Food Safety Recall Plan Checklist

1. Be sure names and phone numbers of customers who need to be contacted are available and current.
   *For farmers with only one CSA program, you should know their main contact and a back up for them.
2. Be sure of names and phone numbers of media representatives, proper authorities (FDA, NCDA&CS, etc.), and legal council.
3. Identify the problem and assess the health risks.
4. Determine the products and lot numbers involved.
5. Determine quantities involved.
6. Determine current inventory on the premises.
7. Determine the amount of product in the marketplace.
8. Identify the customers who have received the product.
9. Collect pertinent documentation regarding the affected product. *Inputs and outputs of affected field, notes on unusual events (flooding, wildlife activity, etc).
10. Determine the percent effectiveness of the mock recall. The total amount of suspect product must equal the sum of the product shipped and the amount still in inventory.
    
    (B + C + D) ÷ A x 100 = % effectiveness
    
    ​A = total amount of product
    B = amount still on inventory
    C = amount delivered to customers
    D = incidental usage (product dropped on the ground, etc.)


11. Outline the shortcomings in our recall plan and what corrective actions will be taken. *For example, taking longer than 2 hours and not being able to account for 100% of the product.

*Testing these programs is the best way to ensure their effectiveness and to best ensure preparedness for an actual recall.