pork
pork receives a safety score of 100/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. None of the ingredients in this product are flagged for safety concerns by FDA or CSPI databases. Product label data is sourced from the OpenFoodFacts collaborative database. See the full ingredient breakdown and safety assessment below.
What the Data Says About
pork carries a composite safety score of 100/100, which we classify as "Safe" 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 did not identify any ingredients in this product that FDA SAFFA or CSPI Chemical Cuisine data flags as requiring caution or avoidance at the time of analysis. That is a meaningful clean-label signal, though it does not account for personal allergens, regional recalls, or inspection findings not reflected in federal additive databases. The per-ingredient breakdown below shows the source-level classification for each component.
A NOVA processing classification is not available for this product in the OpenFoodFacts snapshot we use. NOVA captures processing intensity separately from additive safety, and where both are available the combined view is more informative than either alone for households tracking ultra-processed food intake or ingredient-level exposure.
Safety Profile at a Glance
| Metric | Value | Source |
|---|---|---|
| PlainFoodSafe Score | 100/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 0 | CSPI/FDA review |
| NOVA processing group | Not classified | OpenFoodFacts |
| Nutri-Score | Not available | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
Ingredient Safety Analysis
Full Ingredient List
half pork loih 2 $9083 80858 w8contngp toan product of usr nutrition facts safe handling instructions posphate potmamiewe p varied servings per container serving size this product was prered rom c and passed meat andor poatr sme products may contan sactera th cad 140| cause lvess f the product is mohan0e cooked mproperly for your protection follow these safe handung nstructon 4 oz (112g) serving calories % dally value total fat 5g 6% saturated fat 1,5g trans fat og cholesterol 60mg sodium 270mg total carbohydrate 0g dietary fiber og total sugars og incudes og addd sugars protein 22 8% keep prefrigerated or frozen th n pefrigerator or microwne 20% 12% keep ran meat and poultry senate from other foods inash cring surfaces (ncluding cutting boards), utensils, and handos after touching ran meat or pouutry 0% 0% 0% 45% 0% cook thoroughly vamin d gmog calcium omg n 1mg potassium 643mg 0% keep hot foods hot refrigerate leftovers mmediately or discard 6% 10% 10% clly wwing f ood co wie you how much a rurient in daly general nuiton sitce aldi twice 4 nice a0 clories reapederte poklon, vwale, ca, uihn proaphalo, poradm actade, poashwn ladate kto a minimum of 160 f internal emperature, coloris not an accurate ndicator of final cpoked temperature, money refunded
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
