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Food Safety News

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Sriracha Shipments Stopped for 30 Days Over Food Safety Procedures

The manufacturer of Sriracha hot chili sauce says there won’t be any shortages of the beloved product, but diehards might want to stock up to be sure.

Due to new food safety procedures ordered by the California Department of Public Health, Huy Fong Foods, Inc., of Rosemead, CA, will begin holding its sauces for 30 days before shipping them to stores, effective this week.

The holding time went into effect after health officials reviewed the sauce production and found that there was no heated kill-step involved. The sauce will now be held at a specified pH level to control for potentially harmful microorganisms.

Officials emphasized they have no reason to believe any existing bottles of the sauce pose a threat, but that they introduced the new procedure as an added safety measure.

The product has been on the market for decades without any reports of food safety issues, but the law has also been around for a long time and applies to all food businesses, the health department said.

Bottles of the hot chili sauce put on hold this week will not be shipped to stores until mid-January.

Recently, a Los Angeles Superior Court judge ordered a Sriracha plant in Irwindale, CA, to partially shut down after nearby residents complained of irritating smells and burning eyes from the plant’s odor.

© Food Safety News
  • J T

    Clueless book-pushers who know nothing about health, here to enforce ill-conceived unnecessary legislation that does all it can to further industrialize our food and turn it into sterile non-nutritious chum, devoid of the life-giving beneficial probiotics that are 100% essential to our life and vitality.

    • Jo

      And then there are the clueless commenters who know nothing about food law or the history behind it.

    • LouWho

      Yes, the oh so nutritious and probiotic filled Siracha. It provides less vitamins to me than the bloody mary mix i add it to…

    • Commentator

      Huy Fong products contain Sodium Bisulfite so they can be left unrefrigerated on restaurant tables all day. For the true Sriracha taste, try Thai products with no chemical additives. Read the labels!

  • Wolfgang Weicheier

    What brought this visit? Rosemead California City Government. They don’t like the smell of the peppers and garlic when they are being processed in this new plant that was on a previous brownfield lot, in a dumpy, gang ridden dust bowl in East L.A. So the City of Rosemead CA sued Huy Fong Foods, Inc. who employs 60 people. This is how the People’s Republic of California persecutes success. A guy starts a company with a recipe and a used van, works hard, and builds Sriracha it into an iconic brand (without advertising). Along comes the California gang of whiners, lawyers, and bureaucrats to jump in and take a piece out of the guy. With malice and spite they employ the entire weight of big government to mess with every aspect of his business. He can expect more visits from building inspectors, EPA, OSHA, Labor Department, Fire Inspection, Zoning, until he closes up shop. Here’s the jewel on the crown – The Rosemead California City Government lent $15 million to Huy Fong to acquire the property. You would have to be insane to operate a business in California.

  • Jim Hall, BLUEZ

    Let’s see if I have this correct.

    The City of Rosemead, CA tries (and
    ultimately succeeds) to close down a food processing plant because it makes discernible
    odors.

    The success of Rosemead in getting rid of
    the food processing plant, is due in part to the neighboring City of
    Irwindale, CA inviting and telling the food processing plant that they can come to
    Irwindale and produce their food that has been known to have a discernible
    odor.

    The place that the City of Irwindale said
    they have for the food processing plant (vegetable canning) to occupy (an
    existing facility) and operate from is in an Heavy Manufacturing Zone.

    That Zone permits by right under Irwindale
    Zoning Law § 17.56.010 (1) the placement of a vegetable canning/food processing
    plant; for which the code does not specify or “impose” any explicate
    or implicit “limitation and restrictions” on the processing of the
    vegetable canning process.

    The City of Irwindale invited a known fragrant
    business to operate at a particular location …..

    The City of Irwindale then wants to shut
    down that invited fragrant business because …. (?)

    I HAVE IT CORRECT …..

    This is not so much a matter of food safety
    as it is for due process and fairness under land use law.