Chocolate factories are usually subjects of constant quality and hygiene testing. Some of them pass the test and are handled official certificates proving their well management. Certified factories proud themselves with this title that makes them trustworthy. To acquire these certifications, chocolate factories in the Middle East should start decreasing possibilities of future issues by going back to the beginning with a suitable infrastructure design:
Building: Minimizing the challenge of external hazards (insects, dust, soil… ) by inspecting the building for pest access, soil and dust. A lot of insects are known for being attracted by sweets. Forbidding them to reach the chocolate by closing all possible accesses keeps away microbes and bacteria. Getting rid of dust and soil repels unwelcome creatures from entering the factory.
Process Line: Controlling the movement of raw materials to avoid the combination with cleaning products. The best solution is to have two entrances far away from each other: one for the raw materials, and the other for the chemicals. This would maintain a good quality away from infections and proves an efficient manufacturing.
Ventilations and air flow: Regulating temperature and humidity that suit the chocolate. It must always remain away from humidity and on a temperature between 17C – 20C to prevent it from melting. Messing with that will result in damaged chocolate. An automatic ventilation system can conserve the perfect conditions when employees leave the factory.
Equipment: Optimizing the machines used for production to prevent residues from corrupting the coming products. Doing so, decreases the cleaning time in favor of chocolate production. In other terms, the time spent to remove the residues from the equipment, will be replaced to make chocolate instead.
Services: Managing the availability of potable water, electricity, gazes and other supplies at all time. An absence of one of these services might lead to a defection of a whole product batch. For example, an electricity cut will prevent the machines from working, and keep the chocolate under inappropriate situations that might damage the product.
Waste disposal: Keeping waste disposal areas away from edible products. Separating them will result in a low risk of chocolate contamination. It also lowers the potential of odors that attracts pests. The most appropriate idea would be having two different blocks disconnecting the edible products from the waste.
Medical screening: Testing medically all employees to warn the management of any possible infectious disease. During the hiring procedure, all candidates must be subjects of a full medical exam. All the personnel must take care of their own health, not to affect others’ and contaminate the chocolates. Any sign of trouble must be directly reported to the medical staff.
Implementing these procedures grants the chocolate factory certifications for quality, health and safety management systems. The administration should aim on obtaining these certifications as they give a good reputation for the business. The customers will be reassured that the factory is responsible and cares about their health.