To recall or not recall – that is the question.

Product Recalls are one of the mandatory requirements in Australia and New Zealand, depending upon the type of food business.

All businesses that sell to other business, like; manufacturers, distributors, wholesalers and importers, must have a functioning recall program. Places like cafes, restaurants etc do not need a recall program but must have a suitable procedure for how to return product to their supplier in the event of a recall.

There are three types of recalls;

• Consumer – the product has made it to the supermarket shelves and must be returned from the public. This will require advertising and specific types of communication. These are the public known recalls and have the largest impact on the business and it’s reputation.
• Trade – the product has only made it as far as the warehouse in the supply chain, so there is no need to inform the public. This is the most common type of recall and occurs regularly.
• Mock – a recall on paper only, no contact with customers or actual product returned. It is a test of the recall program of a business and should be done regularly.

Records need to be kept for all recalls and there are two reasons for a consumer or trade recall;

• Food safety – these are the actual recalls and potentially the product could cause harm if consumed
• Quality – these are actually called withdrawals not recalls and are due to some quality failure with the product.

Food Standards Australia New Zealand (FSANZ) is the co-ordinator of all food recalls in Australia. It does not need to know about the withdrawals. The correct method and documents to be used can be found in the product Recall Protocol which can be found in the Recall section of the FSANZ website.

FSANZ has produced a great little video that explains recalls really well.

This article has been written by Rachelle Williams, The Green Food Safety Coach.