The United States has one of the safest food supplies in the world. The safety of the food system relies on safe food handling practices from the farm to the table – which are regulated and monitored. Everyone involved must take the safety of the food product they are producing, processing and preparing seriously. However, there are times when a Food Recall is necessary. And, the Food Recall system in the US is one of the key elements of a safe food supply. 

The United States Food and Drug Administration (FDA) has established a Food Recall system that categorizes a recall based on the potential for adverse affects to the human population as well as pets. A Class I Recall is the most serious – involving a situation in which there is a reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences. A Class II Recall is where a violative product may cause adverse affects to one’s health. And a Class III Recall refers to exposure to a violative product that is not likely to cause adverse health consequences.

Class I recalls are those most commonly in the news, particularly if the product has been distributed. Recalls are also made by the Food Safety Inspection Service (FSIS) – primarily on meat products. Food allergens that are not declared on a food label are often a Class I recall -- this is very serious.

The United States Food Safety Inspection Service also conducts food recalls – primarily on meat products. The SDSU Extension Food Safety website contains a Food Recall widget that is maintained by FoodSafety.gov – the Federal Government’s gateway to food safety information. If you are interested in receiving Recall Alerts, the FoodSafety.gov website provides that option for you.