food safety workbook for farmhouse cheesemakers
TRANSCRIPT
Food Safety Workbookfor Farmhouse Cheesemakers
This workbook is a joint project between
the Food Safety Authority of Ireland and Teagasc In cooperation with
HACCP/Food Safety Workbookfor Farmhouse Cheesemakers
This workbook is a joint project between
the Food Safety Authority of Ireland and Teagasc
in cooperation with
CÁIS – the Association of Irish Farmhouse Cheesemakers
with support from the
Department of Community, Equality and Gaeltacht Affairs
2
SECTION 1
IntroductionIntroduction 4Objective 4HACCP-based Procedures 4
SECTION 2
How to Complete and Implement this WorkbookHow to Complete and Implement this Workbook 6Management Commitment 6
SECTION 3
Overview of Your BusinessBusiness Details 8Livestock Details 9Animal Health and Animal Remedies 9Product(s) Description and Other Information 10Supplier List 11
SECTION 4
Prerequisites Hygiene Requirements Introduction 13How to Complete this Section 13Premises, Equipment, Facilities, Services and Maintenance 14 Personal Hygiene 16Staff Training and Supervision 17Cleaning and Disinfection 18Pest and Waste Control 20Traceability and Recall Procedures 21Summary of Improvements or Changes Required 22Example of Work Flow/Floor Plan in a Cheesemaking Operation 23Example of a Cleaning Schedule 24Example of a Staff Training Record 25
SECTION 5
HACCPIntroduction 27How to Complete this Section 27Example of a Flow Chart of Cheese Manufacturing Steps 28Hazard Analysis 30(1) Typical hazards in cheesemaking 30(2) Identification and control of hazards in
milk production and cheesemaking steps 31Identification of Critical Control Points (CCPs) 52How to Identify CCPs 52Critical Limits for CCPs 52Documentation and Records 53Verification of HACCP-based Procedures 53Summary of CCPs in Your Business 54Sample Cheesemaking/Production Log 55Sample Staff Responsibilities/Duties Record 56Sample Event Record 57
SECTION 6
Declaration of Completion of Workbook And Review ScheduleDeclaration of Completion 59Scheduled Reviews 59
APPENDICES
APPENDIX 1 Health Requirements for Raw Milk and Colostrum Production 61
APPENDIX 2 Requirements Concerning Dairy and Colostrum-based Products 63
APPENDIX 3 Microbiological Criteria, Environmental Sampling for Listeria monocytogenes and Shelf-life Studies 67
APPENDIX 4 Reference Material 72APPENDIX 5 Acknowledgements 73
CONTENTS
Supplies Name and address of supplier(s)Bought in milk or curd
Starter
Rennet
Other cultures, e.g. mould, smear etc
Herbs/spices
Salt/brine
Packaging and processing materials in contact with the cheese, e.g. wax, cloth, moulds, smoke, ink labels, bags, boxes etc.Note: All materials, including packaging, should be in compliance with food law.Cleaning products, sterilisers and disinfectants
Note: All products should be suitable for use in food premises.
Other, e.g. acid for altering pH of brine
Acidity regulators should be compliant with EU legislation
SECTION 1Introduction 4
Introduction
This workbook has been produced to assist farmhouse cheesemakers meet their legal obligation to develop and implement a food safety management system based on the principles of HACCP (Hazard Analysis and Critical Control Point), also referred to as HACCP-based procedures. It recognises that such an approach must be underpinned by good hygiene practices. The workbook takes a step by step approach to describing and recording individual operations in cheesemaking, from raw material production/purchasing through to the storage and dispatch of cheese. It will help you to identify and control hazards associated with your operations and to verify that you are controlling these hazards.
OBJECTIVETo enable farmhouse cheesemakers to use this workbook to develop and implement their own HACCP-based procedures for the manufacture of cheese in compliance with food law.
HACCP-BASED PROCEDURESThe majority of food safety hazards are controlled by adhering to good cheese making practices and by ensuring good structural, operational and personal hygiene. Structural, operational and personal hygiene are referred to as prerequisite hygiene requirements, e.g. condition and upkeep of premises, pest control, cleaning and maintenance etc. (For more details, see Section 4. Prerequisites Hygiene Requirements).
A food safety hazard is a:• Biological agent, e.g. Salmonella species• Chemical agent, e.g. antibiotic residue• Physical agent, e.g. piece of metal (with the potential to cause adverse health effects)
HACCP is used to identify food safety hazards and the steps in your process which are critical to control and monitor so as to ensure safe food. These steps in your process are referred to as Critical Control Points (CCPs). In simple terms, HACCP involves: • Identifying what can go wrong • Planning to prevent/control it • Checking that you are doing what you planned to do
01
SECTION 2How to Complete and Implement this Workbook 6
How to Complete and Implement this Workbook
1 Fill in the management commitment box below2 Give details of your business in Section 33 Ensure that you are implementing the prerequisite hygiene requirements in Section 44 In Section 5: − Identify the steps in your business − Identify the hazards and suggested controls relevant to each of these steps − Identify the CCPs by answering the questions on page 52 and completing the table on page 545 Fill in the Declaration of Completion on page 59.6 Implement the controls and keep the records you have identified. 7 Regularly check that control is being maintained.8 Review workbook annually or whenever there is a change in your business,
e.g. new recipe, new equipment, extension/alterations etc, that is likely to affect food safety.
MANAGEMENT COMMITMENTThe following personnel are responsible for developing, implementing and maintaining the HACCP-based procedures:
Business owner(s) and those having management or supervisory responsibilities Name
Position
Name
Position
Name
Position
Others:(if appropriate)
02
SECTION 3Overview of Your Business 8
Business Details
Manufacturing Address
Tel Email
Milk and cheese premises Cheese made using own milkTick as relevant
Cheese made using bought in milk Tick as relevant
Milking animals on same site as cheese production Not Relevant
Milk cooling, e.g. plate cooler, bulk tank, in-churn cooler. Please specify:
Milk transport system, e.g. mobile tank, piped, churnPlease specify:
Cheese making - near/in the vicinity of farm facilities, e.g. animal buildings, slurry store, dungsted, silage pit etc. Indicate Yes or No:
Cheese storage - near/in the vicinity of farm facilities, e.g. animal buildings, slurry store, dungsted, silage pit etc. Indicate Yes or No:
Staff *Total number of staff involvedCheese activities onlyMilking onlyJoint livestock and cheese activities
Identification Mark
Water Tick as relevantType of supply
Mains supply Public group scheme Private group scheme Private supply, e.g. well or borehole
On site system protection
Ultraviolet Chlorination Filter No on-site treatment Storage facilities adequately protected
* NoteA sample staff responsibilities/duties record is given on page 56.
03
9SECTION 3Overview of Your Business
Livestock Details
For completion only where own milk is used to make cheese
Animals Cow Goat Sheep GuidanceHerd or flock size i.e. approx. average (excluding young stock)
Herd/flock mainly self contained
i.e. replacements normally on-farm reared
Bought in stock known source
i.e. replacements from known source
or Bought in stock open market
i.e. replacements from dealer or market
Other livestock on site, e.g. poultry, horses etc
Animal Health and Animal RemediesOnly milk from animals meeting the legislative health, treatment and processing requirements set out in Appendix 1 is used for cheese production. Indicate Yes or No: ________________________
NoteThe following is a recommendation from a Food Safety Authority of Ireland report on tuberculosis – [“Milk intended to be consumed, or to be further processed, without prior heat treatment, i.e. pasteurisation or equivalent heat treatment, should come from registered herds or flocks that are subject to an official tuberculosis control plan. In the case of cattle, the control plan should include herd inspection and herd testing for tuberculosis every six months to minimise the risk of delay in detecting infected animals. Likewise, goat herds and sheep flocks kept for milk production should be subject to an official tuberculosis control plan that addresses public health concerns in terms of food safety.”]
Other non-statutory policies/controls (if appropriate) e.g. testing for pathogens, vaccination etc
SECTION 3Overview of Your Business 10
Prod
uct(
s) D
escr
iptio
n an
d Ot
her I
nfor
mat
ion
Chee
se n
ame
Gene
ric ty
pe o
f pro
duct
ion,
e.g
. fre
sh, s
oft,
mou
ld-r
ipen
ed, s
mea
r-rip
ened
, har
d, a
nim
al
spec
ies,
i.e.
cow
s, g
oats
or s
heep
Raw
/low
er h
eat t
reat
men
t tha
n pa
steu
risat
ion
(ple
ase
spec
ify ti
me
and
tem
p____
______
___)/
past
euris
ed m
ilk
Ow
n or
bou
ght i
n m
ilk o
r bot
h
Age
at m
atur
ity
pH Moi
stur
e co
nten
t and
/ or
ava
ilabl
e wa
ter (
a w),
whe
re a
vaila
ble
Salt
cont
ent
Adde
d in
gred
ient
s, e
.g. h
erbs
, se
awee
d, fr
uit e
tc. o
r pro
cess
, e.g
. sm
okin
g
Shel
f-lif
e
Prod
uctio
n le
vel,
i.e. a
ppro
x %
of o
vera
ll pr
oduc
tion
List
the
inte
nded
use
(s),
e.g.
(a) r
eady
for
cons
umpt
ion;
(b) f
urth
er m
atur
atio
n; (c
) for
ch
eese
pro
cess
ing;
(d) a
s an
ingr
edie
nt; (
e)
and/
or o
ther
(ple
ase
spec
ify)
SECTION 3Overview of Your Business 11
Supplier List
Supplies Name and address of supplier(s)Bought in milk or curd
Starter
Rennet
Other cultures, e.g. mould, smear etc
Herbs/spices
Salt/brine
Packaging and processing materials in contact with the cheese, e.g. wax, cloth, moulds, smoke, ink labels, bags, boxes etc.Note: All materials, including packaging, should be in compliance with food law.
Cleaning products, sterilisers and disinfectants
Note: All products should be suitable for use in food premises.
Other, e.g. acid for altering pH of brine
Acidity regulators should be compliant with EU legislation
Note: The product specifications should be maintained for all ingredients purchased and all materials used should be in compliance with EU legislation
13SECTION 4Prerequisite Hygiene Requirements 13
Introduction
Hygienic premises and staff practices form the foundation of your HACCP-based procedures. These are known as prerequisite hygiene requirements and will control the majority of hazards that you encounter in your business.
The following tables detail the typical structural, operational, and personal hygiene controls which should be in place in a cheesemaking premises. In Section 5 (HACCP), you will identify hazards specific to each step in the cheesemaking process.
HOW TO COMPLETE THIS SECTIONWork through each table in this section and tick the controls that you have in place. If you identify something you aren’t doing or should be doing differently or better, list it in the table on page 22 and set a deadline for introducing it into your premises/operations.
04
SECTION 4Prerequisite Hygiene Requirements 14
Wha
t can
go
wro
ngCo
ntro
l Mea
sure
Tick
if m
easu
re
is in
pla
ce
Inad
equa
te o
r poo
rly
desi
gned
, site
d, co
nstr
ucte
d or
mai
ntai
ned
prem
ises
, eq
uipm
ent,
faci
litie
s,
mai
nten
ance
and
serv
ices
ca
n le
ad to
cont
amin
atio
n,
surv
ival
or g
row
th o
f har
mfu
l ba
cter
ia; c
hem
ical
or p
hysi
cal
cont
amin
atio
n
Prem
ises
• Th
e pr
emis
es a
re si
ted
and
desi
gned
in a
man
ner w
hich
pre
vent
s con
tam
inat
ion
fr
om th
e su
rrou
ndin
g en
viro
nmen
t
• Th
e sp
ace
is b
ig e
noug
h an
d su
itabl
y la
id o
ut to
allo
w h
ygie
nic o
pera
tions
(N
ote:
it is
reco
mm
ende
d th
at y
ou d
raw
a fl
oor p
lan
of th
e w
ork
flow
in y
our p
rem
ises
. Se
e sa
mpl
e flo
or p
lan
on p
age
23)
• Th
e w
alls
, floo
rs a
nd ce
iling
s are
mai
ntai
ned
in a
soun
d co
nditi
on
and
are
easy
to cl
ean
and
whe
re n
eces
sary
, to
disi
nfec
t
• Ro
oms h
ave
suita
ble
vent
ilatio
n to
pre
vent
moi
stur
e bu
ild-u
p
• Th
e pr
emis
es a
re m
aint
aine
d in
goo
d re
pair
• If
the
farm
faci
litie
s, e
.g. a
nim
al b
uild
ings
, slu
rry
stor
e, d
ungs
ted,
sila
ge p
it et
c, a
re a
djac
ent
to th
e ch
eese
room
, the
re a
re co
ntro
ls in
pla
ce to
pre
vent
cont
amin
atio
n, e
.g. v
ia d
rain
s
Equi
pmen
t and
ute
nsils
• Co
nstr
ucte
d of
smoo
th, c
orro
sion
resi
stan
t and
non
-tox
ic m
ater
ials
• In
stal
led
in a
man
ner t
hat a
llow
s ade
quat
e cl
eani
ng in
clud
ing
surr
ound
ing
area
s
• Ca
pabl
e of
bei
ng e
ffec
tivel
y cl
eane
d, d
isin
fect
ed (a
s app
ropr
iate
) and
mai
ntai
ned
• Ar
rang
emen
ts e
xist
for t
he co
rrec
t sto
rage
and
pro
tect
ion
of e
quip
men
t an
d ut
ensi
ls b
etw
een
use
• Eq
uipm
ent w
hich
requ
ires c
alib
ratio
n is
regu
larly
calib
rate
d, e
.g. p
H m
eter
, th
erm
omet
er, t
empe
ratu
re co
ntro
l of t
he p
aste
uris
er e
tc
Prem
ises
, Equ
ipm
ent,
Faci
litie
s, S
ervi
ces,
and
Mai
nten
ance
SECTION 4Prerequisite Hygiene Requirements 15
Wha
t can
go
wro
ngCo
ntro
l Mea
sure
Tick
if m
easu
re
is in
pla
ce
Inad
equa
te o
r poo
rly
desi
gned
, site
d, co
nstr
ucte
d or
mai
ntai
ned
prem
ises
, eq
uipm
ent,
faci
litie
s,
mai
nten
ance
and
serv
ices
ca
n le
ad to
cont
amin
atio
n,
surv
ival
or g
row
th o
f har
mfu
l ba
cter
ia; c
hem
ical
or p
hysi
cal
cont
amin
atio
n
Faci
litie
s•
Adeq
uate
ly ve
ntila
ted
hygi
enic
faci
litie
s, i.e
. toi
lets
, was
h-ha
nd b
asin
su
pplie
d w
ith h
ot a
nd co
ld w
ater
, mat
eria
ls fo
r cle
anin
g ha
nds,
hyg
ieni
c han
d dr
ying
fa
cilit
ies a
nd a
n ar
ea to
chan
ge a
nd st
ore
clot
hes,
are
ava
ilabl
e an
d pr
oper
ly m
aint
aine
d
• Ad
equa
te fa
cilit
ies f
or st
orag
e of
clea
ning
age
nts a
nd d
isin
fect
ants
Serv
ices
• An
ade
quat
e an
d pr
otec
ted
wat
er su
pply
of p
otab
le q
ualit
y is
ava
ilabl
e
• Cl
ean
air c
ircul
atio
n un
it, e
.g. h
umid
ifier
Mai
nten
ance
• Th
e pr
emis
es, e
quip
men
t, fa
cilit
ies a
nd se
rvic
es a
re m
aint
aine
d in
goo
d re
pair
16SECTION 4Prerequisite Hygiene Requirements
Wha
t can
go
wro
ngCo
ntro
l Mea
sure
Tick
if m
easu
re
is in
pla
ce
Poor
per
sona
l hyg
iene
ca
n le
ad to
cont
amin
atio
n,
surv
ival
or g
row
th o
f har
mfu
l ba
cter
ia; c
hem
ical
or p
hysi
cal
cont
amin
atio
n
Ensu
re th
at st
aff:
• D
o no
t mov
e be
twee
n ex
tern
al a
reas
(esp
ecia
lly li
vest
ock
area
s) a
nd p
rodu
ctio
n
area
s with
out c
hang
ing
prot
ectiv
e cl
othi
ng, f
ootw
ear a
nd w
ashi
ng h
ands
• W
ash
hand
s whe
n en
terin
g an
y pr
oduc
tion
area
and
bef
ore
hand
ling
milk
or c
hees
e
• W
ash
hand
s aft
er v
isiti
ng th
e to
ilet,
eatin
g/dr
inki
ng o
r han
dlin
g w
aste
or d
irty
item
s
• En
sure
that
glo
ves (
if us
ed),
are
used
app
ropr
iate
ly a
nd d
o no
t bec
ome
a so
urce
of c
onta
min
atio
n
• W
ear c
lean
pro
tect
ive
clot
hing
and
hai
r cov
erin
gs
• Le
ave
pers
onal
item
s, e
.g. p
hone
s, k
eys,
mus
ic p
laye
rs e
tc, o
utsi
de th
e pr
oces
sing
are
a
• D
o no
t wea
r jew
elle
ry
• En
sure
that
fing
erna
ils a
re cu
t sho
rt a
nd cl
ean
• Re
port
illn
ess s
uch
as fo
od p
oiso
ning
, gas
tric
pro
blem
s, co
ughs
/col
ds e
tc.
