food safety risks


As a producer of a widely consumed food you need to make sure that the dairy products you produce and sell are safe to consume.

the risks - a snapshot

A risk profile of the dairy products in Australia, conducted by FSANZ as part of the background preparation for the development of the Primary Production and Processing Standard for Dairy, found that current management practices in place within the Australian dairy industry supports the production of dairy products with a high standard of public health and safety.

Consumption of dairy products is rarely linked to food-borne illness in Australia.

This is largely because the wide range of microbiological hazards that can be associated with raw milk and dairy products are being managed cross industry via:

  • good animal health
  • controlling inputs
  • adhearance to sound milking practices
  • adherence to sound health and hygiene practices of personnel involved in milking
  • effective heat treatment e.g. pasteurisation
  • appropriate controls to prevent post-pasteurisation contamination
  • temperature controls
  • monitoring of chemical residues in milk
  • animal identification and product traceability
  • controlling transportation of product.

While the Australian dairy industry has a good food safety record there are certain points along the dairy production chain where food safety hazards can occur.

Having a thorough food safety program in place can minimise risk at critical points.

The most significant food safety hazards within the dairy industry are associated with microbiological, chemical or physical sources. These risks are usually linked with inputs such as feed, water, chemical contaminants, animal health or outputs (milk).

So now you know the risks, what next?

If you are a supplier of dairy products in Queensland then there are certain responsibilities you have under the Food Safety Scheme for Dairy and Dairy Products (Dairy Scheme ).