Past recall explanations/walkthroughs/breakdowns
Hello all,
I am looking through our internal audits and am at the section (I am FSSC 22000 certified) on hazard identification. It reads as:
7.4.2.1 All food safety hazard that are reasonably expected to occur in relation to the type of product, type of process and actual processing facilities shall be identified and recorded. The identification shall be based on
a) The preliminary information and data collected according to 7.3,
b) Experience,
c) External information including, to the extent possible, epidemiological and other historical data, and
d) Information from the food chain on food safety hazards that may be of relevance for the safety of the end products, intermediate products and the food at consumption
So... Something happened and the bottom half of my post is missing. Glorious. ... All that typing. The jist of it is I'm looking into point C and trying to find details on past recalls that have happened to try to understand where/how certain hazards occurred that were missed and resulted in a recall. I can find lists of recalls and the reason (eg sand in black pepper, undeclared mustard etc) but the "how did it happen" and "what did they do to fix it" seem to be missing. I understand that companies likely want to keep their internal investigations internal, but... If there are examples out there, it would be cool to gain the experience/knowledge.
Cheers,
Jason
Hi jdudka,
This section is a typical haccp/hazard analysis intoduction.
i would imagine that the likely (historical) BCPA hazards (eg in literature reviews) are fairly readily available for a, i believe, fairly famous (infamous?) product like black pepper.
Are any detailed model hazard analyses for yr product available ? These should cover yr query. For example the cfia/spices haccp plan perhaps ?
With respect to fssc22000 examples, maybe have a look at the lengthy model haccp plan on this forum for yoghurt -
No, for sure, that sort of data exists and the CFIA actually has a sample HACCP plan that is (almost) like it was made using my facility, very good examples. What I am curious to look at is the hazards that weren't controlled for or that people thought were controlled for, but weren't controlled well enough as evidenced by the need for a recall.
We also recently did a mock recall (that went fine) and so I've got recalls on the brain, trying to watch for areas where things could go wrong or fall through the cracks so that it doesn't end up happening to me!
I suspect you are going to need a textbook on "Spices" or find a detailed historical review via Google.
I recommend to focus on validated hazards. HACCP is hard enough as it is. :smile:
PS - No idea about Canada but the recalls list in USA is only too well documented. Whether searchable I'm unsure. If you have the time to work through it ..... :whistle: