Agriculture Reference
In-Depth Information
Traceback and Product Recall
When implemented and tested, a traceback and product recall plan can be one of the
most important parts of a food safety program if contamination occurs. The produce
industry is beginning to implement traceback monitoring steps in their labeling and
production procedures at most levels of the industry. There are still many small or
isolated companies that have not implemented optimal traceback monitoring proce-
dures. When looking at new suppliers, make sure that traceback monitoring procedures
are in place. This could set a company apart in a recall or withdrawal situation regard-
ing how much product is lost and what kind of economic impact it would have on the
system.
In developing a traceback or product recall plan for a processing facility, consider
implementing some key procedures. First, write a plan using models from the industry.
Second, create a team that will be the go-to staff during a situation requiring use of
the written plan. This team should refl ect a cross-section of the staff that normally
runs operations in the plant. Third, practice the plan at least twice a year to keep it
updated and current. Finally, analyze the labeling system in use to make sure raw
products and ingredients can be traced back to their origins and fi nished products can
be located after they leave the shipping dock. A lot of money can be saved, and good
will preserved, if every processor practices their plan with suppliers and customers
alike.
Record-Keeping Logs and Forms
In an expanded view of the overall monitoring part of food safety, documentation and
record keeping are required for food safety programs. Documentation is the physical
step of recording data over time, whether that is by humans or equipment. Many
processing steps can be monitored in terms of temperatures, sanitizer levels, incoming
product checks, sanitation procedures, and more. Record keeping is the organization
of this data into reports and the storage of the documents and data over time. Without
documentation and record keeping, there is no proof that a food safety step has
occurred and that could mean that the food may have been produced under unsafe
conditions.
There are many types of documentation that could be found in the food-processing
industry, and listed below are only a few of the records, charts, logs, or forms that
would be essential in monitoring a food safety program. The following list has been
grouped according to work description within a typical processing facility.
Food Safety Overview Documents
Quality/Safety Notebook with Tabs, Descriptions, and Forms
Company History
Description of the Products
General Food Safety Documents
Risk Assessment
HACCP Plan
Glass and Brittle Plastic Policy
Traceback and Product Recall Plans