Food Recalls and Withdrawals
The formal processes for removing unsafe or non-compliant food products from sale or from consumers, managed by the Food Standards Agency.
Food recalls and withdrawals are actions taken when food products are found to be unsafe, incorrectly labelled, or non-compliant with food safety standards. A food withdrawal removes a product from the supply chain before it reaches consumers. A food recall goes further, retrieving products that have already reached consumers. The Food Standards Agency (FSA) coordinates recalls in the UK and publishes alerts that food businesses must monitor and act upon. Hospitality businesses must have procedures in place to identify affected products, remove them from use, and record the actions taken.
Key Points
- Subscribe to FSA food alerts to receive recall notifications promptly
- Immediately check stock and remove affected products when a recall is issued
- Allergen recalls are the most common type — check for undeclared allergens
- Good traceability records help you respond to recalls quickly
- Document all actions taken in response to a recall
Types of FSA Alerts
The FSA issues several types of alert: Product Recall Information Notices require customers to be informed and products returned; Allergy Alerts warn about undeclared allergens (the most common type of recall in the UK); and Food Alerts inform food authorities and businesses about contamination, incorrect labelling, or other food safety issues. These alerts are published on the FSA website, via email subscription, and through the FSA's social media channels. Every food business should subscribe to FSA alerts to receive notifications promptly.
What Hospitality Businesses Must Do
When a food recall or alert is issued for a product you use: immediately check your stock for the affected product (specific batch numbers, use-by dates, or pack sizes will be specified), remove any affected items from use and store them separately (do not dispose of them yet — you may need them as evidence), record the quantity of affected stock found, contact your supplier, follow the specific instructions in the FSA alert (which may include returning stock, displaying customer notices, or contacting customers), and document all actions taken. Speed is essential — allergen recalls in particular can be life-threatening.
Prevention and Traceability
Good traceability systems make recalls manageable. You should be able to quickly identify: which products are in your stock, which supplier provided them, when they were delivered, and what dishes they may have been used in. Keep delivery notes and supplier records organised and accessible. Regular stock checks and a systematic labelling system will help you identify affected products quickly. Consider setting up FSA email alerts so you are notified automatically rather than having to check the website.
Frequently Asked Questions
How do I find out about food recalls?
Subscribe to FSA (Food Standards Agency) email alerts at food.gov.uk — you'll receive notifications of all recalls, allergy alerts, and food safety warnings. You can filter by alert type. Also check the FSA website regularly and follow their social media accounts. Your suppliers should also notify you directly if a product they have supplied to you is subject to a recall.
What should I do if I have a recalled product in my kitchen?
Remove the product from use immediately and store it separately, clearly marked as "do not use." Check the FSA alert for specific instructions — some require returning the product to your supplier, others may require disposal. Record the quantity found, batch numbers, and the actions you took. Contact your supplier to arrange return or replacement. Do not use or serve the product under any circumstances.
What is the difference between a food recall and a food withdrawal?
A food withdrawal removes products from the supply chain before they reach consumers — it is a business-to-business action. A food recall goes further, seeking to retrieve products that have already reached consumers, often involving public notices and media coverage. Recalls are more serious and typically involve a greater risk to public health. Both require immediate action from any food business holding the affected products.
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