Common Name:

(e.g. name, type, size) Cocoa butter

Process:
(e.g. heat treated, shelf stable, low moisture) Pressed from chocolate liquor
How is it to be used:
(e.g. ready to consume, heat and consume) Further processing required

Type of packaging:
(e.g. plastic, glass, modified atmosphere) Bulk liquid storage and haulers; blocked off in plastic -
lined corrugated boxes

Length of shelf life:
(e.g. length of time and temperature conditions) Process specific


Where will it be sold (intended
consumers):
(e.g. general public, wholesalers, retail) Sold to chocolate and confectionery manufacturers
Labeling Instructions: Code dated cartons, and ingredients stated on box or
(e.g. preparation, best when used by date) BOL for bulk shipments

Is special distribution necessary: Heated storage tanks and transport tankers; approx.118 F
(e.g. ambient, frozen, refrigerated) Ambient conditions required (65F to 75F) and less
than 55 % R.H. for blocked cocoa butter
HACCP Coordinator: Add appropriate name and title here

HACCP for Cocoa Butter

Finished Product Profile
Preventive/Prerequisite programs
in effect or corrective
Ingredient in order action to assure
of quantity Known hazards Probability Severity finished product safety
Chocolate liquor B: Salmonella low high
C. Pesticides low low Sourcing of cocoa beans
P: Foreign matter low low COA; Bulk Ingred Receiving policy
Likely Risk
High, Medium, or Low
HACCP for Cocoa Butter
Ingredient Hazard Analysis
Processing Step
Hazard Analysis (introduced,
controlled, or enhanced here)
Justify decision and preventative measures CCP
Chocolate liquor
receiving
B: Potential for contamination
due to Salmonella and moisture
Suppliers certificate of analysis guarenteeing Salmonella free equipment maintenance with
GMPs
Yes
C. Pesticides Sporcing of cocoa beans No
P: Foreign material Incoming liquor must pass through screens and magnets
Chocolate liquor
storage
B: Cross Contamination of
"clean" areas by dust, personnel
Improper air flow, employee practices can track dust throughout plant GMPs and SSOPs No
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
Press B: none
preheat C: none
P: none
Hydraulic press B: none
C: none
P: none
Cocoa butter B: none
filtration C: none
P: Foreign Materials Filter butter through screens and magnets Yes
CCP1
Bulk cocoa butter B: none
storage C: none
P: none
Bulk cocoa butter B: none No
Shipping C: none
P: none
Packaging B: none
C: none
P: none
Storage/Shipping B: none
C: none
P: none

Cocoa Butter Hazard Analysis and CCP Justifications
Critical
Control
Point
Significant
Hazard
Critical Limit
Justify decision -
what
Justify decision
- how
Justify
decision -
frequency
Justify decision -
who
Corrective Action Records
Certificate of
Analysis
notebook
Salmonella
test results
Incident
Report
Hold notice
Foreign object
record
Hold notice
Incident
Report
HACCP for Cocoa Butter
Hazard Analysis and CCP Justifications
Chocolate
liquor receipt
Salmonella
contamination
Roasting beans
to a
temperature of
__ F for
__minutes
All liquor
received must
have a
certificate of
analysis, test
for salmonella
Visual
inspection of
Certificate and
Independent
tests fo
Salmonella
Certificate of
Analysis
reviewed for
each
shipment,
each 10th
shipment
tested for
Salmonella
Receiving
supervisor
reviews
Certificate of
Analysis, QA
runs Salmonella
test
Cocoa butter
filtration
Re-screen reject
or hold for
evaluation
Reject any loads
not accompanied
by a Certificate of
Analysis or that
fail Salmonella
testing
Foreign
material
Liquor must
pass through a
__mm magnet
cpable of
detecting 1.0
mm Fe and 1.5
mm non-Fe
Magnets
Visual
inspection and
check metal
sensitivity with
test wand
At the
beginning of
each shift and
every 2 hours
during the
shift
Process operator
Verification
Daily review
receiving logs
and COAs
Quarterly
process
validation
Yearly review all
suppliers
Daily record
review
Quarterly
process
validation
HACCP for Cocoa Butter
Hazard Analysis and CCP Justifications