Recent bylines from Roger Hancock, president and CEO, talk about the importance of being recall ready – and how to do it – across the supply chain. 

“The New Paradigm in Food Recalls” in Food Safety News highlights the need for a fundamental shift in the approach to managing recalls: proactive strategies and trading partner collaboration through Recall Ready Communities will bolster response capabilities across the supply chain. Read the full article here. 

"How Food Businesses Can Become Recall Ready" in Food Industry Executive offers practical steps for food businesses to become recall ready. From implementing robust traceability systems to conducting regular training sessions, actionable advice helps mitigate risks and navigate recalls effectively. Read the full article here.

"What Restaurants Need to Know About Recalls" featured in Modern Restaurant Management explores the unique challenges restaurants face regarding recalls. Proactive measures, like maintaining accurate records and effective communication with suppliers, are highlighted to minimize the impact on operations and reputation. Read the full article here.

"Would Your Restaurant Employees Know What to Do During a Recall?" in FSR Magazine delves into the critical role of restaurant employees in recall preparedness, stressing the importance of training and empowerment to ensure employees can respond effectively in a recall situation. Read the full article here.

Interested in learning more about how you can be recall ready? Schedule a free consultation with Roger today.