Food Safety Lesson 10

8/8/2019 Food Safety Lesson 10

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Lesson summaryCheese is one o the main ingredients opizza. Students will identiy the steps ocheese making and list the saety measurestaken at each step o this process.

objctiv

The students will be able to:

Identifythestepsofmakingcheese.

DevelopaHACCPPlanformakingcheeseand identiy the critical control points ateach step.

Classifytypesofcheesebytexture:soft,semi-soft,semi-hard,andhard.

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Overhead:

TheBasicStagesofMakingCheese

Worksheets:

1. EvaluationforTypesofCheese

2. EvaluationforCheeseLab

WorksheetA:HACCPPlanforMakingCheese

WorksheetB:HACCPPlanforMakingCheese

Handouts:

1.ProcedureforMakingSoftCheese

2. Cheese Recipes

Teacher Information sheets:

1. BackgroundInformationforMakingCheese

2. BasicProcedureforMakingCheese

3. HACCPPlanSampleforMakingCheese4. HACCPPlanforMakingCheeseEvaluation

5. HACCPPlanforMakingCheeseEvaluationRubric

6. EvaluationforTypesofCheeses/AnswerKey

7. GlossaryofBoldedTerms

sggtd Ptti aid

Differenttypesofmilk:whole,2percent,skim,butter.

Variousequipmentmaterialsusedforcheesemaking:stainlesssteel,glass,enamel lined steel.

Varioustypesofcheese:Brie,cheddar,Parmesan,Swiss,mozzarella,etc.

mfct f Ch

Cl pid: One to three 30-min. class periods

spplt scti: Processing and Manufacturing PA PAS for FCS: 9.3.3 A, 9.3.3 B,

9.3.6 B, 9.3.9 B, 9.3.12 B.

ntil edcti stdd: FCS 8.2.1, 8.2.3, 8.2.4, 8.2.5, 8.2.6, 9.2.1, 9.2.3, 9.2.4,9.2.5, 9.2.6; LA 2, 3, 035, 132, 278; SC 5.

Processing and Manufacturing Lesson 10

Sponsored by USDA

This material is based upon work supported by the Cooperative State Research, Education, and Extension Service, U.S. Department of Agriculture, under Agreement No.99-41563-0722by J. Lynne Brown, Melanie Cramer, and Kristine Barlow,College of Agricultural Sciences, The Pennsylvania State University.


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Processing and Manufacturing: Lesson 10 Manufacture of Cheese 2


Lesson PLan

Class Period 1

Introduction

Cheese was originally produced as a means

topreservemilk.

Lesson Sequence

(Overhead1:TheBasicStagesofMakingCheese).Discusseachstepofcheesemakingandsafetyrequirementswitheachstepusingthefollowingbackgroundin-ormation on cheese while demonstratingasimplecheesefromtherecipesprovidedat the end o this lesson.

Showdifferenttypesofcheeses.Classifythemintosoft(yogurtcheese,mascarpone,farmerscheese,Brie,creamcheese,ricot-ta,mozzarella,Munster,feta),semi-soft(Americancheese,BabySwiss,Havarti,Colby),semi-hard(cheddar,gouda,brick,MontereyJack,provolone),andhard(asiago,bluecheese,Gruyere,Romano,Swiss,parmesan).

Closure class period 1

Havestudentstasteeachkindofcheeseandevaluateeachforavor,texture,andcolor(Worksheet1).

Class Period 2

Studentswillmakeasoftcheeseinclass(Teacherinformationsheet1and2).Referto cheese making procedure and recipesonattachedworksheets(Handout1and2).

Closure class period 2 Servethesoftcheese.Haveeachstudenttasteandevaluatetheavor,texture,andcolor o each cheese. Use the worksheetEvaluationforCheeseLab(Worksheet2). Would you make this or another sotcheese again? Why or why not?

Cl Pid 3

Ingroupsofthreetofourstudents,developaHACCPplanformakingahardand a sot cheese rom milk to consumer.RefertoteacherHACCPplan inormationsheetasaresource(Teacherinformation

sheet3,WorksheetA[ifteachergivescategoriestostudents]andWorksheetB[studentworksheettodevelopownchart).

Closure class period 3

Reporttoclassthesimilaritiesanddierences or each group.

sggtd Lig activiti

Showvarioustypesofmilk:whole,2

percent,skim,butter.Letstudentstasteeachtypeofmilktodifferentiateavors.

