Low-Moisture Part-Skim Mozzarella String Cheese With Tomato and Italian Style Seasonings, sold under Kraft bra

Recall map → All recalls → F-0403-2014

Low-Moisture Part-Skim Mozzarella String Cheese With Tomato and Italian Style Seasonings, sold under Kraft brand or Polly-O brand and packaged with 12 pieces of mozzarella cheese with tomato and Italian style seasoning individually wrapped in plastic and sold in a plastic bag with a net weight of 9 oz. (255g). Kraft Foods Group · reported 2013-12-04

Terminated This recall has been closed out by the agency.

Reason for recall: Some varieties of Kraft and Polly-O String Cheese and String Cheese Twist products may spoil before their "Best When Used By" code dates, leading to product discoloration. The affected products all have code dates from October 25, 2013 through February 11, 2014.
Classification: Class II
Recall initiated: 2013-10-25
Reported by the agency: 2013-12-04
Closed out (terminated): 2015-10-29
Recalling firm: Kraft Foods Group
Northfield, IL
United States
This is the firm that issued the recall — commonly a distributor or processor. It is not the origin of contamination.
Distribution (the agency's own words): US: Nationwide (AL, AR, AZ, CA, CO, CT, FL, GA, HI, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MS, MT, NC, ND, NE, NH, NJ, NM, NV, NY, OH, OK, OR, PA, SC, SD, TN, TX, UT, VA, WA, WI, WV, WY) + Guam + Puerto Rico
States we parsed from that text: AL AR AZ CA CO CT FL GA HI IA ID IL IN KS KY LA MA MD ME MI MN MO MS MT NC ND NE NH NJ NM NV NY OH OK OR PA PR SC SD TN TX UT VA WA WI WV WY
The agency named these states. Parse method explicit_state_list, confidence high.
Food category: Dairy Produce (fruit & vegetables) Sauces, condiments & spicesderived
Assigned by a reviewed keyword rulebook over the product description, not by the agency.
Recall type: Voluntary: Firm initiated
Recall number: F-0403-2014

This page reproduces a record published by the US Food and Drug Administration. It is not real-time: recalls typically appear in FDA's Enforcement Report weeks after they begin — a median of 40 days, see publication lag. For current food safety information consult FDA and USDA FSIS directly.