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Is chocolate storage temperature a CCP?


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#1 Sarahr78

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Posted 03 November 2017 - 11:07 AM

Hi All,

 

I'm after more advise again :helpplease:

 

In one of our warehouses we have two chiller units and 10 high mounted fan units, each chiller operates 5 fans. They are activated during the summer months and monitored by 5 temperature sensors located at different altitudes within the warehouse. These sensors can also detect humidity and we are able to produce reports on these factors. if a sensor exceeds

 

My question is relating to our HACCP. Our study states that we have no CCP's. However, if we are storing chocolate Am I right in saying that if we have a failure on our chillers and the warehouse temperature exceeds 18oc (the temp with which chillers activate) the chance of chocolate bloom is greater therefore we have a CCP???

 

any additional advise anyone has for safe storage of chocolates is also very much welcome.

 

:spoton:



#2 ntheobold84

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Posted 03 November 2017 - 01:41 PM

Hello,

 

This would not be a food safety hazard, so therefore not a CCP.  Blooming is a quality issue of the chocolate.  You could have this as a Quality Control Point or some process control point, but not a CCP. 

 

I used to work for a Chocolate confectionery company. 

 

Hope this helps!

Nicole



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#3 Sarahr78

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Posted 03 November 2017 - 02:46 PM

Thank you

 

I'm still getting to grips with my understanding of HACCP, despite having sat a course on how to cook a chicken!! :giggle:



#4 SQFconsultant

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Posted 03 November 2017 - 04:25 PM

Is the purpose of the chillers for quality and/or food safety.

 

Most the temperature controls for chocolate that we have experience with are for quality only.

 

I would say no to the CCP and yes to a CP.


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#5 dfreund

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Posted 08 November 2017 - 04:30 PM

Your tolerances will be set by your use of the chocolate and the storage requirements of your supplier.

 

Chocolate is good food! I'm surrounded by it also.



#6 moskito

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Posted 11 November 2017 - 03:59 PM

Hi,

 

the temperature dependent risk steps in chocolate manufacturing are many steps before, not on the storage of bars. If any mistake is there you receive Salmonella contaminated chocolate already (-> check of incoming goods).

Fat bloom is a temperature dependent quality issue but not hazard related as said before.

 

Rgds

moskito






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