Showanexampleofasoftandhardcheese in separate containers so studentscanobserveandtoucheachcheese.

evlti

Studentswillbeevaluatedonsafetypro-cedure o cheese preparation in oodslab.(UsetheEvaluationforCheeseLab

worksheet 2.) EvaluatetheHACCPplanformakingcheese.UsetheHACCPPlanforMakingCheeseEvaluationandRubricteacherinformationsheets(Teacherinformationsheets 4 & 5).

Evaluatethetypesofcheese(Teacherinformationsheet6)foravor,texture, and color.

Quiz#10.

Examination#3attheendoftheProcessingandManufacturingunit.


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rfc

http://www.leeners.com/cheesemaking1.html

IFST:CurrentHotTopics:FoodSafetyandCheese(InstituteOfFoodScience&Technology)http://www.ces.ncsu.edu/

depts/foodsci/agentinfo/dairy/conspub.html

TheBasicsofCheeseMaking:http://www.efr.hw.ac.uk/SDA/cheese2.html

BasicCheeseMakingProtocol.DavidB.Fankhauser,Ph.D.ProfessorofBiologyandChemistry,UniversityofCincinnatiClermontCollege,Batavia,OH45103.http://Biology.clc.uc.edu/Fankhauser/cheese/cheese.html

ILoveCheese!Website:www.cheese.com

CHEESEFAQs,CheesebyTextures,MakingCheese.


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Overhead 1

Th Bic stg f mkig Ch

Milk

(protein,fat,lactose,andminerals)

Natural souring Coagulant

or (rennet)

Starter culture

Sot Curd

Removal o Whey

Firm Curd

Salting

Moulding and Pressing

Fresh Hard-Pressed Curd

Bandaging

Ripening / Maturation

David B. Fankhauser, Ph.D.

http://www.clc.uc.edu/~ankhadb/cheese/cheese.html


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Worksheet 1

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Choose two types o cheese rom each category. Circle their names. Evaluate each

cheese on avor, texture, and color.

Ch Flv Txt Cl

Sot cheese

Yogurt cheeseMascarponeBrieCream cheese

MozzarellaMuenster

Semi-sot cheese

AmericancheeseBabySwissHavartiColby

Semi hard cheese

CheddarGoudaBrickMontereyJackProvolone

Hard cheeseAsiagoBluecheeseGruyereRomanoParmesanSwiss

Name _________________________

Class/Period

Date __________________________


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Worksheet 2

evlti f Ch Lb

Evaluate each step o the cheese making procedure using the ollowing rating scale.

One is lowest and ten is the highest score. I an evaluation step is not used in your

recipe, leave it blank.

Procedure Score

Cleanandsanitizeworkarea 1 2 3 4 5 6 7 8 910

Sanitizeequipment 1 2 3 4 5 6 7 8 910

Followdirectionsfromsimplecheeserecipe 1 2 3 4 5 6 7 8 910

Measureingredientscorrectly 1 2 3 4 5 6 7 8 910

Usepasteurized,freshmilkoryogurt 1 2 3 4 5 6 7 8 910

Heatmilktocorrecttemperatureasstatedinrecipe 1 2 3 4 5 6 7 8 910

Yogurtisallowedtodrainincheeseclothforonehour 1 2 3 4 5 6 7 8 910

Curds and whey are allowed to drain in cheeseclothforonehouroruntiltheystopdripping 1 2 3 4 5 6 7 8 910

Addacidatcorrecttimeinrecipe 1 2 3 4 5 6 7 8 910

Placecheeseinbowlandrefrigerate 1 2 3 4 5 6 7 8 910

Cleanup:Rinseequipmentwithcoldwater,soakif necessary 1 2 3 4 5 6 7 8 910

Washallequipmentwithhot,soapywater 1 2 3 4 5 6 7 8 910

Use a commercial cleaner on preparation suracestosanitize 1 2 3 4 5 6 7 8 910

Name _________________________

Class/Period

Date __________________________


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Wkht a

HaCCP Pl F mkig Ch

Students will describe critical control points or the outlined cheese-making steps.

