It is a condition of licence that every establishment manages the risks to food safety by implementing a documented food safety program, based on the internationally accepted HACCP approach, an approved Australian Standard or approved Code of Practice. The Food Safety Program must be approved by the State or Territory food safety regulator and is audited based on agreed national minimum frequencies to ensure compliance with appropriate Standards. Inspecting the animals prior to slaughter (ante-mortem inspection) is a requirement under the current Australian Standard.

The meat safety inspector is responsible for ante-mortem inspections and follows procedures set out in the site’s approved food safety plan, if an animal is sick or injured. This includes reporting to State or Territory Animal Health Authorities should a notifiable disease be suspected or identified. Trace back and other investigations can be instigated using the traceability systems provided by the NLIS and NVD/Waybill documentation should it be warranted. Every carcase is also inspected by a meat safety inspector according to a set procedure following slaughter (post-mortem inspection). Carcases exhibiting signs of disease are identified and trace back and other disease control procedures can be instigated should they be warranted.

In addition there are a number of national and State based residue monitoring programs in place conducted by Government and industry which take random samples at specified abattoirs for heavy metals, agricultural and veterinary chemicals and antibiotics. Any residue detection above the level specified in the Australia and New Zealand Food Standards Code (including Generally Expected Levels and Maximum Limits) is mandatorily reported to the State Food Authority / licensing authority for investigation and reporting.











Bobby CalvesBobby calves have been identified as posing a particular risk to the dairy meat trade and additional work is being undertaken to strengthen the integrity of the supply chain to protect welfare and address residue risks. As a result, in 2009 Dairy Australia conducted a successful Bobby Calf Supply Chain Integrity Trial to ensure that all calves are managed across the calf supply chain in accordance with agreed industry standards and practices and to ensure that all sectors of the calf supply chain understand their responsibilities and put them into practice to ensure market and community requirements are met. The project objective was to ensure that the whole of supply chain responsibility to manage the risks to welfare and of residues in calves sent to slaughter can be demonstrated as being fulfilled. The trial was based on an enhanced traceability system using electronic Data capture for vendor bred calves going direct to slaughter that underpins assurances for fitness of purpose regarding residues and welfare. Systems developed during the trial are currently being implemented, providing rapid feedback from abattoirs to transporters and farmer vendors if the calves do not meet the expected standards. Improved accountability along the supply chain is expected to improve compliance and so improve welfare and food safety outcomes.

Manufacturing Inputs – Regulatory SystemFood standards are enforced in the Dairy processing and manufacture sector predominately by State Dairy Food Authorities, in conjunction with State Health Departments and local government. DOA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DOA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all dairy businesses must be licensed. Individual Food Safety Programs for Dairy processors are approved by SDFAs/SRAs before licences are granted and compliance is monitored through regular audits.

Auditors approved by regulatory agencies including DoA conduct regular audits of food safety programs through the dairy food supply chain. The audit frequency may be based upon past performance. A national verification program has been implemented to provide market assurance and to monitor compliance with FSC Standard 4.2.4. All companies have programs for the regular auditing of their quality management systems and the QA programs of suppliers, including farmers. Many companies, including those with ISO certification, use third party auditors for this role. dairy company QA programs are frequently audited by major customers from Australia and overseas. These audits may include the farm sector as well as manufacturing, storage and distribution. Regulators from several importing countries conduct compliance audits across the Australian dairy supply chain.

Control of Pathogens - Manufacturer levelFSC Standard 4.2.4 requires milk to be heat treated to the equivalent of 72°C for 15 seconds or more if the milk solids content is greater than normal milk. Milk must be cooled after the heat treatment to minimise the growth of pathogenic micro-organisms. Cheese can be made from milk with a lower heat treatment but must be held for 90 Days or more. Regulators and industry have prepared guidelines for the validation and verification of heat treatment equipment and processes.

Manufacturing Inputs - StandardsDivision 4 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for dairy processing and manufacture. Division 4 of the Standard provides for the following provisions for dairy processing:

Clause 12 ApplicationClause 13 Controlling food safety hazardsClause 14 Product tracingClause 15 Processing of milk and Dairy productsClause 16 Processing of Dairy products to make cheese and cheese products

The National Food Safety Standards, Standards 3.2.2 and 3.2.3, also apply to the processing of dairy products. A dairy processing business must control its potential food safety hazards by implementing a documented food safety program. As part of the documented food safety program in clause 13 of the national Dairy Standard 4.2.4, 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.

Clause 15 of the national Dairy Standard 4.2.4 requires that 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.

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.

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) Any other process that provides an equivalent or greater lethal effect on any pathogenic micro-organisms.Dairy products processed under paragraph 15(3) (a) must be cooled immediately in a way that ensures that the growth of microbiological hazards in the product is prevented or reduced. Subclause 15(3) does not apply to the processing of Dairy products that have been made using milk already processed in accordance with subclause 15(1).

Manufacturing Inputs – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.

Clause 14 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for Dairy product tracing by Dairy processing businesses. As part of the documented food safety program under Clause 13 of the Standard, 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.

A range of industry and regulatory agencies monitor the safety and quality of milk and Dairy products through the supply chain. These include Dairy companies, regulatory groups such as the Australian Milk Residue Analysis Survey (AMRA), federal and state regulatory agencies, SDFAs/SRAs, SDPIs and EPAs. The Australian Milk Residue Analysis (AMRA) Survey is an important measure in monitoring the safety of milk. State Departments of Health monitor the safety of food at retail level and during the distribution of product following manufacture.

Verification of food safety programs is critical to the integrity of the Australian co-regulatory system. It is undertaken to ensure that control measures are working. Increasingly, verification is achieved through regular auditing by companies, regulatory authorities or other third parties such as suppliers and customers. Companies conduct internal audits at a frequency determined in the documented business plan. Company staff usually performs these through monitoring and record keeping in an internal verification process.

Regulatory authorities conduct audits to verify that establishments are operating food safety programs satisfactorily. This ensures that:- Monitoring records are up to Date and correct- Corrective actions are taken in a timely manner and resolved- Calibration criteria are met- Testing results are available and within specification- Changes to systems, procedures, and processes are actioned appropriately.

Auditing is conducted by qualified, competent and accredited auditors directly employed by government or increasingly by auditors approved by the regulatory authority who operate under contract. Where this latter system is operating, regulatory authorities randomly check the contract audit system. The audit system is again supported by a regulatory system operating in all Australian


States and Territories. It is supported by legislative powers designed to protect public health. The scope of the audits is extensive with a focus on the food safety system, including audit standards and auditor competencies and skills rather than traditional inspection.

Manufacturing Inputs – Market ForcesAustralian dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.


The Australian dairy industry has a history of developing and responding to market forces through the development of an extensive range of industry programs and working co-operatively with Government, suppliers and other associated industries. This has resulted in today’s dairy industry which includes farmer’s co-operatives, multi-national organisations, vertically integrated conglomerates and independent operators. Sectors of the industry have taken differing approaches to ensure the outcome of producing safe and quality dairy products, including quality management systems, food safety programs, vendor management systems, and supplier agreements. However, these approaches all have one thing in common which is that the benchmark of compliance with the National Dairy Standard 4.2.4 and legislative food safety requirements is built into all of these systems.

