Dairy Import Activities
Appendix 11 Raw, Soft and Semi Soft Cheese Policy and Sample Certificate (France)
This page is part of the Guidance Document Repository (GDR).
Looking for related documents?
Search for related documents in the Guidance Document Repository
The Food and Drug Regulations (FDR)require that cheese made from an unpasteurized source be stored at 2°C or more for at least 60 days.
In September 2000, representatives from HC and the CFIA visited France to learn of its regulations and control systems concerning soft and semi-soft raw milk cheese manufacturing. It was determined that the French system provided an appropriate level of protection for these products.
As of July 2001, France has provided the CFIA with export certificates for all shipments of these cheeses. These certificates confirm that the product is from a recognized establishment, that the establishment performs microbiological self-testing of their production and has had official sampling and analyses of its product within the last three months. In lieu of requiring the 60 day storage period for raw soft and semi-soft cheeses from France, the CFIA accepts receipt of France's certificate for each exported shipment of raw, soft and semi-soft cheeses, together with ongoing microbiological monitoring (as per 1.7.1).
- Date modified: