Hazard Analysis and Critical Control Points (HACCP) Plan For Canned Vegetable Soup Plan
Date
2024Author
Aluvala, Shivasruthi
Publisher
University of Wisconsin--Stout
Advisor(s)
Kim, Taejo
Metadata
Show full item recordAbstract
It presents a comprehensive Hazard Analysis and Critical Control Points (HACCP) plan specifically designed for the production of canned vegetable soup. The HACCP plan is structured to identify and manage potential hazards throughout the production process, aiming to ensure product safety and quality. Initiation of the HACCP plan involves a rigorous hazard analysis to identify biological, chemical, and physical hazards at various production stages, encompassing microbial contamination such as Pathogenic bacteria such as Clostridium botulinum, Salmonella spp, allergens, chemical residues, and physical impurities. Critical control points (CCPs) are strategically determined for pivotal production stages such as raw material inspection, cooking, filling, sealing, and sterilization..
Permanent Link
http://digital.library.wisc.edu/1793/85385Type
Presentation
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