| dc.contributor.advisor | Kim, Taejo | |
| dc.contributor.author | Pashika, Harsha Vardhan Reddy | |
| dc.date.accessioned | 2024-05-23T16:25:01Z | |
| dc.date.available | 2024-05-23T16:25:01Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://digital.library.wisc.edu/1793/85381 | |
| 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 | 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. | 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 | HACCP PLAN FOR READY-TO-EAT CHICKEN FRIED RICE | en_US |
| dc.type | Presentation | en_US |
| dc.rights.license | https://creativecommons.org/licenses/by-nc-nd/4.0/ | en_US |
