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Guideline for the Safe Manufacture of Dairy Products

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Guideline for the Safe Manufacture of Dairy Products GUIDELINES FOR THE SAFE MANUFACTURE OF DAIRY PRODUCTS Published by: The Dairy Authority of South Australia (trading as ‘Dairysafe’), South Australia ABN 36 767 901 242 © Government of South Australia 2019 Disclaimer Care is taken to ensure the accuracy of the information contained in this publication. However, Dairysafe cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. You should make your own inquiries before making decisions concerning your interests. All enquiries Dairysafe PO Box 140 Glen Osmond SA 5064 T (08) 8223 2277 E [email protected] CSIRO Building 1, Entry 4 Waite Road, Urrbrae SA 5064 Telephone: (08) 8223 2277 Email: [email protected] www.dairy-safe.com.au Dairy Authority of South Australia (ABN 36 767 901 242) Contents Contents GUIDELINES FOR THE SAFE MANUFACTURE OF DAIRY PRODUCTS ................................................................................... 1 Published by: ..............................................................................................................................................................................................................................................................................................................................................2 Disclaimer .........................................................................................................................................................................................................................................................................................................................................................2 All enquiries ...................................................................................................................................................................................................................................................................................................................................................2 Glossary of terms and abbreviations ...............................................................................................................................................................................................................................................7 Purpose .........................................................................................................................................................................................................................................................................................................................................................................9 Acknowledgments ........................................................................................................................................................................................................................................................................................................................9 Purpose .......................................................................................................................................................................................................................................................................................................................................................... 10 What you need to do after reading these Guidelines .............................................................................................................................................................................. 10 Part 1: What you need to know about safety of dairy products............................................................................................................................. 11 1. Hazards and risks in dairy products ................................................................................................................................................................................................................................... 12 Purpose .......................................................................................................................................................................................................................................................................................................................................................... 12 Hazard identification ........................................................................................................................................................................................................................................................................................................... 12 Hazards causing food poisoning ............................................................................................................................................................................................................................................................ 12 Hazard severity ........................................................................................................................................................................................................................................................................................................................... 13 Hazards causing product recalls ............................................................................................................................................................................................................................................................ 14 Recalls of Ultra High Temperature (UHT) milks ................................................................................................................................................................................................... 15 Recalls of chilled milk and cream ...................................................................................................................................................................................................................................................... 15 Recalls of hard cheeses ......................................................................................................................................................................................................................................................................................... 15 Recalls of soft cheeses ........................................................................................................................................................................................................................................................................................... 15 Recalls of mould-ripened cheeses .............................................................................................................................................................................................................................................. 15 Recalls of yoghurt ................................................................................................................................................................................................................................................................................................................ 15 Recalls of dairy dips and desserts ................................................................................................................................................................................................................................................. 15 Recalls of ice cream and dairy desserts .......................................................................................................................................................................................................................... 15 Allergens ........................................................................................................................................................................................................................................................................................................................................................ 16 Antibiotics................................................................................................................................................................................................................................................................................................................................................... 17 Risk – what is it? ............................................................................................................................................................................................................................................................................................................................ 18 Risk assessment .................................................................................................................................................................................................................................................................................................................... 18 Risk mitigation and management ...................................................................................................................................................................................................................................................
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