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Company Information

Address: Level 34, Vero Centre 48 Shortland Street, Auckland City 1010, New Zealand

OriginOrigin

This product is 100% Australian made.

Victoria Australia

The raw milk is sourced from selected cows located on selected dairy farms within the state of Victoria, in the South of Australia.

The dairy sector is the largest agricultural industry in Victoria, accounting for more than 65% of annual national milk production.

Dairy businesses operating in Victoria, from the farm through to manufacturing and delivery are required to be licensed under Dairy Food Safety Victoria (DFSV)

DFSV is responsible for regulating the Victorian dairy industry to safeguard public health.

The raw milk is sourced from herds that naturally produce the A2 β-casein milk protein. The raw milk is tested by an independent laboratory to ensure that no A1 β-casein protein is detected before it is processed.

There are systems in place throughout the supply chain to ensure that each carton of milk meets high standards of quality and safety.

The Farm

Farm Assurances

The State of Victoria's Dairy Act 2000 requires all dairy farms to be licensed with Dairy Food Safety Victoria (DFSV) and to comply with the conditions of the licence. 

In Victoria water for commercial use is regulated on behalf of the Ministry of Water to ensure sustainable use of the resource. Legislation requires farms to hold a license to use water and all water used on the farm is metered to ensure compliance.

Water used in the milking shed must be suitable for purpose and not result in direct or indirect contamination of milk. Its suitability and quality is verified by testing at an independent laboratory.

Dairy farms must have a food safety program in place to systematically identify potential hazards.

Farms are audited by approved DFSV auditors to ensure compliance against the relevant provisions in the Australia New Zealand Food Standards Code and in particular Part 3.2 and Standard 4.2.4 Part1: Dairy Primary Production Requirements.

Health checks are undertaken on the animals, with any unhealthy animals being isolated from the milking herd.

Milk is filtered and chilled to below 5°C within 3 hours from the start of milking to ensure freshness and prevention of microbial growth.

Dairy Carriers

Assurances

Under the State of Victoria's Dairy Act 2000, dairy carriers are required to be licensed with DFSV and to comply with the conditions of the license.

Dairy Carriers must also comply with all relevant provisions of the State of Victoria's Food Act 1984, and the Australia New Zealand Food Standards Code (FSANZ) in relation to the transportation of dairy food (milk).

Dairy transporters must control its potential food safety hazards by implementing a documented food safety program through all stages from collection, transportation and delivery.

The vehicles must meet the requirements of the Australia New Zealand Food Standards (Part 3.2.3 and 4.2.4).

Milk is picked up from the farm and transported to the factory using refrigerated tankers.

The tanker driver is required to take a sample of the milk for testing by the factory. Typical tests include fat, protein, somatic cell count (an indicator of milk quality and safety), microbiological quality and antibiotics. These results are passed back to the farmer and are used as a basis for payment.

Records are kept to ensure traceability of milk including the tanker details, date and time of milk collection, temperature of milk, description and quantity of milk collected and delivery destination.

Once the milk is emptied, the tanker is cleaned-in-place (CIP) using approved chemicals and potable water.

The Factory

Factory Assurances

The chilled milk is transported to the factory, it is not accepted by the factory if the temperature, colour or flavour is not to the required specification.

Samples of milk are taken on arrival at the factory and tested for compliance.

The dairy factory complies with the regulations of the State of Victoria's Food Act 1984, the Dairy Act 2000, and the Australia New Zealand Food Standards Code (FSANZ) for processing, handling, packaging and storage of dairy food.

The factory has a food safety program in place to ensure that potential hazards are identified and managed from milk receipt through to distribution. The factory is audited against it food safety and quality management system by DFSV approved auditors.

The factory is audited against its HACCP (hazard analysis critical control points).

The factory is licensed with Dairy Food Safety Victoria (DFSV).

The factory holds Halal Certification.

The raw milk is stored within segregated specialty silos and samples are tested by an independent laboratory to ensure that no A1 β-casein protein is detected.

Upon confirmation that the milk is A1 free ('not detected') it is standardised according to CODEX regulations and heat treated to 135°C to ensure commercial sterility is achieved.

The milk is aseptically packed into individual tamper-proof Tetra Pak cartons at a rate of 400 cartons per minute.

All cartons are individually coded with the date, time, line number and jaw number for traceability.

The products are stacked onto pallets, stretch wrapped and barcoded for traceability.

Chemical, microbial and sensory tests are conducted on the finished product to ensure that it meets safety and quality requirements.

Transport

Transport Assurances

Prior to loading of the product, the cleanliness of the interior of both the transport vehicle (truck) and the shipping container are checked.

The transport company that makes the delivery must hold a license with Dairy Food Safety Victoria and meet the conditions of the license. 

The transport company must have a documented food safety program that is audited regularly by approved DSFV auditors to ensure that standards are being maintained.

The approved freight forwarding company receive the containers at the wharf and prepare the shipment.

Shipping

The shipping company must ensure that the products are accompanied by all EAD (export accompanied documents) that is required by the importing country, including:

  • customs documents
  • health certificates
  • certificates of analysis

All other documents that are required by the importing country must be completed and approved before the container is sealed and loaded on board the ship.

The product is shipped to China and checked by China Customs on arrival. China Customs check the import documentation to confirm all requirements have been met and may test the product again prior to releasing it into the country.

Once cleared the product is sent to the warehouse.

Retail

The product arrives at the warehouse where they are managed using barcoding and traceability systems. No product leaves the warehouse until it receives a final quality check.

