A Hands-on Workshop on Food Safety and Security: Food Product Recalls
	March 17-18, 2003 THE OHIO STATE UNIVERSITY Department of Food, Agricultural and Biological Engineering

Intentional food tempering, inadvertent contaminants, or food borne disease can lead to food product recalls. A proactive rather than reactive approach is essential to handle the recall effectively and efficiently as well as to restore consumer confidence. Preemptive development of an effective recall plan spanning the food chain (from manufacture to consumer) is vital to mitigate a crisis. The workshop is intended to deliver to attendees in depth information on food product recalls. The workshop will include both lectures from course faculty and guided activities for the attendees. The activities will center on case studies of recall plan preparation and on conducting a mock recall. Because food allergens can generate Class I and II recalls, discussions of food allergens and related regulatory issues will be included in the workshop. Participants will interact with leading government, industry and academic experts and benefit from their up-to-date knowledge and experience in the regulatory issues related to product recalls, allergens, and GMOs.