A recall in which eating the food will not cause adverse health consequences (e.g., minor container defect, lack of English labeling in a retail food) is called a

• A. Class II recall
• B. No recall
• C. Class I recall
• D. Class III recall

Answer: (D)

Recalls are organized by the level of health risk posed by the defect. When eating the food is not expected to cause adverse health consequences, the issue is considered a low-risk deviation. This is the kind of defect that doesn’t threaten safety, so it fits the lowest risk category for recalls. That category is called a Class III recall. It covers problems like minor packaging defects or labeling issues that don’t create a health hazard. Higher classifications are Class I, for defects likely to cause serious health problems or death, and Class II, for problems that might cause temporary or reversible health effects or have a remote probability of adverse effects. So, for a defect that isn’t expected to affect health, the correct classification is Class III.