The Great Hall
Cheese RecivingTemperature The Great Hall: Cheese RecivingTemperature
By Gerrymc on Thursday, June 29, 2000 - 08:31 am: Edit

Hope someone can help me with this one, The question is: At what temperature by law can i recive cheeses and at what temprerature should must i refuse them.

I have conducted some reserch but can find no specific information on cheeses.

The FDA FOOD CODE 2000 (3-202.11)
PHF's should be recived at 41 Degrees F or below. (no were does it say cheese is an exception)

However the Wisconsin Cheesecyclopedia (Wisconsin Milk Marketing Board)
Under delivery of cheese says, check temperature if OVER 50 Degrees, check for moisture exuding from cheese or any other signs of deterioration.

The FDA Guidance for manufacturers of cheese says:
When made from raw milk they should be aged for 60 days at not LESS then 35 degrees (in the case of one suppler it is closer to 50 degrees)

But no info on shiping or reciving.. can anyone help with some frim facts...

By Panini (Panini) on Thursday, June 29, 2000 - 05:25 pm: Edit

I'm pretty certain that cheese falls under PHF. It should be received 41 Degrees or below.WMMB I think is refering to cheeses that were 41 below and have gone over that in delivery. I'm also sure that the 4 hour window applies. The FDA is not the bible, they give us guidlines. You should go whatever is comfortable for you. For me it would be 41 or below.
my 2 cents

By Gerrymc (Gerrymc) on Monday, July 03, 2000 - 09:57 am: Edit

Thank you for your input, currently i expect my cheeses to be at 41 degrees upon delivery.
As part of the delivery process i do not use the 4 hour rule, as i do not know how long the product has been in transit or out of temp.
I have just started to use a small gourmet cheese manufacturer to supple some products, and they have been giving me some flack when i refuse their products that are not at 41 (or 51 for that matter). Just wanted to see were the rest of the industry stood on cheese deliverys.

By Panini (Panini) on Monday, July 03, 2000 - 01:50 pm: Edit

I think you are doing the right thing, unless they cheese manufacturer can supply proof otherwise. You are the customer and it's great that you are looking out for your customers and your company.

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