Introduction
How cheese is made
Hazard analysis and your business
Milk production
Cheesemaking
Cheese retailers
Staff hygeine and
training
Milk and cheesemaking: The Law
Food Law inspections
and your business
Glossary of terms
Annex A: Flow Charts Describing the Process
of Cheesemaking
Annex B: Examples of Written Cleaning
Schedules
Annex C: Standards for Milk to be used
in Cheese, and Microbiological Standards for Cheese
Annex D: Guide to the Correct Temperatures
for Maturing or Ripening Cheese
Annex E: Examples of Cheesemaking Logs
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The Specialist Cheesemakers Code of Best PracticeAnnex A: Flow Charts Describing the Process of Cheesemaking
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Specialist Cheesemakers Association 17 Clerkenwell Green London EC1R 0DP Tel: 020 7253 2114 Fax: 020 7608 1645 Email: info@specialistcheesemakers.co.uk |
