please don't eat the Pink Sauce

Please do not eat the Tiktok Pink Sauce! Let's talk about the Pink Sauce, the importance of standards in food that people will be consuming, and how this sauce launch could have been done better and safer.

*This video was filmed and edited prior to Chef Pii's live where she said the "FDA has nothing to do with her". You know the FDA that stands for FOOD and Drug Administration? Yes that is ridiculous*

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#pinksauce #foodsafety #swellentertainment

[starzies]

as a black girl i can understand feeling like you're held to higher standards....but that is not a defense for selling pepto abysmal in a bottle 😭 she didnt even know what the F in FDA stood for...

[ghivifahmi]

If she's THAT eager to sell her sauce but she's still new in the food trade she can sell the dry spice mix+coloring while learning the regulations before moving into wet products, that's how ranch was originally sold, as a dry mix

[madiisaccount]

I heard she argued that the milk was dry milk and thus was shelf stable, but, dry milk added to liquids is not dry anymore, and the fact she doesn't understand that is terrifying

[ravioli]

The history of safety regulations are written in blood. Food safety exists because a lot of people have died and gotten incredibly sick from bad food practices. If you are working in the food business, you should go above and beyond the standard practice to the best of your ability so you don't become the reason for the next rule.

[ChrisHarperBooks]

When it comes to the food I buy, I prefer the words "we are following FDA standards" to never be followed by the word "however."

[MichelleseaChelle]

She was so impatient for the bag that she fumbled it. Phil Defranco said she didn’t even trademark “The Pink Sauce” or any variation of that………so someone else did! What’s really sad is that if she had taken the time to do this the right way, this easily could’ve been a multi million dollar company. She has a large following and people were SO EXCITED about this sauce. However, many people are disgusted and now saying they will never try the sauce because they don’t trust her. Very sad.

[kimberleywilliams]

As a black woman, I'm not quite sure why people are bringing race into this? She is playing a very dangerous game and SHOULD be called out for it. People could die from this, it doesn't matter if she's a small business owner, any small business should be EXTRA careful actually. Lawsuits are expensive.

[crablessinbaltimore]

botulism is no joke. please take food safety seriously. sincerely, someone who survived botulism.

[kaitlynargo]

The fact that she changed the serving amount to an angel number is astounding to me. (sidenote: 444 tablespoons, the amount that the bottle claims in how many servings are in the bottle, is roughly 1.7 US gallons. Which is, , , , obviously not what people are getting)

[LarrietDarling]

!!!PLEASE READ!!!

No one is talking about how the product is not sealed properly to be shelf stable. For products with milk, eggs, or other ingredients that can grow botulism, the bottles/cans HAVE to be sealed and go through a heating/canning process that kills any bacteria in the product and keep it from growing. That's why you can have products like ranch dressing on the shelf, but they need to be refrigerated after opening, because that seal has been broken. That's why you have the annoying seal you have to peel under the lids of products.

ANOTHER issue is that she is typing up her own nutrition labels. There are misspelled words, the nutrition for the product actually makes ZERO sense. The calories might be the only thing right, but the daily values are not. The servings are not. The labels look like they are printed on regular paper with a color printer and then glued on via glue stick or something similar.
She is NOT following FDA standards.
There is NO lab. She is doing all of this in her house and trying to make it seem like it's a much larger production.

She MOST LIKELY bought empty bottles from Aliexpress. Blended the sauce in her personal blender. Put the sauce in the non-sterilized bottles with a funnel, screwed the cap back on the bottle, put her own labels on the bottles, and then just wrapped it in pink tissue paper and shipped them out, thinking that was the only process it needed. Like, this whole situation is absolutely INSANE. The people who got bottles that exploded are LUCKY, because then they did NOT eat it. Other people received bloated bottles (that's because of the botulism). Even people who received non-bloated bottles should NOT eat this, even if you received it in a cold package, you should NOT EAT IT because it's not sanitary!!

[ZombieGravitation]

In an interview she said something like “I make this sauce for my clients all the time and they never get sick” like no shit 😭 they get it freshly made, not dubiously made and shipped in this heat wave across god knows how many miles.

[GrubbsandWyrm]

Her response with, "I'm only human, " is disturbing. There are things which require perfection. You don't want a surgeon to mess up and say that, and food is so easy to ingredients.

"I'm just human, " stops being acceptable when other people's safety are involved.

I worked food service and grocery for about a decade, and we were paranoid about safety.

