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Best Practices Guide for Cheesemakers Published February 15, 2017

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Best Practices Guide for Cheesemakers Published February 15, 2017 The American Cheese Society’s Best Practices Guide for Cheesemakers Published February 15, 2017 Copyright © 2016, 2017 American Cheese Society First Edition, 2016 Reprinted with revisions, 2017 All figures in this Guide and documents in the Appendix have been reprinted with permission from the copyright holders. Best Practices Guide for Cheesemakers Introduction In 2016, the American Cheese Society (ACS) released its Best Practices Guide for Cheesemakers (Guide). Its completion was a key strategic goal of the Board of Directors, and the central task with which the Regulatory & Academic Committee had been charged. ACS members requested such a resource, and by way of response, this Guide was created to encompass currently accepted best practices for cheesemaking. This second edition of the Guide includes updates based on changing regulations, incorporates direct feedback and clarification from reviewers at the U.S. Food & Drug Administration, and provides more current resources and templates where available. This Guide provides an easy reference for busy cheesemakers—especially small- to mid-size producers—one which can be readily accessed. Regulatory agencies and academics provide information in great detail, but it is often buried within volumes of text. This Guide gleans the key requirements, suggestions, and practices from that vast sea of information, and attempts to condense them into a more easily digestible format written in more accessible language. I hope you will find that the information provided in this Guide is useful and answers some of your key questions. Please keep in mind that this is not a static document. The Guide will continually grow and change based on feedback from members, academics, regulators, and others. It takes everyone’s input to keep this document up-to-date and accurate. As part of the cheese community, we rely on you to share insights, information, and suggestions that will enhance the Guide, and in turn, enhance cheese quality and safety. The ACS Regulatory & Academic Committee will review and update the Guide accordingly, publishing updates as needed to keep up with changing regulations and scientific advances. Please send me your comments anytime at [email protected]. Sincerely, Nora Weiser Executive Director ACS Best Practices Guide for Cheesemakers © American Cheese Society Acknowledgements There are dozens of industry experts who generously gave of their time to aid in the development of this Guide, and while we have attempted to compile a comprehensive list of those who assisted with this project, if anyone was inadvertently omitted, please let us know and we will amend the oversight right away. Sincere thanks and gratitude go out to all those who helped in the creation of this Guide. Of particular note are the following ACS leaders. Their contribution cannot be overstated, and this Guide would not exist without their commitment of time and expertise over these past few years: Jeff Jirik of Caves of Faribault/Swiss Valley Farms, Dick Roe of Gourmet Foods International, Peggy Smith of Cowgirl Creamery, and Greg O’Neill of Pastoral Artisan Cheese, Bread & Wine served as presidents of ACS during the time the Guide was in development. Kate Arding of Talbott & Arding Cheese and Provisions, Marianne Smukowski of University of Wisconsin’s Center for Dairy Research, Bob Wills of Cedar Grove Cheese, and Dennis D’Amico of University of Connecticut served as chairs of the Regulatory & Academic Committee overseeing the Guide’s progress. Thanks are also owed to the following ACS Board Members, Regulatory & Academic Committee Members, volunteers, and staff: John Antonelli Michelle Lee Kate Arding Ranee May Jane Bauer Neville McNaughton Steve Binns Emilio Mignucci Alyce Birchenough Greg O’Neill Jeff Bloom Rebecca Orozco Gianaclis Caldwell Brian Ralph Stephanie Clark Matt Ranieri Dennis D’Amico Matt Richard Marc Druart Dick Roe Rachel Dutton Kendall Russell Pat Ford Allen Sayler Jason Foscolo Peggy Smith Cathy Gaffney Marianne Smukowski David Gremmels Sarah Spira Andy Hatch Ron Tanner Jeff Jirik Nora Weiser Mark Johnson Eliza Wetherill Michael Kalish Bob Wills Mateo Kehler Mark Wustenberg ACS Best Practices Guide for Cheesemakers © American Cheese Society Table of Contents Introduction Acknowledgements Terms of Use Chapter 1 On-Farm Milk Production……………………..………….……….…………..1 1.1 Design of Farm Buildings …………………………………………………………..……..2 1.2 Animal Health ……………………………………………………………………………....3 1.3 Milking Animal Cleanliness ………………………………………..………………………6 1.4 Milking Procedures …………………………………………………...……………………7 1.5 Cleanliness and Maintenance of Milking Equipment……………….…………...