A second chance for faulty food? FDA calls it ‘reconditioning’

When a school lunch supplier repackaged moldy applesauce into canned goods and fruit cups, it drew a sharp warning from federal health regulators last month — and general disgust from almost everyone else. But even as Food and Drug Administration officials prepare to re-inspect Snokist Growers of Yakima, Wash., to ensure that the applesauce maker keeps toxin-tainted fruit off store shelves, federal officials and industry experts acknowledge that Snokist is not alone in “reworking” faulty food. Turning imperfect, mislabeled or outright contaminated foods into edible — and profitable — goods is so common that virtually all producers do it, at least to some extent, sources say.

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