Dan and I recently sat through a webinar on HACCP provided by the American Cheese Society.   An HACCP is a Hazard Analysis and Critical Control Points analysis and it defines every step of a producer’s manufacture, identifies points in the process that are critical for food safety and creates a plan that delineates and documents safe manufacturing processes.  With the new Food Safety Law and the FDA enlarged powers, having an HACCP plan in place is good business.  And given that we are developing make procedures anyways for each of our cheeses, going the extra step for the HACCP analysis is an easy one.


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