(Update 05/07) Barry Callebaut detected salmonella positive production lot in Wieze, Belgium

Update Tuesday 05/07, 16h40
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​Based on an internal investigation, and confirmed by test results by external and independent laboratories, Barry Callebaut concludes that one batch of contaminated lecithin was the source of the salmonella contamination. This batch originated from a lecithin manufacturer and was transported by a 3rd party, whose names cannot be disclosed during the ongoing investigation of the root cause of the contamination. In the light of our transparent and constructive collaboration, the Belgian food authority (FAVV) has been informed about our findings. ​
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​This evolution is an important step forward for Barry Callebaut to determine the end responsibility for this contamination.

Update Friday 01/07, 12h30 ​
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​"Barry Callebaut has contacted in the last 48 hours all 73 affected companies that received contaminated products from the Wieze factory. Our internal investigation shows today that thanks to the quick response time, good cooperation with customers and authorities, and transparent communication, we were fortunately able to prevent contaminated products from entering the food supply chain. According to our internal investigation there is no food safety risk anymore for consumers. The FAVV is continuing their independent investigation to validate these findings”, says Korneel Warlop, Barry Callebaut spokesperson.
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​"We would also like to clarify regarding yesterday’s communication that the 73 companies are not all Belgian entities. There are also companies in the Netherlands, Spain, France, Poland, Kroatia, Denmark, Germany, UK and Italy. Here too our internal investigation shows that it was possible to prevent contaminated product from entering the food supply chain."
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​Barry Callebaut would like to reiterate, in line with the communication of the FAVV last night, that each company active in the food chain is responsible for the safety of its products. It is up to each individual company to agree with the FAVV how they can best guarantee the safety of their products in order to further guarantee food safety.
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​Barry Callebaut is the heart and engine of the chocolate industry. We therefore want to proactively ensure that not only us, but also all other affected food companies can resume their activities in a safe manner as soon as possible. Therefore, we have worked on an accelerated programme that allows them to remove the blocked products more efficiently. This afternoon (July 1), our customers will receive an overview with the specific conditions.

Wieze, Belgium, June 29, 2022 ​ – On Monday June 27, Barry Callebaut detected a salmonella positive production lot manufactured in Wieze. For Barry Callebaut food safety is paramount. Our robust food safety programmes 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 in Wieze 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 lines, we have taken the precautionary measure to stop all such 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.

B-ROLL video material of the chocolate factory in Wieze: https://we.tl/t-V3U5nACXsP