Grippo's BAR-B-Q FLAVORED POTATO CHIPS, 1oz, 1 1/8oz, 1¿oz, 3.5oz, 8oz, 12oz bags & 1.5lb boxes, INGREDIENTS:

Recall map → All recalls → F-1399-2013

Grippo's BAR-B-Q FLAVORED POTATO CHIPS, 1oz, 1 1/8oz, 1¿oz, 3.5oz, 8oz, 12oz bags & 1.5lb boxes, INGREDIENTS: SELECTED POTATOES, VEGETABLE OIL***AND SALT, SUGAR, TORULA YEAST, SPICES, MONOSODIUM GLUTAMATE, CORN FLOUR ONION POWDER, GARLIC POWDER, NATURAL HICKORY SMOKE FLAVOR, CARMEL COLOR, PAPRIKA EXTRACT, SILICON DIOXIDE. CONTAINS: SULFITES. www.grippopotatochips.com GRIPPO POTATO CHIP CO, INC. CINCINNATI, OH 45239 UPC: 0 76847 13131 3 Product Quantity Distributed: 19,685cs/60/1oz bags; 19,755cs/48/1 1/8oz bags; 56,217cs/24/1¿oz bags; 61,413cs/18/3.5oz bags; 88,940cs/6/Twin Pks; 59,790cs/9/8oz bags; 42,204cs/6/12oz bags; 73,685cs/36/1oz bags & 152,845/1.5# boxes. Grippo Potato Chip Co., Inc. · reported 2013-05-22

Terminated This recall has been closed out by the agency.

Reason for recall: During an inspection by the Ohio Department of Agriculture, the firm was notified of numerous metal fragments in the salt hopper.
Classification: Class II
Recall initiated: 2013-03-15
Reported by the agency: 2013-05-22
Closed out (terminated): 2013-09-10
Recalling firm: Grippo Potato Chip Co., Inc.
Cincinnati, OH
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): Product was distributed to the following states: IL, IN, KY, OH, TN & VA.
States we parsed from that text: IL IN KY OH TN VA
The agency named these states. Parse method explicit_state_list, confidence high.
Food category: Produce (fruit & vegetables) Snack foodsderived
Assigned by a reviewed keyword rulebook over the product description, not by the agency.
Recall type: Voluntary: Firm initiated
Recall number: F-1399-2013

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.