Lesson 10 Food Recall-Trackback Programs
This is a food safety lesson (Module 1, Lesson 10) on Food Recall / Trackback Programs within an Introduction to Food Science course. It teaches students about the causes of food recalls, HACCP record keeping systems and documentation, and how the public food recall system (including FSIS recall classifications) operates, with hands-on activities researching real recalls. The lesson includes an interest approach, content outline, review/summary role-play, and a student research activity (Activity 1).
At a glance
- Learning objectives
-
- Identify causes of food recalls
- Review record keeping systems used in food processing
- Identify documents used in food system record keeping
- Review how the public food recall system is used
- Time required
- 4 Days (50 minutes) (Time is estimated and may vary depending on teaching style)
- Materials
-
- Computer access or a printout of a current recall found at http://www.fda.gov/safety/recalls/default.htm
- Pen or pencil
- Precepts
- B – Relationships (B2. Interact and work with others; B5. Participate effectively as a team member); F – Continuous Improvement (F5. Acquire new knowledge); J – Mental Growth (J1. Think Critically; J5. Think Creatively)
- Unit
- Module 1 – Food Safety
- Lesson Number
- M1.L10
- Key Concept
- Food Recall / Trackback Programs
- Key Terms
- Food recall – a voluntary action by a food manufacturer or distributor to protect the public by removing food products that may cause health problems or possibly death. FSIS (Food Safety Inspection System) – the public health system in USDA responsible to ensure the nation's supply of meat, poultry and egg products is safe, wholesome, and correctly labeled and packaged.