You must be able to trace your food one step back and, if you supply another food business, one step forward.
You must record certain information and keep these records until such time as the food can be reasonably expected to be consumed.
Information to record
For food received by your food business
At a minimum, record:
- name and address of the supplier
- nature of the products supplied
- date of transactions/delivery
This information may be contained on the invoices, receipts or dockets you receive from your supplier.
For food supplied to another food business
At a minimum, record:
- name and address of the customer
- nature of the products supplied
- date of transaction/delivery
Foods of animal origin - extra information to record
You must keep more detailed records for foods of animal origin. These include raw meat, fish, eggs, salamis, cheese, cooked ham.
For each consignment received
Record, and update daily, the following information:
- an accurate description of the food
- the volume or quantity of the food
- the name and address of the food business operator from which the food has been dispatched
- the name and address of the consignor (owner), if different from the food business operator, from which the food has been dispatched
- a reference identifying the lot, batch or consignment, as appropriate, and
- the date of dispatch
For each consignment supplied to another food business
Record, and update daily, the following information:
- an accurate description of the food
- the volume or quantity of the food
- the name and address of the food business operator to whom the food is dispatched
- the name and address of the consignee (owner), if different from the food business operator to whom the food is dispatched
- a reference identifying the lot, batch or consignment, as appropriate
- the date of dispatch.
Recalling or withdrawing food
You must know what to do if a product you sell or make has a problem and needs to be recalled or withdrawn from the market.
A recall is required where the food has already reached the consumer. Consumers must be informed in these instances.
A withdrawal is required where the food has not reached the consumer.
Our Guidance Note 10 provides information on how to put a plan in place, who to contact and what your responsibilities are.
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