Slightly Revised September 2015
How
to
Develop A
Meat and Poultry Product
Recall Plan
United States
Department of
Agriculture
Food Safety and Inspection Service
Small Plant News Guidebook Series
Small Plant News is a monthly four-page newsletter published by the U.S. Department
of Agriculture’s (USDA), Food Safety and Inspection Service (FSIS). It is targeted to
small and very small Federal- and State-inspected establishment owners and operators
who produce meat, poultry, and processed egg products.
Small Plant News’ mission is to support FSIS’ Strategic Implementation Plan for
Strengthening Small and Very Small Plant Outreach by providing pertinent information
to plant owners and operators so they can produce safe food and, ultimately, ensure
the success of their livelihoods. The newsletter strives to do this through:
✔ Informing and educating small and very small plant owner/operators on FSIS
news with meaningful and coherent information in an easy-to-read format.
✔ Assisting plant owners and operators on implementing FSIS rules and
regulations into their daily operational practices with “plain language”
information.
✔ Fostering small and very small plants’ ability to stay in business and produce
the safest food by providing essential tips that will encourage the highest
sanitation standards, paperwork compliance, and cost-saving measures.
✔ Honoring FSIS’ obligations to small and very small plants by providing a
mechanism that increases a two-way dialogue between plants and the
agency.
Back issues of Small Plant News are available on FSIS’ Web site at
www.fsis.usda.gov. You may also call the Small Plant Help Desk at (877) 374-7435
or e-mail [email protected] to order back copies.
U.S. Department of Agriculture / Food Safety and Inspection Service
Table of Contents
Recall Plan Guidebook
Introducon ....................................................................................... 5
Recall Plans ........................................................................................ 7
Important Contact Informaon ......................................................... 8
Recall Team .................................................................................. 8
FSIS District Oce ....................................................................... 8
Procedures for Determining a Recall ................................................. 9
Health Hazard Evaluaon ............................................................ 9
Scope of Recall ............................................................................. 10
Records ........................................................................................ 11
Recall Communicaons ..................................................................... 13
Recall Noce ................................................................................ 13
Public Nocaon ....................................................................... 14
Control and Disposion of Returned Product ................................... 15
Recall Simulaons .............................................................................. 15
Sample Recall Noces, Nocaon Leer, and Worksheets ............ 15
Sample Recall Noce; May Contain Glass, Plasc, etc. ...................... 16
Sample Recall Noce; Possible Listeria Contaminaon ..................... 17
Sample Recall Noce; Undeclared Allergen ....................................... 18
Sample Recall Nocaon Leer ...................................................... 19
Recall Worksheet ............................................................................... 20
Recall Worksheet-Listeria monocytogenes ATTACHMENT ................. 22
Recall Worksheet-E. coli O157:H7 ATTACHMENT ............................... 23
Recall Worksheet-Salmonella sp. ATTACHMENT ............................... 24
3
Table of Contents
(continued)
A Sample Meat and Poultry Product Recall Plan: The Workbook
Part I
Fuerschlinger’s Beer Meat Company Recall Plan ............................ 27
Part II
Introducon ....................................................................................... 28
Idencaon of Recall Personnel ...................................................... 28
Determining Whether a Recall is Necessary ...................................... 28
Scope of Recall ................................................................................... 29
Records .............................................................................................. 30
Depth of Recall ................................................................................... 31
Recall Communicaons ..................................................................... 31
Recall Communicaon Implementaon ............................................ 32
Recall Communicaon Content ......................................................... 33
Responsibility of Recipient ................................................................ 34
Public Nocaon ............................................................................. 34
Eecveness Checks .......................................................................... 34
Returned Product Control and Disposion ........................................ 36
Recall Simulaons .............................................................................. 37
Recall Communicaon Templates ..................................................... 37
Recall Communicaon Template #1 Leer to Customers ................ 38
Recall Communicaon Template #2 Company Press Release ........... 39
Recall Communicaon Template #3 Company Press Release .......... 40
Recall Communicaon Template #4 Company Press Release .......... 41
The Workbook ............................................................................. 42
4
Small Plant News Guidebook Series
5
Introduction
Recalls. A recall is a voluntary
acon conducted by a rm to
remove adulterated or misbranded
meat and poultry products from
commerce. Although it is your
company’s decision to recall a
product, the Food Safety and
Inspecon Service (FSIS), the public
health regulatory agency within
the United States Department of
Agriculture (USDA), coordinates
with you to ensure that you have
properly idened and removed
recalled product from commerce by
verifying the eecveness of your
recall acvies. FSIS also noes the
public about product recalls.
There are three levels of meat and
poultry recalls categorized by FSIS.
The type of recall depends upon the
potenal risk to consumers.
◊ Class I.
There is a reasonable probabil-
ity that eang the product will
cause serious, adverse health
consequences or death. Exam-
ples of a Class I recall include
the presence of pathogens in
ready-to-eat meat or poul-
try products or the presence
of E. coli O157:H7 and other
shiga-toxin producing E. coli
O157:H7 or non-O157 STEC in
raw ground beef.
◊ Class II.
There is a remote probability of
adverse health consequences if
the product is eaten. Examples
of a Class II recall include the
presence of very small amounts
of undeclared allergens typically
associated with milder human
reacons, e.g., wheat or soy, or
small-sized, non-sharp-edged
foreign material in a meat or
poultry product.
◊ Class III.
Eang the product will not
cause adverse health conse-
quences. An example of a Class
III recall is the presence of
undeclared ingredients, such as
excess water in meat or poultry
products.
U.S. Department of Agriculture
Food Safety and Inspection Service
Small Plant News Guidebook Series
INTRODUCTION
A recall may be an alternave to FSIS detaining or seizing adulterated
or misbranded products. However, if rms do not adequately remove
a recalled product from commerce, a recall does not prevent FSIS from
taking other appropriate acons, such as issuing public health alerts or
detaining or seizing product to protect the public.
The agency will also assess whether your recall strategy, or execuon of
that strategy, is eecve. If it nds it is ineecve, FSIS may seek to bring
an enforcement acon against you or your consignees.
FSIS has developed this guidebook and workbook to aid small and very
small establishments that produce meat or poultry products in creang
their plans for how they will conduct a recall should it become necessary
for them to do so. The following informaon can be used to design and
implement an eecve recall plan.
6
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How to Develop A Recall Plan
U.S. Department of Agriculture / Food Safety and Inspection Service
Recall Plans
Title 9 of the Code of Federal Regulaons, Part 418 (9 CFR 418), requires
that ocial establishments that produce meat and poultry products
prepare and maintain wrien recall plans. Under this regulaon, your
plan must specify how you will decide whether to conduct a product
recall and describe the procedures that you will follow if you decide that a
product recall is necessary. In addion, the regulaons require that your
plan be available to the FSIS inspector for review upon request.
FSIS recommends that processed egg products plants also develop and
maintain recall plans, although they are not explicitly required to do so by
the regulaon.
How to Develop A Recall Plan
Small Plant News Guidebook Series
Important Contact Information
Recall Team. Your recall plan should contain a list of all your internal and
external personnel who will be involved in a product recall. Include their
roles and responsibilies, telephone numbers, fax numbers, and e-mail
addresses. Be sure to appoint backups for each person.
