Is chocolate storage temperature a CCP?

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:

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

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:

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.

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.

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