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HAZARD ANALYSIS AND CRITICAL CONTROL POINT PLAN

FOR
ROSARIO’S DELICACIES 75% DARK CHOCOLATE BAR

Submitted by:

BALUSO, Kiarrah Danille


ILAGAN, Mary Grace
PERALTA, Eula Denise
SARTE, Rex John
SATUROS, Michael Jayson

BS FOOD TECHNOLOGY
STEP 1. HACCP Team

Name Role
Michael Jayson Saturos Team Leader

Kiarrag Danille Baluso Member

Mary Grace Ilagan Member

Denise Eula Peralta Member

Rex John Sarte Member

Mary Grace C. Belviz Company Owner

Signed by: MICHAEL JAYSON O. SATUROS Date: ___________________


Team Leader
Step 2: Product Description

Product Name Rosario’s Delicacies 75% Dark Chocolate Bar

75 % Dark Chocolate Bean to Bar Davao Artisan


Product description Chocolate

Inner layer: Aluminum Foil


Packaging
Outer layer: Glossy paper

Shelf-life 1 year

Storing Condition Room temperature

Labelling Instructions Not specified in the label

Distribution temperature should not exceed tempering


Special Distribution Control
temperature (31-32 °C)

Packaged and sold in retail and in bulk orders; ready to


Intended Use
eat product.

Signed by: MICHAEL JAYSON O. SATUROS Date: ___________________


Team Leader
Step 3. Ingredients and Raw Materials

Product Name 75% Dark Chocolate Bar

Main Components Cocoa mass

Sweetener White sugar

Emulsifier Lecithin

Other additives Vanilla

Packaging Materials Aluminum Foil; Wrapping paper

Signed by: MICHAEL JAYSON O. SATUROS Date: ___________________


Team Leader
Step 4. Process Flow

Receiving First Refining

Fermentation Second Refining


(5-7 days)

Sun-Drying Tempering
(3 days) (31 – 32 °C)

Sorting Molding

Roasting Packaging
(15 mins at 149 °C)

Winnowing Storage

Grinding Distribution

Conching
(6 h at at 50 °C)

Signed by: MICHAEL JAYSON O. SATUROS Date: ___________________


Team Leader
Principle 1. HAZARD ANALYSIS
Signed by: MICHAEL JAYSON O. SATUROS Date: ___________________
Team Leader
HACCP PLAN

Product name: 75% DARK CHOCOLATE BAR

Critical limit Monitoring Procedure


for each
Significan preventive Corrective
CCP t hazards measure What How Frequency Who Actions Records Verification
Roasting B Roasting Temperature Maintain Every Equipment Put back in the Measurement
(Bacterial temperature roasting roasting Operators/QA oven and Record of
growth) 70-80° C temperature process perform Book equipment’s
controls again; capacity to
(non- if equipment is maintain
continuous) not required
reproducible, temperature
then qualify it every
again roasting
procedure
Storage C Not specified by Non-food Separate non- Every after Production Store finished Refer to the Storage Log
(Non-food the company cleaning food cleaning manufacturin Line products in the established Book
cleaning products products g of finished Personnel/QA designated standards
products) location from product storage room of
all food and (non- only; separate allowable
packaging continuous) from any non- amounts of
materials food chemicals cleaning
products in
food

Signed by: MICHAEL JAYSON O. SATUROS Date: ___________________


Team Leader