A DETAILED STUDY ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS OF CHILE SAUCE
Date
2024Author
Vanga, Tejasri
Publisher
University of Wisconsin--Stout
Advisor(s)
Kim, Taejo
Metadata
Show full item recordAbstract
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 hazards and critical control points. Through systematic analysis and monitoring, HACCP mitigates risks, safeguarding consumers from potential contaminants. Compliance with HACCP protocols ensures the highest standards of quality and safety in Chile sauce production.
Permanent Link
http://digital.library.wisc.edu/1793/85379Type
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