Standards and Codes developed by international agencies such as Codex Alimentarius Commission and World Trade Organisation provide guidance to the Australian dairy food regulatory framework. Under the FSC, all manufacturers, wholesalers, distributors and importers of food are required to have in place a written recall plan. The recall plan should comply with the requirements of the FSANZ Product Recall Protocol. Under Australia’s export legislation and importing country requirements, DOA is the competent authority for export inspection and certification. Export regulations cover many requirements including the importing country’s food safety requirements, product standards, biosecurity, quarantine standards and traceability.

Ongoing discussions occur between DoA, federal and state regulators as well as industry to encourage harmonisation of export and domestic requirements. Industry and regulators have established a valuable co-regulatory approach. The requirement of international and domestic customers is consistent - safe and high-quality product delivered with reliability. This requires an integrated approach by the Australian dairy industry, with the support of regulators, to food safety and quality across the supply chain from farm to customer.

General factors affecting dairy markets include: Maximising public confidence and increasing public awareness about the safety of dairy products

they consume. Australia enjoys one of the safest food supplies in the world and will continue to maintain its reputation through improved risk analysis and management and the transparency of its systems.

Adopting international and national health risk management standards. The adoption of international Codex alimentarius standards and the recent development of a national primary production and processing standard for milk and Dairy products are ensuring Australia’s products have to meet the same standards as those produced anywhere in the world.

Maintaining and developing access to markets. The aim here is to satisfy customer expectations and market assurance needs in a cost effective way for the Dairy industry.


Adopting and implementing HACCP-based food safety programs. Food safety has become the non-negotiable component of industry quality assurance programs that have been or are being introduced through the whole dairy production chain and for all dairy products produced from cows as well as sheep, goat and buffalo milk.

Industry ownership. The dairy industry is a vertically integrated industry and a “whole of chain” approach has developed as the means to deliver safe milk and dairy products. In this way, both the farm and manufacturing sectors have become dependent on each other to produce safe food.

Manufacturing Inputs – Industry & Commercial ProgramsA range of programs from government/industry agencies supports the dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the dairy industry to support the farm sector. Some areas covered by these programs include:



Monitoring and Surveillance ProgramsThe Australian Milk Residue Analysis (AMRA) Survey plays an important role in the Australian dairy industry by gathering and compiling information on the chemical residue status of Australian milk. This helps to verify that the quality assurance (QA) measures in place are managing potential food safety risks. The purpose of the AMRA Survey is to provide a credible, independent, national monitoring system for potential agricultural and veterinary chemical residues, and environmental contaminants in Australian bovine milk. The program also provides an assurance that the dairy product export requirements of DoA are being met. Dairy Food Safety Victoria (DFSV), in co-operation with Dairy Australia and the Commonwealth Department of Agriculture (DoA), currently coordinates the Survey on behalf of the Australian dairy industry. The Survey is risk-based in its design and reflective of agricultural practices in the Australian dairy industry. Sampling is predominantly random selection. However, historical patterns of agricultural chemical and veterinary drug usage, as well as other relevant factors, are taken into consideration. In addition to random sampling, targeted sampling is conducted when new residue risks are identified, or to collect Data on potential emerging residue risks. The European Union (EU) residue monitoring directives are used to provide a framework for the Survey. Samples for the Survey are taken from bulk milk farm pick-up tankers. State Dairy authorities are responsible for investigating any samples with a positive antimicrobial or aflatoxin test result, or pesticide and anthelmintic residues detected at 50% or greater than the Maximum Residue Limits (MRLs). Similarly, residues of environmental contaminants are investigated when detected at 50% or greater than the maximum allowable level. All results are reported against the limits or levels established by FSANZ and published in the Food Standards Code.

Product MonitoringAll manufacturers conduct extensive analytical programs to provide evidence to customers that their buying specifications have been achieved. SDFAs / SRAs monitor pathogen management programs


conducted by dairy processors. State Health departments may also include Dairy products in their food quality monitoring programs.

The factors along the Australian dairy supply chain that have the most significant impact on the safety of processed Dairy products are:

the quality of raw materials; correct formulation; effective processing (pasteurisation in particular); the prevention of recontamination of a product; and maintenance of temperature control during distribution, retail sale and Storage of the product in the home.

Food Safety Hazards – Regulatory SystemFood standards are enforced in the dairy processing and manufacture sector predominately by State Dairy Food Authorities, in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs for dairy processors are approved by SDFAs/SRAs before licences are granted and compliance is monitored through regular audits. An annual verification program is conducted.

Auditors approved by regulatory agencies including DoA conduct regular audits of food safety programs through the dairy food supply chain. The audit frequency may be based upon past performance. DoA and SDFAs/SRAs have implemented a national verification program to provide market assurance and to monitor compliance with FSC Standard 4.2.4. All companies have programs for the regular auditing of their quality management systems and the QA programs of suppliers, including farmers. Many companies, including those with ISO certification, use third party auditors for this role. dairy company QA programs are frequently audited by major customers from Australia and overseas. These audits may include the farm sector as well as manufacturing, storage and distribution. Regulators from several importing countries conduct compliance audits across the Australian dairy supply chain.


Food Safety Hazards - StandardsDivision 4 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for dairy processing and manufacture. Division 4 of the Standard provides for the following provisions for dairy processing:


The National Food Safety Standards, Standards 3.2.2 and 3.2.3, also apply to the processing of dairy products. A dairy processing business must control its potential food safety hazards by implementing a documented food safety program. 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.

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;



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) Any other process that provides an equivalent or greater lethal effect on any pathogenic micro-organisms.

Dairy products processed under paragraph 15(3) (a) must be cooled immediately in a way that ensures that the growth of microbiological hazards in the product is prevented or reduced. Subclause 15(3) does not apply to the processing of dairy products that have been made using milk already processed in accordance with subclause 15(1).

Food Safety Hazards – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.

Clause 14 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for dairy product tracing by dairy processing businesses. As part of the documented food safety program under Clause 13 of the Standard, 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.

Food standards are enforced in the dairy processing and manufacture sector predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all dairy businesses must be licensed. Individual Food Safety Programs for dairy processors are approved by SDFAs/SRAs before licences are granted and compliance is monitored through regular audits. An annual verification program is conducted.

A range of industry and regulatory agencies monitor the safety and quality of milk and dairy products through the supply chain. These include Dairy companies, the Australian Milk Residue Analysis Survey (AMRA), federal and state regulatory agencies, SDFAs/SRAs, SDPIs and SEPAs. The Australian Milk Residue Analysis (AMRA) Survey is an important measure in monitoring the safety of milk. State Departments of Health monitor the safety of food at retail level and during the distribution of product following manufacture.


Regulatory authorities conduct audits to verify that establishments are operating food safety programs satisfactorily. This ensures that:- Monitoring records are up to date and correct- Corrective actions are taken in a timely manner and resolved- Calibration criteria are met- Testing results are available and within specification- Changes to systems, procedures, and processes are actioned appropriately.



Food Safety Hazards – Market ForcesAustralian dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.


Food Safety Hazards – Industry & Commercial ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the dairy industry to support the farm sector. Some areas covered by these programs include:


The dairy industry directly supports the various State Governments’ dairy extension activities, which focus mainly on business productivity and environmental aspects of dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver vocational education and training for all sectors of the dairy industry. In conjunction with Dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There are many supporting programs underpinning dairy food safety.

