The European Dairy Association (EDA) Guidelines for Cheese as a Raw Material, a concise and state-of-the-art compendium on the high safety and quality of cheese as a raw material within the processing industry, have got the nod of the European Union (EU).
“These guidelines are completed by the Assifonte Good Manufacturing Practice (GMP) Guidelines for Processed Cheese, which set an EU benchmark and a best practice manual for the processed cheese industry,” said Alexander Anton, secretary general, EDA and Assifonte.
“Both guidelines that will be translated into all 23 official EU languages underline the global leadership of the EU cheese and processed cheese industry also when it comes to safety and quality,” he added.
“The EU Commission’s standing committee on the food chain unanimously approved the EDA Guidance for Cheese as a Raw Material and Assifonte Good Manufacturing Practice Guidelines for Processed Cheese in its last meeting,” said Ludwig Rupp, chair, Assifonte.
“In other words, the European Commission and member states have endorsed this major step for food safety, consumer protection and product quality across the Union,” he added.
Rupp said, “This is the fruit of over 10 years of concentrated work from committed cheese experts from EDA and Assifonte.”
“I want to highlight specifically the work of Claus Heggum from the Danish Dairy Board, who really drove this project from the very beginning,” he added.
“This is also the result of EDA and Assifonte secretariat’s high-level commitment, over the past 18 months on these projects,” Rupp said.
These two guidelines will be published on EU Commission’s official food hygiene guidance platform in the near future.