Recalls
On this page you’ll find recent recall alerts for food and feed products distributed or produced in Georgia. These alerts include the reason for the recall, a description of the issue, and a complete listing of affected products with identifying information.
Learn more about recallsUSDA: Food Safety Steps for Spring Holiday Meals (03/30/2026)
USDA's Simple Food Safety Steps for Spring Holiday Meals
Spring holidays bring families and friends together for Easter ham, Passover brisket, and Mother’s Day egg-based brunch dishes. As consumers across America prepare these traditional meals for large gatherings, following basic food safety practices can help reduce the risk of foodborne illness.
“Spring holidays are about cherished traditions—sharing Easter ham, Passover brisket, or a Mother’s Day brunch with those you love,” said Under Secretary for Food Safety Dr. Mindy Brashears. “Don’t let foodborne illness spoil these special moments. Keep your loved ones safe by following the U.S. Department of Agriculture’s (USDA) Four Steps to Food Safety when preparing your favorite holiday meal.”
USDA encourages consumers to follow these food safety tips during Easter, Passover, and Mother’s Day:
The Danger Zone
- Bacteria multiply rapidly between 40 degrees F and 140 degrees F. This temperature range is called the Danger Zone.
- Food should not be left in the Danger Zone for more than two hours (called the two-hour rule). After two hours, bacteria can reach dangerous levels that can cause foodborne illness.
- Perishable foods, such as ham slices, brisket, and deviled eggs, should be discarded if left out for longer than two hours in the Danger Zone.
Explore more resources including a one-stop guide to cooking, serving, and storing a safe holiday meal.