2 replies to this topic

[chrisrushworth]

Site manufactures RTE cakes.

 

We have two holding tanks for chcolate white and dark.

What temperature should they be held at?

 

5-63° danger zone?

 

BUT .. chocolate will burn above 40°?

 

 

Also how offten should they be emptied and cleaned??

Entro and salm results are clearly on random QA challenge testing but should they be emptied monthly/weekly, MD has stated that normally is 6 monthly?

[Dorothy87]

Hi  

 

You should test your raw material before loading to tanks (Salmonella & Entero but mostly Salmonella) your choc melting temp point shall be consulted with your raw material supplier, for example Barry Callebaut choc can have different melting temp than Cargill. Complete a risk assessment for cleaning but keep it at min frequency due to possible water contamination (water + choc = Salmonella  ) 

 

 

[chrisrushworth]

Hi

 

You should test your raw material before loading to tanks (Salmonella & Entero but mostly Salmonella) your choc melting temp point shall be consulted with your raw material supplier, for example Barry Callebaut choc can have different melting temp than Cargill. Complete a risk assessment for cleaning but keep it at min frequency due to possible water contamination (water + choc = Salmonella  ) 

 

We get COA from suppliers...

Its more about adding water to the chocolate tanks would then allow for salm to grow more vigorously..

 

Just worried if its sat @ 30° were in the "danger zone"