Focus Group Research to Inform Consumer Food Safety Education and Outreach

Appendix B: Food Recall Focus Groups
Moderator Guide

OMB Control Number: 0583-xxxx
Expiration date: xx/xx/xxxx

Food Safety Consumer Research Project
Food Recall Focus Groups
Moderator Guide
I.
•

•

•

•

Introduction—Welcome Group (5 minutes)
Who we are and who we represent
o

Introduce moderator.

o

Study sponsored by the U.S. Department of Agriculture, or USDA.

Why you have been asked to participate
o

You are consumers who prepare some of the products we want to talk about.

o

Your experiences as consumers are important to USDA.

o

You have opinions and ideas that we’d like to know about.

How the discussion will work
o

Session will last about 1.5 hours.

o

So I can give you my full attention, tonight’s session will be audio- and
video-recorded. I will use the recordings to write a summary report, but I will
not use names in any report.

o

Staff members from USDA have come tonight to hear your opinions
firsthand. They’ll be listening from behind the one-way mirror or via live
streaming.

o

We would like the discussion to be open and informal and encourage
interaction.

o

We would like to hear from everyone in the group.

o

One person talks at a time.

o

There are no right or wrong answers or ideas—we want YOUR opinions.

o

Silence or turn off cell phones.

Participant introductions
o

First name and favorite food to prepare at home.

1

II.
1.

Understanding of Food Recalls (20 minutes)
Tonight, let’s focus our discussion on meat and poultry products. These are the
foods that are regulated by the USDA. Let’s start our discussion by talking
about why meat and poultry products are recalled. What do you think causes a
meat and poultry product to get recalled?
a. Do you think every recalled product can make you sick?

2.

As some of you have mentioned, there are different types of recalls. Let’s
briefly discuss each type of recall and what they mean to you. What does it
mean to you if a food is recalled because it …
a. Is contaminated with bacteria? (If needed, can cause foodborne illness)
b. Contains an allergen like milk or nuts that wasn’t listed on the product
label?
c. Is misbranded? (If needed: Misbranding means the label on the product is
false or misleading in some way; for example, the product is labeled as
made with chicken sausage, but it was made with pork sausage.)
d. Contains a foreign object or material like plastic?

3.

Did you know there are different classes of recalls? (Moderator: different
classes are Class I, Class II, Class III and increase in severity)
a. If yes, what are they/what do they mean to you?
b. If majority of the group is not aware, probe on whether they have heard
of the different classes.

4.

When a product is recalled, how do you determine if you have the recalled
product in your home? (Probe: physical appearance, brand information)
a. Think about the most recent recall you heard about for a meat or poultry
product. What specific information did you look for on the product to see
if it was affected? (Probe: lot or establishment number)
b. Did you search for other information? Where did you look? (Probe: online
and specific website)
i. If yes, what information were you looking for?
c. How confident are you that you had or did not have the recalled product?
d. If you had the recalled product at home, what did you do with it?
i. Did/Would you still cook or eat the product? Why or why not?
1. If yes, how did/would you cook it?

5.

What do you think the USDA wants you to do when they provide information on
a food recall?

2

6.

Considering the different types of recalls—bacteria, allergen, misbranding,
foreign object (point to list on flip chart), are there some types of recalls that
you find more or less severe? Why?
a. For which types of recalls would you return the product to the store or
discard it? Why?

7.

Does knowing that people were hospitalized because of the recalled food affect
what you do with the recalled food?
a. What if there were deaths because of the recalled food? How would that
affect your response?

8.

Think about a recall you heard about in which the product was recalled due to
an undeclared allergen. If you or someone in your household was allergic to the
allergen, what would you do with the recalled product?

9.

Now, think about a recall you heard about in which the product was recalled
because it contained a foreign object like plastic or metal. What would you do if
you had the recalled product at home?
a. Would the type of foreign object affect your decision; for example,
whether it was plastic, metal, or glass?
b. Would whether the plastic was hard vs. soft affect your decision?

III. Response to FSIS Food Recall Alerts (55 minutes)
(Pass out press release handout—rotate order of current vs. revised.)
10. Now let’s talk about an alert that USDA released about a recalled product. Have
you seen an alert or press release like this before? If yes, where did you see it?
11. What is your first impression of the recall alert?
12. What are the top three most useful pieces of information to you? Why is that
information useful?
13. Is there other information you need to know?
14. Is there anything you don’t need to know that could be eliminated? If yes, why
is the information not needed?
15. Is anything confusing? If yes, how can it be clarified?
16. What do you think about the format? What do you like/don’t like?