One person should be idened as the “recall coordinator.” This person
may use another tle, but the idea is to have one person in charge of recalls
and recall planning. The recall coordinator will manage, maintain, and make
changes to the recall plan as necessary.
The recall coordinator should be knowledgeable about every aspect of
the rm’s operaons, including purchasing, processing, quality assurance,
distribuon, and consumer complaints. The recall coordinator should be
authorized to make decisions in carrying out a recall and should report to
top management at regular, specied intervals.
FSIS District Oce. Your recall plan should
include the telephone number of your local
FSIS District Oce. If you believe, or have
reason to believe, that you have shipped
adulterated or misbranded meat or poultry
product into commerce, you are required to
nofy your local FSIS District Oce within 24
hours. In addion, you must nofy your local
FSIS District Oce if you believe that you
have received adulterated or misbranded
product, in accordance with 9 CFR 418.3.
8
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How to Develop A Recall Plan
U.S. Department of Agriculture / Food Safety and Inspection Service
Procedures for Determining a Recall
Health Hazard Evaluaon. Your plan must specify a method for
determining how you will decide whether to conduct a recall if your product
is adulterated or misbranded and is in commerce. Evaluang the nature
and extent of the health risks associated with the product is one method
for doing so. If you choose to assess the health hazards, you should take the
following into account:
◊ Whether any illness or injuries have already occurred from eang
the product;
◊ What hazards target various segments of the populaon, (e.g.,
children, the elderly, immune-compromised individuals, etc.), with
parcular aenon paid to those individuals at greatest risk;
◊ How serious is the health hazard to which the at-risk populaon
would be exposed;
◊ How likely is the hazard to occur; and
◊ What would happen if it did.
Here are some examples that you may want to consider when developing
your recall plan. This list is not all inclusive, but it will help smulate your
thinking.
◊ Undeclared allergen – What health hazards may arise if product
shipped from your plant containing an undeclared allergen is
consumed?
◊ Consumer complaints – What are the health hazards if you receive a
consumer complaint about a foreign material such as glass or metal
in the product that has been shipped from your establishment?
◊ Underprocessing – What are the health hazards if you discover that
some of the products have been underprocessed? If your plant
produces ready-to-eat product and raw product, will the hazards for
these be dierent?
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How to Develop A Recall Plan
Small Plant News Guidebook Series
◊ Raw non-intact beef tests posive for E. coli O157:H7 or non-O157
STEC (both plant and FSIS test)
◊ Ready-to-eat product tests posive for any pathogen (both plant
and FSIS test)
Scope of Recall.
Your plan should also outline how you will determine the identy and
amount of product to be recalled. It will be your responsibility to dene
when the problem began, when it was resolved, and what products are
aected. Clean-up mes do not necessarily dene the scope of a recall.
FSIS suggests that your plan specify how you will determine the amount
of product aected by using various scenarios. Scenarios can include:
the contaminaon of a vat of product with a foreign object, the use of an
incorrect label, or the use of the same source of raw materials in other lots
on other days of producon.
When determining the amount of product aected, consider the following:
◊ Your coding of product;
◊ The pathogen of concern;
◊ The processing and packaging;
◊ The equipment;
◊ The Hazard Analysis and Crical Control Point (HACCP) monitoring
and vericaon acvies (including microbiological tesng) that
you perform;
◊ Your Sanitaon Standard Operang Procedure (SSOP) records; and
◊ Whether some, or all, of the products controlled by the same or
substanally similar HACCP plans have been aected.
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How to Develop A Recall Plan
U.S. Department of Agriculture / Food Safety and Inspection Service
Records.
Records are vital in tracing product forwarded to consignees and back
to potenal suppliers. They include invoices, bills of sale, and shipping
documents from each transacon in which product made with meat or
poultry is purchased, sold, shipped, received, or handled by your plant in
connecon with any business subject to the Federal Meat Inspecon Act or
the Poultry Products Inspecon Act. HACCP system records may also play a
part in this process. Records you should have on hand include:
◊ Records needed to permit posive idencaon of products
produced;
◊ Producon records, including records on ingredients that are
essenal for traceback of products and ingredients of the products.
All products need a system of product coding; this coding will
facilitate an eecve recall. Records of raw materials used in each
lot of ground beef are especially important. Both you and public
health authories need to know if the problem is traceable to a
supplier (refer to 9 CFR 320 and 9 CFR 381, subpart Q);
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How to Develop A Recall Plan
Small Plant News Guidebook Series
◊
Distribuon records that idenfy and locate shipped products that
are recalled. These records should include at least the names and
addresses of consignees, shipment method, date of shipment, and
the amount of product shipped to each consignee. It is also useful to
note which consignees are hospitals, restaurants, distributors, part
of a chain, or independent retailers.
Here’s a praccal example. If a recall of product is necessary because of
contaminaon with Listeria monocytogenes, then a key factor in liming the
scope of the recall is whether the establishment (or retail store) is properly
cleaning the equipment between lots. If not, there could be microbial
contaminaon from one lot to another.
Carefully maintained producon records serve a vital public health purpose
by giving the establishment and agency a means of pinpoinng potenal
sources of contaminaon and providing greater accuracy in determining
which products may be aected.
Records that help product traceback:
◊ Producon or grinding logs showing the mes of each grind;
◊ Formulaon or blend of raw ingredients, including amounts;
◊ Supplier lot idencaon;
◊ Finished product lot and sublot idencaon; and
◊ Any test results associated with either the raw materials or nished
product.
The records should indicate and track which lots or sublots of a grinding
establishment’s ground beef, including rework, and any other raw materials
were used. The records should also track the amounts of each that were
used.
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How to Develop A Recall Plan
U.S. Department of Agriculture / Food Safety and Inspection Service
Recall Communicaons
Recall Noce. FSIS recommends that your recall plan include an
outline of the content of your recall noce. Please see sample recall
noces on pages 16-18. When draing the content of your recall noce,
consider the following:
◊ Be brief and to the point;
◊ Clearly idenfy the product and any other pernent descripve
informaon to enable accurate and immediate idencaon of the
product, including:
» Product/brand name;
» Product code;
» Package/case size;
» Package/case date code;
» Lot number/expiraon date; and
» Universal Product Code.
◊ Provide an explanaon of the risk if the product is eaten;
◊ Concisely explain the reason for the recall and the hazard involved;
◊ Provide specic instrucons on what should be done with the recalled
products;
◊ Request an ocial, wrien response from consignees;
◊ Provide a way for the recipient of the communicaon to report to the
recalling rm whether it has any of the product, e.g., by allowing the
recipient to place a collect call to the recalling operaon;
◊ The recall communicaon should not contain irrelevant qualicaons,
promoonal materials, or any other statement that may detract from
the message; and
◊ Provide contact informaon for your rm (for quesons).
Your plan should also detail how the recall nocaon will be issued.
For example, you can send your recall noce by e-mail, telephone, or
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How to Develop A Recall Plan
Small Plant News Guidebook Series
fax. Wrien noces should bear a prominent heading to indicate the
importance of the communicaon. For example, a leer might bear a bold
red declaraon, such as “URGENT FOOD RECALL.” If communicaon is
conducted by telephone, you should document and send a followup leer,
e-mail, or fax to ensure that all bases are covered.
