Increase Your Cheese IQ – 2016 Bullet Points – Cheese Storage and Transportation

Increase Your Cheese IQ – 2016 Bullet Points – Cheese Storage and Transportation

More bullet points for increasing your cheese IQ (some of these have been covered in my 2015 Bullet points).

These bullet points are designed for those who want to know more about our wonderful world of cheese and particularly those who may be taking any upcoming certification exams.

The American Cheese Society Body of Knowledge is the best place to start your studies. Domain 4 covers Cheese Storage and Transportation.

In addition to the Body of Knowledge, the ACS has prepared a bibliography of recommended books to implement your studies.

Cheese Storage and Transportation:

• Definition of Cold Chain.
• Definition of FOB.
• Definition of FIFO
• Know local standards and that local standards can trump federal/state standards only when more restrictive.
• Producers/manufacturers facility:
  • Good Manufacturing Practices (GMP) definition and execution.
  • Proper/safe temperature at facility and when shipped.
  • Wrapping and packaging for travel
  • Cold Chain.
  • Information to include on labels.
    • Batch number
    • Production date
    • Description of cheese
    • Other information pertinent to cheese or required by regulations.
    • Moisture content information for OOR displaying, etc.
  • Distributor:

    

    • Cold Chain.
    • Bill of Lading information.
    • Steps for receiving
    • When to reject.
    • Storage by type in separate areas/facilities/environments.
    • Meet local standards.
    • Storage needs
      • Temperature
      • Humidity
      • Fans
    • Wrapping and re-wrapping:
      • Paper
      • Plastic
      • Mold
        • Know good vs. bad mold.
        • Know rate of development of mold.
      • Storage at home:
        • Clean, cold, covered
        • Wrapping, re-wrapping
      • Food Safety – Know and understand standard, basic steps to take and use to protect the integrity of cheese (and food in general).
        • Safe/proper temperatures for storage and transportation.
        • Pathogen vulnerability.
        • Storage

      • 

        Retail procedures.

        • Cold chain.
        • Bill of lading information
        • Steps for receiving
        • When to reject
        • FIFO
        • Storage temperatures
        • OOR information – know which cheeses can be out of refrigeration.
        • Shelf life guidelines
          • High moisture – shorter shelf life
          • Low moisture – longer shelf life
          • Ammoniated Cheese
          • Expiration dates
          • Weeping cheeses.

Interviews with Cheese Professionals continue through 2016… sometimes, as “stand-alone” interviews and sometimes as round-table discussions with several Pros answering the same question. Those participating include Cheesemakers, ACS CCPs™,Cheesemongers and Cheese Experts who contribute to this Wonderful World we call “Cheese”.

List of all Interviews from 2013: Cheesemakers,Cheesemongers.

List of 2015-16 Cheese Professionals.

List of all Cheese Professionals Bios.

Please “Like” MarcellaTheCheesemonger Page on FaceBook.

Studying for one of the 2016 ACS CCP™ exams? Simply want to know more about cheese? Please join our Cheese Study Group at Facebook!!!

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