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International Association of Chief's of PoliceHALLOWEEN SAFETY RECOMMENDATIONS

The National Confectioners Association, in association with the International Association of Chief's of Police, has established the following safety tips to help make this Halloween a safe and enjoyable one:

bullet Wear light-colored clothing that's short enough to prevent tripping and add reflective tape
 to the sides, front and back of costume.
bullet Make sure children can see well through face masks, or use cosmetics to create fun or
scary faces.
bullet Adults should accompany young children.
bullet Go out in daylight and carry a flashlight in case of a delay.
bullet Stay within the neighborhood and only visit homes you know.
bullet Watch for traffic.
bullet Only give and accept wrapped or packaged candy.
bullet Examine all candy before allowing children to eat it.
bullet Keep costumed children away from pets. The pet may not recognize the child and become frightened.
bullet Avoid hard plastic or wood props such as daggers or swords. Substitute with foam rubber
which is soft and flexible

Questions regarding Halloween Candy?

Visit the Confectioners Web Site at www.CandyUSA.org

Appearance Normal Condition
Air Bubbles Result of manufacture
Color Variation Normal Condition
Graying Chocolate
(resembles light powder)		 Fat “bloom” caused by exposure to heat
Sugar “bloom” caused by exposure to dampness
White Powder-like Substance Food starch used as release agent in manufacture or during packaging
Unmixed Color Result of manufacture
Shiny, Crystal-like Substance Large sugar or crystals resulting from manufacture
Hard unexpanded malted milk ball center
Tree sap, a gum sometimes present from nuts (from trees)
Indentations Result of manufacture
Sometimes due to a timing imperfection in wrapping
Lumps Normal Condition
Hard Result of manufacture
May be peanut bit, stem or fruit bit
White Particles on Candy Result of manufacture
May be starch that has not dissolved or sugar or salt from peanut butter
Metallic Taste Candy burned in manufacture
White particles on container Sugar or starch from manufacture
Holes
(looks as if it was made with the tip of a pin)		 Air holes or starch holes that result from chocolate enrobing process
Holes from sizing units
Whitish-yellow powder On product or in container from crushing of chocolate
On surface below chocolate covering, may be starch covering for filling
Spotted Surface Black or Brown spots may be sugar burned in manufacture
Looks or Feels Like a Little Pebble Hard pieces of unexpanded malted milk ball center
Other Normal Condition
Unexpected Taste Citric or ascorbic acid that has not dissolved may be unusually bitter or sour
Unusually strong flavoring may result from air bubbles with concentrated flavoring
Wet look Moisture from product of polish solution
Wood Peanut stem approximately 3/4 ‘ long with a rough textured exterior
Stringy Substance on Surface Escaped cream or other center