Draft Regulations on Food Recall Procedure - Food Safety and ...

ARTICLE 10: RECALL STATUS REPORT(i)(ii)It is the responsibility of the recalling Food Business Operator to determinewhether its recall is progressing effectively. The Recalling Food BusinessOperator shall submit periodic status reports to the State Food Authority/FoodAuthority after the notification of the recall for assessing the progress of the recall.The frequency of such reports will be determined by the relative urgency/gravityof the recall and will be specified by the State Food Authority/ Food Authority foreach recall. However, in any case the reporting interval shall not be more than 1weeks:Unless otherwise specified or inappropriate in a given recall case, the recall statusreport shall contain the following information (Annexure- IV):a) Number of downstream Food Business Operators or individuals notified, anddate and method of notification;b) Number of Food Business Operator responding to the notification and quantityof the particular food in their possession;c) Number of Food Business Operator or individuals not responding to thenotification and Quantity of food dispatched to them. (if needed, the identity ofnon responding Food Business Operator may be requested by the State FoodAuthority/ Food Authority);.d) Quantity of recalled food and result of investigation;e) Proposed method of disposal or otherwise of recalled stock with records ofdestruction.f) Anticipated time limit for completion of the recall.(iii)(iv)Recall status report are to be discounted when the recall is terminated by the StateFood Authority / Food Authority.The recalling Food Business Operator shall properly retain completedocumentation on food recall for inspection and verification by the State FoodAuthority or Food Authority.ARTICLE 11: FOOD RECOVERY(i)(ii)The recalling Food Business Operator shall store the recovered food in anarea which is separated from any other food and is identified by a label platewith prominently written RECALLED PRODUCT.The recalling Food Business Operator shall maintain accurate records of therecovered food and their lot No./batch code, pack size, brand name, date ofmanufacture, best before date etc. Proper recording system shall be availableto ensure that all the foods are retrieved and their details recorded.7