Monitoring and Surveillance ProgramsThe Australian Milk Residue Analysis (AMRA) Survey plays an important role in the Australian Dairy industry by gathering and compiling information on the chemical residue status of Australian milk. This helps to verify that the quality assurance (QA) measures in place are managing potential food safety risks. The purpose of the AMRA Survey is to provide a credible, independent, national monitoring system for potential agricultural and veterinary chemical residues, and environmental contaminants in Australian bovine milk. The program also provides an assurance that the dairy product export requirements of DoA are being met. Dairy Food Safety Victoria (DFSV), in co-operation with Dairy


Australia and the Commonwealth Department of Agriculture (DOA), currently coordinates the Survey on behalf of the Australian dairy industry. The Survey is risk-based in its design and reflective of agricultural practices in the Australian dairy industry. Sampling is predominantly random selection. However, historical patterns of agricultural chemical and veterinary drug usage, as well as other relevant factors, are taken into consideration. In addition to random sampling, targeted sampling is conducted when new residue risks are identified, or to collect Data on potential emerging residue risks. The European Union (EU) residue monitoring directives are used to provide a framework for the Survey. Samples for the Survey are taken from bulk milk farm pick-up tankers. SDFAs / SRAs are responsible for investigating any samples with a positive antimicrobial or aflatoxin test result, or pesticide and anthelmintic residues detected at 50% or greater than the Maximum Residue Limits (MRLs). Similarly, residues of environmental contaminants are investigated when detected at 50% or greater than the maximum allowable level. All results are reported against the limits or levels established by FSANZ and published in the Food Standards Code.

Product MonitoringAll manufacturers conduct extensive analytical programs to provide evidence to customers that their buying specifications have been achieved. SDFAs / SRAs monitor pathogen management programs conducted by dairy processors. State Health departments may also include Dairy products in their food quality monitoring programs.

The factors along the Australian dairy supply chain that have the most significant impact on the safety of processed Dairy products are:


Processing of Milk & Dairy Products - Regulatory SystemFood standards are enforced in the dairy processing and manufacture sector predominately by State Dairy Food Authorities, in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported dairy products. DoA may inspect or check test imported foods for compliance with Australian Standards. From farm to product storage, all dairy businesses must be licensed / accredited. Individual Food Safety Programs for dairy processors are approved by SDFAs/SRAs before licences are granted and compliance is monitored through regular audits. An annual verification program is conducted.

Auditors approved by regulatory agencies including DOA conduct regular audits of food safety programs through the dairy food supply chain. The audit frequency may be based upon past performance. DoA and SDFAs/SRAs have implemented a national verification program to provide market assurance and to monitor compliance with FSC Standard 4.2.4. All companies have programs for the regular auditing of their quality management systems and the QA programs of suppliers, including farmers. Many companies, including those with ISO certification, use third party auditors for this role. dairy company QA programs are frequently audited by major customers from Australia and overseas. These audits may include the farm sector as well as manufacturing, storage and distribution. Regulators from several importing countries conduct compliance audits across the Australian dairy supply chain.


Processing of Milk & Dairy Products - StandardsDivision 4 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for dairy processing and manufacture. Division 4 of the Standard provides for the following provisions for dairy processing:



The National Food Safety Standards, Standards 3.2.2 and 3.2.3, also apply to the processing of dairy products. A dairy processing business must control its potential food safety hazards by implementing a documented food safety program. 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.

Processing of milk and Dairy productsMilk 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;


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. 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) Any other process that provides an equivalent or greater lethal effect on any pathogenic micro-organisms.


Processing of Milk & Dairy Products – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of dairy products.

Clause 14 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for dairy product tracing by Dairy processing businesses. As part of the documented food safety program under Clause 13 of the Standard, 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.

Food standards are enforced in the dairy processing and manufacture sector predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported dairy products. DoA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all dairy businesses must be licensed / accredited. Individual Food Safety Programs for dairy processors are approved by SDFAs/SRAs before licences are granted and compliance is monitored through regular audits. An annual verification program is conducted.

A range of industry and regulatory agencies monitor the safety and quality of milk and Dairy products through the supply chain. These include dairy companies, the Australian Milk Residue Analysis Survey (AMRA), federal and state regulatory agencies, SDFAs/SRAs, SDPIs and SEPAs. The Australian Milk Residue Analysis (AMRA) Survey is an important measure in monitoring the safety of


milk. State Departments of Health monitor the safety of food at retail level and during the distribution of product following manufacture.




Processing of Milk & Dairy Products – Market ForcesAustralian dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.


Processing of Milk & Dairy Products – Industry & Commercial ProgramsA range of programs from government/industry agencies supports the dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the dairy industry to support the farm sector. Some areas covered by these programs include:

• Mastitis prevention and treatment - Countdown Downunder• Animal fertility - Incalf• Use of grains as supplementary feed - Grains2Milk• increasing efficiency of milk harvesting - Cowtime• handling of animals to minimise stress and injury• Australian Breeding Values (ABV) genetic selection of bulls for ease of calving, fertility, mastitis resistance and survivability,• Design of milking sheds, laneways and stockyards


• Environmental issues – DairySAT, DairyGains


Monitoring and Surveillance ProgramsThe Australian Milk Residue Analysis (AMRA) Survey plays an important role in the Australian Dairy industry by gathering and compiling information on the chemical residue status of Australian milk. This helps to verify that the quality assurance (QA) measures in place are managing potential food safety risks. The purpose of the AMRA Survey is to provide a credible, independent, national monitoring system for potential agricultural and veterinary chemical residues, and environmental contaminants in Australian bovine milk. The program also provides an assurance that the dairy product export requirements of DoA are being met. Dairy Food Safety Victoria (DFSV), in co-operation with Dairy Australia and the Commonwealth Department of Agriculture (DoA), currently coordinates the Survey on behalf of the Australian dairy industry. The Survey is risk-based in its design and reflective of agricultural practices in the Australian dairy industry. Sampling is predominantly random selection. However, historical patterns of agricultural chemical and veterinary drug usage, as well as other relevant factors, are taken into consideration. In addition to random sampling, targeted sampling is conducted when new residue risks are identified, or to collect data on potential emerging residue risks. The European Union (EU) residue monitoring directives are used to provide a framework for the Survey. Samples for the Survey are taken from bulk milk farm pick-up tankers. State Dairy authorities are responsible for investigating any samples with a positive antimicrobial or aflatoxin test result, or pesticide and anthelmintic residues detected at 50% or greater than the Maximum Residue Limits (MRLs). Similarly, residues of environmental contaminants are investigated when detected at 50% or greater than the maximum allowable level. All results are reported against the limits or levels established by FSANZ and published in the Food Standards Code.

Product MonitoringAll manufacturers conduct extensive analytical programs to provide evidence to customers that their buying specifications have been achieved. SDFAs / SRAs monitor pathogen management programs conducted by dairy processors. State Health departments may also include dairy products in their food quality monitoring programs.

The factors along the Australian dairy supply chain that have the most significant impact on the safety of processed dairy products are:


Skills & Knowledge / Skilled Staff – Regulatory SystemFood standards are enforced in the dairy processing and manufacture sector predominately by SDFAs / SRAs in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported dairy products. DoA may inspect or check test imported foods for compliance with Australian Standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs for dairy processors are approved by SDFAs/SRAs before licences are granted and compliance is monitored through regular audits. An annual verification program is conducted.

