THREE & FOUR
THREE & FOUR
Gain detailed knowledge of the main food safety and hygiene regulations relating to cheesemaking, maturation and sale including microbiological criteria.
Time to level up your Regulation & Good Practice knowledge.
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.
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.
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.
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.