Regulation and Good Practice 2 (Microbiological Criteria)

Gain detailed knowledge of the main food safety and hygiene regulations relating to cheesemaking, maturation and sale including microbiological criteria.



About this course

Time to level up your Regulation & Good Practice knowledge.

How it works

Instant access to your learning road, created by world-class cheese industry professionals, including digestible chapters and progress checks, all taken at your own pace.

Who is it for?

This course aimed at food producing operations and their employees, in the following professions: cheesemakers; senior staff in cheese retail, food service or wholesale; judges for cheese competitions; technologists; or associated professions. 


There are no prerequisites to taking this course. While some prior cheese experience covered in our level one and level two courses would be helpful, it is also not required.

Get certified

Passing the 30 question, multiple choice and short written answer, assessment in this core module counts towards your Level Three and Master of Cheese certification.

What you’ll learn

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.

Regulated Pathogens

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.

Structure of Regulation and Enforcement

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.

Testing Requirements

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.

Microbiological 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.

What you get

Enrol now and get instant access to Regulation and Good Practice 2 (Microbiological Criteria)

Cheese Library Access

Delegates can access our ever-growing Cheese Library which clearly and accurately catalogues cheese in a user-friendly way.

Exclusive Resources

Delegates can access useful study aids as digital downloads or order printed versions.

Study Group

Join fellow students in your personal portal to discuss, debate and ask questions.

Ready to level up your Regulation & Good Practice knowledge?


Why study with us

Academy of Cheese courses and certifications are an excellent way to prove your knowledge. Gain access to jobs in the cheese trade or improve your general cheese knowledge.


Complete your exams in real time. No waiting weeks or months!


Certifications focus on understanding rather than memorising. Knowledge is retained for longer.

Knowledge check

Study as much as you like completing knowledge checks to test your knowhow as you go.

Learning roads

Use your computer or your phone to access learning and progress at your own pace.

Industry standard

The Academy of Cheese is globally recognised as a premiere cheese education provider.


Certifications are optional, affordable and a great way to help you get the job you’ve always wanted in the cheese industry.


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