FOOD 4310 Chapter Notes -Chocolate Chip Cookie, Water Activity, Chocolate Chip
Document Summary
In chocolate chip production, the haccp team needs to identify all physical, biological, and chemical hazards at each processing step. For all of the hazards, control measures need to be established so each processing step will meet acceptable levels. Usually, a minimum acceptable level and a maximum acceptable level are established and a target level is set between this acceptability range for the product. Control measures can be determined by scientific means and should be documented. Employees should implement these control measures while they are working to prevent cross-contamination and reduce biological, chemical, and physical hazards to meet acceptable levels. The water activity in the product is so low that it is likely not able to sustain the growth of bacteria. In order to ensure there is limited cross-contamination of allergens manufacturing facilities can have dedicated lines for different allergens. Also, it should have dedicated mixers and equipment for each line.
