Transcript No Slide Title

Food Safety and Recall
Presentation
February 2012
© 2007 Her Majesty the Queen in Right of Canada
(Canadian Food Inspection Agency), all rights reserved. Use without permission is prohibited.
Outline
• Background
• Definitions
• Triggers of Food Safety
• Classification of a recall
• Types of Food Safety Health Hazards
• Recall implementation and Verification
2
CFIA Roles & Responsibilities
CFIA
• The Agency is responsible for delivery of all federal inspection
and enforcement services related to foods safety.
Health Canada
• Establishes health, safety, and nutritional standards, regulations,
and policies for foods; conducts health risk assessments on
physical, biological, and chemical hazards.
3
Food Legislation
All food sold in Canada is Some food sold in
subject to the following
Canada is also subject to
criminal legislation:
trade legislation:
• Food and Drugs Act and
• Canada Agricultural Products
Regulations (FDA/R)
Act and Regulations (CAPA/R)
• Consumer Packaging and
• Meat Inspection Act and
Labelling Act and Regulations
(CPLA/R)
Regulations (MIA/R)
• Fish Inspection Act and
Regulations (FIA/R)
Egg
Maple
Dairy
Processed Products
Fresh Fruit & Honey
Vegetables
4
Food and Drug Act and Regulations
(FDA/FDR)
Designed to protect Canadians against health hazards and fraud
arising from the sale of foods, drugs, cosmetics and medical
devices, whether these item are products of Canada or imported.
5
Food and Drug Act and
Regulations (FDA/FDR)
The Canadian Food Inspection Agency Act (1997)
gives the CFIA responsibility for the enforcement of
the FDA as it relates to food and the administration of
the provisions as they relate to food, except those
provisions that relate to public health, safety or
nutrition.
The Minister of Health is responsible for establishing
policies and standards relating to the safety and
nutritional quality of food sold in Canada.
6
Consumer Packaging and Labelling
Act and Regulations (CPLA/CPLR):
•Designed to protect consumers from the products they buy
•Provide a uniform method of labelling and packaging
consumer goods
•Prevent fraud and deception by providing for full and factual
label information
7
CFIA Food Programs
Two categories:
“Federally registered programs”
•
•
•
Responsible for products produced in federally registered
facilities
Enforce both criminal and trade legislation
“Non-federally registered programs”
•
•
•
Responsible for products that are not produced in
federally registered facilities
Enforce only criminal legislation
8
Triggers of Food Safety
• Company initiated
• Consumer or trade complaints
• Routine monitoring/inspection findings
• Analytical results/laboratory analysis
• Investigations
• Epidemiology (food borne illness outbreaks)
• Media information
• Other sources
9
Recall
• A firm’s removal from further sale or use, or
correction of, a marketed product that violates
legislation enforced or administered by the Canadian
Food Inspection Agency
10
2 Types of Recalls
Voluntary
• Initiated by person selling, marketing, manufacturing
or distributing product.
Mandatory
• Initiated by Minister, under section 19 of the CFIA
act.
• This could be due to the fact that the firm is unwilling
or unable to recall the product.
11
Mandatory Recall
19. (1) Where the Minister believes on reasonable
grounds that a product regulated under an Act or
provision that the Agency enforces or administers by
virtue of section 11 poses a risk to public, animal or
plant health, the Minister may, by notice served on
any person selling, marketing or distributing the
product, order that the product be recalled or sent to
a place designated by the Minister.
Contravention of recall order
(2) Any person who contravenes a recall order
referred to in subsection (1) is guilty of an offence
and liable on summary conviction to a fine not
exceeding $50,000 or to a term of imprisonment not
exceeding six months or to both.
12
Product Withdrawal
•A firm’s removal from further sale or use of a
marketed product that does not violate legislation
administered or enforced by the CFIA. It is not
considered to be a recall.
13
Stock Recovery
• A firm’s removal, or correction, of a violative product
that has not been marketed or that has not left the
direct control of the firm. It is not considered to be a
recall.
14
Anatomy of a
Food Recall
15
CLASSIFICATION OF THE
RECALL
Recalls are classified according to the relative degree of health risk
presented by the product.
Class I: there is a reasonable probability that the use of, or
exposure to, a violative product will cause serious adverse health
consequences or death.
Class II: the use of, or exposure to, a violative product may cause
temporary adverse health consequences or where the probability of
serious adverse health consequences is remote.
Class III: the use of, or exposure to, a violative product is not likely
to cause any adverse health consequences.
16
Depth of Recall
• The level to which a recall is conducted
• i.e., manufacturer/importer, distributor, retail, or consumer
levels.
• Several factors when determining recall depth:
• Recall classification
• Target population
• Whether any injury or disease has already occurred from
product use
• Amount of product already in use
17
Recall Areas of Concern
• Allergens
• Microbiological
• chemical
• Physical/extraneous material
• Labelling
• Misinterpretation or deceptive practices
• Quality
• Spoilage/taint
• Wholesomeness
• Non-permitted food ingredients
18
Food Recalls
The CFIA manages over 400 food recalls each year.
Approximately a third of these recalls are the result of
undeclared ingredients that may cause severe allergic
reactions.
19
Comparison of Recalls and Recall Incidents from 2007 to 2011
500
474
469
450
394
387
Number of Recall Incidents and Recalls
400
350
300
264
236
250
218
212
200
150
100
50
0
2007-08
2008-09
2009-10
2010-11
Fiscal Year
Number of Recall Incidents
Number of Recalls
20
Recall Incidents by Hazard per Fiscal Year from 2007 to 2011
140
121
120
Number of Recall Incidents
100
75
80
75
73
65
54
78
65
57
60
35
40
33
30
26
32
28
13
20
19
18
19
14
0
2007-08
2008-09
2009-10
2010-11
Fiscal Year
Allergen
Chemical
Extraneous Matter
Microbiological
Other
21
Priority Allergens
• Almonds, Brazil nuts, cashews,
hazelnuts, macadamia nuts,
pecans, pine nuts, pistachios,
walnuts
• Peanuts
• Sesame seeds
• Milk
• Soybeans
• Crustacea (name of the
species)
• Fish (name of the species)
• Shellfish (name of the
species)
• Mustard seeds
• Wheat, triticale
• Eggs
22
23
Recall Implementation
• When a recall is recommended by CFIA’s office of
•
•
•
•
•
food safety and recall, a manufacturer may be
asked to provide the following:
Notification to accounts to the product was
distributed
Collect and/or control the recalled product,
reconcile amounts, control warehouse stock, and
product disposition/correction
CFIA witnessed disposals or detention of product
for movement.
Assess the safety of current and future production
Corrective action, internal review (including recall
plan) and follow-up.
24
Recall Verification
• CFIA verifies whether a recalling firm’s actions
have been effective in removing the product from
the marketplace.
• Recall verification is based upon statistical
selection of accounts
• Recall verification is done by both on-site visits and
telephone calls to accounts.
25
For Additional Information:
CFIA Recall & Allergy Alerts
http://www.inspection.gc.ca/english/corpaffr/recarapp/
recaltoce.shtml
CFIA Resource Centre
http://www.inspection.gc.ca/english/corpaffr/educ/aler
te.shtml
26
Thank You
Shahzia Dhanji
Food Safety Inspector
Import and Manufactured Food Program
CFIA, Edmonton, Alberta
(780-) 495 - 7248
Shahzia. [email protected]
27
© 2007 Her Majesty the Queen in right of Canada
(Canadian Food Inspection Agency), all rights reserved. Use without permission is prohibited.
28