Stem the rising tide of product recalls
In 2010 1,505 food safety incidents were reported and investigated by the FSA and, as a result, it issued 70 product recall and withdrawal notifications, of which 34 were allergy alerts. Data for 2011 is not yet available, but is likely to be much higher.
Whether problems are the result of contaminated ingredients or mislabelled foods containing potentially dangerous allergens, each day the Food Standards Agency (FSA) issues alerts because of failings by food manufacturers that prove both costly and damaging to brand reputation both of manufacturers and retailers. Quite often serious issues are the result of simple labelling errors and basic oversights by personnel.
Last month Morrisons issued a recall for its Duc D'Ardennes Pork and Apricot Coarse Paté because the paté contained gluten, which wasn't listed in the allergy advice box on the label. The FSA also issued an allergy alert about this incident.
On the same day (Friday, October 21) in a completely separate incident, Greencore issued a recall for some date codes of its Beverley Manor Vanilla Cheesecake due to a labelling error. The recall was made because the product contained egg, which, once again, hadn't been listed on the ingredients list. This could have caused a serious health problem for consumers who are allergic or intolerant to egg. Once again the FSA was forced to issue an allergy alert.
In fact, the FSA is currently conducting a survey of allergen advisory labelling and allergen content of UK retail pre-packed processed foods to better inform its work in future.
But such recalls need not occur. Rather than waiting until a crisis happens, Food Manufacture is organising a conference to help companies put procedures in place to save themselves reputational damage and cost.
Product Recall Conference 2011 is being organised in conjunction with the Institute of Food Science & Technology. Speakers at the one-day event, which takes place at the National Motorcycle Museum in Birmingham on November 23, will provide you with the tools you need to avoid a costly catastrophe in your business.
Find out:
Whether your hazard analysis critical control point systems are fit for purpose;
How to assess your food safety risk exposure;
How to manage a crisis;
The consequences when you don't;
How to avoid being prosecuted;
How to create a safer food hygiene culture in your workplace;
The latest thinking in allergen controls and thresholds;
How to make use of social media to detect early signs that problems might exist;
How food traceability systems can help.
To find out more about the event visit our website or contact Rachael Cannon on 01293 610433 or Rachael.cannon@wrbm.com.
