2. Sanitary quality control of cheese production
This section deals only with controls on parameters that can have an impact on the sanitary quality of cheeses.
2.1 Main milk controls
When pumping milk at the producer's premises, it is important for the driver-feeder to visually check the quality of the milk (correct cooling, suspect odor or color, etc.).
Before unloading, Dornic checks temperature, pH and acidity. High temperature (> 10°C), low pH and high acidity may be signs of microbial development that could be detrimental to sanitary quality. Target pH and acidity values vary from one milk to another.
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Maximum regulatory temperatures are :
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Sanitary quality control of cheese production
Cheese production control plans
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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