Building Sector Expertise

Justine Wadge

Business Support Consultant

Codes of Practice

• We have been involved with 2 Codes of Practice – Cheese and Charcuterie.

• 10 artisan cheesemakers – producing hard, blue and soft cheeses, pasteurised and unpasteurised – sheep's, goats and cows cheese

• Largest cheese making factory in Europe – Dairycrest

• 3 Artisan Charcuterie producers – salami, chorizo (both dried and semi dried), air dried meats, pate’s, biltong.

Why needed?

Cheese – •Inconsistency, •Tb, •Wooden Shelving•E.coli sampling.

Why needed?

Charcuterie – •Lack of knowledge by both Producers and Enforcement officers – degree hour controls, micro hazards to be considered•Prevention of start ups, •Industry auditors asking for belts and braces targets for air dried meats•Different criteria across the world•Perception by new start up’s that Europe make all their charcuterie in their back gardens.

What is in SCA Assured Code

• Overview of cheesemaking from perspective of the producer

• Pre Requisites• HACCP• Tb• Wooden shelving• Sampling criteria – both legal and

suggested by the SCA• We have tried to include the queries we

have received.

What is going to be in Charcuterie Code

• Pre Requisites• HACCP• Degree Hour Controls• Temperature control where beef used in

salami• Air Dried Meats• Salamis• Pate’s (chilled and ambient)• Sampling criteria.

Training

• The FSA and SCA are reviewing and updating the cheese making course for enforcement officers.

• The BRDO and the Guild of Fine Foods are planning workshop sessions on the Charcuterie Code of Practice later this year.

More Information

• The SCA provide the SCA Assured Code of Practice is free for enforcement officers (T&C’s apply)

• Contact Diana Axby Tel: 020 7253 2114• The Charcuterie Code of Practice will be

available later this year.• Contact Justine Wadge 01208 893136• Contact Rosea Reynolds 01208 893139• Contact Paul Hobbs 01403 215421