small cheese -- 001

small cheese -- 001

cleaning, sanitizing steps

The curriculum, which contains strategies that take into account specific characteristics of small and very small dairy farms, includes lessons designed to provide workers with the knowledge, skills and a comprehensive explanation of the food-safety rules that they need to follow at work. The first lesson in the training describes the four steps for cleaning and sanitizing and why they are needed, and the basics of cross-contamination and how it can be avoided. 

IMAGE: Penn State Extension