Jump to content

  • Quick Navigation
Photo

HACCP-Chocolate bars from cocoa beans

Share this

  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic

Martinblue

    Grade - MIFSQN

  • IFSQN Member
  • 141 posts
  • 12 thanks
3
Neutral

  • United Kingdom
    United Kingdom
  • Gender:Male

Posted 30 March 2022 - 07:17 PM

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

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,343 posts
  • 5582 thanks
1,498
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 31 March 2022 - 03:06 AM

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


Kind Regards,

 

Charles.C


Thanked by 1 Member:


Share this


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users