1 reply to this topic

[Martinblue]

Hi all, Just need a bit support on my HACCP plan for chocolate manufacturing. Process; Roasting beans, winnowing, grinding, tempering, moulding and de-moulding and packing. Can someone share their HACCP plan? Main questions is can I have roasting as CCP as we will be roasting at 120C to kill pathogens mainly salmonella? Because there is no heat treatment involved on later stage apart from tempering/melting where temp is not high enough (60C) to kill pathogens. Thanks for help. Martin.

[Charles.C]

Hi all, Just need a bit support on my HACCP plan for chocolate manufacturing. Process; Roasting beans, winnowing, grinding, tempering, moulding and de-moulding and packing. Can someone share their HACCP plan? Main questions is can I have roasting as CCP as we will be roasting at 120C to kill pathogens mainly salmonella? Because there is no heat treatment involved on later stage apart from tempering/melting where temp is not high enough (60C) to kill pathogens. Thanks for help. Martin.

 

Re ^^^^(red) -

 

Yes if you can validate the critical limit.

 

from google -

 

https://www.slidesha...ng-of-chocolate

https://www.vwa.co.u...iene-news/5970/

https://inspection.c...92481518?chap=0