Food Standards Agency
We have launched new tools for withdrawing or recalling unsafe food
Our new guidance has been designed to help food businesses carry out food safety withdrawals and recalls with greater ease and effectiveness.
Download our ‘Guidance on Food Traceability, Withdrawals and Recalls within the UK Food Industry’ which explains what the law requires and how to comply, as well as information on:
- traceability systems
- making a decision on carrying out a withdrawal or recall
- roles and responsibilities
- the key principles to effectively inform consumers of a food recall
Philip Randles, Head of Incidents and Resilience at the Food Standards Agency, yesterday said:
‘When food on the market is found to be unsafe, food businesses are required to withdraw or recall a product. This guidance and the associated tools have been created with food businesses in mind, to help them carry out their responsibilities with greater ease and effectiveness.
‘We urge food businesses to download these tools, so they are equipped to carry out the necessary actions to make sure food is safe and what it says it is.’
We have also created some tools to supplement the UK-wide guidance and make it easier to implement. For example, a food recall point of sale notice that will save businesses time and make sure consumers get the information they need.
This project has been delivered in partnership with representatives from the food industry, enforcement authorities and consumer allergy/patient support organisations. They are a key outcome from our joint review with Food Standards Scotland of the UK’s current food withdrawal and recall system.
A withdrawal is the process by which unsafe food is removed from the supply chain, where the food has not reached the consumer.
A recall is when unsafe food is removed from the supply chain and consumers are advised to take appropriate action, for example, to return or dispose of the unsafe food.
Traceability is the ability to trace food and its’ ingredients through all stages of production.
Root cause analysis is a method that can be used to determine how and why the food safety incident happened, the initial cause and the identification of corrective actions to prevent future incidents occurring.
Latest News from
Food Standards Agency
Romford abattoir fined £24,000 for hygiene breaches20/03/2019 13:47:00
Abattoir found guilty following repeated warnings over ‘bunching’ of carcasses.
Major retailers publish campylobacter results18/03/2019 08:15:00
The top 9 food retailers publish October - December 2018 campylobacter results for fresh shop-bought UK-produced chickens.
FSA Chair reaffirms commitment to highest food safety standards after EU Exit14/03/2019 14:37:00
Food Standards Agency (FSA) Chair Heather Hancock has reassured consumers that food safety standards will not be reduced after the UK leaves the EU. Her comments were made at the FSA’s quarterly Board meeting yesterday.
Birmingham meat plant fined over £250,000 for removal of detained meat13/03/2019 17:04:00
Asia Poultry & Meat Ltd plead guilty to removing meat detained by FSA staff because of rodent activity on site.
Birmingham meat cutting plant fined for hygiene failings11/03/2019 12:28:00
Asia Halal Meat Suppliers Ltd fined £19,580 after pleading guilty to food hygiene offences.
UN recognises UK science excellence in shellfish safety28/02/2019 14:43:00
UK expertise and leadership in shellfish safety has been recognised by the Food and Agriculture Organization of the United Nations (FAO) with the designation of the Centre for Environment, Fisheries and Aquaculture Science (Cefas) as a Reference Centre for Bivalve Mollusc Sanitation.
FSA welcomes successful council prosecution11/02/2019 12:25:00
A man has been sentenced for selling DNP, after a successful prosecution by Allerdale Borough Council.
Levels of AMR Campylobacter in retail chickens remain steady01/02/2019 10:20:00
Food Standards Agency have published the Year 3 results of a survey to identify the proportion of Campylobacter isolated from the FSA’s UK retail chicken survey that were resistant to a range of antimicrobial agents.