Items to be Included in a Food Safety Handbook for Artisan Cheese

147 Pages·2016·0.87 MB·English

by  David A. Irish

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All Graduate Plan B and other Reports Graduate Studies
5-2013
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CChheeeessee MMaakkeerrss
David A. Irish
Utah State University
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i
Items to be Included in a Food Safety Handbook
for Artisan Cheese Makers
by
David A. Irish

A plan B thesis submitted in partial fulfillment
of the requirements for the degree

of

MASTER OF FOOD SAFETY AND QUALITY

Approved:

Donald. J. McMahon Brian Nummer
Major Professor Committee Member

Silvana Martini
Committee Member

UTAH STATE UNIVERSITY
Logan, Utah

2013
ii

Copyright © David A. Irish 2013

All Rights Reserved
iii

ABSTRACT
Items to be Included in a Handbook of Food Safety for Artisan Cheese Makers

by

David A. Irish, Master of Food Safety and Quality

Utah State University, 2013

Major Professor: Dr. Donald J. McMahon
Department: Nutrition, Dietetics and Food Sciences

Current written resources for artisan cheese makers include topics concerning cheese
history, cheese recipes, budget planning, culture selection, processing parameters, and only
limited discussion of food safety associated with cheese manufacturing. Most often food
safety discussions center on HACCP, which typically are not included in artisan cheese
operation planning. Recent changes in the regulatory landscape, including the Food Safety
Modernization Act, make this information timely and needed. This research is designed to
identify and collect a majority of topical ideas that should be included in a Food Safety
Handbook for Artisan Cheese Makers. Where possible, expansion of the ideas has been
included. It is felt that this information, once collected could be put in a handbook for artisan
cheese makers that would provide a day-to-day reference manual for making safe, high
quality Artisan cheese.
iv

To Carole Irish
v
ACKNOWLEDGMENTS

It would be impossible for me to name everyone who has contributed to the writing of
this handbook. Having said that, I will mention a few select people that have been most
valuable.
To my wife, Carole, for believing in me even though she knows my limitations.
To my daughter, Jana Irish, who worked as my editor and kept me focused on the
customer.
To Don McMahon, Professor, and Director of the Western Dairy Center, Utah State
University, Logan Utah for his tireless commitment to the continuing understanding of
milk and other dairy products and the teaching of students.
To Carl Brothersen, Associate Director, Western Dairy Center, Utah State University,
Logan, Utah for his continued encouragement toward effective scientific research and
interdisciplinary cooperation.
To Karli Oberg Broderius who helped me to believe that all things are possible and
worked as my sounding board for ideas and discussions.
To Jeff Broadbent, Professor, Utah State University, Logan, Utah for his engaging
thoughts and passionate, personal relationship to cheeses of the world.
To the Innovation Center for U. S. Dairy, Dairy Research, Inc. and Dairy
Management, Inc. for their continued support, research and innovation in the dairy
industry.
To passionate cheese makers who have allowed me to assist them, learn from them and
use their knowledge to advance the understanding of others and to continue the rich
traditions of Artisan cheese making.
David A. Irish
vi
CONTENTS
Page

ABSTRACT………................................................................................................................iii
ACKNOWLEDGEMENTS....................................................................................................v
CONTENT…..........................................................................................................................vi
LIST OF TABLES...............................................................................................................viii
LIST OF FIGURES...............................................................................................................ix
INTRODUCTION...................................................................................................................1
Food Safety Matters.....................................................................................................1
How Safe is the Food Supply?....................................................................................6

CHEESE …..............................................................................................................................9

Basic Process of Making Cheese.................................................................................9
Code of Federal Regulations.....................................................................................13

HISTORY OF CHEESE.......................................................................................................16

Accidentally Discovered............................................................................................16
Evolved Based on Location.......................................................................................17
Modern Cheese...........................................................................................................18
Back to Artisan Cheese..............................................................................................18

REGULATORY REQUIREMENTS...................................................................................20

History of Food Regulation in the United States.....................................................20
Early to Mid 1800s.....................................................................................................20
Mid to Late 1800s.......................................................................................................20
Early 1900s.................................................................................................................21
Late 1900s...................................................................................................................22
Present and Future....................................................................................................23

GOOD MANUFACTURING PRACTICES.......................................................................25
vii
Introduction................................................................................................................25
Current Good Manufacturing Practices..................................................................26
Sanitary Operations...................................................................................................30
Raw Material Quality................................................................................................38
Sanitary Design..........................................................................................................40
Hygienic Zones...........................................................................................................45

FOOD DEFENSE..................................................................................................................47

SANITATION........................................................................................................................50

Master Sanitation Cleaning Schedules....................................................................50
Color Coding System.................................................................................................51
Sanitation Standard Operating Procedure..............................................................51
Proper Cleaning of Dairy Equipment......................................................................52
Cleaning Procedures..................................................................................................56
Controlling Cleaning Variables................................................................................58

CONTROLLING CROSS CONTAMINATION................................................................61

Contamination Types................................................................................................61
Controlling Bacterial Contamination......................................................................62
Controlling Microorganisms.....................................................................................63
Bacteria of Concern...................................................................................................64

BIBLIOGRAPHY..................................................................................................................67

APPENDICES........................................................................................................................68

Appendix A. Technical Terms in Cheese Making and Quality............................69
Appendix B. Food and Drug Administration HACCP
Guidelines..............................................................................................................….91
Appendix C. Proposed Outline for Food Safety Handbook for
Artisinal Cheese Makers.................................................................135
viii

LIST OF TABLES

Table............................................................................................................................................ Page

1. Federal Standards for Select Varieties of Cheese...................................................14

2. Federal Standards for Classes of Natural Cheese Designated by
Consistency.................................................................................................................15

3. Relationship of Soil Type, Cleaning Chemical, and Use pH..................................55

4. Interrelated Nature of HACCP Systems Components...........................................93
ix

LIST OF FIGURES

Figure.......................................................................................................................................... Page

1. Generalized Basic Cheese Making Process..............................................................10