FDA recall record
Classic Pesto Sauce (with a twist), net wt. 4 oz. (113 g). Product is packaged in a round Styrofoam containers with translucent plastic lid. The UPC is 8 20103 77214 3. The p...
FDA classification. FDA Class I, II, and III are not the same as USDA FSIS classifications and are not a cross-agency safety score.
FDA listed a termination date of May 24, 2016. openFDA does not treat this as a live recall-status tracker.
Product described in an FDA recall
Classic Pesto Sauce (with a twist), net wt. 4 oz. (113 g). Product is packaged in a round Styrofoam containers with translucent plastic lid. The UPC is 8 20103 77214 3. The product is labeled in parts: "***Classic Pesto (with a twist)***INGREDIENTS: Olive Oil, Brazil nuts, Garlic, Parmesan cheese, Basil, Onion***Made & Packaged by Dianne's Kitchen***Union, Oregon 97883***".
Reason
Classic Pesto Sauce (with a twist) is recalled because Parmesan cheese is declared but milk is not declared on label.
Products involved
Product descriptions are copied from the FDA recall record. They are not a current catalog and are not automatically matched to WhoMadeMyFood product pages.
Classic Pesto Sauce (with a twist), net wt. 4 oz. (113 g). Product is packaged in a round Styrofoam containers with translucent plastic lid. The UPC is 8 20103 77214 3. The product is labeled in parts: "***Classic Pesto (with a twist)***INGREDIENTS: Olive Oil, Brazil nuts, Garlic, Parmesan cheese, Basil, Onion***Made & Packaged by Dianne's Kitchen***Union, Oregon 97883***".
Code information listed by FDA
best if used (or frozen) by 4/30/2016
Distribution and firm information
Recalling firm listed by FDA: Salsa Dianne
Firm location listed by FDA: Union, OR, United States
Distribution reported by FDA: distributed in Oregon
Product quantity listed by FDA: firm did not provide
Source
Source: U.S. Food and Drug Administration (FDA), openFDA food enforcement reports.
Official FDA openFDA food enforcement record
Identifying an FDA recall record does not imply FDA endorsement of WhoMadeMyFood. Methodology.