* Beef Pastrami *

Due to some reasons, my group is doing on the product beef pastrami from my internship's company. This is my company in house development product. As i am not familiar with the product, i did some research on it. Beef pastrami is prepared by salting the raw meat then dry partly before it will be seasoned with herbs and spices. Some of the common herbs and spices are garlic, black pepper, basil and all spice.

From the recipe, i came across an ingredient which i am not sure about- All spice. Thus, i find out more about it. All spice can be known as Jamaica pepper. It is a spice which is a dried unripe fruit of Pimenta dioica plant. It is green and unripe. It will be dried in the sun. It ill become brown after drying. It is commonly sold as whole dried fruit or as a powdered form

* Guidelines for product recall *

Manufacturer: Production unit and warehouse
Wholesaler retailer: Warehouse and stores
Consumer: Consumers

Differences for between product withdrawal and product recall

Withdrawal: Activities between you and your direct customers

Recall: Activities between you and your direct customers, which may involve laboratories, experts/consultants, press and media, insurers, solicitors, police, food standard agency, environmental health, trading standards, health and safely executive, trade association or competitors

According to ISO 22000:2005 (E) :

The company must establish a traceability system so that the products can be identified and we can relate the products to the batches of raw materials, processing and delivery records. This traceability system must be able to identify incoming material from the immediate suppliers and the initial distribution route of the end product. Traceability records must be maintained for a period of time for system assessment so that we can handle any potentially unsafe products and in the event of product withdrawal. Records shall be in accordance with statutory and regulatory requirements and customer requirements and may, for example, be based in the end product lot identification.

* Product recall *

I have been researching about product recall. As i was doing it for my food safety project, i thought product recall can only be used for food products. However, as i am doing research for it, i found out that product recall can be used for a wide range of products, ranging from the types of food (baby,pet etc) to things that can be seen in our daily lives, such as cars.

Basically, there are 2 types of product recalls: voluntary and mandatory. A voluntary product recall is one that the company has to do by buying the products and fix it while a mandatory product is one that the company is instructed to remove the products from the shelf. The more common one is a voluntary product. A recall can be conducted for quality or safety related reason. There is no definite reason for product recall. However, some steps can be done to be considered as a product recall. Some of the steps are fixing and repairing the products. These can be done by finding the cause of problems of the products.

When developing procedures and plan for a product recall, one should contact persons in the product's chain of distribution first to collect all the products back.Next, one should also work with revelant person such as regulatory bodies and advisers. To conduct a product recall, one should find out all the information about the product so as to find out the source of problem easily.