Division 1 When raw milk, colostrum, dairy or colostrum-based products undergo heat treatment, food business operators must ensure that this satisfies the requirements laid down in Chapter XI of Annex II to Regulation (EC) No 852/2004. In particular, they shall ensure, when using the following processes, that they comply with the specifications mentioned:X1F1

1. (a)

   Pasteurisation is achieved by a treatment involving:

   1. (i)

      a high temperature for a short time (at least 72 ^o C for 15 seconds);

   2. (ii)

      a low temperature for a long time (at least 63 ^o C for 30 minutes); or

   3. (iii)

      any other combination of time-temperature conditions to obtain an equivalent effect,

such that the products show, where applicable, a negative reaction to an alkaline phosphatase test immediately after such treatment.

1. (b)

   Ultra high temperature (UHT) treatment is achieved by a treatment:

   1. (i)

      involving a continuous flow of heat at a high temperature for a short time (not less than 135 ^o C in combination with a suitable holding time) such that there are no viable microorganisms or spores capable of growing in the treated product when kept in an aseptic closed container at ambient temperature, and

   2. (ii)

      sufficient to ensure that the products remain microbiologically stable after incubating for 15 days at 30 ^o C in closed containers or for seven days at 55 ^o C in closed containers or after any other method demonstrating that the appropriate heat treatment has been applied.