1. Recall Management Team
Include members from different departments of the firm
- production-line workers
- quality control
- purchasing and marketing
- sales
- legal services
- accounting
- technical
- distribution
- public relation departments
Recall team’s task:
- to evaluate whether the product constitutes a threat to the health or safety of the consumer
- recommend whether a recall should be initiated and the appropriate recall strategy
2. Recall Contact List
- allows effective and fast delivery of notices to put unsafe products off shelves as quickly as possible
- contact list includes:
- recall team
- senior management
- suppliers of all ingredients
- distributors
- sources of technical advice and support (like laboratory facilities)
- local regulatory authorities (Food Control Department; USA regulatory authorities: USDA and FDA).
3. Product Recall Decision Tree
- to ensure a systematic and logical approach at whether to execute recall plan or not
- different strategies for different classes of recall as follows:
a) Class 1 Recall: Carried out when there is a reasonable probability that the use of product
will cause serious adverse health consequences or death
b) Class 2 Recall: Carried out when defect products may cause temporary or medically
reversible adverse health consequences and the probability of serious
adverse health consequence is remote.
c) Class 3 Recall: Carried out when defect products is not likely to cause health
consequences, but violates some specific food regulation.
4. Scope of Recall
- to decide which batch of products should be recalled
5. Records
- determine the causes of adulteration and help in defining the scope of recalls
6. Products’ Traceability
- allows identification of unsafe products
- limits the scope of the recall
- removes the products from sale quickly and accurately
- products can be identified accurately with product names, product description and batch codes
7. Recall Procedures
- a set of procedures on how products are to be identified, collected, disposed off and post-recall follow-up during a recall
- include how communications are made between food manufacturers, distributors and consumers
8. Records of Recalled Products
- to ensure that the quantity of unsafe products distributed tallies with the quantities of recalled products
- serve as a reference and would be needed to show to the local regulatory (Food Control Department) during recall follow-up
9. Testing and Reviewing of Product Recall Plan
The plan should be examined for errors, particularly in the contact lists or in light of any changes in the company’s product recall or trading status. It is essential that a product recall plan is periodically tested using a ‘trial run’ or mock recall exercise. This can be considered as a validation of the product recall plan. This procedure should also be documented and held as part of the product recall plan itself. Companies that develop product recall plans but do not test them may face problems when a real food safety incident occurs. Food businesses involved in product recall should review the product recall process and amend the product recall plan if necessary.
