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 and was updated in 2007 to take account of new, 2006, EU food hygiene regulations.
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 new Code includes the following chapters:
- Introduction
- How Cheese is made
- Hazard analysis and your business
- Hygiene Pre-Requisite Programmes
- Process Steps: Introduction
- Temperature Control Of Cheese
- Milk and Cheesemaking: the Law
- Food Law inspections and your business
- Microbiological Sampling And Testing
- Contacts for Help and Advice
- Useful Publications
- Glossary of terms
If you would like a copy of the Code of Best Practice there is a special price of £12.00 per copy for members of the SCA. For non-members, the cost is £80.00. Please contact SCA or print the order form, complete and return to it to us with payment.