Huntington Meat Packing Inc. is expanding its recall of January 18 to include approximately 4.9 million additional pounds of beef and veal products that were not produced in accordance with the company's food safety plan. This recall release is being reissued to expand the January 18 recall to include approximately 4.9 million additional pounds of beef and veal products, and to correct net weights from 40 lbs. to 50 lbs. in five instances in the earlier release. The products are adulterated because the company made the products under insanitary conditions failing to take the steps it had determined were necessary to produce safe products, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced. FSIS has received no reports of illnesses associated with consumption of these products. Individuals concerned about an illness should contact a physician.
The recall was expanded based on evidence collected in an ongoing criminal investigation being conducted by the Office of the Inspector General (OIG) with assistance from FSIS. This evidence shows that the products subject to this recall expansion were produced in a manner that did not follow the establishment's Hazard Analysis and Critical Control Points (HACCP) plan. A HACCP plan describes the process controls an establishment must take to prevent food safety hazards and create a safe and wholesome product. The investigation has uncovered evidence to show that the food safety records of the establishment cannot be relied upon to document compliance with the requirements. Therefore, FSIS must consider the products to be adulterated and has acted to remove the products from commerce.
The following beef and veal products, produced by the plant from January 22, 2009, to January 4, 2010, are subject to recall:
10 lb. boxes of "IMPERIAL MEAT CO. GROUND BEEF PATTY"
10 lb. boxes of "El Rancho MEAT & PROVISION ALL BEEF PATTIES"
20 lb. boxes of "IMPERIAL MEAT CO. GROUND BEEF PATTY"
50 lb. boxes of "HUNTINGTON MEATS GROUND BEEF"
50 lb. boxes of " HUNTINGTON MEAT PKG. INC. BEEF GROUND FOR FURTHER PROCESSING"
50 lb. boxes of "BEEF BURRITO FILLING MIX"
50 lb. boxes of "HUNTINGTON MEAT PKG. INC. DICED BEEF"
50 lb. boxes of "HUNTINGTON MEAT PKG. INC. SLICED BEEF"
10 lb. boxes of "Huntington Meat VEAL PATTY"
10 lb. boxes of "Imperial Meat VEAL PATTY"
10 lb. boxes of "El Rancho VEAL PATTY"
20 lb. boxes of "Huntington Meat VEAL PATTY"
20 lb. boxes of "Imperial Meat VEAL PATTY"
20 lb. boxes of "El Rancho VEAL PATTY"
Each box bears the establishment number "EST. 17967" inside the USDA mark of inspection on a label. The products were produced between January 22, 2009, and January 4, 2010, and were shipped to distribution centers, restaurants, and hotels within the State of California.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers (including restaurants) of the recall and that steps are taken to make certain that the product is no longer available to consumers.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef or ground beef patties that have been cooked to a temperature of 160° F. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a food thermometer to measure the internal temperature.
The following safety precautions should be taken when preparing or handling beef and veal products including:
1. Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry;
2. Wash cutting boards, dishes and utensils with hot, soapy water;
3. Immediately clean spills;
4. Keep raw meat, fish and poultry away from other food that will not be cooked;
5. Consumers should only eat ground beef or ground beef patties that have been cooked to a safe internal temperature of 160° F, whether prepared from fresh or frozen raw meat products;
6. Color is NOT a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7;
7. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a thermometer to measure the internal temperature;
8 Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90° F.; and
9. Refrigerate cooked meat and poultry within two hours after cooking.
Consumers should immediately discontinue use of the aforementioned products subject to this recall and direct any questions to the company Owner Robert Glenn at 323.726.9714. The toll-free USDA Meat and Poultry Hotline is also available at 888.674.6854 in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.
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