Foodstuff information - Chocolate/confectionery

Bloom

Chocolate may develop a light coloured bloom if stored at too high a temperature. It is not mould but is due to fat separation and is not harmful.

  • Advised Action: Return to retailer
  • Risk: No public health risk

Sugar Crystals

Large sugar crystals may form in confectionery and may be mistaken for glass. The crystals will dissolve in warm water.

  • Advised Action: Test with warm water, contact Food Safety Team if crystals do not dissolve
  • Risk: No public health risk if sugar crystals, is a public health risk if glass

 

 


Last Updated on Friday, April 12, 2019

Bloom

Chocolate may develop a light coloured bloom if stored at too high a temperature. It is not mould but is due to fat separation and is not harmful.

  • Advised Action: Return to retailer
  • Risk: No public health risk

Sugar Crystals

Large sugar crystals may form in confectionery and may be mistaken for glass. The crystals will dissolve in warm water.

  • Advised Action: Test with warm water, contact Food Safety Team if crystals do not dissolve
  • Risk: No public health risk if sugar crystals, is a public health risk if glass

Last Updated on Friday, April 12, 2019

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