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What hygiene practices are followed in your production facilities?

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Overview

Category: Food safety

Barry Callebaut has adopted the Good Manufacturing Practices (GMPs) defined by the U.S. government in 1970. These include the Hazard Analysis Critical Control Points (HACCP) system. This system identifies and defines the risks or hazards that may occur, as well as the preventive measures that need to be taken in order to ensure food safety. We apply HACCP to all steps of our production process, from the processing of raw materials to the manufacture of the consumer product. The system applies to (micro) biological risks causing food spoilage or illness, physical risks caused by foreign matter such as glass, metal and wood or chemical risks from toxins and pesticides. We adopted a separate fourth category that addresses allergens. Allergens are substances that trigger immune system reactions in the human body.

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

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