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Safety in cheesemaking

YearRangeCurriculumStrand

7-8
9-10
11-13

Upper Primary
Lower Secondary
Upper Secondary

Technology

Nature of Technology
Technological Practice
Technological Knowledge

Overview

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.

Purpose

This activity will prepare students for making cheese safely.

Keywords

hazard analysis, critical control point, HACCP, pasteurisation, sterilisation, contamination

Metadata

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