10 G U I DA N C E N OT E

Product Recall and Traceability

(Revision 2)
Guidance Note No. 10: Product Recall and Traceability (Revision 2)
B
 Guidance Note No. 10
Product Recall and Traceability
(Revision 2)

Published by:
Food Safety Authority of Ireland
Abbey Court
Lower Abbey Street
Dublin 1

Advice Line: 1890 33 66 77

Tel: +353 1 817 1300 Fax: +353 1 817 1301
Email: [email protected] Website: www.fsai.ie
©2010

Applications for reproduction should be made to the FSAI Information Unit

ISBN 0-9540754-9-8
CONTENTS

GLOSSARY OF TERMS 2

FOREWORD 4

INTRODUCTION 5

SCOPE 6

PART 1. FOOD TRACEABILITY 7

Introduction 7
Objectives of a Food Traceability System 7
The Responsibilities of Food business Operators in Food Traceability 8
The Responsibilities of the Competent Authorities 8
Creating a Food Traceability System 9
Legal Requirements 9
Key Steps in Developing Food Traceability Systems 10
Step 1: Scope of a traceability system 10
Step 2: Optimal batch size 11
Step 3: Traceability information 12
Supplier traceability information 12
Process traceability information 14
Customer traceability information 15
Handling returns 16
Step 4: Record keeping and retrieval 17
Step 5: Reviewing and verifying traceability systems 18
Step 6: Documenting food traceability systems 18

PART 2. FOOD RECALL AND WITHDRAWAL 19

Introduction 19
Objective of a Food Recall/Withdrawal 20
Definitions 20
The Responsibility of Food Business Operators in Food Recall/Withdrawal 21
The Role of the Competent Authorities 22
Food Recall/Withdrawal Systems 23

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 Process 1: Planning 23
Developing and documenting a food recall/withdrawal policy 24
Developing and documenting a food recall/withdrawal plan 24
Establishing a food incident team 25
Definition of roles and responsibilities 25
Contacts list 26
Decision tree 27
Notification procedures 27
Developing a food incident log template 30
Review and testing a food recall/withdrawal plan 30
Process 2: Managing a food recall 31
Step 1: Initial information management 32
Step 2: Applying the decision tree and identification of unsafe food 33
Step 3: Compilation of information on food distribution 34
Step 4: Removing unsafe food from the market 35
Step 5: Closing the food recall/withdrawal 36
Step 6: Disposal of unsafe food 37
Step 7: Reviewing the food recall/withdrawal 37

APPENDIX 1. FOOD RECALL DECISION TREE 39

APPENDIX 2. IDENTIFYING ‘UNSAFE FOOD’ 40

APPENDIX 3. PERFORMING A RISK ASSESSMENT 42

APPENDIX 4. EXAMPLES OF FOOD RECALL/

WITHDRAWAL PLAN DOCUMENTATION 44

APPENDIX 5. ADDITIONAL INFORMATION ON RECALL/

WITHDRAWAL NOTIFICATIONS 47

APPENDIX 6. APPROPRIATE CONTROL ACTIONS FOR

FOOD THAT IS NOT UNSAFE BUT IS
NEVERTHELESS NON-COMPLIANT WITH
THE PROVISIONS OF FOOD LAW 55

OTHER FOOD SAFETY GUIDANCE NOTES AVAILABLE

FROM THE FOOD SAFETY AUTHORITY OF IRELAND 56

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GLOSSARY OF TERMS

Central distribution centre A food distribution unit that is either owned by a retailer
or operated by a third party on behalf of a retailer

Codex Alimentarius ( Latin for food code) is the joint food standards programme
of the Food and Agriculture Organization of the United
Nations (FAO) and the World Health Organization
(WHO)

Competent authority The central authority of a Member State competent for

the organisation of official controls or any other authority
to which that competence has been conferred; it shall also
include, where appropriate, the corresponding authority
of a third country

Consumer  member of the public in receipt of a food who will not

A
use the food as part of any food business operation or
activity

Market All the applicable parts of the supply chain where an

affected food may be located

Food law The laws, regulations and administrative provisions

governing food in general, and food safety in particular,
whether at Community or national level; it covers any
stage of production, processing and distribution of food,
and also of feed produced for, or fed to, food producing
animals

Food business Any undertaking, whether for profit or not and whether
public or private, carrying out any of the activities related
to any stage of production, processing and distribution of
food

Food business operator  he natural or legal persons responsible for ensuring that
T
the requirements of food law are met within the food
business under their control

Hazard A biological, chemical or physical agent in or condition of,

food or feed with the potential to cause an adverse health
effect

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Immediate customer The next person or business one step up in the supply
chain who handles or sells the foodstuff produced by the
food business

Immediate supplier  he person or business one step down in the supply chain
T
who supplies raw materials into a food business

Ingredient batch  clearly identified unique volume of ingredient from a

A
single supplier that is either identified by a traceability
code applied by the supplier or is identified as a single
delivery

Placing on the market  he holding of food or feed for the purpose of sale,
T
including offering for sale or any other form of transfer,
whether free of charge or not, and the sale, distribution,
and other forms of transfer themselves

Product batch  clearly identified unique volume of product consisting

A
of one or more saleable units sharing a common process,
common ingredients, packaging and services

Risk A function of the probability of an adverse health effect

and the severity of that effect, consequential to a hazard

Recall  he removal of an unsafe food from the market when it

T
may have reached the consumer and the notification of the
consumer

Traceability  he ability to trace and follow a food, feed, food producing

T
animal or substance intended to be, or expected to be
incorporated into a food or feed, through all stages of
production, processing and distribution

Unsafe food Food that is injurious to health or unfit for human

consumption as detailed in Article 14 of Regulation (EC)
No.178/2002 laying down the general principles and
requirements of food law, establishing the European Food
Safety Authority and laying down procedures in matters of
food safety

Withdrawal The removal of an unsafe food from the market before it

has reached the consumer

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FOREWORD

Since 2002, the Irish food industry has developed traceability and recall systems and has built up
considerable expertise in this complex area. Likewise, the Food Safety Authority of Ireland (FSAI)
has been involved in many diverse food withdrawals and recalls and has also gained experience in
food traceability systems. This revision is designed to ensure that the guidance in this document
is consistent with current interpretations of the legal requirements on food recall/withdrawal and
traceability, and reflects current best practice.

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INTRODUCTION

Even within the best managed food business, an issue involving the safety and suitability of a food
may occur. This may be the result, for example, of a packaging defect, a product formulation
error, a manufacturing or storage problem, a problem with the food ingredients. It is important
that food business operators are aware that food safety issues can arise with their products and
therefore, recognise that there is a need to plan ahead.

Irish and European Union (EU) food law requires all food business operators to be able to trace
the food they receive back to the immediate supplier of that food. Then, following food handling,
preparation or processing, food business operators must be able to track the distribution of
food, forward from their own business to their immediate customer. In addition, food business
operators are required to withdraw unsafe food from the market where it has left their immediate
control and, if it has reached the consumer, inform consumers of the reason for the food being
removed from the market and if necessary, recall the affected food from them. Therefore, food
business operators should develop documented food traceability and food recall/withdrawal
systems and integrate them into their ‘food safety management’ systems.

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SCOPE

This guidance note is a reference document for the food and beverage industry (hereafter referred
to as ‘the food industry’). It aims to clarify and standardise procedures for the identification and
removal of unsafe and, where necessary, other non-compliant food from the food chain.

It outlines the legal requirements for the traceability of food and recall/withdrawal of unsafe food
within the meaning of Regulation (EC) No. 178/2002 on the General Principles of Food Law as
transposed by relevant national food law (hereafter referred to as the General Food Law). It
also covers food that is not unsafe but is nevertheless non-compliant with European and Irish
provisions governing food safety.

The guidance note also outlines what is considered best practice for the development of
traceability systems and management of food recalls or withdrawals. Reference will also be made
to the traceability requirements for food packaging laid down in Regulation (EC) No. 1935/2004
(enacted in Irish food law by S.I. No. 587 of 2007 as amended by S.I. No. 88 of 2008), although
the details of these requirements are not specifically covered in this guidance note.

Other traceability requirements are contained in European food law and national food law1
regarding origin and provenance of foods. However, these are outside of the scope of this
guidance note.

NOTE on legal requirements vs best practice

Legal requirements are highlighted throughout the document and detailed in bold
black italics. Some legal requirements direct food business operators to carry
out very specific actions, e.g. specific traceability records they must keep or
specific time periods for record keeping. Other legal requirements are less
prescriptive and do not specify how a food business operator might comply
with the requirement, e.g. food business operators must be able to trace food
to suppliers and customers. Where legal requirements are not prescriptive,
this document outlines best practice which, if followed by food business
operators, will in most circumstances, be accepted as compliance with the
legal requirements by the competent authorities.

1
S.I. No. 747 of 2007 and S.I. No. 432 of 2009 (as amended)

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PART 1. FOOD TRACEABILITY

INTRODUCTION
This part of the guidance note addresses the main issues concerning the traceability of food.
It outlines the legal requirements and the role of the competent authorities and food business
operators as well as considering legal requirements and best practice for establishing traceability
systems.

An effective traceability system is the means by which a food business operator can track and
trace food through the food chain. In the event of a food incident, without a traceability system,
a food withdrawal/recall could be more difficult, extensive and time consuming than otherwise
necessary. This can damage the food business operator and sometimes damage an entire sector
of the food industry: Food business operators are therefore reliant on each other to have
efficient and effective traceability systems in place.

OBJECTIVES OF A FOOD TRACEABILITY SYSTEM

There are two objectives of a food traceability system:

1. To identify uniquely, a batch of food and the raw material batches used in its production, in
a way which allows tracking the physical flow of the food forwards through the food chain to
the immediate customer and tracing of the physical flow of raw materials backwards to the
immediate supplier
2. To create and maintain accurate traceability records that can be provided within a short time
period for routine examination or investigation purposes at the demand of the competent
authorities
Some food business operators rely solely on their purchasing and sales systems to act as
their traceability systems. However, experience has shown that in all but small food business
operators, such systems are rarely able to meet the objectives above without modification.
Whilst most traceability systems will need to utilise at least part of the purchase and sales
systems, customisation will be needed because the traceability system needs to track and trace
the physical flow of the food rather than the commercial flow of the food, which in some cases,
can be different. Additionally, the traceability system must be able to produce accurate and
comprehensive traceability records in a short period of time at the demand of the competent
authorities. This is not always possible using the purchasing and sales system alone.