Public Nocaon. FSIS recommends that you idenfy if and how
the public will be noed of the recall. Recalls are oen announced via
a press release through naonal or local news media, or via a company
website. Be sure to include contact informaon for all potenal media,
such as television staons, radio staons, and newspapers with local,
State, and regional coverage areas, as well as the naonal wire services.
If the actual contacts are not specied, then reference sources of current
media contacts for all possible recall scenarios should be specied in the
recall plan.
The class of the recall and where the product was distributed will
determine the type of nocaon you will use. Generally, distribuon
levels are categorized as wholesale, retail, hotel/restaurant/instuonal
(HRI) and consumer users. The more levels aected, the greater the need
for dierent communicaon methods.
At the wholesale level, the product is distributed to a warehouse or
distribuon center. This is the distribuon level between the manufacturer
and retailer.
The
retail level is when the product is received by the retailers for sale to the
public.
The HRI level is when the product was received by hotels, restaurants, or
instuonal customers.
Lastly, the consumer level is when the product is sold directly to consumers.
Regardless of the public nocaon acon you take, FSIS will issue a press
release for Class I and Class II recalls. FSIS will issue a Recall Nocaon
Report if the recalled product has only been distributed at the wholesale
level (and your rm is able to gain control of the product before it can be
further distributed to the retail, HRI, or consumer level) and for Class III
recalls. A Recall Nocaon Report is not distributed to the media.
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How to Develop A Recall Plan
U.S. Department of Agriculture / Food Safety and Inspection Service
Control and Disposition of Returned Product
Your recall plan should specify how the recalled product
will be controlled
pending disposition and disposal. If it will be destroyed after being returned,
then notify FSIS prior to destroying the product in the event witnessing the
product destruction is necessary.
Recall Simulations
The best way to test the effectiveness of your recall plan is to conduct a
recall simulation that will help you identify any glitches in your recall plan.
For example, you might find that a key fax or telephone number of a
distributor or supplier has changed. Simulating a recall will keep your recall
personnel alert and will familiarize everyone with recall procedures.
A simulation will determine how quickly your company can identify and
control a lot of affected product. If problems are identified during a recall
simulation, then the recall plan should be revised and corrected. Simulations
are necessary, and your recall plan will falter without them.
If you follow these guidelines, then you and your establishment should be
ready in the event of a recall. Having a plan, familiarizing everyone with it,
and implementing its procedures will keep you in control.
Sample Recall Notices and Notification Letter and
Worksheets. On pages 16-19, you will find sample Recall Notices and a
Notification letter. You may use these as templates when designing your
own Recall Notices and Notification Letters. On pa
ges 20-24, you will find
recall worksheets. You may use these for collecting pert
inent information
during a recall. In addition, a Recall Plan Workbook has been added to help
you create a recall plan. The workbook can be found on pages 25-48.
If you have any questions or concerns about developing your recall plan
or need additional resources, contact FSIS’ Office of Outreach, Employee
Education and Training through the Small Plant Help Desk at 1-877-FSISHelp
(1-877-374-7435) or e-mail [email protected].
Also, visit the Small and Very Small Plant Web page at www.fsis.usda.gov to
obtain information on training, workshops, and technical information to suit
your needs. For additional information, you can also access FSIS Directive
8080.1, Recall of Meat and Poultry Products, from FSIS’ Web site at
www.fsis. usda.gov/wps/wcm/connect/77a99dc3-9784-4a1f-b694-
ecf4eea455a6/8080.1.pdf?MOD=AJPERES. All information from this
brochure is derived from FSIS Directive 8080.1.
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SAMPLE RECALL NOTICE: May Contain GLASS,
PLASTIC, ETC.
[STATE] FIRM RECALLS [PRODUCT]
THAT MAY CONTAIN [GLASS, PLASTIC, ETC.]
[CITY], [DATE] – [COMPANY], an [CITY, STATE], establishment,
is recalling approximately [AMOUNT] pounds of [PRODUCT] that
may contain pieces of [SPECIFY MATERIAL], [FIRM NAME].
The following products are subject to recall:
[IDENTIFYING INFO: TYPE OF CONTAINER, WEIGHT,
“BRAND NAME AND OTHER LABEL INFORMATION,”
ESTABLISHMENT NUMBER, CASE AND/OR DATE CODES]
The products were produced on/from [DATE] and distributed to
[LEVEL OF DISTRIBUTION, i.e., RETAIL ESTABLISHMENTS,
INSTITUTIONS, ETC.] in [STATES].
The problem was discovered through [SPECIFY HOW PROBLEM
WAS DISCOVERED]. There have been [# or NO] reports of injury
from the consumption of these products. Anyone concerned about
an injury from the consumption of the products should contact a
physician.
Consumers with questions about the recall may contact
[CONTACT TITLE AND NAME] at [TELEPHONE NUMBER].
Media with questions about the recall may contact [CONTACT
TITLE AND NAME] at [TELEPHONE NUMBER].
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U.S. Department of Agriculture / Food Safety and Inspection Service
SAMPLE RECALL NOTICE: LISTERIA
[STATE] FIRM RECALLS [PRODUCT]
DUE TO POSSIBLE LISTERIA CONTAMINATION
[CITY], [DATE] – [COMPANY], an [CITY, STATE], establishment,
is recalling approximately [AMOUNT] pounds of [PRODUCT] that
may be contaminated with Listeria monocytogenes].
The following products are subject to recall:
[IDENTIFYING INFO: TYPE OF CONTAINER, WEIGHT,
“BRAND NAME AND OTHER LABEL INFORMATION,”
ESTABLISHMENT NUMBER, CASE AND/OR DATE CODES]
The products were produced on/from [DATE] and distributed to
[LEVEL OF DISTRIBUTION, i.e., RETAIL ESTABLISHMENTS,
INSTITUTIONS, ETC.] in [STATES].
The problem was discovered through [SPECIFY HOW PROBLEM
WAS DISCOVERED]. There have been [# or NO] reports of illness
associated with the consumption of these products.
Consumption of food contaminated with Listeria monocytogenes
can cause listeriosis, an uncommon, but potentially fatal disease.
Healthy people rarely contract listeriosis. However, listeriosis can
cause serious and sometimes fatal infections in those with weak
immune systems, such as infants, the elderly, pregnant women
and persons with human immunodeciency virus (HIV) infection or
undergoing chemotherapy. Symptoms include high fever, severe
headaches, neck stiffness, nausea, confusion, and convulsions.
Consumers with questions about the recall may contact
[CONTACT TITLE AND NAME] at [TELEPHONE NUMBER].
Media with questions about the recall may contact [CONTACT
TITLE AND NAME] at [TELEPHONE NUMBER].
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SAMPLE RECALL NOTICE: UNDECLARED
ALLERGEN
[STATE] FIRM RECALLS [PRODUCT]
DUE TO UNDECLARED ALLERGEN
[CITY], [DATE] – [COMPANY], an [CITY, STATE], establishment,
is recalling approximately [AMOUNT] pounds of [PRODUCT] due
to an undeclared allergen [SPECIFY ALLERGEN].
