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Summary of Food/Feed Safety Incident Root Cause Analysis (RCA) informationRoot Cause Analysis data received in August 2021
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Download this file| 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 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| 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 | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set | Not set |