The more people you serve, the more likely that if something goes wrong, it is devastating. Getting a couple people you know sick because you left something out is a lot different than making mass illness because you didn't properly care for a large amount of ungredients.

[Mud-Brain]

Just saw a clip of that creator talking about the backlash and lack of FDA regulation. Her response was basically "I'm not making medicine, why do I need the FDA?"

She's a danger to herself and others.

[kkuudandere]

as someone who *can* speak on how black people are often held to extra stringent standards and more likely to receive criticism: yeah that's true, but doesn't even apply here lol. food safety and reliable production is the absolute FIRST concern

if there was safer distribution or more reliable production idk this could be great! but if we can't even ensure enough quality control to make sure the sauces are relatively the same color... no thenk u

[Lyssaschabz]

As someone with nut allergies, I am HORRIFIED that she is just making this in her kitchen... there are already so many issues with whether this is a sterile environment, but is anyone talking about the potential allergen exposures? If she has anything with ingredients such as nuts or wheat in them in her kitchen, she is creating a cross-contamination nightmare. I know people that can't be in the same room as a peanut without having an allergic reaction, so if she has something such as peanut butter in her kitchen (which most people do), she needs to disclose that on the label. The fact that she does not disclose possible contaminants on her label is just a lawsuit waiting to happen. She may end up putting someone in the hospital.

And since it's a "small business" and not a corporation, people will be able to go after her personal assets if they sue her... Has she even taken a single business law class? This could very well ruin her entire life and drive her into severe debt.

[Vash-Venture]

The lack of proper care in regards to shipping is absolutely horrendous. People are receiving bottles of spoiled pink milk and *eating* it. They're getting violently ill from Pink Sauce! She's setting herself up for a lawsuit.

Edit: Jesus you freaks in the comments who don't know about food safety scare me

[bigbeautybritt]

I’ll say it for you. Speaking as one black woman, it’s NOT about her being black. It’s about her lacking care for the public, wanting to get rich quick, didn’t even know that the “F” in FDA stands for food. She’s a tactless person that doesn’t need to be out here selling a harmful product, while misleading ppl. As a person she’s is just wrong. Period

[yeahyeahd]

helped a friend in college make, package, and ship candles all over the country and it was so cool seeing her process of buying and testing wicks. one wick produced a flame that shot up so high that her smoke alarm went off. and yes, candles can be dangerous even with the most supervision and flukes can happen, but in the end she never used those in her products because she knew that it was even more of a safety hazard than usual. she tested every aspect that went into those things from wicks to how many containers could securely fit into a box to the durability of the packaging items she used for shipping. that was *candles*. we need to have much better standards for food because if she thinks ingredients are expensive, settling a lawsuit will be even more so.

[JMcAfreak]

As a cook, I can guarantee that Chef Pii doesn't even have a Food Handler's permit (and if she does, she clearly has forgotten the very basics). The VERY BASICS of food safety are clear: prepared food cannot be in the "Danger Zone" (between 41°F and 139°F) for longer than 1-4 hours (depending on the food) before it can no longer safely (or legally) be served. People are going to die (and at the very least become VIOLENTLY ILL) if they eat her Pink Sauce after it's been mailed to them. Additionally, if she's shipping her sauce across state lines, she needs FDA approval before she even sends her first package. ALSO, her Pink Sauce clearly doesn't have a set recipe, as it changes color and consistency between all of her videos.

She is GOING to get sued, and she is GOING to lose.

EDIT: Before anyone asks why condiments are sold on dry shelves at the store and not refrigerated - condiments you buy at the store are pasteurized and hermetically sealed in sterilized bottles (in layman's terms: they're boiled in a way that kills the bacteria, and then put into sterile bottles in an airtight system, and then sealed). They also typically (but not always) have really strong preservatives such as sodium benzoate. Once that seal is broken, they are no longer shelf stable, and most of the bottles will say "refrigerate after opening." Her Pink Sauce is basically the same as a restaurant making a dairy-based sauce in-house. It will last only so long, and it's not in a shelf-stable container.

[thecryingcryptid]

My father in law has a bbq sauce business that he does himself, he started just selling locally at markets and festivals but has now branched out to selling out of an online shop as well as local grocery stores. I don't remember what the regulations were when he was just doing a few sales locally but once he wanted to do big batches and sell online out of state he HAD to have the FDA come inspect him and his kitchen and his process before he could do that so she's def in trouble there like selling it over state lines is the big deal.