Self Study | Level 3 – Cheese Regulation and Good Practice 2 (Microbiological Criteria)

Cheesemaking, maturation and sale are all regulated to attempt to ensure consumer safety. Cheese, made carefully and by conscientious makers, is generally a safe food but not without some risk. This module begins with identifying and describing the main pathogens of concern to the cheese industry, it then goes on to cover the approach to testing and the microbiological limits enforced in major cheese producing territories. Learners will be presented with the different approaches between nations, but also the shared emphasis on preventative measures and the understanding of the nature of pathogens informing the various legislation.

The first section of the module describes each pathogen, the risk they pose to health, and how they impact cheesemakers. Strategies to control pathogen introduction and contamination in a production space are discussed for each pathogen, and how affineurs, retailers, and wholesalers can manage risk.

Five major cheese producing territories are examined in this section – UK and EU, USA, Canada, Australia and New Zealand, and Japan. Learners will look in detail at how the regulatory bodies are constructed, how they work together, and how food safety legislation is written and enforced.

The methods for testing in each of the territories is examined; considering sampling, environmental testing, different approaches for producers and retailers, and how to interpret the criteria.

For each territory there are tables laying out the microbiological criteria described in law. The tables show required sampling procedures, test limits, and necessary actions for any of the pathogens legislated for in that territory.