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THE RESPONSIBILITIES OF FOOD BUSINESS OPERATORS IN FOOD
TRACEABILITY
Food business operators are responsible for establishing food traceability systems that, as a
minimum, comply with the General Food Law. However, to ensure the highest standards of food
safety and public health protection, food must be traceable throughout the entire food chain.
Therefore, every food business operator, at every step in the food chain, has a role to play in the
traceability of food. Consequently, food business operators should pay particular attention to the
effective and efficient transfer of accurate traceability information to their immediate customers.
The interconnectivity of traceability systems throughout the food chain is so important for the
protection of the consumer and protection of the food industry, that it is highly recommended
that food business operators determine that their immediate suppliers and immediate customers
also have effective traceability system in place prior to establishing trading relations.

Food industry trade bodies may also have a role in developing more specific detailed guidance
based on this document for the food sector that they represent.

THE RESPONSIBILITIES OF THE COMPETENT AUTHORITIES

Under Article 17 of the General Food Law, Member States are required to enforce food law. This
is elaborated in Regulation (EC) 882/2004 on the official control of foodstuffs. In Ireland, food law
is enforced by the FSAI. Enforcement activities are carried out by authorised officers in official
agencies that are covered by service contract agreements with the FSAI. Collectively, the FSAI
and the official agencies are referred to in this document as ‘competent authorities’.

The activities that are carried out by the competent authorities are called ‘official controls’. Official
controls are carried out to verify that food business operators are complying with the food law.
Enforcement powers of authorised officers and offences for breaches of legal requirements by
food business operators are laid down by Irish food law that implements the European food law.
The General Food Law lays down the principal requirements for traceability. These requirements
have been transposed into Irish law by two Statutory Instruments that are used by authorised
officers working for different official agencies under service contract to the FSAI.

In general, the Health Service Executive (HSE) enforces food law, enacted by S.I. No. 747 of
2007, European Communities (General Food Law) Regulations, 2007, via the environmental
health officers (EHOs) in all retail food businesses (including certain food businesses that process
products of animal origin) and all food businesses processing foods of non-animal origin. The HSE
conducts its official control activities under S.I. No. 117 of 2010. The Sea-Fisheries Protection
Authority (SFPA) enforces food law, enacted by S.I. No. 432 of 2009, the European Communities
(Food and Feed Hygiene) Regulations, 2009 in food businesses handling and processing fish and
fishery products, including shellfish. The Department of Agriculture, Fisheries and Food (DAFF)

8
and the local authority veterinary service enforce food law, enacted by the same S.I., in most
food businesses engaged in the handling and processing of meat and meat products. DAFF also
enforces the same food law in food businesses engaged in the handling and processing of dairy
products and eggs.

Additionally, packaging traceability requirements are laid down in Regulation (EC) 1935/2004
which has been transposed into Irish law by S.I. No. 587 of 2007, as amended. These requirements
are not covered specifically in this guidance note but food business operators should familiarise
themselves with them.

CREATING A FOOD TRACEABILITY SYSTEM

All food business operators must have systems capable of identifying the traceability information
required in the General Food Law and applicable Irish food law. These systems must be able to
provide information to the competent authorities on demand.

Legal Requirements
General legal requirement: Article 18(2) of Regulation of the General Food Law requires
that a FBO “shall be able to identify any person from whom they have been supplied with
a food….or any substance intended to be, or expected to be, incorporated into a food…
”and, “to this end, such operators shall have in place systems and procedures which allow
for this information to be made available to the competent authorities on demand”.

Article 18(3) states that FBOs “shall have in place systems and procedures to identify the
other businesses to which their products have been supplied. This information shall be
made available to the competent authorities on demand.”

Article 18(4) states that “food…which is placed on the market or is likely to be placed
on the market in the Community shall be adequately labelled or identified to facilitate
its traceability, through relevant documentation or information in accordance with the
relevant requirements of more specific provisions”

In addition to the general legal requirement: FBOs subject to S.I. No. 747 of 2007 must
document their traceability systems.

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Key Steps in Developing Food Traceability Systems
Step 1. Define the scope of the traceability system
Step 2. Decide on the optimal batch size
Step 3. Identify the traceability information needed, including:
• Information that must accompany food ingredients used by the food business operator
• Internal process information that is needed to maintain traceability through food
processing or preparation where applicable
• Information that must accompany distribution of the food produced by the food
business operator
Step 4. Establish a system of record keeping and retrieval
Step 5. Establish procedures for review and testing of the traceability system
Step 6. Document the traceability system

Step 1. Scope of a traceability system

Food business operators should define the scope of their traceability system before developing
it. Traceability systems are composed of one or more of the following three elements, depending
on the nature of the food business:

a) Supplier traceability: traceability of the suppliers of food and packaging to the food
business operator. Supplier traceability is a legal requirement for all food businesses
b) Process traceability: traceability of food and packaging through the operations within the
food business operator’s establishment whether or not new products are produced. (Note:
this is not a legal requirement but is best practice)
c) Customer traceability: tracking the food leaving a food business operator’s establishment
to the immediate customers receiving it. Customer traceability is a legal requirement for
all food businesses except when food is only sold directly to the final consumer
Attention must be given to the interface between the three elements to ensure that the
traceability system is seamless.

Process traceability is not a legal requirement for any food business but is best practice. It is
recognised that if businesses are small with single product lines or simple processes, process
traceability may not be needed. However, best practice includes process traceability where
relevant in the scope of the traceability system, because in many circumstances, food business
operators risk more extensive and damaging withdrawals or recalls if their traceability systems
do not incorporate process traceability.

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Step 2. Optimal batch size
In operation, traceability systems are designed to trace the ingredients used in a batch of food
and track that batch through the food business and onto the immediate customer. Although
there is no legal obligation to establish batches of food, it is essential for good traceability. Food
business operators should be aware that: whilst bigger batches can simplify traceability systems,
the selection of big batches could mean that more food would have to be withdrawn or recalled
should a food incident occur, because the General Food Law quoted below considers a whole
batch, lot or consignment, unsafe unless proved otherwise.

Article 14 (6) of the General Food Law states, “Where any food which is unsafe is part of
a batch, lot or consignment of food of the same class or description, it shall be presumed
that all the food in that batch, lot or consignment is also unsafe, unless following a detailed
assessment there is no evidence that the rest of the batch, lot or consignment is unsafe.”

Manufacturers of food delivered in bulk may only be able to define a product batch within a
defined time frame such as a day’s production. Users of bulk ingredients may only be able to
define an ingredient batch in terms of a number of mixed deliveries over a defined date range.
However, other manufacturers or caterers may be able to define a batch as a small number
of product packs. The majority of food businesses will adopt an approach between these two
extremes.

A balance must be struck between the complexity and workability of a traceability system and the
smallest feasible batch size. This is a commercial decision based on the food business operator’s
individual risk management approach. The bigger the batch size, the greater the financial risk and
the bigger the exposure of the business to reputation damage and possible litigation.

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Step 3. Traceability information
Food business operators should identify the traceability information that is necessary for the
effective functioning of their traceability system. The traceability information required will depend
on the scope of the traceability system. Certain traceability information is required by law and
other information is a matter of best practice.

Traceability systems should specify the information which needs to be recorded about food and
packaging entering a food business. They should detail the information that should follow raw
materials and packaging through a process, where applicable, and information that must accompany
a batch of food to a customer, either on the label and/or on the documentation accompanying
a delivery. Internal quality control documentation should allow for traceability codes on finished
products to be associated with traceability codes on incoming foods and packaging used in the
preparation of the finished products.

Supplier traceability information

By law, food business operators shall be able to ensure that foods and packaging they use
are traceable to the supplier(s).

In general, the legislation does not elaborate on the supplier/raw material information food
business operators must keep, but in the case of food business operators subject to S.I. No. 747
of 2007, the legislation prescribes four pieces of information that must be kept as a bare minimum
(see legal requirement on page 13). However, to develop a good supplier traceability system, it
is still recommended that food business operators subject to S.I. No. 747, as well as all other
food business operators, maintain the following information which also includes the information
required by the legislation:

12
• R
 ecords of deliveries of food and packaging with all information necessary to maintain
traceability of raw materials from the supplier. Examples of relevant information are:
– Supplier name, address and contact details
– Nature and description of the food supplied
– Any supplier batch codes
– Delivery date
– Confirmation of acceptance
– Number of packs in a case
– Weight of the packs if applicable
– Number of cases in a delivery
– Lot number (if any) assigned to the delivery
– Details of the haulier and vehicle (as applicable)
–C
 ross reference to any in-house quality control records associated with the food or
packaging supplied into the food business operator

In addition to the general legal requirement: Food business operators subject to

S.I. No. 747 of 2007 shall, for each food supplied to them, keep records of:
• The name of the supplier
• The address of supplier
• Nature of products supplied
• The date of each transaction/delivery
• Each incoming raw material should carry an identification code as a means of tracing its
source of supply, e.g. batch code. In situations where this is not possible, a business should
apply its own identification code as soon as the raw material is received

In the case of delivery of bulk ingredients such as flour, sugar and milk, into bulk storage facilities,
it may not be possible to prevent mixing of batches. In addition to the supplier details, the delivery
dates, identification of storage facility and weight/volume of the delivery may be the only way of
identifying an ingredient. User lot codes can be used to relate all relevant traceability information
to a bulk ingredient.

Water is also a bulk ingredient incorporated into foods and details of the immediate supplier
(often the local authority) and any associated quality records generated by the food business
operator should be maintained.

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Process traceability information

Manufacturers and mass caterers

Each food manufacturer or mass caterer should be able to ensure that the ingredients and
primary packaging used in foods produced on the premises are traceable back to their suppliers.
Manufacturers involved in re-wrapping products for the market should ensure that traceability of
the food to the original supplier is maintained.

