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I'm sorry, but you're suggesting that botulism would take hold inside a 4-6 hour window on fried, glazed, doughnuts? The risk of foodborne illness on an unopen

I'm sorry, but you're suggesting that botulism would take hold inside a 4-6 hour window on fried, glazed, doughnuts? The risk of foodborne illness on an unopened box of fresh, less than half-day old deep fried sugar crusted doughnuts has got to be stupendously low. Krispy Kreme literally sells older doughnuts on the shelves of gas stations and grocery stores. And furthermore, managers at a Krispy Kreme franchise aren't running an abstract game theoretical calculation based off of input from pastry lawyers, they're saying: "cool, $1200 in sales every Saturday!" When I was in scouts we'd do the same thing: load up the back of the SUV or pickup with boxes, drive street to street, walking door to door selling them to fund summer camp.

patio11 7y ago
I think that there is relatively little weighting to food science here and relatively high weighting towards technocratic administration, which predicts (correctly) that neither Krispy Kreme franchisees nor donut couriers have done a risk assessment and therefore is extremely prescriptive about the paper trail you need to have to exempt you from broadly applicable practices. Grocery stores are an example. They're professionalized infrastructure! The regulator knows their safety record individually, as a class, and feels regulatory-warm-fuzzies over knowing that there is a named individual at the store responsible for food safety and who files a report weekly saying "Story this week same as the last week; we checked everything you want checked and there were no anomalies, because we made it so."
- giarc 7y ago
  It's not just food safety, it's also food quality. KK wants to maintain the quality of the food and a donut sitting in a hot car for a few hours before a customer gets it will degrade the quality. They don't want potential customers (they could open a store in that area) to associate their product with a warm, soggy donut.

patio11 7y ago

I think that there is relatively little weighting to food science here and relatively high weighting towards technocratic administration, which predicts (correctly) that neither Krispy Kreme franchisees nor donut couriers have done a risk assessment and therefore is extremely prescriptive about the paper trail you need to have to exempt you from broadly applicable practices. Grocery stores are an example. They're professionalized infrastructure! The regulator knows their safety record individually, as a class, and feels regulatory-warm-fuzzies over knowing that there is a named individual at the store responsible for food safety and who files a report weekly saying "Story this week same as the last week; we checked everything you want checked and there were no anomalies, because we made it so."

giarc 7y ago
It's not just food safety, it's also food quality. KK wants to maintain the quality of the food and a donut sitting in a hot car for a few hours before a customer gets it will degrade the quality. They don't want potential customers (they could open a store in that area) to associate their product with a warm, soggy donut.