HACCP PLAN FOR READY-TO-EAT CHICKEN FRIED RICE
Date
2024Author
Pashika, Harsha Vardhan Reddy
Publisher
University of Wisconsin--Stout
Advisor(s)
Kim, Taejo
Metadata
Show full item recordAbstract
Ready-to-eat chicken fried rice is a popular dish, but ensuring its
safety and quality is crucial. This project aimed to develop a
Hazard Analysis and Critical Control Points (HACCP) plan for
ready-to-eat chicken fried rice production. Key steps included
identifying potential hazards, establishing critical control points,
and implementing monitoring procedures. Critical limits for each
control point were set to ensure food safety. The plan also
included corrective actions, verification procedures, and recordkeeping.
Implementation of this HACCP plan will help minimize
food safety risks and ensure consistent quality in ready-to-eat
chicken fried rice production.
Permanent Link
http://digital.library.wisc.edu/1793/85381Type
Presentation
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