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# California Firm Recalls Sausage Products Due To Misbranding and Undeclared Allergen
- URL: https://www.foodconsumer.org/california_firm_1119141028/
- Published: 2014-11-20T09:27:00.000Z
- Updated: 2026-09-22T16:33:24.000Z
- Description: Sapar USA, doing business as Fabrique Delices, is recalling about 12 pounds of garlic sausage that carries the label of a different product and does not declare the nonfat dry milk it contains. A sales representative spotted the error at a food show; no reactions have been reported.
- Author: Food Consumer
- Tags: Alerts, Shopping, #vivvo-import

### Class I Recall

**081-2014**

**Health Risk: HighNov 19, 2014**

Congressional and Public Affairs   
 Edward A. Stoker   
(202) 720-9113

**WASHINGTON, Nov. 19, 2014 –** Sapar USA, Inc. (DBA Fabrique Delices), a Hayward, Calif. establishment is recalling approximately 12 pounds of sausage products because of misbranding and an undeclared allergen, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products contain nonfat dry milk, a known allergen which was not declared on the label.

The products subject to recall are:

- Pieces of “Fabrique Delices, Saucisson A L’ail Garlic Sausage – Nonfat Dry Milk Added,” each approximately .83-lb each, with product code 5511\. The misbranded products bear the label of another product, “Fabrique Delices, Saucisson Sec”

The product, produced on November 6, 2014, bears the establishment number “EST 6206” inside the USDA mark of inspection. The products were sold through distribution centers in California, Pennsylvania and Texas to institutional and retail outlets. 

The problem was discovered by one of the firm’s sales representatives who was providing samples of the product at a food show and noted the error. 

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider. When available, the retail distribution list(s) will be posted on the FSIS website at [www.fsis.usda.gov/recalls](http://www.fsis.usda.gov/recalls?ref=foodconsumer.org).

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

Consumers with questions about the recall should contact Antonio Pinheiro at (510) 441-9500\. Media with questions should contact Sebastien Espinasse at (510) 441-9500\. 

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at [AskKaren.gov](http://www.askkaren.gov/?ref=foodconsumer.org) or via smartphone at [m.askkaren.gov](http://m.askkaren.gov/?ref=foodconsumer.org). “Ask Karen” live chat services are available Monday through Friday from 10 a.m. to 4 p.m. ET. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

| **USDA Recall Classifications** |                                                                                                                                                                 |
| ------------------------------- | --------------------------------------------------------------------------------------------------------------------------------------------------------------- |
| **Class I**                     | This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death. |
| **Class II**                    | This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.                               |
| **Class III**                   | This is a situation where the use of the product will not cause adverse health consequences.                                                                    |

*Last Modified Nov 19, 2014*