Abstract
Few studies have investigated how small businesses in the food sector cope with federally mandated recalls. The available literature is also unclear as to how small businesses, particularly those in food production with limited resources, manage with newly approved regulations, while working to achieve commercial success. The aim of this paper is to address this information gap through the exploration of how one firm coped with a situation that threatened its existence. This study will explore links between small firms, supply-chain resources for small food businesses and food safety regimes. This study is based on a recall experienced by an artisan cheese maker in Prince Edward County in Ontario, Canada, called Fifth Town Cheese (FTC). A conceptual framework was developed and results are presented. Finally, the paper concludes with theoretical and managerial implications, and presents avenues for future research.
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