http://digital.library.wisc.edu/1793/83821 2026-05-11T13:24:47Z 2026-05-11T13:24:47Z http://digital.library.wisc.edu/1793/95661 2025-07-29T10:29:45Z 2025-01-01T00:00:00Z

Ensuring Safety and Quality in Honey Glazed Meatball Production Honey glazed meatballs are a popular ready-to-eat product combining sweet and savory flavors, often served in food service and retail settings. Ensuring the safety and quality of this product is essential to prevent foodborne illness and maintain consumer trust. This poster focuses on the development of a structured food safety and quality control plan for honey glazed meatball production, including ingredient handling, cooking processes, glazing, cooling, packaging, and storage. Emphasis is placed on identifying critical control points, preventing microbial contamination, and ensuring consistency in texture and flavor. Implementing a strong safety system supports both public health and product integrity. UW-Stout Research Day showcases student, faculty, and staff research, creativity, and innovation and its impact on business, industry and the community.

2025-01-01T00:00:00Z Medikonda, Gowtham http://digital.library.wisc.edu/1793/85387 2024-05-24T10:02:35Z 2024-01-01T00:00:00Z

A DETAILED STUDY ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS OF FRESH FISH FILLET Medikonda, Gowtham The presentation focuses on implementing Hazard Analysis and Critical Control Points (HACCP) to ensure the safety and quality of fresh fish fillets, addressing growing concerns over food safety in the seafood industry. It provides a detailed understanding of HACCP principles tailored specifically for fresh fish fillet processing. Topics covered include hazard identification, critical control point determination, monitoring, corrective actions, verification, and record-keeping, with a focus on challenges like temperature control and microbial growth. Case studies and practical examples demonstrate HACCP implementation in real-world scenarios, emphasizing collaboration among stakeholders for effective food safety management. Overall, it serves as a comprehensive guide for stakeholders involved in fresh fish fillet production, enabling them to establish and maintain robust HACCP programs to uphold food safety and quality standards. UW-Stout Research Day showcases student, faculty, and staff research, creativity, and innovation and its impact on business, industry and the community.

2024-01-01T00:00:00Z Kommineni, Hari Kavya Patil, Neha Shaik, Parwez Mohammed, Zubair Lanka, Harsha http://digital.library.wisc.edu/1793/85386 2024-05-24T10:02:45Z 2024-01-01T00:00:00Z

Development of Spice-Based Candy Kommineni, Hari Kavya; Patil, Neha; Shaik, Parwez; Mohammed, Zubair; Lanka, Harsha The food industry is embracing innovative trends, leading to research on spice-infused candies. Studies on ginger, cinnamon, and nutmeg explore their culinary versatility and health benefits (Ajayi et al., 2013; Gabr et al., 2019; Mao et al., 2019). Previous research on ginger in sweets emphasizes taste modification and potential health effects (Afzaal et al., 2021; Alam et al., 2018). Incorporating spices into confectionery has proven feasible and beneficial (Dhawan et al., 2023), addressing consumer demand for functional foods and offering innovative taste profiles (Souiy et al., 2023). This research aims to formulate spice-based candies and optimize flavor profiles through sensory analysis. UW-Stout Research Day showcases student, faculty, and staff research, creativity, and innovation and its impact on business, industry and the community.

2024-01-01T00:00:00Z Aluvala, Shivasruthi http://digital.library.wisc.edu/1793/85385 2024-05-24T10:02:01Z 2024-01-01T00:00:00Z

Hazard Analysis and Critical Control Points (HACCP) Plan For Canned Vegetable Soup Plan Aluvala, Shivasruthi It presents a comprehensive Hazard Analysis and Critical Control Points (HACCP) plan specifically designed for the production of canned vegetable soup. The HACCP plan is structured to identify and manage potential hazards throughout the production process, aiming to ensure product safety and quality. Initiation of the HACCP plan involves a rigorous hazard analysis to identify biological, chemical, and physical hazards at various production stages, encompassing microbial contamination such as Pathogenic bacteria such as Clostridium botulinum, Salmonella spp, allergens, chemical residues, and physical impurities. Critical control points (CCPs) are strategically determined for pivotal production stages such as raw material inspection, cooking, filling, sealing, and sterilization.. UW-Stout Research Day showcases student, faculty, and staff research, creativity, and innovation and its impact on business, industry and the community.

2024-01-01T00:00:00Z