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How Emissions May be the End for a Famous Condiment

May 14, 2014

There is a very serious lesson to be learned from the Sriracha plant in Southern California: Harmful emissions of any type need to be taken seriously. Due to what seems to be a lack of communication and perhaps not having the proper filters in their plant, the famous Sriracha hot sauce made by Huy Fong Foods, is in danger of being shut down.

Back in November, owner David Tran was ordered to cease emissions of what have been described as spicy fumes. What the Los Angeles County Superior Court judge did not specify however, was what Tran should do about the smell.  Tran has stated that 90% of the odor produced in the factory is blocked by rooftop vent filters.

On May 14th, the city council will decide whether or not to declare the factory a public nuisance. If that were to happen, the city of Los Angeles would be able to act on its own to correct the fumes that people have been saying cause eyes to burn.  Huy Fong would, at that point be responsible for any abatement costs.

Being sure to take the proper steps to ensure that your plant is not emitting harmful smells or gasses, etc is paramount to running a good business.  Workers numbering up to 200, are now waiting to see if they will lose their jobs, or have to move if the plant is relocated. This is a problem that could have been solved before the government became involved.

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