Safety in cheesemaking
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.
By the end of this activity students should be able to:
identify potential safety hazards in a cheesemaking process
create a HACCP plan to show how safety hazards can be minimised at each stage of a cheesemaking process
Quality control in cheesemaking
This interactive shows some processes for managing cheese quality in traditional Gouda cheese production.
Purpose
This activity will prepare students for making cheese safely.
Keywords
hazard analysis, critical control point, HACCP, pasteurisation, sterilisation, contamination
Related content
Explore our resources relating to cheesemaking in Cheesemaking – introduction.
Useful link
Learn more about food safety legislation in New Zealand on the Ministry for Primary Industries' website.