Cooks First or Rules First? Josephine.com’s Regulatory Struggles in the Shared Economy (A)

Abstract

This case focuses on Oakland-based Josephine Meals (formerly at josephine.com), a shared economy platform that brought local home-based cooks and the neighborhood consumers together to create a market for the distribution of home-cooked meals—outside the channel of established restaurants—and the challenges this start-up faced with regulatory agencies, first with the City of Berkeley’s Environmental Health Division and then with the Alameda County Department of Environmental Health, as it began to scale up over a four-year period and navigate through the existing cottage food laws that threatened to shut down business opportunity. Part A describes how Charley Wang and Tal Safron—two tech entrepreneurs just out of college—started Josephine as an online platform in 2014 in Oakland, California, as a way for local cooks, often of modest means, to publicize and sell their home cooked meals directly to consumers in neighboring East Bay communities.

This case was prepared for inclusion in Sage Business Cases primarily as a basis for classroom discussion or self-study, and is not meant to illustrate either effective or ineffective management styles. Nothing herein shall be deemed to be an endorsement of any kind. This case is for scholarly, educational, or personal use only within your university, and cannot be forwarded outside the university or used for other commercial purposes.

2024 Sage Publications, Inc. All Rights Reserved

You are not authorized to view Teaching Notes. Please contact your librarian for instructor access or sign in to your existing instructor profile.

Resources

Exhibit 1: Josephine.com Web Site

The webpage has three segments.

First segment of the webpage has a logo of the Josephine Company is on the top left corner. Apply to cook (given within rectangle), About, Sign up and Log In menus are on the top right corner. Text below the menu options reads, “Eat like family. (in a bigger font); Get home cooked meals from your neighbors (aligned to the center of the webpage).” A text box with a prompt “Enter your email address” and a button with label “See what’s cooking” is beneath the text. A photo given in the background of this segment shows a four member Asian family seated at their house dining room enjoying their food. The outline of the bottom part of the photo is wavy and smudged.

Second segment below the photo has a home icon and a text that reads, “Remember you childhood kitchen? The memory of being cooked for by a parent, a grandparent, a friend? When food is cooked by a person, not a corporation, it feels different. Home cooking feeds more than just our appetites. Food brings people together.”

Heading of the third segment of the page reads, “We believe in the cooks.” A horizontal line separates the heading from the rest of the page. A photo on the left side (below the heading) shows a woman wearing an apron, holding spinach while working at her house kitchen. Several kitchen tools and devices are on the counter and a water can is behind her in the right corner of the room. Text on the right side reads “The givers, the mothers, the fathers, the nourishers for whom giving boldly is the default. Josephine cooks earn a living by sharing what they love.” A rectangular button beneath the text has a label “Learn More About Cooking.”

Logos of National Geographic, San Francisco Chronicle, The Atlantic, NPR, Wired, Vice, The Huffington Post and Fast Company are given at the bottom of the webpage.

A screenshot shows the home page of Josephone.com website.

Source: Josephine.com.

Heading of the webpage reads “How it works” and is underlined with a line (different color). Three cartoon sketches and a snippet below each sketch with appropriate description is given below the heading. The three snippets are as follows:

  • Order.: Find meals that fit your tastes, location, and schedule from a verified Josephine cook. (Image: A woman working with a computer)
  • Pick up.: Connect with your community at the welcoming home of your neighborhood cook. (Image: A woman receiving a hot food parcel from another woman)
  • Enjoy!: Grab your food from the cook’s home and share the meal with your family. (Image: A woman happily eating food with a fork. A picture of another woman (within a heart) is above her head.)

A rectangular button, at the center, on the bottom of the webpage is labeled “Sign Up Today.” Heading, cartoon sketches, texts, and the button are within a rectangle in the webpage. A photo of a food item placed on a dining table is visible in the background. The outline of the photo is wavy and smudged.

A screenshot shows the sign up page of the Josephine.com website.

Source: Josephine.com.

Image has two segments separated by a vertical line. First segment on the left has the heading “The Josephine solution” and is separated by a straight line from the rest of the page. Text below the heading is given as follows:

How it works for Customers:

  • Browse meals nearby
  • Purchase online, in advance
  • Pick up to-go

How it works for Cooks:

  • Use tools to plan, process, and track sales
  • Learn from extensive knowledge-base
  • Engage with cook community for support
  • Benefit from Cook Perks:
    • $1m liability insurance coverage
    • Memberships to services like Thrive Market, Imperfect Produce, and local CSAs
    • Provider-stock-options issued based on engagement

Second segment on the right has logo on top left corner of Josephine Company. Account menu and gift box icons are on top right corner. Text labeled “Upcoming Meals” is below the icons at the center of the segment. An image of a wall with doodles and text “Subway” written on it is given in the background of this text. Two tabs, “Meals” highlighted by underline and “Cooks,” are given below the background image. Text below the two tabs reads “Your next meal is just around the corner. Literally! There are 18 meals within 25 miles of 97200.” Four rectangular boxes below the text have the labels “Portland”, “Beaverton”, “Milwaukie” and “Select all cities.”