The following traceability information is appropriate for process traceability:

• Identification of a product batch

• Application of a unique batch code identifier to:
– Each and every pack comprising the product batch unless the pack is too small to allow
for a code to be applied
– The outer case, if any
– Internal process documentation associated with the product batch
• G
 eneration of records of the traceability codes of ingredients and primary packaging, e.g. batch
codes, lot codes etc, used in the production of the product batch

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• G
 eneration of production and quality records with all the necessary information relating to
ingredients, packaging and process times to allow traceability to the finished product batch.
Examples of relevant traceability information are:
– Product name
– Product batch code
– Date of production
– Time of start and end of production (where appropriate)
– Saleable unit size
– Number of packs per case
– Number of cases
– A means of linking the product batch code to raw material batches used in its
manufacture, e.g. via:
• Reference to any in-house quality control records associated with the product batch
• R
 eference to any in-house process control records associated with the product
batch
• P
 roduct release procedures by quality assurance staff should ensure that the traceability system
has been maintained

• F ood businesses engaged in re-work should ensure that the documentation associated with
a product batch contains all the information necessary to allow traceability of any rework
incorporated

Wholesalers and central distribution centres

These businesses carry out activities that do not involve manufacture or preparation of food
but may involve splitting batches of food received and reassembly into new product deliveries,
often involving mixed batches of food. Food deliveries that are broken down and/or re-palletised
should be handled in a manner that ensures that the batch codes for all foods in the delivery
remain with those foods at all times. This ensures traceability information accompanying foods
entering a wholesale or retail business is maintained throughout any handling operations that may
occur in the premises.

Customer traceability2 information

By law, each food business operator involved in business to business trade must be able
to ensure that food leaving the control of the business is traceable to the immediate
customer. Food placed on the market must be labelled to facilitate its traceability through
documentation or other information.

2
Customer traceability is not required for food business operators who solely sell direct to the final consumer

15
In general, the legislation does not elaborate on the customer traceability information food
business operators must keep, but in the case of food business operators subject to S.I. No. 747
of 2007, the legislation prescribes four pieces of information that must be kept as a bare minimum
(see legal requirement below). However, to develop a good customer traceability system, it is
still recommended that food business operators subject to S.I. No. 747, as well as all other food
business operators, maintain the information listed below which also includes the information
required by the legislation:

• Records of the dispatch of food from the food business operator and their destination:
– The name, address and contact details of the immediate customer
– The name, address and contact details of the transport firm (where applicable)
– Container code (where applicable)
– Date of delivery or transaction

• A comprehensive inventory of the products being delivered:

– Product name, nature and description
– Product batch codes
– Number of cases
– Number of packs per case
– Supplier details where necessary (for wholesale, import and retail businesses only)

In addition to the general legal requirement: Food business operators subject to S.I.
No. 747 of 2007 must, for each food supplied by the food business operator to another
business, keep records of the:

• Name of the customer

• Address of the customer
• Nature of products supplied
• Date of transaction/delivery

Handling returns
It is important to trace non-conforming product as part of the overall traceability system so that a
business can be sure of what product is on the market at any one time. Therefore, the traceability
system should include food that is returned by business customers and food that is disposed
of by the food business operator. It is suggested that the traceability system should record the
nature of the returned food, the name and details of the customer returning the food, the date
of return and the reason for return. Similarly, the traceability system should document full details
of returned food that is disposed of by the food business operator.

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Step 4. Record keeping and retrieval
By law, food business operators must keep all relevant traceability records for the period
of time specified by the food law.

The periods of time that traceability records must be maintained by the food business are laid
down in food law as follows:

• Food business operators subject to S.I. No. 747 of 2007, must maintain records as
follows:
– For six months beyond the shelf-life in the case of a food having a shelf-life of
more than five years
– For six months from the date of delivery in the case of highly-perishable food
having no ‘use-by’ date, or having a ‘use-by’ date of less than three months,
where such food is destined for distribution to the final consumer.
– For five years in all other cases
• Food business operators registered or approved under S.I. 432 of 2009 (generally
processors, manufacturers and cold stores handing foods of animal origin including
seafood), must maintain records for three years in all cases
The type of records subject to these timescales that need to be maintained either by law or as
part of best practice were discussed in the previous section on traceability information.

By law, food business operators are required to make information on the traceability of
suppliers and customers available to the competent authorities on demand.

Traceability records must be available on demand. There is no specific definition in food law to
determine what an appropriate period of time for record retrieval is when competent authorities
demand them. Competent authorities could make demands to see records during routine
inspections or during food incidents, as part of investigations. In both cases, the food business
operator must produce the traceability records. Based on experience during food incidents, the
speed at which a food business operator must produce traceability records depends on the risk
posed by the food that is on the market. Food business operators should provide the traceability
records as soon as possible, but in any event, this period should never be greater than one
working day after records are demanded.

17
Step 5. Reviewing and verifying traceability systems
A traceability system should be reviewed at least yearly to ensure that it is delivering the
required level of traceability and can produce accurate traceability records in a short period of
time and not greater than one working day. A procedure for review should be included in the
documentation of the traceability system.

Ideally, a multidisciplinary team comprising members from each of the functional areas of
the business should report to senior management on the efficiency and effectiveness of the
traceability system.

The team should audit the traceability system. An audit should consist of a horizontal and vertical
assessment of the system. The horizontal check should consist of an audit of several batches at
the same point in the process to ensure all identification marks and documentation is correct.
The vertical check should follow several batches from the customer to the supplier to ensure all
identification marks and documentation is correct. The speed of record retrieval and accuracy
should be examined.

On the basis of the audit, areas for improvement that are identified or any non-conformances
arising should be addressed. The review should be documented and signed off by senior
management.

It is recommended that those food business operators that actively engage in supplier audits
or operate supplier approval procedures, should seek to verify that the traceability information
provided by their suppliers is accurate and sufficient to facilitate traceability of the raw materials
supplied to them. Accurate traceability information will limit the damage caused to the food
business operator by any withdrawal or recall conducted by their supplier.

Step 6. Documenting food traceability systems

By law, food business operators subject to S.I. No. 747 of 2007 must document their
traceability system.

However, it is recommended that all food business operators should document the traceability
system and include details of all of the elements listed above, as well as the roles and responsibilities
of staff in the operation, upkeep and maintenance of the system. Such documentation is useful for
a number of purposes, including management review and training of new employees.

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PART 2. FOOD RECALL AND WITHDRAWAL

INTRODUCTION
This section of the guidance note deals with the recall or withdrawal of an unsafe food within
the meaning of the General Food Law. Article 19 of the Regulation (EC) No.178/2002 on the
general principles of food law, specifies the requirements of food business operators regarding
the withdrawal and recall of unsafe foods3.

This section also outlines the roles of the regulatory authorities and the food business operator. It
helps food business operators identify unsafe and other non-compliant foods and the appropriate
actions a food business operator should take. Information is provided on the development of a
food recall/withdrawal plan and the management of a food recall/withdrawal. The general guidance
is supported by templates for food recall/withdrawal system documentation, guidelines and
templates for food recall/withdrawal notices as well as guidelines for media communication.

Whenever a food is identified as unsafe and it has left the immediate control of the food business
operator, it must be removed from the market. If the affected food has not reached the consumer
but is still in the distribution chain, it must be withdrawn and this requires food business operators
to notify the competent authorities and trade customers. However, if an unsafe food may have
reached consumers, in addition to removing the affected food from the distribution chain and
notifying competent authorities and trade customers, food business operators must notify
consumers and if necessary, the food has to be recalled from them unless another appropriate
action can be initiated to protect public health. Food business operators should be clear that it is
the fact that unsafe food may have been distributed to consumers that triggers the need to inform
consumers rather than the requirement to remove the food from the consumer. Therefore, for
example, it is possible in certain circumstances, e.g. gross spoilage, that a food could be removed
from the distribution chain but not from consumers. However, in such an event, consumers
would still have to be notified in an appropriate manner that the affected food may have been
distributed to them.

Any food safety incident that requires consumers to be notified will be referred to as a food recall
whether or not food is actually removed from consumers.

Successful removal of food from the market relies on the clear assignment of responsibilities
within the food business and the competent execution of a verified food recall/withdrawal plan.
A fully functional traceability system is the only effective way of identifying the location of unsafe
and other non-compliant food.

3
Foods that are not unsafe as defined in the General Food Law but are otherwise non-compliant with other provisions of food law, e.g. a
food marginally exceeding a maximum residue limit for a pesticide, may be subject to a range of appropriate control actions which may
include a food recall or withdrawal (see Appendix 6).

19
OBJECTIVE OF A FOOD RECALL/WITHDRAWAL
The objective of food recall/withdrawal is to protect public health and interests by: facilitating the
efficient, rapid identification and removal of unsafe food from the market and where necessary,
consumers and; to inform the competent authorities, other food businesses and the consumer,
as appropriate.

DEFINITIONS
For the purposes of this document, unsafe food should be removed from the market in one of
two ways:

Withdrawal: The removal of an unsafe food from the market before it has reached the
consumer

Recall: The removal of an unsafe food from the market when it may have reached the consumer
and the notification of the consumer

20
THE RESPONSIBILITY OF FOOD BUSINESS OPERATORS IN FOOD
RECALL/WITHDRAWAL

General legal requirement

Article 19(1) of the General Food Law states “If a food business operator considers or has
reason to believe that a food which it has imported, produced, processed, manufactured
or distributed is not in compliance with the food safety requirements, it shall immediately
initiate procedures to withdraw the food in question from the market where the food has
left the immediate control of that initial food business operator and inform the competent
authorities thereof. Where the product may have reached the consumer, the operator
shall effectively and accurately inform the consumers of the reason for its withdrawal,
and if necessary, recall from consumers products already supplied to them when other
measures are not sufficient to achieve a high level of health protection”

Article 19(2) of the General Food Law states that “A food business operator responsible
for retail or distribution activities which do not affect the packaging, labelling, safety or
integrity of the food shall, within the limits of its respective activities, initiate procedures to
withdraw from the market products not in compliance with the food-safety requirements
and shall participate in contributing to the safety of the food by passing on relevant
information necessary to trace a food, cooperating in the action taken by producers,
processors, manufacturers and/or the competent authorities.”

