Food Recall Procedures
- Product coding – Allow product lot to be identified as to date, batch product personnel production records, and ingredient records.
- Raw materials record – Records of raw materials, packaging materials and finished product along with any supplier guarantees and certifications.
- Processing and production records – Records showing adherence to scheduled processes inclusive of pH measurement and other critical factors.
- Departures from scheduled processes – A record of all departures, actions taken to rectify them and disposition records of the portion of product involved.
- Records from initial distribution – Adequate to facilitate separation of food lots which may have become contaminated or unfit to use.
- Key contacts & phone numbers – Preparation of list of names and contacts in an event of a recall.
- Sample notification form – Include product, container size and code of affected lots. Instructions for consumers and distributors for product recovery and information feedback.
- Plans of recovery of recalled product - Include procedures for segregation of affected lots, storage, warehousing and control. Procedures in place shall allow determination of the effectiveness of the recall.
