Food recalls occur virtually everyday. Food products are recalled for a variety of reasons, ranging from the mundane to the serious. A manufacturer may choose, for business reasons, to retrieve product that is not selling well, does not meet quality specifications, has been the subject of consumer complaints, or has minor labeling problems. In more extreme cases, a manufacturer may be compelled to recall a food product that has been implicated in an outbreak of foodborne illness, contains undeclared allergens, or contains metal fragments. In any recall, the main objectives are to contain the problem so that no one becomes ill or injured; to preserve consumer confidence in your company and its products and to correct the problem so that it does not recur.

Recalls are not pleasant experiences. Given the public’s growing concern about food safety, a recall can quickly escalate into a local, national or even international news story. But, it need not be a cause for panic. Following responsible and sensible procedures, as outlined in this Manual, can help contain any fallout.

The manual also includes a special section on Handling the Media prepared by the communications and crisis management firm Dezenhall Resources, Ltd.

2009 Edition

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