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A DETAILED STUDY ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS OF READY TO EAT SPICED DELI HAM
| dc.contributor.advisor | Kim, Taejo | |
| dc.contributor.author | Mamillapalli, Sai Sri | |
| dc.date.accessioned | 2024-05-23T16:16:26Z | |
| dc.date.available | 2024-05-23T16:16:26Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://digital.library.wisc.edu/1793/85375 | |
| dc.description | UW-Stout Research Day showcases student, faculty, and staff research, creativity, and innovation and its impact on business, industry and the community. | en_US |
| dc.description.abstract | 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 then focuses on specific considerations for this type of product, including potential hazards and contamination risks. Practical guidance is provided on developing and implementing HACCP plans tailored to spiced deli ham production, covering key steps like hazard analysis, CCP determination, monitoring, and corrective actions. Real-world examples highlight HACCP's effectiveness in mitigating risks and ensuring compliance with regulations. The presentation stresses the importance of collaboration among stakeholders and concludes by emphasizing its value as a resource for professionals aiming to maintain food safety and quality standards in spiced deli ham production. | en_US |
| dc.description.sponsorship | Office of Research & Sponsored Programs | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | University of Wisconsin--Stout | en_US |
| dc.title | A DETAILED STUDY ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS OF READY TO EAT SPICED DELI HAM | en_US |
| dc.type | Presentation | en_US |
| dc.rights.license | https://creativecommons.org/licenses/by-nc-nd/4.0/ | en_US |
