For Domains 8 and 9, Elizabeth Nerud, ACS CCP® and I combined the two domains and then divided the tutorials. As always, Liz is right there ready to help and I thank her for all she does for the Facebook Cheese Study Group.
In fact, let me take this time to thank all the Administrators who presented tutorials for the 2018 ACS CCP Exam preparations: Allin Tallmadge, ACS CCP®, Babs Hogan, M. Ed., Adam Burstein, ACS CCP®, Crystal Schroeder, ACS CCP®, Elizabeth Nerud, ACS CCP® and Jessica Reichert, ACS CCP®.
Here are all the tutorials for Domains 8 and 9, including links:
Retail Food Safety Program Information on Date marking of Cheese:
Why Food Expiration dates aren’t that strict:
http://www.foxnews.com/food-drink/2018/03/19/why-food-expiration-dates-aren-t-that-strict.html
Deep Diving into Storage Temperature Necessary to Maintain Cheese Safety from the Wisconsin CDR:
http://www.foxnews.com/food-drink/2018/03/19/why-food-expiration-dates-aren-t-that-strict.html
Domain 9 – Inventory Management.
So much goes into inventory management; a lot of which comes from on-the-job experience and “intuition” based on that experience. It can be a fine line between too much product and not enough; meeting your pars; keeping track of your sales and shrink to assist in ordering properly.
Other considerations include code dates which can be controlled with proper inventory logs and record keeping; when to markdown; when to re-order; determining sample schedules.
Remember FIFO: First in; first out. But with cheese, you must also consider ripeness in determining when to use; discount, sample, etc.
It will never be perfect but with proper planning and record keeping, you can better improve your bottom line.
Some links to assist with inventory management (most do not address cheese directly, but the concepts work:
3 Ways to Find the Right Inventory Balance:
https://erply.com/3-ways-to-find-the-right-inventory-balan…/
Oracle Inventory Management:
https://docs.oracle.com/…/E…/sim/pdf/1323/sim-1323-impg3.pdf
Inventory Management 101:
https://squareup.com/…/how-to-do-effective-inventory-manage…
https://blog.cdw.com/…/4-problems-retailers-can-solve-bette…
From the ACS Best Practices Guide for Cheesemakers handbook:
7.4.1 Labeling Cheese for Shipment
Cheese must be clearly labeled with (at minimum):
• Item Number and/or name of cheese
• Item description and/or batch information
• Net weight in pounds
• “Use By”, “Best Before” or “Produced On” date
• Storage instructions such as “keep refrigerated”
• Pieces per case
Many large distributors are moving to special inventory labels make sure labels remain adhered to the boxes in colder temperatures. With specialized labeling computer
programs, these can easily be printed by anyone.
In addition to properly labeling the cheese, a packing list and invoice should be included with the shipment. These documents should contain the corresponding batch
information and weight(s) to enable the customer to quickly confirm the weight(s) shipped, price the cheese accurately, and get it out for sale quickly.
2018 ACS BOK Domain 9 – Inventory Management – Unloading Cheese:
Much of unloading cheese was technically covered yesterday in receiving:
- Receiving Log Template from ACS Cheesemaking Hub – Retailers (lots of good info on this page for retailers): https://guides.cheesesociety.org/safecheesemaking…/retailers
- Documentation needed for returning damaged and out-of-date cheeses
o Damaged
o Out-of-date
o Too close dated for selling
o Infestation – I once received a wheel of Saint Albray that had a hole in it that was clearly the result of someone/something snacking on it. Because of the load being delivered during the night, I took pictures, emailed them to my Category Manager and the distribution company (which will remain anonymous) and requested a credit. I followed-up 14 days later with my Category Manager to make sure the credit had been issued. It hadn’t. The Category Manager contacted the distributor again and the credit was issued. A month later, received another wheel of Saint Albray with a similar hole – suggested to the distributor that there was an infestation problem along the supply chain. At least the critter had good taste in quality cheese.
o Sometimes a defect will become apparent later. You and management should have a time lag in place that is also acceptable to your distributor.
o As cheese ages, it loses moisture which results in loss of weight. Again, work with management and distributor to come up with acceptable differences.
