Programa para la higienización de una línea de quesos frescos

In a industry of elaboration of milky products they take place and they market with great demand fresh cheeses starting from cow milk and buffalo milk. Evidently to guarantee the appropriate hygienic quality of the same ones it is required of a program of cleaning and sanitizaciOn that it contemplates the procedures and necessary resources to assure and to control the hygienic quality of the prodattions cheesemakers. The present work has as objective to define the procedure that allows to carry out with the available resources and in the current conditions, the cleaning and the reparation of the line dedicated to the production and conservation of fresh cheeses elaborated starting from cow milk and buffalo milk. The developed program was elaborated by a work group integrated by researchers, technicians, specialists and chef of the institute of research for the nutritious industry of Cuba. In this work some necessary definitions are remarked to attack the present task, it is the personnel's commitment (responsibility and authority) with relationship to the hygiene of the line of cheese, relative aspects to the procedures used to make a correct cleaning and reparation of the different areas of elaboration of cheeses where the teams, utensils. chemists employees, the frequency of the carried out operations and the proposed registrations are included. This program is applied without difficulty and with good results in the line of fresh cheeses of the milky industry.