Quality and hygiene security

摘要

Sefar improves cheese quality and hygiene with the use of synthetic fabric in the ripening process. Ingo Thalhammer of Sefar describes the process and interviews Master cheesemaker Beat Schmidiger of Stadtli Chasi. Alternative materials are graduallybeing substituted for the traditional, natural wooden racks used in cheese ripening. This trend is also driven by an effort to harmonize present hygiene laws with the EWG Richtlinie 93/43/EWG guidelines enacted in 1993 regarding food hygiene (Schmitt, M.D., dmz 5/2002). The central demands of this guideline are for a basic hygiene and self-regulation in accordance with Hazard Analysis and Critical Control Points (HACCP), as well as calling for a progressive updating of hygiene standards in line with future advances.