3

17. What do you think the recall alert is telling you to do?
a. How easy or hard was it for you to find this information?
b. How likely or unlikely are you to take this action (e.g., throw away or
return the product)?
c. What would encourage you to take this action?
d. What would stop you from taking this action?
e. What do you think about the location of the information on what to do
with a recalled food?
i. Would you put this information somewhere else or leave it where it
is? Where would you put it?
f. What, if anything, would you change about the format of the recall alert
and how the information is presented to make it more likely that you
would take the desired action?
(Pass out press release handout—rotate order of current vs. revised.)
18. Now let’s talk about an alert that USDA released about a recalled product. Have
you seen an alert or press release like this before? If yes, where did you see it?
19. What is your first impression of the recall alert?
20. What are the top three most useful pieces of information to you? Why is that
information useful?
21. Is there other information you need to know?
22. Is there anything you don’t need to know that could be eliminated?
23. Is anything confusing? If yes, how can it be clarified?
24. What do you think about the format? What do you like/don’t like?
25. What do you think the recall alert is telling you to do?
a. How easy or hard was it for you to find this information?
b. How likely or unlikely are you to take this action (e.g., throw away or
return the product)?
c. What would encourage you to take this action?
d. What would stop you from taking this action?
e. What do you think about the location of the information on what to do
with a recalled food?
i. Would you put this information somewhere else or leave it where it
is? Where would you put it?

4

f. What, if anything, would you change about the format of the recall alert
and how the information is presented to make it more likely that you
would take the desired action?
26. [Pass out allergen text] When USDA communicates about allergens, this is the
kind of information they include in an alert or release. What do you think the
alert is telling you to do?
a. Is there other information you need to know?
b. Is there anything you don’t need to know that could be eliminated?
c. Is anything confusing? If yes, how can it be clarified?
IV. Response to Receiving Information on Food Recalls via the News (10
minutes)
27. Now let’s talk about food recalls that are announced on the local or national
news. When you hear about a recall on the news, what specific information do
you want to know about the recall?
28. After hearing about the recall on the news, do you usually have to look for
more information?
a. What information are you looking for? Where do you look?
29. The government wants to make sure consumers have the information they
need to properly respond to a food recall. Do you have any additional thoughts
on how to get this information to consumers quickly?
V.

Wrap Up

•

Any other comments or questions before we wrap up?

•

Thank you for participating.

•

Please pick up your honorarium and free gift on your way out.

According to the Paperwork Reduction Act of 1995, an agency may not conduct or sponsor, and a person is not
required to respond to, a collection of information unless it displays a valid OMB control number. The valid OMB
control number for this information collection is 0583-0xxx and the expiration date is 0x/xx/20xx. The time required
to complete this information collection is estimated to average 1.5 hours per response, including the time for
reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing
and reviewing the collection of information.

5

Recall Notice – A1

6

An official website of the United States government Here’s how you know

Food Safety and Inspection Service

ABOUT FSIS

U.S. DEPARTMENT OF AGRICULTURE
FOOD SAFETY

SCIENCE & DATA

Food Safety

POLICY

INSPECTION

#081-2018

Recall & Public Health Alerts
Report a Problem with Food
Additional Recalls
Recall Case Archive
Annual Recall Summary

CONTACT

CAREERS

NEWS & EVENTS

ALERTS

FOODBORNE PATHOGEN

EMPLOYEES

FULL MENU

SEARCH

HIGH RISK

PRIMARY
ACTIVE
WED, 09/19/2018 - CURRENT

Press Release | Español

NATIONWIDE

Ground Beef Products
MILLFORD MEAT SOLUTIONS

FSIS Announcement
Millford Meat Solutions is recalling approximately 132,606 pounds of ground beef products made from the chuck portion of
the carcass that may be contaminated with Escherichia coli O26.

