Slightly Revised September 2015 

How 

to Develop A 

Meat and Poultry Product 

Recall Plan 

United States 

Department of 

Agriculture

 Food Safety and Inspection Service 

Small Plant News Guidebook Series 
 

Small Plant News is a monthly four-page newsletter published by the U.S. Department 

of Agriculture’s (USDA), Food Safety and Inspection Service (FSIS). It is targeted to 

small and very small Federal- and State-inspected establishment owners and operators 

who produce meat, poultry, and processed egg products. 

Small Plant News’ mission is to support FSIS’ Strategic Implementation Plan for 

Strengthening Small and Very Small Plant Outreach by providing pertinent information 

to plant owners and operators so they can produce safe food and, ultimately, ensure 

the success of their livelihoods. The newsletter strives to do this through: 

✔	 Informing and educating small and very small plant owner/operators on FSIS 

news with meaningful and coherent information in an easy-to-read format. 

✔	 Assisting plant owners and operators on implementing FSIS rules and 

regulations into their daily operational practices with “plain language” 

information. 

✔	 Fostering small and very small plants’ ability to stay in business and produce 

the safest food by providing essential tips that will encourage the highest 

sanitation standards, paperwork compliance, and cost-saving measures. 

✔	 Honoring FSIS’ obligations to small and very small plants by providing a 

mechanism that increases a two-way dialogue between plants and the 

agency. 

Back issues of Small Plant News are available on FSIS’ Web site at 

www.fsis.usda.gov. You may also call the Small Plant Help Desk at (877) 374-7435 

or e-mail InfoSource@fsis.usda.gov to order back copies. 
U.S. Department of Agriculture / Food Safety and Inspection Service

Table of Contents 

Recall Plan Guidebook 

Introduction ....................................................................................... 5
 

Recall Plans ........................................................................................ 7 

Important Contact Information ......................................................... 8
 

Recall Team .................................................................................. 8
 

FSIS District Office ....................................................................... 8
 

Procedures for Determining a Recall ................................................. 9
 

Health Hazard Evaluation ............................................................ 9
 

Scope of Recall ............................................................................. 10
 

Records ........................................................................................ 11
 

Recall Communications ..................................................................... 13
 

Recall Notice ................................................................................ 13
 

Public Notification ....................................................................... 14
 

Control and Disposition of Returned Product ................................... 15
 

Recall Simulations .............................................................................. 15
 

Sample Recall Notices, Notification Letter, and Worksheets ............ 15
 

Sample Recall Notice; May Contain Glass, Plastic, etc. ...................... 16
 

Sample Recall Notice; Possible Listeria Contamination ..................... 17
 

Sample Recall Notice; Undeclared Allergen ....................................... 18
 

Sample Recall Notification Letter ...................................................... 19
 

Recall Worksheet ............................................................................... 20
 

Recall Worksheet-Listeria monocytogenes ATTACHMENT................. 22
 

Recall Worksheet-E. coli O157:H7 ATTACHMENT ............................... 23
 

Recall Worksheet-Salmonella sp. ATTACHMENT ............................... 24
 

3 
 

 

Table of Contents (continued)

A Sample Meat and Poultry Product Recall Plan: The Workbook 

Part I 

Fuerschlinger’s Better Meat Company Recall Plan ............................ 27
 

Part II 

Introduction ....................................................................................... 28
 

Identification of Recall Personnel ...................................................... 28
 

Determining Whether a Recall is Necessary ...................................... 28
 

Scope of Recall ................................................................................... 29
 

Records .............................................................................................. 30
 

Depth of Recall ................................................................................... 31
 

Recall Communications ..................................................................... 31
 

Recall Communication Implementation ............................................ 32
 

Recall Communication Content ......................................................... 33
 

Responsibility of Recipient ................................................................ 34
 

Public Notification ............................................................................. 34
 

Effectiveness Checks .......................................................................... 34
 

Returned Product Control and Disposition ........................................ 36
 

Recall Simulations .............................................................................. 37
 

Recall Communication Templates ..................................................... 37
 

Recall Communication Template #1 Letter to Customers ................ 38
 

Recall Communication Template #2 Company Press Release ........... 39
 

Recall Communication Template #3 Company Press Release .......... 40
 

Recall Communication Template #4 Company Press Release .......... 41
 

The Workbook ............................................................................. 42
 

4 Small Plant News Guidebook Series 
 

5

Introduction 

Recalls. A recall is a voluntary 

action conducted by a firm to 

remove adulterated or misbranded 

meat and poultry products from 

commerce. Although it is your 

company’s decision to recall a 

product, the Food Safety and 

Inspection Service (FSIS), the public 

health regulatory agency within 

the United States Department of 

Agriculture (USDA), coordinates 

with you to ensure that you have 

properly identified and removed 

recalled product from commerce by 

verifying the effectiveness of your 

recall activities. FSIS also notifies the 

public about product recalls. 

There are three levels of meat and 

poultry recalls categorized by FSIS. 

The type of recall depends upon the 

potential risk to consumers. 

◊ Class I. 

There is a reasonable probability that eating the product will 

cause serious, adverse health 

consequences or death. Examples of a Class I recall include 

the presence of pathogens in 

ready-to-eat meat or poultry products or the presence 

of E. coli O157:H7 and other 

shiga-toxin producing E. coli 

O157:H7 or non-O157 STEC in 

raw ground beef. 

◊ Class II. 

There is a remote probability of 

adverse health consequences if 

the product is eaten. Examples 

of a Class II recall include the 

presence of very small amounts 

of undeclared allergens typically 

associated with milder human 

reactions, e.g., wheat or soy, or 

small-sized, non-sharp-edged 

foreign material in a meat or 

poultry product. 

◊ Class III. 

Eating the product will not 

cause adverse health consequences. An example of a Class 

III recall is the presence of 

undeclared ingredients, such as 

excess water in meat or poultry 

products. 

U.S. Department of Agriculture 

Food Safety and Inspection Service 
Small Plant News Guidebook Series

INTRODUCTION 

A recall may be an alternative to FSIS detaining or seizing adulterated 

or misbranded products. However, if firms do not adequately remove 

a recalled product from commerce, a recall does not prevent FSIS from 

taking other appropriate actions, such as issuing public health alerts or 

detaining or seizing product to protect the public. 

The agency will also assess whether your recall strategy, or execution of 

that strategy, is effective. If it finds it is ineffective, FSIS may seek to bring 

an enforcement action against you or your consignees. 

FSIS has developed this guidebook and workbook to aid small and very 

small establishments that produce meat or poultry products in creating 

their plans for how they will conduct a recall should it become necessary 

for them to do so. The following information can be used to design and 

implement an effective recall plan. 

6
 
7 

How to Develop A Recall Plan

U.S. Department of Agriculture / Food Safety and Inspection Service

Recall Plans 

Title 9 of the Code of Federal Regulations, Part 418 (9 CFR 418), requires 

that official establishments that produce meat and poultry products 

prepare and maintain written recall plans. Under this regulation, your 

plan must specify how you will decide whether to conduct a product 

recall and describe the procedures that you will follow if you decide that a 

product recall is necessary. In addition, the regulations require that your 

plan be available to the FSIS inspector for review upon request. 

FSIS recommends that processed egg products plants also develop and 

maintain recall plans, although they are not explicitly required to do so by 

the regulation. 
How to Develop A Recall Plan

Small Plant News Guidebook Series

 

 

Important Contact Information 

Recall Team. Your recall plan should contain a list of all your internal and 

external personnel who will be involved in a product recall. Include their 

roles and responsibilities, telephone numbers, fax numbers, and e-mail 

addresses. Be sure to appoint backups for each person. 

