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Why thats not allowed

In Reply to: If you were my client, McSpotlight posted by Mike (Campaign for Cruelty-Free Lawyers) on August 21, 1998 at 01:53:31:

Hi McSpotlight. In this letter you wondered why its not allowed for a worker to help themselves to food, since its going to be thrown out anyway. I work in the business, and I'll tell you why. There are two reasons. First is that, if employees took all the food that was cooked earlier and was about to be wasted, they would purposely make extra. For instance, when we fry our fish or chicken, it can only stay in the heated cabinet for a few minutes. After that, it starts to not taste too good. If we allowed employees to take food that was gonna be thrown out anyway, he would be making a lot of extra food, knowing that we wont sell it all so he can take it.
The second reason is that it can be unhealthy. A while back, I remember seeing a new employee walking out with a bag full of chicken tenders. He said they were old and going to be thrown out anyway. He told us how he kept them in a bag in the crew room for like 2 or 3 hours. I'd like to let you in on a little something. If you leave food out at room temperature for that long, even at home, it will collect germs and bacteria. Its usually harmless, but we dont want to risk anything. Of course, we dont want our employees or customers to get sick, so we waste food that has passed its expiration time.
I remember a couple years ago, when a customer saw my boss scooping breakfast hashbrowns out of the fry station and into the garbage he asked why would we waste it when so many homeless people would love to eat it, and she told him how hashbrowns and fries are only good for ten minutes after they are cooked then they get cold. If we took those hashbrowns out and put them in a bag all day they would spoil.Even though no one has ever gotten ill from eating our food, we dont want to take that chance.

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