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
This activity will prepare students for making cheese safely.
hazard analysis, critical control point, HACCP, pasteurisation, sterilisation, contamination