One person should be identified as the “recall coordinator.” This person 

may use another title, but the idea is to have one person in charge of recalls 

and recall planning. The recall coordinator will manage, maintain, and make 

changes to the recall plan as necessary. 

The recall coordinator should be knowledgeable about every aspect of 

the firm’s operations, including purchasing, processing, quality assurance, 

distribution, and consumer complaints. The recall coordinator should be 

authorized to make decisions in carrying out a recall and should report to 

top management at regular, specified intervals. 

FSIS District Office. Your recall plan should 

include the telephone number of your local 

FSIS District Office. If you believe, or have 

reason to believe, that you have shipped 

adulterated or misbranded meat or poultry 

product into commerce, you are required to 

notify your local FSIS District Office within 24 

hours. In addition, you must notify your local 

FSIS District Office if you believe that you 

have received adulterated or misbranded 

product, in accordance with 9 CFR 418.3. 

8 
9 

How to Develop A Recall Plan

U.S. Department of Agriculture / Food Safety and Inspection Service

Procedures for Determining a Recall 

Health Hazard Evaluation. Your plan must specify a method for 

determining how you will decide whether to conduct a recall if your product 

is adulterated or misbranded and is in commerce. Evaluating the nature 

and extent of the health risks associated with the product is one method 

for doing so. If you choose to assess the health hazards, you should take the 

following into account: 

◊		 Whether any illness or injuries have already occurred from eating 

the product; 

◊		 What hazards target various segments of the population, (e.g., 

children, the elderly, immune-compromised individuals, etc.), with 

particular attention paid to those individuals at greatest risk; 

◊		 How serious is the health hazard to which the at-risk population 

would be exposed; 

◊		 How likely is the hazard to occur; and 

◊		 What would happen if it did. 

Here are some examples that you may want to consider when developing 

your recall plan. This list is not all inclusive, but it will help stimulate your 

thinking. 

◊		 Undeclared allergen – What health hazards may arise if product 

shipped from your plant containing an undeclared allergen is 

consumed? 

◊		 Consumer complaints – What are the health hazards if you receive a 

consumer complaint about a foreign material such as glass or metal 

in the product that has been shipped from your establishment? 

◊		 Underprocessing – What are the health hazards if you discover that 

some of the products have been underprocessed? If your plant 

produces ready-to-eat product and raw product, will the hazards for 

these be different? 
10 

How to Develop A Recall Plan

Small Plant News Guidebook Series

 

◊		 Raw non-intact beef tests positive for E. coli O157:H7 or non-O157 

STEC (both plant and FSIS test) 

◊		 Ready-to-eat product tests positive for any pathogen (both plant 

and FSIS test) 

Scope of Recall. 

Your plan should also outline how you will determine the identity and 

amount of product to be recalled. It will be your responsibility to define 

when the problem began, when it was resolved, and what products are 

affected. Clean-up times do not necessarily define the scope of a recall. 

FSIS suggests that your plan specify how you will determine the amount 

of product affected by using various scenarios. Scenarios can include: 

the contamination of a vat of product with a foreign object, the use of an 

incorrect label, or the use of the same source of raw materials in other lots 

on other days of production. 

When determining the amount of product affected, consider the following: 

◊		 Your coding of product; 

◊		 The pathogen of concern; 

◊		 The processing and packaging; 

◊		 The equipment; 

◊		 The Hazard Analysis and Critical Control Point (HACCP) monitoring 

and verification activities (including microbiological testing) that 

you perform; 

◊		 Your Sanitation Standard Operating Procedure (SSOP) records; and 

◊		 Whether some, or all, of the products controlled by the same or 

substantially similar HACCP plans have been affected. 
11 

How to Develop A Recall Plan

U.S. Department of Agriculture / Food Safety and Inspection Service

Records. 

Records are vital in tracing product forwarded to consignees and back 

to potential suppliers. They include invoices, bills of sale, and shipping 

documents from each transaction in which product made with meat or 

poultry is purchased, sold, shipped, received, or handled by your plant in 

connection with any business subject to the Federal Meat Inspection Act or 

the Poultry Products Inspection Act. HACCP system records may also play a 

part in this process. Records you should have on hand include: 

◊		 Records needed to permit positive identification of products 

produced; 

◊		 Production records, including records on ingredients that are 

essential for traceback of products and ingredients of the products. 

All products need a system of product coding; this coding will 

facilitate an effective recall. Records of raw materials used in each 

lot of ground beef are especially important. Both you and public 

health authorities need to know if the problem is traceable to a 

supplier (refer to 9 CFR 320 and 9 CFR 381, subpart Q); 
12 

How to Develop A Recall Plan

Small Plant News Guidebook Series

 

◊		 Distribution records that identify and locate shipped products that 

are recalled. These records should include at least the names and 

addresses of consignees, shipment method, date of shipment, and 

the amount of product shipped to each consignee. It is also useful to 

note which consignees are hospitals, restaurants, distributors, part 

of a chain, or independent retailers. 

Here’s a practical example. If a recall of product is necessary because of 

contamination with Listeria monocytogenes, then a key factor in limiting the 

scope of the recall is whether the establishment (or retail store) is properly 

cleaning the equipment between lots. If not, there could be microbial 

contamination from one lot to another. 

Carefully maintained production records serve a vital public health purpose 

by giving the establishment and agency a means of pinpointing potential 

sources of contamination and providing greater accuracy in determining 

which products may be affected. 

Records that help product traceback: 

◊		 Production or grinding logs showing the times of each grind; 

◊		 Formulation or blend of raw ingredients, including amounts; 

◊		 Supplier lot identification; 

◊		 Finished product lot and sublot identification; and 

◊		 Any test results associated with either the raw materials or finished 

product. 

The records should indicate and track which lots or sublots of a grinding 

establishment’s ground beef, including rework, and any other raw materials 

were used. The records should also track the amounts of each that were 

used. 
13 

How to Develop A Recall Plan

U.S. Department of Agriculture / Food Safety and Inspection Service

 

 

 

Recall Communications 

Recall Notice. FSIS recommends that your recall plan include an 

outline of the content of your recall notice. Please see sample recall 

notices on pages 16-18. When drafting the content of your recall notice, 

consider the following: 

◊		 Be brief and to the point; 

◊		 Clearly identify the product and any other pertinent descriptive 

information to enable accurate and immediate identification of the 

product, including: 

» Product/brand name;
	

» Product code;
	

» Package/case size;
	

» Package/case date code;
	

» Lot number/expiration date; and
	

» Universal Product Code.
	

◊		 Provide an explanation of the risk if the product is eaten; 

◊		 Concisely explain the reason for the recall and the hazard involved; 

◊		 Provide specific instructions on what should be done with the recalled 

products; 

◊		 Request an official, written response from consignees; 

◊		 Provide a way for the recipient of the communication to report to the 

recalling firm whether it has any of the product, e.g., by allowing the 

recipient to place a collect call to the recalling operation; 

◊		 The recall communication should not contain irrelevant qualifications, 

promotional materials, or any other statement that may detract from 

the message; and 

◊		 Provide contact information for your firm (for questions). 

Your plan should also detail how the recall notification will be issued.
	

For example, you can send your recall notice by e-mail, telephone, or
	
14 

How to Develop A Recall Plan

Small Plant News Guidebook Series

 

 

 

fax. Written notices should bear a prominent heading to indicate the 

importance of the communication. For example, a letter might bear a bold 

red declaration, such as “URGENT FOOD RECALL.” If communication is 

conducted by telephone, you should document and send a followup letter, 

e-mail, or fax to ensure that all bases are covered. 

