The company confirmed on Thursday that it had shut down all production at its Belgian factory after an international chocolate factory found a lot positive for Salmonella.
June 30 statementSwiss chocolate maker Barry Callebaut said all products manufactured in the East Flanders village of Wieze have been put on hold since June 25th.
The company said it is currently working to contact all customers who may have received the product affected by the contamination.
At this point, it’s unclear if the Salmonella-positive lot of products actually reached consumers, Barry Callebaut spokesman Korneel Warlop told AFP.
Warrop told the agency that most of the products found to be contaminated were still on the scene.
In addition, factories are asking customers to “block shipped products” as a precautionary measure.
“Barry Callebaut notified the Belgian Food Authority (FAVV) of the incident and took precautions to shut down all chocolate production lines and block all products manufactured after the time of testing.” I am writing on the company’s website.
Quality experts have identified lecithin as a source of pollution, the company said. Lecithin is a yellow waxy substance, a mixture of glycerophospholipids, used to smooth the texture of foods and repel deposits.
“Because lecithin is used in all chocolate production, we are taking precautions to shut down all production lines,” said the chocolate maker, with all products manufactured after June 25 on hold. The company said, “Route cause analysis and risk assessment.”
“Barry Callebaut will take the time to continue a very enthusiastic root cause analysis and will continue to inform FAVV in the process,” he said. “Once that is done, the line will be cleaned and disinfected before restarting the production process.”
The world’s largest chocolate factory, which produces about 270,000 tonnes of beans and chocolate each year, describes the incident as a “very exceptional case” and has nearly two so it can quickly identify pollution. I explained that. Twelve employees working on food safety.
“Our local site in Weese trains people to be aware of food safety risks,” he said. With more than 1,000 employees working in Belgian factories, international production extends to more than 36 countries around the world.
The discovery at the Weise plant was made after the Ferrero Group was given conditional approval to resume production lines in mid-June after a British Kinder product was recalled in April due to an outbreak of Salmonella at the Ferrero plant in Belgium. It will be done in a few weeks.
After investigating dozens of cases of Salmonella associated with the company’s Kinder chocolate, Belgian health officials ordered the Italian confectionery group to stop all production at Arllon’s factory in late April.
“After the detection of Salmonella at the Arllon plant, Ferrero took concrete steps to prevent this from happening again,” the company said on June 17. statement Announced the resumption of the production line.
“More than 1,000 Ferrero employees and independent professionals continue to work in the factory,” he explained. “Over 1,800 quality tests have been completed, 10,000 parts have been dismantled and cleaned, and a significant investment has been made, including the replacement of multiple equipment and the installation of a new 300 meter pipeline. . “
from NTD News