Hostess Brands, LLC (“Hostess Brands”) is voluntarily recalling certain Hostess® Raspberry Zingers® because the product may develop mold prior to the best by date.
This recall applies to the following Raspberry Zinger® products:
|Product||Item UPC||Batch||Best By Date|
|Hostess Raspberry Zingers (Multi-Pack fresh)||888109110604||H061224000||08/26/2020|
|Hostess Raspberry Zingers (Multi-Pack frozen)||888109110604||H061524000|
|Hostess Raspberry Zingers (Single-Serve fresh)||888109010089||H061224000||08/26/2020|
|Hostess Raspberry Zingers (Single-Serve frozen)||888109010089||H061424000|
|Hostess Raspberry Zingers (Single-Serve grocery 3 count)||888109010089||H061224000||8/26/2020|
The products were sold to mass merchandisers, grocery stores, distributors, dollar and discount stores, and convenience stores throughout the United States.
Consumers who have purchased the affected product are urged to discontinue consumption and contact the place of purchase about returning them for a full refund.
This recall does not affect any other Hostess Brands products.
Consumers with questions may contact 1-800-483-7253 Monday through Friday from 8:30 am to 4:30 pm Central Time.
Hostess Brands, LLC
Hostess Brands, LLC is headquartered in Lenexa, Kansas and operates bakeries in Emporia, Kansas, Chicago, Illinois, Columbus, Georgia, Indianapolis, Indiana and through its Voortman Cookies Limited subsidiary, Burlington, Ontario.
For more information about Hostess products and Hostess Brands, please visit hostesscakes.com. Follow Hostess on Twitter: @Hostess_Snacks; on Facebook: facebook.com/Hostess; on Instagram: Hostess_Snacks; and on Pinterest: pinterest.com/hostesscakes.
Giant Eagle, Inc. has issued a voluntary recall of Giant Eagle Dried Island Fruit Mix due to the possibility the product may contain undeclared Peanut, Almond, Milk and Soy allergens. Those who have an allergy or severe sensitivity to Peanut, Almond, Milk or Soy could experience a serious or life-threatening allergic reaction if they consume these products.
The impacted product has a “best by” date of January 15, 2021 and can be identified by the UPC 3003491435. The recalled item was sold in the produce department of the Carmel Market District in Indiana, the Edinboro Giant Eagle in Pennsylvania and select Giant Eagle and Market District locations in Ohio. To date, there are no reported illnesses associated with this recall.
Giant Eagle was made aware of the issue by a guest who purchased the product and the company has since learned that the cause was a packaging error made by the product manufacturer.
Customers who have purchased the affected product should dispose of it or return a qualifying receipt to their local Giant Eagle or Market District store for a refund. Customers with questions may call Giant Eagle Customer Care at 1-800-553-2324 Monday through Friday 9 a.m. to 9 p.m. EST.
In addition to this public communication regarding this recall, Giant Eagle initiated its consumer recall telephone notification process. The consumer recall process uses purchase data and consumer telephone numbers housed in the Giant Eagle Advantage Card database to alert those households that purchased the affected product and have updated telephone contact information in the database.
Pulled Pork Sandwich with Red Cabbage and Carrot Slaw
- 1 half pork shoulder (bone-in)
- 1 1/2 cups cider or white vinegar (or a combination of both)
- 1 teaspoon black pepper
- 1 teaspoon Crushed red pepper flakes
- 1/2 teaspoon salt
- 8 100% whole wheat dinner rolls or slider buns
For the Carrot Slaw:
- 1 head red cabbage (shredded)
- 2 carrots (scrubbed and shredded)
- 1/4 cup canola oil
- 1/4 cup vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
1. Put everything in the slow cooker and turn the heat to medium. Cook, undisturbed, for 8 hours or until it is fork-tender (about 190 degrees with a meat thermometer).
2. Remove the pork from the slow cooker but keep the liquid. While still hot, use two forks to shred the meat. Remove any fat found between the shreds.
