Example Recall Verification Procedure

Example Recall Verification Procedure

XYZ Food Facility

Recall Verification Procedure

Written By: Bob Love

Code: SOP V7Revision Date: Sept 12, 2008

Who and When:

•P7.1 Product Labelling - Production Supervisor, daily at the end of each production shift

•P7.2 Recall & Mock Recall - Food Safety Coordinator, annually

What:

Verification of P7.1 Product Labelling Activities and Records

1. Review the shift’s RCD P7.1 Records (Product Labelling Record, Production Log) to ensure that all tasks were completed as scheduled and records were completed properly (see “Verification of Records” below for what to look for on records)
2. Bring the SOP P7.1.1 procedure with you and meet with the designated employee
3. Observe the employee performing the tasks as written in the procedure
4. After verification of the Product Labelling activities and records is complete, record your signature, and the date and time directly on the Product Labelling records in the space provided. Record any deviations and corrective actions.

Verification of P7.2 Recall and Mock Recall

1. Review the previous year’s mock recall records, since the last verification to ensure the mock recall was conducted as scheduled and records were completed properly (see “Verification of Records” below for what to look for on records)
2. Review any recall records generated since the last verification (if a recall was performed in the last year) to ensure the records were completed properly (see “Verification of Records” below for what to look for on records)
3. Review any Customer Complaint Records generated since the last verification to ensure the records were completed properly and appropriate investigation and follow-up was recorded
4. After verification of the Recall & Mock Recall records is complete, record your signature, and the date and time directly on the Recall & Mock Recall Record in the space provided. Record any deviations and corrective actions.

Verification of Records

•Mistakes have been crossed through with a single stroke and that pencil and liquid paper have not been used

•All deviations and corrective actions are recorded on the record and that the corrective actions were appropriate

•Records are signed and dated by the designated employee

•No blank spaces were left on the record, “N/A” was recorded if necessary

•No evidence of falsified entries

•If food safety was compromised, effected items were put on Hold and a Food Safety Assessment was conducted

•If there were repeat deviations, a root cause analysis was conducted

Deviations:

Corrective Actions:

• Investigate why the record was not complete
• Retrain the employee and record the training

• Retrain employee on the proper procedure and record the training
• The Food Safety Coordinator may consider revising the procedure to reflect what personnel are doing if it will not compromise food safety

• Inform Area Supervisor. Follow Hold Procedure SOP P3.2.1

• Perform a root cause analysis
• If necessary, retrain employee, remove employee from these duties and/or begin the disciplinary action process
• Record training

Records:

•RCD P7.1.1 Product Labelling Record

•RCD P7.1.2 Production Log

•RCD P7.2.1 Recall & Mock Recall Record

•RCD P7.2.2 Customer Complaint Record

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