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 are...
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Cheese production control plans
Conclusion
Bibliography
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