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Draft Code of practice for hygiene in the production of unmatured, uncultured cheese and of matured soft cheese.

Avant-projet de code d'usages en matière d'hygiène pour la fabrication des fromages non affinés, non maturés et des fromages à pâte molle affinés.

Type of article: Periodical article, Standard/Recommendation

Summary

The text is a proposal submitted by the IDF (International Dairy Federation) to the Codex Committee on Food Hygiene within the FAO/OMS programme on Food Standards (25th session, October 1991). It results from earlier studies to produce a specific Code of practice for specific products together with an Appendix for describing critical control points for risk analysis (HACCP system). The paper discusses the objectives definitions, hygiene requirements in the milk production area, fitting-out and installation of plant, hygiene requirements for the plant, hygiene and health of staff, hygiene in manufacturing, criteria for the finished product (cottage cheese, soft cheese) including its microbiology. The Appendix briefly describes the "HACCP system" for the management of critical points by hazard analysis and gives an example of its use. J.R.

Details

  • Original title: Avant-projet de code d'usages en matière d'hygiène pour la fabrication des fromages non affinés, non maturés et des fromages à pâte molle affinés.
  • Record ID : 1993-0594
  • Languages: French
  • Subject: Regulation
  • Source: Comm. Codex Aliment./Codex Aliment. Comm. - CX-FH 91-7; 16 p.; 1 fig.; append.
  • Publication date: 1991/09
  • Document available for consultation in the library of the IIR headquarters only.

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