Saturday, 25 February 2017
This workbook has been produced to assist farmhouse cheesemakers meet their legal obligation to develop and implement a food safety management system based on the principles of HACCP.
The workbook takes a step by step approach to describing and recording individual operations in cheesemaking, from raw material production/purchasing through to the storage and dispatch of cheese. It will help you to identify and control hazards associated with your operations and to verify that you are controlling these hazards.
