Managing the microbiological safety of artisan cheeses made from unpasteurised milk

A report prepared for Food Standards Scotland by Dr Catherine Donnelly, an expert in dairy microbiology, has been published today (12 December 2018). The report outlines the scientific evidence on food safety controls which can be used to reduce the risks of food poisoning bacteria in the production of raw milk cheeses.

The report emphasises that food safety is central to sustaining the growth of Scottish artisan cheesemakers, and provides recommendations for food businesses and enforcement officials, including training for manufacturers to support in implementing hazard analysis and critical control point (HACCP) plans.

The Specialist Cheesemakers’ Association said:

“We’re pleased to endorse Food Standards Scotland’s publication of this professional study into the microbiological safety of unpasteurised milk cheeses. A ‘must read’ for all those involved with specialist cheeses.”