Whole Foods Market

Safe Handling and Storage of Ambient Cheese Ambient Cheese List

Water Item Name PH Table B Activity Ubriaco al Prosecco 0.800 5.57 non-phf/non-tcs Ubriaco del Piave 0.800 5.57 non-phf/non-tcs Ubriacone 0.800 5.57 non-phf/non-tcs Forever Cheese Toscano Dop 0.827 5-5.15 non-phf/non-tcs Genuine Fulvi Cheese 0.820 4.60 non-phf/non-tcs Paski Sir 0.804 5.74 non-phf/non-tcs Mahon Reserva 0.860 5.50 non-phf/non-tcs Robusto 0.887 4.89 non-phf/non-tcs Parrano 0.896 5.50 non-phf/non-tcs Best Cheese Corp Uniekaas Reserve 0.890 5.75 non-phf/non-tcs Vintage 3-year Aged Gouda < 0.85 5.70 non-phf/non-tcs Vintage 5-year Aged Gouda 0.852 5.80 non-phf/non-tcs Emmi Roth Gran Queso 0.864 5.00 non-phf/non-tcs Wheel aged over 12 months 0.850 5.09 non-phf/non-tcs Atalanta Perenzin 0.841 non-phf/non-tcs Hirtenkase Classic 0.860 5.150 non-phf/non-tcs Fond O' Foods Hirtenkase Reserve 0.827 5.150 non-phf/non-tcs Date Marking Cheese

Display Cheese Code Date Recommendations Refrigerated Ambient Feta in brine can be dated for 90 days ONLY if Fresh Cheese-chevre, feta, 7 days X the cheese is stored & displayed COMPLETELY submerged in brine Fresh Chevre large logs-over 8 oz 14 days X Whole wheel products without manufacturer Soft-ripenened 7 days X dating recommendations-30 days from receipt Washed rind 30 days X 30 days if displayed in refrigeration X Product on display can be grated; code date Hard-Romano and Parmesan style must not exceed original "sell by" (max. code 21- products 21 days if displayed in ambient X days). 30 days if displayed in refrigeration X Semi-firm and Firm 21 days if displayed in ambient X 30 days if displayed in refrigeration X Cheddar 21 days if displayed in ambient X 30 days if displayed in refrigeration X Pressed-Gruyere, Comte 21 days if displayed in ambient X Semi-soft 21 days Blue 21 days Grated and Shredded 21 days pack tight to reduce oxygen presence does not apply to marinated cheeses made 21 days X Marinated Cheeses instore. These are 7 days 7 days if made in-store X Date Marking Exemptions for Cheese

Hard and semi-soft cheeses manufactured according to 21 CFR 133 WFM Cheese Storage

 Health Departments and the Food Code  3rd Party Audits at WFM for safe storage and display of cheese  Temperature testing at Receiving  Temperature testing and logging every 4 hours  Equipment Design and safe holding Cheese Food Safety: Other Supplier Requirements

• All producers must be licensed and approved by the State agency with oversight • Must register with FDA as a food facility • Must comply with FDA Bio-Terrorism act • Must submit to regular sampling by FDA and State Health authorities. WFM “Must Have” from Cheese Vendors

 3rd Party Audit/Assessment from approved provider  cGMPs  HACCP Plan  Product Testing program  Environmental Testing program  Liability Insurance