Abstract
The objective of this Community of Practice (CoP) is to collect criteria and prepare a document of health requirements to be followed in the management of the risk of the production of cheeses made with raw milk with a maturation period of less than 60 days.
Economic operators must guarantee the safety of their products and must apply self-control programs regarding food safety, based on hazard analysis and critical control points (HACCP), to guarantee the safety of their products. Health authorities are responsible for ensuring, through official surveillance and control, that these products respect food safety standards.
In the case of cheeses made with raw milk, we face several problems regarding food safety, and we see that, increasingly, small producers make cheeses with raw milk with maturation periods of less than 60 days, which then They are sold at fairs, local markets or other food establishments and even exported. The regulatory framework (Regulation (EC) 853/2004)1 includes the production of this type of cheese as long as specific health requirements are met, something that until it came into force had been prohibited by Spanish regulations (RD 1679/1994).
Given the complexity and risk that these products can pose, both ASPCAT inspectors and local inspectors are concerned about the technological and microbiological self-control criteria that must be met in these establishments to guarantee food safety.
Keywords
Official control; Cheeses; Raw milk; HACCP
Bibliographic citation
Martínez Martínez M, Antúnez Méndez L, Pal Planavila M, Vives Rubio L, Campo Feijoo JJ, Cabré Bargalló JM, et al. Requisits higienicosanitaris en l’elaboració de formatges a partir de llet crua. Barcelona: Agència de Salut Pública de Catalunya; 2017. (Gestió del Coneixement; 2016-2017).
Audience
Professionals
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