Las Vegas Food Recall Response Checklist for Food Service

Immediate Actions: First 24 Hours

Upon notification of a recall, immediately stop using and serving the affected product—do not wait for official confirmation from FDA or FSIS. Contact your supplier to obtain the recall notice, affected lot/batch codes, and product distribution dates. Quarantine all implicated inventory in a designated area away from food prep zones and clearly label it as "Do Not Use." Notify your management team and food handlers of the recall so staff understands the product is off-limits. Document the time you became aware of the recall, the notification source, and initial containment actions in writing.

Traceability & Product Removal (SNHD Compliance)

The SNHD expects food service operators to maintain supplier and internal distribution records for rapid trace-back during recalls. Review your invoices, delivery tickets, and inventory logs to identify all affected lot codes, delivery dates, and quantities received. If the product was already used or served, determine which menu items contained it and how long it was in service. Physically remove all contaminated product from your facility and document disposal—take photos of bagged/boxed recalled items with date stamps. Provide written notice to any other facilities or customers who may have received product from your stock, even if it was a limited distribution.

Documentation & Inspection Readiness

Create a recall response file containing the FDA or FSIS recall notice, supplier communication, your quarantine log, distribution records, disposal documentation, and any customer notifications. SNHD inspectors will request these documents to verify compliance; incomplete or missing records are common violation findings. Document the name and contact information of staff members trained on recall procedures. Once the recall is resolved, retain all documentation for at least 2 years and conduct a brief staff meeting to review what worked and prevent future lapses in product identification or traceability systems.

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