The firm said it is imperative to monitor quality and traceability of ingredients to avoid potential contamination of food products.
Shielding food away from bacteria can be done through a maintenance program that includes equipment check-ups, observations and reports from non-maintenance staff, such as line operators and supervisors.
This year’s guide highlights the roles and responsibilities of food businesses and government during a food recall, key steps involved in the process, vital elements of a food recall plan, and the legal requirements and obligations for food businesses.
It was produced with Australian Food Microbiology, The National Safety Council of Australia, Food Standards Australia and New Zealand and Safe Work Australia and distribution is free.
Pro-Visual Publishing is a specialist in wall-mounted workplace health and safety, food safety and hygiene and health and wellbeing information resource charts.