2.2. Microbiological Hazards

Raw cacao beans are a natural agricultural product and, as such, manufacturers recognise that there is an intrinsic risk of microbiological contamination of finished cocoa-based products. 

Cocoa and chocolate factories and the manufacturing processes are designed to sterilise the beans and so eliminate the risk of contamination by pathogenic organisms such as Salmonella. They follow stringent HACCP-based systems as outlined in the CAOBISCO Guide to Hygiene (CAOBISCO, 2011) and have to meet requirements for validation of preventative measures (kill step) as set in EU legislation (EC Regulation 178/2002), Codex Alimentarius HACCP (CAC CXC-1, 2020) and FSMA (FDA) requirements. 

Cocoa beans which have been mistreated at origin or during shipping and storage can acquire a level of contamination which exceeds the design capabilities of the sterilising treatments. 

Excessive microbiological contamination can result from too slow or inadequate drying, storage of wet beans, and contamination during drying or storage by animals including livestock and rodents. 

In addition to the care that should be taken to minimise contamination at source there must also be an effective hygiene barrier in cocoa and chocolate factories between incoming raw materials and finished goods. 

This obligation applies to all processing of cocoa beans to both final and intermediate products.