3 replies to this topic

[dell]

Hello everybody 

 

 

I trying to conduct a Haccp plan for a small food establishment preparing cakes and different types of chocolate (no manufacturing, but using chocolate bulk). 

 

I need some ready examples of HACCP plans, showing steps and different food hazards...

 

 

Many thanks in advance

 

 

 

[GMO]

Nope but I've done HACCP in chocolate factories in the past.  Key hazards I would think about would be:

 

Physical - e.g. plastic from moulds, metal from machinery

Biological - e.g. Salmonellae is probably your main one

Chemical - e.g. typical ones like lubricants, cleaning chemicals

Allergen - e.g. cross contamination.  Can be a big risk in some chocolate factories due to the infrequent cleaning if they process, say, nuts and product without nuts.

 

The process steps will be specific to your process.  I'm sure if you make a start and post on here, people might be able to help you if you're stuck?

[dell]

many thanks i will do

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[Charles.C]

Hi Almaskati,

 

Can try post below (ca2 attachment) and the 2nd sublink (attachment) -

 

http://www.ifsqn.com...indpost&p=63600