The following products are subject to recall:
[IDENTIFYING INFO: TYPE OF CONTAINER, WEIGHT,
“BRAND NAME AND OTHER LABEL INFORMATION,”
ESTABLISHMENT NUMBER, CASE AND/OR DATE CODES]
The products were produced on/from [DATE] and distributed to
[LEVEL OF DISTRIBUTION, i.e., RETAIL ESTABLISHMENTS,
INSTITUTIONS, ETC.] in [STATES].
The problem was discovered through [SPECIFY HOW PROBLEM
WAS DISCOVERED]. Anyone concerned about an allergic
reaction should contact a physician.
Consumers with questions about the recall may contact
[CONTACT TITLE AND NAME] at [TELEPHONE NUMBER].
Media with questions about the recall may contact [CONTACT
TITLE AND NAME] at [TELEPHONE NUMBER].
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How to Develop A Recall Plan
U.S. Department of Agriculture / Food Safety and Inspection Service
SAMPLE RECALL NOTIFICATION LETTER
[DATE]
[CUSTOMER FIRM NAME and ADDRESS]
ATTN: [CONTACT PERSON NAME and TITLE]
Re: [RECALL OF TYPE OF PRODUCT]
Dear Sir or Madam:
This letter is to conrm our telephone conversation that [Company
Name] is recalling the following product because [Specify Recall
Reason]:
[Describe the product, including name, brand, code,
package size and type, establishment number, etc.]
We request that you review your inventory records and segregate
and hold the above product. If you have shipped any of this product,
then we request that you contact your customers and ask them to
retrieve the product and return it to you. Once you have retrieved
all of the product, please contact us. We will arrange to have the
product shipped to our facility. Please do not destroy the product.
We will credit your account for any product returned.
We are undertaking this action in cooperation with the Food
Safety and Inspection Service (FSIS) of the U.S. Department of
Agriculture. FSIS ofcials may contact you to conrm that you have
received this notice and are cooperating in this action.
Your prompt action will greatly assist [Company Name] in this
action. If you have any questions, please do not hesitate to contact
[Company Recall Coordinator] at [Telephone Number].
Thank you for your cooperation.
Sincerely,
[Company Ofcial Name] and [Title]
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RECALL WORKSHEET
(Include
attachments, additional
pages, label copies and flowcharts as
necessary)
TODAY'S DATE:
ESTABLISHMENT
NUMBERS: EST. P-
ADDRESS:
COMPANY RECALL
COORDINATOR
(name, title, telephone)
COMPANY MEDIA CONTACT (name, title,
telephone)
COMPANY CONSUMER CONTACT (name, title,
telephone)
REASON FOR
RECALL:
IDENTIFY
RECALLED PRODUCTS SEPARATELY BY:
BRAND
NAME
PRODUCT
NAME
PACKAGE
(Type &
Size)
PACKAGE
CODE
(Use
By/Sell
By)
PACKAGING
DATE
CASE
CODE
(Identifying)
COUNT/CASE
PRODUCTION DATE
AMOUNT
(lbs./cases)
PRODUCED
AMOUNT HELD
AT
ESTABLISHMENT
AMOUNT (lbs./cases)
DISTRIBUTED
DISTRIBUTION
LEVEL
(institutional/retail/etc.)
DISTRIBUTION
AREA
EXPORTED TO
(country)
SCHOOL
LUNCH
(CN,
AMS
Contract)
(YES) (NO) (YES) (NO) (YES) (NO)
DEPT. OF
DEFENSE
(DSCP,
Commissary,
etc.)
(YES) (NO) (YES) (NO) (YES) (NO)
INTERNET
OR
CATALOG
SALES
(YES) (NO) (YES) (NO) (YES) (NO)
21
How to Develop A Recall Plan
U.S. Department of Agriculture / Food Safety and Inspection Service
RECALL WORKSHEET
DESCRIBE THE
PRODUCTION/PROCESSING OPERATION
AND/OR ATTACH A
PROCESS
FLOW
DIAGRAM:
WHAT WERE THE
"CLEAN-UP
TO
CLEAN-UP"
TIMES (where
applicable)?
HAS THE SOURCE OF THE
CONTAMINATION BEEN
IDENTIFIED
? EXPLAIN:
ARE THERE DATA THAT COULD LIMIT THE AMOUNT OF PRODUCT
AFFECTED?
(YES)
(NO)
EXPLAIN:
WERE THERE ANY
DEVIATIONS REPORTED
IN THE MEASURING AND/OR MIXING OF
INGREDIENTS?
(YES)
(NO)
EXPLAIN:
DOES THE
ESTABLISHMENT
ROUTINELY USE METAL
DETECTORS
OR OTHER VISUAL IMAGING DEVICES? (YES)
(NO)
EXPLAIN:
WERE OTHER PRODUCTS PRODUCED ON THE SAME LINE OR USING SOME OF THE SAME
EQUIPMENT
DURING THE
"CLEAN-UP
TO CLEAN-UP" PERIOD? (YES) (NO) EXPLAIN:
22
How to Develop A Recall Plan
Small Plant News Guidebook Series
RECALL WORKSHEET
(Listeria monocytogenes
ATTACHMENT)
(READY-TO-EAT PRODUCT)
DESCRIBE THE
PRODUCTION/PROCESSING OPERATION
AND/OR ATTACH A
PROCESS
FLOW DIAGRAM:
_
WHAT WERE THE
"CLEAN-UP
TO
CLEAN-UP"
TIMES?
WAS
CARRYOVER
PRODUCT FROM PREVIOUS
PRODUCTION
PACKED WITH THIS PACKAGING CODE? (YES)
(NO)
WAS THERE A
COMPLETE
LINE CLEAN-UP AFTER THE
CARRYOVER
WAS RUN? (YES)
(NO)
WHAT DATE WAS THE
CARRYOVER
PRODUCT CARRIED OVER FROM?
_
WERE THERE ANY
PROCESS
DEVIATIONS DURING THE
PRODUCTION
OF THE
CARRYOVER PRODUCT?
(YES)
(NO)
EXPLAIN:
WHAT WAS/WERE THE
CORRECTIVE
ACTION(S)?
WERE OTHER PRODUCTS PRODUCED ON THE SAME LINE OR USING SOME OF THE SAME
EQUIPMENT
DURING THE
"CLEAN-UP
TO CLEAN-UP"
PERIOD?
(YES) (NO) EXPLAIN:
_
WHAT INTERNAL COOK
TEMPERATURE
WAS
REACHED?
DID THE PRODUCT REACH ANY
SPECIFIED
Aw OR pH
REQUIREMENT?
(YES) (NO)
SPECIFY:
_
DOES THE FIRM HAVE AN IN-PLANT
ENVIRONMENTAL MONITORING PROGRAM
FOR Listeria monocytogenes? (YES)
(NO)
WAS THE SOURCE OF THE
CONTAMINATION IDENTIFIED?
(YES)
(NO)
EXPLAIN:
IS THERE DATA THAT COULD LIMIT THE AMOUNT OF PRODUCT
AFFECTED?
