Food Recalls
When does a food business have to recall food?
- A recall has been defined as an action taken to remove from sale, distribution and consumption, foods which may pose an unacceptable safety risk to consumers.
- In both Australia and New Zealand, foods that may pose an unacceptable safety risk have to be recalled.
- Many food businesses are required to have a documented recall plan and comply with that plan. The Food Standards Code only requires manufacturers, importers and wholesalers to have a recall program – Retailers, food caterers, food service organisations and primary producers are exempt.
Number of recalls per year in Australia and New Zealand
(NZFSA and FSANZ websites)
- The above figures only represent the retail level recalls. That is, those where the product has reached the shelf at the retailer.
- The incidence of recalls appears to be increasing, though this may be due to better levels of compliance by food businesses.
Cause of Recalls in Australia
- Since 2000, when tightened labelling requirements were introduced, the main cause of recall has been when potentially harmful ingredients have either not been declared on the ingredient label or product has been placed in the wrong packaging.
Cause of Recalls from 2001 to September 2007 (New Zealand)
(NZFSA website)
