What an FDA food recall record tells you
FDA publishes an enforcement report for each recall it classifies. The record names the recalling firm, describes each product with its size and package, gives the lot or date codes, says where the product was distributed and states the reason, such as an undeclared allergen or possible contamination with Listeria or Salmonella.
The record is written for inspectors, not for shoppers: it has no “what to do” text. The practical step is always the same. Find the lot code or best-by date on your package and compare it with the codes on the notice. If it matches, do not eat the product, even if it looks and smells normal.
The three FDA classes
Class I is the most serious: there is a reasonable probability that eating the product will cause serious harm or death. Undeclared peanuts or Listeria in a ready-to-eat food are typical Class I recalls. Class II covers temporary or reversible harm, and Class III covers violations unlikely to cause harm, such as a labeling error with no allergen involved.
The class is assigned after the recall begins, so a recall can be public for days before it appears in the enforcement report. openFDA, the data service used here, is updated once a week.
What is not on this page
Meat, poultry and processed egg products are regulated by the USDA Food Safety and Inspection Service, not by FDA, and are not collected here yet. Outbreak investigations without a recall, and restaurant or retail store notices, are also outside these records.