Food recalls can create an immediate operational challenge for restaurants. When a recall notice is issued, operators need to quickly determine whether the affected product is in their inventory, whether it has already been served or used in preparation, and what steps are required to remove it safely.
A clear response plan can make that process much easier, particularly when decisions need to be made quickly.
What the latest outbreak reveals about recall readiness
On September 9, the FDA announced a multistate Salmonella outbreak linked to recalled broccoli sprouts grown by Evergreen Fresh Sprouts, LLC. The recalled sprouts were sold to restaurants and foodservice customers in Idaho, Montana and Washington, with the possibility that distribution reached additional states.
As of the FDA's announcement, 22 illnesses and two hospitalizations had been reported. The investigation remains ongoing. The FDA has advised restaurants not to eat, sell or serve the recalled sprouts and to carefully clean and sanitize surfaces and containers that came into contact with them.
While this particular outbreak is current, recalls are nothing new for restaurant operators. The more important question is whether a restaurant is prepared to respond when one affects its own operation.
First, determine whether the recalled product Is in your operation
That may be a challenge. Operators may need to review invoices and purchase records, contact a distributor, identify specific lot information and determine where the product is being stored or used. If the product has already entered food preparation, the response becomes more involved.
The National Restaurant Association recently outlined FDA guidance for restaurants handling recalled produce. Operators should stop serving or selling the affected product, separate it from other foods, determine whether cross-contamination may have occurred, and clean and sanitize surfaces, utensils or containers the product may have touched.
Restaurants should also follow their supplier's instructions for returning or disposing of recalled products. Having those steps established ahead of time can eliminate a great deal of uncertainty when a recall actually occurs.
Make it clear who is responsible
Every restaurant should know who takes the lead when a recall notice is received. Depending on the operation, that may be the general manager, executive chef, food safety manager or another designated employee. The important part is making sure the responsibility is clear.
That person should know where purchasing records are kept, who to contact at key suppliers and distributors, how recalled products will be identified and isolated, and how the response will be documented.
This does not need to be complicated. A simple checklist with names, phone numbers and basic steps may be more useful during an actual incident than a lengthy procedure nobody has looked at recently.
Don't overlook cross-contamination
Removing the recalled product is only part of the response. Operators also need to consider where the product has been stored and prepared. Prep tables, cutting boards, knives, storage containers and other foods may have come into contact with it.
The FDA recommends cleaning and sanitizing affected surfaces and containers and taking steps to reduce the risk of cross-contamination.
For restaurants, this is an area where established cleaning procedures and employee training become particularly important. Employees need to understand not only that a product has been recalled, but also what areas and equipment may need attention as a result.
Make sure every shift gets the message
Communication can become another weak point during a recall. The manager who receives the notice in the morning may understand exactly what happened. Employees arriving for the dinner shift may not.
Restaurants should have a way to communicate what product has been recalled, whether menu items are affected, what actions have already been taken and whether employees need to stop using or serving anything.
Information also needs to make its way between the kitchen, management and front-of-house staff when appropriate. A good response should not depend on everyone happening to be in the building when the recall notice arrives.
This is where training matters
Written procedures are important, but employees also need to know how to put them into practice. A useful exercise is to occasionally give managers a simple scenario:
A distributor tells you that a product delivered yesterday has been recalled. What do you do first?
The answers can reveal quite a bit. Can the product be traced quickly? Does the manager know who to contact? Does the team understand how to isolate the product? Do employees know what needs to be cleaned and sanitized? Is there a process for documenting what was done? If several managers give several different answers, the procedure may need another look.
Food safety is also operational risk management
A food recall is first and foremost a food safety issue, but the consequences can extend well beyond the affected product. A poorly managed response can lead to additional contamination, illness, business interruption, liability concerns and reputational damage.
That is why DiNicola Insurance Services views food safety as part of a restaurant's broader risk-management program. Supplier relationships, purchasing records, employee training, cleaning procedures, internal communication and documentation may not be the most visible parts of a restaurant operation, but they become very important when something goes wrong.
The goal is not to add unnecessary paperwork or another binder to the manager's office. It is to have a practical process that employees understand and can put into action quickly. When a recall happens, figuring out the process should not be part of the emergency.