January 1 - 2, 2013
This is a webinar that has occured in the past. Recorded lectures are available for free.
NCA's 3-part webinar was designed for micro and medium artisan confectioners that process cocoa beans and manufacture chocolate. These recordings are designed to inform chocolate manufacturers of impending laws and regulations that will impact their business and the essential food safety strategies to manage and control risks inherent to cocoa. The convenient format allows these three informative seminars to be viewed at anytime from anywhere that has internet. For more information, contact: Laura Shumow.
Part 1: Introduction and Overview of Chocolate Safety Recording
Note: Log in required to view the webinar. To create a log in click "need to sign up" on the login page.
Introduction and Overview Powerpoint Slides
Forward: Importance of Food Safety to the Small Chocolate Manufacturer
- Perspective of a chocolate manufacturer – why it is worth investing in your food safety program
- Importance of working together: a single incident can impact the entire
Regulatory and Risk Overview
- Overview of current food safety environment and new legislative/regulatory requirements
- Mandatory food safety plans, traceability, increased inspections from FDA
- Regulatory and food safety issues affecting cocoa bean processors (ag
chemicals, heavy metals)
- Importance of industry cohesion and communication on food safety issues
Pathogens and Chocolate
Dr. Steve Goodfellow
- Types of microbes/pathogens found on cocoa beans, incidence rates
- Sources of contamination
- Characteristics of different pathogens: Salmonella, other
- Historical incidences of contamination involving chocolate, almonds, PCA: common factors
- Cocoa bean roasting: pathogen reduction and process validation (challenges using surrogate organisms, con founding factors, cost, time, outside resources)