Highly regulated from farm to plant.

Good manufacturing practices

HACCP

Heat treatments

Hurdle technology (certain parameters around pH, water activity, etc.)

Method of ensuring that patogens in food

products can be eliminated or controlled.

Hurdle technology is a combination of hurdles that

pathogen must overcome in

order to preserve.

The right combination of hurdles kills the pathogens or

renders them harmless in the 

final product.

- Through teat channel of the udder - As a result of mastitis (udder infection) -

As a result of contact with milking equipment and storage tank -

From the enviroment (eg air, soil, water, bedding, manure, silage etc) -

From the milker (human) -

Udder (feces contamination)

191 f (89c) for 1 second -

194 f (90c) for .5 seconds -

201 f (94c) for .1 seconds -

204 f (96c) for .05 seconds -

212 f (100c) for .01 seconds

High - Soft unripened cheeses

Moderate - Fresh soft cheeses, soft ripened, semi-soft cheeses

Very Low - Hard cheeses, pasteurized processed cheese

-pH of 4.6 or less & .92 or less water activity = Non-PHF/Non-TCS -

pH of 4.6 or less & >.92-.95 water activity = Non-PHF/Non-TCS -

pH of 4.6 or less & >.95 water activity = Non-PHF/Non-TCS

pH of >4.6 - 5.6 & .92 or less water activity = Non-PHF/Non-TCS -

pH of >4.6 - 5.6 & >.92-.95 water activity = Non-PHF/Non-TCS -

pH of >4.6 - 5.6 & >.95 water activity = PA

USDA Certified Organic

Animal Welfare Approved

Certified Humane Raised and Handled

Certified Kosher

Halal Certification

Food Alliance Sustainable Producer

PDO PGI

AOC DOC DOP

Producers must meet USDA standards which includes:

No use of growth hormones

No use of anitbiotics

Animals have access to outdoors

Animals are fed organic diet

Certain synthetic substances are allowed for medical treatment and in cleaning facilities animals come in contact with. When synthetic substances used to treat animals, regulations prevent use of the milk for a time period afterwards.

Non-organic rennet and dairy cultures can be used.

Applicant must pay application fee of $500 and costs of review and processing of application. Travel time (if more than 30 minutes) for agent to review location.

To obtain the certification, you must be a family farmer that raises animals on pasture or range. The animals raised must be common domesticated animals such as cattle, goats and sheep. Or if exotic must be native to the country where they are bein raised.

Certification is free and voluntary. To retain certification, there is yearly reviews. The review pays close attention to how the animals are treated from birth to death. Different standards are in place for different animals and whether the animal is raised for dairy or for food.

Humane Farm Animal Care aims to improve the lives of farm animals used in production of food. Standards include:

Easy access to water.

Feed musst be wholesome and appropriate for the type and age of animal.

Feed must be presented in a way that prevents undo competition to eat.

Their environment must provide comfort, promote health and allow the animals to act naturally.

The managers must be trained properly in care and husbandry in general.

Health plan developed with a vet.

Transporting limits stress and is done by managers trained properly.

Dairy products may not be manufactured using the same equipment used in making meat.

Cheese may not made using animal rennet.

Milk must be obtained from a kosher animal and the milking process must be supervised.

Cheeses, especially hard cheeses, must be made in the presence of a full-time supervisor in order to ensure all ingredients and equipemtn used are Kosher.

To obtain a Kosher certificate, the farm must complete an application, pay a fee and pass a review process.

Halal foods are lawful foods for Muslims.

Zero ingredients can be obtained from unlawful sources.

Regarding cheese, if an animal rennet is used it must come from a lawful animal (cow, sheep, goat) and the animal providing the rennet must have been slaughtered in an acceptable manneer.

Same true for any enzymes used.

Microbial rennet must be grown on Halal surfaces.

In many instances, cheeses crtified Kosher are Halal acceptable.

To be certified, producer must complete an application; pay a fee and pass an inspection. Certification can be for a year or a specific batch of cheese.

Ensures farmers are using sustainable practices:

Working conditions for employees

Humane treatment of animals

Hormones cannot be used

Antibiotics can be used but nothing produced while on antibiotics can be sold.

Use of  pesticides an toxicity levels

Environmental conservation

Short and long-term goals must be established and implemented.

No artificial flavors or colors can be used.

Synthetic ingredients can only be used when natural ones are not available.

1. Seleact cheese from reliable, reputable producers.

2. Select cheeses that are suitable for distribution.

3. Understand the cheeses you sell.

Do not obstruct great cheeses.

5. Receive load and ship cheese within temp controls.

6. Traceability of product.

7. Proper rotation.

1. Dirty hands.

2. Foreign materials dropping into uncovered food.

3. Cross-contamination from other tainted or uncooked food.

Physical hazards: (stuff that can cut you, choke you or break your teeth, etc.)

Biological hazards: micro stuff that can make you sick.

Chemical hazards: contamination from toxic materials or allergens.

Glass

pests

pieces of packaging

anything between 7 mm and 20 mm in size

Dirty hands.

Micro growing on cheese.

Dirty utensils

Poor cleaning procedures.

1. Start with clean product (from reliable sources)

2. Facility is pest-free.

3. Hygiene followed with guidelines displayed.

4. 3 Classes of hazards have been considered, identified and program in place to avaoid them: Physical hazards, biological hazards and chemincal hazards.

1. Determine likely sources of problems.

2. Idenitfy SOPS to measure and control problems.

3. Write down sanitation/pest procedures.

4. train your personnel and document training.

