How to Manage Traceability in Chocolate Manufacturing

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.

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.

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