Cheese Regulation & Good Practice
The fate of any cheese business lies both in the quality, safety and reputation of its products. We’ve gathered all the information here into this 101 guide to download and use offline.
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This 101 guide for Cheese Regulation & Good Practice contains:
An essential resource
Related Cheese Courses
Level Three Course – 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.
Topic: Tasting Cheese