• D
o no
t han
dle
food
if th
ey h
ave
vom
iting
and
/or d
iarr
hoea
or i
f the
y ar
e in
dou
bt a
bout
per
sona
l illn
ess
• Co
ver c
uts a
nd so
res
• Re
frai
n fr
om u
nhyg
ieni
c hab
its w
hich
coul
d co
ntam
inat
e m
ilk o
r che
ese,
such
as:
-
Coug
hing
, sne
ezin
g ov
er o
r nea
r pro
duct
s
-
Touc
hing
you
r mou
th, n
ose,
ear
s or h
air w
hils
t wor
king
-
Eatin
g, d
rinki
ng
• En
sure
that
onl
y au
thor
ised
vis
itors
ent
er th
e pr
emis
es,
wea
r sui
tabl
e pr
otec
tive
clot
hing
and
are
not
left
una
tten
ded
Pers
onal
Hyg
iene
17SECTION 4Prerequisite Hygiene Requirements
Wha
t can
go
wro
ngCo
ntro
l Mea
sure
Tick
if m
easu
re
is in
pla
ce
Insu
ffici
ently
trai
ned
or
supe
rvis
ed st
aff ca
n le
ad
to co
ntam
inat
ion,
surv
ival
or
gro
wth
of h
arm
ful
bact
eria
; che
mic
al o
r phy
sica
l co
ntam
inat
ion
• Re
ceiv
e tr
aini
ng a
nd/o
r ins
truc
tion
to e
nsur
e th
at th
ey h
ave
suffi
cien
t und
erst
andi
ng
of fo
od sa
fety
/foo
d hy
gien
e to
ena
ble
them
to ca
rry
out t
heir
dutie
s in
a hy
gien
ic m
anne
r
• W
ho a
re re
spon
sibl
e fo
r the
dev
elop
men
t of t
his w
orkb
ook
unde
rsta
nd th
e pr
inci
ples
of H
ACCP
• Ar
e re
gula
rly su
perv
ised
to e
nsur
e th
at th
ey im
plem
ent h
ygie
nic p
ract
ices
• Ke
ep re
cord
s of f
orm
al, e
.g. e
xter
nal c
ours
e, a
nd in
form
al, e
.g. in
-hou
se o
r on
the
job,
tr
aini
ng a
re k
ept (
see
exam
ple
of st
aff tr
aini
ng re
cord
on
page
25)
Note
Det
ails
of t
he sk
ills f
ood
hand
lers
shou
ld h
ave
are
outli
ned
in th
e FS
AI Tr
aini
ng G
uide
s –
Leve
l 1 In
duct
ion
Skill
s; L
evel
2 A
dditi
onal
Ski
lls a
nd L
evel
3 F
ood
Safe
ty S
kills
for M
anag
emen
t
Staff
Trai
ning
and
Sup
ervi
sion
SECTION 4Prerequisite Hygiene Requirements 18
Wha
t can
go
wro
ngCo
ntro
l Mea
sure
Tick
if m
easu
re
is in
pla
ce
Poor
qua
lity
wat
er,
inad
equa
te cl
eani
ng a
nd/
or d
isin
fect
ion
can
lead
to
cont
amin
atio
n, su
rviv
al o
r gr
owth
of h
arm
ful b
acte
ria;
chem
ical
or p
hysi
cal
cont
amin
atio
n
• O
pera
te a
clea
n as
you
go
polic
y
• U
se a
clea
ning
sche
dule
to id
entif
y th
e ite
ms t
hat s
houl
d be
clea
ned:
- T
hrou
ghou
t the
day
/dai
ly/w
eekl
y/m
onth
ly (s
ee p
age
24 fo
r an
exam
ple
of
a cl
eani
ng sc
hedu
le)
Prem
ises
Ensu
re th
at:
• An
y so
iling
, deb
ris o
r was
te is
clea
red
away
pro
mpt
ly
• Fl
oors
are
regu
larly
bru
shed
and
was
hed
dow
n
• D
rain
s are
kep
t cle
an a
nd fr
ee fr
om b
lock
age
and
disi
nfec
ted
at in
terv
als
• So
iling
of w
alls
or fi
ttin
gs a
re cl
eane
d pr
ompt
ly
• At
the
end
of e
ach
wor
k pe
riod,
the
inte
rior i
s left
thor
ough
ly cl
ean
• W
aste
dis
posa
l are
as a
re k
ept t
idy
and
brus
hed
clea
n ea
ch d
ay
• Ap
proa
ches
to th
e pr
emis
es a
re k
ept c
lean
and
was
hed
dow
n da
ily /a
s req
uire
d
• Al
l sto
rage
and
ripe
ning
are
as to
be
kept
dry
and
clea
n
Clea
ning
and
Dis
infe
ctio
n
SECTION 4Prerequisite Hygiene Requirements 19
Wha
t can
go
wro
ngCo
ntro
l Mea
sure
Tick
if m
easu
re
is in
pla
ce
Poor
clea
ning
and
/or
disi
nfec
tion
can
lead
to
cont
amin
atio
n, su
rviv
al o
r gr
owth
of h
arm
ful b
acte
ria;
chem
ical
or p
hysi
cal
cont
amin
atio
n
Equi
pmen
t•
Cle
an a
ny su
rfac
e th
at h
as h
ad co
ntac
t with
milk
, in
gred
ient
s or c
hees
e an
d di
sinf
ect a
s app
ropr
iate
• Ri
nse
with
pot
able
wat
er im
med
iate
ly a
fter
use
to a
void
drie
d re
sidu
es
• W
ash
all e
quip
men
t as s
oon
as p
ossi
ble,
usi
ng th
e co
rrec
t cle
anin
g ch
emic
als e
nsur
ing
that
:
-
Chem
ical
s are
use
d at
the
requ
ired
stre
ngth
-
Adeq
uate
wat
er is
use
d at
the
requ
ired
tem
pera
ture
-
Suffi
cien
t che
mic
al o
r hea
t con
tact
tim
e is
allo
wed
to e
nsur
e di
sinf
ectio
n
-
Equi
pmen
t is s
uffici
ently
rins
ed
• Po
sitio
n eq
uipm
ent a
fter
was
hing
to a
llow
nat
ural
dra
inag
e
• Pr
otec
t equ
ipm
ent f
rom
cont
amin
atio
n, e
.g. d
ust o
r flyi
ng in
sect
s
• In
spec
t equ
ipm
ent b
efor
e us
e fo
r res
idue
s or s
cale
and
trea
t acc
ordi
ngly
• Ke
ep a
ll cl
eani
ng e
quip
men
t and
chem
ical
cont
aine
rs cl
ean
and
tidy
Note
1Se
e Ap
pend
ix 3
(pag
e 67
) reg
ardi
ng sa
mpl
ing
of p
roce
ssin
g ar
eas
and
equi
pmen
t for
L. m
onoc
ytog
enes
.
Note
2Ph
enol
ic ch
emic
als s
houl
d no
t be
used
in th
e da
iry, m
ilkin
g or
hou
sing
are
as,
as th
ese
can
reac
t with
chlo
rine
base
d ch
emic
als t
o pr
oduc
e ch
loro
phen
ols.
Th
ese
can
prod
uce
a st
rong
tain
t in
milk
eve
n at
low
conc
entr
atio
ns.
Clea
ning
and
Dis
infe
ctio
n (c
ontin
ued)
SECTION 4Prerequisite Hygiene Requirements 20
Wha
t can
go
wro
ngCo
ntro
l Mea
sure
Tick
if m
easu
re
is in
pla
ce
Inad
equa
te p
est c
ontr
ol o
r wa
ste
cont
rol c
an le
ad to
co
ntam
inat
ion,
surv
ival
or
grow
th o
f har
mfu
l bac
teria
; ch
emic
al o
r phy
sica
l co
ntam
inat
ion
On th
e fa
rm:
• Pr
otec
t ani
mal
feed
, esp
ecia
lly st
raig
hts o
r com
poun
d fe
eds,
from
pes
t inf
esta
tion
incl
udin
g bi
rds
• Ke
ep th
e pa
rlour
, dai
ry a
nd su
rrou
ndin
g ar
eas c
lean
and
tidy
and
pro
tect
from
pes
ts a
s req
uire
d
• Ke
ep a
ccum
ulat
ions
of s
lurr
y an
d fa
rm y
ard
man
ure
to a
min
imum
• Ac
t to
redu
ce fl
y po
pula
tions
• M
ake
a fo
rmal
insp
ectio
n ea
ch m
onth
for s
igns
of r
oden
ts a
nd a
ct if
foun
d
Chee
sem
akin
g:•
Prom
ptly
rem
ove
any
rubb
ish,
deb
ris o
r che
ese
was
te
(in p
artic
ular
curd
s and
whe
y) to
cont
aine
rs p
rote
cted
from
pes
ts
• St
ore
any
chee
se in
gred
ient
s and
pac
kagi
ng m
ater
ials
in a
pes
t-fr
ee e
nviro
nmen
t
• Ke
ep d
oors
clos
ed a
nd e
nsur
e ot
her o
peni
ngs a
re p
rote
cted
from
pes
ts, e
.g. fl
ies,
bird
s, ra
ts e
tc
• Ke
ep th
e pr
emis
es cl
ean
and
tidy,
adop
ting
a ‘cl
ean
as y
ou g
o’ p
olic
y
• Cl
ean
drai
ns a
nd ch
anne
ls d
aily
to re
mov
e ch
eese
was
te a
nd a
void
stan
ding
wat
er
• En
sure
that
inse
ct tr
aps w
ork
corr
ectly
and
that
the
loca
tion
of th
e in
sect
ocut
or
will
not
lead
to co
ntam
inat
ion
of th
e ch
eese
mak
ing
proc
ess
• In
spec
t all
inco
min
g ra
w m
ater
ials
/ingr
edie
nts f
or si
gns o
f pes
ts
• St
ore
chee
se o
r ing
redi
ents
aw
ay fr
om w
alls
, to
allo
w cl
eani
ng a
nd in
spec
tions
• M
ake
form
al in
spec
tions
eac
h w
eek
for s
igns
of r
oden
ts o
r che
ese
mite
s
• Be
aw
are
of a
ny in
dica
tion
of p
est i
nfes
tatio
n an
d kn
ow w
hat t
o do
Pest
and
Was
te C
ontr
ol
SECTION 4Prerequisite Hygiene Requirements 21
Wha
t can
go
wro
ngCo
ntro
l Mea
sure
Tick
if m
easu
re
is in
pla
ce
Uns
afe
chee
se m
ay re
ach
the
cons
umer
if th
ese
proc
edur
es a
re n
ot in
pla
ce
Hav
e tr
acea
bilit
y an
d re
call
proc
edur
es in
pla
ce w
hich
per
mit
iden
tifica
tion
of a
nd w
ithdr
awal
/rec
all o
f co
ntam
inat
ed b
atch
es o
f che
ese
Supp
lier t
race
abili
ty:
Keep
a re
cord
of t
he in
gred
ient
s and
pac
kagi
ng y
ou re
ceiv
e fr
om y
our s
uppl
iers
. Sp
ecifi
cally
kee
p a
reco
rd o
f the
:-
Supp
lier’s
cont
act d
etai
ls
- In
gred
ient
and
pac
kagi
ng d
escr
iptio
n in
clud
ing
quan
tity
and
batc
h nu
mbe
r (if
avai
labl
e)
- D
ate
of tr
ansa
ctio
n
Cust
omer
trac
eabi
lity:
Keep
a re
cord
of t
he cu
stom
ers t
o w
hom
you
hav
e so
ld y
our p
rodu
ce (e
xclu
ding
sale
s to
the
final
cons
umer
). Sp
ecifi
cally
kee
p a
reco
rd o
f the
:
- Cu
stom
er’s
cont
act d
etai
ls
- Pr
oduc
t des
crip
tion
incl
udin
g qu
antit
y an
d ba
tch
num
ber(
s)
- D
ate
of tr
ansa
ctio
n
With
draw
al/r
ecal
l:-
Imm
edia
te w
ithdr
awal
of a
ffec
ted
chee
se fr
om th
e m
arke
t and
, if n
eces
sary
, rec
all f
rom
cons
umer
s
- Im
med
iate
ly in
form
you
r dai
ry p
rodu
ce in
spec
tor (
DPI
) of t
he in
cide
nt
Note
See
FSAI
Gui
danc
e N
ote
No.
