Zurich / CH. (bc) On Monday June 27, Barry Callebaut detected a salmonella positive production lot manufactured in Wieze, Belgium. For Barry Callebaut food safety is paramount. Our robust food safety programs in place allowed us to quickly identify lecithin as the source of the contamination. Barry Callebaut informed the Belgian food authorities (FAVV) about the incident and has taken the precautionary measure to stop all chocolate production lines and to block all products manufactured since the time of testing. We are currently reaching out to all customers who may have received impacted products. The chocolate production in Wieze will remain suspended until further notice.
Our quality experts identified lecithin as the source of the contamination. As lecithin is used in all chocolate production, we have taken the precautionary measure to stop all production lines and to block all products manufactured since the time of testing, while we continue the root cause analysis and risk assessment. Out of precaution, we have also asked our customers to block any shipped products.
Food Safety is paramount for Barry Callebaut and this is a very exceptional case. Not only do we have a Food Safety charter and procedure in place, we also have over twenty people working on food safety and quality in Europe. In our local site in Wieze, we train our people to recognize food safety risks. This allowed us to quickly identify the risk and successfully start the root cause analysis.
Barry Callebaut will now take the time to continue with the very diligent root cause analysis – keeping the FAVV informed in the process. When that is completed the lines will be cleaned and disinfected before resuming the production process.
Update. (bc) After reaching out to all customers supplied with impacted chocolate products, Barry Callebaut confirmed on 2022-07-01, based on its internal investigation, that no affected chocolate products by the salmonella-positive production lot in Wieze, Belgium, entered the retail food chain. The Group has shared its internal investigation with the Belgian Food Safety Authorities (FAVV) for assessment.
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