Safety in cheesemaking
| Year | Range | Curriculum | Strand |
|---|---|---|---|
7-8 |
Upper Primary |
Technology
|
Nature of Technology |
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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
- Published:
- 26 March 2012
