Food Control (Food Safety Alerts and Food Recall Procedures) Regulations. Statutory Instrument No. 198 of 2018.

The objectives of these Regulations are to provide guidance on how Regulations to a) carry out a food recall through an efficient, rapid identification as well as removal of hazardous food from the distribution chain and informing consumers, where necessary, of the presence of potentially hazardous food in the market and ensure that hazardous food are contained and destroyed or rendered safe; (b) establish a food recall plan for carrying out food recall where food does not meet the requirements of hygiene, safety and quality of food and to protect the health of consumers; and (c) establish a follow-up action or post food recall report in order to ensure the effectiveness of a food recall and prevent a reoccurrence.
Part II contains procedures for initiation and discontinuation of food safety alerts including a list of triggers. Part III regulates food recalls initiated either from a food industry operator or from the Minister. The Part continues providing criteria to classify food recalls in two categories based on their potential hazard: Class I food recalls, for potentially hazardous food which is dangerous, defective or adulterated that it could cause serious health problems or even death; or (b) Class II food recalls, for food that is unlikely to cause any adverse health problems, but that violates the provisions of the Act. Part III also establishes that food business operators shall establish a food recall plan and provides guidance on how to prepare it, its communication, management of food recovered (storing, correction of defect or disposal, re-labelling), effectiveness check, reports, termination, responsibilities, offences and penalties. Schedules contain several formats and checklists to assist Minister, food operators and all the other involve subjects to carry out food recalling procedures.