Rules & Health
Cheese Safety
Cheese safety starts with the question in front of you: choosing cheese, handling it at home, responding to a recall or working behind a counter. Explore the guides below for practical questions, advice for particular circumstances and the technical detail behind food safety controls.
Start here: Cheese Food Safety: The Complete Guide, available now, for an introduction, then Listeria and Cheese Safety, available now, for a closer look at Listeria.
Cheese During Pregnancy
You scatter Parmesan over your plate, then pause: it was made with unpasteurised milk.
Listeria and Cheese Safety
The fridge door opens.
Cheese Safety for People at Higher Risk of Foodborne Illness
The fridge door is open.
Cheese Recalls and Traceability: What to Do
You open the fridge and reach for a wedge of cheese.
Cross Contamination and Temperature Control for Cheese
The cheese is on the board.
Cheese, Histamine, Tyramine and MAOI Medicines
Picture two batches of goat's cheese, both made from identical pasteurised milk.
Everything in this section
- Salmonella, STEC and Other Pathogens in CheeseYou stir cheese into a sauce and watch it melt.
- Microbiological Testing and Criteria: EU, UK and USFive cheese samples leave the dairy for the laboratory.
- Cheese Counter Hygiene for CheesemongersYour knife meets the cheese.