Cheese Making Steps Describe the Critical Control Points

Milk

Pasteurizemilk

Milkispumpedintolarge stainlesssteelvatstocookfor30min.at104F

Rennet:Enzymeusedasastar- terculture.Canbeboughtcom-merciallyorextractedfromthe ourth stomach o a milk-edcalf,calledaveil.

Foodcolorings:naturalorman-made

Curd ormation

Whey is drained rom the curd

Curdismixedwithsalt

Mouldingofcheese

Name _________________________

Class/Period

Date __________________________


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DryingofCheese

Waxing(somecheese)

Cheeseisplacedinaventilatedroomtobeaged

Cheeseiscut,weighed;bagissealed,boxedandshipped.

Shipping to retail}

Retail:Cuttingandwrapping

Storage at retail site

Displaycaseingrocerystore

Home


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Wkht B

HaCCP Pl F mkig Ch

Students will develop their own HACCP plan or cheese-making and describe the

critical control points or each step.

Cheese Making Steps Describe the Critical Control Points

Name _________________________

Class/Period

Date __________________________


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Handout 1

Pcd f mkig sft Ch

Youwillbemakingasimple,softcheese.Cheesemakingusuallytakesalotofmilk,aswellas

timetoprepare.Thefollowingrecipesusealreadyripeneddairyproducts(yogurt)oranacid

addeddirectlytothemilkinordertoseparatethecurdsandwhey.Thesecheesesareready

toeatinaslittleasaday.Makingthemwilldemonstratetheseparationofwaterandmilk

solidsaswellasintroducethebasicsofheatingmilkanddrainingcheese,usingcheesecloth.

Gatherallingredientsandequipmentneededtocompletethecheeserecipe.

Prepareyourcheesemakingworkarea.

Dedicateyourkitchentomakingcheese.Donotmakeanyotherfoodduringthattime.

Sinceyouareworkingwithwarmmilk,beawarethatmilkissusceptibletobacterialcontamination.

Putallotherfoodsaway,removesoileddishclothsandtowels,washcounters,sink,andstovetopwithsoapandwater.

Useacleansertowipedownallsurfaces.

Sanitizeallequipmentyouwillbeusingforcheesemaking.Organizeyourequipmentforeasyuse.Donotusechlorinebleachonstainlesssteel,asitwilldeteriorate.

Caringforyourequipment:Whenhotmilkisallowedtocoolonasurface,itwillstick.Utensilsshouldberinsedincoldwaterbeforewashinginhot,soapywater.

Preparethecheeseaccordingtorecipedirections.

Cleanupisessentialtoabacteria-freecheese-makingenvironment.Rinseequipmentusedforcheesemakingwithcoldwater.Soakifnecessary.Washallequipmentandpreparationsurfaceswithhot,soapywater.Useacommercialcleaneronpreparationsurfacestourther sanitize.

Servethesoftcheesewithcrackers,fruit,orrawvegetables.

Copyright2001J.R.Leverentzallrightsreservedhttp://www.leeners.com/cheesemaking1.html


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Handout 2

Ch rcip

Overnight Yogurt Cheese

1quartplainyogurt

Lineacolanderwithadoublelayerofcheesecloth.Pourtheyogurtintothecheesecloth.

Allowtodrainforonehour.Tiethecornersofthecheeseclothandhangtheyogurttodrain

overnight.Thischeesewillkeepuptoaweekintherefrigerator.Thisisasimpleovernight

cheesewithasurprisingavor.Useitlikecreamcheese.

Yogurt Dessert Cheese

1batchyogurtcheese

2 tsp. honey

1/4tsp.cinnamon

1/4tsp.vanillaextract

1/4tsp.nutmeg

1/4tsp.allspice

Combinetheingredientsandservewithfreshcutapples.

Lemon Cheese Spread

1/2gallonwholemilk

2 large lemons

1/4tsp.cheesesalt

Warmthemilkto165F.Stiroftentoavoidscorchingthemilk.Addthejuiceofthetwo

lemonstothemilk.Stirforvesecondsandthenallowthemilktosetoffthestoveforfteen

minutes.Thewarmmilkwillseparateintoastringywhitecurdandagreenishliquidwhey.

Lineacolanderwithcheeseclothandpourthecurdandwheyintothecolander.Tiethefour

cornersofthecheeseclothintoaloseknotandhangthebagofcurdstodrainforanhouror

untilitstopsdripping.Removethecheesefromtheclothandplaceitinabowl.Addcheese

salttotaste.Thischeesewillkeepuptooneweekintherefrigerator.

