THE SPECIALIST CHEESEMAKERS CODE OF BEST PRACTICE

In view of the distinctive nature of specialist cheesemaking the SCA recognised that it would be helpful to issue further guidance on good hygiene practices for small businesses and the enforcement officers who come into contact with them. The Code was first produced in 1997, was updated in 2007 and updated again in 2011 with revised text, new sections and diagrams and pictures.

The Code is not intended to be an authoritative guide to cheesemaking – its prime aim is to provide guidance on good hygiene practice. The Code contains a brief introduction to cheesemaking, covering all stages from raw milk production through to retail sale of cheese. It places particular emphasis on the maintenance of good hygiene quality that is vital for specialist cheese production. It addresses Hazard Analysis, hygiene pre-requisites, the law and food law inspections. It is recognised that the Code cannot answer all your questions so provides guidance on further sources of information.

The Code includes the following chapters:

CONTENTS

INTRODUCTION
HOW CHEESE IS MADE
HAZARD ANALYSIS AND CRITICAL CONTROL POINT
HYGIENE PRE-REQUISITE PROGRAMMES
PROCESS STEPS: INTRODUCTION
TEMPERATURE CONTROL OF CHEESE
MILK AND CHEESEMAKING: THE LAW IN THE EUROPEAN UNION
FOOD LAW INSPECTIONS AND YOUR BUSINESS
MICROBIOLOGICAL SAMPLING AND TESTING
CONTACTS FOR HELP AND ADVICE
USEFUL PUBLICATIONS
GLOSSARY OF TERMS
Appendix 1: Controls on Raw Milk Production
Appendix 2: Extract from Regulation (EC) 2073/2005 on microbiological criteria for foodstuffs
Appendix 3: SCA Recommended Microbiological Standards
Appendix 4: Flow Charts Describing the Process of Cheesemaking
Appendix 5: Example of a Cheesemaking Log 1
Appendix 6: Example of a Cheesemaking Log 2
Appendix 7: Example of a Written Cleaning Schedule 1: Cheesemaker
Appendix 8: Example of a Written Cleaning Schedule 2: Retailer
Appendix 9: Guide to the Correct Temperatures for Maturing or Ripening Cheese for Affineurs and Retailers
Appendix 10: Example Training Record

The third edition contains new sections on the control of allergens, and the importance of personal hygiene, added ingredients and labelling, management of cheese mites and the significance of histamine. The HACCP Section is now in the internationally-recognised, Codex format which explains the 7 principles and gives detailed examples of pre-requisite programmes, there is an up to date list of EU and UK legislation, the temperature control requirements and legislation have been expanded and clarified and there is a revised list of contacts and assistance. To keep up to date it is vital that you obtain your copy. You will also need Edition 3 to comply with your SALSA plus SCA audits.

If you would like to order your copy of the Code of Best Practice Edition 3 there is a special price of £15.00 per copy (ex p&p) for members of the SCA (provided the membership subscription for the current year has been paid). For non-members, the cost is £90.00 (ex p&p). It is free of charge for Environmental Health Officers. Postage and packing is £3.00. The Code will be sent out on receipt of payment.

Please contact the SCA on 0207 253 2114 or print the order form, complete and return it to us with payment.