Six images of food (arranged in a 3 × 2 matrix) is given beneath the text boxes. The images and the text in the images are given as follows:

  • (Image: A platter with three dishes and a corn kernel) $12; BBQ sauce, Corn-on…
  • (Image: Chicken skewers in a bowl) $11; Organic Chicken Satay Skewers…; A photo of a woman is given in a circle within the image.
  • (Image: dal and rice served in a bowl) $10; Yellow Split Pea Dahl with Rice a…; A Photo of a formally dressed man is given in a circle within the image.
  • (Image: A bowl of dessert kept in the middle of six bowls of fruits) $4; Blueberry Chia Pudding; A photo of a woman is given in a circle within the image.
  • (Image: Five muffins arranged in a table) $5; Banana Nut Mini Muffins; A photo of a woman is given in a circle within the image.
  • (Image: A garlic clove and a quiche placed on a table) $12; Quiche/Frittata +Side Salad; A photo of a woman is given in a circle within the image.

A screenshot of Josephine.com webpage shows the availability of various food items and the working process.

Source: Josephine.com.

Exhibit 2: City of Berkeley Enforcement Letter

An image on the top left corner of the image has a label “City of Berkeley.” The content of the letter is given as follows:

Health, Housing & Community Services Department Environmental Health Division

October 27, 2015

Tat Safran and Charley Wang (A shaded rectangle is given below this text)

Re: Food sales from private homes via Josephine.com

Dear Messrs. Safran and Wang:

The City of Berkeley’s Environmental Health Division has received information about the internet site known as Josephine.com, which advertises and facilitates the sale of “home cooked meals.” Alameda County Department of Environmental Health has jurisdiction over all food facilities within the County of Alameda, except within the City of Berkeley. The City of Berkeley’s Environmental Health Division has jurisdiction over food facilities located within the City of Berkeley.

It is our understanding that your website is a third-party marketplace that allows private individuals (“Cooks”) to sell food on-line which they have prepared in their homes. It appears that these Cooks are operating within the City of Berkeley, without obtaining the required permit from the City’s Environmental Health Division.

The operation of a food facility without a permit violates the California Retail Food Code (California Health and Safety Code § 113700 et seq). The law recognizes that “the public health interest requires that there be uniform statewide health and sanitation standards for retail food facilities to assure the people of this state that the food will be pure, safe, and unadulterated.” (Health and Safety Code, §113705)

Other relevant sections of the law include:

§114381. Permit requirements

(a) A FOOD FACILITY shall not be open for business without a valid PERMIT.

(b) A permit shall be issued by the enforcement agency when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements of this part.

§114387. Permits required; penalties

Any PERSON who operates a FOOD FACILITY shall obtain all necessary PERMITs to conduct business, including, but not limited to, a PERMIT issued by the ENFORCEMENT AGENCY. In (A shaded rectangle is given below this text).

An image shows the first page of the letter from Health. Housing & Community Services Department Environmental Health Division to the CEO of Josephine Company.

Source: Josephine.com.

Contents of the letter is given below:

Josephine, Inc.

October 27, 2015

Page 2

addition to the penalties under Article 2 (commencing with Section 114390), violators who operate without the necessary PERMITs shall be subject to closure of the FOOD FACILITY and a penalty not to exceed three times the cost of the PERMIT.

§ 114285. Private homes and rooms used as living or sleeping quarters

(a) Except as specified in subdivision (b), a private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters shall not be used for conducting food facility operations.

(b)(1) Nonperishable, prepackaged food may be given away, sold, or handled from a private home. No food that has exceeded the labeled shelf life date recommended by the manufacturer shall be deemed to be nonperishable food.

(2) For purposes of this subdivision, “nonperishable food” means a food that is not a potentially hazardous food, and that does not show signs of spoiling, becoming rancid, or developing objectionable odors during storage at ambient temperatures.

(c) Restricted food service facilities are exempt from subdivision (a) provided that no sleeping accommodations shall be allowed in any area where food is prepared or stored.

