it would actually be the same process as your background in food manufacturing.
When I was was Hilton International as a Chef, we wrote a recall plan - the only twist was that it included the need for the sister hotels (that we supplied) and off-site catering locations to make extreme efforts to contact their customers (guests) in the event we recevied a notification from one of our suppliers of a recall where their ingredient went into the finished product that was distributed from our large format kitchens as well as the potenital inputs (negative) that could happen in our own storage, kitchens, transport methods etc.
Frankly, it still is one of the biggest recall projects I ever worked on as there is just so many things that can happen prior to delivery to the guest.
So, I think you will find the major add on will be the notification process to each guest and how you will go about that - the thing is by the time you do a recall 99.9% of the food will have been consumed, assuming short shelf-life - ours was max of 24 hours.
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Why are Food Manufacturers changing ingredients?