Thisisaquickandeasycheesetomakeandcanbeusedasacheesespread.



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Lemon Garlic Cheese Dip

1batchoflemoncheese

1smallgarlicclove

1Tbsp.HalfandHalf

1/4tsp.dillweed

Finelycrushgarlicandthencombineallingredients.Mixuntilsmooth.Asmallfoodprocessor

worksverywelltoblendtheingredients.Servewithryecrackers.Touseasadip,addmore

HalfandHalfuntilthedesiredconsistencyisreached.

Mascarpone

1quartlightcream(nosubstitutes)

1/4tsp.tartaricacid

Inadoubleboiler,heatcreamto180F.Addtartaricacidandstirforfewminutes.Thecream

willslowlythickenintoacustard-likeconsistencywithnoticeabletinyecksofcurd.

Ifthecreamdoesnotcoagulate,addaspeckmoretartaricacidandcontinuestirring.Avoid

usingtoomuchacidorthecheesewillbecomegrainy.Lineastainlesssteelcolanderwitha

doublelayerofnecheesecloth.Pourthecreamintothecolanderandletdrainforonetotwo

hours.Placethecolanderintoashallowbowlandrefrigerateovernight.Placethenishedcheeseinanairtightcontainerandkeeprefrigerated.Itwillkeepuptotwoweeks.

Thischeeseisgoodasaspreadforsweetbreads.Pleasenotethatthischeesecanbemade

only rom light cream.



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Teacher information sheet 1

Bckgd Ifti f mkig Ch

Equipment

Cleanmilkcansandutensilswithhot,soapywater,sterilizeinboilingwater,anddrycompletelytopreventand/orretardbacterialcontamination.

Allutensilsthatcomeincontactwithmilkmustbemadeofglass,stainlesssteel,orenamellinedsteel.Cheesemakinginvolvesanacidicationofmilk,whichmaydeteriorateutensilssuchasaluminumorcastiron.Showdifferenttypesofequipmentandutensilsand speciy what material they are made rom.

Milk

Cheeseisafreshorripenedproductmadefromcoagulatedmilk.

Variationsinthequalityofcheesedependsonthetypeofmilkused.

Neverusespoiledorexpiredmilk.

Keepthemilkchilledat36Ftoretardspoilageuntilreadyforuse.

Milkiscarefullyselectedtomakesuretherearenoantibioticsorharmfulagentsthatcouldaect the cheese making process.

Themilkisheatedandheldatagiventemperature(161-165F)forashortperiodoftimetodestroyanyharmfulbacteria.Thisisaprocessknownas pasteurization.PasteurizationisaCriticalControlPointthatprovidesthemeansofensuringthedestructionofpathogensin

milk.

Forming the Curd

Therststepinmakingcheeseistocoagulatethemilksolidsintoacurd.

Thiscanbedonebyacidcoagulationor rennetcoagulation(enzymeextractedfromthefourthstomachofthemilk-fedcalf,orvegetablerennetderivedfromcertainstrainsoffungiorbacteria).

Lemonjuiceandvinegarareacidsthatareaddedtoabacterialculturethatturnlactoseintolacticacid.Theacidcoagulatesthemilksolidintocurdsandtheremainingliquidis

whey.

The casein ormilkproteinwillprecipitateandcoagulate,andthecurdformediscuttoseparatethewhey(theclearliquidthatcontainssomeofthewater-solublesubstancesinmilk).

Coagulationisactivatedattemperaturesbetween20and40C.Thecoagulationperioddependsonthetypeofcheeseandvariesfrom30minutesto36hours.


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Salting

Afterthecurdiscutandstirredtoremovethewhey,itismixedwithsaltandpackedintocheesecloth-linedhoops.Thecheeseiscalledgreencheese.

Saltservesmanypurposesincheesemaking.Itspeedsupthedryingprocess,increasesthecheesesavor,helpstherindtoform,andslowsdowncontaminationby

microorganisms.

Moulding

Moulding is the term used or containing and pressing salted curd into a certain shape.

Thepressedgreencheeseisdriedforseveraldaysandiscoatedwithhotparafntopreventmoisturelossduringcuringandretardgrowthofbacteria.

