Cheesemaking GUIDE

8/11/2019 Cheesemaking GUIDE

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SERVICIO NACIONAL DE APRENDIZAJE SENASISTEMA INTEGRADO DE GESTIN

Procedimiento Ejecucin de la Formacin Profesional IntegralGUA DE APRENDIZAJE- INGLS

Instructora: Luz Adriana Naranjo Mazuera

Versin: 01

Fecha: 14/09/2014

(Elaboracin de Quesos)

SAFETY GOES FIRST!!

( LA SEGURIDAD ES LO PRIMERO!!)

Como preparacin a la salida del 20 de Septiembre de 2014 a San Luis de Gaseno, los estudiantesaprendern a identificar en ingls los posibles riesgos presentes en el proceso de la elaboracin dequesos. Aprendern como pueden ser estos minimizados o eliminados al prevenir la contaminacinproducida por patgenos externos y enfermedades de origen alimentario.

Al final de esta actividad los estudiantes sern capaces de:

Identificar riesgos potenciales en el proceso de elaboracin de quesos.

Crearan un plan de HACCP para evidenciar como los riesgos pueden ser disminuidos por cadaetapa del proceso de elaboracin de quesos.

Estarn familiarizados con la legislacin Neozelandesa y sus posibles diferencias frente a laindustria Colombiana entorno a la elaboracin de quesos.

ACTIVITIES1. Cheese making process vocabulary presentation through a PPT presentation.

2. Vocabulary contest during the trip using themorse code

3. Discussion about the key stages and ingredients of the cheese makingprocess. (Conditions that support bacterial growth, for example, warmtemperatures, moisture, time and food). Then they'll have to identify theconditions present in the cheese making process and where there could

be risk of bacterial growth. How could foreign bacteria be inadvertentlyintroduced? How could physical or chemical contamination occur?

4. What are the risks of foodborne illness from cheese? See articles inuseful linkson unpasteurized cheese and Listeria food poisoning fromcheese.

5. Discuss the concept of HACCP planning a legal requirement in thefood industry to manage food safety.

6. By groups of 4 or 5 students will read the handout or document abouManufactu ring Gouda cheese and view the interactive From milk to
http://www.biotechlearn.org.nz/focus_stories/cheesemaking/manufacturing_gouda_cheesehttp://www.biotechlearn.org.nz/focus_stories/cheesemaking/manufacturing_gouda_cheesehttp://www.biotechlearn.org.nz/focus_stories/cheesemaking/manufacturing_gouda_cheesehttp://www.biotechlearn.org.nz/focus_stories/cheesemaking/manufacturing_gouda_cheesehttp://www.biotechlearn.org.nz/focus_stories/cheesemaking/from_milk_to_cheesehttp://www.biotechlearn.org.nz/focus_stories/cheesemaking/from_milk_to_cheesehttp://www.biotechlearn.org.nz/focus_stories/cheesemaking/manufacturing_gouda_cheese


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cheeseand discuss in their groups what the possible microbiological, chemical and physical risks are forthis cheese making process at each stage. What procedures do they observe at each stage that minimizesthe risks?

7. On the student handoutHACCP plan for making cheese,students are going to list the processing stepsthe hazards and the preventative measures at critical control points.

8. When they have recorded their ideas they are going to view the interactiveQuality control in cheesemakingand review their HACCP plan.

9. Groups will share their responses with the class.

Extension activities

As students are going to make double cream cheese at San Luis de Gaseno Factory, theyll have tocomplete the HACCP plan for that activity.

Students are going to preparea mind mapabout the regulations around unpasteurized cheese in Colombiaand New Zealand SIMILARITIES AND DIFFERENCESseeuseful links.Students may already be awareof this or know someone who has suffered a foodborne illness from contaminated cheese. Are they awarethat unpasteurized cheeses are sold in Colombia and in New Zealand now? Are they aware how theseunpasteurized cheeses can be identified? What groups are at risk from these cheeses? What is theiposition on this topic?

USEFUL LINKSVarieties of milkA description of the composition of the different varieties of milk available.www.milk.co.uk/page.aspx?intPageID=43Cheese milk typesA comparison of the use of raw milk and pasteurized milk in cheese making.www.french-at-a-touch.com/Gourmet/Cheese/milktypes.htm Reviewing rules about raw milk cheese in New ZealandAn article in the New Zealand Heraldin 2006 about NZFSAs review of the rules about raw milk cheese in New Zealand atthe time.www.nzherald.co.nz/business/news/article.cfm?c_id=3&objectid=10370270Raw milk cheese in New Zealand

