Browsing UW-Stout Research Day by Title

Now showing items 119-138 of 252

    • HACCP Analysis of Ready to Eat Chicken Fried Rice 

      Reesman, Nathan (University of Wisconsin--Stout, 2024)
      The HACCP presentation for ready-to-eat chicken fried rice highlights the diverse range of hazards inherent in food production. Biological risks, primarily microbial contamination, pose significant concerns due to the ...

    • HACCP OF CANNED POTATOES 

      Vepada, Ananthkumar (University of Wisconsin--Stout, 2024)
      With a long shelf life and easy storage, canned potatoes are a pantry staple for many households, offering convenience without compromising on taste or nutrition. Canned potatoes are a convenient and versatile food product ...

    • HACCP PLAN FOR CHILE SAUCE 

      Davuluri, Teja (University of Wisconsin--Stout, 2024)
      This HACCP plan delineates critical control points for chili sauce production, aiming to ensure its safety. Recent outbreaks and recalls attributed to pathogens like Salmonella and Listeria underscore the pressing need for ...

    • HACCP Plan for Frozen Cooked Beef Patties 

      Yeluri, Mohanth Sri Sai Prudhvi (University of Wisconsin--Stout, 2024)
      The integration of Hazard Analysis and Critical Control Points (HACCP) in the production of frozen cooked beef patties is paramount to uphold food safety and excellence. This abstract offers a concise overview of the ...

    • HACCP Plan For Raw Milk Cheese 

      Carlson, Lainie (University of Wisconsin--Stout, 2024)
      This presentation describes an in-depth Hazard Analysis and Critical Control Points (HACCP) plan for raw milk cheese. HACCP is an important procedure done in the food industry to prevent hazards such as chemical hazards, ...

    • HACCP PLAN FOR READY TO EAT CHICKEN MEALS 

      Shaik, Mabu Subani (University of Wisconsin--Stout, 2024)
      Ready-to-eat chicken meals have become increasingly popular due to their convenience and versatility in today's fast-paced lifestyle. These meals offer a convenient solution for busy individuals and families seeking quick ...

    • HACCP PLAN FOR READY-TO-EAT CHICKEN FRIED RICE 

      Pashika, Harsha Vardhan Reddy (University of Wisconsin--Stout, 2024)
      Ready-to-eat chicken fried rice is a popular dish, but ensuring its safety and quality is crucial. This project aimed to develop a Hazard Analysis and Critical Control Points (HACCP) plan for ready-to-eat chicken fried ...

    • HACCP PLAN- CANNED TUNA 

      Anuganti, Sree Kavya (University of Wisconsin--Stout, 2024)
      This paper examines the application of the Hazard Analysis Critical Control Points (HACCP) framework to improve safety in canned tuna production, addressing the risks of foodborne illnesses. By identifying critical control ...

    • HACCP Process development for Ready-to-eat spiced Ham 

      Shuyi, Zhou (University of Wisconsin--Stout, 2024)
      Ready-to-eat spiced ham is a savory and convenient food choice appreciated by consumers worldwide. This project focuses on ensuring the safety and quality of the final product through a comprehensive Hazard Analysis and ...

    • Hazard Analysis and Critical Control Point of Yakult: A Probiotic Drink 

      Her, Elizabeth (University of Wisconsin--Stout, 2024)
      Yakult is a probiotic milk drink that is available in over 40 countries and regions worldwide. It was developed in 1930 by Japanese scientist, Dr. Minoru Shirota using the unique strain of lactic acid bacteria, Lactobacillus ...

    • Hazard Analysis and Critical Control Point Process Development for Peanut Butter 

      Prajapati, Jenika (University of Wisconsin--Stout, 2024)
      Peanut butter is a common food, but during process safety is essential. This research poster details the development and practical application of a Hazard Analysis and Critical Control Points (HACCP) strategy for peanut ...

    • Hazard Analysis and Critical Control Points (HACCP) Plan For Canned Vegetable Soup Plan 

      Aluvala, Shivasruthi (University of Wisconsin--Stout, 2024)
      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 ...

    • Hazard Analysis and Critical Control Points (HACCP) Plan for Frozen Veggie Mix 

      Margaret, V. Srimukhi (University of Wisconsin--Stout, 2024)
      The production of frozen vegetable mix entails numerous potential hazards, ranging from microbiological contamination to physical hazards. To ensure the safety and quality of the final product, the implementation of ...

    • Hazard Analysis and Critical Control Points (HACCP) Plan for Parmesan Cheese 

      Bodigundla, Vishnu Priya (University of Wisconsin--Stout, 2024)
      This study delineates the application of the Hazard Analysis and Critical Control Points (HACCP) approach to Parmesan cheese production, a distinguished Italian dairy product known for its firm texture and nuanced ...

    • Hazard Analysis and Critical Control Points (HACCP) Plan for Pasteurized Carrot Juice 

      Ellis, Olivia (University of Wisconsin--Stout, 2024)
      Carrots (Daucus carota) are root vegetables that native to Europe and West/Central Asia(Pitrat, 2012). While orange carrots are the variety that is most commonly seen in the United States, carrots come in a wide variety ...

    • Hazard Analysis Critical Control Point for BBQ SAUCE 

      Makkapally, Akshay (University of Wisconsin--Stout, 2024)
      This study outlines the development and implementation of a Hazard Analysis and Critical Control Points (HACCP) plan tailored for BBQ sauce production. The plan identifies potential biological, chemical, and physical hazards ...

    • Hazard Analysis Critical Control Point for Cheese Cake 

      Sammeta, Jayadeep Sai (University of Wisconsin--Stout, 2024)
      This HACCP plan outlines the key steps for ensuring the safety of cheesecake production. Hazards including biological, chemical, and physical contaminants are identified. Critical control points (CCPs) are established ...

    • Hazard Analysis Critical Control Point Process development for Honey Glazed Meatballs 

      Mamgain, Cheshta (University of Wisconsin--Stout, 2024)
      Honey-glazed meatballs are a popular dish enjoyed globally, but their preparation requires careful handling to ensure food safety and quality. This project targets the identification, evaluation, and control of potential ...

    • Hipsters in their natural habitat 

      Boddie, Alivia (2014-04-29)
      University of Wisconsin--Stout. Research Services

    • The History of Native American Betterment in Wisconsin and Its Future 

      Hanson, Cade (University of Wisconsin--Stout, 2024)
      The history and presence of Native Americans can be seen all around the state. Whether that be in the names of cities and towns around the state or even brands in the area. Despite this, conversation about Wisconsin Native ...