Food Recall Response Checklist for Salt Lake City Operators

Immediate Notification and Product Isolation

Within 24 hours of learning about a recall affecting your operation, notify the Salt Lake County Health Department's Food Protection Program. Physically remove all recalled products from storage, prep areas, and service lines, then clearly label them as "DO NOT USE" and isolate them in a designated quarantine area. Document the lot numbers, product codes, quantities, and dates of purchase using photos and written logs. Contact your distributor and suppliers to verify which shipments contained recalled items. The Utah Food Code (derived from FDA Food Code) requires traceability documentation within one business day of notification.

Staff Communication and Training Response

Immediately brief all kitchen, serving, and management staff on which products are recalled and the specific health hazard (pathogen, allergen, or foreign material). Provide written instructions on what to do if a customer has already consumed the recalled product—staff must know whether to direct them to call their doctor or a poison control center. Keep a sign-in sheet documenting which employees received recall training and when. Salt Lake County Health Department inspectors specifically check for staff awareness during unannounced visits after a recall. Ensure all personnel understand the chain of communication for future food safety alerts.

Documentation, Testing, and Regulatory Submission

Create a comprehensive recall response log that includes the date recalled, product name, manufacturer, lot/batch codes, quantities removed, disposal method, and staff signatures. If your operation used the recalled product in prepared foods, conduct a risk assessment to determine if customers were potentially exposed and document any customer complaints or illness reports. Submit this documentation to the Salt Lake County Health Department within 3 business days; the Utah Department of Health and Human Services may also request records. Retain all records for at least 2 years. Schedule a follow-up inspection with your local health department to demonstrate corrective actions and prevent similar violations related to supplier verification or product storage.

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