Technical Guidance:
Acidity Monitoring during Cheese Production, Paul Thomas
Antibiotic Testing of Milk for Cheesemaking, SCA Technical Committee
Food Safety Workbook for Farmhouse Cheesemakers, FSAI
Guidance for Food Business Operators: Getting the Best from Third-Party Laboratories Chilled Food Association
Laboratory Testing: A Guide to Environmental Swabbing, Personal Hygiene Monitoring, Sampling Plans and Interpretation of Results, Sally Young
Laboratory Testing: The Collection, Storage and Transport of Samples, Marissa Schwoch
Manual of methods for microbiological testing of cheese, Melody Greenwood & Paul Neaves
Pest prevention and action in the event of pest activity in specialist cheesemaking SCA
Review of milk production hygiene for raw milk cheese making, SCA
Shelf life of ready to eat food in relation to Listeria monocytogenes, Chilled Food Association
Summary of the UK Health Protection Agency’s guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market, SCA
Supplier assurance and the sourcing of milk for cheese production, SCA
Supplier assurance and the sourcing of non-milk ingredients, packaging and services for cheese production, SCA
Principles of an Environmental Monitoring Program for the Management of Listeria monocytogenes, CFA /Industry Listeria Working Group
Using Neogen® Petrifilm® Technology for On-Site Testing of Indicator Organisms, SCA
Q&As:
Allergens and Label Declarations
Heat Treatments and Verification
Hygiene Indicator Microorganisms: Coliforms, Enterobacteriaceae, and E. coli
Listeria: How to manage the risks, and what to do if you find it.