A food recall does not automatically apply to every product sold under the same brand. Checking the batch, barcode, pack size and date against the official recall notice can establish whether the food in your kitchen is affected and what you should do next.
Consumers who discover that food in their home may be subject to a recall should check the exact product details before discarding or returning anything from the same brand. The National Consumer Commission’s Consumer Product Safety Recall Guidelinesrequire written recall notices to identify affected goods through information such as the product description, distinguishing features, batch or serial numbers and sale dates. A notice must also explain the defect, the potential hazard and what consumers should do with the affected product. A matching brand by itself does not establish that every product from that manufacturer forms part of the recall.
The July 9 recall of selected SPAR yoghurt products shows why those identifying details are important. The NCC notice covered 11 products in the SPAR Fat Free, Low Fat, Double Cream, Indulge Double Cream and Active Drinking Yoghurt ranges, with affected packs carrying a sell-by date of August 9 and a use-by date of August 12. The products had been sold nationally from June 15. SPAR informed the NCC that a production machine malfunction caused “product blowing”, which could affect the yoghurt’s taste, smell and appearance and could cause stomach upset if consumed.
Consumers with an affected pack were advised not to consume it and to return it to the nearest SPAR store for a full refund or exchange. Instructions can differ between recalls, making the notice for the product concerned the appropriate source for return, replacement, refund or disposal information. Packaging should be checked against any barcode, batch detail, pack size or date specified in the warning. NCC guidelines also require suppliers to explain how recalled products should be retrieved from consumers.
Eating some of a recalled product does not, by itself, establish that a person has foodborne illness. The National Department of Health’s foodborne disease guidance identifies nausea and vomiting, diarrhoea, abdominal cramps, fever and severe dehydration among common symptoms. Anyone who becomes unwell after eating a recalled product should seek medical assistance when necessary and provide the healthcare professional with relevant information about what was consumed. Suspected foodborne illness can also be reported to the Food Poison Centre on 0861 555 777.
The appropriate response to a food recall depends on the exact warning issued for the affected product. Consumers should compare the product description, identifying numbers and date information with the notice before following the return or disposal instructions provided. Checking those details can establish whether the food in the cupboard or fridge forms part of the recall and what action is required next.
Naomi Roebert
Liz Thorne
Mariana Balt
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