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18. Product Recall Procedures


Occasionally poor quality product may reach the market place, either the domestic market or overseas markets. This product may constitute a public health risk to the consumer, or be of such poor quality that the consumer will be wary of future purchases. The recall of product under these circumstances serves the best interests of the consumer and the manufacturer.

Consumer Requirements

    • Each manufacturer should develop and implement a detailed set of recall procedures .
    • Each site should nominate one person to be responsible for co-ordinating any product recall.

Recall Guidelines

Upon the receipt of a food safety complaint or in light of other unforeseen circumstances, the company should initiate recall procedures as follows:

    • Company management should consider the extent of the problem and decide whether a recall is necessary.
    • Company management should notify the relevant Regulatory Authorities.
    • Assemble a team, headed by the nominated recall co-ordinator.
    • The recall team should collate and evaluate all relevant information concerning the product and the problem.

Examples of the type of information required includes;




* Product identification
product description








packing house number








manufacture date








batch or lot codes








shift








product line








time of manufacture








use by date codes








pack sizes




* Product location
on-site








company coolstores








commercial coolstores








transport companies








customers involved




* Supporting information test results








hygiene assessments








independent audit results
    • Immediate actions should include:



* establish the range of infected product



* locate all infected and "at risk" product



* contact customers, wholesalers and retailers



* initiate recall of affected product



* decide whether to continue processing



* investigate the cause of the problem and remedy



* place the infected product on "hold" and quarantine it.
    • Appoint one company representative to be the spokesperson for media releases. This should be the chief executive, site manager or nominated recall co-ordinator.
    • Prepare written press statements that openly describe the problem and the actions being taken by the company to rectify the problem. This should prevent the reporting of gossip and rumour.
    • Ensure that press statements are up-dated at regular intervals.
    • Notify company staff of the situation. Reinforce that normal company confidentiality still applies.
    • Investigate product disposition options.
    • Maintain a full record of all meetings of the recall team and document all actions taken.
    • Physically check that all packs of product requested have been returned from the market place.
    • Review the effectiveness of the recall and correct any system deficiencies identified.
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Contact for enquiries

New Zealand Food Safety Authority
68-86 Jervois Quay
PO Box 2835
Wellington
NEW ZEALAND

Phone: +64 4 894 2500
Fax: +64 4 894 2501

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