Cheese production - Controlling sanitary quality

Professional cheesemakers are obliged to respect the principles of hygiene in order to produce products that are safe (without danger) and healthy (acceptable for human consumption). This is a fundamental principle of national and European regulations.

To this end, they have at their disposal tools and methods such as Good Hygiene Practice Guides and HACCP. They are also subject to other regulatory requirements, such as :

• trace raw materials and ingredients;

• perform self-checks;

• comply with microbiological criteria...

The HACCP method has evolved considerably in recent years, particularly since the publication of ISO 22000 in 2005 and the introduction of the "Hygiene Package" in 2006. A good grasp of the concepts (prerequisite programs, operational prerequisite programs, critical control points, control plan, etc.) and the use of clear, simple tools are essential for any HACCP study.

Like all foodstuffs of animal origin, cheese can present a risk to the consumer, especially to sensitive individuals. The nature of the hazard and the level of risk are, of course, not the same for all categories of cheese: raw milk or pasteurized milk, washed-rind soft cheese or dry-rind cooked pressed cheese...

Processors need to familiarize themselves with regulatory requirements, guides to good hygiene practice and the HACCP method, in order to :

• identify the significant hazards for their product and the critical points of their manufacturing process;

• establish, implement and maintain a control plan within the company to ensure safe and healthy production;

• argue and defend the choices made and the control measures adopted to customers, supervisory authorities and auditors.