Food Illness Investigation Reports

Food Safety Stats
Foodborne Illness & Disease
Pathogens
Foodboren Bacteria Table

At-Risk Populations
Safe Food Handling &
Preperation
Food Safety Steps
Meat
Poultry
Egg Products
Seasonal Food
Appliances & Thermometers

Emergency Preparedness
& Response
Science & Data

On Aug. 16, 2018, FSIS was notified of an investigation of E. coli O26 illnesses. FSIS, the Centers for Disease Control and
Prevention, and state public health and agriculture partners determined that raw ground beef was the probable source of the
reported illnesses. The epidemiological investigation identified 17 illnesses and one death with illness onset dates ranging
from July 5 to July 25, 2018.
The Millford Meat Solutions’ ground beef products were identified following further investigation related to Recall 072-2018,
conducted on Aug. 30, 2018, where ground beef products were recalled in connection with the E. coli O26 outbreak. FSIS’
traceback information indicated that case-patients consumed ground beef products purchased at various retail stores that
were supplied by Millford Meat Solutions.
E. coli O26, like the more common E. coli O157:H7, is a serovar of Shiga toxin-producing E. coli (STEC). People can become ill
from STECs 2–8 days (average of 3–4 days) after exposure to the organism.
Most people infected with STEC O26 develop diarrhea (often bloody) and vomiting. Some illnesses last longer and can be more
severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual
treatment; antibiotic treatment is generally not recommended. Most people recover within a week, but rarely, some develop a
more severe infection. Hemolytic uremic syndrome (HUS), a type of kidney failure, is common with STEC O26 infection. HUS
can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened
immune systems. It is marked by easy bruising, pallor and decreased urine output. Persons who experience these symptoms
should seek emergency medical care immediately.

Product Details
The ground beef items were produced and packaged on June 21, 2018. The following products are subject to recall:

Brand Name

Product Name

Size/Weight

Date(s)

Product Code

Establishment #

OUR CERTIFIED 73/27

FINE GRIND GROUND
BEEF

3-LB. CHUBS

USE OR FREEZE BY:
• JUL/11/18

00228749057646

86R

OUR CERTIFIED 73/27

FINE GRIND GROUND
BEEF

3-LB. CHUBS

USE OR FREEZE BY:
• JUL/11/18

00228749002653

86R

EXCEL 73/27

FINE GRIND GROUND
BEEF

10-LB. CHUBS

USE OR FREEZE BY:
• JUL/11/18

00228749089098

86R

EXCEL 73/27

FINE GRIND GROUND
BEEF

10-LB. CHUBS

USE OR FREEZE BY:
• JUL/11/18

90028749002751

86R

GROUND BEEF FINE
GRIND

10-LB. CHUBS

USE OR FREEZE BY:
• JUL/11/18

90028749003536

86R

EXCEL

GROUND BEEF 81/19
FINE GRIND

10-LB. CHUBS

USE OR FREEZE BY:
• JUL/11/18

00228749003568

86R

EXCEL CHUCK

GROUND BEEF 81/19
FINE GRIND

10-LB. CHUBS

USE OR FREEZE BY:
• JUL/11/18

90028749402773

86R

EXCEL 81/19

FINE GRIND GROUND
BEEF COMBO

20-LB. CHUBS

USE OR FREEZE BY:
• JUL/11/18

90028749073935

86R

STERLING SILVER
CHUCK

GROUND BEEF 81/19
FINE GRIND

10-LB. CHUBS

USE OR FREEZE BY:
• JUL/11/18

00228749702416

86R

CERTIFIED ANGUS
BEEF CHUCK

GROUND BEEF 81/19
FINE GRIND

10-LB. CHUBS

USE OR FREEZE BY:
• JUL/11/18

90028749802405

86R

CERTIFIED ANGUS
BEEF CHUCK

GROUND BEEF 81/19
FINE GRIND

10-LB. CHUBS

USE OR FREEZE BY:
• JUL/11/18

00228749802413

86R

FIRE RIVER FARMS

CLASSIC GROUND BEEF
81/19 FINE GRIND

10-LB. CHUBS

USE OR FREEZE BY:
• JUL/11/18

90734730297241

86R

Policy
Inspection

Subscribe for Updates

EXCEL 81/19

Ask USDA
Your guide to expert knowledge on
handling and storing food safely and
preventing food poisoning.
Send your Question

Call Our Hotline
For Help with meat, poultry and
processed egg products, call the
toll-free USDA Meat and Poultry
Hotline:
1-888-MPHOTLINE
1-888-674-6854

The products subject to recall bear establishment number “EST. 86R” inside the USDA mark of inspection. These items were
shipped to retail locations nationwide.

Product Images

Report a Problem
with Food Online
If you having a problem with a
food product, let FSIS know or find
the appropriate public health
organization.
Report Problem

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps
are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s)
will be posted on the FSIS website at www.fsis.usda.gov/recalls.

