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Sriracha shipments delayed until January by health regulators' action

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"Under the regulators' action, batches of Huy Fong's three sauces, Sriracha, Chili Garlic and Sambal Oelek, now must be held for 30 days before they can be shipped to distributors and wholesalers.

Because the sauces are ground fresh and not cooked, additional safety measures are required, said department spokeswoman Anita Gore."

If this is so necessary, why is it happening only now?

http://www.latimes.com/local/lanow/la...

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  1. don't tell me it might be politics...

    1. The regulation is a matter of public record. It is being applied because noncompliance was discovered during an inspection. It doesn't matter why the noncompliance was not discovered earlier. Regulations do not become invalid merely because violations have been overlooked.

      3 Replies
      1. re: GH1618

        So they were never inspected before, or they were but the inspectors were incompetent?

        Production methods are the same; the ingredients have always been ground fresh and not cooked.

        1. re: Pius Avocado III

          http://www.pasadenastarnews.com/lifes...

          From this it is sounds as though the state reviewed the production methods when the company set up shop in the new Irwindale plant (this past summer). It's not surprising that regulators would take a fresh, more detailed look at such a time.

          1. re: Pius Avocado III

            Doesn't matter. The only thing that matters is whether their process complies with the regulations.

            Regulatory enforcement does not happen instantaneously, because regulatory agencies have a lot of work to do and because they, being run by humans, are not perfectly efficient. An unusual delay in enforcing this regulation is not sufficient basis for making a charge of incompetence. The company deserves some of the blame, because it has had plenty of time to study the regulations and comply with them.