The Critical Role of Recall Systems in Ontario’s Meat Industry
By Daphne Nuys-Hall, Technical Director, Meat & Poultry Ontario
Risks always lurk in the supply chain, especially in an environment as complex as the meat processing industry.
Even plants with the best controls are at risk; human error or mechanical breakdowns can happen at any time. How meat processing companies prepare for potential problems, to mitigate the fallout should they happen, can spell the difference between continued consumer confidence and a shuttered business.
From independent abattoirs to large-scale processors, every meat operator in Ontario plays a role in maintaining consumer confidence. A well-planned and regularly tested recall system not only protects public health but also supports business continuity and regulatory compliance.
Meat products are uniquely susceptible to food safety hazards due to their perishable nature and the potential for biological contamination. Pathogens like Listeria monocytogenes, E. coli 0157:H7, and Salmonella can cause severe illness and, in some cases, death.
Ontario has seen several recent examples:
• In 2025, ground beef sold in Tilbury, Ontario, was recalled due to plastic contamination, while a separate batch in London tested positive for E. coli O103.
• The national Salmonella outbreak tied to salami and cacciatore in mid-2025 resulted in at least 15 Ontario-based illnesses. Such incidents underline the critical need for rapid, coordinated recall action. Without effective traceability and recall protocols, contaminated products may remain on shelves—or worse, in consumers’ homes—putting public health and brand reputation at serious risk.
What Is a Recall System?
A recall system is a documented process that enables a company to effectively remove unsafe products from the supply chain. It applies to all food businesses but is especially vital in the meat sector, where health risks are high and regulatory oversight is stringent.
Major Components Of A Recall System
A compliant and functional recall system typically includes the following key components:
1. Traceability System
You can’t recall what you can’t trace. A recall system must include effective product identification and traceability procedures. This means:
• Lot coding and production records
• Raw material and packaging supplier tracking
• Records of distribution (where and to whom products were shipped)
Traceability can be divided into 3 blocks:
• Backward Traceability – knowing the source for every product or component.
• Process Traceability – knowing the detailed composition of every prepared product.
• Forward Traceability – knowing who the clients are that received the product.
The ability to quickly and accurately trace foods back through production, processing and distribution will enable operators to quickly quantify, identify and remove any potentially affected products from the marketplace and or inventory in a timely manner which can reduce the overall impact of a recall.
2. Recall Classification & Decision-Making Process
The system should outline how to assess a potential food safety incident and classify the level of risk:
• Class I: High risk – could cause serious illness or death
• Class II: Moderate risk – may cause illness in vulnerable populations
• Class III: Low risk – unlikely to cause harm Based on classification, companies must notify regulatory authorities (CFIA or OMAFRA), determine the scope of the recall, and decide on actions like product withdrawal, public warning, or disposal.
3. Roles and Responsibilities
A recall plan must assign clear roles to responsible personnel, such as:
• Recall Coordinator
• Quality Assurance / HACCP Lead
• Communications Lead
• Distribution/Logistics Point Person Each team member should know their tasks during a recall event to ensure swift and coordinated execution.
4. Communications Protocol
Transparent communication is critical.
Companies must:
• Notify customers and distributors immediately
• Issue a public notice if required (especially for Class I)
• Liaise with CFIA or OMAFA throughout the recall
• Maintain detailed records of all communications and actions
5. Corrective Actions and Reporting
After the recall, a root cause analysis should be conducted. Companies must implement corrective actions to prevent recurrence, update relevant procedures, and submit reports to regulatory authorities. The Value of Conducting Mock Recalls Even the most detailed recall plan is ineffective if staff don’t know how to carry it out in real-time. That’s why mock recalls—practice exercises simulating a real product recall— are a critical part of any recall system.
Why Mock Recalls Matter:
• Test effectiveness: They reveal whether the traceability and recall process works as intended and if affected products can be located and retrieved quickly.
• Train staff: Team members get hands-on experience performing their recall duties, improving readiness.
• Identify gaps: Mock recalls often uncover weaknesses in record-keeping, communication, or inventory management.
• Demonstrate due diligence: Regular mock recalls can demonstrate a company’s commitment to food safety in the event of an inspection or audit. It’s required that meat plants conduct at least one mock recall per year, and that they be thoroughly documented— including the time taken to trace and account for the product, challenges encountered, and lessons learned.
The Ability to Recall is Not Optional
In Ontario’s meat industry, the ability to recall a product quickly and effectively is not optional—it’s essential. A comprehensive recall system, paired with ongoing mock recall exercises, enables companies to respond to crises with confidence, limit risk to public health, and preserve their business reputation.
With rising consumer expectations, increasing supply chain complexity, and the omnipresent risk of contamination, food businesses must not wait for an actual incident to test their systems. As recent outbreaks have shown, the stakes are too high. Investing in recall readiness today could be what protects your customers—and your business—tomorrow.
MPO has developed a suite of resources, including INFO Sheets, a Recall Manual Template, Standard Operating Procedures and Forms for our members to assist them with the development of their food safety systems.