What You Should Do
Persons who experience symptoms of E. coli O26 should seek emergency medical care immediately.
FSIS is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased these
products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground
beef that has been cooked to a temperature of 160°F. The only way to confirm that ground beef is cooked to a temperature
high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, https://
www.fsis.usda.gov/safetempchart.
Consumers should take proper precautions when handling raw meat products. Proper hand washing after handling raw meat,
poultry and eggs can greatly reduce the risk of bacterial cross-contamination to other foods and kitchen surfaces. It is
important to prevent cross-contamination by washing counter tops and sinks with hot, soapy water.

Company Information

JAMESON SMITH FARMS, INC.
Smithville, OH

ESTABLISHMENT ID
EST. M6785

PROCESSING CATEGORY
Raw, ground beef (Raw, non-intact)
Media with questions about the recall can contact Jameson Smith at (123) 456-7890 or Jameson.Smith@jamesonsmith.com.
Consumers with questions may send inquires to consumer relations for Jameson Smith Farms, Inc. at 1-800-123-4567.

Alert History
On Aug. 16, 2018, FSIS was notified of an investigation of E. coli O26 illnesses. FSIS, the Centers for Disease Control and
Prevention, and state public health and agriculture partners determined that raw ground beef was the probable source of
the reported illnesses. The epidemiological investigation identified 17 illnesses and one death with illness onset dates
ranging from July 5 to July 25, 2018.
The Millford Meat Solutions’ ground beef products were identified following further investigation related to Recall 072-2018,
conducted on Aug. 30, 2018, where ground beef products were recalled in connection with the E. coli O26 outbreak. FSIS’
traceback information indicated that case-patients consumed ground beef products purchased at various retail stores that
were supplied by Millford Meat Solutions.
Sept 20, 2018 - Centers for Disease Control and Prevention (CDC) | Outbreak of E. coli Infections Linked to
Ground Beef

Aug 30, 2018 - SuperMart Super Markets Inc. Recalls Ground Chuck Products Due To Possible E. coli O26
Contamination | En Español
View More

USDA.gov

About Us

Visit OIG

Privacy Policy

USA.gov

Our Performance

FOIA

Non-Discrimination Statement

Whitehouse.gov

Information Quality

Accessibility Statement

Plain Writing

Food Safety and Inspection Service
U.S. DEPARTMENT OF AGRICULTURE

Recall Notice – A2

8

An official website of the United States government Here’s how you know

Food Safety and Inspection Service

ABOUT FSIS

U.S. DEPARTMENT OF AGRICULTURE
FOOD SAFETY

SCIENCE & DATA

Food Safety

POLICY

Report a Problem with Food
Additional Recalls
Recall Case Archive
Annual Recall Summary
Food Illness Investigation Reports

CAREERS

INSPECTION

#081-2018

Recall & Public Health Alerts

CONTACT

NEWS & EVENTS

ALERTS

FOODBORNE PATHOGEN

EMPLOYEES

FULL MENU

SEARCH

HIGH RISK

PRIMARY
ACTIVE
WED, 09/19/2018 - CURRENT
NATIONWIDE

Press Release | Español

Ground Beef Products Recalled due to
Possible E. coli Contamination
MILLFORD MEAT SOLUTIONS

Millford Meat Solutions is recalling approximately 132,606 pounds of ground beef products made from the chuck portion of
the carcass that may be contaminated with Escherichia coli O26.

Food Safety Stats

What Is the Risk?

Foodborne Illness & Disease

E. coli O26, like the more common E. coli O157:H7, is a Shiga toxin-producing E. coli (STEC). People can become ill from STECs
2–8 days (average of 3–4 days) after exposure to the organism.

Pathogens
Foodboren Bacteria Table

At-Risk Populations

Most people infected with STEC O26 develop diarrhea (often bloody) and vomiting. Some illnesses last longer and can be more
severe. Infection is usually diagnosed by testing of a stool sample. Most people recover within a week, but rarely, some
develop a more severe infection.

What You Can Do
Persons who experience symptoms of E. coli O26 should seek emergency medical care immediately.

Safe Food Handling &
Preperation
Food Safety Steps
Meat

FSIS is concerned that some product may be in consumers’ freezers. Consumers who have purchased these products are
urged not to consume them. These products should be thrown away or returned to the place of purchase.

Product Details
The ground beef items were produced and packaged on June 21, 2018. The following products are subject to recall:

Poultry

Brand Name

Product Name

Size/Weight

Date(s)

Product Code

Estab #

OUR CERTIFIED

73/27 FINE GRIND
GROUND BEEF

3-LB. CHUBS

USE /FREEZE BY:
• JUL/11/18

CASE CODE
00228749057646

EST 86R

OUR CERTIFIED

73/27 FINE GRIND
GROUND BEEF

3-LB. CHUBS

USE /FREEZE BY:
• JUL/11/18

CASE CODE
00228749002653

EST 86R

Subscribe for Updates

EXCEL

73/27 FINE GRIND
GROUND BEEF

10-LB. CHUBS

USE /FREEZE BY:
• JUL/11/18

CASE CODE
00228749089098

EST 86R

Ask USDA

EXCEL

73/27 FINE GRIND
GROUND BEEF

10-LB. CHUBS

USE /FREEZE BY:
• JUL/11/18

CASE CODE
90028749002751

EST 86R

EXCEL

81/19 FINE GRIND
GROUND BEEF

10-LB. CHUBS

USE /FREEZE BY:
• JUL/11/18

CASE CODE
90028749003536

EST 86R

EXCEL

GROUND BEEF 81/19
FINE GRIND

10-LB. CHUBS

USE /FREEZE BY:
• JUL/11/18

CASE CODE
00228749003568

EST 86R

EXCEL

CHUCK GROUND
BEEF 81/19 FINE
GRIND

10-LB. CHUBS

USE /FREEZE BY:
• JUL/11/18

CASE CODE
90028749402773

EST 86R

EXCEL

81/19 FINE GRIND
GROUND BEEF
COMBO

20-LB. CHUBS

USE /FREEZE BY:
• JUL/11/18

CASE CODE
90028749073935

EST 86R

STERLING SILVER

CHUCK GROUND
BEEF 81/19 FINE
GRIND

10-LB. CHUBS

USE /FREEZE BY:
• JUL/11/18

CASE CODE
00228749702416

EST 86R

CERTIFIED ANGUS
BEEF

CHUCK GROUND
BEEF 81/19 FINE
GRIND

10-LB. CHUBS

USE /FREEZE BY:
• JUL/11/18

CASE CODE
90028749802405

EST 86R

CERTIFIED ANGUS
BEEF

CHUCK GROUND
BEEF 81/19 FINE
GRIND

10-LB. CHUBS

USE /FREEZE BY:
• JUL/11/18

CASE CODE
00228749802413

EST 86R

FIRE RIVER FARMS

CLASSIC GROUND
BEEF 81/19 FINE
GRIND

10-LB. CHUBS

USE /FREEZE BY:
• JUL/11/18

CASE CODE
90734730297241

EST 86R

Egg Products

Product Image

Seasonal Food
Appliances & Thermometers

Emergency Preparedness
& Response
Science & Data
Policy
Inspection

Your guide to expert knowledge on
handling and storing food safely and
preventing food poisoning.
Send your Question

Call Our Hotline
For Help with meat, poultry and
processed egg products, call the
toll-free USDA Meat and Poultry
Hotline:
1-888-MPHOTLINE
1-888-674-6854

Report a Problem
with Food Online
If you having a problem with a
food product, let FSIS know or find
the appropriate public health
organization.
Report Problem

Company Information
Name

MILLFORD MEAT SOLUTIONS

Location

MILLFORD, CO

Establishment ID

M86R

Processing Category

RAW, GROUND

Media Contact

SUMMER JOHNSON, MILLFORD CORPORATE AFFAIRS
(987) 654-3219
SUMMER_JOHNSON@MILLFORD.COM

Consumer Contact

1-844-432-5678

FSIS Announcement
Millford Meat Solutions is recalling approximately 132,606 pounds of ground beef products made from the chuck portion of
the carcass that may be contaminated with Escherichia coli O26.
On Aug. 16, 2018, FSIS was notified of an investigation of E. coli O26 illnesses. FSIS, the Centers for Disease Control and
Prevention, and state public health and agriculture partners determined that raw ground beef was the probable source of the
reported illnesses. The epidemiological investigation identified 17 illnesses and one death with illness onset dates ranging
from July 5 to July 25, 2018.
The Millford Meat Solutions’ ground beef products were identified following further investigation related to Recall 072-2018,
conducted on Aug. 30, 2018, where ground beef products were recalled in connection with the E. coli O26 outbreak. FSIS’
traceback information indicated that case-patients consumed ground beef products purchased at various retail stores that
were supplied by Millford Meat Solutions.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps
are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s)
will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Food Safety Recommendations
FSIS advises all consumers to safely prepare their raw meat products and only consume ground pork that has been cooked to
a temperature of 160°F. The only way to confirm that ground pork is cooked to a temperature high enough to kill harmful
germs is to use a food thermometer.
Consumers should take proper precautions when handling raw meat products. Proper hand washing after handling raw meat,
poultry and eggs can greatly reduce the risk of bacterial cross-contamination to other foods and kitchen surfaces. It is
important to prevent cross-contamination by washing counter tops and sinks with hot, soapy water.

Questions? Contact the USDA Meat and Poultry Hotline

MONDAY THROUGH FRIDAY (10 A.M. TO 6 P.M. EASTERN TIME)
Call 1-888-MPHotline (1-888-674-6854)
Chat live via Ask USDA

FOR ASSISTANCE ANYTIME (24 / 7)
Browse food safety messages at Ask USDA
Email MPHotline@usda.gov

REPORT A PROBLEM WITH A MEAT, POULTRY, OR EGG PRODUCT
Submit a complaint to the online Electronic Consumer Complaint Form

Alert History
The ready-to-eat FSIS-regulated products that have been identified as containing ingredients involved in the Ashland
Sausage Company recall are listed below. The products contain separately packaged meat or poultry and hard-boiled eggs.

Sept 20, 2018 – CDC Investigation | Outbreak of E. coli Infections Linked to Ground Beef

Aug 30, 2018 - SuperMart Super Markets Inc. Recalls Ground Chuck Products Due To Possible E. coli O26 Contamination
| En Español
View More

USDA.gov

About Us

Visit OIG

Privacy Policy

USA.gov

Our Performance

FOIA

Non-Discrimination Statement

Whitehouse.gov

Information Quality

Accessibility Statement

Plain Writing

Food Safety and Inspection Service
U.S. DEPARTMENT OF AGRICULTURE

Recall Notice – B1

10

An official website of the United States government Here’s how you know

Food Safety and Inspection Service
U.S. DEPARTMENT OF AGRICULTURE
FOOD SAFETY

SCIENCE & DATA

POLICY

Food Safety

Report a Problem with Food
Additional Recalls

CONTACT

INSPECTION

#080-2018

Recall & Public Health Alerts

ABOUT FSIS

FOREIGN MATERIAL

CAREERS

NEWS & EVENTS

ALERTS

EMPLOYEES

SEARCH

MEDIUM RISK

FULL MENU

PRIMARY
ACTIVE

Press Release | Español

Pork Sausage Link Products

THU, 09/13/2018 - CURRENT
INDIANA, ILLINOIS, KENTUCKY, MARYLAND, MICHIGAN,
MISSOURI, NEW JERSEY, NEW YORK, NORTH CAROLINA, OHIO,
PENNSYLVANIA, VIRGINIA, WISCONSIN

JAMESON SMITH FARMS, INC.

Recall Case Archive
Annual Recall Summary
Food Illness Investigation Reports

Food Safety Stats
Foodborne Illness & Disease
Pathogens
Foodboren Bacteria Table

At-Risk Populations
Safe Food Handling &
Preperation
Food Safety Steps

FSIS Announcement
Jameson Smith Farms, Inc., a Smithville, Ohio, establishment, is recalling approximately 46,734 pounds of pork sausage link
products that may be contaminated with extraneous materials, specifically pieces of clear hard plastic.
The problem was discovered when the establishment received consumer complaints of extraneous material in the pork
sausage products.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about
an injury or illness should contact a healthcare provider.
FSIS is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased these
products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps
are taken to make certain that the product is no longer available to consumers.

Product Details
The raw pork sausage link items were produced on Aug. 1, 2018. The following products are subject to recall:
•

12-oz overwrap trays labeled “Sam Marsh MAPLE PORK SAUSAGE LINKS.” These products contain a Use by date of Oct. 16, 2018 or
Oct. 19, 2018, and Lot Code of 8213.

•

12-oz overwrap trays labeled “Sam Marsh EVANS BROWN SUGAR & HONEY.” These products contain a Use by date of Sept. 24,
2018 or Sept. 29, 2018, and Lot Code of 8213.

•

12-oz overwrap trays labeled “fresh from smithy MAPLE FLAVORED SAUSAGE LINKS.” These products contain a Use by date of
Sept. 06, 2018, and Lot Code of 8213.

Meat
Poultry
Egg Products

•
Seasonal Food
Appliances & Thermometers

Emergency Preparedness
& Response
Science & Data

•

12-oz overwrap trays labeled “RAVEN WOODS MAPLE PORK BREAKFAST SAUSAGE LINKS CARAMEL COLOR ADDED.” These
products contain a Use by date of Sept. 10, 2018, and Lot Code of 8213.

