Hi All,
I am an experienced Technical Manager and HACCP Team Leader but I have recently taken up a new role in a category in which i have no experience - chocolate. The HACCP study was completed by a consultant and I am trying to review it.
The current HACCP terms of reference talks a lot around the low aW giving assurance against growth of pathogens but this is not then considered later on in the HACCP study. In my own eyes water activity (or rather protection from the growth of pathogens) most certainly should be considered, especially in the case of truffles where the aW of the ganache tends to be higher.
Anyone with chocolate experience able to tell me whether a chocolate producer would typically have aW testing as part of the process and therefore sitting as a prerequisite or CCP within the HACCP study?