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    Sannan Haider Khan 2020-AG-477 Sara Hassan 2020-AG-GROUP# 19

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    Sannan Haider Khan
    This document presents an HACCP plan for industrial chocolate manufacturing. It includes an overview of the milk chocolate production process and flow chart. It then details the 7 HACCP principles, identifies 2 critical control points during roasting and wrapping, specifies monitoring procedures for 13 steps in the process, and describes verification and documentation processes.

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    Sannan Haider Khan 2020-AG-477 Sara Hassan 2020-AG-GROUP# 19

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    Sannan Haider Khan
    71 views22 pages
    This document presents an HACCP plan for industrial chocolate manufacturing. It includes an overview of the milk chocolate production process and flow chart. It then details the 7 HACCP principles, identifies 2 critical control points during roasting and wrapping, specifies monitoring procedures for 13 steps in the process, and describes verification and documentation processes.

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    Haccp plan for chocolate manufacturing

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    This document presents an HACCP plan for industrial chocolate manufacturing. It includes an overview of the milk chocolate production process and flow chart. It then details the 7 HACCP principles, identifies 2 critical control points during roasting and wrapping, specifies monitoring procedures for 13 steps in the process, and describes verification and documentation processes.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    71 views22 pages

    Sannan Haider Khan 2020-AG-477 Sara Hassan 2020-AG-GROUP# 19

    Uploaded by

    Sannan Haider Khan
    This document presents an HACCP plan for industrial chocolate manufacturing. It includes an overview of the milk chocolate production process and flow chart. It then details the 7 HACCP principles, identifies 2 critical control points during roasting and wrapping, specifies monitoring procedures for 13 steps in the process, and describes verification and documentation processes.

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    © All Rights Reserved
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    Download as pptx, pdf, or txt
    of 22

    SANNAN HAIDER KHAN

    2020-AG-477
    SARA HASSAN
    2020-AG-
    GROUP# 19

    FOOD SAFETY AND QUALITY CONTROL SYSTEMS


    FSQM-703
    HACCP PLAN FOR
    INDUSTRIAL
    CHOCOLATE
    MANUFACTURING
    Introduction
    Processing flow chart
    Haccp principles

    OVERVIEW Hazard analysis


    Ccp
    Monitoring
    Verification
    Documentation
    MILK CHOCOLATE
    Cocoa beans

    Processed

    Cocoa mass (53% cocoa and cocoa


    butter)

    Sugar and condensed milk

    Rich creamy chocolate liquid

    Evaporated

    Milk chocolate crumb


    FLOW CHART
    Conching 49-
    Receiving Grinding
    82 ℃

    Fermentatio Alkalization
    Tempering
    n K2CO3

    Drying 6-7%
    Winnowing Molding
    moist

    Roasting the
    Cleaning and
    cocoa beans Packaging Storage 70℉
    sorting
    105-120℃
    HACCP 7 PRINCIPLES
    CRITICAL LIMITS

    CCP1: Roasted in special ovens at temperatures between 105-120℃. The


    actual roasting time depends on whether the end use is for cocoa or chocolate.

    CCP2: Wrapping of chocolate done at aseptic condition.


    MONITORING
    1)Receiving
    Check: Visual inspection of incoming goods
    Record: Presence or absence of contamination

    2)Fermentation
    Check: Proper checking of fermentation tanks
    Record: Presence or absence of contamination

    3)Cleaning and Sorting


    Check: Proper personal hygiene and GMP’s
    Record: Presence or absence of contamination
    4)Drying
    Check: Drying temperature and time
    Record: Temperature and time is noted

    5)Roasting
    Check: Proper temperature and time for roasting
    Record: Temperature and time is noted

    6)Winnowing
    Check: Personnel hygiene , sanitation of equipment and air filters
    Record: Record any incident of poor personnel hygiene on personnel record

    7)Alkalization
    Check: Amount of chemicals and sanitation of chemicals
    Record: Amount of chemicals is noted
    8)Grinding
    Check: Visual inspection
    Record: Record any resulted maintenance

    9)Conching
    Check: Regular inspection of equipment
    Record: Record any resulted maintenance

    10)Tempering
    Check: Regular inspection of equipment
    Record: Record any resulted maintenance

    11)Molding
    Check: Proper maintenance of molds
    Record: Molding check
    12)Packing
    Check: Visual control
    Record: Packaging checks

    13)Storage
    Check: Temperature and storage conditions
    Record: Storage checks
    VERIFICATION PROCESS

    • Verification of HACCP plan after one month

    • Checking for instrument calibration and the


    reviewing of records

    • Review of CCP records, critical limits, and


    microbial sampling and analysis procedures

    • System check annually

    • Verify monitoring process when system fails


    DOCUMENTATION

    • Critical control point records


    • Personnel hygiene records
    • Raw materials records
    • Record any resulting maintenance record
    • Inspection of equipment's record
    • Time-temperature record
    • Staff training purpose
    • Suppliers in the case of any disputes or problems
    • Customers confidence
    • Food safety inspection
    • Frequency of cleaning equipment

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