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 PracticeUseful PublicationsSPECIALIST CHEESEMAKERS' ASSOCIATION PUBLICATIONS FREE PUBLICATIONSMany Food Authorities publish their own food safety advisory leaflet. Contact your Food Authority for details. The following publications are available from S Rasey,MAFF FHD, Room 429A, Ergon House, c/o Nobel House, London SW1P 3JR Dairy Product Manufacturing on the Farm - Food Safety Management.
The following publication is available from: The Dairy Hygiene Inspectorate,c/o Clive Cook, Quantock House, Paul Street, Taunton, Somerset, TAO 3NX: Code of Practice and Statement of Service.
The following publications are available from Department of Health Distribution Centre,PO Box 410, Wetherby, LS23 7LN (telephone 01937 840250, fax 01937 845381): Food Handlers Fitness to Work Guidelines for Food Business Managers. Food Handlers Fitness to Work: Your Responsibilities as a Food Handler. A Guide to Food Hazards and Your Business. A Guide to the General Food Hygiene Regulations. A Guide to the General Temperature Control Regulations.
The following publication is available from Food Hygiene Legislation Policy Unit,Department of Health, Room 501A, Skipton House, 80 London Road, London SE1 6LW (telephone 0171 972 5080, fax 0171 972 5141 or 0171 972 5142): Guidance on The Food Safety (Temperature Control) Regulations 1995.
The following publications are available from MAFF Publications, London SE99 7TP or from Welsh, Scottish and Northern Ireland Agriculture Departments: Dairy Products (Hygiene) Regulations 1995 Guidance Notes (Reference Number PB 2410) to be read in conjunction with Code of Practice No 18. The Food Safety Act 1990 and You (Reference Number PB 2507). Food Sense Booklet: Keeping Food Cool and Safe (a free booklet aimed at consumers). A Guide to Clean Milk Production (Reference Number PB 0341) A Guide to the Dairy Products (Hygiene) Regulations for Dairy Product Processors (Reference Number PB 2338). A Short Guide to the Dairy Products (Hygiene) Regulations for Dairy Farmers (Reference Number PB 2339). A Short Guide to the Dairy Products (Hygiene) Regulations for Farmers Producing and Processing Milk From Goats and Sheep (Reference Number PB 2337). Success With a Small Food Business (Reference Number PB 1475). Building on Success (Reference Number PB 2081) Staying Successful (Reference Number PB 2557)
The following publications are available from: The Scottish Office Agriculture Environment and FisheriesDepartment, Food and Dairy Division, Pentland House, 47 Robb's Loan, Edinburgh EH14 1TW Code of Practice on the Hygienic Control of Goats Milk. Code of Practice on the Hygienic Control of Sheep Milk. Notes for Guidance on the Cleaning and Disinfection of Ancillary Equipment Associated with Milk Pasteurisers.
PRICED PUBLICATIONSThe following priced publication is available from The Department of Health Distribution Centre,PO Box 410, Wetherby, LS23 7LN (telephone 01937 840250, fax 01937 845381): Food Handlers Fitness to Work Guidance for Food Businesses, Enforcement Officers and Health Professionals. Price £2.50.
The following priced publications are available on request from The Stationery Office Publications Centre,PO Box 276, London SW8 5DT (telephone 0171873 9090) by quoting the full title and ISBN number: Advisory Committee on the Microbiological Safety of Food Report on Verocytotoxin-Producing Escherichia coli ISBN 0-11-321909-1. Price £14.00. The Dairy Products (Hygiene) Regulations 1995 ISBN 0-11-052883-2. Price £8.10. The Dairy Products (Hygiene) (Amendment) Regulations 1996 ISBN 0-11-035996-8. Price £1.55. The Dairy Products (Hygiene) Regulations (Northern Ireland) 1995 ISBN 0-337-91701-9. Price £6.95. The Dairy Products (Hygiene) (Amendment) Regulations (Northern Ireland) 1996 ISBN 0-337-92247-0. Price £1.95. The Dairy Products (Hygiene) (Scotland) Regulations 1995 ISBN 0-11-054993-7. Price £6.75. The Dairy Products (Hygiene) (Scotland) Amendment Regulations 1996 ISBN 0-11-055444-2. Price £1.55. The Food Premises (Registration) Regulations 1991 ISBN 0-1-015856-3. Price £2.70. The Food Premises (Registration) Regulations (Northern Ireland) 1992 ISBN 0-337-10767-x. Price £3.10. The Food Safety Act 1990 Chapter 16 ISBN 0-10-541690-8. Price £6.45. Food Safety Act Code of Practice No. 9: Food Hygiene Inspections (Revised September 1995) ISBN 0-11-321931-8. Price £4.95. Food Safety Act Code of Practice No.10: Enforcement of the Temperature ControlRequirements of Food Hygiene Regulations ISBN 0-11-321465-0. Price £2.55. Food Safety Act Code of Practice No. 16: Enforcement of the Food Safety Act 1990 in Relation to the Food Hazard Warning System ISBN 0-11-321583-5. Price £3.30. Food Safety Act Code of Practice No. 18: Enforcement of the Dairy Products (Hygiene) Regulations 1995 and the Dairy Products (Hygiene) (Scotland) Regulations 1995 ISBN 0-11-321957-1. Price £4.50. The Food Safety (Northern Ireland) Order 1991 ISBN 0-11-013762-0. Price £6.15. The Food Safety (Amendment) (Northern Ireland) Order 1996 ISBN 0-11-135971-2. Price £2.40. The Food Safety (Northern Ireland) Order Code of Practice No. 8: Food Hygiene Inspections (Revised December 1995) ISBN 0-337-37019-2. Price £5.00. The Food Safety (Northern Ireland) Order Code of Practice No. 9: Enforcement of the Temperature Control Requirements of Food Hygiene Regulations ISBN 0-337-07673-1. Price £2.60. The Food Safety (Northern Ireland) Order 1991 Code of Practice No. 14: Enforcement of the Food Safety (Northern Ireland) Order 1991 in relation to the Food Hazard Warning System ISBN 0-337-07865-3. Price £2.90. The Food Safety (Northern Ireland) Order 1991 Code of Practice No. 16: Enforcement of the Dairy Products (Hygiene) Regulations (Northern Ireland) 1995 ISBN 0-337-37018-4. Price £4.20. The Food Safety (General Food Hygiene) Regulations 1995 ISBN 0-11-053227-9. Price £3.20. The Food Safety (General Food Hygiene) Regulations 1995 Industry Guide to Good Hygiene Practice: Catering Guide ISBN 0-11-321899-0. Price £3.50. The Food Safety (General Food Hygiene) Regulations (Northern Ireland) 1995 ISBN 0-337-91860-0. Price £3.70. The Food Safety (Temperature Control) Regulations 1995 ISBN 0-11-053383-6. Price £2.35. The Food Safety (Temperature Control) Regulations (Northern Ireland) 1995 ISBN 0-337-91877-5. Price £2.80.
SPECIALIST CHEESEMAKERS' ASSOCIATION PUBLICATIONSThe following publications are available from: The Specialist Cheesemakers' Association,17 Clerkenwell Green London EC1R 0DP SCA Technical Bulletin No 1: Raw Milk. Important Microbiological Hazards and Precautionary Measures to Avoid Disease. Price £1.50 per single copy. Free to SCA members. SCA Members Monograph No 2: Milk Borne Diseases. Price £2.00 per single copy. Free to SCA members.
OTHER PUBLICATIONS OF GENERAL INTEREST:(Prices given where known.) Campden and Chorleywood Food Research Association Evaluation of Shelf Life for Chilled Foods, Technical Manual No 28. HACCP: a Practical Guide, Technical Manual No 38. Both available from Campden and Chorleywood Food Research Association,Chipping Campden, Gloucestershire GL55 6LD Telephone 01386 840319. Cheese (4 volumes). Dr John Gilbert Davis. Published by Churchill Livingstone 1965 - 1976. Now out of print, but may be available through libraries. It is of interest to small scale establishments because the science is practical, the technology simple, and the advice very sound. Cheesemaking Practice. R Scott. ISBN 0-85334-392-6. Published by Elsevier Applied Science Publishers, London. No longer published, but may be available through libraries. IF Guidelines for Good Hygienic Practice in the Manufacture of Dairy-Based Products. Dairy Industry Federation, London telephone 0171 486 7244. The Fabrication of Farmstead Goat Cheese. Jean-Claude le Jaouen. (English translation) ISBN 0-9607404-3-0. Published by Cheesemakers' Journal, P.O. Box 85, Ashfield, MA 01330, USA in 1987. HACCP: a Practical Approach. Sara Mortimore and Carol Walker. ISBN 0-412-57020-3. Published by Chapman and Hall, London. (Also available is the training package 'A Practical Approach to HACCP', a trainers' manual by the same authors and including the book 'HACCP: a Practical Approach'. ISBN 0-7514-0305-9. Also published by Chapman and Hall, the approximate cost of the package is £495.00) The Home Dairying Book. Katie Thear - Editor. ISBN 0-906137-01-4. Published by Broad Leys Publishing Co., Widdington, Saffron Walden, Essex, CB11 3SP. Hygiene for Management. Richard A Sprenger. ISBN 1-871912-60-1. Published by Highfield Publications telephone 01302 850007. Mastitis Control in Dairy Herds, an Illustrated and Practical Guide. Roger Blowey and Peter Edmondson. ISBN 0-85236-314-1. Published by Farming Press Books, Miller Freeman Professional Ltd, Wharfedale Road, Ipswich, IP1 4LG. Price £19.95 Practical Cheesemaking. Kathy Biss. ISBN 1-85223-023-1. Published by the Crowood Press. Practical Sheep Dairying. Olivia Mills. ISBN 0-7225-1880-3. Published by Thorsons Publishing Group, Wellingborough, Northamptonshire. Shelf Life of Foods - Guidelines for its Determination and Prediction. ISBN 0-905367-11-1. Available from Institute of Food Science and Technology (UK), 5 Cambridge Court, 210 Shepherds Bush Road, London W6 7NL.
BRITISH STANDARDS INSTITUTION (BSI) PUBLICATIONSThe following publications are available from BSI Customer Services Sales Department,389 Chiswick High Road, London W4 4AL (telephone 0181 996 7000 fax 0181 996 7001): BSI Code of Practice 5305: 1984 - Cleaning and Disinfecting of Plant and Equipment Used in the Dairy Industry. BSI Code of Practice 7771: 1994 - Pasteurisation of Milk on Farms and in Small Dairies.
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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 |
