Overview of recall records associated with Josephson's Smokehouse, including dates, categories and classifications where available.
Classification mix: Class II: 3.
The hot smoked fisheries products in vacuum packages were undercooked and have a potential hazard of Clostridium botulinum toxin formation.
The hot smoked fisheries products in vacuum packages were undercooked and it has a potential hazard of Clostridium botulinum toxin formation.
The hot smoked fisheries products in vacuum packages were undercooked and it has a potential hazard of Clostridium botulinum toxin formation.
This page summarizes recall records in which the official source identifies Josephson's Smokehouse as the recalling firm or manufacturer. The number of records should not be treated as a safety rating or a measure of company size, because recall counts depend on product mix, reporting periods and how government records are organized.
Compare the dates, categories and classifications together rather than relying on the total alone. Open an individual record for the recalled product, reason, distribution details and current instructions available from the source.
