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Training Academy News

02.26.16

By: Kristie Costa, Manager, Workforce Development, RI Hospitality Education Foundation

There have been 19 food recalls in the first half of February.  Some recalls are due to mislabeling or food allergens not being identified correctly on the label, but many are due to possible or confirmed contamination.  Food recalls are becoming more frequent and food service operators need to be prepared for when it happens, not wait to see if it is going to happen.  Standard operating procedures should be in place for handling a food recall, but first you have to know there is a food recall. The first and most important step begins in purchasing.  Buying product from approved, reputable suppliers helps you not only serve safer product, but if there is a recall, your supplier will notify you of the recall.  Make sure that all invoices are kept on file, you might need the tracking information listed.  Have solid and realistic ordering pars, running to the grocery store for lettuce on Sunday morning could become problematic in the event of a recall.  The grocery store will not be notifying you if there is a recall, and with your business to run there is not a lot of time to search for recalls.  You can sign up to receive free recall updates by email at: 

https://www.recalls.gov/food.html or check our monthly newsletter, we list the latest food recalls. 


Once aware of a product recall of an item you use, check to see if any the matching information from the recall notice is in your inventory.  If you have product, place it in a secure location and label it so that no one will place it back in service.  Follow the directions on the recall notice for returning or disposing of the product.  Do not forget to check for product that might be prepped from the recalled items.  If the product has been recalled due to contamination, make sure that all surfaces, utensils and small wares that came in contact with the item are properly cleaned and sanitized.  If you no longer have any of the products, you should check invoices and see if any of the matching information is the same.  Document all product recalls, corrective actions and possible use of recalled food items in the log book.  Make sure that all management staff is trained on handling food recalls properly to keep your establishment safe.



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2016.02.26
16:12:23
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