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Old 02-02-2013, 05:45 PM
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Default Sam's Club recall Gold Coast Crab/Salmon/Lobster Spreads/Dips

Got the following email from Sam's Club today. I did buy the Salmon spread but, fortunately, the expiration date is beyond the recall window.

Just an FYI for those who have recently purchased these popular products who may not have gotten the recall notice.

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February 2, 2013

Goldcoast Salads - Crab Spread

Dear Sam's Club Member:

Earlier today, we were notified that Goldcoast Salads, in conjunction with the Food and Drug Administration, has initiated a Recall of one lot of Blue Crab Spread due to the potential presence of Listeria. Goldcoast Salads has asked us to recall any of this product sold with an expiration date of 01/31/2013

In an abundance of caution, the manufacturer is also voluntarily removing:

Blue Crab Spread with a UPC of 008335500125 and an expiration date on or before 02/14/2013
Smoked Salmon Spread with a UPC of 0083355500128 and an expiration date on or before 02/03/2013
Maine Lobster Spread with a UPC of 0083355500124 and an expiration date on or before 02/16/2013
Albacore Tuna Spread with a UPC of 0083355500129 and an expiration date on or before 02/03/2013
Our records reflect you may have purchased one or more of the above items. If any of these products are still in your possession or inventory, we request you return the product(s) to your local Sam’s Club for a full refund. If you have resold any of these products, we request you contact your customers and notify them of the recall or voluntarily removal.

At Sam's Club, we adhere to strict quality assurance controls and work with our suppliers to ensure that we provide you with quality products. The supplier is cooperating fully with the Food and Drug Administration to resolve the issue.

Your prompt action to this notice is recommended and strongly encouraged. Goldcoast Salads recommends members with any questions or concerns should contact them directly at 888-392-0707.

We apologize for any inconvenience and look forward to meeting your needs in the future.

Sincerely,

Frank Yiannas
Vice President of Food Safety
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