Skip to main content

FDA and FSIS recalls this week

Mars Chocolate North America Issues Allergy Alert Voluntary Recall on Undeclared Peanuts and Eggs in TWIX® Bites 7oz Stand Up Pouch

Perdue Food LLC, a Salisbury, MD establishment, is recalling approximately 720 pounds of raw, fresh chicken products because they may have experienced a processing deviation in temperature during production, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has announced.

The products subject to the recall include: 80-lb. cardboard boxes, containing approximately 28, 2.5-lb. ice-packed, sealed packages of “COOKIN’ GOOD WHOLE YOUNG CHICKENS” with giblets and necks. The products were produced Sept. 3, 2014 and then shipped to a New York distributor for re-sale and foodservice use in Connecticut, New Jersey, New York and Pennsylvania. The packages bear the establishment number “P-764” on the box. The company discovered the problem when a plant employee checking whole bird temperatures noticed variations in the product. Upon further investigation it was found that a plant worker turned the wrong water valve, using potable water instead of chill water in the system’s chiller. The company notified FSIS of the incident. Product found in the firm’s warehouse was destroyed. However nine cases inadvertently shipped into commerce.

Tullia’s is recalling Italian Meatless Pasta Sauce code 530140. This recall has been initiated because a records review by the Washington State Department of Agriculture revealed that one batch of sauce produced with the 530140 code had a pH level high enough to allow the growth of Clostridium botulinum. If present, this organism can cause botulism, a serious and potentially fatal foodborne illness.

Tjs Place of Kirkland Washington is voluntarily recalling approx. 20 containers of Basil Pesto Pasta packed in 8 oz plastic tubs because it has the potential to be contaminated with Listeria monocytogenes,

La Orocovena Biscuit Voluntarily Recalls Pound Cake de Queso Due to Undeclared Milk, Soy and Wheat

4C Foods Corp. Voluntarily Recalls 4C Grated Cheese Homestyle Parmesan Because of Salmonella Contamination

Kraft Foods Group Voluntarily Recalls Select Varieties of Regular Kraft American Singles Pasteurized Prepared Cheese Product Due to Ingredient Supplier's Out-of-Standard Storage Temperatures

Dole Fresh Vegetables Announces Allergy Alert and Voluntary Limited Recall of DOLE-branded Spinach Due to Possible Contamination by Walnuts


Popular posts from this blog

FDA and FSIS recalls this week

River Valley Sprouts Recalls Alfalfa Sprouts and Garlic Alfalfa Sprouts Due to Possible Salmonella Contamination

International Harvest, Inc of Mount Vernon, NY is recalling 14,620 lbs. of bulk and 24,270 bags of Organic Go Smile! Raw Coconut, because it has the potential to be contaminated with Salmonella,

Oregon Food Bank of Portland, Oregon has initiated a Class II recall of 22,201 pounds of chia seeds, which were donated to the food bank. The product may be contaminated with rodent droppings.

Schwartz Brothers Bakery Issues Allergy Alert on Undeclared Egg in Gourmet Cream Cheese Cinnamon Rolls

Wegmans Food Markets Issues Allergen Alert on Undeclared Egg in Wegmans Thai Sweet Chili Sauce Cup 1.5 oz.

Listeria Contamination In Maiden’s Creamery Wild Meadow Raw Goat Milk Cheese

Midwest Northern Nut of Minneapolis, MN, is voluntarily recalling various products roasted in their facility and sold in consumer packaging that may contain undeclared peanuts and various tree nuts.

Johnsonville, L…

Two papers on food safety culture published very soon

I have had two papers accepted for a special edition of Worldwide Hospitality and Tourism Themes on food safety culture in the hospitality sector - will let you know when they are published.
Manning, L. (2018) The value of food safety culture to the hospitality industry, Worldwide Hospitality and Tourism Themes,  10(2) Manning L. (2018) Triangulation: effective verification of food safety and quality management systems and associated organisational culture, Worldwide Hospitality and Tourism Themes, 10(2) Looking forward to seeing them in press.


Show more