- Sometimes, cheese may be damaged, but it can be saved. If you are taking the exam, you have enough experience to know when and how to save damaged cheese. Heritage Radio did an episode devoted to “Cheese Triage”:
o http://heritageradionetwork.org/tag/cheese-triage/
- Having storage areas ready for receiving cheeses.
- Truck to shelf. There have been articles written about this policy being implemented at WFM now that Amazon is in charge. When this works, it’s great but, it can be difficult to satisfactorily implement. I was in a WFM a couple weeks ago and I walked around to see if the articles were true and they are. Lots of empty slots.
- Know the difference in dating choices:
o Sell By – date be which the product must be sold or removed from the sales floor
o Use by – the manufacturers recommended date by which the product should be consumed for safe consumption.
o Best by – the date the manufacturers recommend consuming for peak quality. Product is usually good past this date, but will lose quality over time.
Weights, measures and math tutorial for exam prep:
- Epoisses comes in and we need to figure out what our gross margin percentage is. Our supplier is charging us $16.35 lb. The Retail price is $36.00 lb. What is our gross margin%?
- You are currently selling a Zola gouda for $18.50 lb. You know your gross margin on the Zola is 52%. What is your cost for this product?
- A customer wants to order 400 grams of Gruyere. How much is this in pounds?
- Our suppliers cost for a 3 kilo wheel of brie is $6.75 lb. They include a 15% markup on this cheese. We also know that our gross margin is 45%. What would the final retail cost of this cheese be?
- You need to find out how much cheese has been marked up. You know that you are paying $15.35 lb for the cheese and you are charging $35.00 lb. What is your markup %?
- For Danish Fontina your retail is $13.00 lb and your gross margin is 45%. What is the cost for this item?
- In a cheese that is 57% moisture and 70% fat in dry matter. How much fat would you find in 7 oz of this cheese?
- A customer comes in and wants 2 kilos of Comte. How many pounds would you need to cut for this customer?
- The distributor for your West Country Farmhouse Cheddar is getting charged $12 kilo of cheese. They are also adding in a 15% markup per pound. Our gross margin on this particular product is 47%. What is the final retail cost per pound of this product?
- We need to find out the cost of a wheel of Rembrandt because we lost our sales invoice. We know it is $22.00 lb retail and that our gross margin is 54%. What would the cost of this wheel be?
- You have a wheel of Parigiano Reggiano that costs you $12 lb to bring in. How much would this cost for a Kilo of cheese?
- If Saint Angel is 72% FDM and 60% moisture, how much fat would be in 2 lbs of the cheese?
- I got in a wheel of Abondance, I know that it cost me $25.62 lb and that my gross margin on this particular cheese is 56%. What would the retail cost for this cheese be?
- If I paid $16.75 for mimolette and my distributor has a 35% markup, what was the original cost of the product?
- I have a soft ripened cheese that is 40% moisture and 65% FDM, this cheese currently costs me $15078 lb to purchase from our distributor. If I have 18 oz of cheese, how much am I paying for each ounce of fat in the cheese?
Answers:
- 54.58% 9. 11.85
- 8.88 10. 10.12
- .88 11. 26.40
- 14.11 12. 9.09 oz fat
- 128% 13. 58.23
- 7.15 14. 10.89
- 2.11 oz fat 15. 0.986 oz fat
- 4.4 lbs
Margin Formula
Margin= Retail-Cost/ Retail
Markup Formula
Markup = Retail-Cost/ Cost
FDM Formula
Total Cheese 100% – Moisture % = dry matter %
Total Cheese 0z x dry matter %= dry oz
Grams to Pounds Formula
1000 grams= 1 Kilogram
2.2 lb = 1 Kilogram
Cost % Formula
100%- gross margin = cost %
Cost % x Retail= Cost for product
Domain 9: Inventory Management: Receiving:
A lot goes into receiving product including cold chain guarantees, documentation, evaluation, storage and returns.
