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ACS - Best Practice Guide For Cheesemakers > Ch 7 Bringing Cheese To The Marketplace > Flashcards

Ch 7 Bringing Cheese To The Marketplace Flashcards

1
Q

What portion of FSMA protects food contamination during transport?

A

Rule on Sanitary transport of Human and animal food (2016)

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2
Q

The Rule on Sanitary transport of Human and animal food of FSMA applies to whom?

A

Shippers, receivers, loaders who receive food by motor vehicle or rail

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3
Q

What information should a cheesemaker have when pitching products to a potential customer

A
  • price of the product
  • how will product get to customer
  • cost of getting product to customer
  • handling and storage tips
  • shelf life
  • milk source/farm location
  • details of cheesemaking operation
  • details of maturing operations
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4
Q

When setting a price for cheese, what should the cheesemaker take into account when setting the price?

A
  • cost of materials and labor
  • cost of maturation
  • utility cost
  • overhead costs (ex: insurance)
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5
Q

What are some advantages to using a separate affinuer to age cheese?

A
  • frees up the cheesemaker labor and expense from maturing, selling and shipping their own cheeses
  • improves cash flow ($ no longer tied up in aging cheese)
  • allows focus to shift to producing good cheese
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6
Q

What are some disadvantages of using a separate affineur?

A
  • cheese makers relinquish control
  • may not get credit for cheese (becomes invisible supplier)
  • adds additional step in production chain; opens up opportunities for potential contamination
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7
Q

What should be outlined in a contract between cheesemaker and affineur?

A
  • exact nature of the relationship (is affineur buying the cheese or simply aging and returning once mature)
  • when does the cheese become the responsibility of the affineur?
  • who is liable is something goes wrong?
  • how will it be marketed and sold? Both names on labeling?
  • once sold, how are profits distributed?
  • changes in recipe?
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8
Q

What is a key consideration when selling directly to small retailers or restaurants?

A
  • may have smaller quantities of cheese needs. May need to sell partial/mixed cases or pre cut pieces from larger wheels
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9
Q

What are some pros to selling at a farmers market for cheese makers?

A
  • can charge retail prices
  • can make direct contact with customers
  • great for small scale producers
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10
Q

What is an example of an Approved Supplier Program?

A

The Retail Consortium (WFM, Wegmans, Lund Food Holdings)

  • established base levels of food safety standards
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11
Q

Why should a cheese maker retain some product from each batch produced?

A
  • check that the cheese conforms to all required testing and requirements
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12
Q

Once products have been released, what records should be maintained at the producer?

A
  • product name and identification
  • confirmation of product checks
  • product disposition (release/quarantine/hold)
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13
Q

When thinking about the flow of a product, how should the food chain be set up?

A

In a forward motion. Food should never have to go backwards through the chain or go through the same area twice

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14
Q

Can finished, packaged goods move through the aging rooms?

A

No!!!

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15
Q

If “forward flow” is not possible at a facility, what steps should be taken to ensure safe product?

A
  • cleaning/sanitizing packing areas before food is brought in and once removed
  • self closing doors between areas
  • all packages inspected for foreign objects (metal, etc)
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16
Q

In a packing room, what elements need to be included in the design?

A
  • surfaces and drains need the ability to be cleaned and sanitized (floors, walls, ceilings)
  • all equipment 6” off floor
  • dedicated handwashing sinks and foot baths
  • 3 compartment sink or equivalent for cleaning/sanitizing equipment
  • lighting with safety glass
  • positive air pressure and hood ventilation to allow mold spores out and keep pests from entering
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17
Q

Where should packing materials be stored?

A

Only what is needed to complete the days packing should be allowed into the space. Additional inventory should be kept in a separate, designated area at the facility.

Once complete, any leftover packaging should be returned to inventory space

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18
Q

What temperature should the packaging room be kept at for food safety purposes?

A

36-41F

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19
Q

What is an essential step when packaging different types of cheese within the same facility?

A

Ensuring that all equipment is cleaned and sanitized between each product to prevent cross contamination between cheeses.

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20
Q

What should be the main consideration when choosing hand tools used in packaging cheese?

A

The ability to clean and sanitize

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21
Q

When should knives be cleaned, especially when cutting cheeses with a moldy surface?

A

Between each batch to reduce cross contamination from one batch to another

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22
Q

What is the length of a double handed wire, and what type of cheese is best to cut with this type of tool?

A

36”

Large wheels

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23
Q

What is the advantage of using a cheese wire over a knife when cutting?

A

Reduces drag against the paste of the cheese

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24
Q

How long is the wire in a countertop cheese cutter?

A

24”

25
Q

What tool should be on hand to help in the removal of a wire if it is to break mid cut through a cheese?

A

A pair of SANITIZED needle nose pliers

26
Q

When should cutting boards be cleaned and sanitized?

A

Between batches of cheese and between types of cheeses

27
Q

When packaging shreds and/or grated, what type of film should be used for food service? For retail?

A

Food service: Nylon film without a barrier

Retail: poly blend with a barrier layer

28
Q

What is the proper level of gas needed in packages of shredded cheese to help prevent mold growth?

