People get sick; there’s a reason for HACCP plans

This person sounds like a bad food safety manager.

New York City’s Village Voice ran a piece about the paperwork being required by health types in the form of HACCP plans (Hazard Analysis Critical Control Point).

“… the plans require chefs to map out a convoluted strategy for avoiding foodborne pathogens in potentially dangerous cooking techniques…. Sous vide came under scrutiny and was even banned temporarily in 2006 while the health department decided how to regulate the newfangled method. … Now restaurants desiring to use the sous vide method must have an approved HACCP plan to do so.”

Elizabeth Meltz, director of food safety and sustainability for the Batali Bastianich group, which includes Babbo, Del Posto, and food emporium Eataly, was quoted as saying,

"There was one E. coli outburst from apple cider, and now there’s a HACCP plan required to make it for mass consumption, too."

Maybe the E. coli outburst Meltz was referring to was in Oct. 1996, when 16-month-old Anna Gimmestad of Denver drank Smoothie juice manufactured by Odwalla Inc. of Half Moon Bay, Calif. She died several weeks later; 64 others became ill in several western U.S. states and British Columbia after drinking the same juices, which contained unpasteurized apple cider –and E. coli O157:H7. Investigators believe that some of the apples used to make the cider may have been insufficiently washed after falling to the ground and coming into contact with deer feces.

Or maybe the outburst was in Maryland last year when seven people got sick drinking unpasteurized cider; three were hospitalized.

Maybe the outburst was in Iowa, when eight were stricken with E. coli o157:H7 after drinking unpasteurized cider.

Maybe it was one of the 31 other outbreaks of illness we’ve document linked to unpasteurized juices – primarily apple cider. The complete table with body count is available at