New South Wales Consolidated Regulations

FOOD REGULATION 2004 - REG 45

45 Temperature and storage of milk and cream at factories

(1) When milk or cream is stored at a dairy produce factory pending processing, it must be kept at a temperature of not more than 5 degrees Celsius unless it is processed within 3 hours and 30 minutes after the commencement of milking.

(2) When milk or cream is stored at a dairy produce factory where it will be packaged only, it must be kept at a temperature of not more than 5 degrees Celsius prior to packaging unless it is packaged within 3 hours and 30 minutes after the commencement of milking.

(3) After processing of milk or cream at a dairy produce factory and prior to packaging, the milk or cream must be kept at a temperature of not more than 5 degrees Celsius.

(4) Packaged milk and cream (other than commercially sterile products) must be cooled to and kept at a temperature of not more than 5 degrees Celsius after packaging.

(5) In this clause, "commercially sterile product" means a milk or cream product that has been heat treated sufficiently to render it free of:

(a) micro-organisms capable of reproducing in the food under normal non-refrigerated conditions of storage and distribution, and

(b) viable micro-organisms, including spores, of public health significance.