Introduction to recall plan

In the event of a foodborne illness outbreak, it is important to have traceback and recall procedures in place. Trace-backs cannot prevent foodborne illness from occurring. But being able to review good records and quickly trace a food back to its source can limit the public health and economic impacts of an outbreak.

The recall may result from consumer complaints or the company has identified a problem. To recall a product, the company needs to be able to identify the product involved and determine the distribution of that product.

These are the guidelines which categorize all recalls into one of three classes according to the level of hazard involved.
· Class I recalls are for dangerous or defective products that predictably could cause serious health problems or death. Examples of products that could fall into this category are a food found to contain botulinal toxin, food with undeclared allergens, a label mix-up on a life saving drug, or a defective artificial heart valve.
· Class II recalls are for products that might cause a temporary health problem, or pose only a slight threat of a serious nature. One example is a drug that is under-strength but that is not used to treat life-threatening situations.
· Class III recalls are for products that are unlikely to cause any adverse health reaction, but that violate FDA labeling or manufacturing regulations. Examples might be a container defect (plastic material delaminating or a lid that does not seal); off-taste, color, or leaks in a bottled drink, and lack of English labeling in a retail food.


Many thanks to FDA and California department of health science.

Lee Bei Fang
Temasek poly Yr 3
Applied Food Science and Nutrition


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