Quick Answer
The US Food and Drug Administration has classified an ongoing alfredo sauce recall as Class I, its most severe risk level. The recall covers 913 cases of food service alfredo sauce produced by The Coffee Connexion Co., Inc. of Lebanon, Tennessee, after a dry milk powder ingredient tested positive for salmonella.
The affected product is packaged in 3 pound 7 ounce sealed poly bags, 12 bags per case, distributed across 41 US states. The voluntary recall was initiated on May 6, 2026, and elevated to Class I by the FDA. The official FDA recall number is H-0909-2026 and the product UPC is 0039954921963.
No illnesses have been confirmed at the time of writing, but the product carries best by dates stretching into 2028, so commercial buyers should pull stock immediately.
What Class I actually means
The FDA classifies food recalls into three risk tiers. Class I is the most serious. It means there is a reasonable probability that consuming the contaminated product will cause serious adverse health consequences or death.
That is the same risk level used for undeclared peanut allergens, listeria contaminated deli meats, and lead in baby food. A Class I designation is a hard signal to food service operators to stop using the product, secure the inventory, and document the disposal for insurance and regulatory purposes.
How the contamination happened
The contamination did not originate at the alfredo sauce packaging facility. It came from a third party supplier that provided the dry milk powder used in the sauce formula. The Coffee Connexion Co. was notified after routine ingredient testing flagged salmonella in a batch of the powder, and the company voluntarily initiated the recall on May 6, 2026.
The FDA then completed its own assessment of the supply chain risk, the volume of distribution, and the vulnerability of likely end consumers in food service settings. The elevation to Class I status reflects that the product is used in commercial kitchens, institutional dining halls, and food service operations that may not catch the recall through consumer channels.
Affected product details
If you operate a restaurant, school cafeteria, food distribution facility, or institutional kitchen, check your stock against the following identifiers immediately.
| Field | Value |
|---|---|
| Product UPC | 0039954921963 |
| FDA recall number | H-0909-2026 |
| Packaging | 3 pound 7 ounce sealed poly bags, 12 per case |
| Total cases recalled | 913 |
| Recall date | May 6, 2026 (voluntary), elevated to Class I subsequently |
The affected lots and best by dates are:
- Batches 046188 to 046193 with a best by date of January 12, 2028.
- Batches 047290 to 047296 with a best by date of February 16, 2028.
- Batches 048029 to 048034 with a best by date of March 9, 2028.
- Batches 049089 to 049094 with a mid 2028 best by date.
Where the product was distributed
The 913 cases shipped across 41 US states, covering the bulk of the country.
- Northeast: Maine, New Hampshire, Massachusetts, Rhode Island, New York, New Jersey, Pennsylvania.
- South: Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Maryland, Mississippi, North Carolina, South Carolina, Tennessee, Virginia.
- Midwest: Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, Ohio, South Dakota, Wisconsin.
- West: Arizona, California, Colorado, Montana, New Mexico, Oklahoma, Oregon, Texas, Utah, Washington, Wyoming.
Because the product is packaged for food service, individual home shoppers are unlikely to find it in a typical grocery aisle. The bigger risk is commercial kitchens that source through broadline distributors.
Salmonella health risks at a glance
Salmonella is a bacterial pathogen that causes salmonellosis, a gastrointestinal infection that ranges from mild to severe. Most healthy adults recover within four to seven days without specific treatment, but the disease can be far more serious for vulnerable populations.
People at higher risk include young children, older adults, pregnant women, and anyone with a compromised immune system. In severe cases the infection can spread from the gut into the bloodstream and cause invasive disease, hospitalisation, or death.
Symptoms typically appear 12 to 72 hours after eating contaminated food and include:
- Fever and chills.
- Abdominal cramps.
- Severe diarrhea, which may become bloody.
- Nausea and vomiting.
Anyone who develops these symptoms after eating alfredo sauce from a commercial kitchen during the relevant window should contact a healthcare provider.
What food service operators should do right now
- Stop using any alfredo sauce that matches the UPC and packaging description above.
- Quarantine the stock in a clearly labelled area to prevent accidental use.
- Check the lot and best by dates against the published ranges.
- Contact your distributor for return instructions and a credit, or follow the FDA recall notice for disposal procedures.
- Document the disposal or return for your food safety records.
- Review your menu for the time window the product may have been served and notify your local health department if guidance requires it.
What home consumers should know
Most home shoppers will not be exposed to this product directly because it is sold in food service packaging rather than retail jars. The relevant question for households is whether you recently ate alfredo pasta at a restaurant or institutional cafeteria and developed salmonella style symptoms within the typical 12 to 72 hour window.
If you did, document what you ate and where, hydrate aggressively, and contact a healthcare provider. Pay particular attention to children, older adults, and immune compromised family members.
Important disclaimer
This article summarises a public FDA enforcement report. It is not medical advice. If you suspect a salmonella infection, contact a qualified healthcare provider. For the most up to date recall information, consult the FDA enforcement report listing for recall number H-0909-2026 or your local food safety authority. For more on how we handle health and product safety coverage, see our site disclaimer page.
Frequently asked questions
Has anyone been sickened by this alfredo sauce?
According to the current FDA enforcement report there are no officially confirmed illnesses tied to this recall. The Class I designation reflects potential risk, not a confirmed outbreak.
Why is the recall Class I if no one is sick?
Class I is a risk based classification. It is assigned when the probability of serious harm from consuming the product is reasonable, even before an outbreak is confirmed.
Where can I check for new recall updates?
The FDA enforcement report database lists every active and resolved food recall, searchable by recall number, UPC, or company name.
The takeaway
The Class I status, the 41 state distribution footprint, and the long best by dates that stretch into 2028 are what make this alfredo sauce recall worth taking seriously even with no confirmed illnesses. Commercial kitchens should pull and quarantine stock immediately, document the action, and watch the FDA enforcement page for updates. Home consumers who ate at restaurants during the window should monitor for symptoms and seek care if they appear.
