This standard specifies food safety criteria and regulatory requirements for cheese products.

Contents

I. GENERAL PROVISIONS

II. TECHNICAL REQUIREMENTS, TESTING METHODS AND SAMPLING

III. MANAGEMENT REQUIREMENTS

IV. RESPONSIBILITIES OF ORGANIZATIONS AND INDIVIDUALS

V. IMPLEMENTING ORGANIZATIONS

Appendix I PHYSICAL AND CHEMICAL INDICATORS OF CHEESE PRODUCTS

Appendix II CONTAMINANT LIMITS FOR CHEESE PRODUCTS

Appendix III MICROBIOLOGICAL INDICATORS OF CHEESE PRODUCTS

Appendix IV LIST OF TESTING METHODS FOR FOOD SAFETY INDICATORS OF CHEESE PRODUCTS