FSA launches cheesemakers' initiative
management initiative aimed at the producers of specialist British
cheeses such as Cheddar, Stilton and Cheshire.
The Food Standards Agency yesterday launched a food safety management initiative aimed at the producers of specialist British cheeses such as Cheddar, Stilton and Cheshire.
The initiative was devised after cheesemakers requested help in developing a management system to analyse hazards and manage food safety.
The FSA will work with the Specialist Cheesemakers' Association (SCA) and other stakeholders to help cheesemakers maintain a high level of food safety.
There are around 450 different specialist British cheeses, made by 180 specialist producers. Many of these are small-scale businesses, producing their products on farms from small herds or flocks using time-honoured methods involving open vats, hand-stirring, bandaging, and waxing.
The cornerstone of the initiative is a Workbook, designed to reduce the burdens of food safety paperwork by systematically documenting production systems and identifying food safety hazards and appropriate controls. Production systems are required to be adequately documented and recorded by law.
Producers and environmental health officers will work together with consultants to complete the Workbook, which will address issues such as clean milking; the risk of cross contamination from livestock for cheeses produced on farm; the control of bacteria in raw or pasteurised milk; contamination from poor hygiene practice and the environment; survival of pathogens from incorrect cheese acidification, temperature controls and preservation techniques.
Sir John Krebs, Chairman of the Food Standards Agency, said:"There has been a revolution in the British cheese industry in the last 15 years, with old recipes revived, new ones created and rare types re-established. We want to ensure that this extraordinary diversity and the superb quality of British cheeses continues to be maintained."
British consumers spend around £1.5bn on all types of cheese each year, and eat more than 590,000 tonnes.
Chairman of the Specialist Cheesemakers' Association, Tim Rowcliffe, said:"We feel that the Workbook and other materials provide an excellent ongoing working tool for members, giving them confidence and peace of mind about their procedures."
The Specialist Cheesemakers' Association was formed in1989 to promote awareness and appreciation of specialist cheeses among the public and the trade, and to encourage excellence in cheesemaking.
