Cargill Cocoa and Chocolate Answerraire on Quality and Food Safety
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Cargill Cocoa and Chocolate
Answerraire on Quality and Food Safety
This Answerraire on Quality and Food Safety is revised by:
Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin
Date : November 2012
The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as, a
guarantee or warranty, nor a part of our contractual or other legal obligations.
© Cargill, Incorporated 2010 Page 1CONTENTS 1. GENERAL INFORMATION ..................................................................................................................... 3 - SUPPLIER NAME & ADDRESS ................................................................................................... 3 - PRODUCTION SITES ................................................................................................................ 3 - CONTACTS ............................................................................................................................. 3 - PRIMARY ACTIVITIES ............................................................................................................... 3 2. PROCESS DESCRIPTION .................................................................................................................... .4 - FLOWCHART CHOCOLATE......................................................................................................... 4 - FLOWCHART COATING AND FILLING ........................................................................................... 5 3. QUALITY MANAGEMENT SYSTEMS AND CERTIFICATION ....................................................................... 6 4. ORGANISATION ................................................................................................................................. 7 5. QUALITY PROGRAMS .................................................................................................................... 8-17 - RAW MATERIALS ..................................................................................................................... 8 - BUILDING DESIGN AND AREAS ................................................................................................... 8 - PROCESS PLANTS AND EQUIPMENT .......................................................................................... 8 - CLEANING / HOUSEKEEPING..................................................................................................... 8 - PROTECTIVE CLOTHING / PERSONEL & HYGEINE RULES .............................................................. 9 - TRAINING / EDUCATION ............................................................................................................ 9 - PEST CONTROL ..................................................................................................................... 10 - PACKAGING .......................................................................................................................... 11 - TRANSPORTATION AND SEALING ............................................................................................. 12 - W ASTE DISPOSAL.................................................................................................................. 13 - QUALITY ASSURANCE ............................................................................................................ 13 - QUALITY CONTROL ................................................................................................................ 14 - FOOD SAFETY ....................................................................................................................... 15 - FOOD SECRURITY AND BIO-TERRORISM PREPAREDNESS .......................................................... 15 - ENVIRNOMENT & SAFETY ....................................................................................................... 16 - TRACEABILITY & CRISIS MANAGEMENT: ................................................................................... 16 - GMO ................................................................................................................................... 17 - ALLERGEN LABELING ............................................................................................................ 17 - CARGILL'S SOCIAL RESPONSIBILITY ......................................................................................... 17 - CARGILL'S GUIDING PRINCIPLES.............................................................................................. 17 - CARGILL COCOA & CHOCOLATE WEBSITE ................................................................................ 17 - ATTACHEMENTS .................................................................................................................... 17 - CERTIFICATES .......................................................................................................................... - FINISH PRODUCTS & CHARACTERISTICS ...................................................................................... This Answerraire on Quality and Food Safety is revised by: Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin Date : November 2012 The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as, a guarantee or warranty, nor a part of our contractual or other legal obligations. © Cargill, Incorporated 2010 Page 2
1 - General information:
Supplier: Cargill Cocoa & Chocolate
Production Site: Berlin Lichtenrade
Address Straße 9 11-15
12309 Berlin
Production Site:
Berlin Reinickendorf
Address
Flottenstraße 24G
13407 Berlin
Contacts: Name: Number:
Director Quality, Food Safety & Mr. Kamphuis + 31 75 646 66 35
Technical Services
Operations Manager Mr. Moes +49 (0) 30 408 94 212
QA Manager Mr. Reimann +49 (0) 30 408 94 148
Sales Managers Mrs. Schmidt +49 (0) 30 408 94 150
Technical Service Manager Mr. von Heymann +49 (0) 30 408 94 105
Lichtenrade:
QC Manager Mrs. Lorenz +49 (0) 30 747 00 820
Plant Manager Mr. Horn +49 (0) 30 747 00 824
Reinickendorf:
QC Manager Mrs. Füll +49 (0) 30 408 94 170
Plant Manager Mr. Pönack +49 (0) 30 408 94 197
Primary Activities:
Our core activity is the production of (organic) chocolate or compounds. These activities are
carried out with approximately 350 employees on production locations in Belgium
(Mouscron, Antwerp), France (Grand Quevilly), Germany (Klein Schierstedt, Berlin), United
Kingdom (Worksop), the Netherlands (Deventer) .Typical processing techniques used are
mixing, grinding, conching and tempering. Final products are supplied in liquid (bulk) and
solid (packed). Production during 24 hours a day and 7 days a week
This Answerraire on Quality and Food Safety is revised by:
Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin
Date : November 2012
The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as,
a guarantee or warranty, nor a part of our contractual or other legal obligations.
