Abstract
This article presents a decision-making model in food recall. Four options can be selected for treating recalled products: disposed, redirected for other use, downgraded, and reprocessed. The model will help stakeholders to decide how the recalled products should be allocated for each follow-up action to minimize the recall cost. The model has been tested on a real recall case in the edible oil industry. The model is proven to be able to find the optimal allocation for recalled products to produce a minimum recall cost. The sensitivity analysis shows that the recall cost can also be reduced by a product pricing strategy. Downgrading is the most favorable decision in the real case example.
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