Public Notification. FSIS recommends that you identify if and how 

the public will be notified of the recall. Recalls are often announced via 

a press release through national or local news media, or via a company 

website. Be sure to include contact information for all potential media, 

such as television stations, radio stations, and newspapers with local, 

State, and regional coverage areas, as well as the national wire services. 

If the actual contacts are not specified, then reference sources of current 

media contacts for all possible recall scenarios should be specified in the 

recall plan. 

The class of the recall and where the product was distributed will 

determine the type of notification you will use. Generally, distribution 

levels are categorized as wholesale, retail, hotel/restaurant/institutional 

(HRI) and consumer users. The more levels affected, the greater the need 

for different communication methods. 

At the wholesale level, the product is distributed to a warehouse or 

distribution center. This is the distribution level between the manufacturer 

and retailer. 

The retail level is when the product is received by the retailers for sale to the 

public. 

The HRI level is when the product was received by hotels, restaurants, or 

institutional customers. 

Lastly, the consumer level is when the product is sold directly to consumers. 

Regardless of the public notification action you take, FSIS will issue a press 

release for Class I and Class II recalls. FSIS will issue a Recall Notification 

Report if the recalled product has only been distributed at the wholesale 

level (and your firm is able to gain control of the product before it can be 

further distributed to the retail, HRI, or consumer level) and for Class III 

recalls. A Recall Notification Report is not distributed to the media. 
15 

How to Develop A Recall Plan

U.S. Department of Agriculture / Food Safety and Inspection Service

 

 

 

Control and Disposition of Returned Product 

Your recall plan should specify how the recalled product will be controlled 

pending disposition and disposal. If it will be destroyed after being returned, 

then notify FSIS prior to destroying the product in the event witnessing the 

product destruction is necessary. 

Recall Simulations 

The best way to test the effectiveness of your recall plan is to conduct a 

recall simulation that will help you identify any glitches in your recall plan. 

For example, you might find that a key fax or telephone number of a 

distributor or supplier has changed. Simulating a recall will keep your recall 

personnel alert and will familiarize everyone with recall procedures. 

A simulation will determine how quickly your company can identify and 

control a lot of affected product. If problems are identified during a recall 

simulation, then the recall plan should be revised and corrected. Simulations 

are necessary, and your recall plan will falter without them. 

If you follow these guidelines, then you and your establishment should be 

ready in the event of a recall. Having a plan, familiarizing everyone with it, 

and implementing its procedures will keep you in control. 

Sample Recall Notices and Notification Letter and 

Worksheets. On pages 16-19, you will find sample Recall Notices and a 

Notification letter. You may use these as templates when designing your 

own Recall Notices and Notification Letters. On pages 20-24, you will find 

recall worksheets. You may use these for collecting pertinent information 

during a recall. In addition, a Recall Plan Workbook has been added to help 

you create a recall plan. The workbook can be found on pages 25-48. 

If you have any questions or concerns about developing your recall plan 

or need additional resources, contact FSIS’ Office of Outreach, Employee 

Education and Training through the Small Plant Help Desk at 1-877-FSISHelp 

(1-877-374-7435) or e-mail InfoSource@fsis.usda.gov. 

Also, visit the Small and Very Small Plant Web page at www.fsis.usda.gov to 

obtain information on training, workshops, and technical information to suit 

your needs. For additional information, you can also access FSIS Directive 

8080.1, Recall of Meat and Poultry Products, from FSIS’ Web site at 

www.fsis. usda.gov/wps/wcm/connect/77a99dc3-9784-4a1f-b694-

ecf4eea455a6/8080.1.pdf?MOD=AJPERES. All information from this 

brochure is derived from FSIS Directive 8080.1. 
16 

How to Develop A Recall Plan

Small Plant News Guidebook Series

SAMPLE RECALL NOTICE: May Contain GLASS, 

PLASTIC, ETC. 

[STATE] FIRM RECALLS [PRODUCT] 

THAT MAY CONTAIN [GLASS, PLASTIC, ETC.] 

[CITY], [DATE] – [COMPANY], an [CITY, STATE], establishment, 

is recalling approximately [AMOUNT] pounds of [PRODUCT] that 

may contain pieces of [SPECIFY MATERIAL], [FIRM NAME]. 

The following products are subject to recall: 

[IDENTIFYING INFO: TYPE OF CONTAINER, WEIGHT, 

“BRAND NAME AND OTHER LABEL INFORMATION,” 

ESTABLISHMENT NUMBER, CASE AND/OR DATE CODES] 

The products were produced on/from [DATE] and distributed to 

[LEVEL OF DISTRIBUTION, i.e., RETAIL ESTABLISHMENTS, 

INSTITUTIONS, ETC.] in [STATES]. 

The problem was discovered through [SPECIFY HOW PROBLEM 

WAS DISCOVERED]. There have been [# or NO] reports of injury 

from the consumption of these products. Anyone concerned about 

an injury from the consumption of the products should contact a 

physician. 

Consumers with questions about the recall may contact 

[CONTACT TITLE AND NAME] at [TELEPHONE NUMBER]. 

Media with questions about the recall may contact [CONTACT 

TITLE AND NAME] at [TELEPHONE NUMBER]. 
17 

How to Develop A Recall Plan

U.S. Department of Agriculture / Food Safety and Inspection Service

SAMPLE RECALL NOTICE: LISTERIA 

[STATE] FIRM RECALLS [PRODUCT] 

DUE TO POSSIBLE LISTERIA CONTAMINATION 

[CITY], [DATE] – [COMPANY], an [CITY, STATE], establishment, 

is recalling approximately [AMOUNT] pounds of [PRODUCT] that 

may be contaminated with Listeria monocytogenes]. 

The following products are subject to recall: 

[IDENTIFYING INFO: TYPE OF CONTAINER, WEIGHT, 

“BRAND NAME AND OTHER LABEL INFORMATION,” 

ESTABLISHMENT NUMBER, CASE AND/OR DATE CODES] 

The products were produced on/from [DATE] and distributed to 

[LEVEL OF DISTRIBUTION, i.e., RETAIL ESTABLISHMENTS, 

INSTITUTIONS, ETC.] in [STATES]. 

The problem was discovered through [SPECIFY HOW PROBLEM 

WAS DISCOVERED]. There have been [# or NO] reports of illness 

associated with the consumption of these products. 

Consumption of food contaminated with Listeria monocytogenes 

can cause listeriosis, an uncommon, but potentially fatal disease. 

Healthy people rarely contract listeriosis. However, listeriosis can 

cause serious and sometimes fatal infections in those with weak 

immune systems, such as infants, the elderly, pregnant women 

and persons with human immunodeficiency virus (HIV) infection or 

undergoing chemotherapy. Symptoms include high fever, severe 

headaches, neck stiffness, nausea, confusion, and convulsions. 

Consumers with questions about the recall may contact 

[CONTACT TITLE AND NAME] at [TELEPHONE NUMBER]. 

Media with questions about the recall may contact [CONTACT 

TITLE AND NAME] at [TELEPHONE NUMBER]. 
18 

How to Develop A Recall Plan

Small Plant News Guidebook Series

SAMPLE RECALL NOTICE: UNDECLARED 

ALLERGEN 

[STATE] FIRM RECALLS [PRODUCT] 

DUE TO UNDECLARED ALLERGEN 

[CITY], [DATE] – [COMPANY], an [CITY, STATE], establishment, 

is recalling approximately [AMOUNT] pounds of [PRODUCT] due 

to an undeclared allergen [SPECIFY ALLERGEN]. 

