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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. Come Installare Wolfncu Skins there. • 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. 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.