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)

Shelf 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 flexible film pouch

packaging

Length of shelf life:

(e.g. length of time and temperature conditions)

Where will it be sold (intended

consumers):
(e.g. general public, wholesalers, retail)

Facility specific

Sold to the general public via retail outlets, wholesalers,

etc.

Labeling Instructions:
(e.g. preparation, best when used by date)

Detail Manufacturing and Best By code here

Is special distribution necessary:

(e.g. ambient, frozen, refrigerated)

HACCP Coordinator:

Ambient conditions required (65F to 75F and less

than 55% relative humidity)

Add appropriate name and title here

HACCP for Hard Candy

Ingredient Hazard Analysis
Preventive/Prerequisite programs

Ingredient in order
of quantity
Granulated sugar

Corn syrup

Water

Flavors

FD&C colors

Rework

Known hazards

Likely Risk

in effect or corrective

High, Medium, or Low

action to assure

Probability

Severity

finished product safety

B: None

low

low

C: None

low

low

P: Foreign matter

low

low

B: None

low

low

C: None

low

low

P: Foreign matter

low

low

COA; Bulk Ingred Receiving policy

B: E. Coli

low

low

Annual quality report

C: None

low

low

P: Foreign matter

low

low

B: None

low

low

C: None

low

low

P: Foreign matter

low

low

B: None

low

low

C: None

low

low

P: Foreign matter

low

low

COA

B: Associate handling

low

low

GMP/Glove Use prereq programs

C: None

low

low

P: Foreign matter

low

low

COA; Bulk Ingred Receiving policy

In-line filtration

COA

COA

HACCP for Hard Candy

Hazard Analysis and CCP Justifications

Processing Step
Receive packaging
supplies

Receive bulk
ingredients

Hazard Analysis
(introduced, controlled, or
enhanced here)

Storage of packaging
materials

Storage
of bulk
ingredients

Storage of non bulk

ingredients

Justification of decision and preventative measures

B: Cross contamination
of "clean" areas by dust,
personnel

GMPs, Sanitation SOPs and employee training to prevent cross contamination

No

C: Pkg has unapproved

inks/solvents/lead/etc
P: Foreign material

Supplier Certificate of Analysis (COA) and Letter of guarantee

No

Letters of guarantee
Plant history with supplier indicates compliance
GMPs, Sanitation SOPs and employee training to prevent cross contamination

No

Letters of guarantee; in-line strainers; plant history

with supplier indicates compliance; See prerequisite programs - Bulk
Ingredient Receiving policy and Inspection/Testing SOP's
GMPs, Sanitation SOPs and employee training to prevent cross contamination

No

B: Cross contamination
of "clean" areas by dust,
personnel
C: None
P: Foreign material

Receive non-bulk
ingredients

CCP

B: Cross contamination
of "clean" areas by dust,
personnel

C: None
P: Foreign material
See prerequisite programs - Receiving procedures and Inspection/Testing SOP's
B: Cross contamination
GMPs, Sanitation SOPs and employee training to prevent cross contamination
of "clean" areas by dust,
personnel
C: None
P: Foreign material
B: Yeast/mold

See prerequisite programs - Pest Control policy and Sanitation SOP's

Weekly monitoring of liquid sugar and corn syrup pH to prevent growth; finished
product water activity growth of yeast or mold; UV light protection
See prerequsite program - UV Light policy

C: None
P: Foreign material or
See prerequisite programs - Pest Control policy and Sanitation SOP's
infestation
B: Cross contamination
GMPs, Sanitation SOPs and employee training to prevent cross contamination
of "clean" areas by dust,
personnel
C: None

No

No

No
No

No
No

No
No

Pre-weigh
non-bulk
ingredients
Addition of
rework

Mixing

Cooking

Forming

Sizing

Packaging

Finished product
storage
Shipping

P: Foreign material or
infestation
B: Associate handling

See prerequisite programs - Pest Control policy and Sanitation SOP's

No

See prerequisite programs - Good Manufacturing Practices (GMP's) policy

and Glove policy

No

See prerequisite program - GMP policy and Glove policy

No

See prerequisite programs - Rework policy, Foreign Matter policy,

Strainer policy, Returned Goods policy
See prerequisite program - GMP policy and Glove policy

No

C: None
P: Foreign material
B: Potential for cross
contamination due to
equipment/handling

See prerequisite programs - Strainer policy and Magnet policy

See prerequisite program - GMP policy and Glove policy

No

C: None
P: Foreign
material/metals

See prerequisite programs - Strainer policy and Magnet policy

No

C: None
P: None
B: Associate handling
C: None
P: Foreign material
B: Potential for cross
contamination due to
equipment/handling

B: Potential for cross

contamination due to
equipment/handling
C: None
P: None
B: Potential for cross
contamination due to
equipment/handling
C: None
P: None
B: Associate handling
C: Unapproved food
additives
P: Foreign material
B: None
C: None
P: Infestation
B: None
C: None
P: None

No

See prerequisite program - GMP policy and Glove policy

See prerequisite program - GMP policy and Glove policy

See prerequisite programs - Foreign Matter policy

See prerequisite programs - GMP policy and Glove policy
Supplier Certificate of Analysis (COA) and Letter of guarantee
See Metal Detection Policy

See prerequisite programs - Pest Control policy and Sanitation SOP's

Refrigerated shipping

No
No

Yes
CCP 2

No

HACCP for Hard Candy

Hazard Analysis and CCP Justifications
Critical
Control
Point

CCP2 Packaging

Significant
Hazard

Metal

Critical Limit
Packaged goods must
pass through a metal
detector calibrated with
1.0mm ferrous, 1.5 mm
non-ferrous and
stainless steel test
spheres

Justify
decision what

Magnets

Justify
decision how
Pass test
material
through and
check metal
sensitivity
with test
wand

Justify
decision frequency

Justify
decision who

Before each
run and
Process
every 2
Operator
hours during
each run

Corrective Action

Re-screen, hold for

evaluation or reject

Records
Foreign
object
record
Incident
report
Hold notice

Verification

Daily record
review
Quarterly process
review