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4. Conclusion
Sanitary control of cheese production involves a number of factors. The quality of the milk used (essential for raw-milk products), compliance with the control plan and good hygiene practices, and the identification and control of critical points are all factors which help to reduce health risks.
Cheese safety therefore requires a combination of control measures, implemented on a daily basis, correctly applied throughout the process, and checked regularly.
In addition, advances in the sciences may, in the years to come, enable us to develop new analytical tools to improve the sanitary control of cheeses: rapid detection of pathogenic flora in incoming milk, better knowledge and control of microbial ecosystems... all of which will reduce the level of risk.
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Conclusion
Bibliography
Websites
ANSES (formerly AFSSA) website – Agence Nationale de Sécurité Sanitaire Alimentation, environnement, travail (French Agency for Food, Environmental and Occupational Health and Safety) http://www.anses.com
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
- Audit guidelines for suppliers of private label products – Version 5 (new version 6 from 1 July 2012http://www.ifs-certification.com - International Food Standard - 08-07
- Prerequisite programs for food safety...
Regulations
Regulation (EC) No 853/2004 of the European Parliament and of the Council of April 29, 2004 laying down specific hygiene rules for food of animal origin.
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