Good Hygiene Practices Module 2, Module 11 Recall and Traceability.
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Transcript of Good Hygiene Practices Module 2, Module 11 Recall and Traceability.
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.