Chocolate product with no inclusions
If a manufacturer is making moulded chocolate that does not contain almonds (an allergen), the HACCP team should consider whether a possibility exists of chemical cross contamination with allergens from other ingredients and/or other production lines within the facility. The HACCP team should consider whether any additional information is required on the label and whether this information should be identified on Form 1 of the generic model. Consideration should also be given to removing ingredients that no longer apply from the list of incoming ingredients and materials on Form 2 of the generic model, and, if required, renaming and/or removing any process steps on the process flow diagram (Form 3).