3. Conclusion
Processors, who are responsible for the sanitary quality of their cheeses, must identify the significant hazards for their product and manufacturing process. This hazard analysis is the first principle of the HACCP method, and is therefore mandatory.
By familiarizing themselves with regulatory requirements and the various standards, cheesemakers will be able to establish, implement and maintain control measures within the company to ensure safe and healthy production.
A complete, exhaustive, documented analysis of the various potential hazards and a good formalization of control measures are essential assets when it comes to arguing and defending the choices made and practices adopted with customers, supervisory authorities and auditors.
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