I have read through several threads regarding the provision to contact your CB & SQFI in the instance of a recall but could use some clarification.....
We have decided to voluntarily recall some product which was triggered by several complaints we had regarding the products odour and taste. When we had the product tested, the Peroxide Values are high enough to consider the product "Rancid".
Would this be considered a "food safety incident" or a quality issue. Most articles I've read indicate that people will not become ill because of rancidity thus we are informing our customers/distributors that it is a Quality issue.
Basically, I'm not sure whether I should contact the CB and/or SQFI regarding this issue. We have just been recommended for certification to SQF 7.2 Level 2. We don't even have our final certificate yet, so I don't want to compromise our certification by making any incorrect assumptions.
Any suggestions would be appreciated