Sriracha hot sauce maker Huy Fong Foods just can’t seem to get a lucky break. The California Department of Public Health has begun enforcing stricter guidelines for the company by freezing shipments for a month.
The California health department informed them batches of the company’s three sauces, Sriracha, Chili Garlic and Sambal Oelek, now must be held for 30 days before they can be shipped to food distributors and wholesalers.
According to the Los Angeles Times, Anita Gore, a health department spokeswoman, said that because the sauces are ground fresh and not cooked, additional safety measures are required.
The 30-day hold helps ensure the sauce is free of harmful microorganisms for the duration of its shelf life, Gore said.
Donna Lam, Huy Fong Foods’ operations manager said the company has complied with the state’s hold period. After the hold period ends, distribution is expected to continue, but as the Times points out, businesses further down the production chain are sounding alarms about a shortage and lost profits.
Giant Union, a wholesale Asian food supplier claims the company could lose about $300,000 in sales. Giant Union buys up to $150,000 worth of Huy Fong Foods products each month.
Moreover, Giant Union has no inventory to rely on because they ship the sauces continuously to restaurant suppliers across the region, and if their customers can’t get the sauce included in their order, they fear customers may switch to a different supplier or product.
Huy Fong Foods was recently the center of city controversy when a judge shut down the hot sauce maker because of burning fumes.
The company’s Sriracha Hot Chili Sauce in made in Irwindale, California, where the city of Irwindale moved to halt production of the condiment because residents complained the fumes from the factory caused them to suffer from irritated eyes, throats, headaches, heartburn, inflamed asthma and even nosebleeds.
The judge ruled in favor of the city and ordered Huy Fong Foods to cease any kind of operations that could be causing the odors and make immediate changes.
At the time, Huy Fong officials did not anticipate production delays because they had finished grinding chilis for the year and simply needed to mix and bottle the sauce.
The factory harvests and grinds chilis for three months out of the year, and the grinding of this year’s chilis has been completed. But now the company faces this additional hurdle.
Sriracha Hot Chili Sauce is a spicy Thai-style hot sauce considered by some to have been America’s most famous sriracha since the 1980s, rivaling soy sauce as the nation’s favorite Asian-influenced condiment.
Sriracha Hot Chili Sauce is great on omelettes, fried potatoes, tacos and burritos. If you’re a Sriracha Hot Chili Sauce fan and have run out, we have a great recepie so you can make your Own Sriracha hot sauce at home.