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Proposed framework for the manufacture, importation and sale of raw milk products

9 Glossary

Australia New Zealand Food Standards Code (the Code): A collection of individual food standards developed by FSANZ (see below). As a result of an Agreement Between the Government of Australia and the Government of New Zealand Concerning a Joint Food Standards System (the Food Treaty), signed in 1995, New Zealand and Australia have a joint food standards setting system which resulted in the Australia New Zealand Food Standards Code (The Code). The Code covers the content and labelling of food sold in New Zealand and Australia. However, the Food Treaty does not apply to requirements for food safety, maximum residue levels, or third country trade; in these areas each country operates under its own legislation and therefore the Code’s Standards relating to food safety (Chapters 3 and 4, and Standard 1.6.2) do not apply in New Zealand.

Extra hard grating cheeses: These cheeses are often referred to as extra hard Parmesan style grating cheeses as they are so hard they require grating to serve. The treatment required to produce these cheeses is defined in the Food (Milk and Milk Products Processing) Standard 2007 as:

“Method B

(i) The heating of the curd to a temperature of not less than 48 degrees Celsius; and

(ii) The cheese or cheese product is stored at a temperature of not less than 10 degrees Celsius for a period of no less than 6 months from the date of manufacture.”

Food Safety Programme (FSP): A programme as required by Section 4A of the Food Act 1981, designed to identify and control food safety risk factors in order to establish and maintain food safety.

Food Standards Australia New Zealand (FSANZ): An independent statutory agency, established by the Food Standards Australia New Zealand Act 1991 (Australian Commonwealth legislation), which sets food standards covering the content of labelling of food, for both countries (see Australia New Zealand Food Standards Code).

New Zealand Food Safety Authority (NZFSA): The government department with a role of protecting and promoting public health and facilitating access to markets for New Zealand’s food and food related exports.

Pasteurisation: The term “pasteurisation” for milk or a milk product is defined in the Food (Milk and Milk Products Processing) Standard 2007 as treatment according to one of the following methods -

“(i) The holding method, by which the milk or milk product is rapidly heated to a temperature of not less than 63 degrees Celsius and not more than 66 degrees Celsius, retained at that temperature for not less than 30 minutes, and then -

(a) immediately and rapidly reduced to 5 degrees Celsius or less in the case of milk or milk products other than cream, or to 7 degrees Celsius or less in the case of cream; and

(b) maintained at or below that temperature until the milk or milk product is removed from the premises for delivery;

(ii) The high-temperature short-time method, by which the milk or milk product is rapidly heated to a temperature of not less than 72 degrees Celsius, retained at that temperature for not less than 15 seconds, and then treated in accordance with subparagraphs (a) and (b) of the method in paragraph (i);

(iii) Any other heat treatment method that is as effective in terms of bacterial reduction as methods (i) and (ii).”

Pathogenic and Non-pathogenic organisms: Pathogenic organisms (pathogens) include bacteria, viruses or cysts, which are capable of causing diseases (for example, typhoid, cholera, dysentery) in a host (such as a person). Non-pathogenic organisms do not cause disease.

Risk Management Programme (RMP): A programme as defined by Section 12 of the Animal Products Act 1999, designed to identify, and control, manage and eliminate or minimise, hazards and other risk factors in relation to the production and processing of animal material and animal product in order to ensure that the resulting animal product is fit for intended purpose.

Thermisation is a heat treatment and is included in the definition of cheese treatment method A defined in the Food (Milk and Milk Products Processing) Standard. The Standard states:

“Method A

“(i) The rapid heating of milk or a milk product to be used in the manufacture of cheese to a temperature of not less than 64.5 degrees Celsius, retaining it at that temperature for not less than 16 seconds; and

(ii) Storing the cheese prior to sale at a temperature of not less than 7 degrees Celsius for not less than 90 days from the date of commencement of manufacture.”

Subsection (i) is thermisation and (ii) is the storage requirement that must occur in conjunction with this treatment. Cheeses that have been treated and stored as per this requirement are known as thermised cheeses.

The Trans-Tasman Mutual Recognition Arrangement (TTMRA): A non-treaty arrangement between the New Zealand and Australian governments that aims to remove regulatory barriers to the movement of goods and thus facilitate trade between the two countries—goods that may legally be sold in New Zealand may be sold in Australia and vice versa, regardless of any differences in standards or other sales-related regulatory requirements. Goods need only comply with the standards or regulations applying in the jurisdiction in which they are produced or through which they are imported before they can be sold in another participating jurisdiction. There are limited exemptions to these provisions. Implemented in New Zealand by the Trans-Tasman Mutual Recognition Act 1997.