Article 19(3) of the General Food Law states that “A food business operator shall
immediately inform the competent authorities if it considers or has reason to believe that
a food which it has placed on the market may be injurious to human health. Operators
shall inform the competent authorities of the action taken to prevent risks to the final
consumer and shall not prevent or discourage any person from cooperating, in accordance
with national law and legal practice, with the competent authorities, where this may
prevent, reduce or eliminate a risk arising from a food.

Article 19(4) of the General Food Law states: “Food business operator shall collaborate
with the competent authorities on action taken to avoid or reduce risks posed by a food
which they supply or have supplied.”

The food business operator has the primary responsibility to remove unsafe food from the
market when it has left their immediate control. Where food has reached the consumer, food
business operators must inform consumers of the reason for the removal of the food from the
market and if necessary, recall the food from consumers when other measures are not sufficient
to achieve a high level of health protection. Food business operators are legally required to notify
and cooperate with the competent authorities regarding recall/withdrawal of unsafe food. Food
business operators must also notify other food business operators and cooperate to facilitate
effective and efficient food recall/withdrawal. The food business operator should prioritise the use
of available resources to the efficient and effective removal of affected food from the market.

21
THE ROLE OF THE COMPETENT AUTHORITIES
The main role of the competent authorities is to protect the health of consumers. Consequently,
they have a role in providing food business operators with advice on risk assessment and
appropriate control measures as well as assistance in the event of a food recall/withdrawal. Food
business operators should always consult their competent authority when they become aware
that a food they have placed on the market is not in compliance with food law.

Notwithstanding the obligations on food business operators to remove unsafe food from the
market and communicate the food recall/withdrawal appropriately with customers and consumers,
the competent authorities have a role to make sure that the process is being managed effectively.
Ultimately, if food business operators fail in their obligations, the competent authorities can order
the withdrawal or recall of a food and its destruction if necessary. This role is supported in food
law as follows:

Article 54 of Regulation (EC) No. 882/2004 on official controls specifies the actions that
competent authorities may take in the case of non-compliance with food law. Article 54
(2)(c) specifically states that one action available is “monitoring and ,if necessary, ordering
the recall, withdrawal and or destruction of …food”

Generally, the FSAI has a role in coordinating national and international food recalls/withdrawals
and some local food recalls/withdrawals where the level of public health risk is high. Otherwise,
the official agencies coordinate food recalls/withdrawals which are more local in scale.

In addition, the FSAI coordinates the national activities associated with the EU Rapid Alert for
Food and Feed. The FSAI is obliged to report food incidents involving serious risks to public
health to the European Commission in cases where unsafe foods have been exported from
the Republic of Ireland. Also, the FSAI receives information about unsafe food from the RASFF
system and food business operators are obliged to take appropriate action when notified by the
competent authorities. Where necessary, the FSAI publishes food alerts for action or information
depending on the nature of the incident. Details of these roles are specified in the FSAI’s ‘Code
of Practice No. 5, Food Incidents and Food Alerts’ which is available on www.fsai.ie.

22
FOOD RECALL/WITHDRAWAL SYSTEMS
In order to comply with legal obligations, food business operators should establish food recall/
withdrawal systems that can effectively and efficiently remove affected food from the market. As
part of these systems, food business operators should establish a written food recall/withdrawal
policy and alert staff to this policy. The policy should be supported by a documented procedure,
the contents and testing of which should be guided by elements of this guidance note.

There are two distinct processes regarding food recall for food business operators to follow:

1. Planning: this focuses on the development and documentation of procedures which are
necessary for effective food recall/withdrawal and this should be undertaken by all food
business operators well in advance of any food incident
2. Management: this focuses on the important considerations for identification of unsafe food
and its efficient and effective removal from the market during a food recall/withdrawal

Process 1. Planning
Planning for a food recall/withdrawal includes:
1. Development and documentation of a food recall/withdrawal policy
2. Development and documentation of a food recall/withdrawal plan
3. Review and testing a food recall/withdrawal plan

Food recall/withdrawal systems should be documented and any templates for associated
document should be prepared well ahead of any incident. There are a number of advantages to
documentation which include: facilitation of management review, crisis support and training of
new employees. Documented food recall/withdrawal systems should contain all the information
necessary for effective and efficient removal of foods from the market, including any associated
communications that are necessary. Hence, it is more likely that a food business operator with a
documented product recall/withdrawal system will be able to comply with their legal obligations
in this respect. The planning stage should seek to identify and set up all the documentation
necessary to support the management of a product recall/withdrawal when a food incident
occurs. The plan should be maintained in such a way that it is available to appropriate members
of staff during and outside working hours.

23
Developing and documenting a food recall/withdrawal policy
All food businesses should develop a food recall/withdrawal policy. This policy demonstrates
the food business operator’s commitment to protect public health and comply with legal recall/
withdrawal obligations. It should clearly state the objective of the food recall/withdrawal plan and
the senior management’s commitment to providing the necessary resources to ensure successful
removal of affected foods from the market. The policy should be clear and unambiguous and
should be in place prior to the development of the food recall/withdrawal plan.

Developing and documenting a food recall/withdrawal plan

A food recall/withdrawal plan consists of a set of documented procedures and support materials
that are designed to facilitate the effective and efficient removal food from the market and
provide the correct information to businesses, consumers and the competent authorities.
A multidisciplinary incident team should develop the plan. Examples of items that may be
incorporated into the plan are:

• Reference to the food recall/withdrawal policy

• List of members of the incident team
• Definition of roles and responsibilities
• Critical contact names and details
• Definitions of withdrawal and recall (see Part 2: Food Recall and Withdrawal, page19 and 20)
• A food recall/withdrawal decision tree
• Mechanisms of notification of a food recall/withdrawal
• A food incident log
• Reference to the company’s traceability system (see Part 1)
• Guidelines for media contact
• Template press releases
• Template food recall/withdrawal notices
• A food recall/withdrawal plan review procedure
• A food recall/withdrawal plan testing procedure

24
Establishing a food incident team
The food incident team should consist of the people from the following areas of the food
business, where applicable:
• Production
• Quality/technical
• Purchasing
• Marketing
• Sales
• Legal services
• Distribution and supply chain
• Consumer affairs/public relations

These areas may be represented by one or more people depending on the size of the company.
The responsibilities of the team are to:
• Develop the food business operator’s food recall/withdrawal plan
• Manage the testing and adjustment of the plan
• Regularly update the plan
• Manage the food business operator’s food incidents
• Recommend changes in the operating procedures used by the food business operator that
will reduce the possibility of having to remove food from the market

A food incident coordinator should be appointed by senior management to head the food incident
team. The food incident coordinator should be knowledgeable about every aspect of the food
business operator’s operations and should be responsible for the activities of the incident team.
The person should be delegated responsibility by senior managers to make decisions concerning
the food recall/withdrawal procedure.

Definition of roles and responsibilities

Effective food recall/withdrawal requires all employees to be clear about their roles during a
food incident and the boundaries of their responsibilities. This is best achieved using a ‘role
and responsibility’ table. An example of such a table is shown in Figure 1 of Appendix 4. Each
food business operator should develop its own ‘role and responsibility’ table to suit its own
organisational structure.

25
Contacts list
This is an essential feature of any good food recall/withdrawal plan. It is also the element which
most quickly becomes inaccurate. Often contact lists are not updated and this will hamper
an effective food recall/withdrawal. Updating the contact list should not be an activity that is
undertaken during a food incident.

Responsibilities for updating the list should be specified in the role and responsibility table and
the accuracy of the list should be frequently checked by the incident team.

It is suggested that the contact lists available in the food recall/withdrawal plan are split into five
sections as follows:
• Incident team and senior management (incl. key personnel if not part of the recall team)
• Suppliers of ALL ingredients (incl. water) and primary packaging
• Distribution company and business customers
• Sources of technical advice and support including laboratory facilities
• Competent authorities

The lists should also contain references to any files (electronic or otherwise) where further
details are kept. Food business operators should refer to the example contact list shown in Figure
2 of Appendix 4 when constructing their own contact lists.

Experience has shown that a significant number of food safety incidents occur out of normal
business hours. Therefore, food business operators should ensure their contact lists are as
comprehensive as possible and include out of hours contact details. They should be kept as
an integral part of the food recall/withdrawal plan to facilitate fast and efficient information
recovery.

To meet legal notification obligations, food business operators should include the contact details
of the competent authority, e.g. the FSAI can be contacted on a 24 hour, seven days a week basis
via the emergency number: 01 291 0996.

26
Decision tree
The food recall/withdrawal plan should contain a decision tree. The decision tree should be
designed to clarify the thought processes leading to a final decision on the necessity for food
recall or withdrawal. Appendix 1 shows a typical decision tree. Food business operators should
adapt the upper part of this diagram to make it applicable to their own business and management
structure.

Notification procedures
Food business operators are often reticent about telling people outside the food business about
unsafe food they have inadvertently placed on the market for fear of damaging their business.
However, experience shows that clear and accurate communication is essential for the long term
survival prospects of a food business and is, in any event, a legal obligation where unsafe food has
left their immediate control.

Obligations to notify interested parties can be summarised as follows:

• Unsafe food has not reached consumers (Withdrawal):

– Competent authorities
– Affected food businesses as applicable:
• Suppliers
• Distributors
• Wholesalers
• Retailers
• Caterers
• Unsafe food has reached consumers (Recall):
– Competent authorities
– Affected food businesses as applicable:
• Suppliers
• Distributors
• Wholesalers
• Retailers
• Caterers
– Consumers

27
Further detailed information on notifications via different channels including the media can be
found in Appendix 5. Food business operators should use this information in addition to the
general information below.

Notification of the competent authorities

By law, food business operators must notify the competent authorities if they become aware
or have reason to believe that they have imported, produced, processed, manufactured or
distributed an unsafe food where the affected food has left their immediate control4.

The food recall/withdrawal plan should contain procedures to facilitate early consultation with
the competent authorities. Experience has demonstrated that food business operators can
sometimes fail to identify unsafe or other non-compliant food due to lack of knowledge of the
food law or due to inaccurate risk assessment.

