HACCP IN THE CHOCOLATE INDUSTRY

Over the last 20 years chocolate products have been at the origin of s everal salmonellosis outbreaks involving mainly children. One of the m ain characteristics are the very low levels of Salmonella normally fou nd in such contaminated products. Due to the low water activity, the p athogens are not able to grow but these conditions provide a good prot ection leading to increased heat resistance and survival. It is theref ore necessary to take preventive measures during processing to avoid r econtamination of the product after the roasting step which represents the only barrier for Salmonella. The particular aspects of the HACCP system for chocolate are described and outlined.