3. Skim as much fat as possible from the liquid in the slow cooker. Add about 1 cup of the cooking liquid to the shredded pork.
Red Cabbage and Carrot Slaw:
4. Put the shredded cabbage and carrots in a bowl.
5. Mix the canola oil, vinegar, salt and pepper in a small bowl and stir or whisk well.
6. Add the dressing to the cabbage mixture and coat thoroughly.
7. Add 1/2 cup of pulled pork to each roll or bun and top with 1/2 cup cabbage and carrot slaw. Serve right away.
- 1 bag coleslaw mix can be used instead of red cabbage.
- Leftovers can be served with brown rice or wrapped in a whole wheat tortilla.
USDA Center for Nutrition Policy and Promotion
Eastern Oklahoma Medical Center Cafeteria Menu - OPEN TO THE PUBLIC
Monday, July 6- Enchiladas, Corn Spanish Rice, Refried Beans.
Tuesday, July 7- Pulled Pork Sandwiches, Baked Beans, Seasoned Potato Wedges.
Wednesday, July 8- Garlic & Herb Chicken, Antigua Veggies, Scalloped Potatoes.
Thursday, July 9- Brats and Fried Cabbage, California Veggies, New Potatoes.
Friday, July 10- Boneless Wings, Carrots, Texas Potatoes, Chicken Poblano Soup.
USDA Food Safety and Inspection Service Press Release
WASHINGTON, May 28, 2020 – Nestle Prepared Foods Company, a Jonesboro, Ark. establishment, is recalling approximately 29,002 pounds of chicken product labeled as Lean Cuisine Fettuccini Alfredo because the product contains undeclared soy, a known allergen, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The Lean Cuisine Fettuccini Alfredo is not supposed to contain chicken and chicken does not appear in the ingredients statement or on the label.[View Labels (PDF Only)]
The frozen, Lean Cuisine Fettuccini Alfredo products were produced and packaged on April 22, 2020. The following products are subject to recall:
- 9 1/4-oz. retail carton containing “LEAN CUISINE favorites Fettuccini Alfredo tender pasta with a creamy cheese sauce” with a lot code “0113587812 A,” “0113587812 B,” “0113587812 C,” or “0113587812 D” and a date of “MAY 2021” on side of the label.
The products subject to recall bear establishment number “P27333” printed on the package next to the lot code. The products were distributed in shipping cartons labeled as LC Chicken Fettuccini bearing the mark of inspection. These items were shipped to retail locations nationwide.
The problem was discovered when the firm received multiple consumer complaints that the product labeled as Lean Cuisine Fettuccini Alfredo contained chicken that is not referenced on the label or ingredients.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.
FSIS is concerned that some product may be in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify that recalling firms are notifying their customers of the recall and that actions are being taken to make certain that the product is no longer available to consumers.
Consumers with questions about the recall can contact Nestle Prepared Foods Company here or (800) 993-8625. Members of the media with questions about the recall can contact Kate Shaw, Nestlé USA Corporate Communications, at .
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to . For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/
USDA Press Release
WASHINGTON, July 1, 2020 – Many Americans will be celebrating the Fourth of July outdoors this year a little differently, with celebrations at home, including backyard barbecues and picnics perhaps with only your household. No matter how you’re celebrating the Fourth of July, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) encourages you to make food safety and other public health recommendations a part of your celebration.
“Foodborne illness can increase during summer because of the warmer temperatures and extended time spent outside,” said Dr. Mindy Brashears, the USDA’s Under Secretary for Food Safety. “You may not be grilling at the park this year, but instead you may be grilling at home. As we celebrate this Fourth of July holiday, I encourage consumers to use food safety steps to reduce their risk of illness.”
Follow these tips from USDA to ensure a food safe Fourth of July:
Always keep raw meat and their juices from touching other foods. While grilling, avoid using the same utensils for cooked and ready-to-eat foods that were previously used with raw meat or poultry products. Wash and sanitize all surfaces and utensils after they touch raw items. A recent USDA survey showed that 34 percent of respondents do not follow an important step to use a different utensil to take food off the grill. Bring enough tools to keep your raw meat and poultry away from any cooked or ready-to-eat foods and have extra cleaning and sanitizing supplies ready for your surfaces, plates and utensils.
