Keeping a plan with no assigned owner
Name who can activate the procedure, who supports product identification and who communicates with customers and authorities. Provide a backup contact for absences.
Prepare the people, contact records and product details needed to act on a recall.
A recall plan defines how a food business identifies affected product, contacts customers and records actions. FSANZ states that wholesale suppliers and manufacturers need recall systems; the business should verify its specific obligations and current procedure.
This is a planning guide, not a substitute for regulatory advice or the official recall requirements. Keep the plan current and test whether staff can locate the product and customer records it depends on.
Name who can activate the procedure, who supports product identification and who communicates with customers and authorities. Provide a backup contact for absences.
A recall response needs to identify which product and lot went to which customer. Keep sales, delivery and lot details connected rather than in separate records that cannot be reconciled.
Review customer and regulator contact details as part of routine maintenance. A plan cannot work if staff cannot reach the right person promptly.
Run a document-based exercise to see how quickly staff can identify a lot, trace customers and record the response. Fix missing records before an urgent event.
A recall plan is most useful when it matches everyday records and actual staff roles.
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FSANZ guidance states that wholesale suppliers and manufacturers need recall systems. Confirm the exact requirements for your business and keep the current plan accessible.
Check whether staff can identify affected product, trace where it was delivered, locate contacts, record actions and escalate according to the documented plan.