Shipment of everyone’s beloved Sriracha will be on halt until mid-January. Huy Fong Foods has been on lock ever since the California Department of Public Health began to implement stricter guidelines for the company’s production. Since their sauces are ground fresh and not cooked, batches of Sriracha, Chili Garlic and Sambal Oelek are on a 30-day hold to help ensure that they’re kept free of harmful microorganisms.
The distribution delay follows a heated struggle with the city of Irwindale, California, which sued the hot sauce manufacturer after nearby residents complained of burning eyes, irritated throats and headaches caused by the pungent chili odor emanating from the plant. A judge has since ordered the factory to stop any operations that may contribute to the smell until experts can mitigate the situation.
Although Huy Fong Foods expects shipments to proceed as usual following the hold, some distributors have voiced their concern. Damon Chu, president of wholesale Asian food supplier Giant Union, told the LA Times that his company could lose up to $300,000 in sales.
H/T LA Times + Picthx Sriracha