About Food Recalls

 

Research shows that more people will talk about a food recall versus actually checking their homes for recalled items. In theory, they see it important as a whole but not to their own lives. The Partnership for Food Safety Education has created tools to encourage that consumers notice recalled items and take action as to see if it is in their home. Here, you can download the following:

These downloadable PDF’s explain where to find recalls on food and how to identify them in your own. For example, matching labels, brands, containers, etc. with those that are recalled can help you determine if you have one of those items at home. If you determine that you indeed have a recalled product, dispose of that item carefully and do not eat it. Do not puncture the product, this ensures that all contaminants stay inside and do not spread. Wash your hands with soap and warm water post disposing the product. You can also find recall notices at www.recalls.gov

FAQs and Recalls

This PDF is also available to download, answering several frequently asked questions pertaining to food recalls. It also explains terms like Class I Recall, Class II Recall, etc.

  • Class I Recall: this type of recall involves a dangerous or defective product likely to cause harm or death. Ex. contaminated raw ground beef.
  • Class II Recall: a product that may cause temporary or medically reversible damage and health consequences.
  • Class III Recall: use of or exposure to the product is not likely to cause adverse health consequences.
  • Public Health Alert: this alert may be issued when FSIS (Food Safety and Inspection Service) has reason to believe or deems that a meat or poultry is associated with human illness but is unable to locate a specific product or source that should be recalled.
  • Market Withdrawal: involves a product that is removed from the market due to the fact that it does not meet company quality specifications or exhibits a minor infraction of regulatory requirements.
  • Establishment Number: the establishment number directly links a meat or poultry food to the plant which it was produced.