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

sous videDietary Supplements requirementsSummary of Changes to Food Standards CodeAcidifying Foodsalami food safety guidelinesRMP resourcescontract food safety specialistfood traceabilityfood standards code indexfood weights and measuresSushi guidelinesFeeding food waste to pigsEnvironmental swabbingcustom Food Control Planbrix pH and water activityFood safety trendsInternal Audit trainingreview of food traceability practicesHeat treatments for meat and seafoodfood safety auditorHamburger meat cookingHemp seed food labellingcarbon monoxideDrying fruits and vegetables for food safetyImported forzen berriesgluten freeFood FraudListeria outbreakx ray detector functionalitysulphites in meatCoronavirus and food safetyRMP template formsImported Food made with fortified ingredientsHepatitis in frozen berriesMaking food for animalsWinemakers Food Safety TemplateLabelling of irradiated foodWhich microbiological limits do I useHPPNational Programme guidelinesHousehold RefrigeratorsPreparing food industry sanitisersEgg shelf lifeFood Safety training coursesListeria swabbingGuidelines for National ProgrammesCalculate sanitiserAlcohol labelling guideFood Recall ProceduresHACCP trainingFood Act 2014 exemptionsListeria Outbreak Rock Melonpreserving food with acidsSignificant amendments to Food Control Plansshelfe life guidelinesfood safety updatesFood Safety Toolkitapricot kernels and food safetyNational ProgrammesAlcohol in kombuchafood safety programme templatesWSMP templateNovel food processing technologiesfood preservationFurther Processing guidelinesFood Act 2014 resourcesListeria monocytogenes in ready to eat foodsNew Product DevelopmentListeria traininghow to determine shelf life of foodsStorage of meat and seafoodDomestic fridgesFSSC 22000Food Fraud ToolkitOffice administrator positionSalami manufacturehydrogen cyanide and apricot kernelsHigh Pressure ProcessingCross contamination E coli 0157crisis management guidelinesraw milkPrivate LabelFood Standards Code revisionsous vide for foodserviceHepatitis A in frozen berriesMilk allergen in dark chocolateCustomise Your National ProgrammeE coli 0157 irradiated foodHealth Star RatingFood safety governancepart time food safety roleCountry of Origin labelling for foodSelf supply waterfood defenceMeat smokingsale of raw milkFood Safety Buddy magazineTotal Diet Surveyvacuum packingfood and botulism riskAllergen managementTemplate Food Control PlanFSANZ Food Allergen PortalFood Allergen Portalfood industry crisis managementFood Safety Assessor positionrare or lightly cooked meat guidelinesfood allergen labellingCOVID 19Assured Food Safety new websitelabel reviewsHepatitis AFood business registrationHACCP podcastshelf life determinationFood Protection ForumFood Safety Watchweights and measursFood allergensFood Recall guidelinesFood Control Plan evaluationListeria testing of ready to eat foodsFood processing criteriaNational ProgrammeCooking meat and seafoodlisteria online trainingTop 5 Food Safety TopicsFood safety and CoronavirusDehydrating foodsHome based food businessesImported Food Risk AdviceStandards for food premisesFood Notice for Food Control Plans and National Programmes Template FCPcarbon monoxide in fish processingFront of pack labellingStandard 1.6.1 Listeria testingHemp seed can be sold as foodConcentration and DryingHurdle TechnologyFood safety training resourcesCoronavirusallergen labellingfood safety roleImported foodFood safety and Covid 19Listeria guidelinesFood Safety postersFood Regulations 2015food legislation updatesraw milk safetyEgg labellingFood recall Risk ManagementHot holding meat and seafoodmodified atmosphere packingNovel foodsAcidificationPathogen swabbingWater activity seminarFCP evaluationalcoholic beverages composition requirementspreservatives in meatglazed seafood weightsBacterial levels in foodFood Act 2014Food premises requirementspre-op inspectionsforeign object auditsListeria samplingFood Safety data captureFree Listeria training moduleLupinUCFM GuidelinesHPP for milkFood safety cultureweights and measuresfood packagingPet FoodMy Food PlanListeria monocytogenes in ready to eat foodfresh produce sanitationfish processingFoodRecall templateNational Programme guidanceCovid 19 implications for food manufacturingfood contact packagingcontrol of Hepatits A in berriesCalculating alcohol in brewed soft drinksFood allergenNPDFood fermentationMicrobiological Limits in FoodLaboratory training coursesCommercial sterilisationJob VacancyImported FoodsFood RecallsFermenting vegetablesmetal detector functionalityMicrobiological reference criteriaFood labellingFood Standards Code Food labeling


Archive