© Cargill, Incorporated 2010 Page 32 - PROCESS DESCRIPTION CHOCOLATE This Answerraire on Quality and Food Safety is revised by: Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin Date : November 2012 The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as, a guarantee or warranty, nor a part of our contractual or other legal obligations. © Cargill, Incorporated 2010 Page 4
2 - PROCESS DESCRIPTION COATINGS AND FILLINGS This Answerraire on Quality and Food Safety is revised by: Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin Date : November 2012 The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as, a guarantee or warranty, nor a part of our contractual or other legal obligations. © Cargill, Incorporated 2010 Page 5
3 - Quality Management Systems and Certification: The Quality, Environmental, Health & Safety Management system meets the highest standards to facilitate approval in various countries. The following third party certifications are in place: • IFS, certified by Tüv Rheinland • BRC, certified by Tüv Rheinland • Organic EU Bio/ NOP certified by Lacon • Organic NOP certified by Lacon Kosher: The Berlin sites are Dairy Kosher and Kosher pareve for listed products certified by Orthodox Union This Answerraire on Quality and Food Safety is revised by: Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin Date : November 2012 The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as, a guarantee or warranty, nor a part of our contractual or other legal obligations. © Cargill, Incorporated 2010 Page 6
4 - Organisation: Cargill Cocoa & Chocolate includes the following chocolate production activities:Cargill Cocoa & Chocolate Mouscron: Production of (organic) chocolate Cargill Cocoa & Chocolate Antwerp: Production of chocolate Cargill Cocoa & Chocolate Klein Schierstedt: Production of chocolate Cargill Cocoa & Chocolate Grand Quevilly: Production of chocolate Cargill Cocoa & Chocolate Deventer: Production of (organic) chocolate, chocolate flavoured and white coatings and fillings Cargill Cocoa & Chocolate Berlin (2 sites) : Production of (organic) chocolate This Answerraire on Quality and Food Safety is revised by: Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin Date : November 2012 The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as, a guarantee or warranty, nor a part of our contractual or other legal obligations. © Cargill, Incorporated 2010 Page 7
5 - Quality Programs: RAW MATERIALS Suppliers of raw materials are selected, audited and approved according our supplier approval procedures to ensure we use only raw material which are suitable for their intended use. BUILDING DESIGN AND AREAS The buildings are constructed and maintained giving total protection from the elements. Surrounding is concreted and vegetation within the perimeter is controlled to discourage entry of pest onto the site. Fences securely enclose sites, and precautions are taken to assure food defence, which are in line with FDA guidelines. Within the building, zones are clearly defined with physical barriers wherever possible and entries are clearly marked. High hygiene standards are defined and implemented to exclude possible sources of contamination. Light tubes and bulbs are protected from accidental breakage. A glass policy and glass inspection procedures are in place. Dispatch areas adequately protect the product against the elements. PROCESS PLANTS AND EQUIPMENT The processing plants consist of areas and equipment that are easy to maintain and cleaned. Equipment and processing aids are suitable for the use in food processing and meet the industry hygienic requirements. The required safety level is defined by performing HACCP risk analysis, which ensures a high level of product safety. E.g. by HACCP risk analyses the use of food grade lubricants is defined in cases where there is a risk for contact with the product. Equipment that is used to measure or monitor the process is calibrated according a preventative maintenance program. CLEANING / HOUSEKEEPING Equipment and production/storage areas are cleaned according to a fixed cleaning schedule. After cleaning, Cleaning Registration forms are completed and signed by the cleaner and his/her supervisor. Only cleaning agents prescribed for use in a food-processing environment are used. Permitted agents are used according to the instructions given on the label and the product information sheet. Cleaning equipment is colour coded and separated per designated area may not be made of wood. After a piece of machinery/equipment has been cleaned or maintained, it is checked before being re- commissioned to make sure that no tools or foreign materials have been left on/in it. The site has a cleaning schedule for each workshop. Both internal personnel and an external company are used for daily cleaning of the floors, on all days the site is in operation. An external company performs exterior cleaning of factory. This Answerraire on Quality and Food Safety is revised by: Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin Date : November 2012 The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as, a guarantee or warranty, nor a part of our contractual or other legal obligations. © Cargill, Incorporated 2010 Page 8
