Chef Mitch Maier's Black Garlic Sauce. Net Wt. 16 oz. (473g). UPC 8 60248-00253 8.
Out of the Kitchen, LLC recalled this product and the FDA reported the enforcement action on 23 December 2020 as Class II. The recall was initiated by the firm. Specific Chef Mitch Maier's Black Garlic BBQ Sauces and Marinades may develop mold prior to the Best By date.
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
- Chef Mitch Maier's Black Garlic Sauce. Net Wt. 16 oz. (473g). UPC 8 60248-00253 8.
- UPC
- 860248002538
- Reason for recall
- Specific Chef Mitch Maier's Black Garlic BBQ Sauces and Marinades may develop mold prior to the Best By date.
- Recalling firm
- Out of the Kitchen, LLC
- Firm location
- Prairie Du Sac, Wisconsin, United States
- Classification
- Class II
- Status
- Terminated
- Recall number
- F-0176-2021
- Quantity
- 768 bottles total
- Distribution
- IL and WI.
- Initiated
- 20 November 2020
- Reported by FDA
- 23 December 2020
- Terminated
- 5 April 2021
- Firm notified by
- Letter
- Product codes
- Lot Code 288902 Best By Date April 15, 2021
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 is one of 3 records covering the same recall event. The FDA opens one enforcement record per product code, so a recall of a product line appears here many times. Counting these records as 3 separate recalls, which almost every published figure does, overstates it by a factor of 3. Every product code in this event is listed together on the record that covers the whole recall, which is the page a search engine is pointed to for all 3 of them.
- The recall ran for 4 months, from 20 November 2020 to termination on 5 April 2021. 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 2 states, and the FDA published the enforcement report 5 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.
Named in the distribution pattern: Illinois, Wisconsin. Those pages count recalls by where the RECALLING FIRM sits, which is a different question from where this product went.
What this recall was for
Spoilage and mould
A spoilage recall means the food degraded before its date: mould growth, unintended fermentation, swelling or rancidity, usually traced to a seal, a formulation or a storage temperature.
A preventive controls plan covers spoilage under the clauses below. This is where the control belongs, not a finding against any firm named on this page: a recall record states a reason, and most of these recalls were initiated by the firm itself.
- 21 CFR 117.93
- Warehousing and distribution: storage and transport under conditions that protect food against contamination and against deterioration of the food and its container.
- 21 CFR 117.80(b)(3)
- Time and temperature: holding food at temperatures that do not allow microorganisms to grow, and for no longer than the process allows.
Filed under sauces, dips and condiments. A product can sit in more than one.
Other sauces, dips and condiments recalls for the same reason
These are the closest records in the corpus: the same kind of food, recalled for a hazard this record also names. Unlike the firm’s own records below, they come from different companies, which is what makes them a pattern rather than a history.
Other records from Out of the Kitchen, LLC
The FDA opens one enforcement record per product code, so several of these are frequently one recall event.
| Reported | Product | Firm | Reason | Class |
|---|---|---|---|---|
| 2020-12-23 | Chef Mitch Maier's Black Garlic Ketchup. Net Wt. 19 oz. (538g). UPC 8 60248-00254 5. | Out of the Kitchen, LLC | Specific Chef Mitch Maier's Black Garlic BBQ Sauces and Marinades may develop mold prior to the Best By date. | Class II |
| 2020-12-23 | Chef Mitch Maier's Black Garlic BBQ Sauce. Net Wt. 19 oz. (538g). UPC 8 60248-00251 4. | Out of the Kitchen, LLC | Specific Chef Mitch Maier's Black Garlic BBQ Sauces and Marinades may develop mold prior to the Best By date. | Class II |
All 3 records for Out of the Kitchen, LLC
All 2020 recalls · All FDA food recall data
21 CFR 117.93 is the clause behind this recall, and it is one 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.
Early accessRecall 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.