•

12-oz overwrap trays labeled “Silman MAPLE RECIPE BREAKFAST SAUSAGE.” These products contain a Lot Code of 8213.

The products subject to recall bear establishment number “EST 6785.” These items were shipped to retail locations in Ind., Ill.,
Ky., Md., Mich., Mo., N.J., N.Y., N.C., Ohio, Pa., Va., and Wis.

Product Images

Policy
Inspection

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handling and storing food safely and
preventing food poisoning.
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FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps
are taken to make certain that the product is no longer available to consumers.

What You Should Do
FSIS is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased these
products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

Call Our Hotline
For Help with meat, poultry and
processed egg products, call the
toll-free USDA Meat and Poultry
Hotline:
1-888-MPHOTLINE
1-888-674-6854

Company Information

JAMESON SMITH FARMS, INC.
Smithville, OH

ESTABLISHMENT ID
EST. M6785

PROCESSING CATEGORY
Raw, ground beef (Raw, non-intact)
Media with questions about the recall can contact Jameson Smith at (123) 456-7890 or Jameson.Smith@jamesonsmith.com.
Consumers with questions may send inquires to consumer relations for Jameson Smith Farms, Inc. at 1-800-123-4567.

Report a Problem
with Food Online
If you having a problem with a
food product, let FSIS know or find
the appropriate public health
organization.
Report Problem

Alert History
The ready-to-eat FSIS-regulated products that have been identified as containing ingredients involved in the Ashland
Sausage Company recall are listed below. The products contain separately packaged meat or poultry and hard-boiled eggs.
January 22, 2020 - Added additional products being recalled and an additional establishment number inside the USDA
mark of inspection | En Español

January 22, 2020 - Updated to include additional “CHEESEWICH Ready to Eat BACON N EGGS” product “USE BY” dates
of 2/5/20 and 3/6/20, and lot codes 304191 and 351191 | En Español

January 10, 2020 - Added additional products being recalled and an additional establishment number inside the USDA
mark of inspection | En Español
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USDA.gov

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Food Safety and Inspection Service
U.S. DEPARTMENT OF AGRICULTURE

Recall Notice – B2

12

An official website of the United States government Here’s how you know

Food Safety and Inspection Service

ABOUT FSIS

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MEDIUM RISK

PRIMARY
ACTIVE
THU, 09/13/2018 - CURRENT
INDIANA, ILLINOIS, KENTUCKY, MARYLAND, MICHIGAN, MISSOURI, NEW JERSEY,
NEW YORK, NORTH CAROLINA, OHIO, PENNSYLVANIA, VIRGINIA, WISCONSIN

Press Release | Español

Jameson Smith Pork Sausage Link Products
Recalled due to Possible Contamination with
Plastic
JAMESON SMITH FARMS, INC.

Food Illness Investigation Reports

Food Safety Stats

Jameson Smith Farms, Inc., a Smithville, Ohio, establishment, is recalling approximately 46,734 pounds of pork sausage link
products that may be contaminated with pieces of clear hard plastic.

Foodborne Illness & Disease

What Is the Risk?

Pathogens
Foodboren Bacteria Table

At-Risk Populations
Safe Food Handling &
Preperation
Food Safety Steps

Foreign material is defined as foreign matter that may cause illness or injury to the consumer, or objects that are perceived by
the consumer to be unexpected in the food. There are three potential risks to the consumer from foreign materials: physical
injury to the consumer, choking, and product tampering. Foreign objects could injure the mouth, throat or intestinal tract.

What You Can Do
Anyone concerned about an injury or illness should contact a healthcare provider. FSIS is concerned that some product may in
consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should
be thrown away or returned to the place of purchase.

Product Details
The raw pork sausage link items were produced on Aug. 1, 2018. The following products are subject to recall:

Meat
Poultry

Brand Name

Product Name

Size/Weight

Date(s)

