Standard 4.2.4A
PRIMARY PRODUCTION AND PROCESSING STANDARD FOR SPECIFIC CHEESES
(Australia only)
Purpose and commentary
This Standards sets out primary production and processing requirements for Gruyere, Sbrinz, Emmental and Roquefort cheese.
Table of Provisions
1 Requirements for certain cheese and cheese products
Clauses
1 Requirements for certain cheese and cheese products
(1) Cheese and cheese products specified in Column 1 of the Table to this clause may be manufactured from milk and milk products that have been produced and processed using a method that –
(a) ensures that the cheese produced achieves an equivalent level of safety protection as cheese prepared from milk or milk products that have been heat treated in accordance with paragraphs 16(a) and (b) of Standard 4.2.4; and
(b) is set out in the legislation or documentation listed in Column 2 of the Table to this clause; and
(c) complies with the conditions, if any, specified in Column 3 of the Table to this clause.
(2) In the Table to clause 1, a reference to a Ministerial Order is a reference a Ministerial Order recorded in the Journal Officiel de la République Française.
Table to clause 1
Column 1 | Column 2 | Column 3 |
Cheese and cheese products | Legislation or documentation | Conditions |
Roquefort | The Ministerial Order of 30 December 1993 on requirements relating to the premises, equipment and operation of milk collection or standardization centres and of establishments involved in the treatment or processing of milk or milk-based products The Ministerial Order of 18 March 1994 on the hygiene of milk products and collection The Ministerial Order of 30 March 1994 on the microbiological criteria that drinking milk and milk-based products must satisfy in order to be placed on the market The Ministerial Order of 28 June 1994 on the identification and sanitary approval of establishments placing on the market animal foodstuffs or foodstuffs of animal origin and on health marking The Ministerial Order of 2 March 1995 on the approval of milk collection, standardization or treatment centres and of establishments involved in the processing of milk and milk-based products | (1) The following matters must be monitored and recorded during cheese production: (a) pH during the acidification process; and (b) salt concentration; and (c) moisture content. (2) Unpasteurised milk for cheese production must be tested and demonstrated to have no detected levels of Listeria monocytogenes in 25 mL of milk per tanker. (3) The cheese must be stored at an appropriate temperature for a period of no less than 90 days from the date of manufacture. |
Editorial note:
Clause 4 of Standard 1.2.4 requires ingredients to be declared using the common name of the ingredient, or a name that describes the true nature of the ingredient, or if applicable a generic name. This requirement means that in relation to cheese made from unpasteurised milk, the ingredient declaration should include a statement that the milk is unpasteurised, and in the case of cheese made other than from cow’s milk, should also include the common name of the species from which the milk is sourced.
Overview
The Standard 4.2.4A Primary Production and Processing Standard for Specific Cheeses was enacted in 2012 to ensure that specific types of cheese such as Gruyere, Sbrinz, Emmental, and Roquefort are produced under stringent conditions that align with safety standards comparable to those used for heat-treated milk products. This legislative instrument was developed to address the need for a standardised approach to cheese production in Australia, particularly for imported varieties that need to meet Australian safety standards without compromising their traditional production methods. The objective of this Standard is to provide a clear framework for the production and processing of these cheeses, ensuring that they meet the necessary safety and quality standards while maintaining their unique characteristics. The policy objective is to protect public health by ensuring that these cheeses are manufactured under conditions that prevent contamination and ensure their safety for consumption.
This legislative instrument was developed under the authority of the Food Standards Australia New Zealand (FSANZ) Act 1991, which empowers FSANZ to develop food standards that protect public health and safety. The enactment of this standard by FSANZ ensures that specific cheeses produced in Australia or imported into Australia adhere to the specified requirements, thus maintaining the integrity and safety of these products. The monitoring and recording of critical parameters such as pH during acidification, salt concentration, and moisture content, alongside stringent requirements for unpasteurised milk testing and storage, are key components of this standard. These provisions aim to safeguard consumers by ensuring that the cheeses meet the highest standards of safety and quality.
Scope and Application
The Primary Production and Processing Standard for Specific Cheeses, as outlined in Standard 4.2.4A, applies specifically to the production and processing of four types of cheese: Gruyere, Sbrinz, Emmental, and Roquefort. This standard is designed to ensure that these cheeses meet certain safety and quality standards when manufactured from milk and milk products. The legislation details the specific methods and conditions under which these cheeses can be produced, ensuring that they achieve a level of safety equivalent to that of cheeses made from heat-treated milk, and mandates that the production processes adhere to listed French ministerial orders and documentation. The standard also specifies monitoring and recording requirements during cheese production, such as pH levels during acidification, salt concentration, and moisture content. Furthermore, it requires that unpasteurised milk used in cheese production be tested for Listeria monocytogenes and that the cheese be aged for a minimum of 90 days post-manufacture. This standard is applicable to all entities involved in the production and processing of these cheeses within Australia.
Key Provisions
The primary operative sections of this legislation focus on the requirements for the production and processing of specific types of cheese: Gruyere, Sbrinz, Emmental, and Roquefort (section 1(1)). These cheeses must be produced using methods that ensure equivalent safety protection to those prepared from heat-treated milk or milk products, as stipulated in paragraphs 16(a) and (b) of Standard 4.2.4 (section 1(1)(a)). The methods must be documented in specific French legislation or Ministerial Orders, and comply with any additional conditions outlined in these documents (section 1(1)(b) and (c)). The Table in clause 1 provides detailed references to the relevant legislation and orders for each type of cheese, specifying the exact requirements for their production.
The obligations imposed by the Act on parties involved in the production and processing of these cheeses include ensuring that milk used in production meets certain safety criteria, such as being free of Listeria monocytogenes if unpasteurised (section 1(2)). Producers must also monitor and record specific parameters during the cheese production process, including pH levels during acidification, salt concentration, and moisture content (section 1(a)-(c)). Additionally, cheese must be aged for a minimum of 90 days from the date of manufacture, stored at appropriate temperatures, to ensure quality and safety (section 1(3)).
There are no explicit offences, penalties, or consequences for breaches of this Standard detailed in the provided text. However, given the stringent safety and quality requirements outlined, non-compliance could potentially lead to regulatory action under broader food safety legislation, such as the Australia New Zealand Food Standards Code, which may include penalties for selling unsafe food products. The maximum penalties for such breaches can vary significantly depending on the severity and intent of the breach, but can include substantial fines and, in some cases, imprisonment for individuals responsible for the non-compliance.