The following products are subject to recall: 

[IDENTIFYING INFO: TYPE OF CONTAINER, WEIGHT, 

“BRAND NAME AND OTHER LABEL INFORMATION,” 

ESTABLISHMENT NUMBER, CASE AND/OR DATE CODES] 

The products were produced on/from [DATE] and distributed to 

[LEVEL OF DISTRIBUTION, i.e., RETAIL ESTABLISHMENTS, 

INSTITUTIONS, ETC.] in [STATES]. 

The problem was discovered through [SPECIFY HOW PROBLEM 

WAS DISCOVERED]. Anyone concerned about an allergic 

reaction should contact a physician. 

Consumers with questions about the recall may contact 

[CONTACT TITLE AND NAME] at [TELEPHONE NUMBER]. 

Media with questions about the recall may contact [CONTACT 

TITLE AND NAME] at [TELEPHONE NUMBER]. 
19 

How to Develop A Recall Plan

U.S. Department of Agriculture / Food Safety and Inspection Service

SAMPLE RECALL NOTIFICATION LETTER 

[DATE] 

[CUSTOMER FIRM NAME and ADDRESS] 

ATTN: [CONTACT PERSON NAME and TITLE] 

Re: [RECALL OF TYPE OF PRODUCT] 

Dear Sir or Madam: 

This letter is to confirm our telephone conversation that [Company 

Name] is recalling the following product because [Specify Recall 

Reason]: 

[Describe the product, including name, brand, code, 

package size and type, establishment number, etc.] 

We request that you review your inventory records and segregate 

and hold the above product. If you have shipped any of this product, 

then we request that you contact your customers and ask them to 

retrieve the product and return it to you. Once you have retrieved 

all of the product, please contact us. We will arrange to have the 

product shipped to our facility. Please do not destroy the product. 

We will credit your account for any product returned. 

We are undertaking this action in cooperation with the Food 

Safety and Inspection Service (FSIS) of the U.S. Department of 

Agriculture. FSIS officials may contact you to confirm that you have 

received this notice and are cooperating in this action. 

Your prompt action will greatly assist [Company Name] in this 

action. If you have any questions, please do not hesitate to contact 

[Company Recall Coordinator] at [Telephone Number]. 

Thank you for your cooperation. 

Sincerely, 

[Company Official Name] and [Title] 
20 

How to Develop A Recall Plan

Small Plant News Guidebook Series

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RECALL WORKSHEET 

(Include attachments, additional pages, label copies and flowcharts as necessary) 

TODAY'S DATE: 

ESTABLISHMENT NUMBERS: EST. PESTABLISHMENT NAME: 

ADDRESS: 

COMPANY RECALL COORDINATOR (name, title, telephone) 

COMPANY MEDIA CONTACT (name, title, telephone) 

COMPANY CONSUMER CONTACT (name, title, telephone) 

REASON FOR RECALL: 

IDENTIFY RECALLED PRODUCTS SEPARATELY BY: 

BRAND NAME 

PRODUCT NAME 

PACKAGE (Type & 

Size) 

PACKAGE CODE (Use 

By/Sell By) 

PACKAGING DATE 

CASE CODE 

(Identifying) 

COUNT/CASE 

PRODUCTION DATE 

AMOUNT (lbs./cases) 

PRODUCED 

AMOUNT HELD AT 

ESTABLISHMENT 

AMOUNT (lbs./cases) 

DISTRIBUTED 

DISTRIBUTION LEVEL 

(institutional/retail/etc.) 

DISTRIBUTION AREA 

EXPORTED TO 

(country) 

SCHOOL LUNCH (CN, 

AMS Contract) (YES) (NO) (YES) (NO) (YES) (NO)

DEPT. OF DEFENSE (DSCP, 

Commissary, etc.) (YES) (NO) (YES) (NO) (YES) (NO)

INTERNET OR CATALOG 

SALES (YES) (NO) (YES) (NO) (YES) (NO)
21 

How to Develop A Recall Plan

U.S. Department of Agriculture / Food Safety and Inspection Service

 

 

 

 

 

 

 

 

 

RECALL WORKSHEET 

DESCRIBE THE PRODUCTION/PROCESSING OPERATION AND/OR ATTACH A PROCESS FLOW DIAGRAM: 

WHAT WERE THE "CLEAN-UP TO CLEAN-UP" TIMES (where applicable)?
 

HAS THE SOURCE OF THE CONTAMINATION BEEN IDENTIFIED? EXPLAIN:
 

ARE THERE DATA THAT COULD LIMIT THE AMOUNT OF PRODUCT AFFECTED? (YES) (NO) EXPLAIN: 

WERE THERE ANY DEVIATIONS REPORTED IN THE MEASURING AND/OR MIXING OF INGREDIENTS? (YES) (NO) 

EXPLAIN: 

DOES THE ESTABLISHMENT ROUTINELY USE METAL DETECTORS OR OTHER VISUAL IMAGING DEVICES? (YES) (NO) EXPLAIN: 

WERE OTHER PRODUCTS PRODUCED ON THE SAME LINE OR USING SOME OF THE SAME EQUIPMENT DURING THE "CLEAN-UP 

TO CLEAN-UP" PERIOD? (YES) (NO) EXPLAIN: 
22 

How to Develop A Recall Plan

Small Plant News Guidebook Series

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RECALL WORKSHEET 

(Listeria monocytogenes ATTACHMENT) 

(READY-TO-EAT PRODUCT) 

DESCRIBE THE PRODUCTION/PROCESSING OPERATION AND/OR ATTACH A PROCESS FLOW DIAGRAM: _ 

WHAT WERE THE "CLEAN-UP TO CLEAN-UP" TIMES? 

WAS CARRYOVER PRODUCT FROM PREVIOUS PRODUCTION PACKED WITH THIS PACKAGING CODE? (YES) (NO) 

WAS THERE A COMPLETE LINE CLEAN-UP AFTER THE CARRYOVER WAS RUN? (YES) (NO) 

WHAT DATE WAS THE CARRYOVER PRODUCT CARRIED OVER FROM? _ 

WERE THERE ANY PROCESS DEVIATIONS DURING THE PRODUCTION OF THE CARRYOVER PRODUCT? (YES) (NO) 

EXPLAIN: 

WHAT WAS/WERE THE CORRECTIVE ACTION(S)? 

WERE OTHER PRODUCTS PRODUCED ON THE SAME LINE OR USING SOME OF THE SAME EQUIPMENT DURING THE "CLEAN-UP 

TO CLEAN-UP" PERIOD? (YES) (NO) EXPLAIN: _ 

WHAT INTERNAL COOK TEMPERATURE WAS REACHED? 

DID THE PRODUCT REACH ANY SPECIFIED Aw OR pH REQUIREMENT? (YES) (NO) SPECIFY: _ 

DOES THE FIRM HAVE AN IN-PLANT ENVIRONMENTAL MONITORING PROGRAM FOR Listeria monocytogenes? (YES) (NO)
 

WAS THE SOURCE OF THE CONTAMINATION IDENTIFIED? (YES) (NO)
 

EXPLAIN:
 

IS THERE DATA THAT COULD LIMIT THE AMOUNT OF PRODUCT AFFECTED? (YES) (NO) EXPLAIN: 
23 

How to Develop A Recall Plan

U.S. Department of Agriculture / Food Safety and Inspection Service

EXPLAIN:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RECALL WORKSHEET 

(E. coli 0157:H7 ATTACHMENT) 

DESCRIBE THE PRODUCTION/PROCESSING OPERATION AND/OR ATTACH A PROCESS FLOW DIAGRAM: _ 

DOES THE ESTABLISHMENT CONDUCT E. coli 0157:H7 TESTING? (YES) (NO) WHAT FREQUENCY?
 