PROTECTIVE CLOTHING / PERSONEL & HYGIENE RULES To avoid contamination of the product by direct contact of operators, the following preventative measures are taken: People in production areas are obligatory to wear clean company clothing in order to prevent product from becoming contaminated through human contact. Operators change protective clothing daily and after spillage. Operators in packaging area systematically change protective clothing after lunch Visitors and employees that do not participate in direct production operations wear a coat (company clothing) and overshoes. Company clothing has only inside pockets. Outside pockets are only on waist level. Company clothing is changed daily and laundered and stored separately from personal clothing. Personal property is not brought into the production areas and no-one may smoke, drink, eat or chew gum in a production area. Jewellery and watches are not allowed in production areas. Glass and hard plastic objects are managed by the glass policy. A hair net, even when wearing a safety helmet covers hair. Hands are washed and disinfected before entering the factory and when hand washing signs say so. Medication must not be brought into production areas. Exceptions can be made “on doctors orders”, after approval by the production management. Contagious illnesses are reported to production management. Breaches of the skin, open wounds or boils must be covered with a blue metal detectable plaster. Use of cosmetics, perfumes, nail-varnish, false nails, etc is not allowed inside the production areas. Food is not stored in lockers unless a hermetically sealed container covers it. The place to store lunches is the refrigerator in the canteen. Ear-protection devices are “metal detectable”. Visitors and contractors have to sign the health questionnaire to make them aware of the risks of diseases transferable through food and to prevent contamination of our products TRAINING / EDUCATION At Cargill Cocoa and Chocolate we have a strong history in the education and the training of our employees. We realise that knowledge and awareness of quality by the employees are key elements to maintain the high level of performance that we are on. Each year all our production employees receive training on various issues i.e. HACCP, microbiology, quality measurements, and personal safety. This Answerraire on Quality and Food Safety is revised by: Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin Date : November 2012 The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as, a guarantee or warranty, nor a part of our contractual or other legal obligations. © Cargill, Incorporated 2010 Page 9
PEST CONTROL Cargill Cocoa and Chocolate has a formalized preventive pest control program maintained in the facilities. Outside qualified pest control contractors (Schadex) provides the pest control program conducted in total compliance with the regulatory requirements. The pest control contract describes the specific services to be rendered including materials used, methods, precautions, and licenses and chemical safety data information. Specific procedures include: - Outside bait stations for the control of rats and mice. These bait stations meet tamper resistance standards and are properly positioned, anchored in place, locked, and properly labelled in compliance with regulatory requirements. The bait stations are installed around the exterior perimeter of the facility at 10-15 meter intervals. Lids to the bait stations are locked with devices supplied by the manufacturer. - Non-toxic bait inside the buildings. - The internal devices used for routine monitoring purposes are positioned at 6.5-13 meter intervals along exterior perimeter walls. Where possible, rodent control devices are installed at each side of pedestrian doors or where there is a potential for rodent entry into the facility. - Electric flying insect monitors and Pheromone traps are used as needed to identify flying insect entry into the facility. Units should be installed so that insects are not attracted from outside the building and are placed outwards 3 meters of exposed product on a production or packaging line. - 12 routine visits per year Cargill Cocoa and Chocolate audits the pest control contractor according to our Supplier approval program including a periodical meeting with the account manager. Facility visit frequency. Moreover an expert field Biologist audits Cargill Cacao and Chocolate two times a year. Results of the routine visits (reports, recommendations and corrective actions) are visible on the internet at “schadex.de”, for Schadex This Answerraire on Quality and Food Safety is revised by: Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin Date : November 2012 The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as, a guarantee or warranty, nor a part of our contractual or other legal obligations. © Cargill, Incorporated 2010 Page 10
PACKAGING
For chocolate bulk shipments are the most common.
