A make sheet for every vat with its pH and temperature steps, the aging room readings, and the 60-day count on raw-milk lots from the day they go into the cave.
Your customer sets this interval; no rule fixes one.
The rules, with where each one came from.
Each date this app counts and each check it runs on a save is listed here with its source and the day we last read it. Where a rule lives in a paid standard, we cite it and keep the same facts in our own layout; we never copy the standard's text or forms.
10
sourced rules in this trade, each read on or after Oct 29, 2026.
Dates it counts
Room check: the interval set in room check every (days) from the last room check.Set per customer; no rule fixes this interval.
Your contract
Planned out of aging: the interval set in planned aging (days) from the curing started.Set per customer; no rule fixes this interval.
A hard cheese made from milk that was not pasteurized is cured at 35°F or warmer for at least 60 days.From 21 CFR 133.150(a) hard cheeses (eCFR), checked Oct 29, 2026.
Stops the save
A semisoft cheese made from milk that was not pasteurized is cured at 35°F or warmer for at least 60 days.From 21 CFR 133.187(a) semisoft cheeses (eCFR), checked Oct 29, 2026.
Stops the save
A soft ripened cheese made from milk that was not pasteurized is cured at 35°F or warmer for at least 60 days.From 21 CFR 133.182(a) soft ripened cheeses (eCFR), checked Oct 29, 2026.
Stops the save
A released lot made from milk that was not pasteurized shows the day its curing started, so its curing days can be counted.From 21 CFR 1240.61(a) mandatory pasteurization (eCFR), checked Oct 29, 2026.
Warns on save
Milk products in final package form for direct human consumption cross state lines only when pasteurized or made from pasteurized dairy ingredients, except where a regulation such as Part 133 sets curing in place of pasteurizing.From 21 CFR 1240.61(a) mandatory pasteurization (eCFR), checked Oct 29, 2026.
For reference
A qualified facility is outside subparts C and G of Part 117, the hazard analysis and preventive controls, and follows the modified requirements in 117.201 instead.From 21 CFR 117.5(a) exemptions (eCFR), checked Oct 29, 2026.
Each such record names the facility, the date and, when it matters, the time, the initials or signature of the person who did the work, and the product and its lot code.From 21 CFR 117.305(f)(4) record entries (eCFR), checked Oct 29, 2026.
A hard cheese made from milk that was not pasteurized is cured at 35°F or warmer for at least 60 days.From 21 CFR 133.150(a) hard cheeses (eCFR), checked Oct 29, 2026.
A semisoft cheese made from milk that was not pasteurized is cured at 35°F or warmer for at least 60 days.From 21 CFR 133.187(a) semisoft cheeses (eCFR), checked Oct 29, 2026.
A soft ripened cheese made from milk that was not pasteurized is cured at 35°F or warmer for at least 60 days.From 21 CFR 133.182(a) soft ripened cheeses (eCFR), checked Oct 29, 2026.
Can raw milk cheese be sold in another state?
Milk products in final package form for direct human consumption cross state lines only when pasteurized or made from pasteurized dairy ingredients, except where a regulation such as Part 133 sets curing in place of pasteurizing.From 21 CFR 1240.61(a) mandatory pasteurization (eCFR), checked Oct 29, 2026.
Does a small cheesemaker need a FSMA food safety plan?
A qualified facility is outside subparts C and G of Part 117, the hazard analysis and preventive controls, and follows the modified requirements in 117.201 instead.From 21 CFR 117.5(a) exemptions (eCFR), checked Oct 29, 2026.
Room, Kind, Set temperature, Set humidity, Room check every.
Make sheet
Make number, Cheese, Standard of identity, Milk, Milk from, and more.
Make step
Step, Time, Temperature, pH, Titratable acidity, and more.
What your client receives.
The make sheet, as the app issues it the moment the room check is saved: signed, dated and frozen, with what is next due. This one is filled with invented records so you can read it before you sign up.