Grossglockner Inc. Recalls Pork Products Due To Misbranding
WASHINGTON, Aug. 3, 2016 – Grossglockner Inc., a Canandaigua, N.Y. establishment, is recalling approximately 204 pounds of fully cooked, not shelf stable, pork sausage banger products due to misbranding and an undeclared allergen, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The firm affixed the incorrect label to the back of products on the July 6, 2016 packaging date. The products have the “Banger Sausage” front label but have an incorrect ingredients label for “Wiener Products” on the back of the package. The Banger sausages contain breadcrumbs formulated with wheat; however, the back label is not correct and thus, does not sub-list the breadcrumbs. Therefore, wheat is not declared and may elicit allergic reactions in those allergic to wheat products.
The pork sausage items were produced on July 5, 2016. The following product is subject to recall: [View Labels (PDF Only)]
- 16-oz. vacuum-packed packages containing “Handcrafted by Joseph Brunner Wegmans Bangers 8% Bread Crumbs” bearing lot number “18716” and a sell-by date of 08/24/2016.
The products subject to recall bear establishment number “EST. M-6373” inside the USDA mark of inspection. These items were shipped to Wegman’s stores in Pennsylvania, Maryland, New Jersey, and Virginia.
The problem was discovered by Wegman’s store personnel. Wegman’s Corporate Headquarters contacted the establishment, which alerted FSIS personnel of the issue.
There have been no confirmed reports of adverse reactions due to consumption of this product. 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.
Media and consumers with questions about the recall can contact Elizabeth Brunner, Director of Operations, at (585)-266-4960 ext. 103.