Food recall/withdrawal plans should outline the information required by the competent
authorities, e.g.:

• Name of the food business operator’s contact details plus alternative contacts
• Name of the food product
• Pictures of the product and product label
• Batch identification codes
• Product details inc. packaging size and type
• Manufacturers details and date of import where applicable
• ‘Use-by’ date or ‘best-before’ date
• Amount of affected food on the market
• Distribution details (is the product exported? Note: food distributed in Northern Ireland is
classed as exported)
• Name of the food business operators selling to the consumer
• Nature of the problem affecting the food
• Results of any investigations or tests
• The method being considered for removing food from the market (i.e. withdrawal or recall)
• Plans for public communications
• Timings for food recall/withdrawal and communication

28
In the case of notifications made to the FSAI, food business operators should have links to the
FSAI food incident notification form in their food recall/withdrawal plan and a hard copy for
reference. The form is available on the FSAI web site at the following address:

http://www.fsai.ie/notification_food_incident.html

The food recall/withdrawal plan should specify that the competent authorities must be notified
without delay and that in all circumstances notification of the competent authority should be
made before executing a food recall/withdrawal and not after it has been completed.

The food recall/withdrawal plan should contain procedures to ensure that the food business
operator provides frequent updates to the competent authorities throughout the incident
management process. Procedures are also necessary to formally close the food recall/withdrawal
to the satisfaction of the competent authorities.

Notification of affected food businesses

In the event of a food withdrawal or recall, food business operators should always notify
other affected food businesses. Notification of these businesses can involve communication
with customers and suppliers. Procedures for notification should contain detailed methods for
suspending food distribution or catering usage. Procedures should also ensure that suppliers of
foods are notified in situations where their foods are affected or in situations where they have
potentially supplied unsafe food. This is particularly important for retailers and distributors who
handle many different foods from a broad base of suppliers and are often aware of potential
problems with food before the manufacturer due to customer complaints. See Appendix 5 Figure
3 for a template of a trade notification.

Notification of consumers
By law, when food has been identified as unsafe within the meaning of the General Food
Law (see Appendix 2) and has been supplied to consumers, food business operators must
effectively and accurately inform consumers of the reasons for its removal from the
market.

Consumers must be informed in all cases where unsafe food may have reached them. The
information provided to consumers must be accurate and effectively inform them of the reasons
for the removal of the food from the market. See Appendix 5, Figures 4 and 5 for templates of
consumer information notices and an example of a press release.

29
Food business operators should note that it is a legal requirement to notify consumers if unsafe
food has reached them irrespective of whether they are being asked to return or dispose of
the affected food or whether the food is outside its date of minimum durability. Food business
operators cannot with certainty assume that a food that is past its date of minimum durability is
no longer in the possession of consumers. Studies have shown that consumers habitually keep
non-perishable food well beyond dates of minimum durability and perishable food is often frozen
by the consumer to keep it beyond its ‘use-by’ date

Developing a food incident log template

A food incident log template is a document that facilitates the capture of all appropriate
information about a food recall/withdrawal. A template of a food incident log and procedures
for its completion should be part of the food recall/withdrawal plan. The log should have room
to list records of communications including phone calls, their time, date, name of the person
involved and brief details of the communication. The log also serves as a record of any actions
and decisions made by the team and any supporting information. A designated member of the
food incident team should be responsible for updating the incident log in a timely manner. All
food incident team members should be responsible for passing relevant information to the person
responsible for updating the incident log. During a food recall/withdrawal, the food incident
coordinator should review the log each day to verify that records are being maintained. The
incident log will be useful in three ways in that it will serve as a:
• Reference if facts need to be checked
• Means by which the recall can be reviewed
• Legal document should it become necessary

Food business operators should also create a hard copy and electronic filing system around the
food incident log to keep all the detailed records referred to in the log.

Review and testing a food recall/withdrawal plan

The food recall/withdrawal plan should specify the periods for review and the names of the
people responsible for the review. In most cases this will be a member of the food incident team.
The plan should be examined for inaccuracies, particularly in the contact lists or in light of any
changes in the food business operator’s food recall/withdrawal policy or trading status. The food
recall/withdrawal plan should be reviewed at least once a year following a documented procedure
which should also be detailed in the food recall/withdrawal plan.

30
It is best practice to periodically test a food recall/withdrawal plan to ensure it is valid using a mock
exercise. Food business operators that develop plans but do not test them may face problems
when a real food safety incident occurs. It is easier and more cost effective to alter a food recall/
withdrawal plan when the food safety incident is part of an exercise without the pressures of
the real situation. It is recommended that the plan should be tested on an annual basis. It may be
worth exploring the possibility of an agreement with customers and/or supermarkets for them
to become involved in the test, thereby increasing the value of the exercise. Once the test is
completed, a review of the exercise should be carried out by the food incident team to correct
and improve the process where necessary and update the plan.

Process 2. Managing a Food Recall

During management of a food recall or withdrawal it is important that food business operators
are able to identify when food is unsafe and when it is otherwise non-compliant with other
provisions of food law. This in turn, triggers the legal obligations of food recall/withdrawal
governed by the General Food Law.

The management of a food recall/withdrawal by a food business operator should be led by a

single individual, usually the food incident coordinator and the process should be managed by the
food incident team in accordance with the recall/withdrawal plan. The food recall/withdrawal plan
should be followed and all activities should be recorded contemporaneously in the food incident
log.

Managing a food recall/withdrawal should follow a clear sequence of events:

1. Initial information management

2. Applying the decision tree and identification of unsafe or other non-compliant food
3. Compilation of information on distribution
4. Removing food from the market and associated communication
5. Closing a food recall/withdrawal
6. Disposal of unsafe food
7. Reviewing the food recall/withdrawal

31
Step 1. Initial information management
The incident team should always endeavour to ensure information is accurate and from a reliable
source. This prevents the miscommunication that often hampers efficient food recall/withdrawal.
The information that is gathered concerning a food safety problem like the product details, the
nature of the hazard and the extent of the problem, is vital to good decision making.

Initial information on a potential food safety incident can come from a variety of sources but in the
first instance, it is likely to come to the attention of only one or two individuals in a food business.
The customer complaints system should be linked into the food recall/withdrawal plan so that
complaints may be used to highlight potentially unsafe food on the market which, could in turn,
trigger a food recall/withdrawal. It is important that staff is aware of the food recall/withdrawal
plan and that they take the correct steps to ensure that the incident team is convened. Training
of staff will be necessary to ensure that initial information is handled appropriately.

Sources of initial information may be:

• Internal sources:
– Quality and production records
– Sales representatives
– Employees
• External sources:
– Food suppliers
– Packaging suppliers
– Competent authorities
– Distributors/business customers
– Consumer complaints
– Media reports

Information should be verified at source where possible, by a member of the food recall team. In
the case of a consumer claiming illness, full details should be obtained by contacting the customer
or the competent authority as appropriate.

32
Step 2. Applying the decision tree and identification of unsafe food
The food incident team should follow the food recall/withdrawal decision tree in their plans (see
example in Appendix 1). This requires the food business operator to take initial precautionary
measures and to identify the legal status of the affected food (see Appendix 2) by conducting a
risk assessment (see Appendix 3).

General legal requirement: Article 14 of the General Food Law sets out the food
safety requirements for food business operators. Specifically, Article 14 (1) states that
food business operators “shall not place food on the market if it is unsafe”. Unsafe
food is defined in Article 14(2) as food that is injurious to health and/or unfit for human
consumption.

The General Food Law also notes that food that conforms to the Community provisions regarding
food safety, is considered safe insofar as these provisions apply. However, food can be safe within
the meaning of the General Food Law but still not in compliance with other provisions of food
law, e.g. a food that has used a non-permitted additive that has no food safety consequences.
Different control actions may be required in each case.

It is essential that food business operators are able to identify when a food is unsafe and when
it is safe but non-compliant with other provisions of food law. Food business operators should
familiarise themselves with the information in Appendix 2 and follow the identification scheme
at the end of Appendix 2. This will also require the food business operator to conduct a risk
assessment as in Appendix 3.

Risk assessments should only be carried out by competent technical people. Food business
operators are advised to seek suitably competent technical advice and to involve the competent
authority as appropriate. However, advice from the competent authority is only as good as the
facts provided by the food business operator and will only extend to advice on whether the
food poses a public health risk or not. The food business operator will then be expected to
take the appropriate risk management action on its own decision, in keeping with their legal
responsibilities. Consequently, food business operators should not seek to have the competent
authority make the decision on whether to withdraw or recall the unsafe food. However, if
the competent authority disagrees with the actions of a food business operator, it has the legal
powers to intervene to protect public health.

There is a high probability that information gathered in the early stages of an investigation will
be incomplete and inaccurate. This needs to be accounted for when decisions are made as to
whether the food is unsafe or otherwise non-compliant with the provisions of the food law.

33
Food business operators should always take a precautionary approach placing the protection of
the consumers’ health highest on the list of priorities. The precautionary approach requires food
business operators to act to protect public health even when limited details are available. Food
recall should not be unduly delayed for want of complete information especially if the food is
potentially unsafe.

Step 3. Compilation of information on food distribution

Full distribution details are not necessary to initiate the food recall/withdrawal and delay must not
result from a desire to have all of the distribution information available. A broad understanding of
whether food has, or has not, reached the consumer, is sufficient to decide whether a withdrawal
or a recall is appropriate. Further detailed information can be gathered early on after initiating
the recall/withdrawal process.

Ultimately the food incident team should aim to collect the following minimum data set on an
affected food:

• Food name
• Food description
• Batch codes involved
• Quantity of food implicated
• Distribution details
• Whether the food may have reached consumers

34
Step 4. Removing unsafe food from the market
The food business operator must take all reasonable steps to remove unsafe food from
the market and if the food has left the immediate control of the food business operator,
notify the competent authorities, customers and suppliers as well as the consumer where
food has reached the consumer.

Once a food safety incident has been determined and the affected food has left the immediate
control of the food business operator, the competent authorities must be notified without delay.
In all circumstances, notification of the competent authority should be made before executing
a food recall/withdrawal and not after it has been completed. Notification should follow the
procedures laid down in the food recall/withdrawal plan discussed previously and consist,
amongst other things, of details of the affected food, its distribution, the food safety concern and
the proposed action.

