I'm new to this network and wondering if anyone can assist with examples of best practice food safety management plans for dairy processing (cheese and/or ice cream), including recall plans. I am particularly interested in mock recall exercises and lessons learnt.
You are talking about a topic with a very wide scope. Near book-size.
Various organizations offer generic, established, solutions to the first part of yr post, eg BRC, SQF, IFS, ISO, by way of their FSMS Standards. Some standards are totally free. Some Standards include Guidance as to the detailed fulfilment of their requirements, at varying degrees of cost from zero upwards. GFSI offer a template to be used for setting benchmarks for the above organisations and others. Many of the more frequently implemented Standards and their requirements are discussed/linked on this forum at some depth.
Specific, official, Australia-oriented FS Plans exist, official and private, some are generic, some are tailored to individual Industries within, for example, the Dairy category, eg yoghurt. Many of these are freely downloadable, some are linked at various places on this forum. Others require membership of the Australian trade organisations for the particular product for access.
Numerous procedures/examples relating to mock recall exercises, recall plans including some for dairy products, exist on this forum. The latter is typically regulatory dependent on local location. From memory Australia offers extremely detailed, free, recall guidance/plans within one particular website.
The benefit you can extract/implement from the considerable information resource on this site likely depends on yr current technical backup/expertise and yr specific objectives. If TE is low, appropriate training courses will probably be obligatory. A consultancy may be a viable option if time is a critical parameter and funding is available. Numerous organisations such as the one mentioned in post #5 will be only too happy to hear from you.
Rgds / Charles.C