2 replies to this topic

[KBMB]

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.

[Simon]

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.

[Charles.C]

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