FSIS also inspects pasteurized egg products (eggs that have been removed from their shells for further processing) produced in Federally inspected plants. However, once egg products leave the processing plants, the Food and Drug Administration (FDA) assumes responsibility for the safety of these products. All other food products, other than those regulated by FSIS, fall under the regulatory authority of the FDA.

• Often, the company that manufactured or distributed the food will inform FSIS of the situation.
• Sometimes the discovery is made through test results of samples taken by FSIS as part of its sampling program.
• FSIS field inspectors and compliance officers, in the course of their routine duties, gather information and make observations that may lead to the discovery of unsafe or improperly labeled foods.
• FSIS may learn of unsafe food from consumer complaints, epidemiological data submitted by state and local public health departments, other USDA agencies, and other Federal agencies such as FDA and the Department of Defense.

As soon as FSIS learns that a possibly unsafe or mislabeled food is in commerce, it conducts a preliminary investigation to determine whether a recall of the meat or poultry is necessary.

The preliminary investigation may include some or all of the following steps:

• Collecting and verifying information about suspected food;
• Documenting a chronology of events;
• Contacting the manufacturer of the food for more information;
• Discussions with FSIS field inspection and compliance personnel;
• Interviewing a consumer who allegedly became ill or injured from eating the food;
• Collecting and analyzing food samples; and
• Contacting state and local health departments.

FSIS has a standing Recall Committee that works with the company to coordinate the recall. It is chaired by the Emergency Response Division and consists of FSIS scientists, technical experts, field inspection managers, and enforcement personnel.

After an evaluation of the situation, the Recall Committee classifies it based on the relative health risk.

• Class I – A Class I recall involves a health hazard situation where there is a reasonable probability that eating the food will cause health problems or death.
  
  Meat that is contaminated with pathogenic bacteria, such as Listeria monocytogenes in a ready-to-eat product or Escherichia coli O157:H7 in raw ground beef, would be subject to a Class I recall. Also, adding Class I allergens, such as peanuts or eggs, as an ingredient in processed meat without listing them on the label would justify a Class I recall.
• Class II – A Class II recall involves a potential health hazard situation where there is a remote probability of adverse health consequences from eating the food.
  
  An example of a Class II recall would be the presence of dry milk, a Class II allergen, as an ingredient in sausage without mention of the dry milk on the label.
• Class III – A Class III recall involves a situation when eating the food will not cause adverse health consequences. An example would be improperly labeled processed meat in which added water is not listed on the label as required by Federal regulations.

In addition to determining the class of the recall, the Recall Committee identifies production and distribution information so that all the recalled food can be identified and returned in an appropriate manner.

When its investigation is complete, the Recall Committee advises the company of its recommendation that a Class I, II, or III recall be conducted. The Committee also provides an opportunity for the firm to offer any information it wishes FSIS to consider regarding the recall. The Recall Committee considers all information and makes a final recommendation.

• a description of the food being recalled;
• any identifying codes;
• the reason for the recall;
• the name of the producing establishment;
• distribution information;
• the recall classification; and,
• the appropriate contact persons for FSIS and the recalling company.

RNRs are sent by facsimile and electronic mail to food safety and public health officials throughout the country at the Federal, State, and local levels. This notification provides the public health community with important data to use in following up on reported illnesses that may be associated with the recalled product.

After FSIS has determined that the recalling firm has made all reasonable efforts to retrieve and appropriately dispose of the recalled food, the firm is officially notified by letter that the recall is completed and no further action is expected.

Food Safety and Inspection Service Recall Information Center Web site: www.fsis.usda.gov/OA/recalls/rec_intr.htm

Meat and Poultry Hotline 1-800-535-4555
   Washington, DC area: (202) 720-3333
   TTY: 1-800-256-7072
   E-mail: mphotline.fsis@usda.gov

For information on recalls of all other foods, please contact FDA’s Center for Food Safety and Applied Nutrition’s Outreach and Information Center at 1-888-SAFE FOOD (1-888-723-3366).

Additional information is also available on the Web site: www.foodsafety.gov.