A

Modified Atmosphere packaging

Less than 2% oxygen and greater than 20% of residual carbon dioxide

29
Q

What are examples of anti caking agents and what percentage is the industry standard for total % of a packaged product?

A

Powdered cellulose or rice flour

2-4% of total weight

30
Q

What is the minimum ECT rating recommended for cardboard boxes when considering packaging?

A

32 ECT (Edge Crush Test)

The higher the number, the stronger the box

31
Q

When considering vacuum sealers, what size is recommended to start with an operation?

A

Large enough for two seal bars; that way 4 bags can be sealed at one time

32
Q

What is a possible hazard with vacuum sealed packages?

A

Anaerobic bacteria can still grow within the packaging

33
Q

What type of records need to be maintained in regards to packaging cheese?

A
  • cleaning/sanitizing logs
  • cutting logs (dates, times, batch/lot codes, product codes, personnel)
  • receipts/lots of packaging material
  • letters of guarantee from packaging suppliers
  • scale weight calibrations
  • personnel training records
34
Q

What types of cheeses will still require air once wrapped?

A

Soft ripened
Blue
Washed rind

35
Q

What types of cheese do not require air after wrapping?

A

Fresh, unripened
Aged Hard
Brined

36
Q

What is important when wrapping cheese?

A

The rind must be completely covered-even if it will be vacuum packed as well

37
Q

What are the three most common types of cheese paper?

A
  • breathable cheese paper
  • lined freezer paper
  • parchment paper
38
Q

What type of cheese paper is best for high moisture cheeses (blues, bloomies, etc)?

A

Breathable cheese paper

39
Q

What type of cheese paper is best for aged, firm cheeses?

A

Lined freezer paper

40
Q

What type of cheese paper is best for firm, semi-firm or washed rind cheeses?

A

Parchment paper

41
Q

What are Form-Fill-and-Seal machines?

A

Automated packaging that forms a bag out of a roll of plastic sheeting. The bags will be gas flushed to replace the oxygen and inhibit mold growth

42
Q

What temperature should vacuum packed cheeses be stored?

A

36-41F

43
Q

What temperature should all wrapped cheeses be stored?

A

Below 41F (consistent temperature)

44
Q

What must be listed on a cheese label?

A
  • Item number and/or name of cheese
  • item description and/or batch info
  • net weight in pounds
  • use by, best by or produced on dates
  • storage instructions (ex: keep refrigerated)
  • pieces per case
45
Q

What documents should be included with the cheese shipment?

A

Invoice and packing list

Should contain the corresponding weights/batch info

46
Q

What should a cheesemaker consider what three things in regards to traceability and a HACCP plan?

A
  • establish a plan and WRITE IT DOWN!
  • info must be recorded and recorded regularly
  • documentation should be able to trace not only the final product but ingredients, as well as packaging
47
Q

What should a cheesemaker consider what three things in regards to traceability and a HACCP plan?

A
  • establish a plan and WRITE IT DOWN!
  • info must be recorded and recorded regularly
  • documentation should be able to trace not only the final product but ingredients, as well as packaging
48
Q

How often should producers run a mock traceability exercise?

A

At least once a year

49
Q

What are the 12 steps of a mock recall exercise?

A
  1. Start the clock, under 2 hour goal with 4 hour maximum
  2. Coordinate recall team
  3. Identify record keeper
  4. Locate trace procedure/forms
  5. Identify production date
  6. Collect production documents for each ingredient (COA, batch sheets)
  7. How much product produced? (Waste? CCP verification logs, sample produce?)
  8. Where was product shipped, including samples
  9. Goal is 100% of the product
  10. Discuss effectiveness of drill and frequency
  11. Document all steps in mock recall
  12. Follow up with corrective actions if necessary
50
Q

What should never be used within packaging of soft cheeses?

A

Styrofoam or packing peanuts as they will leave indentations on the cheese

51
Q

If shipping in a non-refrigerated truck, how should the cheese be packaged?

A

Packing box should be insulated

52
Q

If using ice packs within a shipment, how should they be used?

A

Wrapped in paper and then placed in a plastic bag

Should be on all sides of the cheese, but at the very least, on the top

53
Q

Regardless of the type of transport used to move cheese, what is the most important aspect?

A

Maintaining the cold chain. Not to exceed 41F

54
Q

What is the most common way to track temperatures on a delivery truck throughout the delivery process?

A

Data loggers

55
Q

What are data loggers?

A

Small devices used to record temperatures over time or in relation to specific locations

56
Q

With palletized orders, what is a best practice to ensure food safety

A

Prepare pallets the day before delivery so that it has time to fully chilled before pickup

57
Q

Ideally, what days of the week should cheese be shipped?

A

Monday or Tuesday

Less risk that cheese will be stranded somewhere over a weekend

58
Q

What transportation records should be maintained?

A

Bill of lading
Contracts with haulers
Sanitation records including vehicle inspections
All temp controls, verification procedures and collected data

ACS - Best Practice Guide For Cheesemakers (9 decks)

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