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Root Cause Analysis data received in August 2021

Summary of Food/Feed Safety Incident Root Cause Analysis (RCA) information

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Incident Reference Number	Date RCA Received	Incident Type	Hazard Type	Product Type	Why 1	Why 2	Why 3	Why 4	Why 5	Root Cause	Corrective Actions	ALPHA TEST: FSA RCA Categorisation
I-001-201	04/08/2021	Pathogenic Microorganisms	Salmonella	Meat & Meat Products (other than poultry)	Blank	Blank	Blank	Blank	Blank	Source: People Staff Illness - There were no staff absences reported during the manufacturing period related to infectious disease. Training - All staff receive induction training that includes the control of microbiological hazards and legal food handler responsibilities. Training records are in place for staff involved with the production of this product. Source: Environment - Temperature Control - Temperatures recorded on the day of production were reviewed and found to be within specification. Morning and afternoon temperatures were recorded. Source: Method Meat is minced and mixed with spices before being put in to sausage casings. The sausages are then packed for retail or placed in bulk bags for sale at Markets. The sausages are sold as a raw product with the point of safety being after cooking by the consumer and as such there is no specific process that would eliminate the risk of Salmonella contamination at the manufacturing facility. Possible cross contamination at laboratory Analysis was conducted at a UKAS approved facility and although the initial detection method was not UKAS accredited the confirmation was conducted using UKAS and Campden BRI approved methods. There is no evidence that the result was due to cross contamination at the laboratory. Source: Plant Hygiene records were reviewed for the sausage manufacturing area and these show that cleaning was conducted as per schedule. As part of the investigation post hygiene swabs were taken of both mincers, fillers and food contact production surfaces No Salmonella was detected. Source: Equipment Temperature probe verification records demonstrate that the accuracy was verified to schedule. Source: Material Contaminated product The product was produced to specification using approved suppliers with a long history of supplying the company. Most likely source is from raw meat supplied although no out of specification results have been notified to us by the supplier. EU data from 2009 suggests that 10 to 20% of pig carcasses are contaminated with Salmonella hence the raw meat is considered the most likely root cause. Five further samples of sausage were submitted and tested for Salmonella All results were within specification.	The risk of Salmonella contamination of raw pork through the supply chain is an industry wide issue that cannot be eliminated at site for raw products. The business will continue to monitor finished product microbiological results and ensure that all other possible vectors of Salmonella contamination continue to be controlled. The products are labelled with cooking instructions that if followed, are sufficient to eliminate the risk of Salmonella prior to consumption.	Material: Ingredient Hygiene Controls - inadequate
I-001-635	04/08/2021	Pathogenic Microorganisms	Salmonella	Poultry Meat & Poultry Meat Products	Salmonella identified by laboratory routine sampling.	Samonella typed by laboratory as Salmonella Typhimurium	Salmonella present on raw goujons	Salmonella originated from raw chicken used for manufacture of the goujons.	N/A	Salmonella present on raw chicken.	All surface swabs, equipment swabs and people swabs passed according to sampling plan and microbiological procedure. Additional testing carried out on Breaded Goujons to eliminate ingredients as a source which passed. The farm and house identified as the sourcepassed salmonella boot swab. Full HACCP plan reviewed, Prerequisite Programmes reviewed and rechecked following this incident. Ongoing salmonella testing of flock prior to slaughter and micro testing schedules of meat preparations, neck flaps, environmental; swabs and water testing. All Farms continue to be slaughtered following a passed salmonella boot swab test.	Material: Ingredient Hygiene Controls - absent / inadequate
I-001-648	04/08/2021	Pathogenic Microorganisms	Salmonella	Feed Materials	Presumptive salmonella for routine daily meal truck sample	Meal is not sterile produced. Salmonella does not grow in meal (too dry) might survive in our system possilbe cross contamination	Blank	Blank	Blank	Presumptive salmonella contamination still waiting confirmation by ISO method	Increased organic acid dosing to kill step level Inspection & cleaning schueduled which may result in further actions. Increased scheduled disifection of meal system after days loading	Material: Ingredient Cross-contamination
I-001-514	10/08/2021	Allergens	Cereals (containing gluten)	Ices & Desserts	Blank	Blank	Blank	Blank	Blank	This design has been taken as a translation of the Danish version and has, by human error, only been sent for approval for the nutrition declaration. In the future, we will change our edict approval so that it is both a nutrition declaration that must be read and checked as well as the body text itself. This should ensure that such error of edict does not occur in the future.	We temporarily stopped the sale of our product. That very day, we approved a new design for the future packaging for the product. In addition, we have printed labels that we will apply on each packaging until the new design has been delivered. This means that the packaging will be correct for the next time you order the product.	Process: Labelling Verification Checks - failure