WHAT WAS/WERE THE SOURCE(S) OF THE MATERIALS PROCESSED?__________________________________________________________
 

WERE OTHER PRODUCTS PRODUCED FROM THE SOURCE MATERIALS? (YES) (NO) 

EXPLAIN: 

WAS REWORK OR CARRYOVER FROM THIS PRODUCT USED IN FUTURE PRODUCTION? (YES) (NO)
 

IF YES, ON WHAT DATES WERE THE REWORK OR CARRYOVER USED AND WAS THERE ANY REWORK OR CARRYOVER FROM
 

THAT DAY'S PRODUCTION USED IN FUTURE PRODUCTION?
 

WHAT WERE THE "CLEAN-UP TO CLEAN-UP" TIMES? 

WERE OTHER PRODUCTS PRODUCED ON THE SAME LINE OR USING SOME OF THE SAME EQUIPMENT DURING THE 

"CLEAN-UP TO CLEAN-UP" PERIOD? (YES) (NO) EXPLAIN: 

WAS ANY MICROBIOLOGICAL TESTING PERFORMED BY THE COMPANY? (YES) (NO) EXPLAIN, INCLUDE RESULTS: 

ARE THERE DATA THAT COULD LIMIT THE AMOUNT OF PRODUCT AFFECTED? (YES) (NO) 

WERE THERE ANY PROCESS DEVIATIONS DURING THE PRODUCTION OF THE AFFECTED PRODUCT? (YES) (NO)
 

WHAT WAS/WERE THE CORRECTIVE ACTION(S)? _
 
24 

How to Develop A Recall Plan

Small Plant News Guidebook Series

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RECALL WORKSHEET 

(Salmonella sp. ATTACHMENT) 

(READY-TO-EAT PRODUCT) 

DESCRIBE THE PRODUCTION/PROCESSING OPERATION AND/OR ATTACH A PROCESS FLOW DIAGRAM: _ 

WHAT WERE THE "CLEAN-UP TO CLEAN-UP" TIMES? 

WAS CARRYOVER PRODUCT FROM PREVIOUS PRODUCTION PACKED WITH THIS CODE? (YES) (NO) 

WAS THERE A LINE CLEAN-UP AFTER THE CARRYOVER WAS RUN? (YES) (NO) 

WHAT DATE WAS THE CARRYOVER PRODUCT CARRIED OVER FROM? 

WERE THERE ANY PROCESS DEVIATIONS DURING THE PRODUCTION OF THE CARRYOVER PRODUCT? (YES) (NO) 

EXPLAIN: 

WHAT WAS/WERE THE CORRECTIVE ACTION(S)? 

WERE OTHER PRODUCTS PRODUCED ON THE SAME LINE OR USING SOME OF THE SAME EQUIPMENT DURING THE "CLEAN-UP 

TO CLEAN-UP" PERIOD? (YES) (NO) EXPLAIN: _ 

WHAT INTERNAL COOK TEMPERATURE WAS REACHED? 

DID THE PRODUCT REACH ANY SPECIFIED Aw OR pH REQUIREMENT? (YES) (NO) SPECIFY: 

DOES THE ESTABLISHMENT HAVE POST-PROCESSING CONTROLS? (YES) (NO) SPECIFY (include records): 

WAS ANY MICROBIOLOGICAL TESTING PERFORMED BY THE COMPANY? (YES) (NO) EXPLAIN, INCLUDE RESULTS: 

IS THERE DATA THAT COULD LIMIT THE AMOUNT OF PRODUCT AFFECTED? (YES) (NO) EXPLAIN: 
U.S. Department of Agriculture

Food Safety and Inspection Service 

 

 

 

A Supplement to the Small Plant News Guidebook on How to Develop a Recall Plan 

A Sample

MEAT AND

POULTRY 

PRODUCT Recall Plan:
 

THE WORKBOOK 

25 Small Plant News Guidebook Series 

May 2013 
 

 

 

 

 

 

A Sample Meat and Poultry Product
 

Recall Plan: The Workbook
 

A Supplement to the Small Plant News Guidebook on 

How to Develop a Meat and Poultry Product Recall Plan 

The article titled “How You Can Prevent Recalls” in the Volume 2, 

Number 3 issue of Small Plant News featured a fictitious individual and 

company – Hermann Q. Fuerschlinger, owner of Fuerschlinger’s Better 

Meat Company, to illustrate the importance of recall preparation. A 

recall plan, which companies are now required to have, enables efficient 

preparation and prompt action that can limit the scope of a recall. 

To help you formulate your own plan, Small Plant News has developed 

this two-part supplement “How to Develop a Meat and Poultry 

Product Recall Plan: The Workbook.” Part I features the fictitious entity, 

Fuerschlinger’s Better Meat Company, and its recall plan. As a note, 

the names of individuals listed within this plan are fictitious, and any 

resemblance to places, names, and people are purely coincidental. Part 

II is the workbook portion you can use to record, gather, or compile 

information and begin constructing your own plan. 

It’s important to note that no one plan can fit all companies’ needs. 

This workbook merely serves as a guide to help you get started on this 

important food safety tool for your own business. 

26 
Part I
 

Fuerschlinger’s Better Meat
 

Company Meat and Poultry
 

Product Recall Plan
 

September 15, 2012 

Approved by: Hermann Q. Fuerschlinger, Owner 

27 
Small Plant News Guidebook Series

A Sample Recall Plan: The Workbook

 

 

 

 

 

Introduction 

The Fuerschlinger’s Better Meat Company Meat and Poultry Product Recall Plan 

will be reviewed biannually and revised by Fuerschlinger’s Better Meat Company, 

as necessary, when personnel, procedures, processes, or other factors change. 

Identification of Recall Personnel (Recall Committee) 

Sally Fuerschlinger (Primary Recall Coordinator),
	

Tel: (123) 456-7890, Fax: (123) 456-7890,
	

E-mail: Sfuerschlinger@FuerschlingersBetterMeat.com
 

Ralph Staff (Alternate Recall Coordinator),
	

Tel: (123) 456-7890, Fax: (123) 456-7890,
	

E-mail: Rstaff@FuerschlingersBetterMeat.com
 

Alexandra Jones (Consumer Representative),
	

Tel: (123) 456-7890, Fax: (123) 456-7890,
	

E-mail: AJones@FuerschlingersBetterMeat.com
 

Jeff Fuerschlinger (Public Affairs Representative),
	

Tel: (123) 456-7890, Fax: (123) 456-7890,
	

E-mail: Jfuerschlinger@FuerschlingersBetterMeat.com
 

Herman Q. Fuerschlinger (Owner), Tel: (123) 456-7890,
	

Fax: (123) 456-7890, E-mail: Hfuerschlinger@FuerschlingersBetterMeat.com
 

Determining Whether a Recall is Necessary 

The Fuerschlinger’s Better Meat Company will collect and analyze all information 

and data it has regarding product that may be recalled. It will take into account 

the following factors: 

• Has adulterated or misbranded product been produced? 

• Has adulterated or misbranded product been shipped? 

• Where has the product been shipped? 

