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HACCP for Hard Candy 

Finished Product Profile

Common Name:

  (e.g. name, type, size) Hard Candy

 

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

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 conditions) Facility specific 

 

!helf stable candies+ aw = 0.50 to 0.55 

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HACCP for Hard Candy 

#ngredient Ha$ard Analysis

Pre"enti"ePrere$uisite programs

-ikely Risk in effect or correcti"e

ngredient in order High, /edium, or -ow action to assure

of $uantity 0nown hazards Probability !e"erity finished product safety

1ranulated sugar 23 4one low low

C3 4one low low

P3 oreign matter low low C5#+ 2ulk ngred Recei"ing policy

Corn syrup 23 4one low low

C3 4one low low

P3 oreign matter low low C5#+ 2ulk ngred Recei"ing policy6ater 23 7. Coli low low #nnual $uality report

C3 4one low low

P3 oreign matter low low n8line filtration

la"ors 23 4one low low

  C3 4one low low

P3 oreign matter low low C5#

9:C colors 23 4one low low

C3 4one low low

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HACCP for Hard Candy 

Ha$ard Analysis and CCP %ustifications

Processing !tep <ustification of decision and pre"entati"e measures

CCP

 1/Ps, !anitation !5Ps and employee training to pre"ent cross contamination 4o

C3 Pkg has unappro"ed !upplier Certificate of #nalysis (C5#) and -etter of guarantee 4o

inkssol"entsleadetc

  P3 oreign material -etters of guarantee 4oPlant history with supplier indicates compliance

  1/Ps, !anitation !5Ps and employee training to pre"ent cross contamination 4o

C3 4one

P3 oreign material -etters of guarantee+ in8line strainers+ plant history 4o

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

C3 4one

P3 oreign material !ee prere$uisite programs 8 Recei"ing procedures and nspection=esting !5P>s 4o

  1/Ps, !anitation !5Ps and employee training to pre"ent cross contamination 4o

C3 4one

P3 oreign material !ee prere$uisite programs 8 Pest Control policy and !anitation !5P>s 4o

!torage 23 ?eastmold 6eekly monitoring of li$uid sugar and corn syrup pH to pre"ent growth+ finished 4o

of bulk product water acti"ity growth of yeast or mold+ ;@ light protection

ingredients !ee prere$usite program 8 ;@ -ight policy  C3 4one

!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

Hazard #nalysis(introduced, controlled, or

enhanced here)

Recei"e packagingsupplies

23 Cross contaminationof AcleanA areas by dust,personnel

Recei"e bulkingredients

23 Cross contaminationof AcleanA areas by dust,personnel

Recei"e non8bulkingredients

23 Cross contaminationof AcleanA areas by dust,

personnel

!torage of packagingmaterials

23 Cross contaminationof AcleanA areas by dust,personnel

P3 oreign material orinfestation

!torage of non bulkingredients

23 Cross contaminationof AcleanA areas by dust

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!ee prere$uisite programs 8 Pest Control policy and !anitation !5P>s 4o

Pre8weigh 23 #ssociate handling !ee prere$uisite programs 8 1ood /anufacturing Practices (1/P>s) policy 4o

non8bulk and 1lo"e policy

ingredients C3 4one  P3 4one

 #ddition of 23 #ssociate handling !ee prere$uisite program 8 1/P policy and 1lo"e policy 4o

rework C3 4one

P3 oreign material 4o

  !trainer policy, Returned 1oods policy

/iing !ee prere$uisite program 8 1/P policy and 1lo"e policy 4o

C3 4one

P3 oreign material !ee prere$uisite programs 8 !trainer policy and /agnet policy 4oCooking !ee prere$uisite program 8 1/P policy and 1lo"e policy

C3 4one

!ee prere$uisite programs 8 !trainer policy and /agnet policy 4o

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

C3 4oneP3 4one

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

  C3 4one

P3 4one !ee prere$uisite programs 8 oreign /atter policy 4o

Packaging 23 #ssociate handling !ee prere$uisite programs 8 1/P policy and 1lo"e policy 4o

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

P3 oreign material !ee /etal 9etection Policy  &es

CCP 'inished product 23 4one

storage C3 4one

P3 nfestation !ee prere$uisite programs 8 Pest Control policy and !anitation !5P>s 4o

!hipping 23 4one

P3 oreign material orinfestation

!ee prere$uisite programs 8 Rework policy, oreign /atter policy,

23 Potential for crosscontamination due toe$uipmenthandling

23 Potential for crosscontamination due toe$uipmenthandling

P3 oreignmaterialmetals

23 Potential for crosscontamination due toe$uipmenthandling

23 Potential for crosscontamination due toe$uipmenthandling

C3 ;nappro"ed foodadditi"es

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HACCP for Hard Candy 

Ha$ard Analysis and CCP %ustifications

Critical -imit Correcti"e #ction Records @erification

/etal /agnets

Hold notice

CriticalControlPoint

!ignificantHazard

<ustifydecision 8

what

<ustifydecision 8

how

<ustifydecision 8fre$uency

<ustifydecision 8

who

CCPB 8Packaging

Packaged goods mustpass through a metaldetector calibrated with.Dmm ferrous, .& mmnon8ferrous andstainless steel testspheres

Pass testmaterialthrough andcheck metalsensiti"itywith testwand

2efore eachrun ande"ery Bhours duringeach run

Process5perator 

Re8screen, hold fore"aluation or reEect

oreignobEectrecord

9aily recordre"iew

ncidentreport

Fuarterly processre"iew