10- P
rodu
ct R
ecal
l and
Trac
eabi
lity
for f
urth
er d
etai
ls.
Trac
eabi
lity
and
Reca
ll Pr
oced
ures
SECTION 4Prerequisite Hygiene Requirements 22
Prer
equi
site
Are
aCo
ntro
l Mea
sure
to b
e In
trod
uced
/Cha
nge
Dead
line
Sum
mar
y of
Impr
ovem
ents
or C
hang
es R
equi
red
SECTION 4Prerequisite Hygiene Requirements 23
Cold
Roo
m
Dairy
Drai
n
Ripe
ning
Roo
m 1
Ripe
ning
Roo
m 2
Pack
ing
Room
Milk
Chee
se
Ingr
edie
nts
Dirt
y ut
ensi
ls
Clea
n ut
ensi
ls
Pack
agin
g
Was
te
Office
Ingr
edin
tSt
ore
Chan
ging
Area
/ Toi
lets
Pack
agin
g St
ore
Brin
e Tan
kPr
ess
Vat
Clea
ning
Are
aUt
ensi
ls
Exam
ple
of p
erso
nnel
flow
Exam
ple
of h
igh
risk
zone
Desp
atch
Exam
ple
of W
ork
Flow
/Flo
or P
lan
in a
Che
esem
akin
g Op
erat
ion
SECTION 4Prerequisite Hygiene Requirements 24
Item
to b
e cl
eane
dFr
eque
ncy
of cl
eani
ng e
.g.
after
use
/dai
ly, w
eekl
y et
cM
etho
d of
clea
ning
Chem
ical
(s) t
o be
use
d (in
clud
ing
dilu
tion
requ
ired)
Pers
on re
spon
sibl
e
e.g
. vat
e.g.
dai
lye.
g. h
and
brus
hing
e.g.
iodi
ne so
lutio
n at
m
anuf
actu
rers
reco
mm
ende
d ra
te
e.g.
Joe
Blog
gs
Exam
ple
of a
Cle
anin
g Sc
hedu
le
25SECTION 4Prerequisite Hygiene Requirements
Example of a Staff Training Record
Nature of training Date In-house trainer or course provider
Employee signature
Copies of any certificates should be kept with this form
Name
Position
Date of Employment
SECTION 5HACCP 27
Introduction
Hygienic premises and staff practices form the foundation of your HACCP-based procedures. These are called Prerequisite Hygiene Requirements and were identified in Section 4. In this section you will identify hazards specific to steps in the cheesemaking process and identify how to control these hazards. You will specifically identify the steps which are critical to ensuring the safety of your cheese, i.e. CCPs, and how you will monitor and verify that control is maintained.
HOW TO COMPLETE THIS SECTION1 Tick the steps relevant to your business in the table below. To ensure that you do not forget any steps, you should
draw a detailed flow diagram of the steps for each of the cheeses you produce. (See example of a flow chart in a cheesemaking operation on page 28).
2 Go to the hazard analysis section (pages 30 to 51) and identify the hazards in each of these steps in your business and the appropriate controls.
3 Go to page 52 and identify the CCPs in your business by answering the three questions.
4 Complete the summary CCP table on page 54.
No. Step Tick where relevant to your cheese(s)
1 Raw milk production
2 Milk purchase and transport
3 Milk storage in bulk tank and transfer to pasteuriser/cheese vat
4 Milk pasteurisation
5 Non-milk ingredients
6 Acidification
7 Curds, salting, moulding and pressing
8 Ripening or maturation
9 Cutting, packaging and storage
10 Additional step(s), i.e. not covered in this workbook for which you will have to conduct your own hazard analysis. Please specify below
05
SECTION 5HACCP 28
Example of a Flow Chart of Cheese Manufacturing Steps
Raw milk production
Raw milk purchase and transport
Raw milk storage
Milk pasteurisation
Milk ripening (incubation with starter)/Acidification
Rennet addition
Cutting and stirring
Cooking
Draining
Moulding and pressing
Brining/salting
Ripening
Packaging
Storage
SECTION 5HACCP 29
Flow chart
Draw a flow chart for each of your cheese(s)
SECTION 5HACCP 30
Hazard Analysis
This section presents: (1) Typical hazards in cheesemaking (2) Identification and control of hazards in your business
(1) TYPICAL HAZARDS IN CHEESEMAKING (Note: this list is not exhaustive)
Number StepBiological hazards i.e. pathogenic microorganisms
Notable pathogens for cheese are:- Salmonella species- Listeria monocytogenes- Pathogenic E. coli, e.g. E. coli O157- Coagulase positive staphylococci, e.g. Staphylococcus aureus- Mycobacterium bovis which causes tuberculosis (TB)- Additional pathogens relevant to your cheese (please specify):
Key pathogen sources include:- Milking livestock- Other livestock, especially calves, pigs or poultry- Staff- Pests and domestic pets- Environment- Water Pathogens may be introduced by:- Cross-contamination from any livestock- Contamination of raw or pasteurised milk either during milking or during processing- Inadequate pasteurisation of milk (if applied)- Contamination during manufacture from: - Inadequately cleaned and/or disinfected equipment - Poor hygiene practices or operator illness - Pest infestation - The environment- Growth or survival of pathogens due to: - Incorrect cheese acidification - Inadequate temperature controls at any stage - Incorrect stock management - Intrinsic nature of the cheese
Chemical hazards
In particular: antibiotic or veterinary drug residues, cleaning chemicals, agro chemicals, oils and lubricants, refrigerants, packaging residues, other (please specify):
Physical hazards
In particular: metal and non-metal foreign bodies including paper, wrapping materials, packaging, glass fragments, clothing, hair, bristles, flying insects, dressing, personal belongings, e.g. mobile phones, other (please specify):
SECTION 5HACCP 31
(2) I
DENT
IFIC
ATIO
N AN
D CO
NTRO
L O
F HA
ZARD
S IN
MIL
K PR
ODUC
TION
AND
CHE
ESEM
AKIN
G ST
EPS
Note
1: T
he fo
llow
ing
tabl
es e
nabl
e yo
u to
iden
tify
and
cont
rol h
azar
ds in
you
r bus
ines
s No
te 2
: A
num
ber o
f diff
eren
t rec
ords
are
list
ed in
the
‘Doc
umen
tatio
n’ co
lum
n in
thes
e ta
bles
. In p
ract
ice,
muc
h of
wha
t yo
u ne
ed to
reco
rd ca
n be
stor
ed in
you
r che
esem
akin
g /p
rodu
ctio
n lo
g or
dia
ry (s
ee sa
mpl
e lo
g on
pag
e 55
).
SECTION 5HACCP 32
Step
1. R
aw m
ilk p
rodu
ctio
n
Haza
rd
Wha
t can
go
wro
ngCo
ntro
l Mea
sure
(T
ick
whe
re m
easu
re is
in p
lace
)Do
cum
enta
tion
(Tic
k w
here
mea
sure
is in
pla
ce)
Cont
amin
atio
n by
har
mfu
l ba
cter
iaAn
imal
hus
band
ry:
- An
imal
dis
ease
- So
iled
milk
ing
anim
als
- U
dder
infe
ctio
ns
- Co
ntam
inat
ed a
nim
al fe
ed
Milk
ing
met
hods
:-
Unh
ygie
nic m
ilkin
g pr
actic
es
- U
ncle
an u
dder
s
- U
ncle
an m
ilkin
g eq
uipm
ent
- Cr
oss-
cont
amin
atio
n fr
om:
•
Oth
er a
nim
als/
envi
ronm
ent
Chem
ical
cont
amin
atio
n-
Antib
iotic
s
- An
imal
trea
tmen
ts
- Te
at d
isin
fect
ants
- Cl
eani
ng ch
emic
als
- G
ener
al fa
rm d
isin
fect
ants
Fore
ign
body
cont
amin
atio
n-
Inad
equa
te m
ilk fi
ltrat
ion
To p
reve
nt, e
limin
ate
or re
duce
haz
ards
ens
ure:
• G
ood
anim
al h
ealth
and
dis
ease
cont
rol
• G
ood
anim
al h
ousi
ng m
anag
emen
t
• M
astit
is co
ntro
l
• Cl
ean
loafi
ng/g
razi
ng co
nditi
ons
• Cl
ean
sour
ce a
nd p
rote
ctio
n of
ani
mal
feed
• Cl
ean
milk
ing
tech
niqu
es
• G
ood
teat
hyg
iene
• D
etec
tion
and
reje
ctio
n of
abn
orm
al m
ilk
• Pr
ompt
and
eff
ectiv
e cl
eani
ng o
f milk
ing
equi
pmen
t an
d re
gula
r mai
nten
ance
• O
bser
ve a
ll an
imal
rem
edy
with
draw
al p
erio
ds
• Id
entif
y tr
eate
d an
imal
s and
with
draw
ant
ibio
tic m
ilk
• O
bser
ve w
ithdr
awal
per
iod
for o
ther
ani
mal
trea
tmen
ts
• U
se te
at d
ips a
ccor
ding
to m
anuf
actu
rer’s
inst
ruct
ions
• En
sure
equ
ipm
ent,
uten
sils
and
surf
aces
ar
e rin
sed
adeq
uate
ly
• D
o no
t use
phe
nolic
com
poun
ds n
ear d
airy
, m
ilkin
g fa
cilit
ies o
r dai
ry a
nim
al h
ousi
ng
• Eff
ectiv
e m
ilk fi
ltrat
ion
in p
lace
:
- Ch
ange
milk
sock
s aft
er e
ach
milk
ing
and/
or
clea
n an
d di
sinf
ect r
e-us
able
milk
filte
rs
Exam
ples
of c
ontr
ol e
vide
nce:
• An
imal
rem
edie
s rec
ord
book
and
her
d re
gist
er
• H
erd
heal
th a
nd ve
terin
ary
reco
rds
• M
astit
is re
cord
s
• M
ilkin
g m
achi
ne te
st re
port
s
• Fe
ed su
pplie
r ass
uran
ces
• Ra
w m
ilk te
st re
sults
:
− Pl
ate
coun
ts a
nd b
ovin
e so
mat
ic ce
ll co
unts
(S
CC),
and
CMT
(Cal
iforn
ia M
astit
is Te
st)
or si
mila
r. Le
gal r
equi
rem
ent o
f at l
east
2
sam
ples
per
mon
th fo
r Pla
te C
ount
for a
t lea
st
−
A) 1
SCC
sam
ple
for b
ovin
es
−
B) 2
sam
ples
per
mon
th fo
r pla
te co
unt
for a
ll ot
her s
peci
es
−
Perio
dic p
atho
gen
test
ing
(in p
artic
ular
aft
er
colo
stru
m).
Not
e: T
his i
s a co
ntro
l raw
milk
ch
eese
mak
ers m
ay co
nsid
er
• An
imal
rem
edie
s rec
ords
• Pe
riodi
c raw
milk
ant
ibio
tic te
st re
sults
• Ev
iden
ce o
f cle
anin
g pr
oced
ures
SECTION 5HACCP 33
Varia
tions
from
or a
dditi
ons t
o st
ated
haz
ards
and
cont
rols
list
ed o
n pr
evio
us p
age
for s
tep
1
Haza
rd W
hat c
an g
o w
rong
Cont
rol M
easu
re M
etho
d of
pre
vent
ion
Docu
men
tatio
n Ev
iden
ce o
f con
trol
Step
1. R
equi
red
impr
ovem
ents
Step
Cont
rol m
easu
re to
be
intr
oduc
ed/c
hang
edDe
adlin
e
SECTION 5HACCP 34
Step
2. M
ilk p
urch
ase
and
tran
spor
t [Ra
w] [
Past
euris
ed]
Haza
rd
Wha
t can
go
wro
ngCo
ntro
l Mea
sure
(T
ick
whe
re m
easu
re is
in p
lace
)Do
cum
enta
tion
(Tic
k w
here
mea
sure
is in
pla
ce)
Cont
amin
atio
n by
har
mfu
l ba
cter
ia, c
hem
ical
s and
fo
reig
n bo
dies
Haz
ards
sam
e as
raw
milk
pr
oduc
tion
(Ste
p 1)
and
raw
m
ilk st
orag
e (S
tep
3)’
Addi
tiona
l haz
ards
- Co
ntam
inat
ion
durin
g m
ilk tr
ansp
ort
- M
ultip
licat
ion
of
harm
ful b
acte
ria o
r to
xin
prod
uctio
n du
ring
tran
spor
t
Past
euris
ed m
ilk-
Inad
equa
te
past
euris
atio
n
To p
reve
nt, e
limin
ate
or re
duce
haz
ards
:•
Ensu
re su
pplie
r kno
ws t
he st
anda
rds t
hat a
re re
quire
d
• En
sure
supp
lier i
s aw
are
of w
hat t
he m
ilk w
ill b
e us
ed fo
r
• Pe
riodi
c ins
pect
ion
of th
e pr
oduc
tion
prem
ises
(S
tep
1 and
3 co
ntro
ls)
• Pe
riodi
c mic
robi
olog
ical
resu
lts o
f the
milk
at r
ecei
pt
• Se
aled
tran
spor
t tan
ks/c
onta
iner
s/pi
pes
• Re
ject
any
liqu
id m
ilk co
nsig
nmen
t, w
hich
:
-
Has
an
abno
rmal
smel
l and
app
eara
nce
-
Is d
eliv
ered
in a
vess
el w
hich
is v
isua
lly so
iled
-
Has
bee
n no
t bee
n ad
equa
tely
pro
tect
ed
-
Has
an
exce
ssiv
e st
orag
e tim
e
• Re
ject
any
milk
whi
ch is
del
iver
ed a
t a te
mpe
ratu
re
abov
e 10
°C (l
egal
lim
it is
10°C
but
stor
age
belo
w 6
°C
is b
est p
ract
ice)
unl
ess i
t will
be
used
with
in
2 ho
urs o
f milk
ing
• Re
ject
cons
ignm
ents
of f
roze
n ra
w m
ilk, w
hich
:
-
Is d
eliv
ered
at a
tem
pera
ture
abo
ve -1
8° C
(f
or g
oat m
ilk)
-
Is n
ot m
arke
d w
ith a
trac
eabl
e ba
tch
code
-
Show
s any
sign
s of d
amag
ed p
acka
ging
• As
sura
nces
of c
orre
ct h
eat t
reat
men
t
Exam
ples
of c
ontr
ol e
vide
nce
• Su
pplie
r ass
uran
ces o
f com
plia
nce
w
ith ‘r
aw m
ilk p
rodu
ctio
n (S
tep
1) an
d dr
aw
milk
stor
age
(Ste
p 3)
’
• Re
cord
of v
isits
and
insp
ectio
ns m
ade
• Co
pies
of m
ilk te
st re
sults
:
−
Plat
e co
unts
and
bov
ine
som
atic
cell
coun
ts
and
CMT
(Cal
iforn
ia M
astit
is Te
st) o
r sim
ilar
−
Perio
dic p
atho
gen
test
ing
(in p
artic
ular
aft
er
colo
stru
m).
