I am new to this business and am struggling - all of my years (30) have been in the meat business. I work with chocolate, bakery/pastry, and gelato now. Our company is "smallish" but growing leaps and bounds. I was hired to create preventive controls/CCP's and prepare us for GFSI-SQF. I want to make sure I assign the proper microbiological assets to the hazard analysis. Does anyone have information for web searches, web information, or an example preventive controls/haccp/ccp/hazard analysis program from a chocolate manufacturer (ganache filled chocolates, solid chocolates, enrobed chocolate process), bakery/pastry (bread, cakes, muffins, pies), and gelato? I currently have water activity and metal detection for chocolate, nothing for bakery/pastry because I have no idea what to assign in there, and time/temperature for gelato. Wow! this business is more complicated than I ever imagined! Thank you for any advice or help at all!
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