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Module 2, Module 11. Recall and Traceability. Presentation Outline. Recalling unsafe foods from the market Applying traceability as a tool to control food hazards Establishing traceability within a business to enable effective recalls Preparing for effective recalls. What is a food recall?.

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Presentation Transcript
presentation outline
Presentation Outline

Recalling unsafe foods from the market

Applying traceability as a tool to control food hazards

Establishing traceability within a business to enable effective recalls

Preparing for effective recalls

Module 11 - Recall and Traceability

what is a food recall
What is a food recall?

Removing unsafe food from the market

In the event of a food safety incidence/emergency

Reducing the risks to consumers

Module 11 - Recall and Traceability

protecting consumers by recalling products
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”.

Module 11 - Recall and Traceability

examples of unsafe foods that should be removed from the market
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

Module 11 - Recall and Traceability

efficient recalls require 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.

Module 11 - Recall and Traceability

presentation outline1
Presentation Outline

Recalling unsafe foods from the market

Applying traceability as a tool to control food hazards

Establishing traceability within a business to enable effective recalls

Preparing for effective recalls

Module 11 - Recall and Traceability

understanding the different uses of traceability
Understanding the different uses of traceability

Traceability is a tool to

control food hazards

provide reliable product information

guarantee product authenticity

Module 11 - Recall and Traceability

linking each operator within a food chain
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!

Module 11 - Recall and Traceability

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

Farm

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.

Transport

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

Miller

Baker

Customer

Module 11 - Recall and Traceability

presentation outline2
Presentation Outline

Recalling unsafe foods from the market

Applying traceability as a tool to control food hazards

Establishing traceability within a business to enable effective recalls

Preparing for effective recalls

Module 11 - Recall and Traceability

example of a contaminant alert in a wheat food chain
Example of a contaminant alert in a wheat food chain

Tracing the origin of a mycotoxin alert

At which stage did the hazard enter the food chain?

food hazard

Module 11 - Recall and Traceability

developing the capacities to trace at a business level
Developing the capacities to trace at a business level

incoming materials

processing

sales

Module 11 - Recall and Traceability

enabling product tracing according to one step back
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”

Module 11 - Recall and Traceability

adapting supplier documentation
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

15

Module 11 - Recall and Traceability

maintaining traceability during processing
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

16

Module 11 - Recall and Traceability

using a lot as an unit of traceability
Using a “lot” as an unit of traceability

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

17

Module 11 - Recall and Traceability

braking product flow into lots
Braking product flow into lots

Defininga lot:

Define one product produced on the same date.

Assign a letter or number to it.

Lot A: wheat flour

Date of production: 15.2.12

Lot B: maize flour

Date of production: 15.2.12

Module 11 - Recall and Traceability

lot sizes can vary
Lot sizes can vary

best-before date

lot number

mineral water bottle lid

Module 11 - Recall and Traceability

tracing one step forward along the chain
Tracing one step forward along the chain

A business should document

quantity of each product shipped and

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.

Module 11 - Recall and Traceability

effective traceability relies on consistent documentation
Effective traceability relies on consistent documentation

Businesses must establish a system of consistent GMP documentation.

Module 11 - Recall and Traceability

an example of traceability achieved with standard gmp documentation
An example of traceability achieved with standard GMP documentation

supplies

processing

sales

Process Control Documentation

Delivery Slip

apple juice

lot X/Date ...

apples

lot A

Delivery Slip

apples

lot A/Date ...

apple juice lot X / date

Packing Slip

apple juice

lot X/Date ...

Standard Entry Document

apples

lot A/Date ...

labelled with:lot X / date

Module 11 - Recall and Traceability

deciding how long to keep documentation for traceability purposes
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.

Module 11 - Recall and Traceability

appreciating the benefits of consistent documentation and record keeping
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

Module 11 - Recall and Traceability

presentation outline3
Presentation Outline

Recalling unsafe foods from the market

Applying traceability as a tool to control food hazards

Establishing traceability within a business to enable effective recalls

Preparing for effective recalls

Module 11 - Recall and Traceability

legal requirements regarding recall need to be respected
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.

Module 11 - Recall and Traceability

understanding who initiates a recall
Understanding who initiates a recall

The identification of a potential food safety hazard can happen both

business-internally

or

externally by authorities or suppliers

Module 11 - Recall and Traceability

each business must be prepared for recalls
Each business must be prepared for recalls

A well handled recall shows that a business

is trustworthy;

cares about the safety of consumers.

Module 11 - Recall and Traceability

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

Module 11 - Recall and Traceability

rehearsing and testing the worst case scenario
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.

Module 11 - Recall and Traceability

summary of training
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.

Module 11 - Recall and Traceability

you are here
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.

Module 11 - Recall and Traceability

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