(YES) (NO)
EXPLAIN:
23
How to Develop A Recall Plan
U.S. Department of Agriculture / Food Safety and Inspection Service
EXPLAIN:
RECALL WORKSHEET
(E. coli
0157:H7 ATTACHMENT)
DESCRIBE THE
PRODUCTION/PROCESSING OPERATION
AND/OR ATTACH A
PROCESS
FLOW
DIAGRAM:
_
DOES THE
ESTABLISHMENT
CONDUCT E. coli
0157:H7 TESTING?
(YES) (NO) WHAT
FREQUENCY?
WHAT WAS/WERE THE SOURCE(S) OF THE
MATERIALS
PROCESSED?__________________________________________________________
WERE OTHER PRODUCTS PRODUCED FROM THE SOURCE
MATERIALS?
(YES)
(NO)
EXPLAIN:
WAS
REWORK
OR
CARRYOVER
FROM THIS PRODUCT USED IN FUTURE
PRODUCTION?
(YES)
(NO)
IF YES, ON WHAT DATES WERE THE
REWORK
OR
CARRYOVER
USED AND WAS THERE ANY
REWORK
OR
CARRYOVER
FROM
THAT DAY'S
PRODUCTION
USED IN FUTURE
PRODUCTION?
WHAT WERE THE
"CLEAN-UP
TO
CLEAN-UP"
TIMES?
WERE OTHER PRODUCTS
PRODUCED
ON THE SAME LINE OR USING SOME OF THE SAME
EQUIPMENT
DURING THE
"CLEAN-UP
TO CLEAN-UP" PERIOD? (YES) (NO) EXPLAIN:
WAS ANY
MICROBIOLOGICAL
TESTING
PERFORMED
BY THE COMPANY? (YES) (NO) EXPLAIN, INCLUDE
RESULTS:
ARE THERE DATA THAT COULD LIMIT THE AMOUNT OF PRODUCT
AFFECTED?
(YES) (NO)
WERE THERE ANY
PROCESS DEVIATIONS
DURING THE
PRODUCTION
OF THE
AFFECTED PRODUCT?
(YES)
(NO)
WHAT WAS/WERE THE
CORRECTIVE
ACTION(S)?
_
24
How to Develop A Recall Plan
Small Plant News Guidebook Series
RECALL WORKSHEET
(Salmonella sp.
ATTACHMENT)
(READY-TO-EAT PRODUCT)
DESCRIBE THE
PRODUCTION/PROCESSING OPERATION
AND/OR ATTACH A
PROCESS
FLOW
DIAGRAM:
_
WHAT WERE THE
"CLEAN-UP
TO
CLEAN-UP"
TIMES?
WAS
CARRYOVER
PRODUCT FROM PREVIOUS
PRODUCTION
PACKED WITH THIS CODE? (YES)
(NO)
WAS THERE A LINE CLEAN-UP AFTER THE
CARRYOVER
WAS RUN? (YES)
(NO)
WHAT DATE WAS THE
CARRYOVER
PRODUCT CARRIED OVER FROM?
WERE THERE ANY
PROCESS
DEVIATIONS DURING THE
PRODUCTION
OF THE
CARRYOVER PRODUCT?
(YES)
(NO)
EXPLAIN:
WHAT WAS/WERE THE
CORRECTIVE ACTION(S)?
WERE OTHER
PRODUCTS
PRODUCED ON THE SAME LINE OR USING SOME OF THE SAME
EQUIPMENT
DURING THE
"CLEAN-UP
TO CLEAN-UP"
PERIOD?
(YES) (NO) EXPLAIN:
_
WHAT INTERNAL COOK
TEMPERATURE
WAS
REACHED?
DID THE PRODUCT REACH ANY
SPECIFIED
Aw OR pH
REQUIREMENT?
(YES) (NO)
SPECIFY:
DOES THE
ESTABLISHMENT
HAVE
POST-PROCESSING CONTROLS?
(YES) (NO) SPECIFY (include
records):
WAS ANY
MICROBIOLOGICAL
TESTING
PERFORMED
BY THE COMPANY? (YES) (NO) EXPLAIN, INCLUDE
RESULTS:
IS THERE DATA THAT COULD LIMIT THE AMOUNT OF PRODUCT
AFFECTED?
(YES) (NO)
EXPLAIN:
U.S. Department of Agriculture
Food Safety and Inspection Service
A Supplement to the Small Plant News Guidebook on How to Develop a Recall Plan
A Sample
AND
MEAT
POULTRY
PRODUCT Recall Plan:
THE WORKBOOK
25
Small Plant News Guidebook Series
May 2013
A Sample Meat and Poultry Product
Recall Plan: The Workbook
A Supplement to the Small Plant News Guidebook on
How to Develop a Meat and Poultry Product Recall Plan
The arcle tled “How You Can Prevent Recalls” in the Volume 2,
Number 3 issue of Small Plant News featured a cous individual and
company – Hermann Q. Fuerschlinger, owner of Fuerschlinger’s Beer
Meat Company, to illustrate the importance of recall preparaon. A
recall plan, which companies are now required to have, enables ecient
preparaon and prompt acon that can limit the scope of a recall.
To help you formulate your own plan, Small Plant News has developed
this two-part supplement “How to Develop a Meat and Poultry
Product Recall Plan: The Workbook.” Part I features the cous enty,
Fuerschlinger’s Beer Meat Company, and its recall plan. As a note,
the names of individuals listed within this plan are cous, and any
resemblance to places, names, and people are purely coincidental. Part
II is the workbook poron you can use to record, gather, or compile
informaon and begin construcng your own plan.
It’s important to note that no one plan can t all companies’ needs.
This workbook merely serves as a guide to help you get started on this
important food safety tool for your own business.
26
Part I
Fuerschlinger’s Better Meat
Company Meat and Poultry
Product Recall Plan
September 15, 2012
Approved by: Hermann Q. Fuerschlinger, Owner
27
Small Plant News Guidebook SeriesSmall Plant News Guidebook Series
A Sample Recall Plan: The Workbook
Introduction
The Fuerschlinger’s Beer Meat Company Meat and Poultry Product Recall Plan
will be reviewed biannually and revised by Fuerschlinger’s Beer Meat Company,
as necessary, when personnel, procedures, processes, or other factors change.
Identication of Recall Personnel (Recall Committee)
Sally Fuerschlinger (Primary Recall Coordinator),
Tel: (123) 456-7890, Fax: (123) 456-7890,
E-mail: Sfuerschlinger@FuerschlingersBeerMeat.com
Ralph Sta (Alternate Recall Coordinator),
Tel: (123) 456-7890, Fax: (123) 456-7890,
E-mail: Rsta@FuerschlingersBeerMeat.com
Alexandra Jones (Consumer Representave),
Tel: (123) 456-7890, Fax: (123) 456-7890,
E-mail: AJones@FuerschlingersBeerMeat.com
Je Fuerschlinger (Public Aairs Representave),
Tel: (123) 456-7890, Fax: (123) 456-7890,
E-mail: Jfuerschlinger@FuerschlingersBeerMeat.com
Herman Q. Fuerschlinger (Owner), Tel: (123) 456-7890,
Fax: (123) 456-7890, E-mail: Hfuerschlinger@FuerschlingersBeerMeat.com
Determining Whether a Recall is Necessary
The Fuerschlinger’s Beer Meat Company will collect and analyze all informaon
and data it has regarding product that may be recalled. It will take into account
the following factors:
• Has adulterated or misbranded product been produced?
