Term
| What are some concerns during all modes of transportation of cheese? |
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Definition
Maintain the cold chain ( 38F is ideal but no higher than 41F per FDA)
Suitable packaging to prevent damage to product;
maintain proper moisture content;
packaging strong enough to hold up throughout transportation from producer to retailer or consumer. |
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Term
| How should cheese be prepared for transportation from the producer's facility ? |
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Definition
1. Leave the facility at the proper temperature (32F to 35F).
2. Be wrapped and packed in a manner to protect it properly during traveling.
3. Description, batch, date of production should be packed with the cheese (helps in the event of a reecall)
4. State moisture content for retailers. |
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Term
| What is the best range to maintain the cold chain when transporting cheese? |
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Definition
36 to 39F
FDA requires below 41F.
(Need to check on this one - not sure this is a correct answer) |
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Term
| What is the purpose of packaging of cheese? |
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Definition
To protect the cheese during transportation and be the "silent salesman" of the product - make it appealing to the buyer.
It should be clean and neat.
Overall, attractive and appealing in appearance and color.
Packaged in saleable sizes. |
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Term
| How does cheese get to consumer? |
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Definition
Cheesemaker
Aging facility
Exporter
Importer
Retailer or Distributor
Consumer or Food Service |
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Term
| Government Fees on imports: |
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Definition
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Term
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Definition
Cost of cheese from cheesemaker
Cost of cheese from maker to consolidator
From consolidator to dock
Coast of boat freight + customs duties + misc. forms and fees
Cost of custom broker
Cost from broker to bonded warehouse
Cost from warehouse to destination |
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Term
| How do you get an import license |
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Definition
Inherit/historic
end of year lottery |
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Term
| When are taxes paid when product in bonded customs warehouse? |
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Definition
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Term
| How is tariff calculated? |
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Definition
By kg or %
"Over the top" - means calculated by kg. |
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Term
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Definition
When temp above 38F - hard to get it back to 38.
Maintain cold chain
Food safety
Food quality
Pallet fumigation
Storage away from vermin
Physical contamination
Packaging: stable, rigid, rind considerations, dry, permeability |
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Term
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Definition
Categories/classification
Quality
Price points
value-added products:
shreds, grab and gos, slices, cubes
prep foods
cross sales
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Term
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Definition
Merchandising: Full, fresh, fronted, signed
Customer service: 5 and 5; head on a swivel, eye contact, cross sell, sampling, thank you
Education: staff and customers
Product quality: quality control; avoiding shrink
Marketing: packaging, branding, media |
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Term
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Definition
Organic
Animal Welfare
Certified Humane raised and handled
Kosher
Halel
Validus Certified Responsible Producer
Food Alliance Sustainable Producer
Steritech |
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