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Food Recall Management
- Food Safety Risks
- Food Recall
- Food Recall Classifications
- Developing a recall program
- Implementing an effective recall plan
- Look at available resources
Overview of the webinar
Food Safety requires not only preventing contaminated food from reaching consumers but also effectively removing such products from the marketplace in a timely manner. Recall plans are an essential component of a company’s overall commitment to consumer protection. Don’t be caught holding the bag!. This webinar will discuss how to go about developing, implementing and ensuring an effective recall plan.Every food recall has the following aims:
- Stopping the delivery and sale of the product in question
- Informing the appropriate regulatory agencies; and
- Proper and timely removal from the marketplace of the product in question
We will examine how to develop and implement a recall plan with currently available resources
Who should attend?
- Food Manufacturers
- Food Retailers and wholesalers
- Food Safety Specialists
- Logistics Personnel
- Internal Food Safety Team Members
- Warehouse receiving and shipping team members and process Operators
- Quality Assurance Management
- Purchasing Agents
- Recall Team Members
- Auditors who review facility quality assurance and food safety programs
- Customers who want to understand best practices that they should require of their suppliers
- Executives for processing, transportation, retail and restaurant operations
Why should you attend?
As a food producer clearly, preventing a recall is better than conducting one. Incorporating safety and quality into food manufacturing lowers the overall recall risk. Food safety processes such as hazard analysis and critical control points (HACCP) and initiatives such as Safe Quality Food (SQF), International Food Standard (IFS), and the British Retail Consortium (BRC) have been established to ensure that safety practices are followed and the safest possible food is produced.
Despite their best efforts; however, sometimes unsafe food products, or those that do not meet legislative requirements, make their way into the marketplace. When an unsafe or violative food product has left the control of the manufacturer/distributor, it must be removed from the market. Every organization should have a recall plan and should conduct drills to ensure the plan’s effectiveness. This helps to guarantee that, in the event of a recall, all of the necessary steps are executed thoroughly and correctly the first time.
Attend this webinar to understand how to develop and implement a cost-effective recall plan that will protect consumers and your brand.
Faculty - Mr.Michael Brodsky
Michael Brodsky has been an Environmental Microbiologist for more than 47 years. He is a Past President of the Ontario Food Protection Association, the International Association for Food Protection and AOAC International. He serves as co-Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC Official Methods of Analysis and the AOAC Research Institute. He is a reviewer for Standard Methods for the Examination of Water and Wastewater and a chapter co-editor on QA for the Compendium of Methods in Microbiology. He is also a lead auditor/assessor in microbiology for the Canadian Association for Laboratory Accreditation.