Hard Candy HACCP

HACCP for Hard Candy Finished Product Profile Common Name: (e.g. name, type, size)

Hard Candy

Process: (e.g. heat treated, treated, shelf stable, low moisture) moisture)

!helf stable candies+ aw = 0.50 to 0.55 

How is it to be used: (e.g. ready to consume, heat and consume)

Ready to eat as purchased

Type of packaging: (e.g. plastic, glass, modified atmosphere)

Packaged in cardboard sealends or fleible film pouch packaging

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

HACCP for Hard Candy #ngredient Ha$ard Analysis Pre"enti"ePrere$uisite programs

ngredient in order of $uantity 1ranulated sugar

Corn syrup

6ater

la"ors

0nown hazards

-ikely Risk

in effect or correcti"e

High, /edium, or -ow

action to assure

Probability

!e"erity

finished product safety

23 4one

low

low

C3 4one

low

low

P3 oreign matter

low

low

23 4one

low

low

C3 4one

low

low

P3 oreign matter

low

low

C5#+ 2ulk ngred Recei"ing policy

23 7. Coli

low

low

#nnual $uality report

C3 4one

low

low

P3 oreign matter

low

low

23 4one

low

low

C3 4one

low

low

P3 oreign matter

low

low

C5#+ 2ulk ngred Recei"ing policy

n8line filtration

C5#

HACCP for Hard Candy Ha$ard Analysis and CCP %ustifications

Processing !tep Recei"e packaging supplies

Recei"e bulk ingredients

Hazard #nalysis (introduced, controlled, or enhanced here)

23 Cross contamination of AcleanA areas by dust, personnel

 1/Ps, !anitation !5Ps and employee training to pre"ent cross contamination

4o

C3 Pkg has unappro"ed inkssol"entsleadetc P3 oreign material

!upplier Certificate of #nalysis (C5#) and -etter of guarantee

4o

-etters of guarantee Plant history with supplier indicates compliance 1/Ps, !anitation !5Ps and employee training to pre"ent cross contamination

4o

23 Cross contamination of AcleanA areas by dust, personnel C3 4one P3 oreign material

Recei"e non8bulk ingredients

!torage of packaging materials

!torage of bulk ingredients

!torage of non bulk ingredients

CCP s 6eekly monitoring of li$uid sugar and corn syrup pH to pre"ent growth+ finished product water acti"ity growth of yeast or mold+ ;@ light protection !ee prere$usite program 8 ;@ -ight policy

4o 4o

!ee prere$uisite programs 8 Pest Control policy and !anitation !5P>s

4o

1/Ps, !anitation !5Ps and employee training to pre"ent cross contamination

4o

4o

Pre8weigh non8bulk ingredients  #ddition of rework

/iing

Cooking

P3 oreign material or infestation 23 #ssociate handling C3 4one P3 4one 23 #ssociate handling C3 4one P3 oreign material 23 Potential for cross contamination due to e$uipmenthandling C3 4one P3 oreign material 23 Potential for cross contamination due to e$uipmenthandling C3 4one P3 oreign materialmetals

orming

23 Potential for cross contamination due to e$uipmenthandling

!ee prere$uisite programs 8 Pest Control policy and !anitation !5P>s

4o

!ee prere$uisite programs 8 1ood /anufacturing Practices (1/P>s) policy and 1lo"e policy

4o

!ee prere$uisite program 8 1/P policy and 1lo"e policy

4o

!ee prere$uisite programs 8 Rework policy, oreign /atter policy, !trainer policy, Returned 1oods policy !ee prere$uisite program 8 1/P policy and 1lo"e policy

4o

!ee prere$uisite programs 8 !trainer policy and /agnet policy !ee prere$uisite program 8 1/P policy and 1lo"e policy

4o

!ee prere$uisite programs 8 !trainer policy and /agnet policy

4o

!ee prere$uisite program 8 1/P policy and 1lo"e policy

!izing

C3 4one P3 4one 23 Potential for cross contamination due to e$uipmenthandling

Packaging

C3 4one P3 4one 23 #ssociate handling C3 ;nappro"ed food additi"es

!ee prere$uisite programs 8 oreign /atter policy !ee prere$uisite programs 8 1/P policy and 1lo"e policy !upplier Certificate of #nalysis (C5#) and -etter of guarantee

P3 oreign material

!ee /etal 9etection Policy

inished product storage !hipping

23 4one C3 4one P3 nfestation 23 4one C3 4one P3 4one

4o

!ee prere$uisite program 8 1/P policy and 1lo"e policy

!ee prere$uisite programs 8 Pest Control policy and !anitation !5P>s

Refrigerated shipping

4o 4o

 &es CCP '

4o

HACCP for Hard Candy Ha$ard Analysis and CCP %ustifications Critical Control Point

CCPB 8 Packaging

!ignificant Hazard

/etal

Critical -imit Packaged goods must pass through a metal detector calibrated with .Dmm ferrous, .& mm non8ferrous and stainless steel test spheres