The food incident team should then execute the procedures laid down in the food recall/withdrawal
plan with the aim of removing the affected food from the market without undue delay. This will
include notification of trade contacts and, in the event that food has reached consumers, notification
of the consumer. Where food may have reached the consumer, food business operators may have
to work with retail food business operators to notify consumers in an appropriate manner (details
on notifying food recalls/withdrawals can be found in Appendix 5).

When appropriate, food business operators should set up a dedicated phone line on which
business contacts and consumers can get advice on the food recall/withdrawal. These are
sometimes referred to as customer care lines. Such facilities should be adequately resourced to
facilitate communications and information should be channelled through the food incident team.

As the food recall/withdrawal commences, the food incident team should attempt to reconcile
food removed from the market against known volumes of affected food distributed, to monitor
progress of the food recall/withdrawal and determine when it has ended.

35
Very often food is not returned to the food business operator but is destroyed by the consumer
and/or the retailer/distributor. Nevertheless, the food incident team should attempt to compile
accurate figures on the amount of affected food disposed of in this way. However, in a minority
of circumstances, affected food may be returned by the consumer and/or other food business
operators. The following considerations are important for the control of returned unsafe food:

• Affected food should be returned to one central site or, in the case of a widely distributed
product, to major recovery sites
• The recovered food must be stored in an area that is separated from any other food
products and identified appropriately to ensure it is not confused with unaffected food
• Accurate records must be kept of the amounts of recovered food and the traceability codes
from that food

During food recalls/withdrawals, particular attention must be paid to catering customers who may
use affected food, either whole or as part of meals served to consumers. These businesses have
very different procedures to retailers and wholesalers and may require special consideration to
ensure that the methods implemented for the recall/withdrawal, storage and disposal of affected
food, are practical and ensure consumer protection. The operators of catering franchises must
pay particular attention to this aspect.

Step 5. Closing the food recall/withdrawal

To close a food recall or withdrawal, the process must have been effective. To be effective, the
food recall/withdrawal notification must have reached as far as the affected food was distributed.
The effectiveness of the process should be assessed on the basis of the amount of food accounted
for as a proportion of the amount of food that left the manufacturer or distributor, while taking
into account the normal market turnover of the food (product reconciliation).

During the food recall/withdrawal, progress must be reviewed so that its success can be
monitored. If it can be concluded that the public health risk to the public has been reduced to the
lowest possible level, the process can be judged to have been a success and brought to an end.
However, if there have been few returns or little consumer or customer response to a high-risk
problem, without obvious reasons, e.g. food out of date, the food recall/withdrawal procedure
should be assessed for its effectiveness. The food recall/withdrawal may then have to be repeated
using different methods to reach all those affected.

A food recall or withdrawal should be formally closed so that it is clear to all parties that the
incident has ended. It is recommended that this is done by the food incident coordinator in
consultation with senior managers. Food business operators should remember to notify the
competent authorities when a food incident is closed.

36
Step 6. Disposal of unsafe food
After a food recall/withdrawal, a food business operator may have unsafe food quarantined that
needs to be disposed of. In this case, the affected food must be destroyed or denatured under the
supervision of the company management and/or the relevant competent authority, where legally
required. Food business operators should consult the competent authority regarding disposal of
unsafe food.

Step 7. Reviewing the food recall/withdrawal

Every food recall/withdrawal should be viewed as an opportunity to learn and improve the
systems used in the food business. The food incident coordinator should initiate a formal review
procedure involving the food incident team and any key personnel who were involved. These
could be external contacts such as a retailer or caterer. The review should be conducted using
the review procedure detailed in the food recall/withdrawal plan. Some of the elements that
should be included in a review are a consideration of:
• Analysis of the cause of the issue, identifying the real issue (not the symptoms) and
immediate and long term actions that will rectify the problems
• Robustness of the recall/withdrawal policy and procedures in the food recall/withdrawal plan
• Effectiveness of the communication strategy
• Working of the management structures and whether reporting or lack of clarity on
responsibilities contributed to any problems with the recall process
• Review of the food incident log
• Critical appraisal of the key decisions made during the food recall/withdrawal
• Results of investigations and analysis carried out on returned food
• Consideration of possible improvements to the process

37
Examples of relevant review questions:
• Was the product recall/withdrawal effective?
• Did the product recall/withdrawal plan drive the process?
• What problems were encountered?
• H
 ow effective was the internal and external notification to customers and the
competent authorities?
• W
 as the media coverage of the incident accurate and what factors affected the
coverage?
• Did the customer care line work, was it overloaded, did it cope or crash?
• W
 hat was the true cost of the food recall/withdrawal; product, time, communication
costs, lost sales?
• D
 id the food incident team work efficiently and were their roles in keeping with the
plan?
• Was the process effective?
• Were the competent authorities happy with the actions taken?

Food business operators should produce a final report of the food recall/withdrawal review to
draw all information together in one place and act as a resource for future training and continuing
professional development. Such reports may also be useful for the food business operator in the
event of litigation.

The final report should include the following:

• Circumstances leading to the food recall/withdrawal
• Extent of distribution of the affected food
• Detailed findings of the review
• Copies of communications to customers and consumers as applicable
• A
 ction taken by the business including any publicity, with names of newspapers in
which advertisements appeared
• M
 ethod of disposal or otherwise of recalled stock, with certificates of destruction if
applicable
• Recommendations for improvement

The final report should be signed off by the senior management who should ensure that any
recommendations are acted upon within an appropriate timescale.

38
APPENDIX 1. FOOD RECALL DECISION TREE

Food business operator considers, or has

reason to believe, that a food which it has
imported, produced, processed, manufactured
or distributed is not in compliance with the
food safety requirements

Suspend distribution
of affected food

Assemble food incident team

Collate and analyse all available product,

production and quality assurance
information about the affected food

Determine if the food is unsafe (see

Appendix 2) including a risk assessment
(see Appendix 3)

Food is NOT Food is NOT

Food is UNSAFE
unsafe but is NOT unsafe and is in
in compliance with compliance with
food law food law
Notify the competent
authorities

Consult with Monitor situation

the competent and handle as
authorities complaint
Food is unsafe but can regarding
Food is unsafe and
be guaranteed not to appropriate
has reached the final
have reached the final control actions
consumer
consumer

Carry out a Recall Carry out Withdrawal

• Notify trade customers • Notify trade customers
• Notify consumers • Remove food from the
• Remove food from the distribution chain
distribution chain
• If necessary to protect
public heath, remove
food from consumers

39
APPENDIX 2. IDENTIFYING ‘UNSAFE’ FOOD

To understand the applicable legal requirements, food business operators need to be able to
accurately identify whether a food is unsafe as defined in Regulation (EC) No. 178/2002 laying
down the general principles and requirements of food law, or has a different legal status.

Article 14 (1) of that Regulation states that “food shall not be placed on the market if it
is unsafe”.

Article 14(2) states “Food shall be deemed to be unsafe if it is considered to be:

a) injurious to health
b) unfit for human consumption

Article 14(4) states that “in determining whether any food is injurious to health, regard
shall be had:
a) n
 ot only to the probable immediate and/or short-term and/or long-term effects of
that food on health of a person consuming it, but also on subsequent generations;
b) to the probable cumulative toxic effects;
c) to the particular health sensitivities of a specific category of consumers where the
food is intended for that category of consumers. “

Article 14(5) states “in determining whether any food is unfit for human consumption,
regard shall be had to whether the food is unacceptable for human consumption
according to its intended use, for reasons of contamination, whether by extraneous matter
or otherwise, or through putrefaction, deterioration or decay.”

Therefore, for a food to be unsafe it must have the potential to cause an adverse health effect or
be unacceptable for consumption because of contamination or spoilage or taint.

However, this is further clarified by Article 14(7) which states that “food that complies
with specific Community provisions governing food safety shall be deemed to be safe
insofar as the aspects covered by the specific Community provisions are concerned”.
Although, Article 14(8) adds a caveat to this generality stating “conformity of a food with
specific provisions applicable to that food shall not bar the competent authorities from
taking appropriate measures to impose restrictions on it being placed on the market or to
require its withdrawal from the market where there are reasons to suspect that, despite
such conformity, the food is unsafe.”

Article 14(3) clarifies some of the factors which must also be considered in identifying an
unsafe food, “in determining whether any food is unsafe, regard shall be had:
a) to the normal conditions of use of the food by the consumer and at each stage of
production, processing and distribution, and
b) to the information provided to the consumer, including information on the label, or
other information generally available to the consumer concerning the avoidance of
specific health effects from a particular food or category of foods.”

40
To determine the legal definition of an affected food, a food business operator should answer
the following questions:

1) Does the food pose a public health risk? Conduct a risk assessment before answering
this question (see Appendix 3)
(public health risk includes a health effect for the general population or a vulnerable/sensitive
sub-population whether mild or severe, short-term or long-term including adverse accumulation of
chemicals or an infection either of which could manifest itself in later life or even result in a health
effect in future generations).
1. If yes go to 3
2. If no go to question 2

2) Is the condition of the food unacceptable for human consumption for reasons of
contamination, e.g. extraneous matter, chemical residues, bacterial or other microbiological
agents, or through putrefaction, deterioration or decay?
1. If yes go to 3
2. If no go to question 5

3) Is the risk to public health or the unacceptability of the food eliminated by the normal
conditions of use of the food either by the consumer or by another food businesses, e.g.
cooking a raw food, or is the information on the label, or otherwise generally available,
sufficient for the consumer to avoid a particular health effect, e.g. labelling of allergens?
1. If yes go to question 5
2. If no go to 4

4) The food is UNSAFE as defined in the general food law

5) Is the food in compliance with all Community and national provisions of food law, e.g.
maximum limits for microbiological and chemical contaminants, maximum limits on additives,
labelling requirements etc.?
1. If yes, the food is not unsafe and is in compliance with all the Community and national
provisions of food law
2. If no, the food is not unsafe but does not comply with all the Community and national
provisions of food law

Return to the Decision Tree in Appendix 1 to determine the appropriate risk management action.

41
APPENDIX 3. PERFORMING A RISK ASSESSMENT

Food withdrawal or recall is a risk management decision that may require food business operators,
amongst other things, to be able to identify if a food poses a public health risk. Risk assessment
will achieve this aim and should also determine the likelihood and severity of the adverse health
effect as well as the affected population profile and size.