……...9 Chapter 2 Raw Milk Chilling, Storage, Purchase, Transport, and Receipt.………12 2.1 Chilling and Storage of Fresh and Frozen Raw Milk …………………………….……12 2.2 Purchase of Fresh and Frozen Raw Milk ………………………………………………15 2.3 Transport and Receipt of Fresh and Frozen Raw Milk …………………………........16 2.4 Cleanliness and Maintenance of Chilling, Storage, and Transport Equipment.........19 Chapter 3 Heat Treatments for Milk .…………………………………………………...22 3.1 Types of Heat Treatment ………………………………………………………….……..22 3.2 Phosphatase Testing …………………………………………………………………….24 3.3 Maintenance and Cleaning of Pasteurizers ……………………………………………27 Chapter 4 Microbiological Sampling and Testing…………………………………….31 4.1 Regulatory Rationale and Limits for Pathogens and Indicator Organisms …….…..32 4.2 Milk Testing ………………………………………………………………………………..35 4.3 Environmental Monitoring ……………………………………………………………..…37 4.4 Product Testing …………………………………………………………………………...40 ACS Best Practices Guide for Cheesemakers © American Cheese Society Chapter 5 Definitions and Classification of Cheese ……………………………….43 5.1 Regulatory Definitions………………………………………………..…………………..43 5.2 Artisan, Farmstead, and Specialty Definitions…………………….. ………………….44 5.3 ACS Judging & Competition Categories………………………………………………..45 5.4 Milk Source or Milk Type…………………………………………………………………45 5.5 Milk Treatment…………………………………………………………………………….45 5.6 Method of Coagulation……………………………………………………………………45 5.7 Method of Ripening……………………………………………………………………….46 5.8 Cheese Safety Wedge …………………………………………………………………...47 Chapter 6 Cheesemaking ………………………………………………………………...49 6.1 Milk ………………………………………………………………………………………....50 6.2 Getting Started …………………………………………………………………………....54 6.3 Curd Formation ………………………………………………………………………..….59 6.4 Process Steps ………………………………………………………………………….....62 6.5 Salting ……………………………………………………………………………………...66 6.6 Aging and Ripening ……………………………………………………….……………...70 6.7 Mites ……………………………………………………………………………………….73 6.8 Wrapping and Rind Development …………………………………….………………...76 6.9 Summary ………..………..…………………………………………..…………………...80 Chapter 7 Bringing Cheese to the Marketplace ………………………………….…..83 7.1 Sales Channels …………………………………………………………………………...84 7.2 Cheese Packing Room …………………………………………………………………..89 7.3 Wrapping and Packing Cheese ……………………………………………………..…..94 7.4 Labeling, Recording, and Tracking Cheese …...………………………………………96 7.5 Packing Cheese for Transport …………………………………………………………..98 7.6 Transporting Cheese ……………………………………………………………………101 Chapter 8 Current Good Manufacturing Practices and Hazard Analysis Risk- Based Preventive Controls..…………………………..…………………..106 8.1 Qualified Facilities ………………………………………………………………………107 8.2 Qualified Individuals …………………………………………………………………….109 8.3 Records …………………………………………………………………………..………109 8.4 Good Manufacturing Practices……………………………. …………………………..110 8.5 Process Controls …………………….………………………………………………….114 8.6 Sanitary Cheesemaking Facilities ……………………………………………………..115 8.7 Equipment Standards and Maintenance ……………………………...………..........118 8.8 Cleaning, Sanitizing, and Storing Processing Equipment ……………..……………120 8.9 Sanitation Controls ………………………………………………………………..........121 8.10 Pest and Waste Management ………………………………………………………..122 ACS Best Practices Guide for Cheesemakers © American Cheese Society 8.11 Environmental Monitoring and Testing ….…...………………………………..........123 8.12 Foreign Material Control ………………………………………………………………124 8.13 Water Quality and Steam Supply………………………………………..……………126 8.14 Loading, Transport, and Unloading Practices ………………………………………129 8.15 Chemical Storage, Labeling, and Use ………………………………………………131 8.16 Calibration of Measuring, Testing, and Inspection Equipment …………………...131 8.17 Traceability of Ingredients, Packaging, and Finished Product ……………………132 8.18 Recall/Withdrawal Programs …………………………………………………………135 8.19 Supply-Chain Program ………...……………………………………………………...137 8.20 Complaint Management …………………………………………………….………...140 8.21 Crisis Management ……………………………………………………….…………...142 Chapter 9 Food Safety Plans …………….…………………………………………….144 9.1 New Regulatory Changes ……………………………………………………………...144 9.2 Product Description ……………………………………………………………………..146 9.3 Product Flow Diagrams ………………………………………………………………...148 9.4 Hazard Analysis and Risk-Based Preventive Controls (HARPC) …..……………..149 9.5 Hazard Analysis …………………………………………………………………………153 9.6 Food Safety Plan Summary Table ………………………………………………….…157 Chapter 10 Inspections ………………………...……………………………………….159 10.1 Artisan Cheese Producer Inspections, Sample Collections, Analyses, Post-Sampling …………………………………………………………………...........159 10.2 The Conduct of an Investigator ..….…………………………………………………162 10.3 Client Contact …………………………………………………………………….……162 10.4 New Inspection and Compliance Mandates under FSMA ………………….........163 10.5 Enforcement Actions ………………….…………………………………………..….164 10.6 What is Inspected? …………………………………………………………………...166 Glossary ………………………………………………………………………173
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