Food safety, traceability and sustainability blog

Recall Readiness: Lessons Learned and a Look Ahead

FoodLogiQ’s new E-Book,“Recall Readiness: Lessons Learned & a Look Ahead,” details some of the major food recall events and foodborne illness outbreaks of 2020, as well as ways to establish recall modernization within your own organization.

Recalls are bound to happen in the food industry. While no organization wants to be at the center of a major outbreak or Class I recall, all organizations throughout the food supply chain must be prepared for this reality. In 2020, we witnessed several high-profile recalls with nationwide impact. From seafood, to produce, to onions and leafy greens, as well as hand sanitizers, which are being sold by many food retailers and used widely in essential businesses for health and safety practices. These major recalls come amid additional stresses brought on by challenges related to the COVID-19 pandemic.

Streamlining Product Withdrawal Resolution with FoodLogiQ's New Recall + Response Functionality

The food and beverage manufacturing industry is no stranger to the commonality of product removals and withdrawals. On the contrary, leading food manufacturers and distributors execute and respond to product removal and recall events on a frequent basis – often several times a day. In addition, research shows that recalls in the U.S. have risen over the past decade. 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. Meat and poultry incidents rose by 67% during this time frame, and Class I recalls of meat and poultry increased by 83%.

Effective Product Removal Management in Food Manufacturing

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%.

5 Ways to Optimize Food Manufacturing Product Removals

Don’t miss FoodLogiQ’s upcoming live demo on how manufacturers can optimize product removals, and reduce times and costs associated with withdrawals.

Product removals, withdrawals and recalls continue to rise in number across the industry. And with them, so are technology-driven preventive methods, preparatory measures and risk mitigation strategies. As ARC Advisory Group writes, “Most companies are making targeted investments to both improve their internal controls to reduce the risk of product recalls and improve their ability to recall products, when necessary.”

Consumer Sentiment on Food Transparency and Recall Responsiveness

Learn what over 2,000 US Consumers had to say about food transparency in FoodLogiQ's latest E-Book, Consumer Report: Sentiment on Food Transparency and Recall Responsiveness.

The consumer mindset about food has evolved dramatically in the last decade. With information at the tips of their fingertips, and heightened vigilance in the wake of a global pandemic, consumers’ demand for healthy, safe and ethical food products has graduated from a passing trend to a full shift in public consciousness. The modern consumer now requires the same technology-enabled experience and visibility that has become emblematic of life in the new millennium. For food brands weighing the upstart costs of keeping up with these expectations, it is important to understand how consumers value transparency.