Food Recall and Crisis Management in the Food Industry Training
Having an effective food recall program is the cornerstone of any Food Safety Program and required by governmental agencies such as the FDA, USDA, and the Georgia Department of Agriculture. During this course, you will learn the components needed to create and maintain both Recall and Crisis Management Programs. This course will also serve as a foundational prerequisite program for any Hazard Analysis Critical Control Plan (HACCP) and Food Safety Plan.
Note: The course contains knowledge checks and a score of 70% or higher must be earned on each knowledge check to successfully pass the course.
Who Should Attend the Food Recall and Crisis Management Training
This course is for food production employees, managers, supervisors, and employees responsible for overseeing and implementing food safety systems.
Course Length: 5 hours
Start and End Times: Flexible
Format: Self-Paced
What You Will Learn in this Food Recall and Crisis Management Training
During this five-hour asynchronous Food Recall and Crisis Management Training course, you will learn about:
- The regulatory requirements for Recall Programs for both the FDA and USDA .
- Lotting strategies and how to increase your traceability capabilities for raw materials suppliers to finished product customers.
- The components of a Recall Team, how to create a robust Recall Program, and verify its effectiveness.
- How to mitigate damage and improve business continuity through a Crisis Management Program.
This course consists of the following five modules:
Module 1: Introduction and Food Regulatory Requirements
In the first module, you learn about situations that can cause a food recall. Understand the cost and impact that a food recall can have on your company, including direct costs, lost sales, brand damage, and more. Review the Food and Drug Administration (FDA) regulations and the United States Department of Agriculture (USDA) regulations.
Module 2: Product Identification and Food Traceability
In this section, you will hear about the major components of a good food traceability program and how to improve your current traceability capabilities. We will discuss the importance of product identification and labeling and the critical tracking events that take place from receiving through shipping and all the steps in between. Explore the difference between manual and electronic traceability, including documentation methods.
Module 3: Recall Initiation and Food Recall Plan
Recalls can be triggered through a variety of ways: supplier, customer, internal, or governmental. Understand how to create a recall team in your food processing facility, who should be part of that team, and what each person’s responsibilities are. Create or improve your food recall plan by learning more about the requirements, components, process steps, and what and how to communicate. Learn how to audit and monitor your plan and make continued improvements.
Module 4: The Recall Process
During module four, you will learn the steps necessary to take during a food recall. Understand the information that will need to be documented and what actions should take place after the recall has ended. Learn how to make improvements to your food recall program, to prevent a reoccurrence of the original issue.
Module 5: Food Recall Preventative Measures
In the last module, you will learn about the importance of food recall preventative measures. Discover ways to be better prepared and gain strategies to improve your crisis mitigation program. Learn how to communicate with key stakeholders, employees, and the public during a crisis. Hear about social media success stories and examples of what not to do during a food recall. Develop a crisis management plan and understand how to test that plan using mock exercises. Find out about key resources to get help in crisis mitigation.
