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HACCP in Chocolate manufacturing


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#1 siraj

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Posted 25 March 2006 - 01:07 PM

Could some one help me by telling what could be the CCP in a chocolate tempering and processing industry. (The Industry which takes in treated chocolate bars, tempering it in different small moulds, packing and distributing).

I think cleaning of the moulds could be a CCP. What else??

What are the hazards associated with it.

Please give in your ideas.


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#2 Simon

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Posted 26 March 2006 - 08:28 PM

Anyone got experience with chocolate?


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#3 Witch

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Posted 27 March 2006 - 12:41 PM

Anyone got experience with chocolate?


I do... (someone who hears the sound of "who wants to be a millionaire..." :lol2: )

HACCP with a chocolade producer (they started with IFS, BRC and at least got it all and ISO22000, too)
Siraj, start to think about salmonella!!!!!
Is surely one of the most important aspects.

:bye:
Andrea
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#4 yorkshire

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Posted 28 March 2006 - 04:06 PM

Siraj, start to think about salmonella!!!!!



As Andrea says chocolate is always linked to Salmonella.

If you are tempering the already processed chocolate it is unlikely that you can completely control the risk of Salmonella ( what temperatures/times are you using? ).

You have to be certain that your suppliers controls are bullet proof.

First you have to look at where the Salmonella can come from - raw cocoa beans can be contaminated with Salmonella therefore the roasting process needs to be adequate. Just remember that, once roasted, there is a possibility of cross contamination from the raw beans or from poor GMPs. I would expect a cocoa bean processor to have similar controls to a cooked chicken processor (without the chill chain). I would look that they not only regularly check the product for Salmonella but the building and equipment.

If you are using milk chocolate then another potential Salmonella risk is with powdered milk! Again the manufaturer needs to control this risk.

The good news is that once these (safe) ingredients have been made into product it is fairly robust , as chocolate, has a low water activity. :thumbup:
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#5 SaRaRa

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Posted 25 January 2009 - 11:20 AM

2006... very old post but... I LOVE CHOKLEET!!! ...and just for the record:

Case study - chocolate mini eggs

Batching and formulation practices: Traditional chocolate manufacturing line

Cocoa, chocolate and confectionary

Automated conductimetric detection of salmonellas in confectionary products

Cheers!


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