Auditors approved by regulatory agencies including DoA conduct regular audits of food safety programs through the Dairy food supply chain. The audit frequency may be based upon past performance. DoA and SDFAs/SRAs have implemented a national verification program to provide market assurance and to monitor compliance with FSC Standard 4.2.4. All companies have programs


for the regular auditing of their quality management systems and the QA programs of suppliers, including farmers. Many companies, including those with ISO certification, use third party auditors for this role. Dairy company QA programs are frequently audited by major customers from Australia and overseas. These audits may include the farm sector as well as manufacturing, storage and distribution. Regulators from several importing countries conduct compliance audits across the Australian Dairy supply chain.


Skills & Knowledge / Skilled Staff - StandardsDivision 4 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for dairy processing and manufacture. Training and competency standards are set nationally through the Australian Qualifications Framework (AQF). This is a comprehensive system covering accredited vocational and higher education.

Division 4 of the Standard provides for the following provisions for dairy processing:Clause 12 ApplicationClause 13 Controlling food safety hazardsClause 14 Product tracingClause 15 Processing of milk and Dairy productsClause 16 Processing of Dairy products to make cheese and cheese products

The National Food Safety Standards, Standards 3.2.2 and 3.2.3, also apply to the processing of dairy products. A dairy processing business must control its potential food safety hazards by implementing a documented food safety program. 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.

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;



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) Any other process that provides an equivalent or greater lethal effect on any pathogenic micro-organisms.


Skills & Knowledge / Skilled Staff – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors


http://aqf.edu.au/

utilise a recall approach. The Australian dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of dairy products.

Clause 14 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for dairy product tracing by dairy processing businesses. As part of the documented food safety program under Clause 13 of the Standard, 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.

Food standards are enforced in the dairy processing and manufacture sector predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported dairy products. DoA may inspect or check test imported foods for compliance with Australian Standards. From farm to product storage, all dairy businesses must be licensed. Individual Food Safety Programs for dairy processors are approved by SDFAs/SRAs before licences are granted and compliance is monitored through regular audits. An annual verification program is conducted.

A range of industry and regulatory agencies monitor the safety and quality of milk and dairy products through the supply chain. These include dairy companies, the Australian Milk Residue Analysis Survey (AMRA), federal and state regulatory agencies, SDFAs/SRAs, SDPIs and SEPAs. The Australian Milk Residue Analysis (AMRA) Survey is an important measure in monitoring the safety of milk. State Departments of Health monitor the safety of food at retail level and during the distribution of product following manufacture.




Skills & Knowledge / Skilled Staff – Market ForcesAustralian dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported dairy products. State Health Departments implement the standards at state level. DoA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe dairy products for both Australian and international customers.

The relationship between Australian dairy companies and their domestic and international markets has been developed over years through close communication with customers and consistent delivery of safe quality dairy products. Retail or ingredient customers within Australia and overseas apply


rigorous buying specifications. Typical buying specifications include product specification, transport conditions and the buyers’ expectations of the quality assurance approach. Many customers audit their suppliers on a regular basis. Competent authorities within Federal and State regulatory agencies underpin the national approach to food safety and quality.

Skills & Knowledge / Skilled Staff – Industry & Commercial ProgramsA range of programs from government/industry agencies supports the dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the dairy industry to support the farm sector. Some areas covered by these programs include:


The dairy industry directly supports the various State Governments’ Dairy extension activities, which focus mainly on business productivity and environmental aspects of Dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver vocational education and training for all sectors of the Dairy industry. In conjunction with Dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There are many supporting programs underpinning dairy food safety. The programs listed above provide examples of programs but this is not an exhaustive list.

Monitoring and Surveillance ProgramsThe Australian Milk Residue Analysis (AMRA) Survey plays an important role in the Australian dairy industry by gathering and compiling information on the chemical residue status of Australian milk. This helps to verify that the quality assurance (QA) measures in place are managing potential food safety risks. The purpose of the AMRA Survey is to provide a credible, independent, national monitoring system for potential agricultural and veterinary chemical residues, and environmental contaminants in Australian bovine milk. The program also provides an assurance that the dairy product export requirements of DoA are being met. Dairy Food Safety Victoria (DFSV), in co-operation with Dairy Australia and the Commonwealth Department of Agriculture (DOA), currently coordinates the Survey on behalf of the Australian dairy industry. The Survey is risk-based in its design and reflective of agricultural practices in the Australian dairy industry. Sampling is predominantly random selection. However, historical patterns of agricultural chemical and veterinary drug usage, as well as other relevant factors, are taken into consideration. In addition to random sampling, targeted sampling is conducted when new residue risks are identified, or to collect Data on potential emerging residue risks. The European Union (EU) residue monitoring directives are used to provide a framework for the Survey. Samples for the Survey are taken from bulk milk farm pick-up tankers. State Dairy authorities are responsible for investigating any samples with a positive antimicrobial or aflatoxin test result, or pesticide and anthelmintic residues detected at 50% or greater than the Maximum Residue Limits (MRLs). Similarly, residues of environmental contaminants are investigated when detected at 50% or greater than the maximum allowable level. All results are reported against the limits or levels established by FSANZ and published in the Food Standards Code.

Product MonitoringAll manufacturers conduct extensive analytical programs to provide evidence to customers that their buying specifications have been achieved. SDFAs / SRAs monitor pathogen management programs conducted by dairy processors. State Health departments may also include dairy products in their food quality monitoring programs.


The factors along the Australian dairy supply chain that have the most significant impact on the safety of processed dairy products are:


Product Tracing / Traceability – Regulatory SystemFood standards are enforced in the dairy processing and manufacture sector predominately by State Dairy Food Authorities, in conjunction with State Health Departments and local government. DoA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported dairy products. DoA may inspect or check test imported foods for compliance with Australian Standards. From farm to product storage, all dairy businesses must be licensed. Individual Food Safety Programs for dairy processors are approved by SDFAs/SRAs before licences are granted and compliance is monitored through regular audits. An annual verification program is conducted.

Auditors approved by regulatory agencies including DoA conduct regular audits of food safety programs through the dairy food supply chain. The audit frequency may be based upon past performance. DoA and SDFAs/SRAs have implemented a national verification program to provide market assurance and to monitor compliance with FSC Standard 4.2.4. All companies have programs for the regular auditing of their quality management systems and the QA programs of suppliers, including farmers. Many companies, including those with ISO certification, use third party auditors for this role. Dairy company QA programs are frequently audited by major customers from Australia and overseas. These audits may include the farm sector as well as manufacturing, storage and distribution. Regulators from several importing countries conduct compliance audits across the Australian dairy supply chain.


Product Tracing / Traceability - StandardsDivision 4 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for dairy processing and manufacture. Division 4 of the Standard provides for the following provisions for dairy processing:


The National Food Safety Standards, Standards 3.2.2 and 3.2.3, also apply to the processing of dairy products. A dairy processing business must control its potential food safety hazards by implementing a documented food safety program.

Product tracingAs 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.

Product Tracing / Traceability – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.


Clause 14 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for Dairy product tracing by Dairy processing businesses. As part of the documented food safety program under Clause 13 of the Standard, 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.

Food standards are enforced in the dairy processing and manufacture sector predominately by State Dairy Food Authorities in conjunction with State Health Departments and local government. DOA has arrangements in place with SDFAs/SRAs for the enforcement of standards for exported Dairy products. DOA may inspect or check test imported foods for compliance with Australian standards. From farm to product storage, all Dairy businesses must be licensed. Individual Food Safety Programs for Dairy processors are approved by SDFAs/SRAs before licences are granted and compliance is monitored through regular audits. An annual verification program is conducted.





