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Hazard Analysis and Critical Control Points (HACCP) Plan For Canned Vegetable Soup Plan
| dc.contributor.advisor | Kim, Taejo | |
| dc.contributor.author | Aluvala, Shivasruthi | |
| dc.date.accessioned | 2024-05-23T16:31:23Z | |
| dc.date.available | 2024-05-23T16:31:23Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://digital.library.wisc.edu/1793/85385 | |
| 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 | 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.. | 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 | Hazard Analysis and Critical Control Points (HACCP) Plan For Canned Vegetable Soup Plan | en_US |
| dc.type | Presentation | en_US |
| dc.rights.license | https://creativecommons.org/licenses/by-nc-nd/4.0/ | en_US |