Once you have satisfactorily established that the cold chain has not been broken anywhere in transportation (if not, refuse shipment and complete paper work for returning and receiving full credit), then you need to review and complete the following documents:
• Purchase Orders
• Invoices
• Package slips
• Bill of lading for imports
• Batch numbers logged into your system
• Receiving logs
• Photos of product, if needed, for your files and partial returns
Review product for quality:
• Temperature – temp inside truck, if possible; if not, immediately upon arrival to refrigerated area if dropped off during off times (drop key or night time deliveries)
• Visual
• Olfactory
• Tasting
• Ripeness – if too ripe to sell within reasonable time, reject.
• Sell by dates – follow company policy as to how many days are acceptable at time of receipt; or your own merchandise flow.
Rejecting product:
• Poor quality
• Damaged packaging and/or product that affects quality and ability to sell
• Out-of-date or too close dated product
• Get signed receipts for rejected product
Documentation completion:
• Compare purchase order with invoices and packing slips.
• Verify everything on invoice is included in the order
• Log batches and dates into your system
Preparing for receiving product
• Make sure storage area is clean and prepared for receipt of product
Category Management for Cheese:
file:///C:/Users/marce/Downloads/Category%20Management%20for%20Cheese%20(USDEC).pdf
Domain 9 – Inventory Management based on ACS BOK expanded outline
Sourcing considerations generally occur at the Category Management level in grocery chains with input from Cheesemongers and those on “the front line”. Consideration must include:
• Know your customer base – what do they like; what can they afford
• Cheese knowledge – know your product and how it fits the tastes of your customer base
• Location and any constraints that might present
• Understand your Cheese Program and how it execute it
• Determine style of your shop – cheese counter; restaurant with cheese program, etc.
• Know your producer and distributor and they reputation, integrity
• Include seasonality into your program; rotation of selection; core selection; diversity of product
• Know your competition
• Study trends
Supplier Programs to consider, know and follow:
• FSMA – 10 considerations for developing FSMA-compliant Supplier Verification Program from Food Safety Magazine: https://www.foodsafetymagazine.com/…/ten-considerations-fo…/
• FSMA – Final Rule on Foreign Supplier Verification Programs for Importers of Food for Humans and animals: https://www.fda.gov/F…/GuidanceRegulation/FSMA/ucm361902.htm
• 3rd Party Audits
• Approved suppliers
• HACCP plan
• Product testing
• Course of action in case of food crisis, recall, contamination, etc.
• SQF vs. GFSI certifications: https://www.22000-tools.com/…/what-is-the-difference-betwe…/
Also know your store policies:
• Sampling and demo parameters and allowances
• Returns
Procuring and Handling Cheese:
Power Point Presentation available in the File Section of the Facebook Cheese Study Group.
Domain 8: Storage and Transportation – Links to articles re choosing best mode of transporting your product:
Domain 8: Storage and Transportation:
Links to Articles on Modes of Transportation of Perishable Foods:
How to Transport Perishable Foods:
https://www.tibagroup.com/…/en/transporting-perishable-goods
Best Practices for Shipping Perishable Goods Coast to Coast”
http://railex.com/…/Railex-Shipping-Practices-Whitepaper.pdf
Transporting Perishable Food via Truck – from USDA:
https://www.ams.usda.gov/…/TransportPerishableFoodsbyTruck%…
Checklist for transporting Perishable foods:
http://www.safreightcouncil.com.au/…/LandFreightChecklist.p…
Transportation Logistics:
https://www.barcoding.com/…/perishable-goods-transportatio…/
Modes of Transportation:
https://freighthub.com/…/modes-transportation-explained-be…/
GFI Distribution and Transport Recap available in the File Section of the Facebook Cheese Study Group.
Domain 8: Storage and Transportation – Articles and links re Cold Chain (aka more than you need to know about cold chain 🙂 )
Maintaining Cold Chain During Transportation:
Maintaining Cold Chain is critical to transportation of food products.
Most refrigerated trucks have a thermometer inside the truck but that doesn’t always guarantee the product has been maintained properly. There are indicators that can be attached to product to indicate product’s temperature has been maintained properly throughout transportation.
In researching I found several links to reputable articles discussing cold chain issues and packing thermometers to guarantee compliance:
Some articles are pdfs and can be downloaded for future reading and use.