We can supply our products in several packaging types:
Blocks, pails, drops in cartons.
For the packaging for your products see attachement.
Food safety is of paramount importance and we demand the same commitment to food safety from
our packaging suppliers.
Agreed specifications exist which declare suitability for foodstuffs.
Primary packaging:
Primary Packaging materials is certified by our suppliers to comply with 2002/72/EC
Pallets:
Wood
- We use new and clean wooden, one-way pallets with the following sizes: 80X120 cm,
100X120 cm.
Wooden pallets that are produced for Cargill Cocoa and Chocolate are treated for pests.
The methods that are used are compliance with wood packaging material treatment as
described in 7CFR 319.40 or ISPM 15.
Also the pallets are marked with the International Plant Protection Convention (IPPC) logo on
two sides. The IPPC logo identifies the treating company number, the method of treatment,
and the country treatment occurred in.
- Euro pallets- Plastic: one way and exchange
This Answerraire on Quality and Food Safety is revised by:
Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin
Date : November 2012
The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as,
a guarantee or warranty, nor a part of our contractual or other legal obligations.
© Cargill, Incorporated 2010 Page 11TRANSPORTATION AND SEALING Transportation: As part of our quality/food safety programs we have detailed requirements and recommendations the Transport Company must comply with. These standards are mainly based on the Quality Management System Requirements of ISO-22000; the Codex “General principles of Food Hygiene” and “HACCP-system”; national and EU laws and regulations. Cargill does only allow transportation of their bulk foodstuffs in bulk food tankers/containers, which comply with all laws and regulations applying at the time in the countries of operation. Sealing: Tamperproof Sealing is applicable for the following transports from, and towards our companies: - All internal and external bulk transports, - Container transports, - Full truck loads, as far the transported material is a raw material, auxiliary, additive, semi- manufactured or end product (grouping transport also possible). As minimum (unless otherwise specified) sealing is mandatory for: - Manholes, tanker loading and unloading points and pump compartments. Tamperproof seals are to be labelled with a seal number (if applicable with Cargill logo), corresponding with the numbers included in the delivery documentation. Note: All openings into bulk tankers must be equipped for fitting an effective security seal. The seals must prevent hatches from being opened or partially opened. Hoses should also be capped at both ends and sealed or the hose compartment should be effectively locked or sealed. Receipt: - For Bulk carriers coming from cleaning stations, seal numbers on the cleaning certificate are mandatory - For internal transport the seal numbers are administrated on the loading documents, log book or cleaning certificate Seal numbers are checked (matched with loading form or cleaning certificate) and documented by Cargill Cocoa and Chocolate employees. When no adequate sealing is demonstrated, the goods will not be unloaded Dispatch: - After loading, sealing is mandatory. - Seals will be made available by Cargill Cocoa and Chocolate, and fit by the driver. - Seal numbers are documented on the applicable loading form, from which a copy is documented. This Answerraire on Quality and Food Safety is revised by: Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin Date : November 2012 The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as, a guarantee or warranty, nor a part of our contractual or other legal obligations. © Cargill, Incorporated 2010 Page 12
WASTE DISPOSAL Waste is handled in compliance with national law and in such a way that neither our final product nor the processing environment is contaminated. Waste containers are emptied and cleaned regularly. Waste disposal procedures are always taking into account environmental issues. Waste that is suitable for feed will by disposed in that way. Waste that is suitable for bio-energy will be disposed in that way. Cargill Cacao and Chocolate France is ISO 14001 certified. QUALITY ASSURANCE The Quality department is amongst others responsible for monitoring and managing the quality status at all levels. e.g. in the offices, laboratories, factories and warehouses. Also they organize appropriate training, perform internal/external audits and coordinate third party audits. Quality Assurance compromises all planned and systematic activities, preventative measures and precautions taken to ensure that the predefined quality of the product is reached and consistently maintained with the purpose “the right things