. Thecheeseisplacedinaventilatedroomatacontrolledtemperature,about10C(50F).Temperatures,whichrangefrom32to77F,varydependingonthetypeofcheese.

Ripening The ripeningorcuringcausesdesirablechangesinthetextureandavorofcheese.

Thechangesintexturewillvarywiththedifferenttypesofcheese.

Duringripening,somecheesesbecomeverysoft,othersbecomeharderandevencrumbly,andothersbecomeporousordevelopholes.

Adistinctiveavorisdevelopedineachkindofcheese.

Critical Control Points

Thefollowingmeasuresshouldbetakeninthecheesemakingprocess:

Thepasteurizedmilkshouldbecollectedandmaintainedingoodhygienicconditions.

Ifthepasteurizedmilkisnottobeusedimmediately,itshouldberefrigeratedtominimizemultiplicationofbacteria.

Goodconditionsofhygieneshouldbemaintainedthroughoutcheesemanufacture,ripening,distribution,sale,andstorageuntilconsumptiontopreventcontamination.

Pasteurizationisoneofthemajorcriticalcontrolpointsinthecheesemakingprocess.Pasteurizationpreventspotentialpathogenicorganismsfromcontaminatingmilk.

Ifmilkhasnotbeenfullyandcorrectlypasteurized,theeliminationofallpathogensfromrawmilkcannotbeguaranteedinalltypesofcheese,nomatterhowgoodthehygieneduring milking and cheese production.

Mostcasesofcheese-associatedoutbreaksoffoodborneillnessinvolvedunpasteurizedmilk,improperlypasteurizedmilk,ormilkcontaminatedwithpathogenicmicroorganisms.

However,contaminationcanoccurevenifpasteurizedmilkwasusedduringprocessing.


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Microbiologicaltestsperformedonnishedcheeseareusefulformonitoringthesuccessfulapplicationofcontrols,butthesetestscannotensurethemicrobiologicalsafetyofthecheese.

Organisms,suchasListeria monocytogenes,Brucella melitensis,Salmonella,andEscherichia coli0157haveallbeenassociatedwithoutbreakstracedtocheese.

Listeria monocytogenesisapotentiallydangerousfoodbornepathogenthatcanmultiplyatrerigeration temperatures.

Theincidenceofthisbacteriaincheesecanbereducedbypropercontrolofhygieneandbycontrolledpasteurizationofmilk.

Notalltypesofmicroorganismswilldieduringcheesemaking,duetoacidityandhightemperatures during pasteurization. Sot cheeses are prepared dierently than hardcheesesandaremoresusceptibletobacterialcontamination.

Softcheesesareneitherfermentednormatured.Theirhighmoisturecontentandhigh

humidityencouragesbacterialgrowth.

Forexample,BriehasalowerpHandmoremoisturecontent,whichpromotesthegrowthofmanypathogens.Parmesanismoreacidicandhasalowerwatercontent,whichinhibitsmicrobialgrowth.

Storage tips for cheese:

Allcheeseshouldbestoredatatemperaturebetween35and40Fintightlywrappedfoilorplastictoprotectitfromdryingout.Strong-smellingcheeseshouldbestoredinsepa-ratecontainerstopreventodorsfromtransferringtootherfoods.

Freezingcheesewillhelpitlastlonger.Usemoisture-proofandairtightwrapping,freezequickly,andstoreat32Ffortwoormoremonths.Thawintherefrigeratoranduseassoonaspossibleafterthawing.

Moldmaydeveloponthesurfaceofcheese.Althoughmostmoldsareharmless,itsbesttoremovebeforeserving.Cutaway1/2inchofcheeseonallsidesofthevisiblemold.Useremainingcheeseassoonaspossible.



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Teacher Information Sheet 2

Bic Pcd f mkig Ch

Ingredients to turn one gallon of milk into one pound of cheese:

1 gallon o resh milk

1Tablespoonbuttermilk

1/4tabletrennet(Junketrennettabletscomeinapackageof8tablets).Redco Foods, Inc. P.O. Box 879 Windsor, CT 06095.

Equipment:

Thermometer

Woodenmixingspoonorwhisk

Stainlesssteelorenameledpot,4-6qt,withlid,sterilized

8straineroracolander(Wheydoesnotowthroughasfastasastrainer.)

