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Mane Inc

FEI 1525827 · 1093 Mane Way, Lebanon, Ohio, 45036, United States

Per FDA, as of 2026-10-31 · Sources: FDA Data Dashboard, Import Alerts, Enforcement Reports

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Import alerts
0
Import refusals (5 years)
0
Warning letters
0
Last FDA action
2021-08-09
5 years ago

FDA record

  1. 2021-08-09
    RecallRecall F-0873-2021 · Class 1 · Ingredient used in manufacturing tested positive for Salmonella
    Flavored Bacon Ranch Seasoning Packaged in 25lb kraft paper bags
    Source: FDA Enforcement Reports
  2. 2021-08-09
    RecallRecall F-0874-2021 · Class 1 · Ingredient used in manufacturing tested positive for Salmonella
    BBQ Seasoning Packaged in 50lb poly bag/cardboard box combo and kraft paper bags
    Source: FDA Enforcement Reports
  3. 2021-08-09
    RecallRecall F-0875-2021 · Class 1 · Ingredient used in manufacturing tested positive for Salmonella
    SWEET & SMOKY BBQ Packaged in 50lb kraft paper bags
    Source: FDA Enforcement Reports
  4. 2010-03-01
    RecallRecall F-1623-2010 · Class 2 · The product was manufactured using hydrolyzed vegetable protein recalled by Basic Food Flavors, Inc. because it has the potential to be contaminated with Salmonella
    JALAPENO DIP MIX 50 pound paper bag Storage in 70-85 degrees F. Lot 552161 02/24/2010 S050560
    Source: FDA Enforcement Reports
  5. 2010-03-01
    RecallRecall F-1624-2010 · Class 2 · The product was manufactured using hydrolyzed vegetable protein recalled by Basic Food Flavors, Inc. because it has the potential to be contaminated with Salmonella
    WHITE QUESO SAUCE MIX 50 pound paper bag, Store70-85 degrees F. Lot #550431 1/12/2010 S051172
    Source: FDA Enforcement Reports
  6. 2010-03-01
    RecallRecall F-1625-2010 · Class 2 · The product was manufactured using hydrolyzed vegetable protein recalled by Basic Food Flavors, Inc. because it has the potential to be contaminated with Salmonella
    BBQ PORK RIND SEASONING 50 pound paper bag, Store 70-85 degrees F. Lot #550551 1/20/2010 S-1946-8
    Source: FDA Enforcement Reports
  7. 2010-03-01
    RecallRecall F-1626-2010 · Class 2 · The product was manufactured using hydrolyzed vegetable protein recalled by Basic Food Flavors, Inc. because it has the potential to be contaminated with Salmonella
    MEAT SEASONING 20 pound corrugated case, Store 70-85 degrees F. S-2876-3 Lot 548329 11/17/2009 & Lot 548328 11/17/2009
    Source: FDA Enforcement Reports
  8. 2010-03-01
    RecallRecall F-1627-2010 · Class 2 · The product was manufactured using hydrolyzed vegetable protein recalled by Basic Food Flavors, Inc. because it has the potential to be contaminated with Salmonella
    SEASONED HOAGIE SEASONING 50 pound paper bag, Store 70-85 degrees F. S-4486-2 Lot 549548 12/17/2009 & Lot 549549 12/17/2009
    Source: FDA Enforcement Reports
  9. 2010-03-01
    RecallRecall F-1628-2010 · Class 2 · The product was manufactured using hydrolyzed vegetable protein recalled by Basic Food Flavors, Inc. because it has the potential to be contaminated with Salmonella
    DILL DIP SEASONING 46.5 pound corrugated case, Store 70-85 degrees F. S-3183-1 Lot 548781 11/24/2009 & Lot 549538 12/16/2009
    Source: FDA Enforcement Reports
  10. 2010-03-01
    RecallRecall F-1629-2010 · Class 2 · The product was manufactured using hydrolyzed vegetable protein recalled by Basic Food Flavors, Inc. because it has the potential to be contaminated with Salmonella
    MESQUITE SMOKED BACON 50 pound paper bag, Store 70-85 degrees F. S049734 Lot 550393 01/11/2010
    Source: FDA Enforcement Reports
  11. 2010-03-01
    RecallRecall F-1630-2010 · Class 2 · The product was manufactured using hydrolyzed vegetable protein recalled by Basic Food Flavors, Inc. because it has the potential to be contaminated with Salmonella
    SPINACH DIP SPICE 50 pound corrugated case, Store 70-85 degrees F. S48631 Lot 548996 12/01/2009
    Source: FDA Enforcement Reports
  12. 2010-03-01
    RecallRecall F-1631-2010 · Class 2 · The product was manufactured using hydrolyzed vegetable protein recalled by Basic Food Flavors, Inc. because it has the potential to be contaminated with Salmonella
    CREAMY GARLIC SAUCE MIX 50 pound paper bag, Store 70-85 degrees F. S050563 Lot 548997  12/02/2009, Lot 548998  12/02/2009, Lot 549532  12/15/2009, Lot 549794  12/18/2009, Lot 549795  12/18/2009, Lot 549963  01/05/2010, Lot 550550  0…
    Source: FDA Enforcement Reports