The current status of regulations in New Zealand for production and importation of raw milk cheeses on the NZFSAwebsitepublished 2009.www.foodsafety.govt.nz/elibrary/industry/More_Variety-Lovers_Applauded.htm Dairy product manufacture legislationLearn about food safety legislation for dairy products in Colombia and New Zealandhttp://normatividaddelsectoragroindustrial.blogspot.com/p/normatividad-sector-lacteo.html http://www.aphis.usda.gov/regulations/vs/iregs/products/downloads/co_da_p.pdfwww.foodsafety.govt.nz/industry/sectors/dairy/documents/legislation.htm PasteurizationLearn about the history, methods and effects of pasteurization of milk.www.raw-milk-facts.com/pasteurization_T3.html HACCP planning for cheese makingDownload the PDF to learn more about Hazard Analysis of Critical Control Points (HACCP) planning for cheese making.

www.internetjfs.org/articles/ijfsv10-1.pdfFood safety and cheeseRead about food safety and cheese on the Dairy Research and Information Center (UC Davis, University of California)website.http://drinc.ucdavis.edu/dfoods5_new.htmReducing Listeria risk in cheese makingRead these news articles to learn more about the risk of cheese contamination from Listeria monocytogenes andpreventative strategies.www.foodproductiondaily.com/Processing/Plant-design-and-personal-hygiene-crucial-to-reducing-listeria-risk http://digitaljournal.com/article/316110
http://www.biotechlearn.org.nz/focus_stories/cheesemaking/from_milk_to_cheesehttp://www.biotechlearn.org.nz/focus_stories/cheesemaking/from_milk_to_cheesehttp://www.biotechlearn.org.nz/focus_stories/cheesemaking/quality_control_in_cheesemakinghttp://www.biotechlearn.org.nz/focus_stories/cheesemaking/quality_control_in_cheesemakinghttp://www.milk.co.uk/page.aspx?intPageID=43http://www.milk.co.uk/page.aspx?intPageID=43http://www.french-at-a-touch.com/Gourmet/Cheese/milktypes.htmhttp://www.french-at-a-touch.com/Gourmet/Cheese/milktypes.htmhttp://www.nzherald.co.nz/business/news/article.cfm?c_id=3&objectid=10370270http://www.nzherald.co.nz/business/news/article.cfm?c_id=3&objectid=10370270http://www.foodsafety.govt.nz/elibrary/industry/More_Variety-Lovers_Applauded.htmhttp://www.foodsafety.govt.nz/elibrary/industry/More_Variety-Lovers_Applauded.htmhttp://normatividaddelsectoragroindustrial.blogspot.com/p/normatividad-sector-lacteo.htmlhttp://normatividaddelsectoragroindustrial.blogspot.com/p/normatividad-sector-lacteo.htmlhttp://www.aphis.usda.gov/regulations/vs/iregs/products/downloads/co_da_p.pdfhttp://www.aphis.usda.gov/regulations/vs/iregs/products/downloads/co_da_p.pdfhttp://www.foodsafety.govt.nz/industry/sectors/dairy/documents/legislation.htmhttp://www.foodsafety.govt.nz/industry/sectors/dairy/documents/legislation.htmhttp://www.raw-milk-facts.com/pasteurization_T3.htmlhttp://www.raw-milk-facts.com/pasteurization_T3.htmlhttp://www.internetjfs.org/articles/ijfsv10-1.pdfhttp://www.internetjfs.org/articles/ijfsv10-1.pdfhttp://drinc.ucdavis.edu/dfoods5_new.htmhttp://drinc.ucdavis.edu/dfoods5_new.htmhttp://www.foodproductiondaily.com/Processing/Plant-design-and-personal-hygiene-crucial-to-reducing-listeria-riskhttp://www.foodproductiondaily.com/Processing/Plant-design-and-personal-hygiene-crucial-to-reducing-listeria-riskhttp://digitaljournal.com/article/316110http://digitaljournal.com/article/316110http://digitaljournal.com/article/316110http://www.foodproductiondaily.com/Processing/Plant-design-and-personal-hygiene-crucial-to-reducing-listeria-riskhttp://drinc.ucdavis.edu/dfoods5_new.htmhttp://www.internetjfs.org/articles/ijfsv10-1.pdfhttp://www.raw-milk-facts.com/pasteurization_T3.htmlhttp://www.foodsafety.govt.nz/industry/sectors/dairy/documents/legislation.htmhttp://www.aphis.usda.gov/regulations/vs/iregs/products/downloads/co_da_p.pdfhttp://normatividaddelsectoragroindustrial.blogspot.com/p/normatividad-sector-lacteo.htmlhttp://www.foodsafety.govt.nz/elibrary/industry/More_Variety-Lovers_Applauded.htmhttp://www.nzherald.co.nz/business/news/article.cfm?c_id=3&objectid=10370270http://www.french-at-a-touch.com/Gourmet/Cheese/milktypes.htmhttp://www.milk.co.uk/page.aspx?intPageID=43http://www.biotechlearn.org.nz/focus_stories/cheesemaking/quality_control_in_cheesemakinghttp://www.biotechlearn.org.nz/focus_stories/cheesemaking/from_milk_to_cheese


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VOCABULARY


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MIND MAP EXAMPLE


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MORSE CODE

Cheesemaking GUIDE

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