Largehandkerchief,sterilizedbyboiling

Pressingframe,4x5

Canabout20oz.,withendsremoved(saveoneend)

Procedure

1.Theeveningbeforeyouplantomakecheese,warmonegallonofthefreshestmilkto68Finthesterilizedpot.BlendinoneTablespoonbuttermilkasstarter.Coverwiththe

sterilized lid.

2.Letsitatroomtemperatureovernight.

3.Thenextmorning,warmmilkupto86F.Dissolve1/4tabletofrennetin1/4cupofcoldwater.

4.Adddissolvedrennettowarmedmilk,stirtomix.Coverandletstandundisturbedforatleast 35 min.

5.Testforcompletedactionofrennet(cleanbreak):Probeacleanngerintogelledmilkandlift.Ifthegelisrmenoughtobreakcleanlyasthengerislifted,gobacktothenext

step.Ifnotrmenough,letsituntilcleanbreakisobtained.(Donotstir.)Thismaytake1-2hours:Bepatient,donotdisturbthemilk.

6.Onceacleanbreakisachieved,cutthecurdwithalongknife:Beginatedgeofpot,cutstraightdownthebottom.Cutrepeatedlyparalleltorstcut,butincreasingtheangleoftheknifeuntilreachingothersideofpot.Rotatethepot90degrees,cutasbefore.Rotateand cut two more times.

7.Placepotoverlowheat,stircurdwithcleanbarehandbyreachingdowntobottom,gently


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lifting,andstirring.Cutlargercurdsastheyappear.Donotmashorsqueeze.Ifyouwantsomesoftcottagecheese,removeaportionofthecurdatthisstepbeforeyouraisethetemperature.Continuestirringfor15minutes(curdswillclumpifnotstirred).Heatcurdsto95Fforsoftcurd,orashighas102Fforveryrmcheese.Thetemperaturemakesagreat deal o dierence in the consistency o the cheese.

8. Stir and maintain desired temperature until curd has contracted to consistency o frm

scrambledeggs.Removefromthestove.Thecurdsshouldsinkinwhey.Decantoffwheythroughastrainer.Placecurdsinalargebowl.Ifthecurdsoat,youhaveagasproduc-ingcontaminateinyourstarter.Youmayhavemoredifcultyseparatingthecurdsfromthe whey.

9.Sprinkletwotsp.saltovercurds,workingwithhandstomix.Pouroffaccumulatedwhey.Thesaltisnecessarysothatthecheesewillnotspoilasitcures.

10.Usesterilelargewhitehandkerchieftolineasmooth-sided4x5tincanfromwhichbothendshavebeenremoved.Placestillwarmcurdsinthecloth,covercurdwiththecornersofthecloth,laythecutoutendofthecanontop,andplaceheavyweighttopressdown.

Letsitfor12hoursorso.

11.Thenextmorning,removefrompress,removecloth,ruboutsideofcheesewithsaltandre-wrapwithfreshhandkerchief(donotreplaceinpress).Placewrappedcheeseonarackintherefrigerator.Replacebandagedaily(aslongasitcontinuestobecomewet).Whenadryyellowishrindforms(aboutonetotwoweeks),dipinmeltedwax,storeinrefrigeratorforaboutonemonthorlongerforsharpercheese.

Source: http://biology.clc.uc.edu/fankhauser/Cheese/Cheese98.htm


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Tch ifti ht 3

HaCCP Pl spl F mkig Ch

Cheese-Making Describe the Critical

Steps Control PointsMilk Cowsarecaredforproperlyundercleanmethods,freeof antibioticsorharmfulagents.Thefresherthemilkthebetter.All milkingandstorageequipmentiscleanandsterilized.

Pasteurizemilk 161-165Ffor18seconds.Killsbacteriainmilk.

Milkispumpedinto Cleanandsanitary.Stainlesssteeldoesnotreactwiththeacidlarge stainless steel coagulator.vatstocookfor30min.at104F

Rennet:Enzymeused Processedundersanitaryconditions.as a starter culture.Canbeboughtcommercially orextractedfromtheourth stomach o amilk-fedcalf,calledaveil.

Foodcolorings: Sourcesandprocessingofcoloringsareinspected.natural or man-made

Curdformation Finishingtablesaresanitary.Timeandtemperaturearemonitored andpHisattheproperlevel.

