1.8 Issuing A Food Recall

Subject: Issuing A Food Recall

What will be done and who will do it?

New employees must:

• Review this procedure.
• Be trained by a team leader.
• Sign the training checklist.

This procedure must be followed for the recall of raw ingredients or finished product. The Recall Coordinator will determine production and distribution information of recalled product and any product made with recalled raw ingredients and coordinate the Recall Team.

Steps are as follows:

• Obtain information on the raw ingredient and/or product to be recalled - including lot #, issue or potential issue:
  • Has potentially adulterated, contaminated, or mislabeled product been produced?
  • Has potentially adulterated, contaminated, or mislabeled product been shipped?
  • Where has the product been shipped?
  • Is the product available to customers/consumers?
• Determine the severity of the health hazard (Voluntary, Class I, II, or III):
  • What injuries or illness may occur if the product is used?
  • How severe is the health hazard?
  • How likely is the hazard to occur and what will happen if it does occur?
• Determine the scope of the food recall:
  • What is the specific product and what is the amount of product?
  • Determine when the problem began and when or if it has been resolved.
  • What products were affected?
  • Who received the product and how much?
• Complete a physical inventory of recalled product.
  • Product in storage must be held and isolated.
• Notify all affected and potentially affected customers.
  • Ask them to destroy or return all affected product.
• Notify Federal, State, and Local health agencies as required using the Recall Notice.
• Issue a press release using the Recall Notice if required.
• Maintain all required records including:
  • Records of positive identification
    • Name of product
    • Unit size
    • Container description
    • Total package size (packs per case)
    • Storage Instructions
    • Shelf life and/or expiration date
    • Lot numbers and other codes
  • Production records for raw materials used in product batches.
  • Distribution records for recalled products
    • Name of recipient
    • Full address
    • Phone number
    • Method of shipment
    • Date of delivery
  • Recall communications - letters, faxes, emails that communicate recall information to suppliers, customers, and consumers
  • Test results - analytical work and methodology used, full name and address of lab
  • Recall Notice/press release

Who will make sure it's done and how?

• Recall Team must respond promptly and accurately in recall situations.
• Recall Coordinator will ensure this recall policy is adhered to and all steps are completed as outlined.

How should problems be fixed?

• Recall Team must immediately re-train and counsel employees who do not adhere to this policy as written.
• Recall Team must notify Director of any issues that can't be solved through training and counseling.

What records will be kept?

• Completed training checklist.
• Documentation as outlined in this policy.

Created(Date): 6/27/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Last Revised: 3/20/17

By: Randall Davis, Food Hub & Food Safety Coordinator

Document available here - 1.8 Issuing A Food Recall SOP