Browsing UW-Stout Research Day by Author "Kim, Taejo"

Now showing items 1-20 of 29

    • Comprehensive HACCP Plan for Safe Peanut Butter Production 

      Pang, Qiantao (University of Wisconsin--Stout, 2024)
      This presentation outlines a comprehensive Hazard Analysis and Critical Control Points (HACCP) plan specifically designed for the production of peanut butter. Due to the high consumption and the inherent risks associated ...

    • A detailed study on Hazard Analysis & Critical Control Points of Italian Style Charcuterie Meats 

      Lanka, Sri Harsha (University of Wisconsin--Stout, 2024)
      Stringent HACCP protocols are essential for ensuring the safety and quality of Italian-style charcuterie. Through meticulous risk assessment and control measures, including monitoring temperature, sanitation, and microbial ...

    • A DETAILED STUDY ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS OF CHILE SAUCE 

      Vanga, Tejasri (University of Wisconsin--Stout, 2024)
      Ensuring food safety in Chile sauce production, Hazard Analysis and Critical Control Points (HACCP) methodology is crucial. This abstract highlights the implementation of HACCP in Chile sauce manufacturing, addressing key ...

    • A DETAILED STUDY ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS OF FRESH FISH FILLET 

      Medikonda, Gowtham (University of Wisconsin--Stout, 2024)
      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 ...

    • A DETAILED STUDY ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS OF READY TO EAT SPICED DELI HAM 

      Mamillapalli, Sai Sri (University of Wisconsin--Stout, 2024)
      This presentation thoroughly explores the application of Hazard Analysis and Critical Control Points (HACCP) to ensure the safety and quality of ready-to-eat spiced deli ham. It starts by explaining the basics of HACCP and ...

    • Enhancing Food Safety and Quality: HACCP Implementation for Cheesecake Production 

      Ambadi, Venkata Ramana (University of Wisconsin--Stout, 2024)
      This HACCP plan outlines the food safety measures implemented in the production of cheesecake. Hazard analysis identified critical control points (CCPs) including raw ingredient handling, baking, cooling, and storage. ...

    • Enhancing Food Safety in Ready-To-Eat Pork Products through HACCP Implementation 

      Wang, Yuzhang (University of Wisconsin--Stout, 2024)
      This poster presents a comprehensive overview of the implementation of Hazard Analysis and Critical Control Points (HACCP) in the production of ready-to-eat pork products. With an increasing consumer demand for safe and ...

    • Enhancing Safety and Quality Assurance: Implementation of a Comprehensive HACCP Plan for Frozen Cooked Beef Patties 

      Shah, Priyanka (University of Wisconsin--Stout, 2024)
      The study investigated to develop plant-based non-dairy vegan This research poster details the development and practical application of a Hazard Analysis and Critical Control Points (HACCP) plan tailored for the industrial ...

    • Enhancing Safety and Quality Assurance: Implementation of a Comprehensive HACCP Plan for Raw Milk Cheese 

      Goli, Sai Kiran (University of Wisconsin--Stout, 2024)
      The production of raw milk cheese, celebrated for its unique flavors, poses significant food safety risks due to the potential presence of pathogenic microorganisms. This poster highlights the Hazard Analysis and Critical ...

    • Ensuring Safety and Quality: Development of an Effective HACCP Plan for Roasted Pistachio Manufacturing 

      Shah, Vraj (University of Wisconsin--Stout, 2024)
      This research poster unveils a meticulously crafted Hazard Analysis and Critical Control Points (HACCP) plan tailored for processing of roasted pistachio production within food manufacturing environments. Through rigorous ...

    • 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 ...