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1. Tools and methods for sanitary control in cheese production
1.1 Good hygiene practices and HACCP principles
Hygiene is defined in European regulation 852/2004 as "the measures and conditions necessary to control hazards and ensure that a foodstuff is fit for human consumption, taking into account its intended use".
Hygiene rules are defined in guides to good hygiene practice and the application of HACCP principles (GBPH). These documents are drafted by industry professionals and submitted to the relevant authorities for approval: DGAL (Direction générale de l'alimentation) or DGCCRF (Direction générale de la concurrence, de la consommation et de la répression des fraudes) and ANSES (Agence nationale de sécurité sanitaire). After validation of the regulatory and scientific aspects, they are confirmed...
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Tools and methods for sanitary control in cheese production
Sanitary quality control of cheese production
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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