"Dr. O'z SALSA Black Bean and Corn Made with my Mom's secret recipe! Stir Before Serving…
Ozturk Gardens recalled this product and the FDA reported the enforcement action on 26 October 2016 as Class II. The recall was initiated by the firm. Product was found to have an elevated pH level.
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
"Dr. O'z SALSA Black Bean and Corn Made with my Mom's secret recipe! Stir Before Serving Net Wt. 16oz (454g) All Natural No Preservatives www.ozturkfoods.com Distributed by Ozturk Foods 28872 S. Big Hollow Rd. Park Hill OK 74451 Refrigerate After Opening"
Reason for recall
Product was found to have an elevated pH level.
Recalling firm
Ozturk Gardens
Firm location
Park Hill, Oklahoma, United States
Classification
Class II
Status
Terminated
Recall number
F-0168-2017
Quantity
10 cases
Distribution
OK
Initiated
13 September 2016
Reported by FDA
26 October 2016
Terminated
13 March 2017
Firm notified by
Telephone
Product codes
Lot # 6/1217 and 07/0117 and UPC Code # 7361187719
Reading this record
Five things about this record are not in the record itself, and each one changes how it should be read.
Class II means the FDA judged a remote probability of serious harm, or a probability of temporary or medically reversible harm. 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 6 months, from 13 September 2016 to termination on 13 March 2017. 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 1 state, and the FDA published the enforcement report 6 weeks after the firm began the recall.
Recalls of a sauce, dip or condiment run a median of 6 months, so this one was about typical 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.
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.
