Standard Operating Procedure
Handling a Food Recall
Food and Nutrition Services Policy manual: Food Recall; Food Safety
FDA 2013 food codes 3 Food, subparts 3-301; 3-302
Purpose: Proper steps to prevent a food borne illness in the event of food recall.
Scope: Food and Nutrition Services Manager & Supervisors; Food and Nutrition Service employees.
Procedures:
Food and Nutrition Services manager/supervisor will notify staff if there is an event of food recall; and perform corrective action. In addition, under team leader’s direct supervision, employees may be asked to segregate the recalled products or equipment.
1. Food Product
a) Upon notification of any food product recall, team leaders will immediately direct staff to remove all indicated product from any food service area or area stocked by Food and Nutrition Services department.
b)
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c) If an item is suspected to contain the recalled product, but label information is not available, follow the district’s procedure for disposal.
d) Mark recalled product as “Do Not Use” or “Do Not Discard.” Inform the entire staff not to use the product.
e) Team leaders will verify lot numbers on any food product collected. Contact vendor when recalled product is found. Hold product until further direction from department director or administrator. If product was not part of the lot recalled, return it into service.
f) If product has had known patient or customer exposure, team leaders will notify Administrator, Safety Officer, and Risk Management. Then, generate a list of patients who may have received the product and their attending physician.
g) Obtain accurate inventory counts of the recalled products from every feeding unit, including the amount in inventory and amount used.
2. Food Service
All premises dealing with food registered with the council are inspected on a priority basis according to risk. New premises should register with the council so that an initial visit can be set up and carried out, this will allow them to give advice about complying with the rules set out by the Food Safety Act. All individual working with food and dealing with food should undergo food hygiene training to ensure that they are complying with the Food Safety Act.
The act of manufactures labeling of our foods products in terms of the ingredients a particular product contains and the nutritious facts is sometimes taken for granted, we often see the labels on our food products, but ignore them because we’re so used to seeing them in our daily lives. Surprisingly, food product labeling, specifically that pertaining to allergen warnings, were not always available to consumers until a government mandate in 2004 (FALCPA). I think part of the reason for such a lateness in regulation was due to a social stigma regarding allergies, that having them was some sort of natural selection and not an issue that should be taken care of. Another surprising notion I came across was that although there was no government regulation, manufactures of food products took a good amount of initiative in letting their consumers know of potential allergens in their products.
In 1997, approximately 35 million pounds of ground beef was recalled by Hudson Foods because a strain of E. Coli was found in the food. However, by the time the beef was recalled, 25 million pounds had already been eaten. Schlosser notes that the nature of food poisoning is changing. Prior to the rise of large meatpacking plants, people would become ill from bad food in small, localized arenas. Now, because meat is distributed all over the nation, an outbreak of food poisoning in one town may indicate a nationwide epidemic.
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On January 4, 2011 President Obama signed into law The Food Safety Modernization Act (FSMA). This law has shed new light on the safety and security of our food supply. The last update to the food safety laws in the United States was in 1938. The food safety modernization act pays special attention at trying to modernize the food safety policies in the United States in hopes to prevent problems and concerns before they happen. As we all know, most of our food comes from overseas or sometimes from your neighboring state. The food products travel by car, truck, airplane, boat, or even train. We are all very happy to be receiving our bananas from Costa Rica and all of our other fresh fruits and vegetables that are imported into the United States, but we never stop to think about what pathogens are contaminating our produce and other foods on the way over and if they are safe for us to eat. In an article by Neal Fortin, he states that the law also gives the FDA new standards to hold imported foods to the domestic food standards and it also encourages the FDA to establish and develo...
Oppression has always been a concept that humanity has turned its head too. Whether that means a country is being governed by a dictatorship, an individual race being discriminated against, or immigrants in a country not being able to find adequate working environment. Even today, big businesses and individual supervisors are oppressing many people, specifically immigrants in the lowest jobs available. Books like Fast Food Nation and documentaries like Food Inc. have brought light to the situation of the grotesque, dangerous, and immoral environment in which many people are forced to work within the American food system. Situations like the ones discussed in Fast Food Nation also brings to attention the ethical principles of the labor force. Many people, however, argue that this cheap and efficient labor is not only a product of the dominant capitalistic society, but also a benefit to the marketplace and the economy. The people in big business would argue that paying people less than minimum wage and ignoring the high cost of safety equipment is acceptable because it is saving businesses money, which gives them opportunity to expand. Today, there is often little concern for these issues due to society being ignorant, indifferent, and having false-beliefs surrounding the labor force in the food system.
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- Unsafe products can be banned ( product faulty and can not be sold again) or recalled (all stock taken back repaired and then put on the shelves)