Food Safety Recall Procedure

Emergency procedure for handling a product recall. This is a time-sensitive process — start immediately.

:::danger 24-Hour Recall Contact Sydney Langhorn — Dir. of Food Safety — (877) 728-5550

If Sydney is unavailable, contact Michael Levine directly. :::

Recall Classification

Class	Severity	Example
Class I	Serious health risk or death	Undeclared allergen, pathogen contamination
Class II	Temporary or reversible health risk	Minor labeling error, foreign material
Class III	Not likely to cause health problems	Wrong net weight, cosmetic defect

Immediate Steps (First 2 Hours)

1. STOP all shipments of the affected product
2. Notify Sydney Langhorn immediately
3. Identify affected lots — pull lot numbers, production dates, quantities
4. Quarantine all remaining inventory of affected product
5. Document everything — who found the issue, when, what was observed

Notification Checklist

• Sydney Langhorn (Food Safety)
• Michael Levine (CEO)
• Elena Misoulis (Compliance)
• Richard Gallo (Operations — stop production if needed)
• Ian Lindsay (Logistics — stop shipments)
• Affected customers (after internal alignment)
• FDA (if Class I or II — Sydney handles)

Traceability

Every product has lot traceability through NetSuite. To trace a lot:

1. Go to NetSuite > Inventory > Lot Tracking
2. Search by item and lot number
3. Pull all sales orders and shipments containing that lot
4. Generate customer notification list

After the Recall

• Complete a Root Cause Analysis within 72 hours
• Update the HACCP plan if needed
• File all documentation in the food safety folder
• Schedule a Corrective Action Review within 2 weeks