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
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