Prevention and management of product recalls in the processed food industry: a case study based on an exporter's perspective

Abstract During 1999–2003, the US Food and Drug Administration reported a total of 1307 processed food product recalls, most of which were avoidable. There are many areas of the processed food supply chain where significant exposure to risk exists. Additionally, there are systems that can be used in-house at manufacturing facilities, such as hazard analysis and critical control point (HACCP) and radio frequency identification (RFID) that can be very beneficial in recall avoidance. Effective employee training is another key point for consideration. In the event of a recall, a company must be prepared in advance with a detailed crisis management procedure. Companies should consider recall insurance, depending on their size and market dominance. Public relations strategies are critical in surviving a recall. Care must be taken to connect to the consumer and communicate a strong message. Findings from analysis suggest potential reduction of product recalls through recommended preventive measures including the use of HACCP and RFID systems.