Define Critical Control Points and Limits
4 hoursDocument CCPs for milk receipt temp, pasteurization hold, curd pH at drain, and final product aw and pH limits.
Field context
This workflow is part of 4 niche fields
Complete guide for cheese safety monitoring — step-by-step workflow, tools, checklist, and expert tips to get started.
Document CCPs for milk receipt temp, pasteurization hold, curd pH at drain, and final product aw and pH limits.
Calibrate pH probe with 4.0 and 7.0 buffers daily; verify aw meter with NaCl standards before each batch test.
Record curd pH at whey drain and final pH/aw before packaging; reject batch if outside validated limits.
Weekly review of batch logs, corrective actions, and calibration records; prepare for regulatory inspection.
Verify batch pH at drain and finish against validated critical limits for each cheese style in HACCP plan.
Measure and record water activity to confirm shelf-stable aw thresholds before releasing aged wheels.
Maintain HACCP batch records with CCP measurements, corrective actions, and calibration logs.
Track calibration due dates and shelf life remaining for finished product inventory.
Typical pH and aw critical limits for regulatory compliance.
| Category | Final pH | aw | Storage |
|---|---|---|---|
| Fresh high moisture | ≤ 4.6 | > 0.95 | Refrigerate ≤ 40°F |
| Soft ripened | 4.6–5.2 | 0.90–0.95 | Refrigerate |
| Hard aged | 5.0–5.4 | ≤ 0.85 | Room temp OK if aw met |
| Whey cheese | ≤ 5.0 | Variable | Refrigerate unless dried |
Single-point pH calibration drifts — always use 4.0 and 7.0 buffers daily.
Rushing aw readings gives false high values — wait full equilibration time.
In inspection, undocumented batches are assumed non-compliant — log everything.