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Chocolate Mousse HACCP Plan

Discussion in 'HACCP - Hazard Analysis & Critical Control Points' started by Lucas, Nov 30, 2017.

  1. Lucas

    Lucas New Member

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    Hi all,

    I am seeking assistance in any way, shape or form to help construct a HACCP Plan for chocolate mousse.

    Much appreciated,

    Lucas.
     
  2. Andy Nichols

    Andy Nichols Moderator Staff Member

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    Welcome! We don't know your exact process(es) however, it's usual to begin by mapping out your process (from receiving to final packaging) and then - with various people involved doing brain storming techniques, examining your biological, chemical and physical risks at each step. These may include things like pest contamination at receiving, operators contaminating ingredient mixing and container (from suppliers) contamination at packing.
     
    John C. Abnet and Atul Khandekar like this.

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