3. Cheese production control plans
Remarks
The aim here is not to provide a complete and exhaustive control plan for all cheese production. Rather, the aim is to give a few examples of HACCP plan extracts for specific situations and products, to illustrate the concepts outlined above.
The determination of CCP and PRPo depends on the context and remains the responsibility of the operator.
3.1 Manufacture of fresh cheese from pasteurized milk (faisselle type)
The manufacture of fresh cheese from pasteurized milk involves a succession of stages (figure 3 ), some of which...
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Cheese production control plans
Conclusion
Bibliography
Websites
ANSES (formerly AFSSA) website – Agence Nationale de Sécurité Sanitaire Alimentation, environnement, travail (French Agency for Food, Environmental and Occupational Health and Safety) http://www.anses.com
Standards and norms
- Food hygiene – The role of HACCP and the application of its principles in controlling food and feed safety - NF V 01 – 006 - 09-08
- Food safety management system – AFNOR - NF EN ISO 22000 - 2005
- Audit guidelines for suppliers of private label products – Version 5 (new version 6 from 1 July 2012http://www.ifs-certification.com - International Food Standard - 08-07
- Prerequisite programs for food safety...
Regulations
Regulation (EC) No 853/2004 of the European Parliament and of the Council of April 29, 2004 laying down specific hygiene rules for food of animal origin.
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