1. Good Hygiene Practices Module 2, Module 11 Recall and Traceability

2. Slide 2 Module 11 - Recall and Traceability Presentation Outline 1.Recalling unsafe foods from the market 2.Applying traceability as a tool to control food hazards 3.Establishing traceability within a business to enable effective recalls 4.Preparing for effective recalls

3. Slide 3 Module 11 - Recall and Traceability What is a food recall? Removing unsafe food from the market Reducing the risks to consumers  In the event of a food safety incidence/emergency

4. Slide 4 Module 11 - Recall and Traceability Protecting consumers by recalling products This training tool uses the working definition of the term “recall” as defined in the mentioned FAO/WHO guide: “Recall is the action to remove food from the market at any stages of the food chains, including consumers”.

5. Slide 5 Module 11 - Recall and Traceability Examples of unsafe foods that should be removed from the market  product identified as the source of a food outbreak  above-legal quantities of pesticide residues in vegetables  metal fragments in a puree  critical quantities of microorganisms in ground meat  allergenic nuts in a nut-free cereal mixture

6. Slide 6 Module 11 - Recall and Traceability Efficient recalls require traceability Tracing within a food chain requires that each business should be able to  identify which of its products are or potentially are unsafe; and  communicate to others (authorities, customers, consumers) which products have been identified as unsafe and need to be recalled.

7. Slide 7 Module 11 - Recall and Traceability Presentation Outline 1.Recalling unsafe foods from the market 2.Applying traceability as a tool to control food hazards 3.Establishing traceability within a business to enable effective recalls 4.Preparing for effective recalls

8. Slide 8 Module 11 - Recall and Traceability Understanding the different uses of traceability Traceability is a tool to  control food hazards  provide reliable product information  guarantee product authenticity

9. Slide 9 Module 11 - Recall and Traceability Linking each operator within a food chain at any specified stage of the chain  where did food come from? (one step back); and  to where did food go? (one step forward). Broken links in a food chain prevent traceability!

10. Slide 10 Module 11 - Recall and Traceability Illustrating the linking of each operator along a simplified value chain for wheat A primary producer will have to keep track of the origin of supplies (i.e. pesticides) and which miller(s) the wheat was delivered to. A miller must know which farms supply the wheat, how many sacks of wheat are produced from stored grain and to whom the flour is shipped. Bakers must know who supplies their flour, into which products it is incorporated and where their final products are delivered to. Miller Baker Customer Transport Farm

11. Slide 11 Module 11 - Recall and Traceability Presentation Outline 1.Recalling unsafe foods from the market 2.Applying traceability as a tool to control food hazards 3.Establishing traceability within a business to enable effective recalls 4.Preparing for effective recalls

12. Slide 12 Module 11 - Recall and Traceability Example of a contaminant alert in a wheat food chain At which stage did the hazard enter the food chain? food hazard Tracing the origin of a mycotoxin alert

13. Slide 13 Module 11 - Recall and Traceability Developing the capacities to trace at a business level incoming materialssalesprocessing

14. Slide 14 Module 11 - Recall and Traceability Food business operators should be able to document one step back along the chain from where they obtained their supplies. Documentation of traceability change depending on type of supplier. Enabling product tracing according to “one step back”

15. Slide 15 Module 11 - Recall and Traceability 15 Adapting supplier documentation  farm: written confirmation of date of harvest/production  wholesaler: packaging should be labelled with country or region of origin, date of production, best-before date, if possible, lot number, name of original producer or at least name of wholesaler  market or shop with open packaging system and lacking documentation / labeling: buyer to document details and to ask seller where foods are from

16. Slide 16 Module 11 - Recall and Traceability 16 Maintaining traceability during processing Keep track of  supplies used;  which final products raw materials and ingredients end up in;  which final products packaging is used for, etc. by  consistent recording  defining a quantity of product to be followed on its path along the value chain

17. Slide 17 Module 11 - Recall and Traceability 17 Using a “lot” as an unit of traceability Codex definition of “lot” “... a definitive quantity of a commodity produced essentially under the same conditions”.

