FoodLogiQ’s new E-Book, “The Food Manufacturer’s Guide to Effective Product Removal Management,” details methods for executing product removal processes and preventive strategies. Access it now.
Product removals, withdrawals and recalls happen a lot. And they continue to rise in number across the industry. According to a report released by the Public Interest Research Group (PIRG), the total number of food recalls in the U.S. increased by 10% between 2013 and 2018, reaching an impressive 905 in 2016. The report details that meat and poultry incidents rose by 67% during this time period. In addition, Class I recalls, or those in which there is reasonable probability that product consumption or exposure will cause serious health consequences, of meat and poultry increased by 83%.