How to check if your food has been recalled

Guide · Updated October 13, 2026 · Based on FDA, CDC and FoodSafety.gov guidance (sources below)

Not medical advice. This guide summarizes public information from U.S. government health agencies for general education. It is not a substitute for advice from a doctor, pharmacist or other qualified health professional. If you have symptoms or questions about your health, contact a health professional. In an emergency, call 911.

Food recalls happen all the time, and most of them are announced quietly. A company finds a problem, notifies the FDA, and a short entry appears in a government database. Unless the recall is large or dangerous enough to make the news, you may never hear about it. This guide explains where recall information is published, how to tell whether the package in your pantry is actually affected, and what to do if it is.

What a food recall is

FoodSafety.gov, the federal government's food safety site, describes a food recall as a food producer taking a product off the market because there is reason to believe it may make people sick. In some situations, government agencies request or require the recall. Common reasons include:

• Germs such as Salmonella, Listeria or E. coli, or parasites such as Cyclospora.
• Foreign objects such as broken glass, metal or plastic.
• A major food allergen, such as milk, peanuts or sesame, that is in the food but not listed on the label.

Recalls are different from public health alerts. FoodSafety.gov notes that alerts are typically issued when a recall cannot be recommended, for example when an outbreak is under way but the food causing it has not been identified yet.

Know which agency covers your food

Two federal agencies handle most food recalls in the United States. The FDA covers most packaged foods, produce, seafood, dairy, bakery items, snacks and dietary supplements. The USDA regulates beef, poultry and processed egg products, so a recall of chicken nuggets or ground beef will usually come from USDA instead. If you are not sure which agency is responsible, FoodSafety.gov's recalls page combines notices from both. Your state or local health department may also post state-specific recalls.

Where to look for recalls

There are several places to check, and each has a slightly different scope:

• FDA's Recalls, Market Withdrawals & Safety Alerts page. This is the FDA's list of company announcements and press releases. It is easy to read, but the FDA itself notes that not all recalls have press releases or are posted there. Notices stay on the page for three years before moving to the FDA archive.
• The FDA enforcement report. Every FDA-monitored recall is entered here once it has been classified. Entries are short and technical but include lot codes, distribution areas and the recall class. Recall Radar's food recalls, supplement recalls and Class I recalls pages are built from this data and rewritten in plain English.
• FoodSafety.gov. It shows FDA and USDA recalls and alerts together, which is handy if you are checking meat and packaged food at the same time.
• The store and the company. Many retailers post recall notices at customer service or on their websites. Some stores also contact customers through loyalty programs. The recalling company's website usually has the most detailed instructions.

Because the enforcement report is written for regulators, it can be hard to search by brand name. When you look at a listing, read the product description and the "code information" field carefully.

How to match your package to a recall

This is the most important step, and the one most people skip. FoodSafety.gov stresses that recalls are very specific: all of the information must match for your product to be part of the recall. If any detail differs (brand, product name, use-by or freeze-by date, establishment number for meat and poultry, and so on) the product is not considered part of the recall.

Work through the package one detail at a time:

1. Brand and product name. Similar products from the same company are often not included. "Original" and "Spicy" versions may have different lots.
2. Package size. A recall may cover the 16 oz bag but not the 32 oz bag.
3. Lot, batch or production code. Look on the bottom of cans and jars, on the top or side flap of boxes, near the date on bags and pouches, or on the label of bottles. Codes are often printed in ink or stamped into the package.
4. Dates. Compare best-by, use-by or sell-by dates with the range in the notice.
5. UPC barcode. Many notices list the UPC number printed under the barcode.
6. Where and when you bought it. Recalls often list the states or stores that received the product.

If you have already thrown away the outer box, check whether inner bags or individual packets carry their own codes. If you truly cannot tell, contact the company or the store before eating the food.

What to do if your food is recalled

If the details match, FoodSafety.gov advises: do not open or eat the product. Instead, either return it to the place of purchase for a refund, or throw it away following the instructions in the recall notice so no one else eats it.

If the recall is for germs such as Listeria or Salmonella, those germs can spread to shelves, drawers and cutting boards. FoodSafety.gov recommends washing cookware, utensils and cutting boards with hot soapy water, washing fridge shelves and drawers, and then sanitizing them. Our guide on Listeria, Salmonella and E. coli recalls covers this in more detail.

If someone in your home already ate the food, see what to do if you ate recalled food. If the recall is for an allergen, it matters only to people with that allergy; see undeclared allergen recalls.

Understand how serious the recall is

Every FDA recall receives a class. Class I is the most serious and means there is a reasonable probability the product could cause serious health problems or death. Class III recalls involve products unlikely to cause health problems. Our guide to FDA recall classes explains each level. Even for lower-risk recalls, the safest choice is usually to stop using the affected product.

Make checking a habit

You do not need to check every item every day. A practical routine is to scan new recalls once a week, pay closer attention to Class I recalls, and check more carefully if someone in your household is pregnant, very young, older, or has a weakened immune system, since FoodSafety.gov notes recalled foods can be especially dangerous for these groups. Recall Radar's free email digest can do the weekly scan for you.

Sources

• FoodSafety.gov: Recalls and Outbreaks
• FDA: Recalls, Market Withdrawals, & Safety Alerts
• FDA: Recalls, Outbreaks & Emergencies (food)
• FDA: Recalls Background and Definitions