The success of a cheese shop does not depend only on the quality of the milk or the tradition in the manufacture of the cheeses. Even before the start of production, one of the factors that most influence the approval by the inspection bodies is the correct planning of the physical structure of the establishment.

Many projects fail or suffer several technical requirements because they do not consider fundamental aspects related to the production flow, biosafety, construction materials and self-control programs. Correcting these failures after construction usually represents high costs and significant delays in obtaining health registration.

In this article, we present the main technical criteria for planning a cheese factory, based on current legislation and good practices adopted by the official inspection services.

Why is structure planning so important?

Brazilian legislation requires that establishments producing food of animal origin be designed in such a way as to minimize risks of contamination and ensure adequate hygiene conditions during all stages of production.

More than meeting bureaucratic requirements, a sanitary structure contributes to:

• greater food safety;
• reduction of productive losses;
• ease of cleaning and sanitization;
• Operational Efficiency;
• compliance with inspection services.

Well-designed projects also significantly reduce the number of adjustments requested during technical inspections.

The production flow must be continuous

One of the main criteria evaluated by the inspection bodies is the operational flow.

Processing must take place in a logical manner, avoiding crosses between raw materials, finished products, waste, packaging and employee circulation.

In a cheese shop, flow typically comprises:

• reception of milk;
• storage of the raw material;
• processamento;
• other metal workshops not elsewhere specified
• salga;
• maturation (when applicable);
• embalagem;
• container.

The more organized this flow is, the lower the risks of cross-contamination.

Correct choice of construction materials

Floors, walls, ceilings, doors and countertops must allow frequent cleaning and resist the humidity conditions characteristic of cheese production.

Among the characteristics normally required, the following stand out:

• For smooth surfaces
• impervious materials
• corrosion resistance;
• ease of sanitation;
• absence of cracks and crevices.

The inappropriate choice of these materials usually generates several requirements during the regularization process.

Production-compatible sizing

Another very common mistake is to build facilities that are incompatible with the intended production capacity.

Very small areas make it difficult to organize the flow, while oversized structures unnecessarily increase deployment and maintenance costs.

Sizing should consider factors such as:

• daily volume of milk;
• equipment capacity;
• Number of employees
• storage of inputs;
• cold rooms;
• maturing site
• shipment of the products.

Equipment must meet sanitary standards

In addition to the physical structure, the equipment used must be compatible with food of animal origin.

The inspection bodies verify aspects such as:

• materials in contact with food;
• ease of disassembly for cleaning;
• conservation status
• Preventative Maintenance
• capacidade operacional.

Inadequate equipment can compromise both food safety and establishment approval.

Self-control programs are part of the regularization

Current legislation attaches great importance to Self-Control Programs (PAC), which bring together procedures adopted by the establishment itself to monitor its processes.

Key programs include:

• GOOD MANUFACTURING PRACTICES (GMP);
• Standard Operating Hygiene Procedures (SSOP);
• water potability control;
• INTEGRATED PEST CONTROL
• rastreabilidade;
• Preventative Maintenance
• temperature control;
• collection of products, when necessary.

These programs demonstrate that the company has mechanisms to prevent risks and maintain the quality of the food produced.

What legislations must be observed?

The planning of a cheese shop must consider several federal standards, in addition to applicable state and local regulations.

Among the main references are:

• Lei nº 1.283/1950;
• Lei nº 7.889/1989;
• Decree No. 9.013/2017 (RIISPOA), as amended;
• MAPA Normative Instruction No. 30/2013 (criteria for qualification of artisanal cheese-making establishments, when applicable);
• complementary rules of the Ministry of Agriculture and Livestock (MAPA);
• regulations of the Municipal (SIM), State (Sie) or Federal (SIF) Inspection Service, according to the marketing area.

The technical regulations of identity and quality (RTIQ) of the products manufactured must also be observed, as well as standards related to labeling, self-control and food safety.

Planning reduces costs and accelerates approval

Investing in a technical project before the construction or expansion of the cheese factory usually represents savings in the medium and long term.

Key business benefits include:

• less need for renovations;
• reduction of technical requirements;
• faster approval by the inspection service;
• improved organisation of production;
• More operational efficiency;
• ease in the implementation of quality programs.

Get expert technical support

The regularization of a cheese factory involves much more than meeting the structural requirements. It is necessary to integrate sanitary, documentary and operational aspects to ensure compliance with legislation and food safety.

Our team offers specialized advice to producers and agroindustries, assisting in all stages of the process, including:

• preparation of technical projects;
• adequacy of sanitary layout;
• implementation of Self-Control Programs (PAC);
• preparation of Good Manufacturing Practices (GMP) Manuals;
• development of Standard Operating Hygiene Procedures (SSOP);
• regularization with the inspection services (SIM, Sie and SIF);
• implementation of SISBI-POA and obtaining the ARTE Seal, when applicable.

With proper planning and technical guidance, it is possible to reduce costs, avoid rework and accelerate the process of regularization of your cheese shop.