Application of HACCP in Jumping Chocolate Production
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Abstract:
This paper studied the hazard analyses and quality control in the production of jumping chocolate according to HACCP system. Four critical control points (the acceptance of the raw material and complementary material, oil melting, delicate grind and filtering), and two special processes (moisture control and fineness control) were established. Moreover, corresponding monitor program and rectification strategies were also made to improve the efficiency of jumping chocolate production.