Product Code

Estab #

SAM MARSH

MAPLE PORK
SAUSAGE LINKS

12-OZ
OVERWRAP
TRAYS

USE BY DATE:
• OCT. 16, 2018
• OCT. 19, 2018

LOT CODE 8213

EST 6785

SAM MARSH

BROWN SUGAR &
HONEY

12-OZ
OVERWRAP
TRAYS

USE BY DATE:
• SEPT. 24, 2018
• SEPT. 29, 2018

LOT CODE 8213

EST 6785

SMITHY

FRESH FROM MEIJER
MAPLE FLAVORED
SAUSAGE LINKS

12-OZ
OVERWRAP
TRAYS

USE BY DATE:
• SEPT. 06, 2018

LOT CODE 8213

EST 6785

RAVEN WOODS

MAPLE PORK
BREAKFAST SAUSAGE
LINKS CARAMEL
COLOR ADDED

12-OZ
OVERWRAP
TRAYS

USE BY DATE:
• SEPT. 10, 2018

LOT CODE 8213

EST 6785

SILMAN

MAPLE RECIPE
BREAKFAST SAUSAGE

12-OZ
OVERWRAP
TRAYS

LOT CODE 8213

EST 6785

Egg Products

Product Image

Seasonal Food
Appliances & Thermometers

Emergency Preparedness
& Response
Science & Data
Policy
Inspection

Subscribe for Updates

Ask USDA
Your guide to expert knowledge on
handling and storing food safely and
preventing food poisoning.
Send your Question

Call Our Hotline
For Help with meat, poultry and
processed egg products, call the
toll-free USDA Meat and Poultry
Hotline:
The products subject to recall bear establishment number “EST 6785” on the package.
1-888-MPHOTLINE
1-888-674-6854

These items were shipped to retail locations in Indiana, Illinois, Kentucky, Maryland, Michigan, Missouri, New Jersey, New York,
North Carolina, Ohio, Pennsylvania, Virginia, and Wisconsin.
View Labels (PDF)

Report a Problem
with Food Online
If you having a problem with a
food product, let FSIS know or find
the appropriate public health
organization.
Report Problem

Company Information
Name

JAMESON SMITH FARMS, INC.

Location

SMITHVILLE, OH

Establishment ID

M6785

Processing Category

RAW, GROUND

Media Contact

JAMESON SMITH
(123) 456-7890
JAMESON.SMITH@ASHLAND.COM

Consumer Contact

CONSUMER RELATIONS, JAMESON SMITH FARMS, INC.
1-800-123-4567

FSIS Announcement
Jameson Smith Farms, Inc., a Smithville, Ohio, establishment, is recalling approximately 46,734 pounds of pork sausage link
products that may be contaminated with extraneous materials, specifically pieces of clear hard plastic.
The problem was discovered when the establishment received consumer complaints of extraneous material in the pork
sausage products.
As of Sept. 13, 2018, there have been no confirmed reports of adverse reactions due to consumption of these products. Anyone
concerned about an injury or illness should contact a healthcare provider.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps
are taken to make certain that the product is no longer available to consumers.

Food Safety Recommendations
FSIS advises all consumers to safely prepare their raw meat products and only consume ground pork that has been cooked to
a temperature of 160°F. The only way to confirm that ground pork is cooked to a temperature high enough to kill harmful
germs is to use a food thermometer.
Consumers should take proper precautions when handling raw meat products. Proper hand washing after handling raw meat,
poultry and eggs can greatly reduce the risk of bacterial cross-contamination to other foods and kitchen surfaces. It is
important to prevent cross-contamination by washing counter tops and sinks with hot, soapy water.

Questions? Contact the USDA Meat and Poultry Hotline

MONDAY THROUGH FRIDAY (10 A.M. TO 6 P.M. EASTERN TIME)
Call 1-888-MPHotline (1-888-674-6854)
Chat live via Ask USDA

FOR ASSISTANCE ANYTIME (24 / 7)
Browse food safety messages at Ask USDA
Email MPHotline@usda.gov

REPORT A PROBLEM WITH A MEAT, POULTRY, OR EGG PRODUCT
Submit a complaint to the online Electronic Consumer Complaint Form

Alert History
FSIS provides updates as we become aware of additional products, distribution locations or other information important to
the public.
January 22, 2020 - Added additional products being recalled and an additional establishment number inside the USDA
mark of inspection | Español

January 22, 2020 - Updated to include additional “CHEESEWICH Ready to Eat BACON N EGGS” product “USE BY” dates
of 2/5/20 and 3/6/20, and lot codes 304191 and 351191 | Español

January 10, 2020 - Added additional products being recalled and an additional establishment number inside the USDA
mark of inspection | Español
View More

USDA.gov

About Us

Visit OIG

Privacy Policy

USA.gov

Our Performance

FOIA

Non-Discrimination Statement

Whitehouse.gov

Information Quality

Accessibility Statement

Plain Writing

Food Safety and Inspection Service
U.S. DEPARTMENT OF AGRICULTURE