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Recent HVP Recall: How Food ERP Software Can Help with the HVP Recall and other Food Recalls

Thursday, March 18th, 2010 by Alex Smith

Food products containing HVP (hydrolyzed vegetable protein), an ingredient used in the manufacture of a number of processed foods, such as soups, hot dogs, and frozen dinners, have recently been recalled by the FDA due to salmonella contamination in one company’s products containing HVP. The HVP recall is yet another recent event that demonstrates how food processing software solutions with integrated food traceability software functionality can help both food processors and ingredient suppliers in the event of a product recall.

For food manufacturers who produce finished goods containing HVP, a food processing software solution with forward and backward lot tracking and traceability features can track the lot numbers of HVP received into inventory, the suppliers who provided the HVP, when the HVP was received into inventory, the HVP lot numbers consumed in manufacturing, all of the finished goods (and the associated finished good lot numbers) that were produced with a particular lot of the HVP ingredient, and all of the food processor’s customers who were shipped a finished good that contained a particular lot of HVP. In the event of a product recall, such as the current HVP recall, a food processor would simply use the organization’s ERP software system to identify all of its finished goods that were produced with a contaminated ingredient lot and all of its customers who received finished goods that were produced with a contaminated lot. For example, if a food processor received HVP with lots 123 and 456 from Supplier A and lots 789 and 012 from Supplier B, and Supplier A were to initiate a recall for HVP lot 123, the food processor would, more than likely, have to recall only its finished goods that were produced with HVP lot 123 from Supplier A rather than all of its finished goods that were produced with HVP. This can result in significant cost savings for the food processor should a recall need to be initiated.

Similarly, HVP ingredient suppliers can benefit from food ERP systems with integrated lot traceability features. Should an HVP ingredient supplier discover that one of its HVP lots was contaminated, the supplier would be able to identify all of its customers that received the contaminated HVP lot and notify them that a recall for that particular lot has been initiated. Again, assuming the ingredient supplier has the necessary lot traceability and quality control mechanisms in place, the supplier would only have to recall the contaminated lot of HVP, rather than all HVP lots that were shipped to customers over a period of time.

TGI Traceability Resources

For a demonstration of Enterprise 21’s forward and backward lot traceability features, please click here.

To download TGI’s Five Critical Software Requirements for Improved Product Safety and Traceability white paper from the TGI Resources Library, please click here.