• Is the product in commerce? 

• Is the product available to consumers? 

28
 
U.S. Department of Agriculture / Food Safety and Inspection Service 29 

A Sample Recall Plan: The Workbook

Scope of Recall 

Fuerschlinger’s Better Meat Company will assess the amount and type 

of product that is implicated in a recall. When the problem involves 

contamination with microbial pathogens, the recall should include all 

products produced under a single Hazard Analysis and Critical Control Point 

(HACCP) plan between performance of complete cleaning and sanitizing 

procedures. However, the act of sanitation does not necessarily define the 

scope of all product removal actions. For instance, with E. coli O157:H7, the 

company will also consider the use of source materials. 

Some examples of how to define the scope of product removal actions 

include: 

•	 Contamination of a vat of product with a foreign material; 

•	 Use of an incorrect label; or 

•	 Use of the same source of raw materials, in other lots, on other days 

of production. 

In addition, the Fuerschlinger’s Better Meat Company will consider such 

factors as: 

•	 Coding of product; 

•	 Pathogen of concern; 

•	 Processing and packaging; 

•	 Equipment; 

•	 Our HACCP plan monitoring and verification activities (including 

microbiological testing); 

•	 Our Sanitation Standard Operating Procedure (SSOP) records; and 

•	 Whether some or all of the products controlled by the same or 

substantially similar HACCP plans have been affected. 

The plan will specify how the company will determine the scope of the 

implicated product for various scenarios and contingencies. 
Small Plant News Guidebook Series

A Sample Recall Plan: The Workbook

Records 

Company records are maintained in our office at 123 Brown Rd., Springfield, 

OH 12345. They are kept for a period of time that exceeds the shelf-life and 

expected use of our products and in accordance with FSIS regulations 9 CFR 

320 and 9 CFR 381.175, and contain the following information: 

•	 Positive identification of products; 

•	 Distribution records (e.g., bills of sale, invoices, shipping papers, 

etc.); and 

•	 Production records that facilitate traceback of products and product 

ingredients. 

All of our records include the names and addresses of consignees, shipment 

methods, and dates of shipment. In addition, we maintain records of all of 

our suppliers of ground beef (e.g., names and lot numbers of suppliers, and 

production dates) in accordance with FSIS Directive 10,010.1. 

30
 
U.S. Department of Agriculture / Food Safety and Inspection Service 31 

A Sample Recall Plan: The Workbook

Depth of Recall 

The Fuerschlinger’s Better Meat Company Recall Committee has developed 

a number of scenarios to determine the depth of the recall. Since they are 

proprietary designs, they are maintained in our office at 123 Brown Rd., 

Springfield, OH 12345. In the event of a recall, they will be made available 

to regulatory agencies upon request. The depth of a recall depends on 

the degree of hazard, the extent of distribution, and the level to which the 

recalled product was distributed. Levels of recall depth are categorized as: 

•	 Wholesale level: Product has been distributed to a warehouse or 

distribution center where it is not under the direct control of the 

producing company. 

•	 Retail level: Product has been received by retailers for sale to 

household consumers. 

•	 HRI level: Product has been received by hotels, restaurants, and 

institutional (HRI) customers. 

•	 Consumer level: Product has been sold to consumers. 

Recall Communications 

We, at Fuerschlinger’s Better Meat Company, consider the health and 

safety of our employees and the public our highest priority. As such, we 

have developed various communication methods to inform suppliers, 

consignees, and consumers about any product recalls we may be involved 

in. Please see the recall communication templates on pages 38-41. 

All of our communications will convey the following information: 

•	 If the product is subject to recall; 

•	 If further distribution or use of any remaining product should cease 

immediately; 
Small Plant News Guidebook Series

A Sample Recall Plan: The Workbook

•	 If the direct consignee should, in turn, notify its consignees that 

received the product about the recall; 

•	 Instructions on what to do with the product; and 

•	 Our contact information (point of contact and telephone number). 

Recall Communication Implementation 

Fuerschlinger’s Better Meat Company will attempt to contact all consignees 

or customers via the following methods (in this particular order) until a 

point of contact receives and acknowledges our communication: 

•	 Telephone; 

•	 E-mail; and 

•	 Fax. 

In addition, all consignees or customers shall be contacted via special 

delivery letters conspicuously marked (on the letter or envelope) “URGENT 

– FOOD RECALL.” Follow-up communications shall be sent to consignees 

or customers who fail to respond to initial recall communications within 24 

hours. 

32
 
U.S. Department of Agriculture / Food Safety and Inspection Service 33 

A Sample Recall Plan: The Workbook

Recall Communication Content 

All recall communications will be written in accordance with the following 

guidelines: 

•	 Be brief and to the point; 

•	 Clearly identify the product and any other pertinent, descriptive 

information including: 

o	 Product/brand name; 

o	 Product code; 

o	 Package/case size; 

o	 Package/case date code; 

o	 Lot number/expiration date; and 

o	 Universal Product Code (UPC). 

•	 Describe the risk involved in consuming the product; 

•	 Concisely explain the reason for the recall and the hazard involved; 

•	 Provide specific instructions on what should be done with the 

recalled product; 

•	 Request an official, written statement from consignees; 

•	 Provide a means for consignees (and other communication 

recipients) to report whether or not they have any of the product 

under their control; and 

•	 Include our company’s contact information and a point of contact. 
Small Plant News Guidebook Series

A Sample Recall Plan: The Workbook

 

Responsibility of Recipient 

Consignees or customers who receive a recall communication should 

immediately carry out all instructions provided and, where necessary, 

extend the recall to their consignees or customers. 

Public Notification 

The class of a recall and the extent to which the product was distributed 

in commerce will determine the distribution of public notification by FSIS. 

Fuerschlinger’s Better Meat Company will decide if the company will issue 

its own press release in addition to the Recall Release or Recall Notification 

Report issued by FSIS and how it will be issued. Public notification 

templates may be found on Pages 38-41. 

Effectiveness Checks 

In an effort to assess the progress and effectiveness of a recall, FSIS 

will conduct effectiveness checks to verify that all consignees (at the 

determined recall depth) have received notification about the recall and 

have taken appropriate action. 

Regardless of the recall scenario, all consignees will be contacted via 

the following methods (in this particular order) until we receive written 

acknowledgment from them: 

• Telephone call; 

• E-mail or Fax; 

• Special delivery letters; and 

• Personal visit. 

34
 
U.S. Department of Agriculture / Food Safety and Inspection Service 35 

A Sample Recall Plan: The Workbook

Fuerschlinger’s Better Meat Company will consider the following
	

information in regards to the recall effectiveness check process:
	

•	 How much product is implicated in the recall? 

•	 How is the product identified to our customers/retailers (e.g., lot 

markings)? 

•	 How many locations did we ship the product to and where are they? 

•	 How did we communicate the product removal action to those who 

received it? 

o	 Did we document this contact? 

o	 Did we ask for and receive written acknowledgment from them? 

•	 What actions were taken with the product and by whom? 

•	 If product was destroyed, then was destruction witnessed and 

documented? 

o	 Were FSIS inspection program personnel present? 

•	 Is there a written record of: 

o	 When the issue was identified? 

o	 When customers were notified? 

o	 When we received notification that the product was either 

placed on hold or was no longer in a customer’s control? 

•	 Can we account for most (or all) of the product? 
Small Plant News Guidebook Series

A Sample Recall Plan: The Workbook

 

Returned Product Control and Disposition 

Fuerschlinger’s Better Meat Company will specify how the recalled product 

will be disposed of and how it will be controlled pending disposition. 

