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 fleible film pouch packaging
Length of shelf life: (e.g. length of time and temperature temperature conditions) Facility specific
HACCP for Hard Candy #ngredient Ha$ard Analysis Pre"enti"ePrere$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 inkssol"entsleadetc 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
23 Cross contamination of AcleanA areas by dust, personnel C3 4one P3 oreign material 23 Cross contamination of AcleanA areas by dust, personnel C3 4one P3 oreign material 23 ?eastmold
C3 4one P3 oreign material or infestation 23 Cross contamination of AcleanA areas by dust, personnel C3 4one
4o
-etters of guarantee+ in8line strainers+ plant history with supplier indicates compliance+ !ee prere$uisite programs 8 2ulk ngredient Recei"ing policy and nspection=esting !5P>s 1/Ps, !anitation !5Ps and employee training to pre"ent cross contamination
4o
!ee prere$uisite programs 8 Recei"ing procedures and nspection=esting !5 P> s 1/Ps, !anitation !5Ps and employee training to pre"ent cross contamination
4o 4o
!ee prere$uisite programs 8 Pest Control policy and !anitation !5P>s 6eekly monitoring of li$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
/iing
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$uipmenthandling C3 4one P3 oreign material 23 Potential for cross contamination due to e$uipmenthandling C3 4one P3 oreign materialmetals
orming
23 Potential for cross contamination due to e$uipmenthandling
!ee prere$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$uipmenthandling
Packaging
C3 4one P3 4one 23 #ssociate handling C3 ;nappro"ed food additi"es
!ee prere$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
/agnets
2efore each run and Process e"ery B 5perator hours during each run
Correcti"e #ction
Re8screen, hold for e"aluation or reEect
Records oreign obEect record
@erification
9aily record re"iew
ncident Fuarterly process report re"iew Hold notice
