***EXPANDED*** Product(s) Recalled: Turkey and Chicken Products
On October 03, 2002, and October 04, 2002, FSIS collected samples from structural and equip- ment surfaces at the establishment as part of an ongoing food safety investigation. Several of the samples were reported positive for Listeria monocytogenes by the FSIS Midwestern Laboratory. The results strongly suggest that the general processing environment at the establishment may be the source of widespread product contamination. Based on this and following a scientific and technical review of plant practices and company records by FSIS, the firm has voluntarily expanded the recall 090-2002 to include turkey and chicken products produced between May 01, 2002, through October 11, 2002, because these products may be contaminated with Listeria
monocytogenes. In addition, the establishment has voluntarily suspended operations.
Production Dates/Identifying The following turkey and chicken products are subject to the expanded recall that were produced
Codes: between May 01, 2002 and October 11, 2002: This list has been modified and does not include the complete listing of products recalled.
• Various sized boxes of “WAMPLER FOODS OVEN ROASTED TURKEY BREAST WITH BROTH BONELESS, 10003.” Packed in each box are 9-pound package of “WAMPLER FOODS TURKEY BREAST WITH BROTH • WHITE MEAT ADDED • BONELESS OVEN ROASTED 95% FAT FREE.” The products subject to recall bear a sell-by date of “7/22/02 to 1/2/03.”
• Various sized boxes of “WAMPLER FOODS OVEN ROASTED TURKEY BREAST WITH BROTH BONELESS, 10004.” Packed in each box are 9-pound packages of “WAMPLER FOODS TURKEY BREAST WITH BROTH BONELESS OVEN ROASTED 97% FAT FREE.” The products subject to recall bear a sell-by date of “7/22/02 to 1/2/03.”
• Various sized boxes of “WAMPLER FOODS OVEN ROASTED TURKEY BREAST WITH BROTH BONELESS, 10005.” Packed in each box are 9-pound packages of “WAMPLER FOODS TURKEY BREAST WITH BROTH BONELESS • OVEN ROASTED 98% FAT FREE.” The products subject to recall bear a sell-by date of “7/22/02 to 1/2/03.”
• Various sized boxes containing 9-pound packages of “FULLY COOKED DELI STYLE SMOKED TURKEY BREAST SMOKE FLAVOR ADDED, 10006.” The products subject to recall bear a code “MFG 4/30/02 to 10/10/02.”
• Various sized boxes containing 9-pound packages of “FULLY COOKED, DELI STYLE, TURKEY BREAST, 10007.” The products subject to recall bear a code “MFG 4/30/02 to 10/10/02.”
All of the products bear the establishment number “P-1351” inside the USDA mark of inspection unless otherwise noted.
Problem/Reason for Recall: The products may be contaminated with Listeria monocytogenes.
How/When Discovered: In response to a food safety investigation, FSIS collected a microbiological investigative sample on October 02, 2002, that returned positive results for Listeria monocytogenes on October 08, 2002. On October 03, 2002, and October 04, 2002, FSIS collected samples from structural and equip- ment surfaces at the establishment as part of an ongoing food safety investigation. Several of the samples were reported positive for Listeria monocytogenes by the FSIS Midwestern Laboratory. The results strongly suggest that the general processing environment at the establishment may be the source of widespread product contamination. Based on this and following a scientific and technical review of plant practices and company records by FSIS, the firm has voluntarily expand- ed the recall 090-2002 to include turkey and chicken products produced between May 01, 2002, and October 11, 2002. In addition, the establishment has voluntarily suspended operations.
Federal Establishment: 01351 P
Pilgrim’s Pride Corporation
Doing business as: Wampler Foods, Inc. 471 Harleysville Pike
Franconia, PA 18924
Consumer Contact: Consumer Information Recall Hotline, 877-260-7110
Media Contact: Ray Atkinson, Public Relations Manager, 540-896-0406
Quantity Recalled: Approximately 28 million pounds (This includes the 295,000 pounds of the October 09, 2002, Recall).
Distribution: Nationwide
Recall Classification: Class I
Recall Notification Level: Consumer and User (food service)
Press Release: Yes
Direct Notification Means: The firm has notified its customers orally and will follow up in writing.
FSIS Follow-up Activities: Effectiveness checks by the FSIS.
Other Agencies Involved: FSIS is working with the Centers for Disease Control and Prevention (CDC) and various north- eastern state health officials.
FSIS Contacts: • Compliance/Recall Coordinator: 202-418-8874 • Recall Management Division: 202-690-6389 • Media Inquiries: 202-720-9113
• Congressional Inquiries: 202-720-3897 • Consumer Inquiries: 1-800-535-4555
• Web Site: www.fsis.usda.gov/ (FSIS Main Page) or
www.fsis.usda.gov/oa/recalls/rec_intr.htm (Recall Information Center)
Date of Recall Meeting: October 09, 2002, expanded on October 12, 2002
Recall Case Number: 090-2002
For Further Information, Contact:
• Consumers: Meat and Poultry Hotline, 1-800-535-4555 or (202) 720-3333 (voice); 1-800-256-7072 (TTY) • Media: (202) 720-3897
Source: USDA Food Safety and Inspection Service
3. Communicate information about the food recall immediately.
The manager of the food establishment must communicate the information to everyone involved in the recall. The manager must also do the following: Clarify all issues related to the food recall by speaking directly to the per-
son responsible for the recall.
