January 2013

Technical information note

Building construction guidelines for dairy manufacturers

This note aims to provide manufacturers with specific regulations that must be met. These are documented in the
and practical information that will help in planning Export Control (Milk and Milk Products) Orders 2005.3
and developing premises that are fit for the purpose of Application for approval to become a ‘registered
producing dairy products. establishment’ needs to be sought and granted. The
The note is applicable to those new to the industry and also following sections of these Orders relate to the level of
manufacturers wanting to upgrade or expand their existing detail required in plans and specifications for new or altered
premises. premises:
• Schedule 1 Registration
Requirements for all manufacturers Part 1 – Plans and specifications for registration
Current regulation for Victorian dairy manufacturers making Division I – Application for registration
product for domestic sale is very broad on mandated Division II – Alterations and additions
requirements for premises design and construction. Further to this, the clauses listing specific structural
Regulatory requirements are defined in the Code of Practice requirements are found in:
for Dairy Food Safety 20021 (CoP) and the Australia New • Schedule 3 Structural requirements
Zealand Food Standards Code, Standard 3.2.3 - Food Premises Part 1 – General requirements:
and Equipment.2 Division I – Premises, equipment and vehicles
The CoP states: ‘Dairy manufacturing premises and • Provision of facilities and equipment
equipment must be designed, situated, constructed and • Construction of premises
maintained in a manner that prevents the introduction • Construction must comply with plans and
of hazards, contaminants and the cross-contamination specifications
of finished product and allows adequate cleaning and • Immediate surrounds
sanitation.’ This deliberately non-prescriptive approach • Floors
allows for new and innovative development within the • Walls and ceilings
industry, with the onus being on the manufacturer to • Fixtures, fittings and equipment —
demonstrate how they comply with the CoP. general requirement
• Construction of fixtures, fittings and equipment
Under the CoP, plans for any new or significantly altered
• Food carrying compartments, container system
manufacturing site must be submitted for review by Dairy
units and vehicles
Food Safety Victoria prior to construction. This allows for
• Measuring devices
any possible oversight in complying with regulations by the
• Storage facilities for items other than milk and
manufacturer to be identified at an early stage, and could
milk products
save costly modifications at some later date.
Division II — Cleaning and sanitising facilities
The Food Standards Code 3.2.3 mandates requirements for:
• Cleaning and sanitising premises and equipment
• Division 2 – Design and construction of food premises • Hand washing facilities
• Division 3 – Floors, walls and ceilings
Division III — Amenities
• Division 4 – Fixtures, fittings and equipment
• Amenities
• Division 5 – Miscellaneous (storage facilities, toilet facilities,
Division IV — Essential services
food transport vehicles)
• General requirement
• Effluent and waste
Requirements for export registered premises • Facilities for storage of waste and inedible material
For manufacturers intending to make product for • Lighting
export, there are significant additional criteria under the • Ventilation
Department of Agriculture, Fisheries and Forestry (DAFF) • Water supply

i n tegr i t y & a ssu ra n ce

 Page 2

Further information sources Key points to consider

The Guidelines for Food Safety: Dairy Food Manufacturers4, • There are specific planning and construction licence
developed by Dairy Food Safety Victoria, provides an requirements that dairy manufacturers must comply
overview on what should be considered in the construction with in Victoria.
of dairy premises. This is a useful guide, although not as
• Significant differences exist, however, between those for
detailed as the mandatory requirements for export registered
premises. Topics include: export and domestic registered premises.
• General construction • By utilising some of the additional guidance material or
• Internal structure and fittings suggested references, manufacturers should be able to
• Access points to the external environment plan and construct a premise that will meet all
• Drains requirements and be ‘fit for purpose’.
• Ventilation
• Water References
• Lighting
1. Dairy Food Safety Victoria, Code of Practice for Dairy Food
• Personal hygiene facilities and toilets.
Safety, Section 5.2.4: Dairy Manufacturing Premises and
The Operational Guideline: Design and Construction of Dairy Equipment, DFSV, Melbourne, 2002.
Premises and Equipment5 is a useful reference guide, and
2. Food Standards Australia New Zealand, Australia New
provides greater detail on what aspects to consider when
Zealand Food Standards Code: Standard 3.2.3 Food Premises
building or altering a dairy manufacturing premise.
and Equipment, Commonwealth of Australia, Canberra, 2012.
Topics include:
• 3.0 Layout of the site 3. Department of Agriculture, Fisheries and Forestry, Export
• 4.0 Layout for buildings Control (Milk and Milk Products) Orders 2005. Schedule 1:
• 5.0 Design and construction of buildings Registration, Commonwealth of Australia, Canberra, 2005.
• 6.0 Building services 4. Dairy Food Safety Victoria, Guidelines for Food Safety: Dairy
• 7.0 General requirements for manufacturing equipment Food Manufacturers. Section 6: Premises Construction, DFSV,
• 8.0 Layout of manufacturing equipment Melbourne, 2006.
• 9.0 Process engineering
5. New Zealand Food Safety Authority. Operational Guideline:
• 10.0 Requirements for specific types of equipment
Design and Construction of Dairy Premises and Equipment,
The Australian Code of Practice for Dairy Factories6, although
NZFSA, Wellington, 2006.
no longer a regulatory document, is still a very useful and
practical guide. It contains specific details on topics such 6. Department of Primary Industry (superseded), Australian
as the design and dimensions for the various components Code of Practice for Dairy Factories, Commonwealth of
that comprise a production facility, recommended materials Australia, Canberra, 1986.
to use in construction, and a section on equipment and
ancillary services. Further information
Further food safety technical information is available at
Further considerations www.dairysafe.vic.gov.au
In addition to the planning and construction guidance Or contact Dairy Food Safety Victoria on (03) 9810 5900 or
material and regulations already outlined, further [email protected]
consideration should be given to the types of products
that are intended to be manufactured. For example, a dried
milk powder manufacturing or blending operation will
have a completely different set up for effective cleaning
procedures (minimal water usage) as compared to cheese
manufacturing, which requires extensive drainage and
surfaces impervious to moisture. In all cases, the design and
construction undertaken needs to be ‘fit for purpose’.

This document is intended to be used as a general guide only and is not a comprehensive statement of all the relevant
considerations with respect to this food safety topic or your particular circumstances, nor does it comprise, or substitute for,
legal or professional advice. DFSV does not guarantee the accuracy, reliability, currency or completeness of the information.
Links to other websites are provided as a service to users and do not constitute endorsement, nor are we able to give
assurances of the accuracy of their content. DFSV accepts no legal liability arising from, or connected to, any reliance on
this document.

i n tegr i t y & a ssu ra n ce