Recall & Advice to Consumers (Final Update)

Advice to Consumers, Restaurants, and Retailers

• Consumers, restaurants, and retailers should check their freezers for any of the recalled frozen, raw, stuffed and breaded chicken products and should not eat, serve, or sell them. Products should be thrown away or returned to the place of purchase.
  • Products bear the establishment number “P-1358” inside the USDA mark of inspection.
  • Products have “best if used by” dates between July 14, 2016 and December 15, 2016 on the packaging.
  • Products were shipped to retail and food service locations nationwide.
• Recalled brands of frozen, raw, stuffed and breaded chicken products produced by Aspen Foods include:
  • Acclaim
  • Antioch Farms
  • Buckley Farms
  • Centrella Signature
  • Chestnut Farms
  • Family Favorites
  • Home Dining Selections
  • Kirkwood
  • Koch Foods (including Oven Cravers)
  • Market Day
  • Princess
  • Rose
  • Rosebud Farm
  • Roundy’s
  • Safeway Kitchens
  • Schwan’s
  • Shaner’s
  • Spartan
  • Sysco
• For more information and to view a full list of recalled products:
  • July 15, 2015: Aspen Foods Recalls Frozen, Raw, Stuffed & Breaded Chicken Products Due to Possible Salmonella Enteritidis Contamination
  • September 17, 2015: USDA-FSIS Issues Public Health Alert For Stuffed Chicken Products Due To Possible Salmonella Contamination
  • October 2, 2015: Aspen Foods Recalls Frozen, Raw, Stuffed & Breaded Chicken Products Due to Possible Salmonella Enteritidis Contamination (Expansion)
• Consumers who buy and restaurants that serve raw, frozen, breaded and pre-browned, stuffed chicken products, regardless of brand, should always handle them safely to prevent foodborne illness:
  • Read the package carefully. Look for words like “Raw” or “Uncooked” to determine if the product is raw.
    • The product may not look raw. It may appear to be pre-cooked because it may be breaded and browned.
  • Follow cooking instructions exactly as they are written on the package.
  • Use a food thermometer to check that the product has reached an internal temperature of 165° F, checking at the center, the thickest part, and the surface of the product.
    • Color is NOT a reliable indicator that poultry has been cooked to a temperature high enough to kill harmful bacteria.
  • Clean and disinfect any surfaces and utensils that touched the raw product, including the product packaging or any breading that falls off.
  • Wash your hands with warm soapy water for 20 seconds before and after handling the raw product.
  • Keep raw poultry away from other food that will not be cooked before eating.