HACCP for Chocolate Liquor

Finished Product Profile

Common Name:
(e.g. name, type, size) Chocolate Liquor

Process: Cocoa bean roasting and grinding

(e.g. heat treated, shelf stable, low moisture)

How is it to be used:
(e.g. ready to consume, heat and consume) Further processing required

Type of packaging: Liquid in bulk tank and hauler ; blocked off as solid liquor
(e.g. plastic, glass, modified atmosphere) packaged in plastic lined corrugated boxes

Length of shelf life:

(e.g. length of time and temperature conditions) Specific to process requirements

Where will it be sold (intended

consumers): Sold to chocolate manufacturers
(e.g. general public, wholesalers, retail)

Labeling Instructions:
(e.g. preparation, best when used by date) Detail Manufacturing and Best By code here

Is special distribution necessary: Heated storage and transport equipment approx. 118 F
(e.g. ambient, frozen, refrigerated) Ambient conditions required (65°F to 75°F and less
than 55 % R.H. for blocked liquor

HACCP Coordinator: Add appropriate name and title here

 HACCP for Chocolate Liquor
Ingredient Hazard Analysis
Preventive/Prerequisite programs
Likely Risk in effect or corrective
Ingredient in order High, Medium, or Low action to assure
of quantity Known hazards Probability Severity finished product safety
Cocoa Beans B: Salmonella low high
C: Pesticides ; lead low low
P: Foreign matter low low COA; Bulk Ingred Receiving policy
 Chocolate Liquor Hazard Analysis and CCP Justifications

Processing Step Hazard Analysis (introduced, Justification of decision and preventative measures CCP
controlled, or enhanced here)
Cocoa bean receiving B: High microbial load, potential Proper roasting No
for pathogens
C. Pesticides , lead Cocoa bean sourcing
P: Infestation Fumigation prior to delivery, GMPs No
Cocoa bean storage B:High microbial load, potential Proper roasting No
for pathogens
Cross Contamination of "clean" Improper air flow, employee practices can track dust throughout plant GMPs and SSOPs No
areas by dust, personnel
C: None
P: Infestation See prerequisite programs - Pest Control policy and Sanitation SOP's No
Foreign materials Ingredient Receiving policy and Inspection/Testing SOP's No
Cocoa bean B: None
cleaning C: None
P: Foreign material See prerequisite programs - Receiving procedures and Inspection/Testing SOP's No
Cocoa bean weighing B: High microbial load, potential Proper roasting No
for pathogens
C: None
P: Infestation See prerequisite programs - Pest Control policy and Sanitation SOP's No
Cocoa bean roasting B: High microbial load, potential Proper roasting _time (min) and _ temperature (F) Yes
for pathogens CCP1
(Salmonella)
C: None
P: None
Cooling B: None
C: None
P: None
Winnowing B: None
C. Lead Acceptable shell to nib ratio No
P: Shells not completely Quality control, not food safety No
removed from nibs
Liquor milling B: Potential for cross Prerequisite GMPs and Sanitation SOPs No
contamination due to
equiptment.handling
C: None
 P: Metal/Foreign Objects All liquor must pass through screens and magnets Yes
Finished product B: Potential for cross GMPs ; separation of raw materials from finished products No
storage contamination due to
equiptment.handling
C: Contamination from tankers Prerequisite GMPs and Sanitation SOPs Yes
P: None
Shipping B: Potential for cross GMPs ; separation of raw materials from finished products no
contamination due to
equiptment.handling
C: Contamination from tankers Prerequisite GMPs and Sanitation SOPs Yes
P: None
 HACCP for Chocolate Liquor
Hazard Analysis and CCP Justifications

Critical Justify Justify Justify Justify

Control Significant Hazard Critical Limit decision - decision - decision - decision - Corrective Action Records Verification
Point what how frequency who

Roasting Pathogen survival Roasting beans to Monitor Time and Once per Roaster Re-roast, reject or Bean roasting Daily record review
a temperature of internal temperature hour during operator hold for evaluation
__ F for __minutes bean of roasting roasting Thermal Quarterly process
temperature process record validation
and time of Hold notice Calibration of probes
roasting quarterly
Incident Report
Liquor Foreign material Liquor must pass Screens and Visual check Before each Process Re-screen reject or Foreign object Daily record review
Milling through a _mm magnets of screens, production operator hold for evaluation record
screen and check metal run and Hold notice Quarterly process
magnet cpable of sensitivity every 2 validation
detecting 1.0 mm with test hours during
Incident Report
Fe and 1.5 mm wand each run
Liquor Cross-contamination Each tanker Tanker Visual Before filling Shipping Reject any tanker Washout Daily record review
Storage & from tankers certified as "clean" cleanliness inspection of each tanker Supervisor without washout verification
Shipping and visual tankers and verification or Tanker visual Quarterly process
inspection for certificate of strong odors/dirty inspection chart validation
cleanliness/odor washout
verification
Incident Report
Hold notice