Letter to Margaret Hamburg, Commissioner of the Food and Drug Administration - Using Wooden Cheese Boards in Artisanal Cheesemaking

Letter

Dear Commissioner Hamburg:

I write you today to express my concern about the Food and Drug Administration's (FDA) recent public interpretation of the current Good Manufacturing Practices (cGMP) at 21 CFR 110.40(a) that would result in the discontinuation of the centuries old practice of aging cheese on wooden boards. The enforcement of this interpretation would be devastating for artisanal cheese makers in New York and across the country, because it will not only place a significant financial burden on these small businesses, but it also will essentially stop the production of many cheeses that traditionally are aged on wooden boards. I commend you on your dedication to achieving the highest food safety standards for American consumers, but I urge you to immediately issue guidance to the artisanal cheese industry on the use of wooden boards that reflects recent studies that wood can be used safely for aging cheese. FDA's recent actions have created tremendous confusion and uncertainty for cheese makers. In addition, I hope that FDA will provide direction to the industry on what the FDA considers are the best sanitary practices to maintain wooden boards to meet the highest food safety standards.

As you know, in recent communication with the New York State Department of Agriculture and Markets, the FDA publicly stated that the agency considers wood boards to be an unsanitary material for aging cheese. However, many methods of cleaning and maintenance exist for wood boards that are used for aging. I urge the FDA to work with the artisanal cheese industry to give guidance on the best existing methods for the sanitary practices to safely maintain wooden boards for aging, such as kiln drying, heat treating, and the use of sanitizing products. Both Europe and Canada, some of our largest trading partners, recognize this as a safe practice and an integral part of cheese-making heritage. In addition, the Wisconsin Center for Dairy Research has recently found that wood boards do not seem to present any danger of contamination as long as a proper cleaning procedure is followed.

The artisanal cheese industry is a unique driver of the rural economy and represents the entrepreneurial spirit of New York's farmers and small business owners. New York cheese producers annually produce more than 750 million pounds of cheese and that number continues to grow every year.

Thank you for your ongoing work to protect our nation's food supply from food borne illness, but I urge you to work with the artisanal cheese industry to give guidance that allows for the safe continuation of aging cheese on wooden boards. I look forward to working with you and cheese producers across New York on this important matter.

Sincerely,

Charles E. Schumer

United States Senator

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