Product Tracing / Traceability – Market ForcesAustralian Dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported Dairy products. State Health Departments implement the standards at state level. DOA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for Dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe Dairy products for both Australian and international customers.

The relationship between Australian Dairy companies and their domestic and international markets has been developed over years through close communication with customers and consistent delivery of safe quality Dairy products. Retail or ingredient customers within Australia and overseas apply rigorous buying specifications. Typical buying specifications include product specification, transport conditions and the buyers’ expectations of the quality assurance approach. Many customers audit


their suppliers on a regular basis. Competent authorities within Federal and State regulatory agencies underpin the national approach to food safety and quality.

Product Tracing / Traceability – Industry & Commercial ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the Dairy industry to support the farm sector. Some areas covered by these programs include:



Monitoring and Surveillance ProgramsThe Australian Milk Residue Analysis (AMRA) Survey plays an important role in the Australian Dairy industry by gathering and compiling information on the chemical residue status of Australian milk. This helps to verify that the quality assurance (QA) measures in place are managing potential food safety risks. The purpose of the AMRA Survey is to provide a credible, independent, national monitoring system for potential agricultural and veterinary chemical residues, and environmental contaminants in Australian bovine milk. The program also provides an assurance that the Dairy product export requirements of DOA are being met. Dairy Food Safety Victoria (DFSV), in co-operation with Dairy Australia and the Commonwealth Department of Agriculture (DOA), currently coordinates the Survey on behalf of the Australian Dairy industry. The Survey is risk-based in its design and reflective of agricultural practices in the Australian Dairy industry. Sampling is predominantly random selection. However, historical patterns of agricultural chemical and veterinary drug usage, as well as other relevant factors, are taken into consideration. In addition to random sampling, targeted sampling is conducted when new residue risks are identified, or to collect Data on potential emerging residue risks. The European Union (EU) residue monitoring directives are used to provide a framework for the Survey. Samples for the Survey are taken from bulk milk farm pick-up tankers. State Dairy authorities are responsible for investigating any samples with a positive antimicrobial or aflatoxin test result, or pesticide and anthelmintic residues detected at 50% or greater than the Maximum Residue Limits (MRLs). Similarly, residues of environmental contaminants are investigated when detected at 50% or greater than the maximum allowable level. All results are reported against the limits or levels established by FSANZ and published in the Food Standards Code.


The factors along the Australian Dairy supply chain that have the most significant impact on the safety of processed Dairy products are:

the quality of raw materials;


correct formulation; effective processing (pasteurisation in particular); the prevention of recontamination of a product; and maintenance of temperature control during distribution, retail sale and Storage of the product in the home.


Distribution Risk Management FrameworkIntroduction - DistributionThe Australian Dairy industry works collaboratively with government regulatory agencies and service suppliers to ensure a preventative approach to risk management across the integrated supply chain or value chain. The Dairy industry has introduced systems that manage the risks associated with Dairy production, processing and distribution from pre-farmgate through to the consumer. The whole chain selection incorporates all six individual sectors, including Pre-Farm, On Farm, Transport, Manufacture / Processing, Product Distribution and Retail.

Distribution warehouses are usually licensed or accredited by State Dairy Food Authorities (SDFAs/SRAs) for product destined for the domestic market and require registration by DOA for storage of export product. For traceability purposes, records are maintained of incoming and outgoing product including damaged goods. All warehouses have a Product Recall system based upon the FSANZ Product Recall Protocol. Prior to despatch to customers, finished product is stored in warehouses operated by the Dairy company or by external contractors.

The effective implementation of a Food Safety Program (FSP) is required for all warehouses that are licensed by SDFAs/SRAs. Warehouses used for export product need to be registered by DOA. The FSP must address the prevention or control of potential hazards to food safety, as well as identification and thus traceability of product. In addition, the warehouse must have a Product Recall system based upon the FSANZ Food Industry Recall Protocol.

Prior to loading of product, warehouse staff must conduct checks of the cleanliness of the interior of transport vehicles and shipping containers. Where required, temperature of the product is checked at loading and monitored throughout the distribution chain. Transporters of bulk product between Dairy manufacturing plants intended for further processing are required to have a FSP conforming to the requirements of Standard 4.2.4.

Containers destined for export are sealed and appropriate documentation is completed prior to shipping. Companies use the DOA ExDoc electronic system for certification of Dairy exports. Auditors approved by regulatory agencies including DOA conduct audits of the warehouse FSP. Additional follow-up audits are conducted if non-compliance is noted. Australian and international customers also conduct audits on all or part of a warehouse’s quality assurance program.

Storage of Product – Regulatory SystemPrior to despatch to customers, finished Dairy product is stored in warehouses, which are licensed and inspected / audited by State Dairy Food Authorities. For traceability purposes, records are maintained of incoming and outgoing product including damaged goods. All warehouses must have a Product Recall system that complies with the national Product Recall protocol developed by FSANZ.

Warehouses are usually licensed by State Dairy Food Authorities (SDFAs/SRAs) for product destined for the domestic market and require registration by DOA for storage of export product. For traceability purposes, records are maintained of incoming and outgoing product including damaged goods. All warehouses have a Product Recall system based upon the FSANZ Product Recall Protocol. Prior to despatch to customers, finished product is stored in warehouses operated by the Dairy company or by external contractors.

The effective implementation of a Food Safety Program (FSP) is required for all warehouses that are licensed by SDFAs/SRAs. Warehouses used for export product need to be registered by DOA. The FSP must address the prevention or control of potential hazards to food safety, as well as identification and thus traceability of product. In addition to the FSP, the warehouse must have a Product Recall system based upon the FSANZ Food Industry Recall Protocol.

Storage of Product - StandardsDivision 4 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for Dairy product distribution. The requirements for storage and transportation within the National Food Safety Standards - Standards 3.2.2 and 3.2.3 - apply to the distribution of packaged Dairy products. Specifically Clause 6 (Food Storage) and Clause 10 (Food Transport) of Division 3 of Standard 3.2.2 are directly relevant to the distribution of Dairy products.



For further information and advice regarding the regulatory requirements and Standards applicable to distribution of food products in Australia refer to “Safe Food Australia” - A guide to the Food Safety Standards. This guide was prepared by Food Standards Australia New Zealand to assist with the interpretation of three of the food safety standards in Chapter 3 of the Australia New Zealand Food Standards Code. These standards apply only in Australia. They are:

3.1.1 Interpretation and Application3.2.2 Food Safety Practices and General Requirements3.2.3 Food Premises and Equipment

During storage, the safety and suitability of food needs to be maintained by ensuring that it is stored in an appropriate environment and is protected from contamination. Potentially hazardous food must be stored at a temperature that minimises the opportunity for pathogenic bacteria to grow.

When food needs to be stored under particular environmental conditions (for example, temperature, humidity, lighting, atmosphere) to prevent it becoming unsafe or unsuitable for its expected shelf life, the food should be stored under these conditions. Food businesses should be guided by specifications provided by food manufacturers as to how food should be stored to retain its safety or suitability.

Suitability issuesFood needs to be stored under environmental conditions that will not adversely affect its suitability. This means conditions that will minimise food deterioration. Most food will deteriorate rapidly if stored incorrectly. Packaging usually gives some protection from unfavourable environmental conditions. However, packaging alone may not prevent the deterioration of food. Heat will encourage microbial growth but may also Damage the food; for example, chocolate is susceptible to heat. Humid conditions may encourage mould growth and could also Damage food packaging, allowing food to become contaminated.

