The group has shared its internal investigation with the Belgian Food Safety Authority (FAVV) for evaluation.
Image: Barry Callebaut

After contacting all customers supplied with affected chocolate products, Barry Callebaut can confirm, based on its internal investigation, that no affected chocolate products from a salmonella-positive production batch in Wieze, Belgium have entered the food chain retail.

The group has shared its internal investigation with the Belgian Food Safety Authority (FAVV) for evaluation.

On Monday, June 27, Barry Callebaut found a manufactured batch positive for Salmonella
in Wiese, Belgium. The Group’s robust food safety programs in place enabled it to quickly
identified lecithin, an ingredient widely used in chocolate, as the source of contamination
production.

Barry Callebaut informed the FAVV of the incident, halted all chocolate production lines as a precaution, and held all products produced from the time of testing.

Food safety is of the utmost importance to the Group and this is a very exceptional incident. Not just Barry
Callebaut has a food safety charter and procedure in place, but also over 230 colleagues working on food safety and quality in Europe and over 650 worldwide. At the Wiese site, employees are trained to recognize food safety risks. This allowed teams to quickly identify risk and begin root cause analysis.

Chocolate production in Wieze will remain suspended until further notice. It’s Barry Callebaut
diligently pursuing its very thorough root cause analysis and keeping the FAVV informed c
process. When the analyzes are finished, the lines will be cleaned and disinfected before
the production process resumes.

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Barry Callebaut confirms no salmonella positive chocolate entered the retail food chain

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