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Food Safety Practices for Handling

Cheese & Cheddar Displays

In addition to refrigeration, time may be used may not at any as a public health control for time be placed back curds. Refrigeration or time as a public health under refrigeration. control cannot be intermingled. Cheddar  The establishment cheese curds must either be held under maintains records refrigeration or held using time as a public indicating the amount health control. of product displayed and the amount of Fresh Cheddar Cheese Curds the product discarded for each day that plants and retail establishments may sell cheese curds are fresh cheddar cheese curds, held out of displayed for sale at refrigeration, if: ambient temperature.  The cheddar cheese curds are not held for  The cheddar cheese more than 24 hours from the time of curds in unmarked manufacturing. containers or  The cheddar cheese curds are manufactured packages that exceed according to law. the 24-hour limit are discarded.  The cheddar cheese curds are packaged at a retail food establishment or processing plant. Retail Cheese  The cheddar cheese curds are labeled as specified in Wis. Admin. Code § 3-602.11 with Cheese is defined as hard, semi-soft or the date or time of manufacture. Cheddar pasteurized process in 21 CFR. cheese curds marked only with the date must  Hard Cheese: manufactured with a moisture be discarded no later than midnight on the day content not exceeding 39%. Hard are of manufacture if held at ambient temperature. exempt from date marking and refrigeration Those marked with the date and time may be requirements but must be labeled properly. held up to 24 hours prior to being discarded if  Semi-Soft Cheese: contains more than 39% and held at ambient temperature. less than 50% moisture. Semi-soft cheeses must  If a facility chooses to store cheddar cheese be held at 41°F or below. Some semi-soft curds at ambient air temperatures using time cheeses are exempt from date marking as a public health control, the cheddar cheese requirements.

https://www.datcp.wi.gov P-DFRS0186 (7/21) Hard Cheese Examples ● Siciliano ● Parmesan ● Brick ● Gruyere ● Gouda ● Reggiano ● Muenster ● Romano ● Roquefort ● Sap ● Gorgonzola ● Sago ● ● Asiago (old and medium) ● Provolone ● Aged Cheddar (packaged in wax coating) ● Monterey ● Ultra-pasteurized cheese and aseptically ● Edam packaged products ● Swiss ● Pasteurized process cheese foods and ● Limburger spreads, (manufactured according to 21 CFR ● Pasteurized Process Cheese 133.169 and labeled as containing an acidifying ● Low Moisture Part-Skim Mozzarella agent which inhibits the growth of Listeria monocytogenes) that have met Tanaka study or Additional Examples (date marking and challenge study criteria. refrigeration required)

Semi-Soft Cheese Examples (exempt ● Brie from date marking, refrigeration ● Camembert required) ● Cottage ● ● Asiago (fresh and soft) ● Teleme ● Blue ● Mozzarella (full flat) ● Caciocavallo ● Cheese ● Cold pack cheese and cheese spreads

Need more information? Check out the Food Code and DATCP’s full listing of Food Code Fact Sheets.

https://www.datcp.wi.gov P-DFRS0186 (7/21)