Safety issuesFood needs to be stored under environmental conditions that will not adversely affect its safety. Incorrect environmental conditions may allow pathogenic micro-organisms to grow in food, or toxins to form. Note that there is a specific requirement for potentially hazardous food to be stored under temperature control.

Storage of Product – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.

Clause 12 of Division 3 of the national Food Safety Standard 3.2.2 specifies that a food business engaged in the wholesale supply, manufacture or importation of food must (a) have in place a system to ensure the recall of unsafe food; (b) set out this system in a written document and make this document available to an authorised officer upon request; and (c) comply with this system when recalling unsafe food. SDFAs/SRAs require that Dairy distribution warehouses should have in place a Product Recall system, based upon the FSANZ Product Recall Protocol. The effective implementation of a Food Safety Program (FSP) is required for all warehouses that are licensed by SDFAs/SRAs. For traceability purposes, records are maintained of incoming and outgoing product including damaged goods.

For traceability purposes, records are maintained of incoming and outgoing product including damaged goods. All warehouses have a Product Recall system based upon the FSANZ Product Recall Protocol. Prior to despatch to customers, finished product is stored in warehouses operated by the Dairy company or by external contractors.

A range of industry and regulatory agencies monitor the safety and quality of milk and Dairy products through the supply chain. These include Dairy companies, regulatory groups such as the Australian Milk Residue Analysis Survey (AMRA), federal and state regulatory agencies, SDFAs/SRAs, SDPIs and EPAs. The Australian Milk Residue Analysis (AMRA) Survey is an important measure in


monitoring the safety of milk. State Departments of Health monitor the safety of food at retail level and during the distribution of product following manufacture.

Storage of Product – Market ForcesAustralian Dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported Dairy products. State Health Departments implement the standards at state level. DOA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for Dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe Dairy products for both Australian and international customers.


Storage of Product – Industry & Commercial ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the Dairy industry to support the farm sector. Some areas covered by these programs include:



Premises & Equipment – Regulatory SystemPrior to despatch to customers, finished Dairy product is stored in warehouses, which are licensed and inspected / audited by State Dairy Food Authorities. For traceability purposes, records are maintained of incoming and outgoing product including damaged goods. All warehouses must have a Product Recall system that complies with the national Product Recall protocol developed by FSANZ.




Premises & Equipment - StandardsDivision 4 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for Dairy product distribution. The requirements for storage and transportation within the National Food Safety Standards - Standards 3.2.2 and 3.2.3 - apply to the distribution of packaged Dairy products. Specifically Clause 6 (Food Storage) and Clause 10 (Food Transport) of Division 3 of Standard 3.2.2 are directly relevant to the distribution of Dairy products.



During storage, the safety and suitability of food needs to be maintained by ensuring that it is stored in an appropriate environment and is protected from contamination. Potentially hazardous food must be stored at a temperature that minimises the opportunity for pathogenic bacteria to grow.

When food needs to be stored under particular environmental conditions (for example, temperature, humidity, lighting, atmosphere) to prevent it becoming unsafe or unsuitable for its expected shelf life, the food should be stored under these conditions. Food businesses should be guided by specifications provided by food manufacturers as to how food should be stored to retain its safety or suitability.

Suitability issuesFood needs to be stored under environmental conditions that will not adversely affect its suitability. This means conditions that will minimise food deterioration. Most food will deteriorate rapidly if stored incorrectly. Packaging usually gives some protection from unfavourable environmental conditions. However, packaging alone may not prevent the deterioration of food. Heat will encourage microbial growth but may also Damage the food; for example, chocolate is susceptible to heat. Humid conditions may encourage mould growth and could also Damage food packaging, allowing food to become contaminated.

Safety issuesFood needs to be stored under environmental conditions that will not adversely affect its safety. Incorrect environmental conditions may allow pathogenic micro-organisms to grow in food, or toxins to form. Note that there is a specific requirement for potentially hazardous food to be stored under temperature control.

Premises & Equipment – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.

Clause 12 of Division 3 of the national Food Safety Standard 3.2.2 specifies that a food business engaged in the wholesale supply, manufacture or importation of food must (a) have in place a system to ensure the recall of unsafe food; (b) set out this system in a written document and make this document available to an authorised officer upon request; and (c) comply with this system when recalling unsafe food. SDFAs/SRAs require that Dairy distribution warehouses should have in place a Product Recall system, based upon the FSANZ Product Recall Protocol. The effective implementation


of a Food Safety Program (FSP) is required for all warehouses that are licensed by SDFAs/SRAs. For traceability purposes, records are maintained of incoming and outgoing product including damaged goods.



Premises & Equipment – Market ForcesAustralian Dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported Dairy products. State Health Departments implement the standards at state level. DOA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for Dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe Dairy products for both Australian and international customers.


Premises & Equipment – Industry & Commercial ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the Dairy industry to support the farm sector. Some areas covered by these programs include:




Product Tracing / Product Recall – Regulatory SystemPrior to despatch to customers, finished Dairy product is stored in warehouses, which are licensed and inspected / audited by State Dairy Food Authorities. For traceability purposes, records are maintained of incoming and outgoing product including damaged goods. All warehouses must have a Product Recall system that complies with the national Product Recall protocol developed by FSANZ.



Product Tracing / Product Recall - StandardsDivision 4 of the National Dairy Primary Production and Processing Standard 4.2.4 specifies requirements for Dairy product distribution. The requirements for storage and transportation within the National Food Safety Standards - Standards 3.2.2 and 3.2.3 - apply to the distribution of packaged Dairy products. Specifically Clause 6 (Food Storage) and Clause 10 (Food Transport) of Division 3 of Standard 3.2.2 are directly relevant to the distribution of Dairy products.



Product Tracing / Product Recall – Traceability & VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.

Clause 12 of Division 3 of the national Food Safety Standard 3.2.2 specifies that a food business engaged in the wholesale supply, manufacture or importation of food must (a) have in place a system to ensure the recall of unsafe food; (b) set out this system in a written document and make this document available to an authorised officer upon request; and (c) comply with this system when recalling unsafe food. SDFAs/SRAs require that Dairy distribution warehouses should have in place a Product Recall system, based upon the FSANZ Product Recall Protocol. The effective implementation of a Food Safety Program (FSP) is required for all warehouses that are licensed by SDFAs/SRAs. For traceability purposes, records are maintained of incoming and outgoing product including damaged goods.


A range of industry and regulatory agencies monitor the safety and quality of milk and Dairy products through the supply chain. These include Dairy companies, regulatory groups such as the Australian Milk Residue Analysis Survey (AMRA), federal and state regulatory agencies, SDFAs/SRAs, SDPIs


and EPAs. The Australian Milk Residue Analysis (AMRA) Survey is an important measure in monitoring the safety of milk. State Departments of Health monitor the safety of food at retail level and during the distribution of product following manufacture.

Product Tracing / Product Recall – Market ForcesAustralian Dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported Dairy products. State Health Departments implement the standards at state level. DOA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for Dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe Dairy products for both Australian and international customers.


Product Tracing / Product Recall – Industry & Commercial ProgramsAll manufacturers conduct extensive analytical programs to provide evidence to customers that their buying specifications have been achieved. SDFAs / SRAs monitor pathogen management programs conducted by dairy processors. State Health departments may also include Dairy products in their food quality monitoring programs.



