Dairy cold stores
Dairy cold stores include businesses that deal in the storage of any dairy product. It does not include a dairy farm, a dairy building on a dairy farm or retail store.
Operators of dairy cold stores need to:
- apply for a Food Authority licence online (or download a form, print and post it)
- Prepare for and be regularly audited.
You must not commence operations until you are informed that your licence application has been processed. If the premises are found to be operating without a licence, enforcement action may be taken.
- For more see licensing.
Skills & knowledge
There are no formal qualifications required for dairy cold store operators, however each food handler and person in control of a food business is required to have food safety skills and knowledge appropriate to their food handling activities.
The full requirements are set out in the Food Standards Code Standard 3.2.2 - Food Safety Practices and General Requirements, clause 3 and the FSANZ guide Safe Food Australia.
Construction & facilities
Construction and layout of a food premise must be designed to minimise the opportunity for food contamination.
Dairy cold stores must ensure that their fixtures, fittings, equipment and transport vehicles are designed and constructed in a manner that means they can be easily cleaned and where necessary, sanitised.
Businesses must also ensure that the premises are provided with the necessary services of water, waste disposal, light, ventilation, cleaning and personal hygiene facilities, storage space and access to toilets.
Hygiene & handling
A food handler must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of food.
For details see the Food Standards Code Standard 3.2.2 - Food Safety Practices and General Requirements, clause 3 and the FSANZ guide Safe Food Australia.
Cleaning & sanitation
Dairy cold stores must implement a documented cleaning schedule that identifies:
- all fixtures, fittings and equipment used in the storage of dairy products
- the frequency of cleaning
- how all fixtures, fittings and equipment are cleaned and sanitised
- how food contact surfaces and utensils are sanitised (where applicable)
- chemical usage (eg. strength, contact times, temperature).
All fixtures, fittings and equipment must be adequate for the production of safe and suitable food, and fit for their intended use.
Routine internal cleaning and sanitation inspections must be undertaken, and records maintained for corrective action taken on any identified issues.
Cleaning chemicals must be suitable for contact with food and used in accordance with the manufacturer’s instructions.
Food safety controls
Dairy cold stores need to protect food from contamination and keep food at the correct temperatures (i.e < 5°C).
For further details, refer to Standard 3.2.2 - Food Safety Practices and General Requirements, clauses 5, 7 and 10 of the Food Standards Code and the FSANZ guide Safe Food Australia.
Requirements for product labelling apply, as set out in Food Standards Code Chapter 1, Part 1.2 - Labelling and other Information Requirements and the FSANZ labelling user guides.
For an introduction to product labelling and Food Authority factsheets see labelling.
There are no specific testing requirements for dairy cold stores.
Inspections & audits
Dairy cold stores will be routinely inspected by the Food Authority for compliance with requirements.
Compliance or regulatory action will be taken if required.
There are fees for audits and inspections, payable by the licence holder.
For more see audits of licensed businesses
Legislation & standards
As an operator of dairy cold stores you will also need to meet the requirements set out in:
- Food Act 2003 (NSW)
- Food Regulation 2015 including relevant parts of the Dairy Food Safety Scheme
- Food Standards Code
- AS 4674:2004 - Design, construction and fit out of food premises