WASHINGTON, May 2, 2013 – Nestlé Pizza Company, a Little Chute, WI establishment, is recalling an undetermined amount of frozen pizzas that may be contaminated with extraneous materials and are the subject of a recall administered by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) and the Food and Drug Administration (FDA), FSIS announced today.
The following products are subject to USDA recall:
• California Pizza Kitchen® Limited Edition Grilled Chicken with Cabernet Sauce, UPC 71921 00781; production code is 3059525952.
• DiGiorno® Crispy Flatbread Pizza Tuscan Style Chicken, UPC 71921 02663; production codes are 3057525922 and 3058525921.
Each product package above has an establishment number of P-5754.
In addition, the following products are subject to FDA recall:
• DiGiorno® pizzeria!™ Bianca/White Pizza, UPC 71921 91484; production code is 3068525951.
• California Pizza Kitchen (CPK) Crispy Thin Crust White®, UPC 71921 98745; production codes are 3062525951, 3062525952 and 3063525951.
The problem was discovered after the firm received consumer complaints that small fragments of plastic were found in the CPK Crispy Thin Crust White Pizza. The problem was related to the lot of spinach used in the production of three additional varieties of pizza subject to recall. There has been one consumer report of injury thus far (a chipped tooth) associated with consumption of these products. The fragments are of clear, brittle plastic, in irregular triangles, and may have sharp edges.
All the pizzas being recalled were produced between February 26 and March 9 of this year and shipped to retail establishments nationwide.
Consumers with questions about the recall should contact Nestlé USA Consumer Services at 800-456-4394 or email@example.com for further instructions. Hours of operation are Monday through Friday, from 8 a.m. to 8 p.m., E.T. and this Saturday, May 4 from Noon to 8 p.m. E.T.
Grab your friends and family for lunch, dinner or happy hour and help raise money and awareness in the first "Dine for Relief" in support of the fight against Scleroderma.
Scleroderma comes from two Greek words: “sclero” meaning hard, and “derma” meaning skin. Scleroderma is a chronic autoimmune disorder which means the body's tissues are attacked by its own immune system. Scleroderma is an overproduction of collagen that can result in thickening or tightening of skin and scarring of internal organs.
Participating restaurants will donate a percentage of the check to The Relief Foundation started by St. Louis Scleroderma patient, Kelly Ellison.
Monday, April 29
California Pizza Kitchen
Tuesday, April 30
Thursday, May 2
54th Street Grill