Cargill Cocoa & Chocolate. The essentials united.
Food standards
In our industry no commitment is more important than producing safe food. Everything we do is tested according to the stringent international regulations and standards such as:
- HACCP (Hazard Analysis & Critical Control Points)
- BRC (British Retail Consortium)
- AIB (American Institute of Baking)
- ISO standards for quality and safety hazards
- IFS (International Food Standards)
We also manage and assure our environmental programmes through NEN-ISO 14001:2004. Our environment, health and safety policy is available to the public and authorities on request.
As part of our commitment to the highest standards, our microbiological laboratories are accredited based on internationally accepted criteria for competence of testing laboratories (ISO 17025:2005).
Quality is key
To ensure a consistently high quality of cocoa we take a sample from every bag of beans that enters our upcountry buying stations.
We check for size, moisture content, fermentation level, fat content and pH to make certain that the beans are within specification and conform to our stringent quality standards.