What this class covers
ANZSIC class 1131 covers Australian businesses primarily engaged in processing raw milk through various methods to produce consumer milk and cream products. This classification applies to operations that receive raw milk from dairy farms and transform it through processes including pasteurisation (heat treatment to eliminate pathogens) and separation (to adjust fat content). The resulting products are typically packaged for retail or wholesale distribution rather than further manufacturing.
Examples of businesses that fall under this classification include:
- Dairy processing plants that pasteurise and homogenise milk for supermarket supply
- Operations producing specialty cream products with varying fat content
- Facilities manufacturing UHT (ultra-high temperature) treated milk for extended shelf life
- Processors creating skim milk and low-fat milk varieties
- Operations packaging standardised milk products in bottles, cartons, or other containers
This classification is used by government agencies, researchers, and businesses for statistical reporting, market analysis, and regulatory purposes across Australia.
Primary activities in plain English
Businesses in this class typically engage in one or more of the following activities:
- Pasteurising fresh milk to make it safe for consumption
- Separating milk to produce cream with different fat concentrations
- Manufacturing low-fat milk varieties through separation processes
- Producing skim milk by removing milk fat content
- Creating standardised milk with consistent fat content
- Manufacturing ultra-heat treatment (UHT) milk that doesn't require refrigeration until opened
- Packaging pasteurised cream products (excluding canned varieties)
Exclusions and nearby codes
This class specifically excludes certain dairy processing activities that fall under other ANZSIC classifications:
- Manufacturing or canning buttermilk, condensed milk, evaporated milk, flavoured milk, or sour cream - these activities are classified under ANZSIC 1133: Cheese and Other Dairy Product Manufacturing
- Producing milk or yoghurt substitutes from non-dairy substances such as soy - these activities fall under ANZSIC 1199: Other Food Product Manufacturing n.e.c.
Businesses involved in cheese production or other dairy manufacturing beyond basic milk and cream processing should review the broader ANZSIC Group 113: Dairy Product Manufacturing for appropriate classification.
Practical guidance
Businesses operating in milk and cream processing must register for an Australian Business Number (ABN) and typically need to register for GST if annual turnover exceeds $75,000. The Australian Bureau of Statistics uses Business Industry Code (BIC) 11310 for statistical reporting related to this classification.
Workers' compensation insurance classifications for this industry typically fall under manufacturing categories with premiums reflecting the operational risks associated with food processing equipment, chemical handling, and physical labor. State-based work health and safety regulations apply to dairy processing facilities.
Businesses may need to comply with the Australia New Zealand Food Standards Code and obtain relevant food safety certifications from state regulatory authorities. Some dairy processing operations may be eligible for agricultural manufacturing grants or programs, particularly those focused on food safety modernization or export market development.
When completing Business Activity Statements (BAS) and tax returns, businesses should ensure consistent use of this classification code across all government reporting requirements.