Food Recall Procedure Guide for NSW Food Businesses
A food recall is the removal of a food product from the supply chain because it poses or may pose a risk to consumer health and safety. Having a documented recall procedure is a requirement of a complete Food Safety Program and is essential for limiting the harm and reputational damage of any recall event.
Types of food recalls in Australia
- Voluntary recall: The business initiates the recall based on its own identification of a safety issue
- Mandatory recall: Food Standards Australia New Zealand (FSANZ) or a state food authority orders the recall
- Trade recall: Product is recalled at the wholesale/distribution level only, not from consumers
- Consumer-level recall: Product is recalled from consumers — the most serious type, requiring public notification
Common causes of food recalls in Australia
- Undeclared allergens (the most common cause)
- Microbial contamination (Listeria monocytogenes, Salmonella, E. coli)
- Foreign body contamination (metal, glass, plastic)
- Incorrect labelling (wrong use-by dates, incorrect ingredient declarations)
- Chemical contamination
Your recall procedure should include
- A designated recall coordinator (typically the owner or food safety manager)
- A complete and current traceability system that allows you to identify all affected batches
- Contact details for FSANZ, the NSW Food Authority, your local council, and all customers/distributors
- A communication plan for notifying customers, distributors, and media (if required)
- A documented process for quarantining and disposing of recalled product
- A post-recall review to identify root causes and preventive actions