Hazards involved in food recalls are normally due to the physical (foreign objects), chemical (pesticides etc) or biological hazards (bacterial contamination), presence of allergens (ex. milk, eggs) that isn’t identified in the labeling, incorrect labeling, packaging defects etc.
The local regulation does not do the recalling of the food products. The food company will carry out the recall themselves. A recall team is being set up to check if the hazards are very harmful to consumers and then decide on whether to conduct a product recall.
There are 3 classes (Class I, II and III) of recall category. Class I with cases that are extremely dangerous to consumers and are life threatening. As compared to Class I, Class II’s cases are not as dangerous and not as life threatening and Class III being the least dangerous of all.
The recalled products that are removed from the market either undergoes treatment to get rid of the problem or are destroyed. Products that must be destroyed have to be disposed of properly such as by burying them at landfills. The location, time and code numbers of the disposed products should be taken down for future referencing.
The recall system should be tested once in awhile to check if it is working out properly, responding fast enough and whether there are ways to improve it.
Ways to notify consumers on the recalling of the products can be done through the newspaper, television, radio, internet, notices at where they can be purchased such as the supermarket.
