Posted 12 August 2017 - 02:34 PM
The throwback to an earlier more innocent time in the NJ NYC area had mostly Italian bread bakeries such as Goranello and Sanitary bakery actually dropping off paper sacks of fresh bread right onto the sidewalk or entry way to their customers and beleive it or not it was only last year that I was in a bakery in Brooklyn, New York where not only the route trucks would pull directly into production but also tractor trailers drove into the building and unloaded directly into the warehouse.
That changed only this past March and it took major pushing for the extended family operation to change it as there thought was "nothing bad has ever happened in the past 100 years, why should we change now."
Growing up in the 60's and being in the restaurant business it was routine for those sacks of bread to be dropped by the side receiving door and they would sit there for at least a couple of hours until we came in that morning to prep up for the day.
To a certain extent I agree with the older family operation - but the reality is that things happen unintentionally and can create havoc, get people sick and potentially kill them.
This point was proven when I was a chef - little did we know at the time that a compamy we bought ground meat from had mixed an older batch with a newer batch... 10 people became sick, 2 of them seriously and 1 child almost died.
That was when back in the 70's when we blindly accepted food from our suppliers and began one of the first food safety programs in the restaurant industry.
There are still bakeries out there in NYC, NJ, Detroit, Los Angeles and others that allow trucks directly into production - change is slow until you make someone ill or kill someone.
All the Best,
All Rights Reserved,
Without Prejudice,
Glenn Oster.
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