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.

3) Establish critical limits. Epa Design Manual Odor Corrosion Control International here. Mirc Torrent Download Script Macro. 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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