Processors

South Australia has a strong and vibrant processing sector. We are particularly good in the specialist manufacturing area, where our cheese and yoghurt makers have a wide reputation for quality and reliability. The specialty milk cream and ice-cream/gelato market is also vibrant.

Accreditation

If you are involved in the commercial processing of milk into products, whether it is the processing of milk for retail sale or further processing of milk in to products such as yoghurt, ice cream, etc.,  then you need to be accredited by the Dairy Authority.

The general rule is that if milk or milk products are the base or major component of the end product then you must seek accreditation. If you are a retail outlet only and are not manufacturing anything for sale at outlets other than premises where they are being made, then you do not need to be accredited.

If you are a new processor seeking accreditation or an existing processor adding an additional processing site requiring accreditation, you will need to complete an application form and submit it to the Dairy Authority as the first step.  Please note, an application fee may be charged.  To download an Application Form click on the following links:

Small Processor (for definition of a small processor see under Fees below)  :  form SP 2017 v1

Large Processor (for definition of a large processor see under Fees below)  :  form LP 2017 V1

If you have any queries regarding accreditation for your business please call us on (08) 8223 2277.

Dairy processors in South Australia are required to comply with Standard 4.2.4 of the Food Standards Code. Export registered premises are required to comply with the Export Control (Milk and Milk Products) Orders 2005.

The Authority monitors test results on liquid milk, cream, cheese, cheese dips, yoghurt and ice cream sampled from processors. The Authority, as part of dairy processing audits, assesses test results from all processors on at least a monthly basis. The Authority works with processors to ensure as much as is possible no suspect product reaches the market and that corrective action is implemented following poor test results or detection of pathogens in the environment or the product.

All new dairy processors must have approved premises and implement HACCP (Hazard Analysis Critical Control Point) based food safety programs.  Existing processors must maintain their HACCP-based programs and appropriate records.  New dairy processors are issued a probationary accreditation for up to six months and receive full accreditation once their HACCP-based program has been implemented and satisfactorily audited and end product test results are satisfactory.

Fees

The monthly accreditation fee for 2017/18 for large scale dairy processors (receiving 1,000,000 litres of milk or more per annum) is 0.0640 cents per litre.

For small scale dairy processors (receiving less than 1,000,000 litres of milk per annum, or receiving milk from other than a dairy farmer) a flat fee of $790 per annum is payable.

For new applications, an initial one-off fee of $100 is payable on application.

For all processors, an additional fee of $100 per hour will apply in the event an audit requires additional work necessitating follow-up visits.

For export registered dairy processors a fee of $500 per audit for all AQIS registered Export Dairy Processor establishments will be invoiced at each audit.

Auditing

The Authority audits all export dairy processing premises in South Australia on behalf of The Commonwealth Department of Agriculture, Food Division, under an exchange of letters between the Authority and The Department.  Authority staff have been trained by The Commonwealth Department of Agriculture, Food Division staff, and approved as Food Division Authorised Officers.  Under the Export Control (Milk and Milk Products) Orders 2005 a dairy processor is required to implement an approved arrangement.

Authority Staff audit dairy processors twice per year to assess their food safety program/approved arrangement for compliance against the Standard 4.2.4 of the Food Standard Code, and  the Export Control Orders, if they are export registered.

What to do if there is a problem

If you think you have a food safety problem such as a cooling system failure, or pesticide and antibiotic contamination of milk, call us on (08) 8223 2277 as soon as possible so we can help you deal with it. The sooner these issues are dealt with the less significant they become.

Do not allow any product to leave your facilities, contact your distribution channel and ask them to hold all product.

If you need to conduct a recall of a retail product, follow the FSANZ processes and guidelines available on their website. You should include knowledge of these protocols and having a food recall plan in your food safety plan as well as in your normal strategic business planning.