What should a food manager do upon learning of a food recall affecting their products?

Food recalls protect public health when contamination, mislabeling, or other issues are discovered. Manager actions upon recall notice: (1) IDENTIFY AFFECTED PRODUCT — recall notices specify product name, brand, sizes, lot numbers, dates, distribution areas; check ALL inventory carefully: dry storage, walk-ins, freezers, prep areas, line, behind bar; small establishments are easier to inventory; large ones need systematic approach; (2) SEPARATE AND MARK — physically separate recalled products from usable inventory; clearly mark as 'DO NOT USE — RECALL' to prevent accidental use during a busy service; lock if possible; remove from menu and service line; (3) FOLLOW NOTICE INSTRUCTIONS — recall notices specify required actions: return to supplier (most common, with refund/credit), dispose of, destroy in specific ways, hold for pickup; (4) DOCUMENT — date received notice, products identified, quantities, actions taken, who performed actions; keep supplier correspondence; (5) ASSESS HISTORICAL EXPOSURE — products served before the recall notice was issued? in some cases, recall reaches back weeks; consider notification to customers who may have been affected (medical advice if appropriate); regulators may have additional reporting requirements; (6) STAFF COMMUNICATION — explain the recall, instruct on identification, ensure all team members understand; (7) MONITOR FOR ILLNESS — symptoms in customers who consumed affected product; report to health department; (8) UPDATE PURCHASING — if vendor at fault, reconsider sourcing; if widespread issue, find alternatives. Recall classifications (FDA): Class I — reasonable probability of serious health consequences or death; Class II — temporary or medically reversible adverse health consequences; Class III — not likely to cause adverse health consequences. Subscribe to FDA, USDA, and state recall notifications to receive timely alerts.