Fran’s Fryers Recalls Raw Poultry After Not Being Inspected

Fran’s Fryers Recalls Raw Poultry After Not Being Inspected

MILFORD, TX – Fran’s Fryers is recalling approximately 251 pounds of various raw poultry products because they were produced without the benefit of federal inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced.

Frans Fryers RecallThe following Fran’s Fryers products are subject to recall:

  • 2-lb. packages of “Boneless Dark 2# Chicken Leg Meat”
  • 2-lb. and 5-lb. packages of “Chicken Breast Tenders”
  • 3-lb. and 5-lb. packages of “Chicken Bone In Breast”
  • 5-lb. package of “Ground Turkey 5#”
  • 5-lb. packages of “Cut Up Fryer”
  • 5-lb. packages of “Whole Fryers”

Each package bears the establishment number “P 20784″ inside the USDA mark of inspection. The products were produced on November 11, 2013, and shipped to retail establishments in Texas.

The problem occurred due to a miscommunication between the company and FSIS inspection program personnel assigned to the establishment regarding the need for inspection coverage on the federal holiday. The company produced product without the presence of inspection program personnel.

FSIS has received no reports of illness due to consumption of these products. Anyone concerned about an illness should contact a health care provider.

FSIS routinely conducts recall effectiveness checks to verify that recalling firms notify their customers of the recall and that steps are taken to make certain that recalled 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/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts

Consumers and members of the media who have questions about the recall can contact the plant manager, Brady Sweet, at (972) 493-5305.

Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.

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