Not
e: T
his i
s a co
ntro
l raw
milk
ch
eese
mak
ers m
ay co
nsid
er
• Su
pplie
r ass
uran
ces o
f com
plia
nce
w
ith tr
ansp
ort r
equi
rem
ents
• D
eliv
ery
reco
rd (o
r del
iver
y do
cket
) to
incl
ude:
−
Cond
ition
of m
ilk u
pon
rece
ipt
−
Tem
pera
ture
, dat
e an
d vo
lum
e
−
Cons
ignm
ent r
ejec
tion
• Ph
osph
atas
e te
st re
sults
or c
ertifi
cate
of a
ssur
ance
SECTION 5HACCP 35
Varia
tions
from
or a
dditi
ves t
o st
ated
haz
ards
and
cont
rols
list
ed o
n pr
evio
us p
age
for s
tep
2
Haza
rd W
hat c
an g
o w
rong
Cont
rol M
easu
re M
etho
d of
pre
vent
ion
Docu
men
tatio
n Ev
iden
ce o
f con
trol
Step
2. R
equi
red
impr
ovem
ents
Step
Cont
rol m
easu
re to
be
intr
oduc
ed/c
hang
edDe
adlin
e
SECTION 5HACCP 36
Step
3. M
ilk st
orag
e in
bul
k ta
nk a
nd tr
ansf
er to
pas
teur
iser
/che
ese
vat [
Raw
] [Pa
steu
rised
]
Haza
rd
Wha
t can
go
wro
ngCo
ntro
l Mea
sure
(T
ick
whe
re m
easu
re is
in p
lace
)Do
cum
enta
tion
(Tic
k w
here
mea
sure
is in
pla
ce)
Cont
amin
atio
n by
ha
rmfu
l bac
teria
- Co
ntam
inat
ion
from
th
e en
viro
nmen
t
- Co
ntam
inat
ed m
ilk
stor
age
vess
els
- Co
ntam
inat
ed
pipe
wor
k us
ed to
tr
ansp
ort m
ilk to
pa
steu
riser
/che
ese
vat
Grow
th o
f har
mfu
l ba
cter
ia a
nd/o
r pr
oduc
tion
of to
xins
-
Stor
ed w
arm
milk
- Pr
olon
ged
stor
age
- In
adeq
uate
milk
fr
eezi
ng:
-
Del
ayed
free
zing
-
Tem
pera
ture
rise
Fore
ign
body
co
ntam
inat
ion
- In
sect
s,
dust
or d
ebris
To p
reve
nt, e
limin
ate
or re
duce
haz
ards
ens
ure:
• M
ilk st
orag
e ve
ssel
s are
cove
red
• Pr
ompt
and
eff
ectiv
e cl
eani
ng o
f sto
rage
vess
els a
nd p
ipe
wor
k
• U
se d
ispo
sabl
e ch
urn
liner
s
• Pr
otec
t and
dra
in e
quip
men
t bet
wee
n us
e an
d cl
ean
milk
pum
ps
• Fo
r on-
farm
chee
se p
rodu
ctio
n, u
n-co
oled
milk
is u
sed
with
in 2
hrs
of m
ilkin
g
• Fo
r milk
sour
ced
from
ano
ther
hol
ding
(ex-
farm
milk
), un
cool
ed m
ilk is
del
iver
ed
to ch
eese
faci
lity
and
used
for c
hees
e m
akin
g im
med
iate
ly a
fter
milk
ing
• Ex
-far
m re
frig
erat
ed (<
8°C
-dai
ly co
llect
ion,
< 6
°C-if
not
dai
ly) m
ilk, d
eliv
ered
at
not
mor
e th
an 10
°C, is
use
d fo
r che
ese
mak
ing
with
in 4
hrs
of d
eliv
ery
if
stor
ed <
10°C
• Ex
-far
m re
frig
erat
ed (<
8°C
-dai
ly co
llect
ion,
< 6
°C –
if no
t dai
ly) m
ilk, d
eliv
ered
at
not
mor
e th
an 6
°C u
pon
acce
ptan
ce a
t che
ese
faci
lity
(<___
______
_ºC
) & k
ept a
t th
at te
mpe
ratu
re u
ntil
chee
se m
akin
g
In th
e ca
se o
f che
ese
prod
uced
from
hea
t tre
ated
cow
s’ m
ilk:
• If
stor
age
perio
d of
raw
cow
s’ m
ilk fr
om a
ccep
tanc
e to
com
men
cem
ent
of ch
eese
mak
ing
exce
eds t
hat d
eter
min
ed b
y H
ACCP
-bas
ed p
roce
dure
s (__
______
hrs)
, the
n th
e TB
C m
ust b
e <
300,
000
(If T
BC li
mit
is e
xcee
ded,
then
corr
ectiv
e ac
tion
requ
ired
and
DPI
mus
t be
notifi
ed)
• If
stor
age
perio
d fr
om ti
me
of h
eat t
reat
men
t to
com
men
cem
ent
of ch
eese
mak
ing
exce
eds t
hat a
s det
erm
ined
by
HAC
CP b
ased
pro
cedu
res
(_____
___hr
s), t
hen
the
TBC
mus
t be
<100
,000
(If
TBC
lim
it is
exc
eede
d, th
en co
rrec
tive
actio
n re
quire
d an
d D
PI m
ust b
e no
tified
)
• Ve
ssel
(s) p
rote
cted
whe
n co
ntai
ning
milk
and
aft
er cl
eani
ng
Cont
rol e
vide
nce
is a
ssis
ted
by•
Clea
ning
sche
dule
and
reco
rd
• Ch
eese
mak
ing/
prod
uctio
n lo
g
• Ch
eese
mak
ing/
prod
uctio
n lo
g
• D
aily
tem
pera
ture
log
• Ch
eese
mak
ing/
prod
uctio
n lo
g
• Ch
eese
mak
ing/
prod
uctio
n lo
g
• D
aily
tem
pera
ture
log
SECTION 5HACCP 37
Varia
tions
from
or a
dditi
ons t
o st
ated
haz
ards
and
cont
rols
list
ed o
n pr
evio
us p
age
for s
tep
3
Haza
rd W
hat c
an g
o w
rong
Cont
rol M
easu
re M
etho
d of
pre
vent
ion
Docu
men
tatio
n Ev
iden
ce o
f con
trol
Step
3. R
equi
red
impr
ovem
ents
Step
Cont
rol m
easu
re to
be
intr
oduc
ed/c
hang
edDe
adlin
e
SECTION 5HACCP 38
Step
4. M
ilk p
aste
uris
atio
n(s
ee A
ppen
dix
2 fo
r crit
eria
for c
ows’
milk
imm
edia
tely
bef
ore
past
euris
atio
n)Ha
zard
Wha
t can
go
wro
ngCo
ntro
l Mea
sure
(Tic
k w
here
mea
sure
is in
pla
ce)
Docu
men
tatio
n (T
ick
whe
re m
easu
re is
in p
lace
)
Surv
ival
of h
arm
ful b
acte
riaIn
suffi
cien
t hea
t tre
atm
ent:
- In
adeq
uate
tem
pera
ture
- In
adeq
uate
hol
ding
tim
e
Cont
amin
atio
n by
har
mfu
l ba
cter
ia
Post
pas
teur
isat
ion
cont
amin
atio
n:-
HTS
T pl
ate
leak
s (ra
w m
ilk)
- In
adeq
uate
pla
nt cl
eani
ng
Grow
th o
f har
mfu
l bac
teria
an
d/or
pro
duct
ion
of to
xins
- W
arm
stor
ed p
aste
uris
ed m
ilk
(>5°
C)
To p
reve
nt, e
limin
ate
or re
duce
haz
ards
*HTS
T sy
stem
s (m
inim
um o
f 72°
C fo
r 15
secs
)
Actu
al ti
me/
tem
pera
ture
______
______
__°C
_____
______
__sec
s
Adeq
uate
tem
pera
ture
is o
btai
ned
by•
Dai
ly te
st o
f flow
div
ersi
on va
lve
(FDV
)
• D
aily
chec
k of
hot
indi
catin
g pe
n
• Re
gula
r cal
ibra
tion
of a
ll te
mpe
ratu
re co
ntro
l and
mon
itorin
g de
vice
s
• Re
gula
r pla
nt se
rvic
ing
Adeq
uate
hol
ding
tim
e is
obt
aine
d by
• Co
rrec
t des
ign
and
inst
alla
tion
• M
ilk fl
ow ra
te te
sts
Batc
h sy
stem
s (63
° C fo
r 30
min
s)
Actu
al ti
me/
tem
pera
ture
______
______
__°C
_____
______
__sec
s
Adeq
uate
tem
pera
ture
and
tim
e ar
e as
sure
d by
:•
Vis
ual m
onito
r of t
he th
erm
ogra
ph/t
empe
ratu
re g
auge
• Co
rrec
t hea
ter t
herm
osta
t sett
ing
• Su
perv
isio
n to
ens
ure
min
imum
hea
ting
time
• Re
gula
r cal
ibra
tion
of a
ll te
mpe
ratu
re co
ntro
l and
mon
itorin
g de
vice
s
• G
ood
plan
t and
equ
ipm
ent c
ondi
tion
• Co
rrec
t cle
anin
g ro
utin
es in
pla
ce
• Im
med
iate
ly u
se fo
r che
esem
akin
g
Cont
rol e
vide
nce
is a
ssis
ted
by•
Confi
rmat
ion
of te
mp/
time
• Th
erm
ogra
ph ch
art –
reco
rd F
DV te
st
• O
pera
ting
proc
edur
es a
nd tr
aini
ng
• Ph
osph
atas
e te
st re
sults
• Ca
libra
tion/
serv
ice
reco
rd
• In
voic
e/co
mm
issi
on re
port
• Re
cord
of m
ilk fl
ow ra
te te
sts
• Co
nfirm
atio
n of
tim
e/te
mp
• Th
erm
ogra
ph ch
art
• Ca
libra
tion
reco
rd
• M
anua
l rec
ord
(tem
pera
ture
/tim
e)
• Ph
osph
atas
e te
st re
sults
• Ca
libra
tion/
serv
ice
reco
rd
• M
icro
biol
ogic
al a
nd p
hosp
hata
se re
sults
• Th
erm
ogra
ph ch
art
• Ch
eese
/pro
duct
ion
log
or d
iary
reco
rd
* Hi
gh Te
mpe
ratu
re S
hort
Tim
e
SECTION 5HACCP 39
Varia
tions
from
or a
dditi
ons t
o st
ated
haz
ards
and
cont
rols
list
ed o
n pr
evio
us p
age
for s
tep
4
Haza
rd W
hat c
an g
o w
rong
Cont
rol M
easu
re M
etho
d of
pre
vent
ion
Docu
men
tatio
n Ev
iden
ce o
f con
trol
Step
4. R
equi
red
impr
ovem
ents
Step
Cont
rol m
easu
re to
be
intr
oduc
ed/c
hang
edDe
adlin
e
SECTION 5HACCP 40
Step
5. N
on-m
ilk in
gred
ient
s
Haza
rd W
hat c
an g
o w
rong
Cont
rol M
easu
re (T
ick
whe
re m
easu
re is
in p
lace
)Do
cum
enta
tion
(Tic
k w
here
mea
sure
is in
pla
ce)
Cont
amin
atio
n by
har
mfu
l ba
cter
ia o
r tox
ins m
ay o
ccur
:•
In a
ny in
gred
ient
use
d in
the
chee
sem
akin
g pr
oces
s or a
dded
to
the
chee
se, e
.g.
