HACCP Plan for a Confectionery factory

Hi,

My name is Anca and I am a food techology engineer from Romania.I worked in a caramels factory (candy ) and should implement a HACCP system. Could somebody send me a GMP model and Could I share it? Another question is : in our factory the talc powder is used. It is allowed according with EU legislation?

Hello Anca, welcome to the forums.

I tried a search on google but cannot find an example HACCP plan for a confectionery process, the best I can do is the brochure below which is available for 30 Euros +postage from the International Confectionery Association (ICA) based in Brussels, Belgium.

HACCP BROCHURE
Describes the principles of the HACCP (Hazard Analysis and Critical Control Point) system as implemented in the cocoa, chocolate and sugar confectionery industry. This HACCP Brochure is also available in French, German, Spanish and Dutch.

HACCP for confectionery industry

Regards,
Simon

Hi Anca,

Talc (E553b) is permitted in certain foods, see Annex IV of Directive 95/2/EC as amended by Directive 98/72/EC. As a surface treatment for confectionery it can be used quantum satis. Make sure that it is food grade as sources associated with asbestiform minerals are not suitable.

WHat kind of confectionery products are you looking at?

Here is 95/2/EC

Thanks for your input Yorky.

Simon

Thanks for all your answers.It is a factory for candies based on caramel.

Anca

the download to your attched file not working. can u please attach the document at xxxxxxx.
Thanking you

Rachana Shalini
India

Here is 95/2/EC

I know this is old and would love an example of a HACCP plan for candy that I can base mine from. We currently do not have one. I am getting ready to go through lots of training but I have been out of the game since 2009.

Guys,

 

Looking to implement HACCP in a hard boiled candy factory. Please share your thoughts and layouts.

 

Regards,

Wasim