From UNICEF – articles about instruments that can be used to guarantee cold chain maintenance:
https://www.unicef.org/…/files/Temperature_Monitoring_Devic…
Food Safety Magazine re Maintaining the Cold Chain:
https://www.foodsafetymagazine.com/…/foodservice-distribut…/
From Cold Chain Council – several links to Cold Chain Articles:
https://www.foodlogistics.com/cold-chain
Sustaining the shelf life of fresh food in the cold chain:
https://www.sciencedirect.com/…/artic…/pii/S1110016816300370
WFM Cheese Storage Tips:
Whole Foods Cheese Storage Tips:
Cheese
Although there are many different types of cheeses, some general safety guidelines apply.
- Refrigerate solid cheese in its original wrap until opened. After opening, rewrap the cheese tightly in moisture proof wrap, such as foil, or place in an airtight container. (If concerned about the plasticizer in cling wrap, you may wish to transfer your cheese to foil or an airtight container as soon as you get it home.)
- Buy only pasteurized cheese or hard cheeses marked “aged 60 days” (or longer) if unpasteurized milk is used.
- If mold is visible on solid cheese, trim it off, along with a half inch piece around it. (Cheese ripened with harmless mold, such as blue cheese, is an exception.) Discard all soft cheese, such as cottage cheese, when mold is visible.
- Serve cheese at the recommended serving temperature, which varies according to type. Do not leave moist cheese, such as ricotta or mozzarella, out of the refrigerator for longer than 2 hours.
- Hard natural cheese can be frozen if wrapped tightly in plastic in sections of 1 pound or less and 1-inch thick. It will keep for about 6 to 8 weeks. Thaw cheese in the refrigerator and use within a few days. Since the texture is affected, previously frozen cheese is best used in cooked dishes.
- Due to a potentially harmful bacterium, the U.S. Food and Drug Administration advises pregnant women, the elderly, and people with weakened immune systems to refrain from eating soft cheeses such as feta, Brie, Camembert, blue-veined, and Mexican-style cheeses.
Cheese Storage Chart
| Cheese Type | Keep Refrigerated |
| Cottage cheese, opened | 10–30 days |
| Cream or Neufchatel cheese, opened | 2 weeks |
| Hard or wax coated cheeses (such as cheddar, Edam, Gouda, Swiss) | |
| unopened | 3 to 6 months |
| opened | 3 to 4 weeks |
| sliced | 2 weeks |
| Ricotta cheese, opened | five days |
| Processed cheese food products | 3 to 4 weeks |
A Breakdown of a Bill of Lading available in the File Section of the Facebook Cheese Study Group.
My two bullet point documents for “Selling and Transportation” 2015 bullet points: http://www.marcellathecheesemonger.com/acs-body-of-knowled…/
My 2016 Expanded Bullet Points for Selling and Transportation:http://www.marcellathecheesemonger.com/%EF%BB%BFincrease-y…/
From a previous ACS Domain Breakdown – disregard the Domain number:
Domain 7 Cheese Distribution and Transport
Cheese professionals should know how to properly care for and attend to cheese products in shipping from the producer through the supply chain to the consumer. They should be familiar with the methods and materials required to store, package and wrap cheese during the transport and distribution process. This includes knowledge of the appropriate types of transportation containers and vehicles required to ship raw materials and finished products. This domain applies to cheesemakers who ship directly to retailers, foodservice businesses and consumers as well as to traditional wholesale distributors and retailers who maintain their own warehouses and self-distribute to their stores.
- Concerns During all Modes of Transport (Do No Harm)
- Maintain the Cold Chain (38° F is optimal)
- Ensures consistent temperature that prevents deterioration of product in transit
- Suitable Packaging
- Prevents damage from boxes possibly being tossed around
- Maintains proper moisture control
- Initial packaging starts with the producer and the producer must assume it needs to hold up through the transport/distribution chain to the retailer/foodservice outlet and/or consumer
- Methods of Transport (How does cheese get from producer to consumer?)
