Baking & Snack - May 2009 - 56

TRACEABILITY

in the plant. The section may include
summaries of food safety and quality
programs designed to ensure the production of safe, high-quality foods.
For example, a snack bar manufacturer might elaborate on the potential
for foreign material contamination
and the measures such as metal detectors, magnets and attention to Good
Manufacturing Practices designed to
prevent such problems.
Recall classification. The class of
a recall is defined by the Food and
Drug Administration (FDA) (see
"Classifying Recalls" on Page 60).
The processor should make an effort
to define what would be expected
with the different types of recalls
and how the company would interact with regulatory agencies.
Manufacturing controls. This section describes what is done in the facility to ensure that finished products

and ingredients may be tracked. The
processor might describe how products are coded, what the code means,
how raw materials, ingredients and
packaging materials are tracked and
what is done by warehouse workers
and the shipping department to ensure traceability. Procedures may be
referenced by name and/or number.
Recall action or retrieval team.
Each company should establish a
recall action or retrieval team. This
section should describe the recall action team and summarize the role or
roles that they are to play in the event
of a recall. The recall action team is
headed by a recall coordinator. It is
his or her duty to ensure that the
team is properly trained and fully
understands what it must do in the
event of a recall. The recall action
team should include the following
persons or groups: production man-

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BAKING & SNACK / May 2009

ager, quality manager, distribution
manager, warehouse manager, plant
manager and legal counsel.
One member of the group will be
designated as a communications representative, and this person will deal
with the media, regulatory agencies
and the general public. There should
be documented job descriptions for
all team members as well as written
procedures for all activities related
to a potential recall. These events
should clearly define communications in a crisis. Who deals with the
media? The regulators? Customers?
The section should also mandate
that the company conduct mock or
practice recalls. Define the company
standard for a mock recall, that is,
what percentage of product should
be recovered within a set period.
Some company standards may be
a minimum of 99.9% within two

· Release liner impervious to
moisture and fat bleed
· Faster freezing and thawing
· Vertical sidewalls eliminate
trim waste (and stay
vertical during baking)
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Baking & Snack - May 2009

Table of Contents for the Digital Edition of Baking & Snack - May 2009