-
Star
ter
-
Renn
et
- Sa
lt
- Ad
ditiv
es,
e.g.
nitr
ates
-
Her
bs, s
pice
s, fr
uit
-
Mou
ld, s
mea
r cul
ture
s
- W
ater
-
Oth
er
• D
urin
g st
orag
e, a
fter
rece
ipt
Grow
th o
f har
mfu
l bac
teria
due
to
- In
corr
ect s
tart
er st
orag
e
- Ex
pire
d ‘u
se-b
y’ da
te
Chem
ical
cont
amin
atio
n
To p
reve
nt, e
limin
ate
or re
duce
haz
ards
• U
se re
puta
ble
supp
liers
for a
ll in
gred
ient
s
• O
btai
n su
pplie
r ass
uran
ces o
f:
- In
gred
ient
per
form
ance
and
qua
lity
-
Prod
uct s
peci
ficat
ion
• En
sure
pla
nt-b
ased
ingr
edie
nts a
re
was
hed
and
if ne
cess
ary,
trea
ted,
e.g
. boi
ling
• Pe
riodi
c tes
ting
of w
ater
supp
lies
• St
ore
and
use
acco
rdin
g to
man
ufac
ture
r’s in
stru
ctio
ns
• Ch
eck
star
ter c
ultu
res f
or si
gns o
f clu
mpi
ng
(whi
ch m
ay in
dica
te th
at th
awin
g to
ok p
lace
)
• G
oods
in p
roce
dure
s - re
ject
ion
of a
ny co
nsig
nmen
t whi
ch:
-
Is d
eliv
ered
abo
ve a
ny re
quire
d te
mpe
ratu
re
-
Cann
ot b
e us
ed w
ithin
any
stat
ed ‘u
se-b
y’ da
te
-
Is n
ot m
arke
d w
ith a
trac
eabl
e ba
tch
code
-
Show
s any
sign
s of d
amag
ed p
acka
ging
-
Is n
ot a
ccom
pani
ed w
ith a
cons
ignm
ent n
ote
• G
ood
stoc
k co
ntro
l
• En
sure
add
itive
s, e
.g. n
itrat
es,
are
adde
d at
the
corr
ect c
once
ntra
tion
Exam
ples
of c
ontr
ol e
vide
nce:
• Su
pplie
r sal
es/p
rodu
ct li
tera
ture
• Su
pplie
r ass
uran
ces
• In
gred
ient
spec
ifica
tions
• Ch
eese
reci
pes i
ndic
atin
g th
e ne
ed fo
r w
ashi
ng/o
ther
trea
tmen
ts o
f ing
redi
ents
• W
ater
ana
lysi
s res
ults
• M
anuf
actu
rers
’ inst
ruct
ions
• D
eliv
ery
reco
rd (o
r del
iver
y do
cket
) to
incl
ude:
-
Batc
h co
des a
nd d
ates
-
Cons
ignm
ent r
ejec
tion
• Ch
eese
/pro
duct
ion
log
or d
iary
reco
rd
SECTION 5HACCP 41
Varia
tions
from
or a
dditi
ons t
o st
ated
haz
ards
and
cont
rols
list
ed o
n pr
evio
us p
age
for s
tep
5
Haza
rd W
hat c
an g
o w
rong
Cont
rol M
easu
re M
etho
d of
pre
vent
ion
Docu
men
tatio
n Ev
iden
ce o
f con
trol
Step
5. R
equi
red
impr
ovem
ents
Step
Cont
rol m
easu
re to
be
intr
oduc
ed/c
hang
edDe
adlin
e
SECTION 5HACCP 42
Step
6. A
cidi
ficat
ion
(ver
y im
port
ant s
tep,
esp
ecia
lly fo
r raw
milk
chee
se)
Haza
rd W
hat c
an g
o w
rong
Cont
rol M
easu
re (T
ick
whe
re m
easu
re is
in p
lace
)Do
cum
enta
tion
(Tic
k w
here
mea
sure
is in
pla
ce)
Grow
th/s
urvi
val o
f har
mfu
l bac
teria
Inad
equa
te/s
low
aci
d de
velo
pmen
t du
e to
:
- Sl
ow a
ctiv
ity o
f sta
rter
org
anis
ms
-
Inco
rrec
t inc
ubat
ion
cond
ition
s
- Lo
w a
dditi
on ra
te
-
Inco
rrec
t bac
teria
l sta
rter
stra
ins
-
Inhi
bito
ry su
bsta
nces
-
Cont
amin
atio
n by
bac
terio
phag
e
Cont
amin
atio
n of
unu
sed
star
ter
cultu
re d
urin
g va
t ino
cula
tion
Cont
amin
atio
n in
vat
by
harm
ful
bact
eria
or f
orei
gn b
odie
s fro
m
-
Ope
rativ
es
- Eq
uipm
ent
-
Envi
ronm
ent
To p
reve
nt, e
limin
ate
or re
duce
haz
ards
• Co
rrec
t aci
d de
velo
pmen
t:
- U
se re
puta
ble
star
ter s
uppl
ier (
Step
5)
- Co
rrec
t sto
rage
of s
tart
er
- En
sure
milk
is a
t the
corr
ect t
empe
ratu
re
whe
n ad
ding
star
ter
- D
efine
star
ter t
ype
- U
se m
ilk fr
ee o
f ant
ibio
tics a
nd
othe
r vet
erin
ary
drug
s (St
eps 1
and
2)
- Ro
tate
star
ter
• Co
rrec
tive
actio
n in
the
even
t of s
low
aci
d de
velo
pmen
t, e.
g.
- Ch
eck
pH m
eter
is w
orki
ng
-
Test
chee
se b
atch
to e
nsur
e sa
fety
-
Oth
er; p
leas
e sp
ecify
• U
se st
erile
tech
niqu
es w
hen
open
ing
an
d re
seal
ing
bulk
bag
s of s
tart
er cu
lture
• Pa
rtic
ular
em
phas
is is
giv
en to
the
adhe
renc
e
to th
e pr
ereq
uisi
te h
ygie
ne re
quire
men
ts
Cont
rol e
vide
nce
is a
ssis
ted
by•
Reco
rd* o
f dev
elop
ed a
cidi
ty:
-
Titr
atio
n
-
pH m
easu
rem
ent
(usi
ng a
pH
met
er o
r pH
strip
s)
- Cu
rd te
sts o
r ins
pect
ion
• Re
cord
* of s
tart
er
batc
h in
form
atio
n
• Re
cord
* wha
t you
did
in
resp
onse
to th
e sl
ow va
t
*Not
e: M
any
chee
sem
aker
s kee
p th
ese
reco
rds
in th
e ch
eese
mak
ing/
prod
uctio
n lo
g or
dia
ry
SECTION 5HACCP 43
Varia
tions
from
or a
dditi
ons t
o st
ated
haz
ards
and
cont
rols
list
ed o
n pr
evio
us p
age
for s
tep
6e.
g. b
ack
slop
ing
Haza
rd W
hat c
an g
o w
rong
Cont
rol M
easu
re M
etho
d of
pre
vent
ion
Docu
men
tatio
n Ev
iden
ce o
f con
trol
Step
6. R
equi
red
impr
ovem
ents
Step
Cont
rol m
easu
re to
be
intr
oduc
ed/c
hang
edDe
adlin
e
SECTION 5HACCP 44
Step
7. C
urds
, sal
ting,
mou
ldin
g an
d pr
essi
ng
Haza
rd W
hat c
an g
o w
rong
Cont
rol M
easu
re (T
ick
whe
re m
easu
re is
in p
lace
)Do
cum
enta
tion
(Tic
k w
here
mea
sure
is in
pla
ce)
Grow
th/s
urvi
val o
f har
mfu
l bac
teria
Inad
equa
te/s
low
aci
d de
velo
pmen
t bef
ore
salti
ng
Inco
rrec
t sal
ting:
- D
ry sa
lting
-
Dry
salt
leve
ls-
Une
ven
salt
dist
ribut
ion
Brin
e:-
Imm
ersi
on ti
me
too
shor
t-
Low
brin
e sa
lt co
ncen
trat
ion
- In
corr
ect p
H
Cont
amin
atio
n by
har
mfu
l bac
teria
from
-
Equi
pmen
t and
ope
rato
rs d
urin
g ha
ndlin
g -
Cont
amin
ated
salt
or b
rine
- W
ash
wat
er
Fore
ign
body
cont
amin
atio
n -
From
brin
e ta
nks
To p
reve
nt, e
limin
ate
or re
duce
haz
ards
• En
sure
corr
ect p
H is
reac
hed
befo
re sa
lting
• Pr
oduc
e an
d fo
llow
reci
pe d
efini
ng:
- Sa
lt le
vels
-
Met
hod
of a
dditi
on
• Pr
oduc
e an
d fo
llow
inst
ruct
ions
for
man
agin
g br
ine
tank
incl
udin
g:
- D
efine
d im
mer
sion
tim
es
- Re
plen
ishm
ent o
f brin
e ta
nk
- pH
cont
rol
• Pa
rtic
ular
em
phas
is is
giv
en to
adh
eren
ce to
pre
requ
isite
hy
gien
e re
quire
men
ts
• Pr
otec
t dry
salt
• Br
ine:
- H
eat-
trea
t
-
Mak
e fr
esh
brin
e if
requ
ired
-
Mai
ntai
n ta
nk in
a cl
ean
cond
ition
• U
se d
rinki
ng q
ualit
y (p
otab
le) w
ater
• V
isua
lly in
spec
t and
rem
ove
resi
dual
cu
rds o
r oth
er p
artic
les w
hen
need
ed
Cont
rol e
vide
nce
• Re
cord
titr
atab
le a
cidi
ty/p
H
• W
ritten
reci
pe o
utlin
ing:
-
Dry
salt
leve
ls
-
Salti
ng p
roce
dure
s
• Br
ine
tank
man
agem
ent i
nstr
uctio
ns
• Re
cord
em
ersi
on ti
mes
in
chee
sem
akin
g lo
g
• Re
cord
salt
repl
enis
hmen
t
• Br
ine
test
resu
lts
(str
engt
h/pH
/ hyg
iene
test
s)
• Re
cord
brin
e he
at tr
eatm
ent
or re
plac
emen
t dat
es
• W
ater
ana
lysi
s res
ults
SECTION 5HACCP 45
Varia
tions
from
or a
dditi
ons t
o st
ated
haz
ards
and
cont
rols
list
ed o
n pr
evio
us p
age
for s
tep
7
Haza
rd W
hat c
an g
o w
rong
Cont
rol M
easu
re M
etho
d of
pre
vent
ion
Docu
men
tatio
n Ev
iden
ce o
f con
trol
Step
7. R
equi
red
impr
ovem
ents
Step
Cont
rol m
easu
re to
be
intr
oduc
ed/c
hang
edDe
adlin
e
SECTION 5HACCP 46
Step
8. R
ipen
ing
or M
atur
ing
Haza
rd W
hat c
an g
o w
rong
Cont
rol M
easu
re (T
ick
whe
re m
easu
re is
in p
lace
)Do
cum
enta
tion
(Tic
k w
here
mea
sure
is in
pla
ce)
Grow
th/s
urvi
val o
f har
mfu
l bac
teria
- U
neve
n m
oist
ure/
salt
dist
ribut
ion
- In
corr
ect r
ipen
ing
cond
ition
s (re
lativ
e hu
mid
ity/t
empe
ratu
re)
- In
corr
ect r
ipen
ing
perio
d
- En
viro
nmen
tal c
onta
min
atio
n:
- D
urin
g ch
eese
han
dlin
g
(in
clud
ing
rind
was
hing
)
- D
urin
g ch
eese
stor
age
Cont
amin
atio
n by
har
mfu
l bac
teria
and
fo
reig
n bo
dies
from
: -
Ope
rato
rs
- Eq
uipm
ent
- En
viro
nmen
t
To p
reve
nt, e
limin
ate
or re
duce
haz
ards
:•
Chee
ses a
re tu
rned
to e
nsur
e ev
en m
oist
ure
an
d sa
lt di
strib
utio
n
• Sh
elvi
ng/r
ack
surf
aces
per
mit
adeq
uate
dra
inag
e
• V
isua
l ins
pect
ions
to p
rom
pt co
rrec
tive
actio
n
• M
aint
ain
requ
ired
tem
pera
ture
_____
____˚
C
and
rela
tive
hum
idity
_____
______
• Re
mov
e ch
eese
show
ing
unac
cept
able
faul
ts
• Co
rrec
t sto
ck co
ntro
l, che
ese
insp
ectio
ns
(as c
hees
e ba
tche
s may
not
mat
ure
in ch
rono
logi
cal o
rder
)
• M
aint
enan
ce o
f cle
an p
rem
ises
/env
ironm
ent
and
pest
cont
rol w
ith e
ffec
tive
“bar
riers
” pre
vent
ing
cont
amin
atio
n fr
om o
ther
are
as
• Pa
rtic
ular
em
phas
is g
iven
to a
dher
ence
to
pre
requ
isite
hyg
iene
requ
irem
ents
• Co
nduc
t tas
ks su
ch a
s spi
king
/pie
rcin
g;
brus
hing
/was
hing
, or w
axin
g ac
cord
ing
to
spec
ified
sche
dule
and
in a
hyg
ieni
c man
ner;
ch
eese
wra
ppin
g, b
anda
ging
or c
oatin
g
• Ca
refu
l han
dlin
g to
avo
id ch
eese
rin
d/co
at d
amag
e
Exam
ples
of c
ontr
ol e
vide
nce
• Ch
eese
reci
pe
• Co
rrec
tive
actio
n re
cord
s
• Re
cord
tem
pera
ture
and
rela
tive
hum
idity
• Re
cord
chee
se fa
ults
and
act
ions
take
n
• Ba
tch
reco
rds
SECTION 5HACCP 47
Varia
tions
from
or a
dditi
ons t
o st
ated
haz
ards
and
cont
rols
list
ed o
n pr
evio
us p
age
for s
tep
8(e
.g. w
ashe
d rin
d/sm
earin
g)
Haza
rd W
hat c
an g
o w
rong
Cont
rol M
easu
re M
etho
d of
pre
vent
ion
Docu
men
tatio
n Ev
iden
ce o
f con
trol
Step
8. R
equi
red
impr
ovem
ents
Step
Cont
rol m
easu
re to
be
intr
oduc
ed/c
hang
edDe
adlin
e
SECTION 5HACCP 48
Step
9. C
uttin
g, p
acka
ging
and
stor
age
Haza
rd W
hat c
an g
o w
rong
Cont
rol M
easu
re (T
ick
whe
re m
easu
re is
in p
lace
)Do
cum
enta
tion
(Tic
k w
here
mea
sure
is in
pla
ce)
Grow
th/s
urvi
val o
f har
mfu
l bac
teria
du
e to
:Ch
eese
han
dlin
g op
erat
ions
:-
Pack
agin
g so
ft ch
eese
- Cu
ttin
g ch
eese
por
tions
- D
ress
ing
chee
se “c
oats
”
Envi
ronm
enta
l con
tam
inat
ion:
- D
urin
g ch
eese
han
dlin
g-
Dur
ing
chee
se st
orag
e
Equi
pmen
t:-
All d
ress
ing,
cutt
ing,
pott
ing
or p
acka
ging
eq
uipm
ent
- Pa
ckag
ing
mat
eria
ls
Grow
th o
f har
mfu
l bac
teria
-
Hig
h st
orag
e te
mpe
ratu
re-
Prol
onge
d st
orag
e pe
riods
To p
reve
nt, e
limin
ate
or re
duce
haz
ards
:
Cutt
ing/
pack
agin
gSt
rict a
dher
ence
to th
e pr
ereq
uisi
tes h
ygie
ne re
quire
men
ts:
• G
ood
pers
onal
hyg
iene
• St
aff tr
aini
ng
• M
aint
enan
ce o
f cle
an p
rem
ises
/env
ironm
ent
and
pest
cont
rol w
ith e
ffec
tive
“bar
riers
” pre
vent
ing
cont
amin
atio
n fr
om o
ther
are
as
• Sc
hedu
led
clea
ning
of a
ll re
late
d eq
uipm
ent
• St
orag
e of
all
equi
pmen
t in
a cl
ean
envi
ronm
ent
• Co
rrec
t sto
rage
and
han
dlin
g of
pac
kagi
ng m
ater
ials
Chee
se st
orag
e aft
er cu
ttin
g/pa
ckin
g•
Pack
aged
chee
se is
stor
ed a
t <___
______
_____°
C
• To
lera
nce
perio
ds a
re d
efine
d
• G
ood
stoc
k co
ntro
l
Cont
rol e
vide
nce
is a
ssis
ted
by:
• Ev
iden
ce o
f ade
quat
e
supe
rvis
ion
and/
or tr
aini
ng
• Re
cord
dai
ly ch
ill te
mpe
ratu
res
• Ba
tch
and
stoc
k re
cord
s
SECTION 5HACCP 49
Varia
tions
from
or a
dditi
ons t
o st
ated
haz
ards
and
cont
rols
list
ed o
n pr
evio
us p
age
for s
tep
9e.