Use a Food Thermometer
Some grill masters may say they know their food is done just by looking at its color when it comes off the grill. That’s not possible and shouldn’t be relied upon. This is where a food thermometer comes in.
“More than 25 percent of burgers can turn brown inside before they are fully cooked,” says FSIS Administrator Paul Kiecker. “Although your grilled foods may look done, foodborne illness causing germs are not killed until the safe internal temperature has been reached. Using a food thermometer is the only way to know your food is done and safe to eat.”
The USDA recommended safe minimum internal temperatures are:
- Beef, pork, lamb and veal (steaks, roasts and chops): 145°F then rest for three-minutes
- Fish: 145°F
- Ground meats (beef, pork, lamb and veal): 160°F
- Whole poultry, poultry breasts and ground poultry: 165°F
Keep Foods at a Safe Temperature
Perishable food items should not be left outside for more than two hours, and only one hour if the temperature is at or above 90°F. Keep your food at or below 40°F, in coolers or containers with a cold source, such as ice or frozen gel packs. This includes any leftovers from the grill, cold salads and even cut fruits and vegetables. Leftovers should be refrigerated or placed back in the cooler within 2 hours of being placed outside (1 hour if temperatures are at or above 90°F). If you are not sure how long food has been sitting out, throw it out immediately.
If you have questions about these tips, or any other food safety topics, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.
WASHINGTON, June 13, 2020 – Lakeside Refrigerated Services, a Swedesboro, N.J. establishment, is recalling approximately 42,922 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The raw ground beef items were produced on June 1, 2020. The following products are subject to recall: [View Labels(PDF Only)]
- 1-lb. vacuum packages containing “MARKETSIDE BUTCHER ORGANIC GRASS-FED GROUND BEEF” and a use or freeze by date of 07/01/20 and lot code P-53298-82.
- 1-lb. vacuum packages containing four ¼ lb. pieces of “MARKETSIDE BUTCHER ORGANIC GRASS-FED GROUND BEEF PATTIES” and a use or freeze by date of June 27, 2020 and lot code P-53934-28.
- 3-lb. vacuum packages containing three 1 lb. pieces of “MARKETSIDE BUTCHER ORGANIC GRASS-FED GROUND BEEF 93% LEAN / 7% FAT” and a use or freeze by date of 07/01/20 and lot code P53929-70.
- 1-lb. tray packages containing four ¼ lb. pieces of “THOMAS FARMS GRASS-FED GROUND BEEF PATTIES 85% LEAN / 15% FAT” and a use or freeze by date of 06/25/20 and lot code P53944-10.
- 4-lb. tray packages containing 10 ¼ lb. pieces of “THOMAS FARMS GRASS-FED GROUND BEEF PATTIES 80% LEAN / 20% FAT” and a use or freeze by date of 06/25/20 and lot code P53937-45.
- 1-lb. vacuum packages containing four ¼ lb. pieces of “THOMAS FARMS GRASS-FED GROUND BEEF PATTIES 85% LEAN / 15% FAT” and a use or freeze by date of 06/27/20 and lot code P53935-25.
- 1-lb. vacuum packages containing “VALUE PACK FRESH GROUND BEEF 76% LEAN / 24% FAT” and a use or freeze by date of 07/01/20 and lot code P53930-18.
The products subject to recall bear establishment number “EST. 46841” inside the USDA mark of inspection. These items were shipped to retail locations nationwide.
The problem was discovered during routine FSIS testing. There have been no confirmed reports of adverse reactions due to consumption of these products.
Anyone concerned about an injury or illness should contact a healthcare provider. E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.
FSIS is concerned that some product may be in consumers’ refrigerators or freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160°F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, https://www.fsis.usda.gov/safetempchart.