Food business operators should follow an accepted model for risk assessment. Codex Alimentarius
has developed a model for risk assessment consisting of the following steps:

1. Hazard Identification: the identification of known or potential health effects

associated with a particular agent
2. Exposure Assessment: the qualitative or quantitative evaluation of the degree of
intake likely to occur
3. Hazard Characterisation: the qualitative or quantitative evaluation of the nature of
the adverse effect associated with the hazard
4. Risk Characterisation: the integration of hazard identification, hazard
characterisation and exposure assessment into an estimate of the risk and its
associated uncertainties
Food business operators should document their risk assessment and keep records of
supporting evidence to inform future review of the incident and also serve as contemporaneous
documentation in the event of litigation to support a ‘due diligence’ defence.

An Example of a Food Incident, a Risk Assessment and Subsequent Risk

Management Actions:

The Problem: External testing by a third party has found that the pH of an acid preserved food
is 5.2. A check of the internal quality assurance records shows that critical limits for cooking of
the food were achieved in the factory and the pH checks were correct. However, calibration
records show that a few days after product dispatch, the pH probe used in the QA process was
calibrated and found to be inaccurate. The product does not look or smell spoiled and there were
no problems with the packaging process or packaging QA checks. The product is distributed at
ambient temperature, has a shelf-life of one year, does not require reheating and has been on
sale for one month.

42
Hazard Identification: The cooking process removes all vegetative pathogens but does not kill
all bacterial spores. The only pathogenic bacteria with spores capable of surviving the cooking
process, is Clostridium botulinum. The spores of Cl. botulinum can germinate and bacteria can grow
at ambient temperatures and an environmental pH above 4.6. Cl. botulinum produces a potent
neurotoxin during its growth that causes botulism in animals and humans. The botulinum toxin is
relatively heat stable and is not degraded by normal pasteurisation temperatures.

Exposure Assessment: The product pH and storage conditions and remaining shelf-life are
favourable for Cl. botulinum to grow and produce toxin. There is no re-heating to temperatures
that would degrade the toxin. The consumer is likely to have bought the product and stored it at
home for at least its shelf-life. It is also possible that because the product has a ‘best-before’ date
and not a ‘use-by’ date, some consumers would store the product for longer than its shelf-life.
The chances of the consumer being exposed to Cl. botulinum toxin are high.

Hazard Characterisation: Botulism is a condition where a person who eats food containing
the toxin produced by Cl. botulinum can suffer paralysis, asphyxiation and death. The public
health literature cites many cases of botulism caused by acid preserved food reported in the
literature and these often relate to failure of cooking processes, failure of pH control and failure
of hermetically sealed packs. The scientific literature suggests that botulinum toxin is one of the
most potent toxins known and that minute amounts can cause severe health effects. All members
of the population are vulnerable.

Risk Characterisation: The chances of exposure are high and the consequences of exposure
are severe. An adverse public health effect is likely to be experienced by any consumer. It is not
possible to quantify the risk or the uncertainties associated with the risk. The food poses a public
health risk.

Return to the Identification Scheme in Appendix 2 to determine the appropriate legal classification of the
affected food.

43
APPENDIX 4. E
 XAMPLES OF FOOD RECALL/
WITHDRAWAL PLAN DOCUMENTATION
Figure 1: Example of a Recall/Withdrawal Plan – Roles and Responsibility Chart

Recall Co-ordinator Owner/CEO

1. Stop all distribution of questionable material, and

arrange for return of product to collection points.
Distribution
2. Prepare inventory and distribution status of product
showing where, when, to whom and quantity
shipped.

1. Prepare batch identification.

Production & Quality Assurance 2. Halt production of product if related problem.
3. Investigate for cause of problem, check all records.
4. Update incident log.

1. Prepare response for consumers.

Consumer Affairs 2. Answer all consumer enquiries.
3. Update contact details list.

Accounting 1. Set up stock reconciliation system to determine cost

of recall.

Legal Counsel 1. Handle legal implications.

Public Relations 1. Handle all press releases – all media.

1. Obtain batch identification and samples.

2. Obtain product analysis to determine if pick-up or
Technical destruction necessary.
3. Consult with regulatory agencies if a recall is
required.

1. Notify sales managers and brokers.

Marketing 2. Arrange for pick-up at retail levels.
3. Arrange for proper credit to be given.

Regional Sales Managers 1. Aid in contacting customers.

2. Assist in product pick-up and delivery of credit notes.

44
Figure 2: Recall Plan Contacts List Example

Company Contacts List

CEO/Owner Mr. A Tel:

Home Tel: Email:

Mobile Tel: Fax:

Recall Ms B Tel:
coordinator
Home Tel: Email:

Mobile Tel: Fax:

Recall Ms Q Tel:
coordinator
alternative Home Tel: Email:

Mobile Tel: Fax:

Supplier List

Packs ‘R’ Us Mr. A Tel:

Main Contact
Home Tel: Email:

Mobile Tel: Fax:

Packs ‘R’ Us Ms B Tel:

Alternative
contact Home Tel: Email:

Mobile Tel: Fax:

Raw products Ms C Tel:

Inc.
Main Contact Home Tel: Email:

Mobile Tel: Fax:

45
Customer/Distributor List

I Buy Ltd Mr. A Tel:

Main Contact
Home Tel: Email:

Mobile Tel: Fax:

I Buy Ltd Ms B Tel:

Alternative
contact Home Tel: Email:

Mobile Tel: Fax:

We distribute Ms C Tel:
Inc.
Main Contact Home Tel: Email:

Mobile Tel: Fax:

Competent Authority List

FSAI Rapid Alert Tel:

Main Contact
Home Tel: Email:

Mobile Tel: Fax:

DAFF Ms B Tel:
Main contact
Home Tel: Email:

Mobile Tel: Fax:

HSE-EHS Ms C Tel:
Main Contact
Home Tel: Email:

Mobile Tel: Fax:

46
APPENDIX 5: A
 DDITIONAL INFORMATION ON
RECALL/WITHDRAWAL NOTIFICATIONS
This appendix contains detailed information on different forms of notification procedure that
can be considered by food business operators. In addition, it contains examples of relevant
documentation that could be included in the food recall/withdrawal plan.

Trade Notifications
In the event of a food withdrawal or recall, it is essential that food business operators notify
other food businesses that may be affected. Initial notification to other food business operators
(sometimes called trade notifications) should be via telephone but this should be followed up
by written notification, preferably sent by fax and/or e-mail. The written notification should
contain all the information necessary to allow another food business operator to remove the
correct food from sale or distribution. Food business operators should include templates of trade
notification notices for reference in their product recall/withdrawal plan.

The trade notification notice should be clearly entitled ‘URGENT: FOOD RECALL’ or
‘URGENT: FOOD WITHDRAWAL’ as appropriate, in bold large lettering to ensure that
the notification is acted upon quickly. Avoid making the notification look like a business letter or
it may not be dealt with urgently. Figure 3 shows an example of a trade notification notice.

The details included in the trade notification notice should facilitate immediate and unambiguous
identification of the affected food. The ‘action required’ part of the notification should clearly
state:
• ‘Remove from sale/distribution’ or ‘do not use’, in the case of a caterer
• ‘Notify us immediately if this food has been distributed to the public’
• ‘Notify us immediately if this food has been distributed to other distributors or retail/
catering establishments. Please also notify these businesses of the product recall/
withdrawal without delay’

This part of the notification can also be used to specify:

• Plans for recovery of the affected food and its disposal
• Notification of quantities of food delivered
• The need to identify and segregate the food from unaffected food
• Other details to facilitate the food recall
• Request for any assistance in notifying the public in the case of a recall

47
Notification of Consumers
When unsafe food may have reached the consumer, it will be necessary to notify consumers
about the removal of food from the market and what action they must take if food is being
recalled from them. Information notices must be clear, simple, unambiguous and be displayed
where consumers will see them.

It is a legal requirement for food business operators to: accurately inform consumers of
the reasons for the removal of unsafe food from the market when it may have reached
consumers, and inform them of any actions they need to take if it is decided that the food
must be recalled.

Therefore, avoid including unnecessary information about the company or turning the information
notice into a marketing opportunity. Wording which downplays the seriousness of the incident
should be avoided as this can encourage consumers not to take the action required. Examples
of inappropriate wording are “product is not up to our usual quality standards”, “product is
being recalled as a precaution” etc. The following checklist should be consulted when writing a
consumer information notice:
1. Start the notice with a clear indication of what the notice is about, e.g. ‘Warning:
Food Recall’ or ‘Warning: Important Safety Notice’
2. Say what the product is (name, brand, description)
3. State what is wrong with the product and be specific and truthful, e.g. ‘food may
contain harmful bacteria that could cause food poisoning’. Avoid giving information
about how the incident happened
4. Avoid ‘downplaying’ the incident
5. Give clear details to help consumers identify the product and avoid confusion with
other similar product. Information should also include:
– Where the food may have been bought
– The time-span during which the food may have been purchased
– List of batch codes of the food affected
– Dates of minimum durability (‘use-by’, ’best-before’)

48
 6. Include a photograph or illustration of the food indicating where the identification
information can be found
7. Tell consumers what action to take, if any, e.g. ‘no action required’, ‘stop using’,
‘dispose of...’, ‘return product to shop for a refund’ etc
8. If the health risk is serious, include details of clinical symptoms and include advice to
consult a medical practitioner
9. Include details for consumers to contact the company. Free-phone numbers, e-mail
addresses and websites are useful. Also include the company’s details
10. Apologise for any inconvenience caused

Figure 4 shows an example of a consumer information notice.

In-store Notifications
In-store notifications are displayed by retail stores in a visible and appropriate manner. By law,
communication with consumers when unsafe food may have reached them, must be
effective. Therefore, notifications should be prominently displayed in positions around the store
where consumers will see them, e.g. checkout areas, store entrances, on retail shelves where
similar food is sold. Display only in customer service areas is not best practice as a minority
of shoppers will visit these areas. The notices should carry full details of the food(s) affected,
preferably with a picture of the affected food to help people with literacy difficulties identify the
food. Similar notices should also be placed on food business operator’s websites, particularly if
the food business operator runs an internet shopping business.

