Updated: May 13
Check your refrigerator for these product codes
Wayne Farms recalls about 585,000 pounds of ready-to-eat chicken breast fillets that may be undercooked.
This is in addition to the original recall in April.
The USDA issued this additional information this week:
This release is being reissued to include an expansion of the recall to a new product that was distributed to retail locations. Additionally, the recall has been expanded from 30,285 pounds to 585,030 pounds. There are five new production codes (23618, 24357, 24512, 24583, and 24957) and 66 different “use by” dates (ranging from 5–10–22 through 4–29–23). This release has been updated to include the new product, the expanded weight, additional labels, and additional distribution information.
The original recall includes:
9-lb. cases containing 8 packages of 6-oz “ALL NATURAL FIRE GRILLED CHICKEN BREAST” with “use by” dates ranging from 5/10/22 to 4/29/23.
9-lb. cases containing 12 packages of 4-oz “ALL NATURAL FIRE GRILLED CHICKEN BREAST” with “use by” dates ranging from 5/10/22 to 4/29/23.
6-lb. cases containing 24 individual packages of 4-oz “ALL NATURAL FIRE GRILLED CHICKEN BREAST FILLET” with “use by” date 3/5/23.
16-oz. zippered plastic packages containing “CHEF’S CRAFT CHICKEN BREAST FILLET” and establishment number P-20214 printed next to the 3/23/2023 best by date.
The recalled products will have “EST. 20214” on the case and packaging.
They were shipped to distributors across the country and then redistributed to restaurants and stores.
Eating undercooked chicken can cause food poisoning
According to the U.S. Centers for Disease Control and Prevention, raw or undercooked chicken is often contaminated with various bacteria that can cause food poisoning. You can also get sick from foods or drinks contaminated by raw chicken or its juices.
Here are some steps you can take to avoid food poisoning from chicken from the CDC:
Place chicken in a disposable bag before putting it in your shopping cart or refrigerator to keep raw juices from getting onto other foods.
Wash hands with warm, soapy water for 20 seconds before and after handling chicken.
Do not wash raw chicken. During washing, chicken juices can spread in the kitchen and contaminate other foods, utensils, and countertops.
Use a separate cutting board for raw chicken.
Never place cooked food or fresh produce on a plate, cutting board, or other surfaces that previously held raw chicken.
Wash cutting boards, utensils, dishes, and countertops with hot soapy water after preparing chicken and before preparing the next item.
Use a food thermometer external icon to make sure the chicken is cooked to a safe internal temperature of 165°F.
If cooking a microwaveable meal that includes frozen raw chicken, handle it as you would fresh raw chicken. Follow cooking directions carefully to prevent food poisoning.
If you think the chicken you are served at a restaurant or anywhere else is not fully cooked, send it back for more cooking.
Refrigerate or freeze leftover chicken within 2 hours (or within 1 hour if the food is exposed to temperatures above 90°F, like a hot car or summer picnic).
FSIS is concerned that some products may be in consumers’ or restaurants’ freezers or refrigerators. Consumers are urged not to eat these products. Restaurants are urged not to serve these products. These products should be thrown away or returned to the place of purchase.