Dairy: Cheese
The production of artisan cheese – raw milk cheese. General food hygiene rules – HACCP-based procedures – the ‘Cheese Making Wedge’. The temperature control of cheese and the importance of maintaining the cold chain. Microbiological criteria for cheese – food safety criteria and process hygiene criteria. Labelling cheese – raw milk cheese – misleading descriptions – allergen labelling. Cheese weights – sale generally by net weight.