Document and confirm receipt of all communication. Immediately notify all sites of the recall.
Identify the location of all products affected by the recall.
Verify that the food items have the product identification codes listed in the recall.
Isolate the food products to avoid accidental use. Take an accurate inventory by location.
4. Collect health-related information needed for public communications.
Recall classification is determined by the seriousness of the health risks involved. For Class I or Class II recalls, the following should be documented: If any of the affected food was served
To whom it was served The dates it was served
Any health problems reported that could be related to the recalled food product
5. Work closely with all public communications contact persons.
Notify the communications contact person/media spokesperson associated with your establishment so that this person is prepared to handle all public communications with health agencies and local media. Provide the public communications contact person with all the correct information you have so he or she is well-informed of the situation, including:
Copies of the food recall notice Press releases
Any related recall information
Information on whether the product has been used and served, to whom it has been served, and on what dates it has been served
Any health risk reports related to the recalled product
The extent of the information communicated to the public will depend on the type of recall and whether or not any of the food products has been con- sumed. If the food product has been served to customers and there is the risk of an adverse health effect, the persons potentially affected should (eth-
ically and legally) be notified. If there is no potential adverse health risk
associated with serving the product or if the product has not been served, there is no reason to report the recall to the customer.
6. Locate the recalled food product.
Determine where any of the affected food product listed in the recall no- tice is located.
Make sure the codes on the affected product match the code(s) listed in the recall notice.
7. Count the inventory of the recalled food product.
Take an accurate inventory of the recalled food product already used and an accurate inventory of how much of the recalled food is still being stored.
8. Account for all of the recalled food.
Check all records to verify that all recalled food has been accounted for and has been removed from potential use.
9. Separate and secure the recalled food product from that food not listed on the recall.
Keeping the affected food separate from food not listed on the recall will prevent instances of cross-contamination from occurring.
10. Take action to conform to the recall.
To receive reimbursement or replacement of the recall product, and to have the affected product removed from your establishment, you must submit information to the manufacturer, distributor, or state agency. This information must describe the quantity of the product in stock and where it has been stored. The information must be submitted within 10 days of the first notification of the recall.
Find out if the product should be returned to someone, or, if the product needs to be destroyed, find out who is responsible for destroying it and how it is to be destroyed. Note that in nearly all food recalls, the distribu- tor or vendor will collect and/or destroy the recalled food products. Determine which employees will be responsible for obtaining this infor-
mation and following the standard operating procedures involved with such actions.
Notify all parties involved of the procedures, dates, and so on to be fol- lowed in the recall or destruction of the recalled food product.
Work with the state distributing agency and the contracted warehouse/ distributor to determine how and when to collect the recalled food prod- uct. The recalled product should be collected as soon as possible, and no later than 30 days after the date of the recall notice.
Do not destroy any product without official written notification from USDA (United States Department of Agriculture), FSIS (Food Safety and Inspection Service), or the FDA (United State Food and Drug Administra- tion). Once notified by one of these agencies, if you destroy the food on- site, you must determine how the food should be destroyed, who should be there, and who must know about the process. Due to the potential health risk to humans or animals, some state public health departments require notification of all recalled food products to be destroyed before any action is taken.
11. Consolidate documentation from all sites for inventory counts.
This will help the manager/director account for recalled product that has been served versus what is still in the foodservice operation.
12. Document any reimbursable costs.
Determine what recalled food items you should be reimbursed for by the manufacturers and/or distributors, and submit the necessary paperwork for reimbursement of food costs.
Complete and maintain all necessary documentation related to the recall. The FDA recommends keeping records for 3 years plus the current year. These examples of crisis management plans have been provided to help prepare you for such crises in your foodservice operation. Keep in mind: If you practice the seven HACCP principles, hopefully, you will never have to use a crisis management plan, since you’re practicing food safety. However, it’s extremely important to have a crisis management plan in place just in case a crisis occurs at your establishment. The chart provided by the U.S. Department of Agriculture assists in the managing of crisis follow-up items.
Monitoring Schedule for Items that Require Follow-up Action
Task to monitor When will How often will Who is Results of Check when or follow-up follow-up begin? follow-up occur? responsible? follow-up completed
Resources
We recommend that all foodservice operations should give this resource list, their employee contact list, and the completed first-responder emergency contact list to all management and the company’s media spokesperson.
FDA: 1-888-INFO-FDA/1-888-463-6332 or 301-443-1240
www.fda.gov
www.fda.gov/oc/bioterrorism/bioact.html
www.fda.gov/oc/bioterrorism/report_adulteration.html www.fda.gov/ora/training/orau/FoodSecurity/default.htm
Center for Safety and Applied Nutrition: 1-888-SAFEFOOD
www.cfsan.fda.gov/~dms/foodcode.html www.cfsan.fda.gov/~dms/secgui11.html www.cfsan.fda.gov/~dms/secguid6.html
FSIS/Food Safety and Inspection Service: 1-800-333-1284
www.fsis.usda.gov/oa/topics/securityguide.htm