• Has adulterated or misbranded product been shipped?
• Where has the product been shipped?
• Is the product in commerce?
• Is the product available to consumers?
28
29
U.S. Department of Agriculture / Food Safety and Inspection Service
A Sample Recall Plan: The Workbook
Scope of Recall
Fuerschlinger’s Beer Meat Company will assess the amount and type
of product that is implicated in a recall. When the problem involves
contaminaon with microbial pathogens, the recall should include all
products produced under a single Hazard Analysis and Crical Control Point
(HACCP) plan between performance of complete cleaning and sanizing
procedures. However, the act of sanitaon does not necessarily dene the
scope of all product removal acons. For instance, with E. coli O157:H7, the
company will also consider the use of source materials.
Some examples of how to dene the scope of product removal acons
include:
• Contaminaon of a vat of product with a foreign material;
• Use of an incorrect label; or
• Use of the same source of raw materials, in other lots, on other days
of producon.
In addion, the Fuerschlinger’s Beer Meat Company will consider such
factors as:
• Coding of product;
• Pathogen of concern;
• Processing and packaging;
• Equipment;
• Our HACCP plan monitoring and vericaon acvies (including
microbiological tesng);
• Our Sanitaon Standard Operang Procedure (SSOP) records; and
• Whether some or all of the products controlled by the same or
substanally similar HACCP plans have been aected.
The plan will specify how the company will determine the scope of the
implicated product for various scenarios and conngencies.
Small Plant News Guidebook SeriesSmall Plant News Guidebook Series
A Sample Recall Plan: The Workbook
Records
Company records are maintained in our oce at 123 Brown Rd., Springeld,
OH 12345. They are kept for a period of me that exceeds the shelf-life and
expected use of our products and in accordance with FSIS regulaons 9 CFR
320 and 9 CFR 381.175, and contain the following informaon:
• Posive idencaon of products;
• Distribuon records (e.g., bills of sale, invoices, shipping papers,
etc.); and
• Producon records that facilitate traceback of products and product
ingredients.
All of our records include the names and addresses of consignees, shipment
methods, and dates of shipment. In addion, we maintain records of all of
our suppliers of ground beef (e.g., names and lot numbers of suppliers, and
producon dates) in accordance with FSIS Direcve 10,010.1.
30
31
U.S. Department of Agriculture / Food Safety and Inspection Service
A Sample Recall Plan: The Workbook
Depth of Recall
The Fuerschlinger’s Beer Meat Company Recall Commiee has developed
a number of scenarios to determine the depth of the recall. Since they are
proprietary designs, they are maintained in our oce at 123 Brown Rd.,
Springeld, OH 12345. In the event of a recall, they will be made available
to regulatory agencies upon request. The depth of a recall depends on
the degree of hazard, the extent of distribuon, and the level to which the
recalled product was distributed. Levels of recall depth are categorized as:
• Wholesale level: Product has been distributed to a warehouse or
distribuon center where it is not under the direct control of the
producing company.
• Retail level: Product has been received by retailers for sale to
household consumers.
• HRI level: Product has been received by hotels, restaurants, and
instuonal (HRI) customers.
• Consumer level: Product has been sold to consumers.
Recall Communications
We, at Fuerschlinger’s Beer Meat Company, consider the health and
safety of our employees and the public our highest priority. As such, we
have developed various communicaon methods to inform suppliers,
consignees, and consumers about any product recalls we may be involved
in. Please see the recall communicaon templates on pages 38-41.
All of our communicaons will convey the following informaon:
• If the product is subject to recall;
• If further distribuon or use of any remaining product should cease
immediately;
Small Plant News Guidebook SeriesSmall Plant News Guidebook Series
A Sample Recall Plan: The Workbook
•
If the direct consignee should, in turn, nofy its consignees that
received the product about the recall;
• Instrucons on what to do with the product; and
• Our contact informaon (point of contact and telephone number).
Recall Communication Implementation
Fuerschlinger’s Beer Meat Company will aempt to contact all consignees
or customers via the following methods (in this parcular order) unl a
point of contact receives and acknowledges our communicaon:
• Telephone;
• E-mail; and
• Fax.
In addion, all consignees or customers shall be contacted via special
delivery leers conspicuously marked (on the leer or envelope) “URGENT
– FOOD RECALL.” Follow-up communicaons shall be sent to consignees
or customers who fail to respond to inial recall communicaons within 24
hours.
32
33
U.S. Department of Agriculture / Food Safety and Inspection Service
A Sample Recall Plan: The Workbook
Recall Communication Content
All recall communicaons will be wrien in accordance with the following
guidelines:
• Be brief and to the point;
• Clearly idenfy the product and any other pernent, descripve
informaon including:
o Product/brand name;
o Product code;
o Package/case size;
o Package/case date code;
o Lot number/expiraon date; and
o Universal Product Code (UPC).
• Describe the risk involved in consuming the product;
• Concisely explain the reason for the recall and the hazard involved;
• Provide specic instrucons on what should be done with the
recalled product;
• Request an ocial, wrien statement from consignees;
• Provide a means for consignees (and other communicaon
recipients) to report whether or not they have any of the product
under their control; and
• Include our company’s contact informaon and a point of contact.
Small Plant News Guidebook SeriesSmall Plant News Guidebook Series
A Sample Recall Plan: The Workbook
Responsibility of Recipient
Consignees or customers who receive a recall communicaon should
immediately carry out all instrucons provided and, where necessary,
extend the recall to their consignees or customers.
Public Notication
The class of a recall and the extent to which the product was distributed
in commerce will determine the distribuon of public nocaon by FSIS.
Fuerschlinger’s Beer Meat Company will decide if the company will issue
its own press release in addion to the Recall Release or Recall Nocaon
Report issued by FSIS and how it will be issued. Public nocaon
templates may be found on Pages 38-41.
Effectiveness Checks
In an eort to assess the progress and eecveness of a recall, FSIS
will conduct eecveness checks to verify that all consignees (at the
determined recall depth) have received nocaon about the recall and
have taken appropriate acon.
Regardless of the recall scenario, all consignees will be contacted via
the following methods (in this parcular order) unl we receive wrien
acknowledgment from them:
• Telephone call;
• E-mail or Fax;
• Special delivery leers; and
• Personal visit.
34
35
U.S. Department of Agriculture / Food Safety and Inspection Service
A Sample Recall Plan: The Workbook
Fuerschlinger’s Beer Meat Company will consider the following
informaon in regards to the recall eecveness check process:
• How much product is implicated in the recall?
• How is the product idened to our customers/retailers (e.g., lot
markings)?
• How many locaons did we ship the product to and where are they?
• How did we communicate the product removal acon to those who
received it?
o Did we document this contact?
o Did we ask for and receive wrien acknowledgment from them?
• What acons were taken with the product and by whom?
• If product was destroyed, then was destrucon witnessed and
documented?
o Were FSIS inspecon program personnel present?
• Is there a wrien record of:
o When the issue was idened?
o When customers were noed?
o When we received nocaon that the product was either
placed on hold or was no longer in a customer’s control?
• Can we account for most (or all) of the product?