1. Cheese too warm.

2. Storage too warm.

3. Unclean surfaces where you cut/wrap/shredd cheese.

4. Personal hygiene: clean clothes, clean persons, hair clean, hairnts.

5. Packaging: Unclean packaging used.

6. Pests: flying and crawling types.

1. Receiving: Temp and record; if cheese too warm, reject it

2. Storage: Record daily; adjust if too warm.

3. Processing/Cutting?shredding: Avoid cross contamination, clean and sanitize every 4 hours MAX; hair, uniform protocols - all in writing and displayed.

4. Packaging: Use clean materials.

Name some allergens that should be considered in hygiene and safe practices.

Tree nuts (almonds, cashews, walnuts)

Peanuts

shellfish

fish

soy

wheat

egg products

(Milk is also an allergen...)

Personal Hygiene:

1. Clean clothes; loose hair covered; fingernails trimmed and clean; no fake nails; no chipped nail polish. Coats and aprons removed befor entering bathroom.

2. Hand washing: often - starting work, between every task, after sneezing, blowing nose; touching any surface. Glove follow same procedure - toss after every task.

3. Consuming food and beverages: no food or beverage in work areas; only consume in common areas, lunch room.

4. Tobacco use: prohibited in work area

5. Gum chewing: only in non-work areas.

6. Hand sanitizers are not a replacement for handwashing. Use sanitizer AFTER wansing hands.

7. Work surfaces must all be cleaned, washed and sanitized after every use; if not used then every four hours and at start and end of day.

8. Allergens: avoid cross-contamination with cheese.

9. Floors: clean and clutter-free; concrete floors in good repair and free of any residual build-up. Wash/rinse/sanitize at least once a week.

10. Drains kept clean and free of odors. Cleaned and sanitized on a regular basis. Drain covers in place and in good repair.

11. Containers: clean and sanitary; stored upside down until used.

Animal and Plant Health Inspections (APHIS)

Farm Service Agency (FSA)

Center for Nutrition and Promotion

Foreign Agriculture Service (FAS)

Food and Drag Administration (FDA)

Center for Disease Control (CDC)

Nathional Institutes of Health (NIH)

Food Ingredients and Packaging

Labeling and Nutrition

Guidance, Compliance and Regulations

Exporting and Importing

Trade Agreements

Food facilities be registered with FDA.

FDA be given prior notice on shipments of imported food.

Overseeing the most of the US Food chain.

Ensuring the safety of food for humans, including food additives and dietary supplements by setting science-based standards for preventing foodborne illness and ensuring compliance with these standards.

Ensuring safety of animal feed and the safety and effetiveness of animal drugs, including the safety of drug residues in human food derived from animals.

Protecting the food and feed supply from intentional contamination.

Ensuring that food labels are truthful and contain reliable information consumers can use to choose healthy diets.

FDA

found in Title 21 of the COde of Federal REgulations.

Section 100 and 101 concern labeling.

Section 110 covers GMP (Good Manufacturing Practices)

Food must be produced, processed and held in a manner which prevents spoilage and contamination.

Processing establishments must submit to unannounced inspections of the building and grounds.

Unhealthy or ill persons must not be allowed to handle foods.

Pets are not allowed.

For these reasons, home kitchens are not usually considered appropriate for processing purposes.

USDA

APHIS
PMO (Pasteurized Milk Ordinance) 

USDA

FS (price support)

PMO

Enforced by state agency

Grading: AMS (part of USDA)

FDA through CFR Title 21, Section 133

Enforced by state agency

FDA

CFSAN and AVM coordination to implement the Safty Food Transportation Act

Dairy

eggs

Soy

Wheat

Fish

Shellfish

Tree Nuts

Peanuts

Improper Holding

Poor personal hygiene

Inadequate cooking

Contaminated Equipment

Food from unsafe sources

Demonstration of knowledge

Employee health

time/temperature checks

Hand washing

Consumer

Good Manufacturing Practices (GMP)

Basic requirements to ensure production of wholesome food including employee practices, buildings, facilities, and production/processing controls.

Protect against product adulteration

Ensure products have been prepared, packaged and held under sanitary condition.

Products do not become contaminated.

To assess food safety through analysis and control of biological, chemical and physical hazards.

To prevent hazards rather than react to problems.

Focuses only on health safety issues.

HACCP does not stand alone: it must be built on prerequisite programs:

GAP - Good Agricultural Practices

GMP - Good Manufacturing Practices

GRP - Good Retail Practices

SSOP - Sanitation Standard Operating Procedures

Ensures quality and consistency of food products.

The specific steps taken to preform sanitation tasks including the details of your sanitation procedures and frenquency.

1. Pre-cleaning - scraping and rinsing surfaces to remove excess and loose food.

2. Washing - using detergent to remove stuck on food.

3. Rinsing - to remove the food and detergent solutions.

4. Sanitizing - this kills attached surviving bacteria and viruses.

5. Air drying - on the sink, drain, boards, equipment - in place. Towel drying is not permitted.

Each of these must be done an in order for process to be effective.

Meat

Water

Juice

Leafy Greens

2 of the following 3 must be observed:

1. Double hand washing before contact with food.

2. Use nail brushes during hand washes (sanitize brush once a day)

3. USe sanitizer following proper hand washing.

1. wash and sanitize hands before putting on gloves.

2. Put gloves on when ready to handle food.

3.Use gloves for one task and then discard.

4. In an interruption occurs, remove gloves and discard.

5. Dispose of gloves immediately upon removal.

6. Use clean gloves when you resume food preparation.

7. Single use gloves should not be used around heat or hot oils.

8. Gloves are susceptible to contamination - discard when soiled or damage.

9. Gloves do not replace the need for good hand washing practices.

With expiration dates

Shelf life

Product rotation

1. Wash and sanitize hands before touching product.

2. New gloves.

3. If you handle an allergen product, remove gloves, re-wash and re-sanitize hnds before touching anther product.

4. All eqipment is sanitized after and bfore each use.