Food Safety and Quality Control

At Dairy-Pac International we take great care in the manufacture and handling of all of our products.

It is our policy to implement suitable and effective systems and programs to ensure that consistently high quality and safe products are produced for our local and export customers.

To achieve this, we have implemented a Food Safety and Quality Program incorporating HACCP (Hazard Analysis Critical Control Point).

Safe Food production is achieved by applying HACCP techniques to ensure that potential hazards during the process are recognised and controlled.  The principles of GMP (Good Manufacturing Practices) are also used to ensure high levels of hygiene and housekeeping are maintained. 

The program is managed and maintained by Dairy-Pac International and is audited to the requirements of the Dairy Industry Food Act, Export Control (Milk and Milk Products) Orders, British Retail Consortium (BRC) Global Food Standard and the ALDI requirements.

We continuously seek to improve our operation through regularly training our employees, and by reviewing and updating our systems and procedures.

The directors, management and staff of Dairy-Pac International fully support the Food Safety and Quality Program (including HACCP Plans) and associated procedures and are committed to continuous improvement to ensure ongoing food safety, quality and legality.

“Our policy is that everybody is responsible for Quality Control”

Overview of Food Safety and Quality Program

At Dairy-Pac International we specialise in blending and packaging dairy products and waxing and repacking cheese products. These products are stored, processed and dispatched from our facility at 1B 60 Keon Parade, Thomastown, Victoria, 3074, Australia.

Our thorough Quality Program includes policies and procedures that are strictly followed to ensure that our customers receive safe products that are of the highest standard of quality.  The program covers raw material control, blending, packaging, storage and dispatch of our products. The Food Safety and Quality Program undergoes regular auditing to ensure effective implementation through all stages of the process.

Evidence of Food Safety and Quality Program implementation is gained through the practical demonstration of the process and procedures as well as associated quality records.

The Food Safety and Quality System is supported by qualified and experienced people in key positions. Furthermore, additional support services and specialist advice is obtained where required to ensure maintenance and effective implementation of the Food Safety and Quality System.

At Dairy-Pac International our management team has demonstrated a strong commitment to the Food Safety and Quality System through a hands-on approach to the operation, and have documented their commitment in the signed Food Safety and Quality Policy.

HACCP Process

Dairy-Pac International has developed a comprehensive HACCP food safety program. This includes development of Process flow diagrams for its process and development of the HACCP program using the CODEX 5 preliminary Steps and 7 Principles of HACCP. The HACCP approach has been used on the all processes.

Good Manufacturing Practices (GMP)

Good Manufacturing Practices are addressed by having controls on hygienic practices, cleaning and sanitation programs and housekeeping programs.

Quality Audit

Dairy-Pac International’s food quality system is regularly audited by an independent party (AFQA) to ensure our quality system meets the national requirements. AFQA Quality Consultants visit the site weekly to inspect the process & procedures in place.

Our BRC certification is also regularly reviewed and audited by SAI Global and our dairy manufacturing licence is reviewed and audited by DFSV.

Product Testing

Sampling is carried out by trained people for product testing. Samples are then sent to an independent party, Dairy Technical Services (DTS) for testing. Products are usually tested to satisfy the import country requirements including micro-tests.