Hello to my fellow IFSQN community!
I have a question regarding Mock Recall to be conducted in my Catering Company. My company cooks in bulk for our partner restaurants and food items are sent on an everyday basis. I am just drafting the SOPs and would like to get some clarity on Mock Recall.
I have experience of conducting mock food recalls in manufacturing and wholesale distribution, but for catering industry I am a little confused as the food items have limited shelf life. Can someone please shine some intellect on this entire process to give me an idea on how to carry the process forward?
Thanks a lot in advance!