As we celebrate World Food Day, we’re spotlighting the systems that help protect consumers from foodborne hazards. Food recalls are a critical part of this system, serving as a safeguard when food products pose risks to public health. Whether triggered by contamination, allergens, or mislabelling, recalls ensure that unsafe food is swiftly removed from shelves, minimising the risk of illness or injury.
In Australia, the Food Standards Australia New Zealand (FSANZ) oversees and coordinates food recalls, while in New Zealand, this responsibility falls to the Ministry for Primary Industries. Although FSANZ lacks enforcement powers to mandate a recall, food manufacturers and retailers typically initiate the process voluntarily, adhering to strict guidelines to protect consumers.
Why Are Food Recalls Initiated?
Food recalls can stem from various sources, including reports from manufacturers, government agencies, or consumers. They may also result from internal testing and audits conducted by the food manufacturers themselves. Recalls are generally classified based on the specific issue identified, such as:
- Microbial contamination: The presence of harmful microorganisms like bacteria, viruses, or parasites that can cause foodborne illnesses.
- Labelling issues: Incorrect ingredient lists, date markings, or other non-compliant labelling that could misinform consumers.
- Foreign matter: Contamination with materials like glass, metal, or plastic, which could cause physical harm if ingested.
- Chemical contaminants: Harmful chemicals like cleaning agents or pesticides can render food unsafe for consumption.
- Undeclared allergens: A significant risk to consumers with food allergies, this issue arises when allergens are not properly declared on the packaging.
- Packaging faults: Defective packaging can lead to contamination or create choking hazards.
- Biotoxins: Contaminants like histamine in fish or toxins in shellfish can pose serious health risks.
The Scope of Food Recalls
Food recalls are classified into two main types:
- Consumer recalls: The most extensive type, where products are recalled from all points of the distribution chain, including from consumers’ homes.
- Trade recalls: These are more limited, focusing on the removal of products from wholesalers, distributors, and sometimes institutions like hospitals or restaurants.
It’s important to note that some recalled products may fall into both categories. There is also a distinction between a food recall and a food withdrawal. A withdrawal happens when food is removed from the supply chain due to non-safety issues, such as being underweight or having a quality defect.
Food Recalls: A Decade in Review
Source: FSANZ, 2014 – 2023
From 2014 to 2023, FSANZ coordinated 836 food recalls across Australia. While the upward trend in recalls might seem alarming, it may actually reflect improvements in regulatory oversight, self-monitoring by food manufacturers and retailers, and consumer vigilance. Advancements in food technology, traceability, and analytical testing have strengthened the ability to detect and address food safety issues before they lead to widespread harm.
Trends in Food Safety
Over the past five years, the most common reasons for recalls have been:
- Undeclared allergens: Making up 44% of recalls, with milk, tree nuts, wheat/gluten, and eggs among the most frequently undeclared allergens.
- Microbial contamination: Responsible for 24% of recalls, with Listeria monocytogenes, Salmonella, and E. coli as the most frequent culprits.
- Foreign matter: Plastic and metal were the most common types of contaminants found in food.
- Biotoxins and chemical contaminants: Less common but equally dangerous, recalls in this category were due to harmful substances like histamine and patulin in food products.
How ISO 22000 Strengthens Food Safety
ISO 22000 is an internationally recognised standard that provides a comprehensive framework for food safety management systems (FSMS). It addresses every aspect of the food supply chain, from production and processing to packaging and distribution, offering organisations a structured approach to preventing food safety hazards. By implementing ISO 22000, the food industry can create a proactive system that reduces the likelihood of food recalls, strengthening both consumer trust and regulatory compliance.
The standard emphasises the importance of Hazard Analysis and Critical Control Points (HACCP), a method for identifying potential hazards in food production and implementing controls to prevent contamination. ISO 22000 integrates HACCP principles with broader food safety management practices, ensuring that organisations can:
- Identify and control risks: By systematically analysing potential hazards, such as microbial contamination or foreign objects, organisations can implement preventive measures at critical points in the supply chain.
- Improve traceability: ISO 22000 enhances the ability to track and trace food products, making it easier to identify the source of contamination and act quickly in the event of a recall. This level of traceability also helps organisations meet regulatory requirements and strengthens consumer confidence.
- Develop robust recall procedures: If unsafe food does make it to market, ISO 22000 ensures that organisations have effective recall systems in place. These systems allow them to remove products from circulation quickly and efficiently, minimising potential harm to consumers.
- Enhance internal processes: Regular audits and updates to food safety protocols help organisations continually improve their operations, reducing the risk of contamination and making food recalls less frequent.
The Role of ISO 22000 in Preventing Recalls
Food recalls are often initiated as a last resort, but a well-implemented ISO 22000 system can help prevent them by addressing the root causes of food safety issues. By fostering a culture of continual improvement and rigorous self-monitoring, ISO 22000 encourages food manufacturers to anticipate risks and take corrective action before a recall becomes necessary.
One of the key benefits of ISO 22000 is its adaptability to various types of food businesses – whether a small local producer or a large multinational corporation. It also aligns with other management system standards, like ISO 9001 (quality management) and ISO 14001 (environmental management), enabling organisations to streamline their operations while prioritising safety.
Food Safety in Action: ISO 22000 and Recalls
The connection between ISO 22000 and food recalls can be seen in real-world cases where the standard has helped organisations improve their response to food safety threats. For example, in instances of undeclared allergens, one of the most common reasons for recalls, ISO 22000 helps organisations implement rigorous labelling and ingredient-checking processes to prevent mislabelling from happening. Similarly, in cases of microbial contamination, ISO 22000 promotes sanitation and hygiene practices that reduce the risk of harmful microorganisms entering the food supply chain.
While recalls may still occur despite the best preventive measures, ISO 22000 ensures that organisations are prepared to manage such incidents effectively. This includes having robust communication plans in place to inform consumers, regulators, and supply chain partners, and implementing corrective actions to prevent future occurrences.
Looking Ahead: Strengthening Food Safety
An overall increase in the number of food recalls may be an indication that the system safeguarding the food supply is working. Broader regulatory oversight, improved self-monitoring by food manufacturers, and greater consumer vigilance have helped strengthen problem detection. Standards like ISO 22000 play a crucial role in this process by offering a robust framework for food safety management, helping organisations identify risks, enhance traceability, and improve response protocols. Continued advancements in food technology, analytical testing, and traceability, along with adherence to ISO 22000, are expected to influence the future of food safety, minimising the need for recalls and ensuring a safer global food supply.
Food recalls are not just reactive measures; they provide valuable lessons for food manufacturers and retailers to improve their practices. The corrective actions taken -such as staff training, improved handling procedures, and better communication protocols – demonstrate the commitment of food manufacturers to continual improvement.
As the food industry continues to evolve, the systems in place to monitor and manage food safety will also advance. On this World Food Day, it is vital to recognise the importance of food recalls and the ongoing efforts to ensure the food we consume remains safe for everyone.