Wheyisdrainedfrom Processedundercleanandsanitaryconditionsorreturnedthecurd tothedairyandmixedwiththecowsfood.

Curdismixedwithsalt Saltallowsthecheesetobeagedoverlongperiodsoftimewithoutspoiling.

Mouldingofcheese Containingandpressingsaltedcheesecurdrequiresmonitoringof equipment.

Dryingofcheese Air-dryingallowstheprotectiverindtodevelop.Correcttemperature is maintained with clean acilities.

Waxing(somecheese) Cheeseiscoatedwithhotparafntopreventmoisturelossandprotect the cheese during aging.

Cheeseisplacedina Controlledtemperature.Strictmonitoringoftemperaturetopreventventilatedroomtobe spoilage.Restingperiodduringwhichthecharacterandavorofaged thecheesedevelop.

Cheeseiscut,weighed; Manufacturingprocessesareregularlymonitoredforemployeeand


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bagissealed,boxed, equipmentsanitationandsterility.and shipped

Shipping to retail Clean trucks and appropriate temperatures are maintained to preventspoilage.

Retail:Cuttingand Knivesandcuttingareasarecleanandsanitized.Wrappingin

wrapping airtight packages.

Storageatretailsite Storeatasafetemperatureuntilsold.Hard,semi-hard,andsemi softcheesesarestoredintemperaturesfrom46-55F.

Displaycaseingrocery Cleanequipmentanddisplaycase.store Personalhygieneofemployeesismaintained

Home Storeinrefrigerator(keeprefrigeratoratpropertemperature, 35-40F),inunopenedoriginalpackage,inairtightre-sealable plasticbag,ortightlywrappedfoilorplasticwraptoprotectitfrom dryingout.Donotstorecheesewithotherstrong-smellingfoodsas theywillabsorbaromasandmayspoil.


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HaCCP Pl f mkig Ch evlti

Grade the HACCP plan activity on the ollowing criteria using the 0-4 rating scale. Four

is the highest rate and zero is the lowest rate. Write comments in the boxes under the

rating or each criterion.

Criteria 4 3 2 1 0

Content: inorma-tioniscorrect,andcomplete.

Neatness:clean,organized,andnotsloppy.

Spelling: Allwords

spelled correctly.

Name _________________________

Class/Period

Date __________________________


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HaCCP Pl f mkig Ch evlti rbic

Grade the HACCP plan activity on the ollowing criteria using the 0-4 rating scale. Four

is the highest rate and zero is the lowest rate. The rubric uses the ollowing ratinginormation or evaluating the HACCP plan or cheese making.

Criteria 4 3 2 1 0

Content: 14-18 steps 13-9 steps 8-4 steps 3-1 steps No steps

informationis aregiven aregiven aregiven aregiven aregiven

correct,and withCCP withCCP withCCP withCCP withno

complete. foreach foreach foreach foreach CCPfor

each

Neatness: 100%clean 90%clean 80%clean 70%clean 60%or

clean, and and and and lessclean

organized, organized organized organized organized and

and not organized

sloppy.

Spelling: 100% 90% 80% 70% 60%orless

Allwords correct correct correct correct correct

spelled spelling spelling spelling spelling spelling

correctly.

Handed in Handedin Oneday Twodays Threedays Morethan

on time: on due date late late late three days

Handedinon late

duedate.Apoint

is deducted or

each day late.

Time 100%time 90%time 80%time 70%time 60%orless

Management: used to work used to used to used to time used toTimeused onthe workon workon workonthe workonthe

wiselyandto HACCP theHAACP theHACCP HACCP HAACPplan

workonproject plan plan plan plan

at allotted time.


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Teacher information sheet 6/Answer Key

evlti F Tp f Ch

Choose two types o cheese rom each category. Evaluate each cheese on avor,

texture, and color.

Cheese Flavor Texture Color

Sot cheese: Bland Smoothsoft, WhiteYogurt cheese packaged inMascarpone grocerystoreinBrie arectangularCream cheese* block.MozzarellaMuenster

Semi -sot cheese: Mildbite Smooth,pliable, Creamyyellow,Americancheese rubbery,small whiteBaby Swiss * holes throughoutHavartiColby

Semi hard cheese: Variousavors Hard,various OrangeorCheddar * frommildbiteto shapes yellow,whiteGouda sharpbiteBrickMontereyJackProvolone

Hard cheese: Strong,sourto Crumbly WhitewithblueAsiago bitteravor ecksBlue cheese *GruyereRomanoParmesanSwiss

* Cheeses identifed by bold italic letters are source o evaluation.