However, when food is unsafe because it may be injurious to health, in-store

notifications alone are not generally sufficient to meet the requirements of the
food law. In the majority of cases, additional notifications are required, either by
paid advertisement in appropriate media or by press release and in certain cases
additional dissemination of information via consumer organisations, e.g. Irish
Anaphylaxis Campaign, might be appropriate.

49
Paid Advertisements
Paid advertisements prominently displayed in newspapers are also an important way of notifying
consumers that an unsafe food may have reached them. They are particularly important in
addition to in-store notifications, if the food could be injurious to the health of consumers.

Food business operators should include sample newspaper notices in their food recall/withdrawal
plan, along with instructions for placing the notices in the appropriate media. The information
below should be considered when drafting guidelines for the food recall/withdrawal plan.

It is strongly recommended that notices are placed in the following newspapers:

• Product solely distributed and sold in the Republic of Ireland:

• Irish Independent
• Irish Times
• Irish Examiner
• Irish Daily Mail
• Irish Daily Star
• Irish Daily Mirror
• Irish Sun
• Sunday Independent and/or Sunday World (if recalling at the weekend)
• Local newspapers or appropriate niche publications where necessary

• Product distributed and sold outside the Republic of Ireland:

• C
 onsult the competent authorities and the appropriate national authority in the
country where the product is sold

Note: Newspapers have deadlines for press adverts which differ from newspaper to newspaper.
Food business operators should ensure that they check these deadlines and include them in their
recall/withdrawal plans. Food business operators should make every effort not to miss deadlines
for newspaper notices. In cases where the unsafe food is a serious hazard and deadlines have been
missed, food business operators should communicate the recall information by press release and
follow up with newspaper notices the next day.

50
Press Release
In cases where an unsafe food is potentially injurious to the health of consumers and presents an
immediate risk, food business operators should communicate the information by press release as
well as placing information notices in newspapers. Press releases have the advantage of reaching
the print media and electronic media and do not suffer from delays. A copy of a sample press
release should be placed into the product recall/withdrawal plan and should take account of the
information below.

As food business operators cannot rely on the uptake of a press release, this method should only
be used as a back up to more targeted notification methods. It is important to include local radio
news desks, especially if the product recall is isolated to specific areas. Follow-up phone calls to
media are recommended. To encourage journalists or editors to pick up on a press release, the
following approach to writing the release should be taken:

• Write ‘Press release – for immediate release’ at the top of the page in bold print
• Compose a title, e.g. Company ‘A’ recalls food ‘X’ due to health concerns
• P
 lace the synopsis of the recall, the food, the problem and what is being done into the
first paragraph and the use the proceeding paragraphs to flesh out the details
• Include quotes from the company that the journalist can use in the article
• Finish the release with ‘ENDS’ to signify conclusion
• Keep press releases to a single page if possible
• Include all the information required in the paid advertisement

Figure 5 shows a sample press release.

It is highly recommended that food business operators consult with the FSAI concerning press
releases. In some cases, a press release by the FSAI on behalf of the food business operator, or
a joint press release, may be a more effective means of communication.

51
Figure 3: Example of a Trade Notification Form

URGENT
Food Recall (or withdrawal)

Company Name _______________________________

Food Name _______________________________

Food Details _______________________________

Batch Identification _______________________________

‘use-by’ or
‘best-before’ date _______________________________

Reasons for the Recall

_______________________________________________

_______________________________________________

_______________________________________________

Action Required
_______________________________________________

_______________________________________________

_______________________________________________

Contact Details _______________________________

Alternative
Contact Details _______________________________

52
Figure 4: Example of an In-store Notification or Paid Newspaper Advertisement

WARNING
Food Recall Food
photograph or
Company name
illustration
Food name/description
Pack size
Batch identification

Details of what is wrong with the product

Actions the consumer should take

We apologise for any inconvenience

Company address and contact details

53
Figure 5: Sample Press Release

PRESS RELEASE - FOR IMMEDIATE RELEASE

04 June 2007
Food Recall

Ham-It-Up Cooked Ham Produced by B Ltd, Co. Dublin

B Ltd is recalling all cooked ham products under the brand name Ham-It-Up. This product has
been implicated in a number of cases of Salmonellosis in the South West region of the country.
Although testing of the ham has yet to identify Salmonella, B Ltd is taking this public health
measure in conjunction with the Food Safety Authority of Ireland (FSAI). The FSAI has also
advised anybody showing symptoms such as fever, diarrhoea and/or vomiting to seek medical
advice.

All Ham-It-Up brand ham is affected irrespective of its ‘use-by’ date. Consumers should not
consume the product. Consumers are also advised to dispose of the product, however, the label
should be sent to the following address for a full refund along with the name and address of the
consumer.
B Ltd.
Unit B, Street C
Co. Dublin

Mr Meat, CEO of B Ltd said “We apologise to our customers for any inconvenience this recall
has caused. However, I stress that this is a public health measure and that no Salmonella has yet
been found in the implicated food”. Dr. Safe, FSAI said “B Ltd has cooperated fully with the FSAI
investigation and have acted responsibly to protect public health. Anybody who has consumed
this product and is showing symptoms such as fever, diarrhoea and/or vomiting should seek
medical advice”

Consumers should contact the following number for further information:

01 -112211223

54
APPENDIX 6: A
 PPROPRIATE CONTROL ACTIONS FOR
FOOD THAT IS NOT UNSAFE BUT IS
NEVERTHELESS NON-COMPLIANT WITH
THE PROVISIONS OF FOOD LAW
The following control measures are based on enforcement measures for competent authorities
laid down in Article 54 (2) of Regulation (EC) No. 882/2204 on official controls performed to
ensure the verification of compliance with feed and food law, animal health and animal welfare
rules. These control measures should be used as a guide to food business operators needing to
take some form of control action when a food they have placed on the market is not unsafe,
within the meaning of the General Food Law but is nevertheless non-compliant with applicable
provisions of other food law. This is not an exhaustive list:
• Restriction or suspension of distribution of the affected food
• Withdrawal or recall of the affected food
• D
 iversion of affected food for other purposes for which it is in compliance, e.g. use of
cracked eggs in the production of liquid pasteurised egg
• N
 otification of customers and consumers of the reasons why the affected food is non-
compliant, e.g. minor labelling errors
• A
 pply sanitation procedures or any other action deemed necessary to ensure the food
is brought into compliance with the provisions of food law

Food business operators should consult with the competent authorities to determine the most
appropriate control action in light of the particular circumstances and non-compliance.

55
Other food safety Guidance Notes available
from the Food Safety Authority of Ireland:

Guidance Note No.1 Inspection of a Food Business (2000)

ISBN 0-9539183-2-7
Guidance Note No.2 EU Classification of Food (2001)
ISBN 0-9539183-3-5
Guidance Note No.6 Implementation of European Communities
(Infant Formulae and Follow-on Formulae) Regulations,
1998 (2001)
ISBN 0-9539183-9-4
Guidance Note No.7 The Labelling of Fish and Aquaculture Products according
to the European Communities (Labelling of Fishery and
Aquaculture Products) Regulations, 2003 (S.I. No. 320
of 2003) Revision 1 (2005)
ISBN 1-904465-26-9
Guidance Note No.8 The Implementation of Food Safety Management Systems in Beef
and Lamb Slaughter Plants based on HACCP Principles (2002)
ISBN 0-9540754-6-3
Guidance Note No.9 Flavourings Legislation (2002)
ISBN 0-9540754-2-0
Guidance Note No.10 Product Recall and Traceability
Revision 2 (2010)
ISBN 0-9540754-9-8
Guidance Note No.11 Compliance with Regulation 4.2 of the European
Communities (Hygiene of Foodstuffs) Regulations 2000
(S.I. No. 165 of 2000) (2002)
ISBN 1-904465-17-X
Guidance Note No. 12 The Inspection of Food Safety Training and Competence (2003)
ISBN 1-904465-07-2

56
Guidance Note No. 13 Use of Enforcement Powers Under the Food Safety Authority
of Ireland Act, 1998 (2003)
ISBN 1-904465-05-6
Guidance Note No. 14 The Application of Commission Directive 2001/101/EC
as Amended by Commission Directive 2002/86/EC
on the Definition of Meat (2003)
ISBN 1-904465-09-9
Guidance Note No. 15 Cook – Chill Systems in the Food Service Sector (2004)
ISBN 1-904465-19-6
Guidance Note No. 16 Food Stalls (2005)
ISBN 1-9044-65-32-3
Guidance Note No. 17 Labelling of Meat (2005)
ISBN 1- 904465-30-7
Guidance Note No. 18 Determination of Product Shelf-Life (2005)
ISBN 1-904465-33-1
Guidance Note No. 19 The Notification of Dietary Foods for Special Medical Purposes
under the European Communities (Foods for Special Medical
Purposes) 1999, S.I. No. 64 of 2001(2006)
ISBN 1-904465-35-8
Guidance Note No. 20 Industrial Processing of Heat-Chill Food (2006)
ISBN 1-904465-39-0
Guidance Note No. 21 Food Supplements Regulations and Notifications Revision 1(2010)
ISBN 1-904465-45-5
Guidance Note No. 22 Information Relevant to the Development
of Guidance Material for the Safe Feeding of
Reconstituted Powdered Infant Formula (2007)
ISBN 1-904465-49-8
Guidance Note No. 23 Development and Assessment of Recognised
National Voluntary Guides to Good Hygiene Practice
and the Application of HACCP Principles (2007)
ISBN 1-904465-50-1
Guidance Note No. 24 Legislation on ‘Gluten-free’ Foods and Avoidance
of Cross-contamination during Manufacture of ‘Gluten-free’
or ‘Very Low Gluten’ Products
ISBN 1-904465-71-4

57
NOTES

58
Food Safety Authority of Ireland Údarás Sábháilteachta Bia na hÉireann
Abbey Court, Lower Abbey Street, Cúirt na Mainistreach, Sráid na Mainistreach Íocht.,
Dublin 1 Baile Átha Cliath 1

Telephone: +353 1 817 1300

Facsimile: +353 1 817 1301
E-mail: [email protected]
Website: www.fsai.ie
ISBN 0-9540754-9-8