are done”. Inter site auditing. Within Cargill quality managers are auditing each other sites on yearly base, using the Cargill Food Safety & Regulatory Affairs auditing manual. Our quality assurance department can also facilitate your supplier approval process. Dependent on your demands for supplier approval you may: -Perform an audit at the applicable facilities; our counter question may be to pay a visit to your production site to learn how the product is received and used and to see the way our customer works. -Receive a copy of our quality policies and approaches. -Ask us to complete a self-assessment questionnaire. This Answerraire on Quality and Food Safety is revised by: Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin Date : November 2012 The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as, a guarantee or warranty, nor a part of our contractual or other legal obligations. © Cargill, Incorporated 2010 Page 13
QUALITY CONTROL The demand for product consistency and adherence to food safety standards are of paramount importance to us and to our customers. To ensure this we invest a lot of time, effort and funding to enable us to monitor every stage of the production process. Raw materials and in particular cocoa beans are tested according to internal specification before entering the production process (positive release). During the whole process, in-process control is performed to verify compliance to specifications and where applicable adjust process parameters. Samples are extensively analyzed on physical/ chemical characteristics and microbiological quality. The end products are analyzed and released according to agreed product specifications. The analysis of pathogens and contaminants is performed in our accredited extern microbiological laboratory (based on ISO 17025), all other analysis in our internal microbiological laboratory. For our microbiological analysis we use: For Total Plate Count: ISO4833-1991-PCA 48h / 37°C For Enterobacteriaceae: SO7402-1993-VRBG 24h / 37°C For E. Coli: Rapid’E.coli alternative to ISO16649-2-2001 For yeast and mould: ISO7954-1988-YCG 72h / 30°C For salmonella: Detection: PCR (AFNOR &AOAC validated). Confirmation rapid Salmo (AFNOR &AOAC validated) We are constantly checking: - Raw material physical and microbiological properties.- the fineness, colour and rheology of our products - the taste of our products - the microbiological parameters of our products - Monitoring of contaminants such as mycotoxins, pesticides and heavy metals - Environmental monitoring Our extensive quality control systems ensure that our customers receive consistent and safe ingredients. This Answerraire on Quality and Food Safety is revised by: Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin Date : November 2012 The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as, a guarantee or warranty, nor a part of our contractual or other legal obligations. © Cargill, Incorporated 2010 Page 14
FOOD SAFETY
Food safety is a cornerstone of our business. Our food safety program is founded on IFS/ BRC. In
our detailed HACCP (Hazard Analysis of Critical Control Points) system we have identified all
potential hazards to the safety of our products. This program includes the preventive measures we
take and how critical limits are defined. Each Critical Control Point describes the line of
responsibility and what action needs to be taken to prevent accidents.
Our metal protection program illustrates our dedication to food safety.
We have installed: highly sensitive metal detectors in the packaging lines.
the strongest available magnets in our liquid loading stations.
Tank trucks are sealed after loading at our premises. Hygiene in production areas and cleaning
procedures further contribute to our integral approach to food safety.
Food safety Prerequisite Programs
•Presence of a maintenance system.
•Presence of a Master Cleaning Schedule and overall cleaning chemicals scheme
•Calibration of measuring and process equipment
•Training of personnel (operators and engineers) on relevant subjects
•Pest control system based on schadex.de.
•Monitoring of plant-parameters and (critical) control points
•Performance of housekeeping - and plant inspections
•Traceability system.
•Separation of different waste streams
•Glass policy
To get updated about the latest developments, we participate in various national and international
discussions on food safety.
Foreign Material Prevention
Cargill Cocoa and Chocolate production lines are equipped with:
- Metal detectors
- Magnetic traps
- Sieves
- Filters
FOOD SECURITY AND BIO-TERRORISM PREPAREDNESS
We evaluate our processes and facilities using a risk analysis checklist, which is based on current
best practice. From this evaluation we determine food security risks and improvement measures.
