Nestle reworks testing for cookie dough

Tuesday, April 13, 2010 @ 04:04 PM gHale


After one E. coli recall Nestle USA’s Baking Division retooled its testing process for making its Toll House refrigerated cookie dough. Even that change wasn’t enough as the baking giant discovered after it finished making the product, but before it shipped, they found E. coli again.

That is why Nestle is changing its process yet again as it converts over to heat-treated flour.

“Consistent with our quality standards for Nestle Toll House refrigerated cookie dough, this change will only further enhance the safety of our products,” said Paul Bakus, General Manager, Nestle USA Baking Group.

In June 2009, Nestle USA voluntarily recalled refrigerated cookie dough after the Food and Drug Administration (FDA) and Centers for Disease Control conducted an investigation into reported E. coli O157:H7 illnesses. The product relaunched in August of 2009 following an investigation at the Danville, Va., manufacturing facility and implementation of a new strenuous testing protocol. The quality assurance protocol includes testing ingredients before they enter the facility, rigorous environmental sampling throughout the facility, and testing of finished product before it ships to customers.

But in January, Nestle told the FDA two samples of Nestle Toll House refrigerated cookie dough manufactured at the Danville plant did not pass the new testing and had tested positive for E. coli O157:H7.

As a result the finished product never left the plant or entered the supply chain, and none went out to customers. Product currently on store shelves displaying the “New Batch” sticker should be good to go and the company is not recalling any product.

The process of converting to heat-treated flour started in mid January and production began at the end of the month. The new product in now on store shelves.



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