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?
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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 -
How to Control Knives and Cutting Instruments Under SQF
Costco Foreign Material Control - Towels
Trichinella control
Label Control and Retention for SALSA Standard Compliance
Manufacturing Process Control
CCP and Preventive Control in the same Hazard Analysis
BRCGS 4.9.1.2 - Control of detectable pens
Clarifying AAFCO “Natural” Definition for Microbial Ingredients
Industry Knowledge on Weight Control – Strength or Weakness?
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