M3 Featured in Food Safety Magazine: Food Recall
Co-authored by: Jen Pino-Gallagher and Peg Dorn
An often-misunderstood resource can minimize the negative impact and expense of a recall—your recall insurance policy.
Few moments in a food safety professional’s career are as intense or as nerve-wracking as the moment you learn that your team has to initiate a recall. The real deal—not a mock recall.
If you have worked in the food industry, then you have thought about it, practiced for it, built your plans, and assembled your teams, all for the purpose of being ready for the time that the recall hits. You have asked: What happens if we are in a recall situation? What do I do? Who do I call? How do I protect my customers and my brand? Who is on my team?
In the article, Anatomy of a Recall—Best Practices, learn what causes recalls, how to respond, and who should be part of the response team. You will also gain insight on the three classes of recalls and corrective actions to prevent the issue from reoccurring.
