4ème Rencontre annuelle du Réseau Européen de Fromageries Fermières

À Zafra, (Estrémadure, Espagne) du 2 au 5 Mai 2012

Congrès: Sécurité sanitaire dans les petites fromageries européennes

Adressé à:

Inspecteurs Vétérinaires.

Producteurs et techniciens.

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Avec la participation d’organisations de représentants de consommateurs

Country map with some general information about small dairies:

Total cheese dairies:

Farmhouse/artisans: around 120, 70 are members of SGM

industries: 5 - 10

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Inspection system �General organisation:

• National food agency
• 21 County administrations at regional level
• 290 independent municipalities at local level. ��Frequency of inspection visits:
• Depends on the risk of the activity. It should usually be at least one visit per year.

�Inspection cost:

• The decision is based on a risk classification model suggested by the National food agency. The cost per hour can differ among municipalities.

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The process for opening a cheese dairy: it is not unusual that you have to contact five different administrations. It depends on your type of organisation.

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Time for control

Control fee

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Local authority tariff

NFA tariff

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×

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Calculation of time for control

Financing

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Registration, public permissions

► authorities to contact when starting up a new food business

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• The local municipality (if you produce processed food products)
• The county administrative board (if you produce primary products)
• The Swedish board of agriculture (if you are housing animals)
• The Swedish tax agency (for all businesses)
• The Swedish companies registration office (for all businesses)
• Other: - ecological cerification (if relevant)

- some of the major supermarket chains have their own certification

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When producing cheese at a summer pasture

Exceptions from the requirements in 852/2004:

• Some general requirements for food premises are excepted, e.g. dealing with the construction and design of the premises, flush lavatories and washbasins with hot and cold running water (Annex II, chapter one, 2b, 3 , 4)
• There is also exceptions from the requirements for rooms where foodstuffs are prepared (Annex II, chapter II)

The summer pasture producers in Sweden have made their own guide, but it has not been approved by the National food agency, Livsmedelsverket, since they are not willing to make an exception for the fact that most of the pesture producers, because of their locations, can not guarantee sending milk analysis in an unbroken refrigerated chain to laboratories as often as requiered.

The situatin for them today is that they are told to use the swedish guide for all other small scale artisan producers. The chairman for the organisation for pasture producers is not very optimistic about the developpement, she says that there is a risk that many will stop producing at their pastures and maybe have some young cows there, but no production.

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We start with the presentation of the cheese dairy:

(one picture from outside and its environment)

Since june 2010

Kind of cheese dairies: Farmhouse dairy

Number of animals: 60 goats

Number of liters: 30 000 liters of goat milk/year and organic cow milk from neighbour farm, 5000 liters/year

Number of persons working : 2 persons + 1 trainee during high season

What kind and how many kind of cheeses I produce : 2011 we produced1800 kilos, 2012 we plan for 3500 kilos, Blue cheese, white cheeses (camembert type, fresh chees, feta, hard cheese

How I sell my products:Shop at the farm,dealers who are interested in artisan products, small cheesespecialized shops, gourmet restaurants

My cheesedairy cost around : 350 000 € , with stable, milkingroom, tankroom and all equipment included,

Registration, public permissions

► Types of agreement or authorization for our dairy and conditions related to each of them

• Mixed? For our dairy,the commune inspector(s) has carried out a control of the premises, and found it OK, sent the information to the National board of food security, Livsmedelsverket, they authorized the agreemnet according to the Eurpean Union legislation, that allows us to produce and sell our products, (the oval with the authorization number) wich they sent us.
• Local
• We have a selling trolley with a refrigerated counter that has been locally authorized, it is authorized for selling in our commun
• We still need a local authorization for an old cellar that we intend to use for maturation, it will be (hopefully) authorized by the commune inspectors.

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Premises

• Surface of my dairy : 80 m²
• Number and utility of rooms: 9 rooms in all
• What is generally applied ? sas, bathroom, insect protection, refrigerated rooms, (comments below)
• Example of my dairy: Processing room, 4 small refridgerated rooms, sas, bathroom,and small store for equipment
• Floors and doors material: Glazed tile on walls, clinker on floor, painted wood on doors, one steel dor between sas and tankroom, for fire protection

Equipment

• All our equipment is in acid resistent stainless steel. Sinks acid resistent stainless steel.
• We use our vat for pasteurization
• All our cheesemoulds are in plastic, the type that is agreed for production of foodstuffs high in fat

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• Wood, copper ...: Allowed? Conditions? (my comment)

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Staff

What is generally applied in terms of :

• Clothing; White coat and thriusers, washable in 95°C?,
• Training on hygiene: Our summer trainees ae trained in hygiene rules and routines

Materials and substance:�

What is applied in terms of :

• Germs and cells in milk: We analyze germs in milk twice a year and in water once a year, and in addition to that if we find it necessary for some specific reason
• Water analysis at least once a year, and if there is some kind of problem, more often.

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• (my comments, below)

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Processing

• We do everything from production of our own starter cultuer to the salting of the cheeses in the production room.
• Milk conservation after mi)king? (refrigeration?)�Refrigeration in a 600 l tank (steenless steel) maximum 72 hours before processing ( We pasteurize the milk)�Normally we store the milk 24 -48 hours
• Rooms temperature? (any obligation?)�No obligation -the temp in the diary is normally 21-23 ° C

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• Cleaning? Disenfection? �We clean with hot water ( 85 °C) every day, with soap, sometimes when it`s necessary with use chlorine. In the floor drain use Vircon once a week.
• Own starters and rennet? Allowed? ??�We buy freezedryed starters and rennet
• Whey�All whey is pumped out of the diary and after it`s transported to the soakaway. When the saokaway is full we empty it and use everything on the fields as manure.
• Storage; white mould cheese, blue cheese, soft cheeses and fresh cheese are stored in 4 different refridgerated rooms between 4 and 12 °C
• We are planning to restore an old ”cava” stone cellar, to storring room for hard cheese, the plan is to produce traditionnal cheese with wild mould.

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Health monitoring plan

Does it exist a national or local guide to good practices of hygiene to do it? (Answers here are not producers but my comments)

Yes, there is a natiolal guide for god practices of hygiene. It is beeing used by many åproducers but not all of them. Some find itdifficult and to comprehensive.

In a general way, what is applied in my country in terms of :

• CCP? No
• Analyses: In the guide there is information about when it is apropriate to carru out analysis but there is no frequency prescribed
• Surface samples; see above
• Water analyses: Public source, no cotrol,privare source, every year and each third year an extended control, for transhumance as private but often more

Records

• Room Tª?
• Yes, regulary during the process (i think the producer has misunderstood the question)
• Acidity?
• Yes, regulary, important
• Milk temperature?
• Yes, regulary, important
• Tracability?
• Tracability? �The tracability is guaranteed by the documentation, HACCP

« Raw milk »

• We don’t produce cheese on raw milk =Poducers answer
• My answers below
• Perception by the consumers?
• Doubtful towards « raw » drinking milk, authoritys more than doubtful, not allowed to sell in Sweden.
• Selling cheeses with less than 60 days?
• Yes, allowed if properly marked
• Conditions?
• Clear and propr marking.

Terms of sale

• Labeled: individual?
• Yes all products are indivdually labeled
• Necessity of refrigeration in local markets?
• Yes – we use our own marketed trailer with a refrigerated displaycase
• (There is an exceptoin for labelling when you sell directly to customers and the cheese is sold by yourself, andyou can inform the customer about the label information, but it is not respected in all communes in Sweden, some can sell without labels and som can not. My comment)