Houston’s north side presents a microcosm of terrible food safety risk communication messages in spite of contrary evidence.
As reported by Click 2 Houston, inspectors found bare hand application of icing to cinnamon rolls.
The corporate types responded: “Relating to the matter of the Inspection Report of Tuesday November 25, 2014 at Arandas Bakery #1, Arandas Franchises is reviewing the report to identify the details of the infraction. All employees are expected to follow proper Good Manufacturing Practices, GMP. Arandas Bakery upholds strict policies of food safety. This isolated incident is not a reflection of our business operations. Given the importance we give our processes, we have continued to hire qualified individuals to implement and reinforce our standards. Our goal is to provide high quality baked goods every day to our consumers.”
Any front-line verification, or does the bakery expect lowly paid staff to be the critical control point for food safety?
The vp-types can talk all they want, but people have smartphones with video and cameras which makes it real easy to start reporting front-line infractions.
I once watched a grandmotherly woman dipping her fingers in a big tub of donut icing and spreading them on fresh-baked cinnamon rolls, as she explained to me that her procedure was much quicker than the spatula-method I was using. That may have been so, but we were working in a retail donut shop where bare-hand contact with ready-to-eat products wouldn’t fly with the health inspectors.
You have the right to treat your own food in any manner you please. But when feeding others, you’re obligated to do all you can to make it safe.
A mom of three in Teaneck, New Jersey, wanted to bake and sell "mortgage apple cakes" to forestall the foreclosure on her home. When more than 500 orders for the $40 cakes came in, Angela Logan was ready to get baking.
But, according to the Associated Press, Teaneck’s health officer notified Logan that it was against state law to use her house as a commercial kitchen.
The AP reports that, since the notification, "the Hilton Hasbrouck Heights has allowed Logan to cook in the hotel’s kitchen, where she can produce up to 10 cakes at a time."
That’s very generous of the hotel. I wonder if they gave Logan any food safety training, or just the use of inspected facilities? Both are important if Logan’s customers are going to have their cakes and eat them, too.