Product is loaded onto delivery trucks and distributed to individual shops, supermarkets and other customers.

Retailers ensure that the product is fresh by using good stock rotation, and checking best before dates before selling the product to consumers.

The AQ Assured™ brand and QR code can be scanned to provide consumer confidence of the safety and quality measures undertaken throughout the supply chain.

EnvironmentalEnvironmental

The Farm

To ensure the sustainable use of water within the State of Victoria, water for commercial use is regulated on behalf of the Victorian Government Department of Agriculture and Water Resources (Ministry of Water). Dairy Farms using water in dairy sheds are required to hold a license to take and use water.

To improve on farm productivity whilst minimising environmental impact, farmers must comply with the Environmental Protection Authority Victoria (EPA) for the management of waste. This is to ensure that effluent is contained within farm boundaries and does not enter water supplies or contaminate land.

The Factory

The UHT milk is produced in compliance with the relevant provisions of the Food Act 1984 (Vic), the Dairy Act 2000 and the Australia New Zealand Food Standards Code (FSANZ) in the conduct of the dairy business and the processing, handling, storage or transportation of dairy food.

The dairy company must comply with the requirements outlined in the Export Control (Milk and Milk Products) Orders 2005.

The dairy factory is licensed with the Department of Agriculture and Water Se rvices (DAWR) to ensure that water is used in a sustainable way.

Audits are conducted by approved DFSV auditors.

Social EthicalSocial & Ethical

Farms must meet their obligations under the Australian Animal Welfare Standards and Guidelines for cattle (2014) and the Victorian Livestock Management Act 2010. The act covers aspects of animal health, animal welfare, biosecurity and traceability.

Dairy farmers have food safety management plans in place to ensure that milk for human consumption is only sourced from healthy animals.This includes having systems in place to isolate any unhealthy animals from the herd to prevent their milk entering the supply chain.

Safety QualitySafety & Quality

The safety and quality of the milk is ensured through systematic identification and control of hazards throughout the production chain.

The Farm

The farms must comply with the Australian Animal Welfare Standards and Guidelines and the Victorian Livestock Management Act (2010) an be licensed with Dairy Food safety Victoria (DFSV)

To ensure that milk is produced in a sustainable, safe and lawful way, dairy farms operate under the rules of the Environmental Protection Authority (EPA) to improve on farm productivity whilst minimising environmental impact.

Stock are clearly identified at all times, this allows for individual animals to be permanently identified and provides a means of traceability.

The farms must have a documented Food Safety Program in place as part of adherence to the Australia New Zealand Food Standards Code Part 3.2 and 4.2.4 Part 1: Dairy Primary Production Requirements. This includes identifying potential hazards, corresponding controls, record keeping across all parts of the business. Farms are audited by Dairy Food Safety Victoria approved auditors against the Standard.

The milk is filtered and chilled to a temperature of below 5°C within 3.5 hours from the start of milking to prevent or reduce the microbial hazards in the milk.

Dairy Carriers

The dairy carriers must have a Food Safety Program in place, this includes measures to ensure that milk can be traced from farm to factory.

Records are kept to demonstrate that the milk has been maintained at a temperature of below 5 °C during transport. Thermometers are calibrated to ensure that milk temperature can be accurately measured.

Staff working within the dairy transportation industry must demonstrate the required skills and knowledge of food safety and hygiene as per requirements of the standard.

The vehicles (tankers) must comply with standard 3.2.3 of the Australia New Zealand Food Standards Code.

Dairy carriers are audited by Dairy Food Safety Victoria approved auditors against the standard.

The Factory

The factory must comply with all regulatory provisions of the Dairy Act 2000 (Vic), the Food Act 1984 (Vic) and the Australia New Zealand Food Standards Code for processing, handling, packing and storage.

The factory is audited by an approved auditor to verify the implementation of and continued compliance to an approved food safety program.

The product is made under specification to ensure safety and quality standards are maintained.

A2 raw milk is kept in segregated silos with samples sent to an independent laboratory to confirm that no A1 β-casein is detected. Only once the milk is deemed A1 β-casein free (not detected) can it be released for processing.

The milk is standardised then ultra heat treated (UHT) to 135°C and aseptically filled into tetra pack cartons.

The final product is tested to ensure that it is safe for consumption and meets the nutritional descriptions on the label.

Samples of the finished product are also tested by an independent laboratory to give consumer confidence that no A1 β-casein protein is detected.

In addition to company based testing programs, Dairy Food Safety Victoria conducts an independent product surveillance program, where samples of finished product are collected by DFSV auditors at the six monthly audits. Results of the program provide data on food safety risk across the industry at product and manufacturer level and on a compliance with the Food Standards Code.This program provides additional verification to the manufacturer's food safety systems.

NutritionNutrition

100% Australian Whole Cow's Milk

Theland A2 β-caseinWhole Milk (UHT, 1L) contains no added colours, flavours, sweeteners or preservatives.

There are no antibiotics, pesticides, chemicals or heavy metals involved in the production of this product.

Product testing is undertaken using both in-house and independent laboratories at each step from raw milk collection, during processing, and again on completion of the final product to ensure compliance.

This product contains 100% natural protein, including A2 β-casein. Protein is important for the growth and repair of the body's cells and for building muscle.

Both the raw milk and finished product are tested to ensure that no A1 β-casein is detected.

The product contains 100% natural milk calcium. Calcium is an important source of nutrition for building strong, dense bones in early life, and in keeping bones strong and healthy in later life.

NIP A2

The stated level of protein is based on a calculated average, actual protein levels may vary slightly between batches.