Domain 2: Operations


A. Sanitary design
B. Zones
C. Climate controlled environments
D. Milk processing and storage facilities
E. Cheesemaking facilities
F. Cheese ripening environments and aging facilities
G. Packing rooms
H. Finished product storage, preparation, and sale

Equipment and utensils

A. Technology
B. Climate control tools
C. Milk processing and storage
D. Cheesemaking and aging
E. Finished product storage, preparation, and sale

Standard Operating Procedures

A. Development and maintenance of SOPs
B. Best practices

Cleaning & sanitation protocols

A. Standards of hygiene


A. Policies
B. Visitors

Crisis management/ disaster planning

A. Recalls and withdrawals
B. Legal counsel
C. First aid
D. Natural disasters