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Last month, Frito-Lay issued a recall notice for over 6,000 13-ounce bags of its Lay’s Classic Potato Chips because they contained an undeclared milk allergen. On Jan. 27, the U.S. Food and Drug Administration (FDA) upgraded the recall to Class I status, indicating its highest risk level.
Frito-Lay issued the recall after customers alerted the brand that the Party Size Lay’s Classic Potato Chips contained milk, but the allergen was not listed on the packaging. The select Lay’s may cause severe or life-threatening reactions to those with milk allergies or sensitivities.
There have been no allergies or adverse reactions reported to date.
What Is a Class I Recall?
According to the FDA, a Class I recall is “a situation in which there is a reasonable probability that the use of, or exposure to, a violative product will cause serious adverse health consequences or death.” It is the most serious classification out of a possible three.
How to Identify the Recalled Lay's Chips
The details of the recall are otherwise unchanged. The impacted chips were sold at select retailers and e-commerce distributors in Oregon and Washington. They were available for purchase as early as Nov. 3 and bear the “Guaranteed Fresh” date of Feb. 11, 2025.
Additionally, the recalled Classic Potato Chips have the UPC 28400 31041 and both the “Guaranteed Fresh” date of Feb. 5, 2025, and either Manufacturing Code 6462307xx or 6463307xx.
No other Frito-Lay products or Lay’s chips or sizes are affected by this recall.
What to Do if You Purchased the Affected Product
If you have the recalled chips—and have a milk allergy or sensitivity—you should not consume them. Instead, throw them away or return them to the place of purchase for a refund.
If you don’t have a milk allergy or sensitivity, you can still consume the Lay’s, as there is nothing inherently unsafe about the chips. Frito-Lay is simply exercising caution by recalling the mislabeled packages.
If you have any questions regarding the recall, you can contact Frito-Lay at 1-800-352-4477, Monday to Friday, from 9 a.m. to 4:30 p.m. CST.
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