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Source: European Parliament

The European Guide for Good Hygiene Practices in the production of artisanal cheese and dairy products is available on the website of the Commission’s Directorate-General for Health and Food Safety and was published in the Official Journal of the EU under the reference 2017/C 440/01. The artisanal cheese sector continues to grow as demand rises, helping to keep rural society alive.

However, artisanal cheesemakers are encountering an increasing number of obstacles during inspections carried out by people with little to no understanding of how these establishments work or of how they apply the Commission’s hygiene guidelines.

Is the Commission aware that applying health and safety rules properly and proportionately in artisanal establishments is essential to rural areas?

How and in which Member States is this guide being applied?

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