Reports and strategy on food safety in dairy manufacturing
MPI's reports and strategy documents on food safety for the dairy industry, including raw milk, dioxin, follow-up formula, toddler milks, product safety limits, and more.
Report on surveillance of dairy products for chemical residues and contaminants to confirm dairy products meet New Zealand and international standards.
This Dairy National Chemical Contaminants Programme (NCCP) – Dairy Product Surveillance Report provides a summary of results for dairy product sampled over the full 2012/13 dairy season, spanning the period July 2012 to June 2013
This document reports findings from qualitative research conducted for the Ministry for Primary Industries (MPI) in July 2013. The purpose of the research was to understand consumer perceptions and uses of follow-up formula and toddler milks, and the role these products play in the diets of infants and young children aged six to 36 months in Australia and New Zealand.
Dairy monitoring and surveillance programmes for selected substances of interest have been in operation in New Zealand for many years, and a national programme monitoring raw milk was introduced in the 1996/97 dairy season. Since that time the programme has become an official programme under the Dairy Industry (National Residue Monitoring Programme) Regulations 2002, and is administered by the Ministry for Primary Industries (MPI)
This National Chemical Contaminants Programme (NCCP) – Raw Milk Result Summary July
2013 to June 2014 provides a summary of results for raw milk and colostrum sampled over
the full 2013/14 dairy season, spanning the period July 2013 to June 2014
Pasteurisation of milk is a key component in control of milk-borne pathogens that
threaten public health (Holsinger et al 1997). It was originally developed for the control of infection due to brucellosis and tuberculosis from infected cattle, but also controls a wide range of other human pathogens
The following reporting limits for metals apply to the analysis of raw milk and dairy products under the MPI National Chemical Contaminants Programme (NCCP).
Safe food is that which does not contain pathogens, toxins or other injurious substance above a level that is likely to endanger consumer health