Recall Plan

A Recall Plan is a written document that explains in detail the procedures a sponsor will follow when conducting a recall.

Conducting a product recall

There are three primary objectives in any food recall:

• stop the distribution and sale of the affected product;
• inform the statutory authorities (all recalls) and the public (consumer recalls only)
of the problem; and
• effectively and efficiently remove from the marketplace any product, which is
potentially unsafe.

The key steps in conducting a successful recall are:

1. convening of a recall committee;
2. hazard/risk assessment;
3. determining the level of the recall;
4. determining who should be notified of the recall;
5. determining the mechanics of notification and recovery; and
6. post recall reporting.

Responsibilities

Sponsors who are manufacturers, wholesalers or importers have the following general responsibilities in relation to food recalls:

• to maintain records and establish procedures that will facilitate a recall. Records should be in a form that can be quickly retrieved;
• to have a written recall plan;
• to initiate the action for implementing a recall; and
• contact overseas supplier/manufacturer when initiating recall action.

Distributors play an important role in food recalls. The sponsor is dependent on the assistance and cooperation of these bodies to ensure the effectiveness of the recall process.

Distributors should also develop procedures for recall action that are tailored to their own operations. All senior personnel should be familiar with their responsibilities in connection with a recall and with the records system for products.

Distributors have the following general responsibility in relation to food recalls:

• to maintain distribution records and establish procedures that will facilitate a recall. Records should be in a form that can be quickly retrieved.

Product Recovery

Products may be recovered by returns to supermarkets, returns via distribution chains or direct returns from consumers.

The recovered product should be returned to a central site or, in the case of a widely distributed product, to major recovery sites.

The recovered product must be stored in an area that is separated from any other food products.

Accurate records must be kept of the amount of recovered product and the lot identification details of that product.

After recovery, a product may be corrected or reprocessed so it is fit for human consumption. Corrective action or reprocessing should only be conducted after full consultation with the Home State or Territory health authority.

If it is unfit for human consumption and is stored in an isolated country area it may be destroyed or denatured under the supervision of the store management or the local health authority. If the product is stored in a metropolitan area it should be destroyed or denatured as directed by the State or Territory health authority.