In this Tuesday Oct. 29, 2013 photo, chili peppers are loaded onto a conveyer belt for making of Sriracha chili sauce at the Huy Fong Foods factory in Irwindale, Calif. The maker of Sriracha hot sauce is under fire for allegedly fouling the air around its Southern California production site. The city of Irwindale filed a lawsuit in Los Angeles Superior Court on Monday Oct. 28, 2013 asking a judge to stop production at the Huy Fong Foods factory, claiming the chili odor emanating from the facility is a public nuisance. (AP Photo/Nick Ut)
Sriracha maker: California halting sauce shipments until January
First Published Dec 11 2013 06:20 pm • Last Updated Dec 11 2013 06:20 pm
LOS ANGELES • The Southern California-based maker of Sriracha says it can’t ship any more of its popular hot sauces to food distributors until next month because the state Department of Public Health is now enforcing stricter guidelines.
The Los Angeles Times reported Wednesday (http://lat.ms/19iqSB6 ) that Huy Fong Foods says the regulations require the sauces be held for 35 days before they are shipped.
The action is the company’s second setback in recent weeks. It’s being sued by the Los Angeles suburb of Irwindale for filling its air with eye-burning odors from its pepper-grinding sauce operation.
Last month, a judge ordered Huy Fong to stop producing the odors until air-quality experts can determine how to mitigate them.
Pepper grinding operations at the plant have concluded until next year.
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