Consumers and members of the media with questions about the recall can contact the Lakeside Processing Center Call Center at (856) 832-3881.
Johnson Sea Products of Coden, AL, is recalling its 12oz package of frozen “Home Style Crab cakes” because they contain undeclared ingredients of wheat and soy. People who have allergies to wheat or soy run the risk of serious or life-threatening allergic reaction if they consume these products.
The recalled “Home Style Crab Cakes” were distributed in retail markets throughout Alabama and Florida from 4/28/20 through 5/11/20. Julian date of 212220 is stamped on master cases for distributors and retailers to identify effected cases.
This products comes in a 12oz black retail freezer tray containing 4- 3oz crab cakes. The outer labeling says “Johnson Sea Products Home Style Crab Cakes” in blue, white and yellow letters. Please see the exact label below.
No illnesses have been reported to date in connection with this problem.
The recall was initiated after it was discovered that the wheat and soy containing product was distributed in packaging that did not reveal the presence of wheat or soy. Subsequent investigation indicates the problem occurred when an out-dated sample label was used on the Home Style Crab Cakes that contain wheat and soy.
Consumers who have purchased 12oz packages of “Johnson Sea Products Home Style Crab Cakes” are urged to return them to place of purchase for a full refund. Consumers with questions may contact the company at 1-251-824-2693.
WASHINGTON, May 21, 2020 – Every year, millions of Americans commemorate Memorial Day to honor the sacrifices so many have made to protect our country. This holiday weekend might not be like past years, so while we keep public health recommendations in mind, let’s not forget food safety practices to prevent foodborne illnesses.
“Memorial Day is the unofficial start of the summer season,” says Dr. Mindy Brashears, the U.S. Department of Agriculture’s (USDA) Under Secretary for Food Safety. “This summer may look different than most, and you can protect your family from foodborne illness and other illnesses during your summer celebrations by avoiding large gatherings, practicing social distancing, and washing your hands regularly.”
For those who choose to celebrate outdoors, USDA recommends the following food safety tips to keep your outdoor activities safe and fun this Memorial Day weekend.
Remember the Summer Season
Summer weather can be hot and humid, which means your food won’t stay safe as long as it could indoors. When the temperature outside is above 90°F, perishable food such as meat and poultry, dips and cold salads, or cut fruits and vegetables are only safe out on the table for one hour. According to a recent USDA survey, nearly 85 percent of participants said they don’t nest cold foods in ice when they serve it. Keeping cold foods cold is an important step to keep food safe and healthy, so store them on ice, in coolers, or in your fridge and freezer.
In the same survey, 66 percent of participants indicated they did not keep their cooked foods, like burgers and hot dogs, warm after cooking. Just like cold foods, hot perishable foods should be kept warm (above 140°F) until they’re eaten. You can easily do this by moving these items to the side of your grill away from the main heat source, rather than taking them off the grill entirely. Make sure your grilled meat and poultry reach a safe internal temperature first by using a food thermometer.
Know Your Outdoor Environment
You may have everything you need in an indoor kitchen to be food safe, but the same may not be true for your outdoor grill or other food preparation space.
“Now that summer is finally here, many are choosing to move their meals outside,” says USDA Food Safety and Inspection Service (FSIS) Administrator Paul Kiecker. “Prepare your outdoor spaces so they are food safe. If you won’t have running water, use hand sanitizer or moist towelettes to keep your hands clean before, during, and after food preparation.”
It’s most effective to use warm, soapy water to wash hands for at least 20 seconds before and after handling food. If you have to use hand sanitizer, make sure to choose one that contains at least 60 percent alcohol. Using moist towelettes and paper towels can help to clean and sanitize any cutting boards or utensils while you’re outside or away from your kitchen. Keeping hands and surfaces clean when handling food will help lessen the spread of germs and foodborne illness causing bacteria.
With these tips in mind, it’s easy to avoid foodborne illness and other illnesses during your summer celebrations. For any food safety questions this summer, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday. Remember food safety to have a safe and happy Memorial Day weekend!