What are the shelf life of different types of cheese according to SanPiN?

foto51454-1 The standards that ensure the sanitary and epidemiological well-being of the population are determined by sanitary norms and rules (SanPinami).

The basis of the established standards is the result of research and experience. They relate to various areas, including food storage rules.

We will tell you about storing cheese according to Sanitary Regulations in this article.

Content

Period
Conditions
In kindergarten
Conclusion

Period

The main regulatory document that establishes the storage conditions and shelf life of perishable products at a temperature of +4°C (+/-2°C) is SanPiN 2.3.2.1324-2003.

For cheeses:

cottage cheese dishes (pies, cheesecakes, etc.) – 24 hours;
homemade cheese – 72 hours;
creamy – 5 days;
brine without ripening, soft - 5 days, etc.

Cheese manufacturers must adhere to accepted standards, but may extend shelf life based on clauses. 1.9 and 1.10 SanPiN 2.3.2.1324-2003.

Read about storing homemade cheese here.

Conditions

The conditions for cheese are regulated by GOST and SanPin standards. According to SanPiN 2.3.2.1324-2003 (Appendix 1). All perishable foods should be kept in the refrigerator.

Before opening the package

Cheese heads can be located on special racks or in the refrigerator at relative air humidity up to 90%. The temperature can range from -4 to +6°C.

After

The maximum shelf life of cheese for consumption is comparable to GOST standards, and is established by the manufacturer of the product on the basis of TR CU 021/2011 article 7, paragraph 6.

Taking into account the variety:

brine - 24 hours;
soft without ripening – 24 hours;
home – 3 days;
cottage cheese – 3 days;
smoked and melted – 5 days;
semi-solid – 10 days;
hard – 15 days;
soft ripening – 15 days.

Standards for hard and semi-hard varieties are established for whole heads. It is advisable to consume pickled and young varieties as quickly as possible, without leaving them in the refrigerator. Read about storing cream cheese Here, smoked - here, fused - Here. Read about the shelf life of cheese after opening the package. this article.

Grated, chopped

For a head cut into individual parts, the holding time is only 72 hours. For grated product – even less, up to two days. Storage - only at a temperature not higher than +6°C. Read about storing grated cheese here.

Packaged

Factory-packed cheese can be stored for the entire period specified by the manufacturer. After opening the vacuum packaging and dividing it into individual bars in the store, the cheese must be placed in the refrigerator and sold by the outlet within 12 hours. Read about storing packaged cheese in this article.

In kindergarten

All preschool institutions must follow hygiene and sanitation standards to ensure the safety of children. The list of necessary inventory and equipment is determined by SP 2.4.3648-20. The utensils used must have approved labeling.

The conditions for the presence of products, including cheese, in a preschool institution are regulated by SanPiN 2.4.1.3049-13. Perishable foods from the refrigerator should be kept for no more than 60 minutes at room temperature before serving. This will allow the product to heat up to an average of +15°C.

For cheese that is supplied in large heads, there must be special racks; for small packages, storage must be in consumer containers. Also, hygienic requirements for expiration dates and conditions of SanPiN 2.3.2.1324-03 apply to cheeses in preschool educational institutions.

Storage of perishable products should not exceed 12 hours after opening the package.

Conclusion

Sanitary rules and regulations contain several sections, including those related to food products. They operate throughout the country in factories, institutions and enterprises.. Regulations regarding the catering system came into force in January 2021.