FSIS should be notified prior to disposition actions, which may include 

destruction or relabeling of product that is returned. If the product is 

destroyed, it will be rendered inedible for humans and animals. All labeling 

will be made unusable for trade. 

36
 
U.S. Department of Agriculture / Food Safety and Inspection Service 37 

A Sample Recall Plan: The Workbook

 

 

 

Recall Simulations 

Fuerschlinger’s Better Meat Company will conduct biannual simulation 

exercises to evaluate our recall plan. The simulated recall will involve the 

selection, without prior notice to personnel involved in the exercise, of at 

least one product lot that has been distributed in commerce. 

A hypothetical reason for recalling the product will be specified and will 

involve the activation of the recall plan. The simulation will proceed at 

least to the point at which communication is made beyond the firm’s 

organizational limits (full details of who will be contacted and how this will 

be established will be specified prior to the start of the exercise). 

In addition, the recall simulation exercises will include scenarios in which 

the recalled product has been shipped beyond the firm’s initial customer to 

one or more of the consignee’s customers. 

A recall simulation file is maintained by Fuerschlinger’s Better Meat 

Company to record the details and results of all simulated recall exercises. 

It includes the following information: 

•	 Name, address and telephone number of clients 

(of the test lot);
	

•	 Production records; 

•	 Inventory; and 

•	 Distribution of the test lot. 

If problems are identified during a recall simulation exercise, our recall plan 

(and procedures) will be revised as necessary. 

The Fuerschlinger’s Better Meat Company Recall Plan will be reviewed 

biannually and revised as necessary, when personnel, procedures, 

processes, and other factors change. 

Recall Communication Templates 

The enclosed recall communication templates on pages 38-41 will be used 

by the company to develop Letters to Customers and Press Releases relating 

to recalled product(s) during actual recalls and simulation exercises. 
Small Plant News Guidebook Series

A Sample Recall Plan: The Workbook

RECALL COMMUNICATION TEMPLATE #1
	

Letter to Customers 

DATE 

CUSTOMER FIRM NAME & ADDRESS 

ATTN: CONTACT PERSON NAME & TITLE 

Re: RECALL OF TYPE OF PRODUCT 

Dear Sir or Madam: 

This letter is to confirm our telephone conversation that Fuerschlinger’s Better 

Meat Company is recalling the following product because Specify Recall Reason: 

Describe the product, including name, brand, code, package size and type, 

establishment number, etc. 

We request that you review your inventory records and segregate and hold the 

above product. If you have shipped any of this product, then we request that you 

contact your customers and ask them to retrieve the product and return it to you. 

Once you have retrieved all of the product, please contact us. We will arrange to 

have the product shipped to our facility. Please do not destroy the product. We will 

credit your account for returned products. 

We are undertaking this action in cooperation with the U.S. Department of 

Agriculture, Food Safety and Inspection Service (FSIS). FSIS officials may contact 

you to confirm that you have received this notice and are cooperating in this 

action. 

Your prompt action will greatly assist Fuerschlinger’s Better Meat Company in 

this recall. If you have any questions, please do not hesitate to contact Sally 

Fuerschlinger at (123) 456-7890. 

Thank you for your cooperation. 

Sincerely,
	

Hermann Q. Fuerschlinger, Owner
	

38
 
U.S. Department of Agriculture / Food Safety and Inspection Service 39 

A Sample Recall Plan: The Workbook

 

RECALL COMMUNICATION TEMPLATE #2
	

Company Press Release 

FUERSCHLINGER’S BETTER MEAT COMPANY RECALLS [PRODUCT] 

DUE TO POSSIBLE LISTERIA CONTAMINATION 

[CITY], [DATE] – Fuerschlinger’s Better Meat Company, a Springfield, Ohio, 

establishment, is recalling approximately [AMOUNT] pounds of [PRODUCT] 

that may be contaminated with Listeria monocytogenes]. 

The following products are subject to recall: 

•	 [IDENTIFYING INFO: TYPE OF CONTAINER, WEIGHT, “BRAND NAME 

AND OTHER LABEL INFORMATION,” ESTABLISHMENT NUMBER, CASE 

AND/OR DATE CODES] 

The products were produced [DATE] and distributed to [LEVEL OF 

DISTRIBUTION I.E. RETAIL ESTABLISHMENTS, INSTITUTIONS, ETC] in 

[STATES]. 

The problem was discovered through [SPECIFY HOW PROBLEM WAS 

DISCOVERED]. There have been [# or NONE] reports of illness associated 

with consumption of these products.

 Consumption of food contaminated with Listeria monocytogenes can cause 

listeriosis, an uncommon but potentially fatal disease. Healthy people rarely 

contract listeriosis. However, listeriosis can cause miscarriages and stillbirths, and 

can also cause serious and sometimes fatal infections in those with weak immune 

systems, such as infants, the elderly, persons with human immunodeficiency virus 

(HIV) infection, or those undergoing chemotherapy. Infection can spread to the 

nervous system, resulting in high fever, severe headache, neck stiffness, nausea, 

confusion and convulsions. 

Consumers with questions about the recall may contact the Fuerschlinger’s 

Better Meat Company Consumer Representative, Alexandra Jones, at 

(123) 456-7890. Media with questions about the recall may contact the 

Fuerschlinger’s Better Meat Company Public Affairs Representative, Jeff

Fuerschlinger, at (123) 456-7890. 
Small Plant News Guidebook Series

A Sample Recall Plan: The Workbook

RECALL COMMUNICATION TEMPLATE #3
	

Company Press Release 

FUERSCHLINGER’S BETTER MEAT COMPANY RECALLS [PRODUCT]
	

DUE TO UNDECLARED ALLERGEN
	

[CITY], [DATE] – Fuerschlinger’s Better Meat Company, a Springfield, Ohio, 

establishment, is recalling approximately [AMOUNT] pounds of [PRODUCT] 

due to an undeclared allergen [SPECIFY ALLERGEN]. 

The following products are subject to recall: 

•	 [IDENTIFYING INFO: TYPE OF CONTAINER, WEIGHT, “BRAND NAME 

AND OTHER LABEL INFORMATION,” ESTABLISHMENT NUMBER, CASE 

AND/OR DATE CODES] 

The products were produced [DATE] and distributed to [LEVEL OF 

DISTRIBUTION I.E., RETAIL ESTABLISHMENTS, INSTITUTIONS, ETC.] in 

[STATES]. 

The problem was discovered through [SPECIFY HOW PROBLEM WAS 

DISCOVERED]. Anyone concerned about an allergic reaction should contact 

a physician. 

Consumers with questions about the recall may contact the Fuerschlinger’s 

Better Meat Company Consumer Representative, Alexandra Jones at 

(123) 456-7890. Media with questions about the recall may contact the 

Fuerschlinger’s Better Meat Company Public Affairs Representative, Jeff 

Fuerschlinger at (123) 456-7890. 

40
 
U.S. Department of Agriculture / Food Safety and Inspection Service 41 

A Sample Recall Plan: The Workbook

RECALL COMMUNICATION TEMPLATE #4
	

Company Press Release 

FUERSCHLINGER’S BETTER MEAT COMPANY RECALLS [PRODUCT]
	

THAT MAY CONTAIN [GLASS, PLASTIC, ETC.]
	

[CITY], [DATE] – Fuerschlinger’s Better Meat Company, a Springfield, Ohio, 

establishment, is recalling approximately [AMOUNT] pounds of [PRODUCT] 

that may contain pieces of [SPECIFY MATERIAL]. 