g. w
ashe
d rin
d/sm
earin
g
Haza
rd W
hat c
an g
o w
rong
Cont
rol M
easu
re M
etho
d of
pre
vent
ion
Docu
men
tatio
n Ev
iden
ce o
f con
trol
Step
9. R
equi
red
impr
ovem
ents
Step
Cont
rol m
easu
re to
be
intr
oduc
ed/c
hang
edDe
adlin
e
SECTION 5HACCP 50
Step
10. A
dditi
onal
step
e.
g. d
istr
ibut
ion,
farm
ers m
arke
ts e
tc.
Haza
rd W
hat c
an g
o w
rong
Cont
rol M
easu
re M
etho
d of
pre
vent
ion
Docu
men
tatio
n Ev
iden
ce o
f con
trol
To p
reve
nt, e
limin
ate
or re
duce
haz
ards
Cont
rol e
vide
nce
is a
ssis
ted
by
Step
10. R
equi
red
impr
ovem
ents
Step
Cont
rol m
easu
re to
be
intr
oduc
ed/c
hang
edDe
adlin
e
SECTION 5HACCP 51
Sum
mar
y of
Impr
ovem
ents
or C
hang
es R
equi
red
St
epCo
ntro
l mea
sure
to b
e in
trod
uced
/cha
nged
Dead
line
SECTION 5HACCP 52
Identification of CCPs
In the tables on pages 32-51 you identified control measures to control hazards in all the steps in your business. Now you should identify the steps which are considered to be Critical Control Points (CCPs) which will need extra monitoring to ensure that control is being maintained.
HOW TO IDENTIFY CCPs1. For each step in your business work through the following three questions:
Questions Answers Does the step involve a control measure or measures to prevent, eliminate, or reduce one or more hazards to an acceptable level?
Yes/No
For each control measure is it the last chance to control the hazard or is it essential for the success of a later CCP?
Yes/No
Can the control measure(s) be monitored at this step (either visually or by taking a measurement)?
Yes/No
2. If you answer ‘Yes’ to all three questions then the control measure is a CCP. Once you have identified the CCPs, complete the summary table on page 54 by setting the critical limits, the approach to monitoring, corrective action (should there be a deviation from the limit) and the record used for monitoring. See text below for further details.
Note: When you answer these questions, you will typically find that you have a small number of CCPs in your business.
CRITICAL LIMITS FOR CCPsEach CCP should have a specific critical limit. Critical limits separate acceptability from unacceptability in terms of product safety.
They are set for observable or measurable parameters which can demonstrate that the critical point is under control, e.g. temperature, time, pH, moisture content, additive, preservative or salt level, sensory parameters such as visual appearance or texture, etc.
Critical limits may be derived from a variety of sources. When not taken from legislation, international standards, this workbook, or guides to good hygiene practices, you should be able to present evidence that they are valid.
MONITORING OF CCPsMonitoring is done to demonstrate that the critical limit at a CCP has not been exceeded.
You should decide the following in relation to monitoring: • When? - i.e. frequency of monitoring • How? - i.e. method of monitoring • Who? - i.e. allocate responsibility for the monitoring and recording
The results of monitoring should be recorded (see documentation and records below).
SECTION 5HACCP 53
Identification of CCPs (continued)
CORRECTIVE ACTION WHEN THERE’S A DEVIATION FROM A CRITICAL LIMITThe purpose of corrective action is to prevent unsafe food reaching the customer. For each CCP, corrective actions should be planned in advance so that they can be taken without hesitation when monitoring indicates a deviation from a critical limit.
You should decide the following in relation to corrective action:
• Who? - i.e. allocate responsibility for implementation and recording of the corrective action • How? - i.e. (i) description of means and action required to correct the observed deviation and (ii) action to be taken
with regard to products that have been manufactured during the period when the process was out of control
Note: If there is nothing you can do to make the cheese safe after a critical limit has been exceeded then the cheese should be discarded. Corrective actions taken should be recorded.
DOCUMENTATION AND RECORDSA completed version of this workbook plus any additional related procedures you might develop can be considered to be your ‘HACCP documentation’.
Monitoring results, corrective actions taken and verification activities should always be recorded. A cheesemaking/production log book (see sample on page 55) is a useful way to keep these records.
Legally, you must keep your records for at least three years and make them available to your dairy produce inspector (DPI) upon request.
VERIFICATION OF HACCP-BASED PROCEDURESThe purpose of verification is to demonstrate that your food safety management system has been implemented as planned and that hazards are being controlled
Regularly, you should:• Review the records to ensure that: − Monitoring is taking place − Corrective actions are being taken where deviation from the critical limits occur• Inspect operations to ensure that the prerequisite hygiene requirements are being implemented • Test against the process hygiene and food safety microbiological criteria as per Article 4 of Reg. 2073/2005 (see
Appendix 3) Annually and whenever there is a change in the operation that could influence food safety you should:• Review this workbook to ensure that all steps in your operation are included and that your controls are valid.
You should record the date of scheduled reviews on page 59 in Section 6.
SECTION 5HACCP 54
Step
Haza
rd (s
ourc
e)Co
ntro
l M
easu
reCr
itica
l lim
it(s)
Mon
itorin
gCo
rrec
tive
Actio
nRe
cord
nam
eVe
rifica
tion
e.g.
- Ba
tch
past
euris
atio
n*e.
g. -
Surv
ival
of
pat
hoge
nic
bact
eria
(In
adeq
uate
te
mpe
ratu
re/in
-ad
equa
te h
oldi
ng
time)
*
e.g.
- Ad
equa
te
heat
trea
tmen
t fo
r suffi
cien
t tim
e pe
riod*
e.g.
- ≥
63°C
for
30 m
ins*
e.g.
- Vis
ual m
onito
r of
the
ther
mog
raph
/ te
mpe
ratu
re g
auge
Corr
ect h
eate
r th
erm
osta
t sett
ing
Supe
rvis
ion
to
ensu
re m
inim
um
heat
ing
time*
e.g.
- If
tem
pera
ture
dr
ops b
elow
63°
C,
adju
st h
eate
r th
erm
osta
t and
hea
t fo
r cor
resp
ondi
ng ti
me
Ensu
re th
erm
osta
t is
oper
atin
g co
rrec
tly*
e.g.
- Th
erm
ogra
ph
reco
rd
Chee
sem
akin
g lo
g*
e.g.
- Ph
osph
atas
e te
st, r
evie
win
g m
onito
ring
reco
rds
of cr
itica
l lim
it,
mic
robi
olog
ical
an
alys
is.
*Not
e: T
his C
CP is
an
exam
ple
only
and
the
para
met
ers m
ay n
ot a
pply
to y
our p
roce
ss in
par
ticul
ar o
r at a
ll
Sum
mar
y of
CCP
s in
your
Bus
ines
s (U
se th
e 3
ques
tions
on
page
52
to h
elp
you
iden
tify
the
CCPs
)
SECTION 5HACCP 55
Sample Cheesemaking/ Production Log
Date Quantity of StarterQuantity of Milk Quantity of Rennet
Time Temperature Acidity or pH Comments
Milk
Starter added
Rennet added
Cutting
Washing
Resting
Draining
Pressing
Turned
Turned
Into brine
Out of brine
Number of cheeses made Batch CodeNotes
SECTION 5HACCP 56
Sample Staff Responsibilities/Duties Record
The following people are familiar with the contents of this workbook relevant to their assigned duties as listed in the table below
Staff name Main duties Staff signature Date
SECTION 5HACCP 57
Sample Event Record
This incident record may be used to prompt or support a review of this workbook
(a) Event or incidentKey event or incident, e.g. new staff, recipes, quality issues, TB outbreak in herd etc
(b) Date
SECTION 6Declaration of Completion of Workbook and Review Schedule 59
Declaration of Completion of this Workbook
I hereby certify that I:
(name)
(position)
of (business name)
have completed this workbook and produced HACCP based procedures for this business at (address):
The following person(s) is / are responsible for ensuring that the HACCP based procedures are implemented:
(position)
(position)
(position)
(position)
I will review the HACCP based procedures at least once a year and also if my operations change.
Signed Date
Scheduled Reviews
Review date Date review completed Signature
06
APPENDICES61
Appendix 1Health Requirements for Raw Milk and Colostrum Production
Regulation (EC) No. 853/2004 contains health requirements for raw milk and colostrums. Below is an extract from extract from Annex III, Section IX, Chapter I, part I (1)-(5).
Note: To ensure compliance with the legal requirements you are advised to read the relevant legislation and not rely solely on the extract below.
For the purpose of this Section:
1. ‘Colostrum’ means the fluid secreted by the mammary glands of milk producing animals up to three to five days post parturition that is rich in antibodies and minerals, and precedes the production of raw milk
2. ‘Colostrum-based products’ means processed products resulting from the processing of colostrums or from the further processing of such processed products
CHAPTER I. RAW MILK AND COLOSTRUM – PRIMARY PRODUCTIONFood business operators producing or, as appropriate, collecting raw milk and colostrum must ensure compliance with the requirements laid down in this Chapter. I. HEALTH REQUIREMENTS FOR RAW MILK AND COLOSTRUM PRODUCTION1. Raw milk and colostrum must come from animals:
(a) that do not show any symptoms of infectious diseases communicable to humans through milk and colostrum
(b) that are in a good general state of health, present no sign of disease that might result in the contamination of milk and colostrum and, in particular are not suffering from any infection of the genital tract with discharge, enteritis with diarrhoea and fever, or a recognisable inflammation of the udder
(c) that do not have any udder wound likely to affect the milk and colostrum
(d) to which no unauthorised substances or products have been administered and that have not undergone illegal treatment within the meaning of Directive 96/23/EC
(e) in respect of which, where authorised products of substances have been administered, the withdrawal periods prescribed for these products or substances have been observed.
APPENDICES62
Appendix 1Health Requirements for Raw Milk and Colostrum Production (continued)
2. (a) in particular, as regards brucellosis, raw milk and colostrum must come from:
(i) cows or buffaloes belonging to a herd which, within the meaning of Directive 64/432/EEC(1), is free or officially free of brucellosis:
(ii) sheep or goats belonging to a holding officially free or free of brucellosis within the meaning of Directive 91/68/EEC(2); or
(iii) females of other species belonging, for species susceptible to brucellosis, to herds regularly checked for that disease under a control plan that the competent authority has approved
(b) as regards tuberculosis, raw milk and colostrum must come from:
(i) cows or buffaloes belonging to a herd which, within the meaning of Directive 64/432/EEC, is officially free of tuberculosis; or
(ii) females of other species belonging, for species susceptible to tuberculosis, to herds regularly checked for this disease under a control plan that the competent authority has approved
(c) If goats are kept together with cows, such goats must be inspected and tested for tuberculosis.
3. However, raw milk from animals that does not meet the requirements of point 2 may be used with the authorisation of the competent authority.
(a) in the case of cows or buffaloes that do not show a positive reaction to tests for tuberculosis or brucellosis, nor any symptoms of these diseases, after having undergone a heat treatment such as to show a negative reaction to the alkaline phosphatase test;
(b) in the case of sheep or goats that do not show a positive reaction to tests for brucellosis, or which have been vaccinated against brucellosis as part of an approved eradication programme, and which do not show any symptom of that disease, either:
(i) for the manufacture of cheese with a maturation period of at least two months: or
(ii) after having undergone heat treatment such as to show a negative reaction to the alkaline phosphatase test; and
(c) in the case of females of other species that do not show a positive reaction to tests for tuberculosis or brucellosis, nor any symptoms of these diseases, but belong to a herd where brucellosis or tuberculosis has been detected after the checks referred to in point 2(a)(iii) or 2(b)(ii), if treated to ensure its safety.
4. Raw milk and colostrum from any animal not complying with the appropriate requirements of points 1 to 3, and in particular, any animal showing individually a positive reaction to the prophylactic tests vis-á-vis-tuberculosis or brucellosis as laid down in Directive 64/432/EEC and Directive 91/68/EEC, must not be used for human consumption.
