Blue Plate(R) LIGHT MAYONNAISE, 18 Fl OZ (1 PT 2 OZ) 532, mL. UPC 47900-50638
Reily Foods Co. recalled this product and the FDA reported the enforcement action on 14 October 2015 as Class III. The recall was initiated by the firm. One lot of Blue Plate Light Mayonnaise has the Blue Plate Mayonnaise ingredient statement and nutrition facts on the rear panel.
The record
Every field below is published by the FDA in the openFDA food enforcement database. Check the FDA notice before acting on any recall: this page is a reading of the public record, not a substitute for it.
Product
Blue Plate(R) LIGHT MAYONNAISE, 18 Fl OZ (1 PT 2 OZ) 532, mL. UPC 47900-50638
UPC
4790050638
Reason for recall
One lot of Blue Plate Light Mayonnaise has the Blue Plate Mayonnaise ingredient statement and nutrition facts on the rear panel.
Two or more of the following: Email, Fax, Letter, Press Release, Telephone, Visit
Product codes
Lot Code 1507280401 Best by 07/27/2016
Reading this record
Five things about this record are not in the record itself, and each one changes how it should be read.
Class III means the FDA judged that the product was unlikely to cause harm but violated FDA labelling or manufacturing regulation. The class is assigned by an agency health hazard evaluation under 21 CFR 7.41, not by the firm.
The firm started this recall itself. Most FDA food recalls are voluntary, and a recall is a food safety plan working rather than failing. The circumstances in which the agency asks for one instead are set out in 21 CFR 7.45.
This record is the only one the FDA opened for its recall event, so it covers a single product code.
The recall ran for 4 months, from 17 September 2015 to termination on 4 January 2016. Termination means the agency judged that all reasonable effort had been made, under 21 CFR 7.55, and it says nothing about whether product remained in circulation.
The distribution pattern names 12 states, and the FDA published the enforcement report 4 weeks after the firm began the recall.
Recalls of a sauce, dip or condiment run a median of 6 months, so this one was shorter than usual for its category. Sauces and dips sit at the intersection of the acidified foods rule and the allergen rule: an equilibrium pH above 4.6 turns a shelf-stable product into a botulism risk, and the ingredient list is long enough that an allergen is easy to lose.
These are the closest records in the corpus: the same kind of food. Unlike the firm’s own records below, they come from different companies, which is what makes them a pattern rather than a history.
Cartons of Carroll Shelby White Chicken Chili (3oz retail carton) produced before 03/03/2015 state that the sodium per serving was 0 mg, the correct amount is 590 mg per serving.
Behind every recall is a clause somebody has to produce evidence for at their next audit. Krolda maps supplier documents to the clause they satisfy in FSSC 22000, IFS Food and 21 CFR 117, and routes the corrective action when the evidence is missing.
Recall records come from the openFDA food enforcement API, published by the U.S. Food and Drug Administration in the public domain. Krolda adds the hazard classification and the clause mapping; neither is an FDA determination. Always check the FDA notice before acting on a recall.
