Good Hygiene Practices

Module 2, Module 11

Recall and Traceability

Slide 2 Module 11 - Recall and Traceability

Presentation Outline

1. Recalling unsafe foods from the market2. Applying traceability as a tool to control food hazards3. Establishing traceability within a business to enable

effective recalls4. Preparing for effective recalls

Slide 3 Module 11 - Recall and Traceability

What is a food recall?

Removing unsafe food from the

market

Reducing the risks to consumers

In the event of a food safety incidence/emergency

Slide 4 Module 11 - Recall and Traceability

Protecting consumers by recalling products

This training tool uses the working definition of the term “recall” as defined in the mentioned FAO/WHO guide:

“Recall is the action to remove food from the market at any stages of the food chains, including consumers”.

Slide 5 Module 11 - Recall and Traceability

Examples of unsafe foods that should be removed from the market

product identified as the source of a food outbreak

above-legal quantities of pesticide residues in vegetables

metal fragments in a puree

critical quantities of microorganisms in ground meat

allergenic nuts in a nut-free cereal mixture

Slide 6 Module 11 - Recall and Traceability

Efficient recalls require traceability

Tracing within a food chain requires that each business should be able to

identify which of its products are or potentially are unsafe;

and communicate to others (authorities, customers,

consumers) which products have been identified as unsafe and need to be recalled.

Slide 7 Module 11 - Recall and Traceability

Presentation Outline

1. Recalling unsafe foods from the market2. Applying traceability as a tool to control food hazards3. Establishing traceability within a business to enable

effective recalls4. Preparing for effective recalls

Slide 8 Module 11 - Recall and Traceability

Understanding the different uses of traceability

Traceability is a tool to

control food hazards

provide reliable product information

guarantee product authenticity

Slide 9 Module 11 - Recall and Traceability

Linking each operator within a food chain

at any specified stage of the chain

where did food come from? (one step back);

and to where did food go? (one step

forward).

Broken links in a food chain prevent traceability!

Slide 10 Module 11 - Recall and Traceability

Illustrating the linking of each operator along a simplified value chain for wheat

A primary producer will have to keep track of the origin of supplies (i.e. pesticides) and which miller(s) the wheat was delivered to.

A miller must know which farms supply the wheat, how many sacks of wheat are produced from stored grain and to whom the flour is shipped.

Bakers must know who supplies their flour, into which products it is incorporated and where their final products are delivered to.

Miller

BakerCustomer

Transport

Farm

Slide 11 Module 11 - Recall and Traceability

Presentation Outline

1. Recalling unsafe foods from the market2. Applying traceability as a tool to control food hazards3. Establishing traceability within a business to enable

effective recalls4. Preparing for effective recalls

Slide 12 Module 11 - Recall and Traceability

Example of a contaminant alert in a wheat food chain

At which stage did the hazard enter the food chain?

food hazard

Tracing the origin of a mycotoxin alert

Slide 13 Module 11 - Recall and Traceability

Developing the capacities to trace at a business level

incoming materials salesprocessing

Slide 14 Module 11 - Recall and Traceability

Food business operators should be able to document one step back along the chain from where they obtained their supplies.

Documentation of traceability change depending on type of supplier.

Enabling product tracing according to “one step back”

Slide 15 Module 11 - Recall and Traceability 15

Adapting supplier documentation

farm: written confirmation of date of harvest/production

wholesaler: packaging should be labelled with country or region of origin, date of production, best-before date, if possible, lot number, name of original producer or at least name of wholesaler

market or shop with open packaging system and lacking documentation / labeling: buyer to document details and to ask seller where foods are from

Slide 16 Module 11 - Recall and Traceability 16

Maintaining traceability during processing

Keep track of supplies used; which final products raw materials and ingredients end up

in; which final products packaging is used for, etc.

by consistent recording defining a quantity of product to be followed on its path

along the value chain

Slide 17 Module 11 - Recall and Traceability 17

Using a “lot” as an unit of traceability

Codex definition of “lot” “... a definitive quantity of a commodity produced essentially under the

same conditions”.

