Our 3 meat special sausage cheese pepperoni canadian bacon pizza, our 3 meat special

85
Caution
Safety Score (out of 100)

Contains 1 flagged ingredient

Our 3 meat special sausage cheese pepperoni canadian bacon pizza, our 3 meat special receives a safety score of 85/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. The product contains 1 ingredient that have been flagged for potential safety concerns by regulatory or consumer advocacy databases. Product label data is sourced from the OpenFoodFacts collaborative database. See the full ingredient breakdown and safety assessment below.

Barcode
0083554098952
Nutri-Score
d
NOVA Group
4 — Ultra-processed
Serving Size
0.2 PIZZA (130 g)

What the Data Says About

Our 3 meat special sausage cheese pepperoni canadian bacon pizza, our 3 meat special carries a composite safety score of 85/100, which we classify as "Caution" on our four-tier shelf-label framework. The score is computed by mapping each labeled ingredient against FDA Substances Added to Food (SAFFA) regulatory status and CSPI Chemical Cuisine classifications, then penalizing the overall product for each additive rated as caution-or-worse. Product data originates from the OpenFoodFacts collaborative catalog; safety annotations come from federal regulators and the Center for Science in the Public Interest.

Our scan identified 1 flagged ingredient in this product — components that at least one official source has classified as requiring caution, targeted avoidance, or further evaluation. Flagged ingredients are the items most likely to surface in FDA inspection findings, state-level ingredient bans, or outbreak-related recall notices, so the per-ingredient breakdown below is the most useful lens for anyone screening this product for a specific dietary concern.

On the NOVA processing scale, Our 3 meat special sausage cheese pepperoni canadian bacon pizza, our 3 meat special is classified as Group 4 (Ultra-processed). NOVA measures industrial processing intensity rather than ingredient-level safety, so it complements the SAFFA and CSPI ratings: a product can be clean on additive flags but heavily processed, or lightly processed but carry individually flagged ingredients. Combining both lenses gives a fuller picture than either alone. The Nutri-Score grade of D reflects nutritional balance — calories, saturated fat, sugar, sodium versus fiber, protein, and produce content — which again is a distinct dimension from additive safety and worth weighing alongside the scores above.

Safety Profile at a Glance

Composite safety metrics for Our 3 meat special sausage cheese pepperoni canadian bacon pizza, our 3 meat special
Metric Value Source
PlainFoodSafe Score 85/100 FDA SAFFA + CSPI composite
Flagged ingredients 1 CSPI/FDA review
NOVA processing group Group 4 OpenFoodFacts
Nutri-Score D OpenFoodFacts

Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.

Ingredient Safety Analysis

1
Crust:
2
Flour
3
Wheat
4
Organic Malted Barley
5
Water
6
Soybean Oil
7
Yeast
8
Salt
Flavoring
Cut Back
9
Dextrose
ANTICAKING AGENT OR FREE-FLOW AGENT, COLOR OR COLORING ADJUNCT, DRYING AGENT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, HUMECTANT, LUBRICANT OR RELEASE AGENT, NUTRITIVE SWEETENER, SOLVENT OR VEHICLE, STABILIZER OR THICKENER
Cut Back GRAS
10
Calcium Propionate {Preservative} And Soy Letcithin
11
. Cheese:
12
Low Moisture Part Skim Mozzarella: Pasteurized Part Skim Milk
13
Cheese Cultures
14
Enzymes
15
. Cooked Sausage:
16
Pork
17
Pepper
18
Sage
19
Garlic
FLAVORING AGENT OR ADJUVANT
GRAS
20
Spices
21
. Sauce:
22
Organic Tomato Puree
23
Tomatoes
24
Corn Oil
25
Olive Oil
26
Spices And Garlic
27
. Cheese
28
Chedder:
29
Made From Cultured Pasteurized Milk
30
Enzymes And Annatto Color
31
If Colored
32
Potato Starch And Powdered Cellulose
33
To Prevent Caking
34
Natamycin
FUMIGANT
Safe Approved
35
Natural Mold' Inhibitor
36
. Canadian Style Bacon
37
Chunked And Formed
38
Includes Pork Sirloin Hips
39
Cured With Water
40
Potassium Lactate
FLAVOR ENHANCER
GRAS
41
Sugar
Sweetener
Cut Back
42
Sodium Nitrite
ANTIMICROBIAL AGENT, ANTIOXIDANT, COLOR OR COLORING ADJUNCT, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, PROPELLANT
Avoid Prior Sanctioned
43
. Pepperoni:
44
Pork And Beef
45
Lactic Acid Starter Culture
46
Oleoresin Of Paprika
47
Flavorings
48
Sodium Ascorbate
ANTIOXIDANT, COLOR OR COLORING ADJUNCT, DOUGH STRENGTHENER, FLOUR TREATING AGENT, LEAVENING AGENT, NUTRIENT SUPPLEMENT, OXIDIZING OR REDUCING AGENT, PROCESSING AID, SURFACE-FINISHING AGENT
GRAS
49
B.h.a
50
B.h.t
51
Citric Acid
ANTIMICROBIAL AGENT, ANTIOXIDANT, ENZYME, FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, LEAVENING AGENT, PH CONTROL AGENT, SEQUESTRANT, SOLVENT OR VEHICLE, SURFACE-ACTIVE AGENT
Safe GRAS
52
. Grated Cheese:
53
Romano. Parmesan
54
Part Skim Cheese Made From: Cow's Milk
55
Cheese Culture
56
Salt And Enzymes

Full Ingredient List

Crust: (flour (wheat, malted barley), water, soybean oil, yeast, salt, dextrose, calcium propionate {preservative} and soy letcithin). cheese: (low moisture part skim mozzarella: pasteurized part skim milk, cheese cultures, salt, enzymes). cooked sausage: (pork, pepper, salt, sage, garlic, spices). sauce: (tomato puree, tomatoes, corn oil, salt, olive oil, pepper, spices and garlic). cheese, chedder: (made from cultured pasteurized milk, salt, enzymes and annatto color (if colored), potato starch and powdered cellulose (to prevent caking), natamycin (natural mold' inhibitor). canadian style bacon (chunked and formed, includes pork sirloin hips. (cured with water, salt, potassium lactate, sugar, sodium nitrite). pepperoni: (pork and beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavorings, sodium ascorbate, sodium nitrite, b.h.a., b.h.t., citric acid). grated cheese: (romano. parmesan, part skim cheese made from: cow's milk, cheese culture, salt and enzymes).

Categories

Meals Pizzas pies and quiches Pizzas

Data Sources

Data as of 2025. Source: OpenFoodFacts, FDA SAFFA, CSPI Chemical Cuisine.

Product data from OpenFoodFacts (ODbL). Ingredient safety ratings from FDA SAFFA and CSPI Chemical Cuisine. See our methodology for details.

This information is for reference only and does not constitute dietary or medical advice.

Related

Data sourced from official FDA, USDA, and CDC food-safety databases. See our methodology for details. Retrieved and formatted by PlainFoodSafe Editorial