Kraft Recalls Millions of Mac and Cheese
Kraft recalled 6.5 million boxes of original flavor Kraft Macaroni & Cheese because some packages may contain small pieces of metal. Kraft’s recollection seems to have been glorified with terms such as “voluntary recall”. Is it not Kraft’s responsibility to recall? Does Kraft have a choice? We seem to be used to these recall practices when in fact, all these is little for exposing such risks to consumers. When has recalls been acceptable as an answer to poor quality controls? The lack of quality control is apparent, but only, and luckily, after complaints of customers. Who knows about other Kraft products? Are they safe, or are the metal pieces just too small to identify? Have they been through stringent quality checks, or the same check standards as those mac and cheese?
Kraft’s Record of Recalls
Let’s look at the history. In 2014, Kraft recalled some American Singles Cheese. In 2013, Kraft recalled some varieties of Kraft And Polly-O string cheese and string cheese twists due to premature spoilage. In 2012, Kraft recalled Jalapeno variety of Kraft String Cheese. In 2011, Kraft recalled Velveeta Shells & Cheese. In 2010, Kraft recalled Tartar sauce. In 2009, Kraft conducted nationwide recall of Planters and Back to Nature Products containing pistachio nuts that have the potential to be contaminated with the Salmonella organism. In 2008, Kraft recalled 52,650 pounds of Oscar Mayer/Louis Rich Chicken Breast Strips after listeria bacteria was detected.
Inspections that Kraft needs to tighten quality control
We cannot accept a practice of repeated recalls. Since when has it been acceptable to let the consumers become quality checks? They should consume after it is deemed safe, after thorough checks and not a source of feedback for quality controls. Kraft needs to up its quality controls and this must be enforced strongly by government officials and we as citizens must ensure they do so.
Here are the inspections along the chain that Kraft needs to undertake to control food quality:
- Inspect raw material. Don’t push the blame all to suppliers. It’s your responsibility to ensure the supplies you receive are safe and up to standards.
- Inspect process. Deviation from your accredited practices is what leads to below-standards quality. Inspect through the entire processing line – from start to finish – and not just at one point. Be thorough.
- Inspect finished product. Detect those metal pieces before you ship out. Take some mac and cheese and inspect thoroughly. Quality checks that do not detect metal pieces are not thorough.
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