A range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional extension programs have been developed by the Dairy industry to support the farm sector. Some areas covered by these programs include:


The Dairy industry directly supports the various State Governments’ Dairy extension activities, which focus mainly on business productivity and environmental aspects of Dairy farming. Dairy Australia has established the National Centre for Dairy Education Australia (NCDEA) to develop and deliver vocational education and training for all sectors of the Dairy industry. In conjunction with Dairy Food Safety Victoria, food safety programs have also been developed for the manufacturing sector. There


are many supporting programs underpinning Dairy food safety. The programs listed above provide examples of programs but this is not an exhaustive list.


Retail / Markets Risk Management FrameworkIntroduction - RetailAustralian Dairy farmers and Dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. For further information and advice regarding the regulatory requirements and Standards applicable to retail sale of food products in Australia refer to “Safe Food Australia” - A guide to the Food Safety Standards . This guide was prepared by Food Standards Australia New Zealand to assist with the interpretation of three of the food safety standards in Chapter 3 of the Australia New Zealand Food Standards Code.

Emerging Food Safety issuesThe Australian Dairy industry’s Issues Management Group (IMG) is a network of interested industry and government stakeholders coordinated by Dairy Australia. The objective is to provide a comprehensive and industry-wide approach to address issues that may affect the reputation and future viability of the Australian Dairy industry. The Australian Dairy industry works in a co-regulatory partnership approach to identify any emerging food safety issues that may affect Dairy product safety. This requires strong links with a wide range of Australian and international organisations such as FSANZ, APVMA, CSIRO, Codex Alimentarius Commission, World Animal Health Organisation (OIE) and the International Dairy Federation (IDF). This ensures the Australian industry is aware of potential issues in other countries and actions being taken by various agencies and scientific researchers to investigate measures to correct or manage the issue.

Proactive and reactive measures are undertaken to ensure industry risk management plans remain appropriate for the risk and do provide safe food. Proactive measures may include marketing research and/or commissioning specific research as appropriate to detect any emerging food safety issues and the adequacy of food safety plans against the emerging issues. Reactive measures may include communication strategies to respond to potential food safety issues across the industry and to convey accurate information to customers and importing countries. Regular reviews of potential risks and the measures in place to manage identified risks are conducted.

Health and Hygiene of Food Handlers and Food BusinessesThe following tables detail some of the pathogens potentially transmitted to food by contaminated food handlers (Source: “Safe Food Australia” - A guide to the Food Safety Standards).

Table 1: Pathogens often transmitted by food contaminated by infected food handlers

Name of pathogen Name of disease Hepatitis A Hepatitis ANorwalk and Norwalk-like viruses Norovirus / Norwalk disease or Norwalk-like diseaseSalmonella typhi Typhoid feverShigella species ShigellosisStaphylococcus aureus Staphylococcal diseaseStreptococcus pyogenes Streptococcal disease

Table 2: Pathogens occasionally transmitted by food contaminated by infected food handlers

Name of pathogen Name of disease Campylobacter jejuni Campylobacter enteritisEntamoeba histolytica AmoebiasisEnterohaemorrhagic Escherichia coli Diarrhoea caused by Escherichia coli (enterohaemorrhagic

strains)Enterotoxigenic Escherichia coli Diarrhoea caused by Escherichia coli (enterotoxigenic

strains)Giardia lamblia GiardiasisNon-typhoidal Salmonella SalmonellosisRotavirus Rotaviral enteritisTaenia solium TaeniasisVibrio cholerae O1 CholeraYersinia enterocolitica Yersiniosis





Food Safety StandardsChapter 3 of the Food Standards Code covers all food retail sale activities, including packaged Dairy products. ‘Retail sale’ refers to direct sale to the public and does not include sale to wholesalers, caterers or to businesses that on-sell. For further information and advice regarding the regulatory requirements and Standards applicable to retail sale of food products in Australia refer to “Safe Food Australia” - A guide to the Food Safety Standards. This guide was prepared by Food Standards Australia New Zealand to assist with the interpretation of three of the food safety standards in Chapter 3 of the Australia New Zealand Food Standards Code. These standards apply only in Australia. They are:


The Food Safety Standards are given effect in all States under the relevant State Food Act. In accord with Clause 4(1) of Food Safety Standard 3.2.2 the proprietor of a food business must ensure the food business complies with all the requirements of the Food Safety Standards. The food safety standards regulate the safety and suitability of food. ‘Safe’ and ‘suitable’ are the words used by the Codex Alimentarius Commission in its basic texts on food hygiene to describe food that is fit for human consumption. The Codex Alimentarius Commission is responsible for developing international food standards, codes of practice and guidelines on behalf of the Food and Agriculture Organization and the World Health Organization, with the aim of protecting the health of consumers and ensuring fair practices in international food trade.

Food Standards Code Standard 3.2.2 - Food Safety Practices and General Requirements - sets out specific requirements for food businesses and food handlers that, if complied with, will ensure food does not become unsafe or unsuitable. This Standard specifies process control requirements to be satisfied at each step of the food handling process. Some requirements relate to the receipt, storage, processing, display, packaging, distribution disposal and recall of food. Other requirements relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers, and the cleaning, sanitising, and maintenance of premises and equipment

Division 4 of Standard 3.2.2 specifies the health and hygiene requirements for both food handlers and food businesses. Subdivision 1 of Division 4 covers the requirements for food handlers, and Subdivision 2 covers the requirements for food businesses. The specific Clauses include:

13 General requirements 14 Health of food handlers 15 Hygiene of food handlers 16 Health of persons who handle food – duties of food businesses 17 Hygiene of food handlers – duties of food businesses 18 General duties of food businesses

Clause 13 places a general obligation on food handlers to take all reasonable measures to ensure that their actions do not compromise the safety and suitability of food. Food handlers are also specifically obliged to comply with the requirements of clauses 14 and 15. A ‘food handler’ is defined to mean a person who directly engages in the handling of food, or who handles surfaces likely to come into contact with food, for a food business. ‘Handling’ (of food) is also defined and includes making, manufacturing, producing, collecting, extracting, processing, storing, transporting, delivering, preparing, treating, preserving, packing, cooking, thawing, serving or displaying food. Hence any person who undertakes any of these activities for a food business is considered to be a food handler. Note that the food business is ultimately responsible for the safety and suitability of the food handled by that business and this overall responsibility cannot be devolved to the individual food handler.

Clause 14 ensures that: a food handler notifies the food business if the food handler suspects he or she may have

contaminated food; and food handlers suffering or suspected to be suffering from food-borne diseases or certain

conditions do not contaminate food.



Food Retail Premises - Regulatory systemWarehouses and retail food outlets are usually licensed and inspected by Local Governments or State Health Departments under the provisions of State Food Act legislative frameworks for product destined for the domestic market. For traceability purposes, records are maintained of incoming and outgoing product including Damaged goods. All warehouses should have in place a Product Recall system, based upon the FSANZ Product Recall Protocol. Prior to despatch to customers, finished product is stored in warehouses operated by the Dairy company or by external contractors.

Food Retail Premises - Standards (National and International)The National Dairy Primary Production and Processing Standard 4.2.4 specify requirements for Dairy primary production, transport, processing and storage. This Standard sets out a number of food safety requirements, including the implementation of documented food safety programs for Dairy primary production, collection, transportation and processing. However, this Standard (i.e. Standard 4.2.4) does not apply to retail sale activities. Chapter 3 of the Food Standards Code covers all food retail sale activities, including packaged Dairy products. ‘Retail sale’ refers to direct sale to the public and does not include sale to wholesalers, caterers or to businesses that on-sell.