5. The isolation of animals that are infected, or suspected of being infected, with any of the diseases referred to in point 1 or 2 must be effective to avoid any adverse effect on other animals milk and colostrum.
1 Council Directive 64/432/EEC of 26 June 1964 on animal health problems affecting intra-Community trade in bovine animals and swine (OJ 121, 29.7.1964, p. 1977/64) Directive as last amended by Regulation (EC) No 21/2004 (OJ L 5, 9.1.2004, p. 8).
2 Council Directive 91/68/EEC of 28 January 1991 on animal health conditions governing intra-Community trade in ovine and caprine animals (OJ L 46, 19.2.1991, p. 19). Directive as last amended by Commission Decision 2005/932/EC.
APPENDICES63
Appendix 2Requirements Concerning Dairy and Colostrum-Based Products
Note: To ensure compliance with the legal requirements you are advised to read the relevant legislation and not rely solely on the extract below.
Regulation (EC) No. 853/2004 contains requirements for milk and colostrums. The following are extracts from Annex III, Section IX Chapter I (part III) and Chapter II (parts I-III):
CRITERIA FOR RAW MILKExtract from Regulation EC No. 1662/2006 amending Regulation (EC) No. 853/2004.
Note: To ensure compliance with the legal microbiological criteria you are advised to read the relevant legislation and not rely solely on the summary below.
Note: It is possible to produce milk of a better quality, i.e. lower somatic cell counts and lower plate counts at 30°C, than the legal limits. Whether you are producing your own raw milk or purchasing it, you should aim for it to have a plate count at 30°C of < 20,000 per ml and a somatic cell count of < 250,000 per ml.
APPENDICES64
Appendix 2Requirements Concerning Dairy and Colostrum-Based Products (continued)
Extract from Annex III, Section IX, Chapter I, part III:
III. CRITERIA FOR RAW MILK AND COLOSTRUM1. (a) The following criteria for raw milk apply pending the establishment of standards in the context of more
specific legislation on the quality of milk and dairy products. (b) National criteria for colostrum, as regards plate count, somatic cell count or antibiotic residues, apply
pending the establishment of specific Community legislation.
2. A representative number of samples of raw milk and colostrum collected from milk production holdings taken by random sampling must be checked for compliance with points 3 and 4 in case of raw milk and with the existing national criteria referred to in point 1(b) in case of colostrum. The checks may be carried out by, or on behalf of:
(a) the food business operator producing the milk; (b) the food business operator collecting or processing the milk; (c) a group of food business operators, or (d) in the context of a national or regional control scheme.
3. (a) Food business operators must initiate procedures to ensure that raw milk meets the following criteria:-
(i) for raw cows’ milk:
• Plate count at 30°C (per ml) • Somatic cell count (per ml)
• ≤ 100,000 (*)• ≤ 400,000 (**)
• (*) Rolling geometric average over a two-month period, with at least two samples per month.• (**) Rolling geometric average over a three-month period, with at least one sample per month, unless the
competent authority specifies another methodology to take account of seasonal variations in production levels
(ii) for raw milk from other species:
• Plate count at 30°C (per ml) • ≤ 1,500,000 (*)• (*) Rolling geometric average over a two-month period, with at least two samples per month
(b) However, if raw milk from species other than cows is intended for the manufacture of products made with raw milk by a process that does not involve any heat treatment, food business operators must take steps to ensure that the raw milk used meets the following criterion:
• Plate count at 30°C (per ml) • ≤ 500,000 (*)• (*) Rolling geometric average over a two-month period, with at least two samples per month
4. Without prejudice to Directive 96/23/EC, food business operators must initiate procedures to ensure that raw milk is not placed on the market if either.
(a) it contains antibiotic residues in a quantity that, in respect of any one of the substances referred to in Annexes I and III to Regulation (EEC) No. 2377/90 (1), exceeds the levels authorised under that Regulation; or
(b) the combined total of residues of antibiotic substances exceeds any maximum permitted value.
5. When raw milk fails to comply with point 3 or 4, the food business operator must inform the competent authority and take measures to correct the situation.
APPENDICES65
Appendix 2Requirements Concerning Dairy and Colostrum-Based Products (continued)
Extract from Annex III, Section IX, Chapter I, part III:
CHAPTER II: REQUIREMENTS CONCERNING DAIRY AND COLOSTRUM-BASED PRODUCTS
I. Temperature Requirements1. Food business operators must ensure that, upon acceptance at a processing establishment,
(a) milk is quickly cooled to not more than 6°C;
(b) colostrum is quickly cooled to not more than 6°C or maintained frozen, and kept at that temperature until processed.
2. However, food business operators may keep milk and colostrum at a higher temperature if:
(a) processing begins immediately after milking, or within four hours of acceptance at the processing establishment; or
(b) the competent authority authorises a higher temperature for technological reasons concerning the manufacture of certain dairy or colostrum-based products.
II. Requirements for Heat Treatment1. When raw milk, colostrum, dry or colostrum-based products undergo heat treatment, food business operators must
ensure that this satisfies the requirements laid down in Chapter XI of Annex II to Regulation (EC) No. 852/2004. In particular, they shall ensure, when using the following processes that they comply with the specifications mentioned:
(a) Pasteurisation is achieved by a treatment involving:
(i) a high temperature for a short time (at least 72°C for 15 seconds);
(ii) a low temperature for a long time (at least 63°C for 30 minutes); or
(iii) any other combination of time-temperature conditions to obtain an equivalent effect, such that the products show, where applicable, a negative reaction to an alkaline phosphatase test immediately after such treatment.
(b) Ultra high temperature (UHT) treatment is achieved by a treatment:
(i) involving a continuous flow of heat at a high temperature for a short time (not less than 135°C in combination with a suitable holding time) such that there are no viable micro-organisms or spores capable of growing in the treated product when kept in an aseptic closed container at ambient temperature, and
(ii) sufficient to ensure that the products remain microbiologically stable after incubating for 15 days at 30°C in closed containers or for seven days at 55°C in closed containers or after any other method demonstrating that the appropriate heat treatment has been applied.
APPENDICES66
Appendix 2Requirements Concerning Dairy and Colostrum-Based Products (continued)
2. When considering whether to subject raw milk and colostrum to heat treatment, food business operators must:
(a) have regard to the procedures developed in accordance with the HACCP principles pursuant to Regulation (EC) No 852/2004; and
(b) comply with any requirements that the competent authority may impose in this regard when approving establishments or carrying out checks in accordance with Regulation (EC) No 854/2004.
III Criteria for Raw Cows Milk1. Food business operators manufacturing dairy products must initiate procedures to ensure that, immediately before
being heat treated and if its period of acceptance specified in the HACCP-based procedures is exceeded:
(a) raw cows’ milk used to prepare dairy products has a plate count at 30°C of less than 300,000 per ml; and
(b) heat treated cows milk used to prepare dairy products has a plate count at 30°C of less than 100,000 per ml.
2. When milk fails to meet the criteria laid down in paragraph 1, the food business operator must inform the competent authority and take measures to correct the situation.
APPENDICES67
Appendix 3Microbiological Criteria, Environmental Sampling for Listeria monocytogenes and Shelf-life Studies
Note: To ensure compliance with the legal microbiological criteria you are advised to read the relevant legislation and not rely solely on the summary below.
Food safety and process hygiene criteria for cheeseRegulation EC No. 2073 of 2005 outlines two types of microbiological criteria:
Food safety criterion (see page 70)A criterion defining the acceptability of a product or a batch of foodstuff applicable to products placed on the market.
Process hygiene criterion (see page 72)A criterion indicating the acceptable functioning of the production process. Such a criterion is not applicable to products placed on the market. It sets an indicative contamination value above which corrective actions are required in order to maintain the hygiene of the process in compliance with food law.
Article 4 of the Regulation requires cheesemakers to test against the cheese specific process hygiene and food safety criteria when they are validating and verifying their HACCP based procedures.
Note: Regulation EC No. 2073 of 2005 does not include criteria for all pathogens relevant for cheese, e.g. E. coli O157. However, the Regulation governing food law in general, i.e. Regulation (EC) No. 178 of 2002, requires that unsafe food is not placed on the market. This means that ready-to-eat food should not contain pathogens or their toxins at unsafe levels.
Sampling frequency For cheese, Regulation EC No. 2073 of 2005 does not stipulate the frequency of testing; this is a decision for the cheesemaker. In making the decision, cheesemakers should bear in mind the purpose of these legal microbiological criteria, i.e. to validate or verify the correct functioning of the HACCP based procedures, and the prerequisite hygiene requirements.
APPENDICES68
Appendix 3Microbiological Criteria, Environmental Sampling for Listeria monocytogenes and Shelf-life Studies (continued)
Environmental sampling for Listeria monocytogenesRegulation EC No. 2073 of 2005 requires cheesemakers producing cheese which may pose a Listeria monocytogenes risk for public health, to sample the processing areas and equipment for Listeria monocytogenes as part of their routine sampling programme.
Note: To ensure compliance with the legal microbiological criteria you are advised to read the relevant legislation and not rely solely on the summary below.
Shelf-life studiesRegulation EC No. 2073 of 2005 requires cheesemakers to conduct shelf-life studies on their products as necessary. In particular, this applies to cheese able to support the growth of Listeria monocytogenes and that may pose a Listeria monocytogenes risk for public health. The Regulation outlines the following requirements for shelf-life in general:
Extract from Regulation EC No. 2073 of 2005 in relation to shelf-life studies
The studies referred to in Article 3(2) shall include:
- Specifications for physico-chemical characteristics of the product, such as pH, aw, salt content, concentration of preservatives and the type of packaging system, taking into account the storage and processing conditions, the possibilities for contamination and the foreseen shelf-life and
- Consultation of available scientific literature and research data regarding the growth and survival characteristics of the micro-organisms of concern
When necessary on the basis of the abovementioned studies, the food business operator shall conduct additional studies, which may include:
- Predictive mathematical modelling established for the food in question, using critical growth or survival factors for the micro-organisms of concern in the product
- Tests to investigate the ability of the appropriately inoculated micro-organism of concern to grow or survive in the product under different reasonably foreseeable storage conditions
- Studies to evaluate the growth or survival of the micro-organisms of concern that may be present in the product during the shelf-life under reasonably foreseeable conditions of distribution, storage, and use
The above mentioned studies shall take into account the inherent variability linked to the product, the micro-organisms in question and the processing and storage conditions.
APPENDICES69
Appendix 3Microbiological Criteria, Environmental Sampling for Listeria monocytogenes and Shelf-life Studies (continued)
Listeria monocytogenesThe Commission has prepared two guidance documents on shelf-life studies in relation to Listeria monocytogenes. The first is for food businesses and the second for laboratories.
1. European Commission (2008) Guidance Document on Listeria monocytogenes shelf-life studies for ready-to-eat foods under Regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs
http://www.fsai.ie/uploadedFiles/EU_Guidance_listeria_monocytogenes/pdf
The aim of this document is to guide food business operators producing ready-to-eat foods to:
• Demonstrate to the satisfaction of the competent authority, that the products will comply with the Community Regulation until the end of the shelf-life
• Understand the range of different approaches available to help establish a safe product shelf-life in relation to Listeria monocytogenes and to decide the appropriate approach for their products
• Classify their products into ready-to-eat foods in which growth of Listeria monocytogenes can occur or in ready-to-eat foods in which growth of Listeria monocytogenes will not occur during their shelf-life
2. European Commission (2008) Technical Guidance Document on shelf-life laboratory durability and challenge studies for Listeria monocytogenes in ready-to-eat foods
http://www.fsai.ie/uploadedFiles/EU_Guidance_shelflife_listeria_monocytogenes_en.pdf
This document was prepared by the EU Community Reference Laboratory (CRL) for Listeria monocytogenes in collaboration with a working group consisting of ten laboratories.
The document is aimed at laboratories conducting shelf-life studies for Listeria monocytogenes in ready-to-eat foods on behalf of food business operators, and it provides recommendations on how to select, implement, and perform the tests required. It describes the microbiological procedures for determining growth of Listeria monocytogenes using challenge tests and durability studies in the frame of the application of the application of Regulation (EC) No. 2073/2005.
APPENDICES70
FOO
D SA
FETY
CRI
TERI
A FO
R CH
EESE
S
Extr
act f
rom
Reg
ulat
ion
EC N
o. 2
073
of 2
005
as a
men
ded
Note
: To
ensu
re co
mpl
ianc
e w
ith th
e le
gal m
icro
biol
ogic
al cr
iteria
you
are
adv
ised
to re
ad th
e re
leva
nt le
gisl
atio
n an
d no
t rel
y so
lely
on
the
sum
mar
y be
low.
