Essential Steps for Reducing Risk, Resolving Events and Implementing Preventive Strategies
Product removals, withdrawals and recalls happen a lot. And they continue to rise in number across the industry. According to a report released by the Public Interest Research Group (PIRG), the total number of food recalls in the U.S. increased by 10% between 2013 and 2018, reaching an impressive 905 in 2016. The report details that meat and poultry incidents rose by 67% during this time period. In addition, Class I recalls, or those in which there is reasonable probability that product consumption or exposure will cause serious health consequences, of meat and poultry increased by 83%.
The Food Manufacturer’s Guide to Effective Product Removal Management details the key steps to take when responding to or executing a product removal, and discusses essential methods for establishing preventive processes and strategies. Download the guide to get started on crucial steps for reducing risk, resolving product removal events and implementing preventive strategies.
Read the E-Book and Learn:
- Overview of recall classifications that affect the food industry, as defined by the FDA.
- Steps every food safety professional should know to effectively address product removals.
- Tips and strategies for reducing your risk and the brand damage associated with recalls and product removals.