During a food safety audit at a well-known supermarket bakery, I witnessed an impressive live demonstration of what I can only describe as alternative HACCP principles.
A tray of freshly baked scones slipped from an employee’s hands and landed spectacularly on the floor.
There was a brief pause. – A moment of reflection.
Then every single scone was carefully collected and placed on a lower shelf.
Five minutes later, they were all packed into paper bags and promoted as “4 for the price of 3.”
Now, I don’t recall seeing the 5-second rule referenced in any HACCP guidance document I’ve ever read. Nor have I encountered a risk assessment category called “probably fine.”
Which leaves me wondering what drove the decision.
Was it a genuine belief that gravity has no impact on food safety?
Or was the prospect of explaining a several-euro loss to a supervisor simply more frightening than the microbiological hazards associated with floor-seasoned baked goods?
Either way, it was a useful reminder that food safety culture isn’t what’s written in the procedure manual.
It’s what happens when a tray of scones hits the floor and nobody thinks the auditor is watching.