Diced Yellow Onion. 1) Product is labeled in part: "***Onion Yellow Diced***ORB***Orthodox Rabbinical Board

Recall map → All recalls → F-1915-2012

Diced Yellow Onion. 1) Product is labeled in part: "Onion Yellow DicedORBOrthodox Rabbinical Board of Broward and Palm Beach CountiesRefrigerate at 34 F" "FC Onion Yellow DicedORBOrthodox Rabbinical Board of Broward and Palm Beach CountiesRefrigerate at 34 F" Item # 159280 Onion Yellow Diced 1/4" 4/5#. Item # 301540 FC ONION YELLOW DICED 1/2" 4/5#. Item # 301560 FC ONION YELLOW DICED 1/4" 2/7#. Item # 301580 FC ONION YELLOW DICED 3/4" #. 2) Yellow Onion. Product is labeled in part: "FC Onion Diced 1/4" EVBORBOrthodox Rabbinical Board of Broward and Palm Beach CountiesRefrigerate at 34 F***" Item # 301565 FC ONION DICED 1/4" EVB. FreshPoint South Florida · reported 2012-08-15

Terminated This recall has been closed out by the agency.

Reason for recall: FreshPoint South Florida is recalling sliced fresh yellow onions and salsa products processed using yellow onions sourced from Gills Onions, LLC which were recalled for Listeria monocytogenes.
Classification: Class I
Recall initiated: 2012-07-27
Reported by the agency: 2012-08-15
Closed out (terminated): 2014-10-08
Recalling firm: FreshPoint South Florida
Pompano Beach, FL
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): Products were distributed in South Florida.
States we parsed from that text: FL
The agency named these states. Parse method explicit_state_list, confidence high.
Food category: Produce (fruit & vegetables) Salads & fresh-cut producederived
Assigned by a reviewed keyword rulebook over the product description, not by the agency.
Recall type: Voluntary: Firm initiated
Recall number: F-1915-2012

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.