Product protected during storage and distribution from chemical, physical and microbiological contamination
This includes, if applicable, any vehicle used
Pests must be controlled to prevent contamination of product, distribution and storage areas, and transport vehicles
Control should include physical barriers
The control measures must ensure that residues do not contaminate product.
Records of pest control are required which detail the date of monitoring, what was checked during monitoring, by whom, and results of the check
For product required to be stored under refrigerated temperature control this should be 5C or less, or, another temperature if the distributor can demonstrate that storage of the product at this temperature will not adversely affect the microbiological safety of the product. Refer to the storage conditions on the product label if in doubt.
Records of temperature checks must be maintained.
If food is frozen facilities ensure it remains frozen during storage and transport.
The premises and vehicles must be designed and constructed to be easily and properly cleaned.
Cleaning and sanitising program documented, validated and an ongoing verification program.
Residues of cleaning and sanitising chemicals prevented.
Product must be traceable from receipt to delivery, including storage.
Food recall plan in place which is validated (mock recall conducted annually)
Records must be maintained to ensure the Food Safety program is complied with
Staff employed in dairy distribution can demonstrate competency in skills and knowledge in food safety and hygiene matters relevant to their job performed
Food safety program adequate