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Gl f Bldd T

HACCP: HazardAnalysisandCriticalControlPoints.Identieshazards,developsaplanto

preventorcontrolsuchhazardsatcriticalcontrolpoints,recordswhatisdoneateachofthesepoints,andveriesthatthesystemisworkingonanongoingbasis.

Pasteurization:Milkisheatedandheldatatemperatureof160-165 OFforashortperiodoftimetodestroyanyharmfulbacteria.

Rennet: Enzymeextractedfromthefourthstomachofthemilk-fedcalf,orvegetablerennetderivedfromcertainstrainsoffungiorbacteria.

Casein: Milkprotein.

Moulding: Containing and pressing salted curd into a certain shape.

Ripening: Curing cheese.

Listeria monocytogenes:Apotentiallydangerousfoodbornepathogenthatcanmultiplyatrerigeration temperatures.


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Quiz 10

Unit: Processing and Manufacturing

Lesson: Food Safety and Cheese

Matching: Match the vocabulary terms in column A with the defnitions in column B.

Write the letter o the defnition in column B in the space next to the terms in column A.

A B

_____1.HACCP A.Curingcheese

_____2.Pasteurization B.Milkprotein

_____3.Rennet C.Milkheatedandheldatatemperatureof160-165Fforashort periodoftimetodestroyanyharmfulbacteria.

_____4.Casein D.Apotentiallydangerousfoodbornepathogenthathasanabilityto multiply at rerigeration temperatures.

_____5.Moulding E.HazardAnalysisandCriticalControlPoints.Aplantoidentify,

prevent,orcontrolhazardsatcriticalcontrolpoints.Records andveriesthatthesystemisworking.

_____6.Ripening F.Containingandpressingsaltedcurdintoacertainshape.

_____ 7. Listeria G. Enzymeextractedfromthefourthstomach o the milk-ed cal.

Short Answer: Write short answers to the ollowing questions and statements. Use

complete sentences when answering questions.

1.Whenmakingcheese,whatisthemostimportantcriticalcontrolpointtopreventpotential

pathogenic organisms rom contaminating milk?

2.Whatcanbedoneifmoldformsonthesurfaceofcheese?

3. Cheese is a resh or ripened product made rom _________________ __________.

4. Listeria monocytogenescanbereducedincheesebycontrolof_______________andpasteurization o milk.

Name ________________________

Class/Period

Date _________________________


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Quiz 10 Key

Unit: Processing and Manufacturing

Lesson: Food Safety and Cheese

Matching: Match the vocabulary terms in column A with the defnitions in column B.

Write the letter o the defnition in column B in the space next to the terms in column A.

A B

_____1.HACCP A.Curingcheese

_____2.Pasteurization B.Milkprotein

_____3.Rennet C.Milkheatedandheldatatemperatureof160-165Fforashort periodoftimetodestroyanyharmfulbacteria.

_____4.Casein D.Apotentiallydangerousfoodbornepathogenthathasanabilityto multiply at rerigeration temperatures.

_____5.Moulding E.HazardAnalysisandCriticalControlPoints.Aplantoidentify,

prevent,orcontrolhazardsatcriticalcontrolpoints.Records andveriesthatthesystemisworking.

_____6.Ripening F. Containingandpressingsaltedcurdintoacertainshape.

_____ 7. Listeria G.Enzymeextractedfromthefourthstomachofthemilk-fedcalf.

Short Answer: Write short answers to the ollowing questions and statements. Use

complete sentences when answering questions.

1.Whenmakingcheese,whatisthemostimportantcriticalcontrolpointtopreventpotentialpathogenic organisms rom contaminating milk?

Pasteurization

2.Whatcanbedoneifmoldformsonthesurfaceofcheese?

Although most molds are harmless, its best to remove beore serving. Cut away 1/2 inch othe cheese on all sides o the visible mold. Use remaining cheese as soon as possible.

3. Cheese is a resh or ripened product made rom coagulated milk.

4. Listeria monocytogenescanbereducedincheesebycontrolofhygiene and pasteurizationo milk.

E

C

G

B

F

A

D

Documents

Food Safety Lesson 10