JCB Flavors, LLC recalled this product and the FDA reported the enforcement action on 6 May 2015 as Class II. The recall was initiated by the firm. JCB Flavors is conducting a recall on various Seasonings which used ground cumin as an ingredient received in Oct - Dec 2014. JCB Flavors was informed by their supplier of ground cumin, Schiff Food Products, that the product tested positive for trace amounts of peanut allergens.
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.
JCB Flavors is conducting a recall on various Seasonings which used ground cumin as an ingredient received in Oct - Dec 2014. JCB Flavors was informed by their supplier of ground cumin, Schiff Food Products, that the product tested positive for trace amounts of peanut allergens.
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 42 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 42 separate recalls, which almost every published figure does, overstates it by a factor of 42. 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 42 of them.
The recall ran for 2.5 years, from 8 January 2015 to termination on 5 July 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 7 states, and the FDA published the enforcement report 4 months after the firm began the recall.
Recalls of a sauce, dip or condiment run a median of 6 months, so this one was longer 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.
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.