The following products are subject to recall: 

•	 [IDENTIFYING INFO: TYPE OF CONTAINER, WEIGHT, “BRAND NAME 

AND OTHER LABEL INFORMATION,” ESTABLISHMENT NUMBER, CASE 

AND/OR DATE CODES] 

The products were produced [DATE] and distributed to [LEVEL OF 

DISTRIBUTION I.E. RETAIL ESTABLISHMENTS, INSTITUTIONS, ETC] in 

[STATES]. 

The problem was discovered through [SPECIFY HOW PROBLEM WAS 

DISCOVERED]. There have been [# or NONE] reports of injury from 

consumption of these products. Anyone concerned about an injury from 

consumption of the products should contact a physician. 

Consumers with questions about the recall may contact the Fuerschlinger’s 

Better Meat Company Consumer Representative, Alexandra Jones, at 

(123) 456-7890. Media with questions about the recall may contact the 

Fuerschlinger’s Better Meat Company Public Affairs Representative, Jeff 

Fuerschlinger, at (123) 456-7890. 
Small Plant News Guidebook Series

A Sample Recall Plan: The Workbook

 

Part II 

The Workbook 

RECALL PLAN 

Establishment name: ___________________________________________ 

Establishment location: _________________________________________ 

FSIS establishment number: ____________________________________ 

Date: _______________________________________________________ 

42
 
U.S. Department of Agriculture / Food Safety and Inspection Service

A Sample Recall Plan: The Workbook

 

 

 

 

Recall Coordinator (person responsible for coordinating recalls at this firm): 

Name: _________________________________________________ 

Phone: _________________________________________________ 

Fax: ___________________________________________________ 

E-mail: _________________________________________________ 

Recall Team/Contacts 

Name Contact information 

(company, address, 

phone number, 

fax number, e-mail 

address) 

Role 

(in plant, supplier, 

distributor, customer, 

District Office) 

43 
Small Plant News Guidebook Series

A Sample Recall Plan: The Workbook

        

_____________________________________________________________ 

 

_____________________________________________________________ 

		

_____________________________________________________________ 

	 	

_____________________________________________________________ 

Procedures for Determining a Recall 

Health Hazard Evaluation 

• Is there an undeclared allergen in the plant’s product? 

❏ Yes ❏ No 

If yes, describe the details. ______________________________________ 

• Was product underprocessed? 

❏ Yes        ❏ No 

If yes, describe the details. ______________________________________ 

• Has product tested positive for a pathogen? 

❏ Yes       ❏ No 

If yes, describe the details. ______________________________________ 

• Are there reports of disease or injury occurring due to product? 

❏ Yes        ❏ No 

If yes, describe the details. ______________________________________ 

44
 
U.S. Department of Agriculture / Food Safety and Inspection Service 45 

A Sample Recall Plan: The Workbook

_____________________________________________________________ 

_____________________________________________________________ 

_____________________________________________________________ 

_____________________________________________________________ 

_____________________________________________________________ 

_____________________________________________________________ 

_____________________________________________________________ 

_____________________________________________________________ 

• How did the plant receive word of a problem with the product? 

• How serious is the hazard? 

• Are some groups at more risk to the hazard in the product? 

• Other details: 
Small Plant News Guidebook Series

A Sample Recall Plan: The Workbook

__________________________________________________________ 

__________________________________________________________ 

__________________________________________________________ 

__________________________________________________________ 

________________________ 

Records 

What system of records will be used to manage and track the recall? 

❏ Product identification, product coding, product lots 

❏ Distribution records 

❏ Consignee records 

Other details related to records: 

Include a copy of all records used for this recall as an Appendix to this plan.

Recall Depth 

Check all levels that the recall includes. 

❏ Wholesale (warehouse, storage) 

❏ Retail 

❏ Hotels, restaurants, and institutions 

❏ Consumer 

❏ Other (describe) ______________________________________ 

46
 
U.S. Department of Agriculture / Food Safety and Inspection Service

A Sample Recall Plan: The Workbook

 

 

 

 

Recall Notice (See sample of Recall Notice in Guidebook.) 

Include a copy of the Recall Notice used as an Appendix to this plan. 

Recall Notice Tracking 

The Recall Notice was issued to the following companies or individuals. 

(Include all records, such as fax received receipts, copies of e-mail 

responses, etc.) 

Notice sent to 

(company/ 

individual name) 

Method used 

to send the 

Notice 

Date the 

Notice 

was sent 

Date response was 

received indicating 

a response from 

company/ individual 

Directions in 

the Notice 

were 

followed?

 Phone Yes

 Fax No

 E-mail

 Other

 Phone Yes

 Fax No

 E-mail

 Other

 Phone Yes

 Fax No

 E-mail

 Other

 Phone Yes

 Fax No

 E-mail

 Other

 Phone Yes

 Fax No 

 E-mail

 Other

47 
Small Plant News Guidebook Series

A Sample Recall Plan: The Workbook

___________________________________________________________ 

Record of Returned Product and Product Disposition
	

Company 

returning 

product 

Product 

description 

(lot, condition) 

Date 

returned 

product was 

received 

Who 

received the 

product 

Product 

disposition 

FSIS 

contacted? 

Date of last recall simulation: 

48
 
U.S. Department of Agriculture / Food Safety and Inspection Service 49 

A Sample Recall Plan: The Workbook

To access the Introduction to Microbiology of Food Processing 

guidebook, go to http://www.fsis.usda.gov/wps/portal/fsis/

newsroom/meetings/newsletters/small-plant-news. 
Small Plant News Guidebook Series

A Sample Recall Plan: The Workbook

To access the Help for Dealing With Plant Emergencies guidebook in English, 

Korean, and Spanish, go to http://www.fsis.usda.gov/wps/portal/fsis/

newsroom/meetings/newsletters/small-plant-news. 

50 
How to Develop A Recall Plan

U.S. Department of Agriculture / Food Safety and Inspection Service

The Small Plant Help Desk 

A resource for small and very small plants 

Call Toll-free 1-877-FSISHelp 

(1-877-374-7435). 

Knowledgeable USDA-FSIS specialists from the Outreach and 

Partnership office are available weekdays 8:00 AM to 4:00 PM EST to 

give you personal assistance on matters relating to the regulation of 

meat, poultry, and processed egg products. Or e-mail questions to 

InfoSource@fsis.usda.gov. 

51 
Small Plant News Guidebook Series

United States Department of Agriculture
 

Food Safety and Inspection Service
 

The U.S. Department of Agriculture (USDA) prohibits 

discrimination in all its programs and activities on the 

basis of race, color, national origin, age, disability, and 

where applicable, sex, marital status, familial status, 

parental status, religion, sexual orientation, genetic 

information, political beliefs, reprisal, or because all or 

part of an individual’s income is derived from any public 

assistance program. (Not all prohibited bases apply to 

all programs.) Persons with disabilities who require 

alternative means for communication of program 

information (Braille, large print, audiotape, etc.) should 

contact USDA’s TARGET Center at (202) 720-2600 (voice 

and TDD). To file a complaint of discrimination, write to 

USDA, Office of the Assistant Secretary for Civil Rights 

- Director, Office of Adjudication, 1400 Independence 

Avenue, S.W., Washington, DC 20250-9410 or call (800) 

795-3272 (voice) or (202) 720-6382 (TDD). USDA is an 

equal opportunity provider and employer. 

Office of Outreach, Employee Education, and Training
 

Slightly Revised and Reprinted September 2015