Slide 18 Module 11 - Recall and Traceability

Braking product flow into lots

Defining a lot:

1. Define one product produced on the same date.

2. Assign a letter or number to it.

Lot A: wheat flourDate of production: 15.2.12

Lot B: maize flourDate of production: 15.2.12

Slide 19 Module 11 - Recall and Traceability

Lot sizes can vary

lot number

best-before date

mineral water bottle lid

Slide 20 Module 11 - Recall and Traceability

Tracing one step forward along the chain

A business should document I. quantity of each product shipped and II. whom product was shipped to.

This can be done by keeping copies of delivery documentation; maintaining a list of all items shipped; and careful monitoring of the inventory.

Slide 21 Module 11 - Recall and Traceability

Effective traceability relies on consistent documentation

Businesses must establish a system of consistent GMP

documentation.

Slide 22 Module 11 - Recall and Traceability

An example of traceability achieved with standard GMP documentation

Standard Entry Document

appleslot A/Date ...

Process Control Documentation

apple juice lot X / date

labelled with:lot X / date

Delivery Slip

apple juicelot X/Date ...

appleslot A

Delivery Slip

appleslot A/Date ...

Packing Slip

apple juicelot X/Date ...

supplies processing sales

Slide 23 Module 11 - Recall and Traceability

Deciding how long to keep documentation for traceability purposes

How long traceability-relevant records should be kept depends on factors such as

legal requirements, customer requirements, shelf-life of final product.

Retain all records to trace hazards along the food chain even after all products have been sold/consumed.

Slide 24 Module 11 - Recall and Traceability

Appreciating the benefits of consistent documentation and record keeping

Documentation and record keeping enable and facilitate:

Control of supplies, stock and sales, Identification of the cause for safety or quality

problems. reduction of quantity of products to be recalled excluding a brand from a recall

Slide 25 Module 11 - Recall and Traceability

Presentation Outline

1. Recalling unsafe foods from the market2. Applying traceability as a tool to control food hazards3. Establishing traceability within a business to enable

effective recalls4. Preparing for effective recalls

Slide 26 Module 11 - Recall and Traceability

Legal requirements regarding recall need to be respected

Required procedures for implementing recalls at a business level vary from country to country.

Businesses will have to familiarise themselves with the exact terms used and the underlying legal requirements.

Slide 27 Module 11 - Recall and Traceability

Understanding who initiates a recall

The identification of a potential food safety hazard can happen both

business-internally or externally by authorities or suppliers

Slide 28 Module 11 - Recall and Traceability

Each business must be prepared for recalls

A well handled recall shows that a business

is trustworthy;

cares about the safety of consumers.

Slide 29 Module 11 - Recall and Traceability

Develop instructions on how to handle a recall and identifying and training relevant personnel

Preparation to a recall includes developing a SOP that describes in clear and understandable language exactly

what must be done, and who is responsible for which actions.

Only trained personnel are able to handle a real-life recall situation!

Slide 30 Module 11 - Recall and Traceability

Rehearsing and testing the worst-case scenario

A recall system should be tested regularly to train personnel on how to

handle customers and authorities; trace all affected products in the market; recall foods and decide what to do with them.

Slide 31 Module 11 - Recall and Traceability

Summary of Training

Food recall = action to remove food from the market

Food recalls are the shared responsibility of authorities and businesses.

Recalls can only be effective and efficient if products can be traced.

Traceability relies on effective “trace one step back and one step forward” at any stage of the food chain.

Traceability requires careful documentation.

Only trained personnel can perform an effective recall.

Slide 32 Module 11 - Recall and Traceability

YOU ARE HERE

You have now completed Module 11 Recall and Traceability of Section 2 Applying GMPs; after reviewing any supporting documents and links you desire, please proceed to Module 12

Transportation.