The status of implemented security measures is verified through our internal auditing program.
This Answerraire on Quality and Food Safety is revised by:
Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin
Date : November 2012
The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as,
a guarantee or warranty, nor a part of our contractual or other legal obligations.
© Cargill, Incorporated 2010 Page 15ENVIRONMENT & SAFETY Within Cargill Cocoa and Chocolate the environmental management and occupational health and safety management are integrated. An annual program is established to assure continuous improvement in the areas of quality, environment, health and safety. Our environment, health and safety policy is available on request to the public and authorities TRACEABILITY & CRISIS MANAGEMENT Traceability of Cargill Cocoa & Chocolate Products: Every lot of product produced by Cargill Cocoa & Chocolate has its own unique identification number. This lot number exists of 2 letters and 6 numbers with the following structure; Example: LL123456 LL = location code. The numbers are automatically generated by our ERP system per production location Location code: AN for products produced in our production site in Antwerp RE for products produced in our production site in Berlin Reinickendorf LI for products produced in our production site in Berlin Lichtenrade DV for products produced in our production site in Deventer RO for products produced in our production site in Grand Queville KS for products produced in our production site in Klein Schiersted WS for products produced in our production site in Worksop Based on the lot number we are able to trace back all production and analytical details of a production batch, including suppliers of raw material, packaging material up to the customers of shipped goods. We would therefore, in case of enquiries, advise you to always mention the lot number and the sales order number Crisis management: We have a crisis management procedure in place in compliance with EC/178/2002. This procedure consists of crisis management team, which is called together in case of a crisis and sequel steps. For any calamities that might arise, an alarm number has been set up. Irena Schmidt (Sales Managers) 0172/ 30 63 066 The crisis management procedure is annually tested by performance of a mock recall test. This Answerraire on Quality and Food Safety is revised by: Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin Date : November 2012 The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as, a guarantee or warranty, nor a part of our contractual or other legal obligations. © Cargill, Incorporated 2010 Page 16
GMO Cargill Cocoa & Chocolate certifies that where for the production its products soy bean lecithin is used, we only use Identity Preserved (IP) lecithin. According to the European Legislation EC 1829/2003 and EC 1830/2003 our products do not require any labelling as regards to GMO. If this information leads to any further questions from your side, or if you want to discuss specific situations, please feel free to contact us at any time. ALLERGEN LABELLING Allergen labelling on our products in relation to allergen and allergen cross contamination is in line with Directive 2000/13/EC as amended by 2003/89/EC, 2005/26/EC and 2006/142/EC. Cargill Cocoa and Chocolate is well aware that according to Directive 2000/13/EC, as amended by allergen Directive 2003/89 our customers have specific labelling obligations and have to ask their suppliers whether the ingredient they sell triggers the specific labelling obligations. Moreover, labelling of allergens that can only be present through cross contamination is not part of the Directive 2000/13/EC as amended by 2003/89/EC 2005/26/EC and 2006/142/EC. The final decision regarding the information that you as a customer wish to put on your label lies with you, Cargill Cocoa and Chocolate only has an advisory role. CARGILLS SOCIAL RESPONSIBILITY We partner with industry, governments, non-governmental organizations (NGOs) and local communities to help identify and encourage responsible and sustainable practices All sites have successful passed the Smeta+ audit on enabling a responsible supply chain. CARGILL’S GUIDING PRINCIPLES See www.cargill.com for the Cargill’s citizenship report CARGILL COCOA & CHOCOLATE WEBSITE See www.cargillcocoachocolate.com Attachments To this answerraire the following documents are attached: Quality certificates Product specification sheets for: This Answerraire on Quality and Food Safety is revised by: Name : Frank Reimann Quality Manager Cargill Cocoa & Chocolate Berlin Date : November 2012 The information contained herein is believed to be true and correct at the time of our response. It is not, and should not be construed as, a guarantee or warranty, nor a part of our contractual or other legal obligations. © Cargill, Incorporated 2010 Page 17
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