Small Plant News Guidebook SeriesSmall Plant News Guidebook Series
A Sample Recall Plan: The Workbook
Returned Product Control and Disposition
Fuerschlinger’s Beer Meat Company will specify how the recalled product
will be disposed of and how it will be controlled pending disposion.
FSIS should be noed prior to disposion acons, which may include
destrucon or relabeling of product that is returned. If the product is
destroyed, it will be rendered inedible for humans and animals. All labeling
will be made unusable for trade.
36
37
U.S. Department of Agriculture / Food Safety and Inspection Service
A Sample Recall Plan: The Workbook
Recall Simulations
Fuerschlinger’s Beer Meat Company will conduct biannual simulaon
exercises to evaluate our recall plan. The simulated recall will involve the
selecon, without prior noce to personnel involved in the exercise, of at
least one product lot that has been distributed in commerce.
A hypothecal reason for recalling the product will be specied and will
involve the acvaon of the recall plan. The simulaon will proceed at
least to the point at which communicaon is made beyond the rm’s
organizaonal limits (full details of who will be contacted and how this will
be established will be specied prior to the start of the exercise).
In addion, the recall simulaon exercises will include scenarios in which
the recalled product has been shipped beyond the rm’s inial customer to
one or more of the consignee’s customers.
A recall simulaon le is maintained by Fuerschlinger’s Beer Meat
Company to record the details and results of all simulated recall exercises.
It includes the following informaon:
• Name, address and telephone number of clients
(of the test lot);
• Producon records;
• Inventory; and
• Distribuon of the test lot.
If problems are idened during a recall simulaon exercise, our recall plan
(and procedures) will be revised as necessary.
The Fuerschlinger’s Beer Meat Company Recall Plan will be reviewed
biannually and revised as necessary, when personnel, procedures,
processes, and other factors change.
Recall Communication Templates
The enclosed recall communicaon templates on pages 38-41 will be used
by the company to develop Leers to Customers and Press Releases relang
to recalled product(s) during actual recalls and simulaon exercises.
Small Plant News Guidebook SeriesSmall Plant News Guidebook Series
A Sample Recall Plan: The Workbook
RECALL COMMUNICATION TEMPLATE #1
Leer to Customers
DATE
CUSTOMER FIRM NAME & ADDRESS
ATTN: CONTACT PERSON NAME & TITLE
Re: RECALL OF TYPE OF PRODUCT
Dear Sir or Madam:
This leer is to conrm our telephone conversaon that Fuerschlinger’s Beer
Meat Company is recalling the following product because Specify Recall Reason:
Describe the product, including name, brand, code, package size and type,
establishment number, etc.
We request that you review your inventory records and segregate and hold the
above product. If you have shipped any of this product, then we request that you
contact your customers and ask them to retrieve the product and return it to you.
Once you have retrieved all of the product, please contact us. We will arrange to
have the product shipped to our facility. Please do not destroy the product. We will
credit your account for returned products.
We are undertaking this acon in cooperaon with the U.S. Department of
Agriculture, Food Safety and Inspecon Service (FSIS). FSIS ocials may contact
you to conrm that you have received this noce and are cooperang in this
acon.
Your prompt acon will greatly assist Fuerschlinger’s Beer Meat Company in
this recall. If you have any quesons, please do not hesitate to contact Sally
Fuerschlinger at (123) 456-7890.
Thank you for your cooperaon.
Sincerely,
Hermann Q. Fuerschlinger, Owner
38
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U.S. Department of Agriculture / Food Safety and Inspection Service
A Sample Recall Plan: The Workbook
RECALL COMMUNICATION TEMPLATE #2
Company Press Release
FUERSCHLINGER’S BETTER MEAT COMPANY RECALLS [PRODUCT]
DUE TO POSSIBLE LISTERIA CONTAMINATION
[CITY], [DATE] – Fuerschlinger’s Beer Meat Company, a Springeld, Ohio,
establishment, is recalling approximately [AMOUNT] pounds of [PRODUCT]
that may be contaminated with Listeria monocytogenes].
The following products are subject to recall:
• [IDENTIFYING INFO: TYPE OF CONTAINER, WEIGHT, “BRAND NAME
AND OTHER LABEL INFORMATION,” ESTABLISHMENT NUMBER, CASE
AND/OR DATE CODES]
The products were produced [DATE] and distributed to [LEVEL OF
DISTRIBUTION I.E. RETAIL ESTABLISHMENTS, INSTITUTIONS, ETC] in
[STATES].
The problem was discovered through [SPECIFY HOW PROBLEM WAS
DISCOVERED]. There have been [# or NONE] reports of illness associated
with consumpon of these products.
Consumpon of food contaminated with Listeria monocytogenes can cause
listeriosis, an uncommon but potenally fatal disease. Healthy people rarely
contract listeriosis. However, listeriosis can cause miscarriages and sllbirths, and
can also cause serious and somemes fatal infecons in those with weak immune
systems, such as infants, the elderly, persons with human immunodeciency virus
(HIV) infecon, or those undergoing chemotherapy. Infecon can spread to the
nervous system, resulng in high fever, severe headache, neck sness, nausea,
confusion and convulsions.
Consumers with quesons about the recall may contact the Fuerschlinger’s
Beer Meat Company Consumer Representave, Alexandra Jones, at
(123) 456-7890. Media with quesons about the recall may contact the
Fuerschlinger’s Beer Meat Company Public Aairs Representave, Je
Fuerschlinger, at (123) 456-7890.
Small Plant News Guidebook SeriesSmall Plant News Guidebook Series
A Sample Recall Plan: The Workbook
RECALL COMMUNICATION TEMPLATE #3
Company Press Release
FUERSCHLINGER’S BETTER MEAT COMPANY RECALLS [PRODUCT]
DUE TO UNDECLARED ALLERGEN
[CITY], [DATE] – Fuerschlinger’s Beer Meat Company, a Springeld, Ohio,
establishment, is recalling approximately [AMOUNT] pounds of [PRODUCT]
due to an undeclared allergen [SPECIFY ALLERGEN].
The following products are subject to recall:
• [IDENTIFYING INFO: TYPE OF CONTAINER, WEIGHT, “BRAND NAME
AND OTHER LABEL INFORMATION,” ESTABLISHMENT NUMBER, CASE
AND/OR DATE CODES]
The products were produced [DATE] and distributed to [LEVEL OF
DISTRIBUTION I.E., RETAIL ESTABLISHMENTS, INSTITUTIONS, ETC.] in
[STATES].
The problem was discovered through [SPECIFY HOW PROBLEM WAS
DISCOVERED]. Anyone concerned about an allergic reacon should contact
a physician.
Consumers with quesons about the recall may contact the Fuerschlinger’s
Beer Meat Company Consumer Representave, Alexandra Jones at
(123) 456-7890. Media with quesons about the recall may contact the
Fuerschlinger’s Beer Meat Company Public Aairs Representave, Je
Fuerschlinger at (123) 456-7890.
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U.S. Department of Agriculture / Food Safety and Inspection Service
A Sample Recall Plan: The Workbook
RECALL COMMUNICATION TEMPLATE #4
Company Press Release
FUERSCHLINGER’S BETTER MEAT COMPANY RECALLS [PRODUCT]
THAT MAY CONTAIN [GLASS, PLASTIC, ETC.]
