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Ambient Cheese List
Item NameWater
ActivityPH Table B
Forever Cheese
Ubriaco al Prosecco 0.800 5.57 non-phf/non-tcs
Ubriaco del Piave 0.800 5.57 non-phf/non-tcs
Ubriacone 0.800 5.57 non-phf/non-tcs
Pecorino Toscano Dop 0.827 5-5.15 non-phf/non-tcs
Genuine Fulvi Pecorino Romano Cheese 0.820 4.60 non-phf/non-tcs
Paski Sir 0.804 5.74 non-phf/non-tcs
Mahon Reserva 0.860 5.50 non-phf/non-tcs
Best Cheese Corp
Robusto 0.887 4.89 non-phf/non-tcs
Parrano 0.896 5.50 non-phf/non-tcs
Uniekaas Reserve 0.890 5.75 non-phf/non-tcs
Vintage 3-year Aged Gouda < 0.85 5.70 non-phf/non-tcs
Vintage 5-year Aged Gouda 0.852 5.80 non-phf/non-tcs
Emmi Roth Gran Queso 0.864 5.00 non-phf/non-tcs
AtalantaPiave Cheese Wheel aged over 12 months 0.850 5.09 non-phf/non-tcs
Perenzin Montasio 0.841 non-phf/non-tcs
Fond O' FoodsHirtenkase Classic 0.860 5.150 non-phf/non-tcs
Hirtenkase Reserve 0.827 5.150 non-phf/non-tcs
Date Marking Cheese
Cheese Code DateDisplay
RecommendationsRefrigerated Ambient
Fresh Cheese-chevre, feta, mozzarella 7 days XFeta in brine can be dated for 90 days ONLY if the cheese is stored & displayed COMPLETELY submerged in brine
Fresh Chevre large logs-over 8 oz 14 days X
Soft-ripenened 7 days XWhole wheel products without manufacturer dating recommendations-30 days from receipt
Washed rind 30 days X
Hard-Romano and Parmesan style products
30 days if displayed in refrigeration X Product on display can be grated; code date must not exceed original "sell by" (max. code 21-days).
21 days if displayed in ambient X
Semi-firm and Firm30 days if displayed in refrigeration X21 days if displayed in ambient X
Cheddar30 days if displayed in refrigeration X21 days if displayed in ambient X
Pressed-Gruyere, Comte30 days if displayed in refrigeration X21 days if displayed in ambient X
Semi-soft 21 daysBlue 21 daysGrated and Shredded Cheeses 21 days pack tight to reduce oxygen presence
Marinated Cheeses21 days X
does not apply to marinated cheeses made instore. These are 7 days
7 days if made in-store X
WFM Cheese Storage
Health Departments and the Food Code
3rd Party Audits at WFM for safe storage and display of cheese
Temperature testing at Receiving
Temperature testing and logging every 4 hours
Equipment Design and safe holding
Cheese Food Safety: Other Supplier Requirements
• All producers must be licensed and approved by the State agency with oversight
• Must register with FDA as a food facility
• Must comply with FDA Bio-Terrorism act
• Must submit to regular sampling by FDA and State Health authorities.