HACCP – Method for Managing the Food Safety of Our Products

Since our oak barrels come into contact with a food product (wines or spirits) during aging, we subject them to food safety standards just like their contents. The same applies to our staves and oak products for oenology.

For several years, we have implemented a health safety management method using HACCP (Hazard Analysis Critical Control Point). This method allows us to identify, assess, and control significant hazards related to food safety: biological hazards (viruses, bacteria…), chemical hazards (pesticides, additives…), and physical hazards (wood, glass…).

The analysis using the HACCP method has enabled us to create a documentation system that guarantees the food safety of our products in compliance with European regulations. It allows us to issue certificates of suitability for food contact for all of our cooperage products and oak materials for oenology.

Indeed, the barrels and alternative products we manufacture comply with the requirements of Regulation (EC) No. 1935/2004 regarding the suitability of wood for contact with foodstuffs. The following measures are carried out by a laboratory across all our processes, and all analysis results are archived.

• Each batch of wood used for production undergoes random sampling upon arrival at the cooperage (according to NFX06.022) for analysis of TCA/TBA, TeCa, PCA, TCP/TBP, TeCP, and PCP.

• All products that come into contact with the wood during its processing, such as pallets, battens, etc., undergo TCA/TBA, TeCa, PCA, and TCP/TBP, TeCP, PCP analysis.

• All other components of the barrel, such as wooden hoops, heads, bottoms, cotton, end bars, and dowels, undergo TCA/TBA, TeCa, PCA, TCP/TBP, TeCP, and PCP analysis. These analyses are performed through sampling

• In addition, air ambiance analyses and tests on packaging are conducted (TCA/TBA, TeCa, PCA, TCP/TBP, TeCP, PCP). The analyses are performed through sampling.

• All products and accessories used on our machines are food-safe certified.

We also have a periodic verification and maintenance program for the HACCP system to examine its implementation and allow for its revision.

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Finally, every year, a control audit is conducted by Bureau Veritas to verify compliance with and the evolution of our HACCP manual