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3. Conclusion
Processors, who are responsible for the sanitary quality of their cheeses, must identify the significant hazards for their product and manufacturing process. This hazard analysis is the first principle of the HACCP method, and is therefore mandatory.
By familiarizing themselves with regulatory requirements and the various standards, cheesemakers will be able to establish, implement and maintain control measures within the company to ensure safe and healthy production.
A complete, exhaustive, documented analysis of the various potential hazards and a good formalization of control measures are essential assets when it comes to arguing and defending the choices made and practices adopted with customers, supervisory authorities and auditors.
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Conclusion
Bibliography
Websites
FDA – Food and Drug Administration http://www.fda.gov
ANSES – Agence nationale de sécurité sanitaire http://www.anses.fr
AFSSA – French Food Safety Agency http://www.anses.fr
...Standards and norms
- Food hygiene – The role of HACCP and the application of its principles in controlling food and feed safety - NF V 01.006 - 09-08
- Food safety management system – AFNOR - NF EN ISO 22000 - 2005
- Édition 6 http://www.brcglobalstandards.com - Norme mondiale pour la sécurité des denrées alimentaires - 01-12
- Audit guidelines for suppliers of private label products – Version 6 http://www.ifs-certification.com...
Regulations
CODEX, CAC/RCP 1-1969 – General principles of food hygiene – Adopted 1969. Amended 1999. Revised 1997 and 2003. Editorial corrections 2011.
Commission Regulation (EC) No 1881/2006 of December 19, 2006 setting maximum levels for certain contaminants in foodstuffs.
Council Regulation (EC) No 733/2008 of 15 July 2008 on the conditions governing imports of agricultural products...
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