TRACEABILITY,RECALL AND

WITHDRAWL ,FIFO

PRESENTATION GIVEN BY TANZILA SIDDIQUI

TRACEABILITY
 TRACEABILITY

• Traceability: Traceability is the ability to track any food through all stages of
production, processing and distribution (including importation and at retail). Traceability should
mean that movements can be traced one step backwards and one step forward at any point in the
supply chain.
 TRACEABILITY

• By mentioning batch number with quantity on delivery challan and gate passes
traceability for both RBs and NRBs are maintained
• Quality team is responsible for tagging batches with batch numbers and QC passed tags
• Quality team is responsible for ensuring that Labels are applied to every product. Each
label shall state; batch number, date of expiry, product specifications, and shall be
clearly visible.
• Production Manager is responsible for storing product batch wise on production floor.
• DSR is responsible to mention the batch number on ticket with quantity of RBs delivered.
• MIS Department is responsible for providing delivery tickets (mentioning Product Batch
No. and Quantity).
 IMPORTANCE OF TRACEABILITY

• Traceability enables corrective actions (such as a product recall) to be

implemented quickly and effectively when something goes wrong. When a
potential food safety problem is identified, whether by a food business or a
government agency, an effective traceability system can help isolate and prevent
contaminated products from reaching consumers.
• Traceability allows food businesses to target the product(s) affected by a food
safety problem, minimizing disruption to trade and any potential public health
risks. It is important for all food businesses (including retailers and importers) to
be able to trace products.
 WHAT IS BACKWARDS AND FORWARDS TRACEABILITY?

• Backwards tracing means tracing back to the source of the

product, to find the contaminated ingredient or product.
Forwards tracing means looking forward to see everywhere
that contaminated batch has been used, containing the scope
of your recall.
 VEY FORWARD TRACEABILITY

• Every bottle of VEY Drinking Water shall has a print massage for Batch and Date
Coding, which comprised of two lines;
•  Shift No. / Julian Date with Product type / Manufacturing Year / Time
•  Day Shift : 01
•  Night Shift : 02
•  Product Type : A fro RB ,B for 6.3 ,C for 1.5L ,D for 600ml and E for 300ml
•  Example: 01 / 181A/ 13 15:30
RECALL AND WITHDRAWAL
 RECALL

• 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.
 WITHDRAWAL

A withdrawal is when unsafe food is removed from the

supply chain before it has reached consumers.
 ROLE OF DISTRIBUTION DEPARTMENT

• It works for the collection of entire lot transported and

send it back to the factory where the product is kept in
an isolated place having proper identification.
 REASONS OF PRODUCT RECALL

• A product may be withdrawn from sale (point of sale) for two reasons:
• The product has a severe quality defect or is underweight or that does not pose a potential
risk to public health and safety;
• If certain complaint or something else indicates that potentially un-safe product is
dispatched from factory then immediately, stock may be withdrawn from distribution and/or
sale subjected to further investigation — if a risk to public health and safety is established,
the product must be recalled.
 DECISION TO RECALL/WITHDRAWAL

• A meeting of recall committee shall be called by C.E.O immediately after the evaluation and
validation of the food safety issue with the affected product. C.E.O shall immediately decide
whether to recall (withdraw) the affected product depending on the nature and extent of the
issue with consensus of committee. He shall release instructions to QCM and GM Sales and
distribution for adoption of different channels for product recall and implement effectively
the same.
FIFO
 FIFO

• FIFO is a system for storing and rotating food.

• The First-In, First-Out method is an inventory
management system that prioritizes using older
batches of materials before moving past their use-
by dates.
• One of the most well-known food storage systems is the First-In,
First-Out food storage system or FIFO for food. This storage system
was designed for food businesses only to serve customers the freshest
and safest dishes. As part of every food handler's food safety training,
they must be acquainted with what FIFO means and how to
implement it properly.
 ADVANTAGES OF FIFO

• Specifically, FIFO offers several advantages in food storage

more than just organization. It is a multi-faceted system that
can affect other food service areas and improve the overall
efficiency of your food business. FIFO does improve not only
food safety but also the quality and the inventory accounting
side of your food business.