Dangers and risks around cheese
Cheese-making - Hazards, regulations and standards

A hazard is "a biological, chemical or physical agent present in a food, or condition of that food, that may cause an adverse health effect".

Hazards may include :

• biological agents: bacteria, moulds, viruses, parasites, toxins, etc. ;

• chemical compounds: natural or acquired toxins, residues, excess additives, plant contaminants (coolants, lubricants), etc. ;

• foreign objects: broken glass, bones, insects, metal objects, etc. ;

• components causing intolerance or allergy in certain consumers (according to standard NF V 01-006).