ADASC - Minimum Sampling Requirements for the Australian Dairy Industry

These guidelines relate to the microbiological status and where necessary the chemical status of final product (dairy) and assume that the dairy manufacturing plant has a Hazard Analysis and Critical Control Point (HACCP) plan that meets regulatory requirements. These guidelines are structured to verify the efficacy of the operating HACCP system, provide a compliance/non-compliance decision with stipulated end-point food standards. The standards listed are domestic (Australian Food Standards Code) and export (Export Control (Processed Foods) Orders).

Download the ADASC - Minimum Sampling Guidelines for the Australian Dairy Industry Word [79kb]  PDF [225kb]