Standard 4.2.4A - Primary Production and Processin

Issue1321Standard4.2.4ASTANDARD4.2.4APRIMARYPRODUCTIONANDPROCESSINGSTANDARDFORSPECIFICCHEESES(Australiaonly)PurposeandcommentaryThisStandardssetsoutprimaryproductionandprocessingrequirementsforGruyere,Sbrinz,EmmentalandRoquefortcheese.TableofProvisions1RequirementsforcertaincheeseandcheeseproductsClauses1Requirementsforcertaincheeseandcheeseproducts(1)CheeseandcheeseproductsspecifiedinColumn1oftheTabletothisclausemaybemanufacturedfrommilkandmilkproductsthathavebeenproducedandprocessedusingamethodthat–(a)ensuresthatthecheeseproducedachievesanequivalentlevelofsafetyprotectionascheesepreparedfrommilkormilkproductsthathavebeenheattreatedinaccordancewithparagraphs16(a)and(b)ofStandard4.2.4;and(b)issetoutinthelegislationordocumentationlistedinColumn2oftheTabletothisclause;and(c)complieswiththeconditions,ifany,specifiedinColumn3oftheTabletothisclause.(2)IntheTabletoclause1,areferencetoaMinisterialOrderisareferenceaMinisterialOrderrecordedintheJournalOfficieldelaRépubliqueFrançaise.FederalRegisterofLegislativeInstrumentsF2012C00459Issue1322Standard4.2.4ATabletoclause1Column1Column2Column3CheeseandcheeseproductsLegislationordocumentationConditionsRoquefortTheMinisterialOrderof30December1993onrequirementsrelatingtothepremises,equipmentandoperationofmilkcollectionorstandardizationcentresandofestablishmentsinvolvedinthetreatmentorprocessingofmilkormilk-basedproductsTheMinisterialOrderof18March1994onthehygieneofmilkproductsandcollectionTheMinisterialOrderof30March1994onthemicrobiologicalcriteriathatdrinkingmilkandmilk-basedproductsmustsatisfyinordertobeplacedonthemarketTheMinisterialOrderof28June1994ontheidentificationandsanitaryapprovalofestablishmentsplacingonthemarketanimalfoodstuffsorfoodstuffsofanimaloriginandonhealthmarkingTheMinisterialOrderof2March1995ontheapprovalofmilkcollection,standardizationortreatmentcentresandofestablishmentsinvolvedintheprocessingofmilkandmilk-basedproducts(1)Thefollowingmattersmustbemonitoredandrecordedduringcheeseproduction:(a)pHduringtheacidificationprocess;and(b)saltconcentration;and(c)moisturecontent.(2)UnpasteurisedmilkforcheeseproductionmustbetestedanddemonstratedtohavenodetectedlevelsofListeriamonocytogenesin25mLofmilkpertanker.(3)Thecheesemustbestoredatanappropriatetemperatureforaperiodofnolessthan90daysfromthedateofmanufacture.Editorialnote:Clause4ofStandard1.2.4requiresingredientstobedeclaredusingthecommonnameoftheingredient,oranamethatdescribesthetruenatureoftheingredient,orifapplicableagenericname.Thisrequirementmeansthatinrelationtocheesemadefromunpasteurisedmilk,theingredientdeclarationshouldincludeastatementthatthemilkisunpasteurised,andinthecaseofcheesemadeotherthanfromcow’smilk,shouldalsoincludethecommonnameofthespeciesfromwhichthemilkissourced.FederalRegisterofLegislativeInstrumentsF2012C00459