New rules for sale of raw milk

June 25, 2015 at 11:58 AM

The Minister for Food Safety has announced a new policy on the production and sale of raw milk (from any milking animal) to consumers. As of 1 March 2016, raw milk can be sold directly from the farmer to consumers either at the farm or via home deliveries provided suppliers meet certain criteria. 

Currently the law restricts sales of raw milk to the farm, with a limit of five litres per person. As of 1 March 2016, there will be no limit on the amount farmers can sell to an individual or the amount they can sell overall. MPI will develop specific production requirements that all farmers selling raw milk to consumers will have to meet.

In the coming months, MPI will be engaging with some sellers of raw milk on the technical details of these requirements to ensure they can be practically implemented. There will be a transition period from 1 March 2016 for suppliers to adapt their operations if necessary.

For further details click here



Tags: raw milk raw milk safety sale of raw milk
Category: News

Categories


Tags

Domestic fridgesallergen labellingWhich microbiological limits do I usecarbon monoxidesous videEgg shelf lifemodified atmosphere packingfood legislation updatesFood Standards Code revisionStandards for food premisesfood safety updatesHACCP podcastpreservatives in meatPreparing food industry sanitisersMicrobiological Limits in FoodFood Regulations 2015Storage of meat and seafoodlabel reviewsLabelling of irradiated foodListeria guidelinesHousehold Refrigeratorslisteria online trainingCountry of Origin labelling for foodHamburger meat cookingBacterial levels in foodFood labelingHepatitis in frozen berriessalami food safety guidelinesFood Standards Code Listeria outbreakHACCP trainingFront of pack labellingcarbon monoxide in fish processingFood Act 2014 exemptionsshelf life determinationHepatitis A in frozen berriesCustomise Your National Programmerare or lightly cooked meat guidelinesFood labellingFood processing criteriaFoodRecall templateCalculating alcohol in brewed soft drinksHurdle TechnologyPrivate LabelPathogen swabbingWinemakers Food Safety TemplateHigh Pressure ProcessingFood premises requirementsHemp seed can be sold as foodgluten freefood safety roleLupinNPDStandard 1.6.1 Listeria testingirradiated foodFood Control Plan evaluationDrying fruits and vegetables for food safetycontract food safety specialistWater activity seminarHPPDehydrating foodsHeat treatments for meat and seafoodNational ProgrammeFood safety training resourcesHemp seed food labellingfood preservationfood safety programme templatesListeria trainingshelfe life guidelinesFurther Processing guidelinesFood Recall guidelinesweights and measursfood industry crisis managementcrisis management guidelinesFeeding food waste to pigsCalculate sanitiserFood allergenAllergen managementFood Act 2014Home based food businessesx ray detector functionalityListeria monocytogenes in ready to eat foodFood Fraud ToolkitMeat smokinghow to determine shelf life of foodsFood Safety postersListeria samplingAlcohol in kombuchareview of food traceability practicesfood packagingE coli 0157 Acidifying FoodNew Product DevelopmentFSANZ Food Allergen PortalGuidelines for National ProgrammesRMP template formsfood allergen labellingvacuum packingFood Safety training coursesNational ProgrammesEnvironmental swabbingListeria Outbreak Rock MelonFood Safety WatchListeria monocytogenes in ready to eat foodsfish processingFood safety trendsMy Food PlanSalami manufactureCommercial sterilisationfood traceabilityAssured Food Safety new websiteListeria swabbingraw milk safetyFood Protection ForumLaboratory training coursesfood safety auditorFree Listeria training moduleglazed seafood weightspre-op inspectionsMicrobiological reference criteriaInternal Audit trainingfood contact packagingfood defenceTop 5 Food Safety TopicsNovel foodsmetal detector functionalityFood Notice for Food Control Plans and National Programmes Food Recall ProceduresUCFM GuidelinesRMP resourcesforeign object auditsFood Allergen PortalCross contamination E coli 0157Food Fraudfood weights and measuresEgg labellingfood and botulism riskMilk allergen in dark chocolatepart time food safety rolebrix pH and water activityTemplate Food Control PlanFood safety cultureCooking meat and seafoodAlcohol labelling guidesale of raw milkfood standards code indexConcentration and DryingSushi guidelinesfresh produce sanitationHot holding meat and seafoodFood Safety data capturealcoholic beverages composition requirementsraw milkpreserving food with acidsOffice administrator positionFCP evaluationFermenting vegetablesListeria testing of ready to eat foodsweights and measuresNovel food processing technologiesFood Safety Buddy magazineHPP for milkNational Programme guidanceHepatitis AFood Safety ToolkitDietary Supplements requirementsSignificant amendments to Food Control PlansAcidificationFSSC 22000Food safety governanceSummary of Changes to Food Standards CodeTotal Diet SurveyImported forzen berriesTemplate FCPFood business registrationNational Programme guidelinesFood fermentationSelf supply watercontrol of Hepatits A in berriesapricot kernels and food safetyFood allergensHealth Star RatingFood Act 2014 resourcesWSMP templatesulphites in meatcustom Food Control Plansous vide for foodservicehydrogen cyanide and apricot kernels


Archive