Fo
od ca
tego
ryM
icro-
orga
nism
s/th
eir to
xins,
met
aboli
tes
Sam
plin
g ng
pla
n (1 )
Lim
its (2 )
Anal
ytic
al re
fere
nce
met
hod
(3 )St
age
whe
re th
e cr
iterio
n ap
plie
sm
Mn
c
1.2 R
eady
-to-
eat f
oods
abl
e to
supp
ort t
he g
row
th
of L
. mon
ocyt
ogen
es, o
ther
than
thos
e in
tend
ed
for i
nfan
ts a
nd fo
r spe
cial
med
ical
pur
pose
s
List
eria
m
onoc
ytog
enes
50
100
cfu/
g(5 )
EN/I
SO 11
290-
2 (6 )
Prod
ucts
pla
ced
on th
e m
arke
t dur
ing
thei
r she
lf-lif
e 5
0
1.3 R
eady
-to-
eat f
oods
unab
le to
supp
ort t
he g
row
th
of L
. mon
ocyt
ogen
es, o
ther
than
thos
e in
tend
ed
for i
nfan
ts an
d fo
r spe
cial
med
ical
pur
pose
s (4 ) (
5 )
List
eria
m
onoc
ytog
enes
50
Abse
nce
in
25 g
(7 )EN
/ISO
1129
0-2(
6 )Be
fore
the f
ood h
as le
ft th
e im
med
iate c
ontro
l of t
he fo
od
busin
ess o
pera
tor, w
ho ha
s pr
oduc
ed it
1.11
Chee
ses,
butt
er a
nd cr
eam
mad
e fr
om ra
w
milk
or m
ilk th
at h
as u
nder
gone
a lo
wer
hea
t tr
eatm
ent t
han
past
euris
atio
n (10
)
Salm
onel
la5
0Ab
senc
e in
25
gEN
/ISO
657
9Pr
oduc
ts p
lace
d on
the
mar
ket d
urin
g th
eir s
helf-
life
1.21
Che
eses
, milk
pow
der a
nd w
hey p
owde
r, as
refe
rred
to in
the c
oagu
lase
-pos
itive
st
aphy
loco
cci c
riter
ia in
Cha
pter
2.2 o
f thi
s Ann
ex
Stap
hylo
cocc
al
ente
roto
xins
50
Not
de
tect
ed
in 2
5 g
Euro
pean
scre
enin
g m
etho
d of
th
e CR
L fo
r coa
gula
se-p
ositi
ve
stap
hylo
cocc
i crit
eria
(13)
Prod
ucts
pla
ced
on th
e m
arke
t dur
ing
thei
r she
lf-lif
e
(1 ) n
= nu
mbe
r of u
nits
com
pris
ing
the
sam
ple;
c =
num
ber o
f sam
ple
units
giv
ing
valu
es b
etw
een
m a
nd M
(2 ) Fo
r poi
nts 1
.1 –
1.25
m =
M(3 )
The
mos
t rec
ent e
ditio
n of
the
stan
dard
shal
l be
used
(4 ) Re
gula
r tes
ting
agai
nst t
he cr
iterio
n is
not
requ
ired
in n
orm
al ci
rcum
stan
ces f
or th
e fo
llow
ing
read
y-to
-ea
t foo
ds: t
hose
whi
ch h
ave
rece
ived
hea
t tre
atm
ent o
r oth
er p
roce
ssin
g eff
ectiv
e to
elim
inat
e Li
ster
ia
mon
ocyt
ogen
es, w
hen
reco
ntam
inat
ion
is n
ot p
ossi
ble
after
this
trea
tmen
t (fo
r exa
mpl
e, p
rodu
cts h
eat t
reat
ed
in th
eir fi
nal p
acka
ge),
•
fres
h, u
ncut
and
unp
roce
ssed
vege
tabl
es a
nd fr
uits
, exc
ludi
ng sp
rout
ed se
eds,
•
brea
d, b
iscu
its a
nd si
mila
r pro
duct
s,
• bo
ttle
d or
pac
ked
wat
ers,
soft
drin
ks, b
eer,
cide
r, w
ine,
spiri
ts a
nd si
mila
r pro
duct
s,
• su
gar,
hone
y an
d co
nfec
tiona
ry, in
clud
ing
coco
a an
d ch
ocol
ate
prod
ucts
,
• liv
e bi
oval
ve m
ollu
scs.
(5 ) Th
is cr
iterio
n sh
all a
pply
if th
e m
anuf
actu
rer i
s abl
e to
dem
onst
rate
, to
the
satis
fact
ion
of th
e co
mpe
tent
au
thor
ity, t
hat t
he p
rodu
ct w
ill n
ot e
xcee
d th
e lim
it 10
0 cf
u/g
thro
ugho
ut th
e sh
elf-
life.
The
ope
rato
r may
fix
inte
rmed
iate
lim
its d
urin
g th
e pr
oces
s tha
t mus
t be
low
eno
ugh
to g
uara
ntee
that
the
limit
of 10
0 cf
a/g
is n
ot
exce
eded
at t
he e
nd o
f she
lf-lif
e.
(6 ) 1 m
l of i
nocu
lum
is p
late
d on
a P
etri
dish
of 1
40 m
m d
iam
eter
or o
n th
ree
Petr
i dis
hes o
f 90
mm
dia
met
er.
(7 ) Th
is cr
iterio
n sh
all a
pply
to p
rodu
cts b
efor
e th
ey h
ave
left
the
imm
edia
te co
ntro
l of t
he p
rodu
cing
food
bu
sine
ss o
pera
tor,
whe
n he
is n
ot a
ble
to d
emon
stra
te, t
o th
e sa
tisfa
ctio
n of
the
com
pete
nt a
utho
rity,
that
the
prod
uct w
ill n
ot e
xcee
d th
e lim
it of
100
cfu/
g th
roug
hout
the
shel
f-lif
e.(8 )
Prod
ucts
with
pH
≤ 4
,4 o
r aw
≤ 0
,92,
pro
duct
s with
pH
≤ 5
.0 a
nd a
w ≤
0,9
4, p
rodu
cts w
ith a
shel
f-lif
e of
less
than
fiv
e da
ys sh
all b
e au
tom
atic
ally
cons
ider
ed to
bel
ong
to th
is ca
tego
ry. O
ther
cate
gorie
s of p
rodu
cts c
an a
lso
belo
ng to
this
cate
gory
, sub
ject
to sc
ient
ific j
ustifi
catio
n.(10
) Ex
clud
ing
prod
ucts
whe
n th
e m
anuf
actu
rer c
an d
emon
stra
te to
the
satis
fact
ion
of th
e co
mpe
tent
aut
horit
ies
that
, due
to th
e rip
enin
g tim
e an
d aw
of t
he p
rodu
ct w
here
app
ropr
iate
, the
re is
no
salm
onel
la ri
sk.
(13)
Refe
renc
e: C
omm
unity
refe
renc
e la
bora
tory
for c
oagu
lase
pos
itive
stap
hylo
cocc
i. Eur
opea
n sc
reen
ing
met
hod
for t
he d
etec
tion
of S
taph
yloc
occa
l ent
erot
oxin
s in
milk
and
milk
pro
duct
s
APPENDICES71
FPRO
CESS
HYG
IENE
CRI
TERI
A FO
R CH
EESE
Extr
act f
rom
Reg
ulat
ion
EC N
o. 2
073
of 2
005
as a
men
ded
Note
: To
ensu
re co
mpl
ianc
e w
ith th
e le
gal m
icro
biol
ogic
al cr
iteria
you
are
adv
ised
to re
ad th
e re
leva
nt le
gisl
atio
n an
d no
t rel
y so
lely
on
the
sum
mar
y be
low.
Fo
od ca
tego
ryM
icro
- or
gani
sms
Sam
plin
g ng
pla
n (1 )
Lim
its (2 )
Anal
ytic
al
refe
renc
e m
etho
d (3 )
Stag
e w
here
the
crite
rion
appl
ies
Actio
n in
case
of
unsa
tisfa
ctor
y re
sults
mM
n c
2.2.
2 C
hees
es m
ade
from
milk
or w
hey
that
has
und
ergo
ne h
eat t
reat
men
tE.
coli
( 5 )5
210
0 cf
u/g
1 000
cf
u/g
ISO
1664
9 -1
or
2At
the
time
durin
g th
e m
anuf
actu
ring
proc
ess
whe
n th
e E.
coli
coun
t is
expe
cted
to b
e hi
ghes
t (6 )
Impr
ovem
ents
in p
rodu
ctio
n hy
gien
e an
d se
lect
ion
of ra
w
mat
eria
ls
2.2.
3 C
hees
es m
ade
from
raw
milk
Coag
ulas
e-po
sitiv
e st
aphy
loco
cci
52
104
cfu/
g10
5 cf
u/g
EN/I
SO
6888
-2At
the
time
durin
g th
e m
anuf
actu
ring
proc
ess
whe
n th
e nu
mbe
r of
stap
hylo
cocc
i is
expe
cted
to b
e hi
ghes
t
Impr
ovem
ents
in p
rodu
ctio
n hy
gien
e an
d se
lect
ion
of ra
w
mat
eria
ls. If
valu
es >
105
cfu/
g ar
e de
tect
ed, t
he ch
eese
ba
tch
has t
o be
test
ed fo
r st
aphy
loco
ccal
ent
erot
oxin
s
2.2.
4 C
hees
es m
ade
from
milk
that
has
un
derg
one
a lo
wer
hea
t tre
atm
ent
than
pas
teur
isat
ion
(7 ) and
ripe
ned
chee
ses m
ade
from
milk
or w
hey
that
has
und
ergo
ne p
aste
uris
atio
n or
a st
rong
er h
eat t
reat
men
t (7 )
Coag
ulas
e-po
sitiv
e st
aphy
loco
cci
52
100
cfu/
g1 0
00
cfu/
gEN
/ISO
68
88-1
or 2
2.2.
5 U
nrip
ened
soft
chee
ses (
fres
h ch
eese
s) m
ade
from
milk
or w
hey
that
has
und
ergo
ne p
aste
uris
atio
n or
a st
rong
er h
eat t
reat
men
t (7 )
Coag
ulas
e-po
sitiv
e st
aphy
loco
cci
52
10
cfu/
g10
0 cf
u/g
EN/I
SO
6888
-1 o
r 2En
d of
the
man
ufac
turin
g pr
oces
sIm
prov
emen
ts in
pro
duct
ion
hygi
ene.
If va
lues
> 10
5 cfu/
g ar
e de
tect
ed, t
he ch
eese
bat
ch h
as
to b
e te
sted
for s
taph
yloc
occa
l en
tero
toxi
ns
(1 ) n
= nu
mbe
r of u
nits
com
pris
ing
the
sam
ple;
c =
num
ber o
f sam
ple
units
giv
ing
valu
es b
etw
een
m a
nd M
(2 ) Fo
r poi
nts 2
.2.7,
2.2
.9 a
nd 2
.2.10
m =
M(3 )
The
mos
t rec
ent e
ditio
n of
the
stan
dard
shal
l be
used
(4 ) Th
e cr
iterio
n sh
all n
ot a
pply
to p
rodu
cts i
nten
ded
for f
urth
er p
roce
ssin
g in
the
food
indu
stry
(5 ) E.
coli
is u
sed
here
as a
n in
dica
tor f
or th
e le
vel o
f hyg
iene
(6 ) Fo
r che
eses
whi
ch a
re n
ot a
ble
to su
ppor
t the
gro
wth
of E
. col
i, the
E. c
oli c
ount
is u
sual
ly th
e hi
ghes
t at t
he
begi
nnin
g of
the
ripen
ing
perio
d, a
nd fo
r che
eses
whi
ch a
re a
ble
to su
ppor
t the
gro
wth
of E
. col
i, it i
s nor
mal
ly
at th
e en
d of
the
ripen
ing
perio
d(7 )
Excl
udin
g ch
eese
s whe
re th
e m
anuf
actu
rer c
an d
emon
stra
te, t
o th
e sa
tisfa
ctio
n of
the
com
pete
nt
auth
oriti
es, t
hat t
he p
rodu
ct d
oes n
ot p
ose
a ris
k of
stap
hylo
cocc
al e
nter
otox
ins
APPENDICES72
Appendix 4Reference Material
KEY LEGISLATION
Note: The following lists the main pieces of legislation which are subject to amendment. For a comprehensive and up to date list of all relevant legislation, see the FSAI website www.fsai.ie or contact the FSAI Advice Line 1890 33 66 77.
General food law: Regulation (EC) No. 178 of 2002 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL OF 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, as amended
Hygiene of food and feed: Regulation (EC) No. 853/2004 (OJ L226, p22, 25/06/2004) of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin, as amended.
Microbiological criteria for foodstuffs: Commission Regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs as amended
Guidance MaterialFood Safety Authority of Ireland (2008) Guidance Note No. 10: Product Recall and Traceability (Revision 1) www.fsai.ie
Food Safety Authority of Ireland (2007) Guidance Note No. 11: Assessment of HACCP Compliance (Revision 2)
Food Safety Authority of Ireland (2006) Guidance Note No. 16: Food Stalls (Revision 1)
Food Safety Authority of Ireland (2005) Guidance Note No. 18: Determination of Product Shelf-Life
Food Safety Authority of Ireland (2007) Labelling of Food in Ireland
Food Safety Authority of Ireland (2005) The Control and Management of Listeria monocytogenes Contamination of Food
Food Safety Authority of Ireland (1999) The Prevention of E. coli O157:H7 Infection
Food Safety Authority of Ireland (2008) Zoonotic Tuberculosis and Food Safety
Food Safety Authority of Ireland (2009) Guide to Food Safety Training Level 1 & 2
Food Safety Authority of Ireland (2003) Guide to Food Safety Training Level 3
European Commission (2005) Guidance document on implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses
European Commission (2008) Guidance document on Listeria monocytogenes shelf-life studies for ready-to-eat foods under Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs
European Commission (2008) Technical guidance document on shelf-life laboratory durability and challenge studies for Listeria monocytogenes in ready-to-eat foods
Health Protection Surveillance Centre (2004) Preventing Foodborne Disease: A Focus on the Infected Food Handler www.hpsc.ie
APPENDICES73
Appendix 5Acknowledgements
The FSAI and Teagasc wish to thank the Food Standards Agency UK for making its HACCP workbook (Specialist Cheesemakers – Food Safety Workbook) available to this project. This workbook is based on the UK workbook and the experience of people involved in its development and implementation. In particular, we wish to thank Chris Pratt (Food Standards Agency); Randolph Hodgson (Neal’s Yard Dairy); Alan Lyne (ADAS); Jamie Montgomery (Montgomery’s Cheddar) and; Sandy and Andy Rose (Two Hoots Cheese).
MEMBERS OF THE WORKING GROUPThe FSAI and Teagasc would especially like to thank the farmhouse cheesemakers who participated on the working group for this project. We would also like to thank those who received and commented on drafts of the workbook including the Department of Agriculture, Fisheries and Food.
Name OrganisationTim Camon Food Safety Authority of Ireland
Pat Farrell Carrigaline Farmhouse Cheese
Lucy Hayes Mount Callan Farmhouse Cheese
Kieran Jordan Moorepark Food Research Centre, Teagasc
Eamonn Lonergan Knockanore Farmhouse Cheese
Sara McSweeney Moorepark Food Research Centre, Teagasc
Martina O’Brien Moorepark Food Research Centre, Teagasc
Lisa O’Connor Food Safety Authority of Ireland
Marion Roeleveld Killeen Farmhouse Cheese
Gudrun Shinnick Fermoy Natural Cheese Company