PrOduct ReCALL - some useful info

What is a Recall?
A food recall includes any corrective action by a company needed to protect consumers from potentially adverse effects of a contaminated, adulterated, or misbranded product. A recall is a voluntary action, and the recall decision is made by the company management. If the company does not initiate a recall, the government agency responsible for the particular product category may request that the company do so. Recalls are conducted by industry in cooperation with federal and state agencies.

Manufacturers strive to prevent a recall. Employing Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) plans are vital to preventing a recall. Even the best managed businesses can make occasional mistakes. The objectives of this fact sheet are to introduce the recall concept in the food industry and the food recall classification system, to describe the role of government agencies, and to outline the steps of a recall process. It is important to be ready for a recall well before a problem occurs. Management must be part of an effective recall plan and team. The company management should not rely on product liability insurance in the event of a recall. Liability insurance might cover a portion of the losses due to recall, but it will not cover the expense of product retrieval and most importantly, liability insurance will not help the company regain customer trust.

Despite the undesirable nature of a recall event, it is in the best interest of the manufacturing company to complete the recall quickly. Because the manufacturer is responsible for all of the costs involved in this process, it is critical to have a plan to cover recall expenses, to expedite the process without creating negative public opinion, and to prevent down time. When crisis hits, it is too late to work on the recall plan. Preplanning is vital to mitigate a crisis. Generally, recall events should be included in the Crisis Management and Emergency Contingency Program for a company.

Factors prompting a food recall include but are not limited to unsafe, contaminated, or mislabeled product, nonconformities to manufacturers specifications, and missing allergen or other hazard war.

References
• American Society for Quality Product Safety and Liability Prevention Interest Group, 1999. The Product Recall Planning Guide. ASQ Quality Press, 2nd ed., Milwaukee, WI.
• http://vm.cfsan.fda.gov/~lrd/recall2.html
• http://www.fda.gov/fdac/features/895_recalls.html
• http://www.fsis.usda.gov/OA/recalls/rec_intr.htm

DEar group members u guys probably jus wan to look at some of these links that i sourced....