- From Producer Directly to Customer -Not through Distribution-Within United States
- Delivered on producer’s own truck
- Should be refrigerated vehicle
- Sold at Retail Outlet on Farm or at Farmer’s Markets
- Shipped UPS, FedEx, USPS
- Ground
- Air- use shelf life and possible temperature issues as consideration in determining whether to use air or ground
- Importance of gel packs, protective packaging, seasonal ambient temperatures
- Carefully consider cost factors of freight and packaging affecting final retail price to consumer
- Common Carrier – refrigerated truck
- Often the preferred method of transport if shipping to a retailer warehouse
- Customer picks up at Producer’s place of operation
- From Producer to Customer through Distribution-Within US
- Delivered to Distributor on Producer’s own refrigerated truck
- Shipped UPS, FedEx, USPS-Size of order will determine if this mode is feasible
- Ground
- Use shelf life and possible temperature issues as consideration in determining whether to use air or ground
- Importance of gel packs, protective packaging, seasonal ambient temperatures
- Common Carrier – refrigerated truck
- Distributor picks up at Producer’s place of operation
- Distributor receives product – ideally on refrigerated dock (maintaining cold chain)
- Product is stored in refrigerated warehouse – rotated on First In/First Out Basis
- Product is shipped to Retailer, Foodservice Outlet, Sub-Distributor on refrigerated truck. Truck is temped at each stop to ensure maintenance of cold chain
- Receiver immediately refrigerates product to maintain cold chain and integrity of product
A document for Food Distribution Channel Overview is available in the File Section of the Facebook Cheese Study Group.
A tutorial for FOB Shipping terms:
http://simplestudies.com/what-are-fob-shipping-terms.html
Good Morning Cheesies! I hope you had a great weekend, and off we go on another Domain within the Body of Knowledge. This week we will examine “Moving Cheese Out the Door-Merchandising and Marketing”. This is a little bit more accessible material, less science heavy and infinitely more relateable for the cheesemonger on the front lines of customer service. These concepts are things that we work with everyday in the retail space. It is a great responsibility for the cheesemonger and management to do the thing that is the point of all this–sell the cheese! Get it into the hands of the customers that will take it home, take it on a picnic, take it to the party, take it to the kitchen! It is incumbent upon us to be rich with the knowledge of all that has gone on before us and be able to channel exactly what the customer needs, when they need it and where they need it and how they need it. Much of it is common sense, but as I have gone over the materials and read the articles it becomes apparent to me how important this stuff is to be defined in order to sharpen our skills of merchandising in the store, and be clear on whatever rules and regulations govern our activities. Not to mention calculating that all important Gross Profit Margin. Beyond the romance of it all, that is what it all boils down to, amirite?
Toward that end, we will just start with our Beloved Leader Marcella’s bullet point outline for the domain. Give the Terms to Know at the bottom of the page a google, and add them to your flashcard collection.
http://www.marcellathecheesemonger.com/acs-body-of-knowledge-domain-five-marketing-merchandising/
KEEP IT AT PEAK
Shipping Your Cheese to ACS Judging &Competition
Courtesy of Pat Elliot, Veteran Cheesemaker, Everona Dairy
When you ship your cheese to the ACS Judging Competition, you want it to arrive in the best possible condition as when it left your loving care. After it arrives, ACS handles it with equal care. BUT it is the transport that is tricky. Here are some ideas that will help:
1 Be aware of when your cheese must arrive and when you need to ship to get it there on time.
ACS provides this information at http://www.cheesesociety.org/competition/enter
.
Once you’ve figured out your game plan,
WRITE IT DOWN.
- Put the packing slip and shipping labels where you can find them (clipped to the calendar, for instance). These materials are provided by ACS.
3. Select the cheeses you wish to enter ahead of time. You can’t use a trier on them, but do some Sherlock Holmes
style observation. Get their surface right! This is tricky–a
little drier than usual is probably better. - On shipping day, wrap the cheese in butcher paper
or waxed paper. Unless your product is vacuum sealed, do not let plastic touch the cheese! Only allow for identification! - Affix proper labels, which are sent to you from ACS headquarters.
- Place cheese in a foam or foil-lined shipping box. Cushion with bubble-wrap (avoid using peanuts).
- Add 2-3 pounds of ice packs per 5 pounds of hard cheese.
Protect the ice packs so they don’t get the cheese damp by osmosis. Remember: the average summer temperature in
many conference host cities is quite high.