[CITY], [DATE] – Fuerschlinger’s Beer Meat Company, a Springeld, Ohio,
establishment, is recalling approximately [AMOUNT] pounds of [PRODUCT]
that may contain pieces of [SPECIFY MATERIAL].
The following products are subject to recall:
• [IDENTIFYING INFO: TYPE OF CONTAINER, WEIGHT, “BRAND NAME
AND OTHER LABEL INFORMATION,” ESTABLISHMENT NUMBER, CASE
AND/OR DATE CODES]
The products were produced [DATE] and distributed to [LEVEL OF
DISTRIBUTION I.E. RETAIL ESTABLISHMENTS, INSTITUTIONS, ETC] in
[STATES].
The problem was discovered through [SPECIFY HOW PROBLEM WAS
DISCOVERED]. There have been [# or NONE] reports of injury from
consumpon of these products. Anyone concerned about an injury from
consumpon of the products should contact a physician.
Consumers with quesons about the recall may contact the Fuerschlinger’s
Beer Meat Company Consumer Representave, Alexandra Jones, at
(123) 456-7890. Media with quesons about the recall may contact the
Fuerschlinger’s Beer Meat Company Public Aairs Representave, Je
Fuerschlinger, at (123) 456-7890.
Small Plant News Guidebook SeriesSmall Plant News Guidebook Series
A Sample Recall Plan: The Workbook
Part II
The Workbook
RECALL PLAN
Establishment name: ___________________________________________
Establishment locaon: _________________________________________
FSIS establishment number: ____________________________________
Date: _______________________________________________________
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U.S. Department of Agriculture / Food Safety and Inspection Service
A Sample Recall Plan: The Workbook
Recall Coordinator (person responsible for coordinang recalls at this rm):
Name: _________________________________________________
Phone: _________________________________________________
Fax: ___________________________________________________
E-mail: _________________________________________________
Recall Team/Contacts
Name Contact informaon
(company, address,
phone number,
fax number, e-mail
address)
Role
(in plant, supplier,
distributor, customer,
District Oce)
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Small Plant News Guidebook SeriesSmall Plant News Guidebook Series
A Sample Recall Plan: The Workbook
        
_____________________________________________________________
_____________________________________________________________

_____________________________________________________________
_____________________________________________________________
Procedures for Determining a Recall
Health Hazard Evaluaon
• Is there an undeclared allergen in the plant’s product?
❏ Yes ❏ No
If yes, describe the details. ______________________________________
• Was product underprocessed?
❏ Yes        ❏ No
If yes, describe the details. ______________________________________
• Has product tested posive for a pathogen?
❏ Yes       ❏ No
If yes, describe the details. ______________________________________
• Are there reports of disease or injury occurring due to product?
❏ Yes        ❏ No
If yes, describe the details. ______________________________________
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U.S. Department of Agriculture / Food Safety and Inspection Service
A Sample Recall Plan: The Workbook
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
• How did the plant receive word of a problem with the product?
• How serious is the hazard?
• Are some groups at more risk to the hazard in the product?
• Other details:
Small Plant News Guidebook SeriesSmall Plant News Guidebook Series
A Sample Recall Plan: The Workbook
__________________________________________________________
__________________________________________________________
__________________________________________________________
__________________________________________________________
________________________
Records
What system of records will be used to manage and track the recall?
❏ Product idencaon, product coding, product lots
❏ Distribuon records
❏ Consignee records
Other details related to records:
Include a copy of all records used for this recall as an Appendix to this plan.
Recall Depth
Check all levels that the recall includes.
❏ Wholesale (warehouse, storage)
❏ Retail
❏ Hotels, restaurants, and instuons
❏ Consumer
❏ Other (describe) ______________________________________
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U.S. Department of Agriculture / Food Safety and Inspection Service
A Sample Recall Plan: The Workbook
Recall Notice (See sample of Recall Noce in Guidebook.)
Include a copy of the Recall Noce used as an Appendix to this plan.
Recall Notice Tracking
The Recall Noce was issued to the following companies or individuals.
(Include all records, such as fax received receipts, copies of e-mail
responses, etc.)
Noce sent to
(company/
individual name)
Method used
to send the
Noce
Date the
Noce
was sent
Date response was
received indicang
a response from
company/ individual
Direcons in
the Noce
were
followed?
Phone Yes
Fax
No
E-mail
Other
Phone Yes
Fax
No
E-mail
Other
Phone Yes
Fax
No
E-mail
Other
Phone Yes
Fax
No
E-mail
Other
Phone Yes
Fax
No
E-mail
Other
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Small Plant News Guidebook SeriesSmall Plant News Guidebook Series
A Sample Recall Plan: The Workbook
___________________________________________________________
Record of Returned Product and Product Disposion
Company
returning
product
Product
descripon
(lot, condion)
Date
returned
product was
received
Who
received the
product
Product
disposion
FSIS
contacted?
Date of last recall simulaon:
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U.S. Department of Agriculture / Food Safety and Inspection Service
A Sample Recall Plan: The Workbook
To access the Introduction to Microbiology of Food Processing
guidebook, go to http://www.fsis.usda.gov/wps/portal/fsis/
newsroom/meetings/newsletters/small-plant-news.
Small Plant News Guidebook SeriesSmall Plant News Guidebook Series
A Sample Recall Plan: The Workbook
To access the Help for Dealing With Plant Emergencies guidebook in English,
Korean, and Spanish, go to http://www.fsis.usda.gov/wps/portal/fsis/
newsroom/meetings/newsletters/small-plant-news.
50
How to Develop A Recall Plan
U.S. Department of Agriculture / Food Safety and Inspection Service
The Small Plant Help Desk
A resource for small and very small plants
Call Toll-free 1-877-FSISHelp
(1-877-374-7435).
Knowledgeable USDA-FSIS specialists from the Outreach and
Partnership oce are available weekdays 8:00 AM to 4:00 PM EST to
give you personal assistance on matters relating to the regulation of
meat, poultry, and processed egg products. Or e-mail questions to
[email protected].
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Small Plant News Guidebook Series
United States Department of Agriculture
Food Safety and Inspection Service
The U.S. Department of Agriculture (USDA) prohibits
discrimination in all its programs and activities on the
basis of race, color, national origin, age, disability, and
where applicable, sex, marital status, familial status,
parental status, religion, sexual orientation, genetic
information, political beliefs, reprisal, or because all or
part of an individual’s income is derived from any public
assistance program. (Not all prohibited bases apply to
all programs.) Persons with disabilities who require
alternative means for communication of program
information (Braille, large print, audiotape, etc.) should
contact USDA’s TARGET Center at (202) 720-2600 (voice
and TDD). To le a complaint of discrimination, write to
USDA, Oce of the Assistant Secretary for Civil Rights
- Director, Oce of Adjudication, 1400 Independence
Avenue, S.W., Washington, DC 20250-9410 or call (800)
795-3272 (voice) or (202) 720-6382 (TDD). USDA is an
equal opportunity provider and employer.
Oce of Outreach, Employee Education, and Training
Slightly Revised and Reprinted September 2015