Statement on Safe Cheesemaking

14 years ago Jasmine Romero 1 Minute(s) to read

Cheese is routinely produced safely from raw milk and from pasteurized milk.

Food safety is critically important for the health of consumers and our industry. Cheesemakers must
have effective food safety plans in place and must adhere to all federal and state regulations and all
industry standards.

ACS supports the FDA’s efforts to protect consumers and ensure safe food manufacturing processes
through random audits and inspections that do not focus on any specific segment of cheesemakers.

ACS encourages cheesemakers to meet and exceed regulatory standards by offering its members
the most up-to-date and accurate information, education, resources, research, templates, and tools.

The majority of ACS cheesemaker members voluntarily exceed current requirements by having
Hazard Analysis and Critical Control Points (HACCP) plans in place.

ACS encourages cheesemakers to:
• take part in ongoing food safety education
• follow a HACCP plan
• regularly conduct their own product and environment testing
• maintain accurate and up-to-date records
• seek third party certification
• build relationships with local regulators.

In addition to encouraging members to uphold the highest standards of safety and quality in their daily
operations, ACS also shares resources to help producers adequately prepare for audits and
inspections and work collaboratively with state regulators and the FDA.

ACS seeks to work with regulatory agencies, strategic alliance partners, and with our members to
improve understanding of effective safety measures and promote understanding of artisan,
farmstead, and specialty cheese in America.

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