My dad was a manager for Wendy’s. Their big thing with their beef is Fresh Never Frozen, which was true, they got fresh beef in and never froze it. But would often wipe off the printed on expiration date to stretch it longer than they should. My dad got fired for cutting open the logs of beef and pouring used cooking oil over them so they couldn’t be used.
My brother used to work for Golden Corral (a buffet in my area that has since closed) and when they got a heads up the health inspector was coming the owner/manager would order them to hide the bad food in the rear parking lot in chaffing dishes on rolling racks until the inspector left. Once the inspector left the food would be rolled right back in.
Oh yeah, I personally don’t follow certain “best by” dates, I absolutely hate food waste. The sketchy part would be if it’s happening in the factory itself. That’s the one place where those kinds of rules and regulations matter most. If they’re not throwing out the bad food at the source, that creates many more opportunities for spoilage and contamination before the food even reaches the consumer.
However, I know some restaurants also have frozen food brands, and vice versa (Like Marie Callenders, TGI Fridays, etc,) so if there’s a Bob Evans restaurant doing this somewhere I’m oddly much less alarmed. I just have never heard of a Bob Evans restaurant before.
When I worked at Bob Evans I watched a manager peel the expiration dates off of expired food and replace them with dates in the future to avoid waste.
My dad was a manager for Wendy’s. Their big thing with their beef is Fresh Never Frozen, which was true, they got fresh beef in and never froze it. But would often wipe off the printed on expiration date to stretch it longer than they should. My dad got fired for cutting open the logs of beef and pouring used cooking oil over them so they couldn’t be used.
My brother used to work for Golden Corral (a buffet in my area that has since closed) and when they got a heads up the health inspector was coming the owner/manager would order them to hide the bad food in the rear parking lot in chaffing dishes on rolling racks until the inspector left. Once the inspector left the food would be rolled right back in.
Wait, like, at the factory? Or are there Bob Evans restaurants? That’s so sketchy!
Fun fact, most expiration dates are bs and you can eat the food after those dates.
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Oh yeah, I personally don’t follow certain “best by” dates, I absolutely hate food waste. The sketchy part would be if it’s happening in the factory itself. That’s the one place where those kinds of rules and regulations matter most. If they’re not throwing out the bad food at the source, that creates many more opportunities for spoilage and contamination before the food even reaches the consumer.
However, I know some restaurants also have frozen food brands, and vice versa (Like Marie Callenders, TGI Fridays, etc,) so if there’s a Bob Evans restaurant doing this somewhere I’m oddly much less alarmed. I just have never heard of a Bob Evans restaurant before.
“I worked at a nuclear powerplant where they would re-insert spent rods to avoid waste” /s