By Chippewa Valley Times |
Jun 21, 2024
The U.S. Centers for Disease Control and Prevention estimates that 48 million people per year contract a foodborne illness, such as salmonella and E. coli. To help identify and prevent biological, chemical, and physical hazards in food, UW-Stout master's in food science and technology student Srihaasa Vempatapu and FST undergraduate senior Lainie Carlson researched Hazard Analysis and Critical Control Point (HACCP) – a food safety measurement system used in every stage of the production process.