Fillings
This generic model does not include the addition of a filling to moulded chocolate. If a filling is being added with or without almonds (e.g. caramel, nougat, cherry), the HACCP team should consider adding the product information to Form 1 of the generic model, the filling and/or its components to the list of incoming ingredients and materials on Form 2 and, if required, adding the necessary process steps to the process flow diagram (Form 3).