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
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.
“There are … responsibilities more important than making sure the food our families eat is safe” (Joe Biden). The vice president of the United States does not consider food safety important. The government food agencies such as The Food and Drug Administration (FDA) and The United States Department of Agriculture (USDA), do not do enough to ensure our safety from food. Our standards of ensuring food safety have dramatically dropped due to government food agencies not doing enough to protect us and making new rules and regulations to hard for food producers.
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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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In am writing in response to the Ontario Healthy Menu Choices Act that has become effective January 1, 2017. I would like to address some key concerns of whether this intervention will likely succeed in Toronto. In this letter, I will compare the pros and cons of the new regulations from both a behaviourlist and a social determinants of health perspective. The new legislation of requiring “restaurant chains” to provide customers with specific calorie information should be praised for providing consumers with the opportunity to make informed decision. This initiative provides a small step in decreasing rates of obesity, diabetes, hypertension and other related disease. To successfully decrease rates of these diseases in the population as a whole,
The Food Quality Protection Act of 1996 amends the Food Drug and Cosmetic Act and
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Educators need to be prepared for any accidents that may occur, make sure there is a first aid kit that is well stocked and checked on a regular basis. Food must be handled properly and a well balanced diet should be followed. Food safety guidelines need to followed to preven...
3. How do you feel this job might differ from that of one in a fast food restaurant?
le information that I can use at work as well as in my own daily life to stay safe and healthy. During the training it is important to remember that when working with food it can be easy for the items to be contaminated if stored or handled incorrectly. As a home visitor and preparing meals during playgroup snacks it is important as well that I am showing the families how to prepare meals safely so that while they are at home they understand the importance of having meals prepared in a clean and safe manner. As I reflect on what else the food handling training has taught me is to make sure that anyone touching the food knows how to store the food properly at the correct temperatures, that everyone washes their hands properly, and are not handling
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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)
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.