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RopeNRelaxation t1_j0e5zuq wrote

I work as an inspector in the private sector, and I can attest from my experience that migrants of many nationalities have knowledge deficits in terms of food safety principles. I will also note that communicating with such individuals can be very difficult to the point where you may overlook something you observe to bypass the communication barrier that will ensue when you attempt to ask questions required for documentation. I could definitely see biases during covid leading inspectors to stick it out in these situations instead of letting it go. Additionally, many restaurants I've been to haven't even had a DOH inspection since 2019, which leads me to believe these inspectors/administration may have been selective in who they were choosing to visit.

While I agree that many processes used in ethnic cuisines, such as fermentation, can be done in a safe manner there are very good reasons backed in food science of why these processes need to be highly controlled.

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