Hello all,
I am fairly new to the site.
I am asking for input on how to trace chocolate dipping/drizzling in a commercial bakery between lot number changes of the chocolate.
The only solution I can see is to do a full clean of the tank between lot number changes but this would mean down time and waste.
Does anyone have suggestions on how to handle this?
Betts.
2 replies to this topic
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KBMB
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Posted 28 May 2010 - 12:56 AM
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Simon
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Posted 28 May 2010 - 11:47 AM
Hi Betts,
thsi has been discussed previously, please check out this topic: Chocolate Manufacturing Traceability Discussion
If that does not answer your question and you have further queries please feel free to ask.
By the way welcome to the forum.
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Posted 29 May 2010 - 05:05 AM
Dear All,
I hv no direct experience of this product so I found the thread linked by Simon both fascinating and astonishing in equal amounts. As I understand, it is quite possible to have one batch equivalent to a years production !!
Surely this simply smashes all the normal requirements of a satisfactory, risk - assessed evaluation, especially since the RTE product is well-known to occasionally hv significant Salmonella problems.
I find it difficult to see how a processor manufacturing within a situation of that nature could pass a BRC audit, to name but one. Any enlightenment available ??
Rgds / Charles.C
Kind Regards,
Charles.C
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