Hot weather procedure for the storage and distribution of chocolates
Hi All
During our last BRC storage and distribution audit. The auditor made reference to the fact that we didn't have a hot weather procedure for the storage and distribution of chocolates.......
I'm not sure if its the current climate but i'm struggling to put pen to paper. Does anyone have a procedure they are will to share or at least give me a jump start with ideas of where i need to begin I would be very much appreciative
Many thanks
I've never dealt with a BRC system. Do you currently follow a different procedure in hot weather? Were there quality issues with melted chocolates that moved the auditor to request this new procedure?
Like I said, I don't have much experience with BRC, but if the answer to both of the above questions is NO could you get away with updating your current procedure with an added paragraph?
HOT WEATHER PROCEDURE
Based on XXX XXX there are no special procedural changes to the above when operating at XXX temperatures
That would work with SQF, as long as I could show why no special procedure was needed (that's the XXXs).
Hi Tim G
We do not have a hot weather procedure in place at present and no their where no issues with melted chocolate.
I'm confused to be honest as the standard doesn't make any reference to having the procedure in place ....
I suppose one could construct a very tenuous argument about section 7.3, since this references quality in addition to safety, but given that these are clauses with the "X" mark and clearly aimed at temperature controlled services it seems to be a very big stretch.N
Nonetheless you may be able to circumvent this by discussing with the customer for whom you are storing the chocolates?
Presumably they understand that you're an ambient store, and are aware of the services you can/can't provide. so a statement from them confirming that their products are not adversely affected by ambient summer temperatures in the UK could negate the need to do anything further.
Obviously there is a slight danger that this isn't something about which they'd given any previous though, and thus a can of chocolate worms may be opened, but personally I'd prefer to do that than to find out it's a problem after it has caused some sort of expensive issue for someone.
Again given the scope of the facilities you can offer, it may simply be a quick study to map the warmer/cooler areas on hot days and preferentially allocate storage in the latter to the chocolates, but only if really necessary.
Hopefully your service contract also references the fact that your service is ambient and not temperature-controlled, but it might be worth checking just in case ;)
Hi,
we are a bakery and have lots of products with chocolate. For fat bloom prevention we have a clear storage and transportation procedure in place- whole year. Theis includes pre-temperature adjustment prior loading.
The temperature should be below 20°, e.g. 16 +/- 2 °C or 18 +/- 2 °C. Most important: 16 or 18 °C are the target temperature to be adjusted. Fluctuations should be as small as possible (2°C is for technical reason).
Fluctuations of temperature are more important as the tempertaure itself. This becomes more important in supermarkets and at home storage which is normally at ambient temperature.
Rgds
moskito
Hi Tim G
We do not have a hot weather procedure in place at present and no their where no issues with melted chocolate.
I'm confused to be honest as the standard doesn't make any reference to having the procedure in place ....
Hi Sarah,
Chocolate only for consumption in my case but Is this other thread not a "hot weather" Procedure ? -