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HACCP-Chocolate bars from cocoa beans

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Martinblue

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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

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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


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