Hazard Analysis Critical Control Point for Cheese Cake
Date
2024Author
Sammeta, Jayadeep Sai
Publisher
University of Wisconsin--Stout
Advisor(s)
Kim, Taejo
Metadata
Show full item recordAbstract
This HACCP plan outlines the key steps for ensuring the safety of cheesecake
production. Hazards including biological, chemical, and physical contaminants
are identified. Critical control points (CCPs) are established at ingredient
receiving, mixing, baking, cooling, and storage stages. Monitoring procedures,
corrective actions, verification, record-keeping, and training are detailed to
ensure adherence to safety protocols. This plan emphasizes the importance of
continuous monitoring and compliance to produce safe and high-quality
cheesecakes.
Permanent Link
http://digital.library.wisc.edu/1793/85380Type
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