A Critical Control Point (CCP) is a step or procedure in the production process when control and correction can be implemented. An example of a CCP is the sterilization or roasting of cocoa nibs. If this process is done correctly, most microorganisms are killed. If the temperature is too low or if the processing time is too short, too many microorganisms may remain in the product, making it unsafe for consumption. Compliance with all CCPs in a production process ensures the production of a safe product.
Examples of hygiene practices at Barry Callebaut:
- Production workers and cleaners always wear clean clothes
- Hairnets must be worn when entering production areas
- Training in personal hygiene is conducted for all staff, including contractor staff
- Thorough cleaning of production areas
- Each production line is dismantled annually for thorough cleaning and preventive disinfection
- General anti-vermin treatment
- Limited number of access points to manufacturing area with compulsory disinfection of hands
- Wrist-watches, rings, earrings, necklaces and bracelets may not be worn in production areas
- No smoking allowed except in a limited number of designated areas
