Grated Parmesan Cheese
Prefix 004 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Recalls
- October 1, 2014reportedUnited StatesFDASalmonella
4C GRATED CHEESE HOMESTYLE 100% NATURAL PARMESAN, NET WT. 6 OZ. (170g) glass jars, UPC Number:0-41387-32790-8. Manufactured by 4C FOOD CORP., BROOKLYN, NY…
Official wording (English):
4C Foods Corp. has recalled 4C HomeStyle Parmesan Grated Cheese due to Salmonella contamination.
Lots and dates in the notice: Unit Code: BEST BY JUL 21 2016 4CF22:37:05 to BEST BY JUL 21 2016 4CF24:00:00 BEST BY JUL 22 2016 4CF00:00:01 to BEST BY JUL 22 2016 4CF06:00:00 Case Code: Best By: JUL 21 2016 4CF 22:37 to Best By: JUL 21 2016 4CF 24:00 Best By: JUL 22 2016 4CF 00:00 to Best By: JUL 22 2016 4CF 06:00
A recall covers only the lots, dates and markets named in the official notice. It does not mean every pack with this barcode is affected.
All food recalls in the United States →
Matched to this product by its barcode. Sources: RappelConso (DGCCRF), Licence Ouverte 2.0 · openFDA (U.S. FDA), CC0 · Health Canada / CFIA Recalls and Safety Alerts, Open Government Licence – Canada · Food Standards Agency, OGL v3. Reason category: Shelfpedia classification of the official reason.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 500 kcal | 25% |
| Total fat | 600.0 g | 769% |
| Saturated fat | 400.0 g | 2,000% |
| Total carbohydrate | 0.00 g | 0% |
| Total sugars | 0.00 g | — |
| Dietary fiber | 0.00 g | 0% |
| Protein | 800.0 g | 1,600% |
| Sodium | 0.03 g | 1% |
Open Food Facts, ODbL, record updated April 20, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
GRATED PARMESAN CHEESE [ PASTEURIZED PART SKIM MILK, CHEESE CULTURE, SALT, ENZYMES (RENNET)].
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Prices reported by shoppers
| Date | Price | City |
|---|---|---|
| September 14, 2026 | $7.09 | New York, NY |
Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.
Source: Open Prices (Open Food Facts), ODbL
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 25 kcal | — |
| Total fat | 1.5 g | 2% |
| Saturated fat | 1.0 g | 5% |
| Sodium | 50 mg | 2% |
| Dietary fiber | 0.0 g | 0% |
| Protein | 2.0 g | — |
- USDA food category
- Milk/Milk Substitutes
- Data provider
- Euromonitor
- In FoodData Central
- Since April 23, 2026
- FDC ID
- 2756869
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
4C Foods Corp.
Open Food Facts, ODbL
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Cheeses”: 5.20 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- USDA label data
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
