Hazard Analysis and Critical Control Points (HACCP) Plan for Parmesan Cheese
Date
2024Author
Bodigundla, Vishnu Priya
Publisher
University of Wisconsin--Stout
Advisor(s)
Kim, Taejo
Metadata
Show full item recordAbstract
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 flavor
profile. Originating from the Parma and Reggio
Emilia regions, Parmesan cheese production is
meticulously guided by the principles of
Protected Designation of Origin (PDO) to ensure
authenticity and adherence to time-honored
techniques. Incorporating HACCP, the study
identifies critical control points that address
potential biological, chemical, and physical
hazards, thus ensuring a methodical risk
mitigation process. Aligning with Good
Manufacturing Practices (GMP), the protocol
emphasizes preventive measures, stringent
monitoring, and swift corrective actions.
Historical data on recalls provide a foundation
for robust recall strategies, enhancing the safety
and quality assurance mechanisms. The
implementation of this tailored HACCP
framework is instrumental in maintaining the
legacy of Parmesan cheese while ensuring
safety, quality, and compliance with regulatory
standards, ultimately reinforcing consumer
confidence in this iconic product.
Permanent Link
http://digital.library.wisc.edu/1793/85369Type
Presentation
Description
UW-Stout Research Day showcases student, faculty, and staff research, creativity, and innovation and its impact on business, industry and the community.