Safety in cheesemaking
Nature of Technology
In this activity, students learn how to identify potential safety hazards in a cheesemaking process. They learn how these can be minimised or eliminated to prevent contamination by foreign bacteria and the potential for foodborne illnesses.
This activity will prepare students for making cheese safely.
hazard analysis, critical control point, HACCP, pasteurisation, sterilisation, contamination
- 26 March 2012