This message is posted on behalf of the Office of Food Safety, Center for Food Safety and Applied Nutrition, Food and Drug Administration. Please direct any questions to Kelly Morin at
February 26, 2016
Industry Recall Readiness Best Practices
This Industry Recall Readiness training delves into industry's responsibility to maintain a documented plan for handling product recalls. It also provides details regarding training to prepare for recall incidents and deal with the necessary communications with the media, public, and FDA. Participants also discuss FDA's responsibilities during a recall event and in evaluating the adequacy of existing industry recall plans.
Adobe Connect Link: You must first set up a Food Shield Account and request to join “FSMA Rule Readiness Training” to access this content
Cecilia Wolyniak, Recall Team Leader, FDA Office of Enforcement and Import Operations-Division of Enforcement
Ms. Wolyniak graduated Wayne State University, Detroit, MI with a B.S. in Chemistry degree. She worked as an analytical chemist in FDA's Detroit and Baltimore District laboratories. After performing a detail as Baltimore District Recall Coordinator, she accepted a position in FDA's Division of Emergency and Epidemiological Operations, coordinating recalls and emergencies. Ms. Wolyniak then moved to FDA's Center for Food Safety and Applied Nutrition as FDA's national recall coordinator in the foods area.
Amy Philpott, Vice President of Crisit Servcies and Reputation Management, Watson Green LLC
Amy Philpott is vice president of crisis services and reputation management at Watson Green LLC, a Washington, DC-based public relations firm, where she provides crisis planning and management assistance to companies and associations in the raw agricultural and processed food industries.
Before joining Watson Green she managed communications for the United Fresh Produce Association, handling the association’s communications during several high-profile, food borne illness outbreaks.
Amy is a co-contributor to the International Food Information Council’s (IFIC) Food Safety: A Communicator’s Guide to Improving Understanding, presented most recently to food safety officials in Beijing, China. In 2013-2014, she served on a joint United Nations FAO and World Health Organization working group that developed a global risk communication guide for food safety.
Amy grew up in California’s San Joaquin Valley, where she helped cultivate and market grapes and oranges grown on her family’s farm. She holds bachelor and master degrees from California State University, Fresno in business administration and international relations respectively; and a Master of Arts in public communication from American University in Washington, DC. Amy is fully accredited in public relations (APR).