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Haccp plan in chocolate. 1. HACCP PLAN FOR CHOCOLATE INDUISTRY SAFEENA P A RO HITHA P R PRESENTED BY. HACCP-HAZARD ANALYSIS CRITICAL CONTROL POINT.
Food safety management system. It identifies, evaluate and controls hazards which are significant for food safety. HACCP-BENEFITS. Maximize product safety. Improved management responsibility. Improved process control. Improved inspection testing.
Moving the industry towards a quality management system. HACCP- 7 PRINCIPLES 1) Conduct hazard analysis. 2) Determine the critical control point.
Contemporary intellectual assessment 4th edition. 3) Establish critical limits. 4) Establish monitoring system. 5) Establish corrective action.
6) Establish verification procedures. 7) Establish documentation. MILK CHOCOLATE. Production starts with top quality cocoa beans are processed to produce the cocoa mass - which contains 53% cocoa and cocoa butter - the basis for all chocolate products.
Sugar is added to the condensed milk with some of the cocoa mass, making a rich creamy chocolate liquid, which is then evaporated to make milk chocolate crumb.
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Quality and food safety At SanoRice quality control is a non-stop process. Each of our production facilities is BRC and IFS certified at higher level and with the highest grade.
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Our quality control starts with our raw materials and the careful selection of our suppliers. Before our final product leaves the production facility it undergoes extensive testing and analysing. Food safety is crucial and we are very aware of our responsibility. This is why our production facilities have been equipped with an HACCP system, which is periodically checked by independent experts. On top of this we enforce a system of strict quality checks, starting with the careful selection of our suppliers and extensive checks upon arrival of any raw material shipment, and ending with exit checks of our final product by independent laboratories. Quality control, an on-going process.