inside the plant. The entire auditing proce-
dure is designed to provide that answer.
Preparation for an Audit
The most effective way the food plant can
prepare for an audit is to determine the audit
criteria, especially what the company is
going to be compared against. Once that is
known the plant can plan appropriate prepa-
rations. When plant management knows that
an audit is impending, they should conduct a
self-evaluation of their facility against the
audit criteria, or audit themselves. Another
important task that a plant should address
prior to an audit is to prepare a small, but
convenient workspace for the auditor and be
ready to provide assistance as needed. Man-
agement’s interface with an auditor can
reveal as much as the audit itself about how
a plant is managed and how the company
conducts its business (Bjerklie, 2003).
Recall of Unsatisfactory Products
Product recall is bringing back merchan-
dise from the distribution system because of
one or more unsatisfactory characteristics.
Every food business is susceptible to a poten-
tial product recall. A satisfactory public
image of businesses can be preserved during
a recall if a well-organized plan is imple-
mented.
During a recall, products are recovered
from distribution as a result of voluntary
action by a business firm or involuntary
action due to FDA action. The reasons for
recall are best described in the FDA recall
classifications:
CLASS I: As a result of a situation where
there is a reasonable probability that the use
of or exposure to a defective product will
cause a serious public health hazard includ-
ing death.
CLASS II: As a result of a situation where
the use of or exposure to a defective product
may cause a temporary adverse health haz-
ard, or where a serious adverse public health
hazard (death) is remote.
CLASS III: As a result of a situation where
use of or exposure to a defective product will
not cause a public health hazard.An example of a Class I product recall
would be contamination with a toxic sub-
stance (chemical or microbial). A Class II
product recall involves products contami-
nated with food infection microorganisms. A
Class III example is products that do not
meet a standard of identity.
An effective way to prevent a recall is
through an effective HACCP plan and
instilling a food safety mindset among all
employees. Some plants conduct mock recall
exercises. A processor’s public relations team
should be a part of the entire recall. A recall
plan for unsafe products caused from poor
sanitation should:- Collect, analyze, and evaluate all
information related to the product. - Determine the imminence of the recall.
- Notify all company officials and regu-
latory officials. - Provide operating orders to company
staff needed to execute the recall. - Issue an immediate embargo on all
further shipments of involved product
lots. - If determined appropriate, issue news
releases for consumers on the specifics
of the product. - Notify customers.
- Notify and assist distributors in track-
ing down the product. - Return all products to specific loca-
tions and isolate them. - Maintain a detailed log of recall
events. - Investigate the nature, extent, and
causes of the problem to prevent recur-
rence.
Quality Assurance for Sanitation 129