Sodexo has always considered eggs to be a potentially hazardous food which requires special handling and food safety procedures to ensure the health and wellness of its clients and customers. While incidents like the recent Wright County Egg salmonella outbreak can occur despite the best efforts of suppliers, Sodexo works closely with its distributors and operations, taking every precaution to eliminate unnecessary health risks.
With more than a half billion shell eggs affected by the recall, operations for wholesalers, distribution centers, and foodservice companies nationwide have all been impacted to some degree. As is typical in any product recall, manufacturers and/or distributors who ship product to facilities are responsible for promptly notifying those facilities which have received the recalled product as stated in the FDA Code of Federal Regulations (CFR), Title 21, Part 7.49.
To-date, Sodexo is not aware of any alleged illnesses affecting its operations as a result of the outbreak that prompted the recent recall of shell eggs.
Managing Quality Assurance & Safety during The Recall
While FDA Code of Federal Regulations (CFR), Title 21, Part 7.49, clearly places the onus of notification on the recalling firm (manufacturers and/or distributors), Sodexo further protects the health interests of its clients and customers in the following additional ways:
– The Sodexo Quality Assurance and Food Safety Department continuously monitors product recalls, product recovery and market withdrawals.
– When deemed necessary, the Sodexo Quality Assurance and Food Safety Department voluntarily prepares courtesy Food Safety Alert messages restating the details and directions of the recall, product recovery or market withdrawal. The department then disseminates it to key internal account contacts as an added level of food safety risk control.
The Sodexo Quality Assurance and Food Safety Department also maintains a detailed Sodexo Egg Policy for operations to reference with regard to the use of shell eggs, liquid pasteurized egg product and pasteurized shell eggs. It provides guidelines for the purchase, receipt and storage of shell eggs as well as cooking requirements for each of these egg products.
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