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HACCP Plan for Chocolate Liquor by anon_437804943 is a document available to read on EtoBox.

What is HACCP Plan for Chocolate Liquor about?

This document provides a hazard analysis and HACCP plan for chocolate liquor production. It identifies three critical control points (CCPs): cocoa bean roasting, liquor milling, and liquor storage and shipping. Cocoa bean roasting must be done at a minimum temperature and time to eliminate pathogens like Salmonella. Liquor milling screens and magnets must be checked regularly to remove any foreign material. Tankers used for liquor storage and shipping must be certified as cleaned before filling to prevent c

Author

anon_437804943

Language

EN