18. Slide 18 Module 11 - Recall and Traceability Braking product flow into lots Defining a lot: 1.Define one product produced on the same date. 2.Assign a letter or number to it. Lot A: wheat flour Date of production: 15.2.12 Lot B: maize flour Date of production: 15.2.12

19. Slide 19 Module 11 - Recall and Traceability Lot sizes can vary lot number best-before date mineral water bottle lid

20. Slide 20 Module 11 - Recall and Traceability Tracing one step forward along the chain A business should document I.quantity of each product shipped and II.whom product was shipped to. This can be done by  keeping copies of delivery documentation;  maintaining a list of all items shipped; and  careful monitoring of the inventory.

21. Slide 21 Module 11 - Recall and Traceability Effective traceability relies on consistent documentation Businesses must establish a system of consistent GMP documentation.

22. Slide 22 Module 11 - Recall and Traceability An example of traceability achieved with standard GMP documentation Standard Entry Document apples lot A/Date... Process Control Documentation apple juice lot X / date labelled with: lot X / date Delivery Slip apple juice lot X/Date... apples lot A Delivery Slip apples lot A/Date... Packing Slip apple juice lot X/Date... suppliesprocessingsales

23. Slide 23 Module 11 - Recall and Traceability Deciding how long to keep documentation for traceability purposes How long traceability-relevant records should be kept depends on factors such as  legal requirements,  customer requirements,  shelf-life of final product. Retain all records to trace hazards along the food chain even after all products have been sold/consumed.

24. Slide 24 Module 11 - Recall and Traceability Appreciating the benefits of consistent documentation and record keeping Documentation and record keeping enable and facilitate:  Control of supplies, stock and sales,  Identification of the cause for safety or quality problems.  reduction of quantity of products to be recalled  excluding a brand from a recall

25. Slide 25 Module 11 - Recall and Traceability Presentation Outline 1.Recalling unsafe foods from the market 2.Applying traceability as a tool to control food hazards 3.Establishing traceability within a business to enable effective recalls 4.Preparing for effective recalls

26. Slide 26 Module 11 - Recall and Traceability Legal requirements regarding recall need to be respected Required procedures for implementing recalls at a business level vary from country to country. Businesses will have to familiarise themselves with the exact terms used and the underlying legal requirements.

27. Slide 27 Module 11 - Recall and Traceability Understanding who initiates a recall The identification of a potential food safety hazard can happen both  business-internally or  externally by authorities or suppliers

28. Slide 28 Module 11 - Recall and Traceability Each business must be prepared for recalls A well handled recall shows that a business  is trustworthy;  cares about the safety of consumers.

29. Slide 29 Module 11 - Recall and Traceability Develop instructions on how to handle a recall and identifying and training relevant personnel Preparation to a recall includes developing a SOP that describes in clear and understandable language exactly  what must be done, and  who is responsible for which actions. Only trained personnel are able to handle a real-life recall situation!

30. Slide 30 Module 11 - Recall and Traceability Rehearsing and testing the worst-case scenario A recall system should be tested regularly to train personnel on how to  handle customers and authorities;  trace all affected products in the market;  recall foods and decide what to do with them.

31. Slide 31 Module 11 - Recall and Traceability Summary of Training Food recall = action to remove food from the market Food recalls are the shared responsibility of authorities and businesses. Recalls can only be effective and efficient if products can be traced. Traceability relies on effective “trace one step back and one step forward” at any stage of the food chain. Traceability requires careful documentation. Only trained personnel can perform an effective recall.

32. Slide 32 Module 11 - Recall and Traceability YOU ARE HERE You have now completed Module 11 Recall and Traceability of Section 2 Applying GMPs; after reviewing any supporting documents and links you desire, please proceed to Module 12 Transportation.