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Food Fraud and Product Recalls Lecture 3 - Coggle Diagram
Food Fraud and Product Recalls
Lecture 3
Food Fraud definition
Premeditated adulteration of a food for economic gain
Food fraudulence examples
Substitution
Removing part of a product to make it cheaper
e.g. olive oils substituted with vegetable oils
Addition
Addition of an ingredient in order to bulk or 'improve quality'
Melamine in milk
Sudan 1 in Worcestershire sauce
Mislabelling
Labelling a food as a certain providence or incorrect expiry date
toxic Japanese star anise labelled as Chinese star anise
Counterfeiting
Copies of popular foods that are produced without the same food safety regulations
Concealment
Concealing of diseased or unsafe food
Chicken injected with hormones to conceal disease
Grey market production/theft
Sale of excess unreported product
e.g. too many fish instead of releasing them they sell them elsewhere
Recall vs. Withdrawal
Recall
Unsafe food has reached the consumer, it is removed from the supply chain and consumers are advised to return or dispose of the unsafe food
Withdrawal
Unsafe food is withdrawn from the supply chain before it has reached consumers
Impact of product recall
Indirect Costs
Litigation
Loss of sales
Stock value decline
Fines
Direct costs
price x quantity of recalled product - profit loss
Notification costs
Transportation costs
Brand damage
Reputation
Consumers may choose other brands
Recall Reasons
Mispackaging
Mislabelling especially allergens
International recall
Deliberate contamination/ sabotage
Illness outbreak linked to a specific food
Food test result identifies health risk
FSA inspection detects food safety concern
Quality concerns
Consumer complaint
Recall plan
Acts as an insurance policy in order to minimise risk and impacts of product recall
Assemble the crisis team; recall management team and recall coordinator
Inform Food Standards Agency (FSA)
Remove the product from market
Product coding systems help identify all products effected
Root Cause Analysis
Investigate and address the cause
Manage PR fall out
Open communication with consumers
Minimises rumours and exaggeration
Record the incidence and response