How to control microbial hazards in chocolate milling?
Started by yaba, May 17 2016 08:24 AM
Chocolate milling doesn't undergo kill step which is heating, how can we control microbial hazards in this process?
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
HACCP plan for chocolate and risk area decision tree
Document Control
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Chocolate milling doesn't undergo kill step which is heating, how can we control microbial hazards in this process?
Hi yaba,
Do you have any comments for yr parallel thread -
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
HACCP plan for chocolate and risk area decision tree
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Salary for Quality Control Supervisor
BRCGS 5.4.1 Process control
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