Every food manufacturer has its own controls in place to ensure that the food and beverages they produce don’t harm consumers. However, even the most discerning and organized companies can mistakenly sell products that cause injury or illness. No food safety system can guarantee zero risk of failure.
At any point in production, food can become contaminated with bacteria, viruses, parasites, chemicals, undeclared allergens, or harmful materials like glass or metal fragments. In the event an unsafe food product leaves the control of the manufacturer or is in violation of safety legislation, the product must be removed from the market in what’s referred to as a recall. And these recalls can be costly, with many leading to class-action lawsuits that easily fetch six figures or more.
Despite these facts, many food manufacturers are unprepared to mobilize quickly following an incident. This guide is designed to help organizations address these issues by identifying best practices for implementing and executing a food recall plan. In addition, this document provides a general overview of food recall legislation and compliance considerations of which all food manufacturers should be aware.
Download the resource to learn more.