Second call for submissions on raw milk and code changes

Food Standards Australia New Zealand (FSANZ) is calling for submissions, for a second time, on two different proposals: one pertaining to the production of raw milk products, the other on a revision of the Food Standards Code.

The Food Standards Code currently permits the production and sale of a very limited range of raw milk cheeses, including those that have been cooked curing production, like parmesan and gruyere.

“Under this proposal, other kinds of cheese (eg, hard blue cheese or cheddars) may be produced using raw milk as long as stringent requirements in the code are met,” said FSANZ Chief Executive Officer Steve McCutcheon.

“These include additional animal health, milking hygiene and temperature control requirements. Businesses would have to demonstrate to enforcement agencies that they are able to meet the requirements.”

The closing date for submissions on the raw milk products proposal is 21 August. For more information about the proposal, click here. FSANZ has compiled a list of questions and answers that is available here.

With regards to the second proposal, relating to a revision of the Food Standards Code, FSANZ has taken into account feedback from industry, enforcement agencies and consumers since the first round of comment and following the release of an exposure draft.

“The Food Standards Code has been revised to better meet the needs of all stakeholders,” McCutcheon said. “Our aim with this proposal has been to make the code clearer and easier to navigate, and we’re interested in hearing from stakeholders on this latest version.”

The closing date for submissions on the Code Revision Proposal is 12 September. For more information about the proposal, click here.