Notices and standards under dairy legislation

The Dairy Industry (Food Act 1981) Exemption Order exempted export dairy products from New Zealand labelling requirements.

Specifies requirements that must be met in relation to dairy products intended for export.

This notice prescribes procedures and requirements for the disposal of non-conforming dairy material or dairy product for the purpose of regulation 5 of the Regulations.

This notice specifies the export requirements that must be met by exporters of infant formula products and formulated supplementary foods for young children in order for their products to be eligible for export.

The purpose of this Notice is to set out the specifications and requirements for the regulated control scheme for raw milk that is established by the Raw Milk for Sale to Consumers Regulations 2015

Animal Products Notice: Raw Milk Products Specifications

This study was undertaken at the request of the New Zealand Food Safety Authority/Ministry of Agriculture and Forestry to update the raw milk cheese component of a previous study of human disease associated with raw milk and raw milk products, titled ‘A systematic review of the human disease evidence associated with the consumption of raw milk and raw milk cheeses’ (Jaros et al. 2008)

Amendments to the dairy official assurances framework (MPI Discussion Paper No: 2016/06)

MPI received 5 submissions on the proposed document. These submissions have been analysed in the following table. As a result of the consultation process, and where appropriate based on the analysis below, amendments have been made to the Notice. MPI would like to thank those parties who have taken the opportunity to comment on the proposal.

Advice of designated operator and/or designated persons.

NZFSA (now MPI) commissioned this report to develop guidelines for conducting challenge trials relevant to manufacturing cheese from raw milk, with the intention of helping determine the safety of raw milk cheeses.

Scientific interpretive summary of report on challenge trials assessing the microbiological safety of raw milk cheeses made in New Zealand.

Import information for manufacturers of infant formula products

InformationPamphlet

Dilution calculation worksheet

Dilution calculation worksheet

For the purposes of recording the outcome of an animal health veterinary assessment. To be held by the RCS farm dairy operator as a record for a minimum of 4 years.

The objective of this work was to identify conditions and physico-chemical parameters during the raw milk cheese making process that may influence growth and enterotoxin production by enterotoxigenic strains of Staphylococcus aureus.

Experience tells us that contamination of manufactured foods typically occurs during the
manufacture process. That is, from the processing environment, or from inadequate process
control. Therefore, effective management of pathogens can be achieved by controlling
pathogens in the process environment, and by ensuring appropriate process controls. This
document provides guidance to manufacturers for pathogen management. For some food
industries a pathogen management plan is a regulatory requirement. For others, it is not
mandatory, but all manufacturers are strongly encouraged to adopt these useful principles
for ensuring food safety

This guideline is designed to assist staff of regulated parties (dairy product manufacturers, etc), Recognised Agencies (RAs) and New Zealand Food Safety Authority (NZFSA) in the practical implementation of the NZFSA Criteria for Dairy Factory Water. It provides guidance for the development of a Water Management Plan

It is important that milk and milk products offered for sale do not contain residues at levels that exceed allowable maximum residue limits (MRL). Accordingly NZFSA specifications require that risk management programmes (RMP’s) must ensure that intervention occurs when they become aware of residues above the maximum residue limit (MRL), or suspect that the dairy material may contain residues above the MRL.

This guideline sets out a process for assessing disposition options for dairy material or dairy product manufactured from raw milk which contained, or may have contained, residues of an inhibitory substance, veterinary medicine or agricultural compound.

New Zealand Food Safety Technical Paper No: 2019/01

The Ministry for Primary Industries (MPI) is responsible for ensuring that the food New Zealand produces, imports and exports is safe and suitable for domestic and international consumers. This is a responsibility we take seriously.

Use this form to apply for MPI confirmation of acceptance of a novel technology or an alternative premise or equipment design under clause 3.10 of Operational Code: NZCP1: Design and Operation of Farm Dairies.

This guideline is designed to assist manufacturers operating under a Product Safety
Programme (PSP)/Risk Management Programme (RMP) and other interested parties (e.g.
Compliance and Investigation Group (CIG), Third Party Agencies (TPAs)) in the practical
implementation of the NZFSA Standard D110.2, “Dairy HACCP Plans”.

This guideline is provided to assist the Recognised Agencies (RAs) to perform Loadout checks on export consignments of dairy material and dairy product. Additionally it serves to reiterate the obligations of Exporters of Dairy Material and Dairy Product to the EU as
prescribed in section 2.1 of the European Union, Animal Products: Overseas Market Access Requirements.

This document provides guidance and examples for each of the clauses in the Animal Products (Dairy Risk Management Programme Specifications) Notice 2005 relevant to significant amendments

Safe food is that which does not contain pathogens, toxins or other injurious substance above a level that is likely to endanger consumer health

Risk organisms are pests and diseases that have not appeared in New Zealand previously or have been eradicated to enable New Zealand to be considered by Office International Des Epizooties OIE (World Organisation for Animal Health) as free

The purpose of a Risk Profile is to provide contextual and background information relevant to a food/hazard combination so that risk managers can make decisions and, if necessary, take further action. The place of a risk profile in the risk management process is described in “Food Administration in New Zealand: A Risk Management Framework for Food Safety” (Ministry of Health/Ministry of Agriculture and Forestry, 2000). Figure 1 outlines the risk management process.

The purpose of this risk profile is to critically review information to answer the following risk management question: What is the public health risk from C. jejuni/coli in raw milk consumed in New Zealand?

This Risk Profile considers Listeria monocytogenes in cheese. This is an update of two Risk Profiles published in 2005, one addressed L. monocytogenes in low moisture cheeses and the other L. monocytogenes in soft cheeses. The two categories of cheese are now covered in this updated Risk Profile and a revised classification of cheeses has been adopted. Extra-hard cheeses (e.g. parmesan) are excluded from this Risk Profile as these are considered to present a very low risk of causing listeriosis.

Risk profiles provide background information on combinations of foods and hazards, to help risk managers in their decision-making. Risk profiling may result in a range of activities, such as immediate risk management action, quantitative risk assessment, or a programme to gather more data. This risk profile covers Listeria monocytogenes in low-moisture cheeses.

The purpose of this risk profile is to critically review information to answer the following risk management question: What is the public health risk from L. monocytogenes in raw milk consumed in New Zealand?

The purpose of a Risk Profile is to provide contextual and background information relevant to a food/hazard combination so that risk managers can make decisions and, if necessary, take further action. Risk Profiles include elements of a qualitative risk assessment, as well as providing information relevant to risk management. Risk profiling may result in a range of activities e.g. immediate risk management action, quantitative risk assessment, or a programme to gather more data. Risk Profiles also provide information for ranking of food safety issues.

The purpose of a Risk Profile is to provide contextual and background information relevant to a food/hazard combination so that risk managers can make decisions and, if necessary, take further action. Risk Profiles include elements of a qualitative risk assessment, as well as providing information relevant to risk management. Risk profiling may result in a range of activities e.g. immediate risk management action, a decision to conduct a quantitative risk assessment, or a programme to gather more data. Risk Profiles also provide information for ranking of food safety issues.

Requirements for the assessment of dairy heat treatment equipment and systems have been
reviewed because of several key drivers: The move of the dairy sector to coverage by the Animal Products Act 1999 which has made some terminology in the Approved Criteria and associated guidance material obsolete. The requirements were not clear or easy to comply with.