We have a quick Good Manufacturing Practices tip for you
this week. When you receive pallets of chocolate or the ten-pound bars of
chocolate from your chocolate supplier, you need to break them into smaller
pieces to melt down and create your confections. How do you go about
doing that?
Many candy makers will break the chocolate into smaller
pieces by smashing it with a hammer. However, if you are using a hammer with a wooden handle, you risk the wood chipping off in the process and small shreds of wood
landing in your chocolate. Additionally, if you are using a hammer with a rubber handle, it likely has small crevices that can easily hold chocolate and
create bacteria.
Lessen your risk with this week’s tip! Pitch the old hammer
and replace it with a stainless steel or titanium crowbar to break your
chocolate into pieces for melting. Of course, it is still a good idea to clean
the crowbar on a regular basis. With no other elements such as wood and rubber
on the bar, it is much easier to clean and sterilize so it is ready for
safe use with food.
For $15 or less, you can create a more food safe candy kitchen. Now that’s cost effective! Do you have a quick and easy tip to improve food
safety in your business? If so, please share in the comments below.
RCI's Tip of the Week blog is just one of the
many resources we offer to help candy makers refine their craft and
build upon their business and marketing practices. Review past blog posts for
quick and actionable tips to apply to your business. Look for the "Subscribe
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