You need to be able to keep your product cool for 48-
72 hours out of refrigeration.
8.Completely fill out a packing slip for each box in your shipment and place one inside each box.
Make additional copies of the packing slip(s) as needed. Any extra labels should go in the box, as well.
- Mark the outside of the box with the box number and total number of boxes, i.e.BOX 1 of 3, BOX 2 of 3, etc.
10.Keep your shipment tracking information on hand!
7.4.2 Recording Cheese Information
To maintain an effective Traceability and HACCP plan:
• Establish an effective plan and write it down. In the eyes of regulators, if it’s not written down, it doesn’t exist.
• Information must be recorded regularly. Consistent recording is of paramount importance.
• Documentation should provide the ability to track or trace not only the product, but also the ingredients that have been used, and the inner and outer packaging of the product.
7.3 Wrapping and Packing Cheese
Cheese cutting, packaging, and storage impacts product quality and shelf life – the period of time that a piece of cheese remains usable, fit for consumption, or saleable.
ACS Best Practices Guide for Cheesemakers © American Cheese Society Chapter 7, Page 95
When cutting and wrapping cheese, it is important to remember some styles will continue to require air once wrapped. Cheeses that require air include soft ripened, blue
mold, and washed rind styles. Cheeses that don’t require air and can be vacuum packed include fresh unripened styles, aged hard styles (including bandaged-wrapped
cheeses), and brined styles.
7.3.1 Wrapping Basics
Prior to shipping, cheese should be wrapped to protect it from potential contaminants. It is important that the rind is completely covered when wrapped. This is true even if the
cheese is to be vacuum sealed, as the wrap (paper, wax, bandage, etc.) will provide an additional layer of protection.
There are different types of wrapping designed to protect different styles and types of cheese, including wax (breathable paraffin and impermeable wax), plastics (breathable plastics, impermeable plastics, plastics treated with anti-mycotic), papers, plastic wrap/cling wraps, and foils.
A cheesemaker should speak with a specialty cheese
equipment supplier or a food specialist from a University Dairy Extension program to identify the best wrapping options for each cheese. The type of wrapping selected will
depend on the style of cheese and the length of time anticipated before it reaches consumers.
Ensure that all packaging materials are stored in a clean, sanitary area that is free of contamination. It is best practice to maintain records of batch/lot numbers of packaging
materials, noting when they are used and with which batches of cheese.
7.3.2 Wrapping Materials
7.3.2.1 Cheese Paper
Cheese papers are designed to allow cheese to breathe while it’s wrapped. The
wrong paper can have a negative impact by making the cheese look less appealing to consumers and/or by shortening the cheese’s shelf life.
The most widely used and available types of paper are:
• Breathable cheese paper. This is especially good for soft, fresh, mold ripened, and soft, washed-rind, or other high moisture cheeses, such as blues.
• Lined freezer paper. This paper is usually quite robust and stiff, making it
particularly suitable for aged, firm cheeses.
• Parchment paper. This works well for aged, firm, or semi-firm washed rind
cheeses.
From the ACS Best Practices Guide for Cheesemakers handbook:
7.4.1 Labeling Cheese for Shipment
Cheese must be clearly labeled with (at minimum):
• Item Number and/or name of cheese
• Item description and/or batch information
• Net weight in pounds
• “Use By”, “Best Before” or “Produced On” date
• Storage instructions such as “keep refrigerated”
• Pieces per case
Many large distributors are moving to special inventory labels make sure labels remain adhered to the boxes in colder temperatures. With specialized labeling computer
programs, these can easily be printed by anyone.
In addition to properly labeling the cheese, a packing list and invoice should be included with the shipment. These documents should contain the corresponding batch
information and weight(s) to enable the customer to quickly confirm the weight(s) shipped, price the cheese accurately, and get it out for sale quickly.
Rogue Creamery You Tube video on packing and shipping tips:
https://www.youtube.com/watch?v=eHy8mCB62iE&feature=share
A power point presentation for Procuring and Handling Cheese is available in the File Section of the Facebook Cheese Study Group.
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
Follow me on:
You must be logged in to post a comment.