Standard 3.2.2 sets out specific requirements for food businesses and food handlers that, if complied with, will ensure food does not become unsafe or unsuitable. This Standard specifies process control requirements to be satisfied at each step of the food handling process. Some requirements relate to the receipt, storage, processing, display, packaging, distribution disposal and recall of food. Other requirements relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers, and the cleaning, sanitising, and maintenance of premises and equipment.

Standard 3.2.3 sets out requirements for food premises and equipment that, if complied with, will facilitate compliance by food businesses with the food safety requirements of Standard 3.2.2 (Food Safety Practices and General Requirements). The objective of this Standard is to ensure that, where possible, the layout of the premises minimises opportunities for food contamination. Food businesses are required to ensure that their food premises, fixtures, fittings, equipment and transport vehicles are designed and constructed to be cleaned and, where necessary, sanitised. Businesses must ensure that the premises are provided with the necessary services of water, waste disposal, light, ventilation, cleaning and personal hygiene facilities, storage space and access to toilets.

For further information and advice regarding the regulatory requirements and Standards applicable to retail sale of food products in Australia refer to “Safe Food Australia” - A guide to the Food Safety Standards. This guide was prepared by Food Standards Australia New Zealand to assist with the interpretation of three of the food safety standards in Chapter 3 of the Australia New Zealand Food Standards Code. These standards apply only in Australia. They are:


The Food Safety Standards are given effect in all States under the relevant State Food Act. In accord with Clause 4(1) of Food Safety Standard 3.2.2 the proprietor of a food business must ensure the food business complies with all the requirements of the Food Safety Standards. The food safety standards regulate the safety and suitability of food. ‘Safe’ and ‘suitable’ are the words used by the Codex Alimentarius Commission in its basic texts on food hygiene to describe food that is fit for human consumption. The Codex Alimentarius Commission is responsible for developing international food standards, codes of practice and guidelines on behalf of the Food and Agriculture Organization and the World Health Organization, with the aim of protecting the health of consumers and ensuring fair practices in international food trade.

Food Retail Premises - Traceability and VerificationTraceability is the cornerstone of modern food safety. The Australian primary production and processing sectors utilise a traceability approach, whereas the food service/food distribution sectors utilise a recall approach. The Australian Dairy industry has chosen to adopt a one up / one back system of traceability that identifies the immediate supplier and immediate recipient of Dairy products.


Division 3 of the national Food Safety Standard 3.2.2 specifies that a food business should have in place a system to ensure the recall of unsafe food; set out this system in a written document and make this document available to an authorised officer upon request; and comply with this system when recalling unsafe food. The Product Recall system should be based upon the FSANZ Product Recall Protocol. Food standards are enforced on food businesses by State Health Departments and local government utilising an inspection based verification system to verify compliance with the national Food Safety Standards.

Food standards are enforced on food businesses by State Health Departments and local government utilising an inspection based verification system to verify compliance with the national Food Safety Standards. A range of industry and regulatory agencies monitor the safety and quality of milk and Dairy products through the supply chain. These include Dairy companies, regulatory groups such as the Australian Milk Residue Analysis Survey (AMRA), federal and state regulatory agencies, SDFAs/SRAs, SDPIs and EPAs. The Australian Milk Residue Analysis (AMRA) Survey is an important measure in monitoring the safety of milk.

Food Retail Premises - Market ForcesAustralian Dairy manufacturers work closely with domestic and international customers to ensure safe and consistent quality Dairy products are supplied year around. FSANZ is the key authority for development of national food standards and codes for practice for products destined for the domestic market and imported Dairy products. State Health Departments implement the standards at state level. DOA plays an important role in interpreting and negotiating the market access requirements of importing countries. The regulatory framework for Dairy products sold within Australia and overseas is harmonised wherever possible. Federal and state government agencies work closely with industry to provide safe Dairy products for both Australian and international customers.


The Australian Dairy industry has a rich history of developing and responding to market forces through the development of an extensive range of industry programs and working co-operatively with Government, suppliers and other associated industries. This has resulted in today’s Dairy industry which includes farmer’s co-operatives, multi-national organisations, vertically integrated conglomerates and independent operators. Sectors of the industry have taken differing approaches to ensure the outcome of producing safe and quality Dairy products, including quality management systems, food safety programs, vendor management systems, and supplier agreements. However, these approaches all have one thing in common which is that the benchmark of compliance with the National Dairy Standard 4.2.4 and legislative food safety requirements is built into all of these systems.

Standards and Codes developed by international agencies such as Codex Alimentarius Commission and World Trade Organisation provide guidance to the Australian Dairy food regulatory framework. Under the FSC, all manufacturers, wholesalers, distributors and importers of food are required to have in place a written recall plan. The recall plan should comply with the requirements of the FSANZ Product Recall Protocol. Under Australia’s export legislation and importing country requirements, DOA is the competent authority for export inspection and certification. Export regulations cover many requirements including the importing country’s food safety requirements, product standards, biosecurity, quarantine standards and traceability.

Food Retail Premises - Industry ProgramsA range of programs from government/industry agencies supports the Dairy industry food safety regulatory approach. Some of these programs include the National Livestock Identification System (NLIS) and Feedsafe and Foddercare programs operating in the fodder industries. All Dairy farmers are accredited under the beef industry food safety program (Livestock Production Assurance – LPA). This program covers the food safety elements of on farm meat production. National and regional


extension programs have been developed by the Dairy industry to support the farm sector. Some areas covered by these programs include:







BibliographyFood Standards Australia New Zealand (2006) A Risk Profile of Dairy Products in Australia (Risk Profile), http:www.foodstanDoArds.gov.au/publications/P296/DOAR

Dairy Australia (2010) The Australian approach - National Dairy Food Safety System.

Australian Bureau of Statistics and Department of Health and Family Services (1997) National Nutrition Survey 1995. Australian Government Publishing Service, Canberra.

Australian Government Department of Agriculture, F.a.F. (2009) Australian Food Statistics 2008. Commonwealth of Australia, Canberra.

Countdown Downunder (2003) Technote 25: Test, service and up-grade milking machines. Pp1-12. http://www.countdown.org.au/pdf/technotes/TN%2025%20-%20machines%20-%202003%20Feb.pdf.

Dairy Australia (2004) Australian Dairy Industry In Focus 2004. Dairy Australia, Australia.

Dairy Australia (2005) Countdown Downunder: reducing mastitis.

Dalton, C.B., Gregory, J.E., Kirk, M.D., Stafford, R.J., Givney, R., Kraa, E. and Gould, D. (2004) Foodborne Disease outbreaks in Australia, 1995 to 2000. Commun Dis Intell 28(2):211-224.

Desmarchelier, P.M. (2001) Pathogenic microbiological contaminants of milk. Australian Journal of Dairy Technology 56(2):123-125.

OzFoodNet (2005) Foodborne outbreaks associated with Dairy products — Analysis of OzFoodNet Data, 1995 – June 2004. Unpublished

Sumner, J. (2002) Food safety risk profile for primary industries in South Australia. Primary Industries and Resources South Australia. http://www.foodsafetysa.com.au/files/pages/SA_PI_Risk_profile.pdf.


Food Safety Risk Management System/media... · Web viewFood Safety Risk Management System Introduction Under the Australian Constitution (Section 51) States and Territories are responsible

Documents