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UWHC,UWMF,

Policies,Administrative,UWHC,Department Specific,Culinary Services,Production

Handing a Food Recall (3.25)

Handing a Food Recall (3.25) - Policies, Administrative, UWHC, Department Specific, Culinary Services, Production

3.25






Effective
Date:
September 7,
2005
Revision
Date:
September 1,
2015


Administrative Manual
 Nursing Manual
 Culinary Services

Policy #:
3.25

 Original
 Revision

Page 1
Of 2

Title:
Handing a Food Recall




I. PURPOSE

To establish procedures of Handling a Food Recall Standard Operating Procedure

II. POLICY

1. Person in charge is informed about proper procedures for handling a food recall.
ξ Review the food recall notice and specific instructions that have been identified in the notice.
ξ Share information with appropriate food service staff and volunteers.
ξ Identify and record whether any of the product was received by the facility, locate the food
recall product at this site, and verify that the food items bear the product identification code(s)
and production date(s) listed in the recall notice.
ξ Hold the recalled product using the following steps:
o Physically segregate the product, including any open containers, leftover product, and
food items in current production that contain the recalled product.
o Mark recalled product in intact packaging with “Do Not Use” and “Do Not Discard.”
o Inform the staff and volunteers of the location of the product and not to use it until further
notice.
2. Authorized representative will inform the public relations coordinator of the recalled product, if
applicable.
3. Authorized representative and/or person in charge will conduct inventory of recalled products
located at all on-school premises and off-site storage location and submit information, per
instructions received from the state agency and/or manufacturer involved in recall.
4. Authorized representative and/or person in charge will follow up when additional instructions are
sent regarding disposal and/or pick up of recalled products.
5. All documentation related to recall will be kept for 5 years from the date the recall actions were
concluded. These records include:
ξ Recall notice
ξ Records of how food product was returned or discarded
ξ Reimbursable costs
ξ Public notice and media communications


III. REFERENCES


Provide necessary training if food service staff/volunteers fail to follow the procedures or document
how recall was handled.
Adapted from: National Food Service Management Institute. (2002). Responding to a Food
Recall. University, MS: Author.




IV. FORMS USED

Product Record: Damaged or Discarded Product Log
(prototype)
Instructions: Food service employees will record product name, quantity, action taken,
reason, initials, and date each time a food product is damaged and/or will be discarded due
to improper handling. Supervisory employee will verify that damaged food is being discarded
as instructed. Maintain this log for a minimum of one year beyond date of second inspection.

Date Product Name/
Brand/
Company
Quantity Action Taken
(Hold, Return,
Discard)
Reason Initials























V. PROCEDURE

Person in charge or designated food service employee/volunteer will record the name of the
contaminated food, date, time, and the reason why the food was discarded on the Damaged / Discarded
Product Log or invoice. Maintain the Damaged/Discarded Product Logs, invoices or other
documentation for:

SIGNED BY:

Director, Culinary and Clinical Nutrition Services