We would like to meet with you to discuss the apparent violations of state law. We have scheduled time for both enforcement agencies (City of Berkeley and Alameda County to meet with you on Wednesday November 4, 2015 at 9:00 a.m., at the (text in the sentence after this word is erased by a shaded rectangle) At this meeting, you will have an opportunity to earn e nature of our concerns and offer any information that may bear on the nature of the action we take. Attorneys from the Berkeley City Attorney’s Office and Office of the County Counsel will be present at the meeting. You may bring an attorney if you wish.

Please contact my office at (text in the sentence after this word is erased by a shaded rectangle) if you have any questions or need to reschedule this appointment.

Additionally, in line with your published privacy policy, please consider this letter a formal regulatory request for the names and contact information (including the street address from which home meals are served, email and phone number) for all cooks within the City of Berkeley who have offered food for sale through the Josephine.com website. We understand from your published terms of service that you collect this information from all cooks through an application and inspection process. Please provide this information to my attention no later than end of business Monday, November 2, 2015.

Sincerely,

(Text in the sentence after this word is erased by a shaded rectangle)

Manuel Ramirez

Manager, Environmental Health Division

City of Berkeley

cc: Kristy van Herick, Deputy City Attorney, City of Berkeley Alameda County Department of Environmental Health, Environmental Protection Division.

An image shows the second page of letter from Health. Housing & Community Services Department Environmental Health Division to the CEO of Josephine Company.

Source: Josephine.com.

Exhibit 3: Venn Diagram

A Venn diagram with three circles labeled “Health and Wellness,” “Legal Insight: SELC,” and “Tech: Silicon Valley” shows the position of Oakland in health centric movements. Part of the diagram common to all three circles is labeled “Oakland.”

Source: Charley Wang.

Exhibit 4: Approved Cottage Foods

Header of the image has the logo of the Department of Public Health in California (CDPH) on left and a Californian seal with a warrior and a label “The Great Seal of the State of California” on right . Text “APPROVED COTTAGE FOODS” is given in the middle of the header. Text below the header is given as follows:

Cottage food operations are allowed to produce certain non-potentially hazardous foods These are foods that do not support the rapid growth of bacteria that would make people sick when held outside of refrigeration temperatures The list of approved cottage food categories and their ethnic variations, which cottage food operations are allowed to produce, are listed below The list will be maintained and updated by the California Department of Public Health (CDPH) on its Internet website as necessary CDPH may add to or delete food products from the approved products list Notice of any change, reason for the change, the authority for the change, and the nature of the change to the approved food products list will be posted on the CDPH website and shall be become effective thirty (30) days after the notice is posted

Approved Food Products List (July 1, 2018):

(1) Baked goods, without cream, custard, or meat fillings, such as breads, biscuits, churros, cookies, pastries, and tortillas

(2) Candy, such as brittle and toffee

(3) Chocolate-covered nonperishable foods, such as nuts and dried fruits

(4) Dried fruit

(5) Dried pasta

(6) Dry baking mixes

(7) Fruit pies, Mat empanadas, and fruit tamales

(8) Granola, cereals, and trail mixes

(9) Herb blends and dried mole paste

(10) Honey and sweet sorghum syrup

(11) Jams, jellies, preserves, and fruit butter that comply with the standard described in “Part 150 of Title 21 of the Code of Federal Regulations”* (text is underlined and given in different colour) See Below

(12) Nut mixes and nut butters

(13) Popcorn

(14) Vinegar and mustard

(15) Roasted coffee and dried tea.

(16) Waffle cones and pizelles.

(17) Cotton candy

(18) Candied apples

(19) Confections such as salted caramel, fudge, marshmallow bars, chocolate covered marshmallow, nuts, and hard candy, or any combination thereof

(20) Buttercream frosting, buttercream icing, buttercream fondant, and gum paste that do not contain eggs, cream, or cream cheese

(21) Dried or Dehydrated vegetables

(22) Dried vegetarian-based soup mixes

(23) Vegetable and potato chips

(24) Ground chocolate

(25) Seasoning salt

(26) Flat icing

Text in the footer of the page reads “California Department of Public Health • Food and Drug Branch; (916)650–6500; fdbinfo@cdph.ca.gov

Revised 7/1/2018”

An image shows the first page of a list of cottage foods which qualify under “Cottage Food Law” issued by Department of Public Health in California.

Source: California Department of Public Health. (Public Domain)

Text in the page is given below:

(27) Marshmallows that do not contain eggs.

(28) Popcorn balls

(29) Dried grain mixes.

(30) Fried or baked donuts and waffles.

(31) Dried hot chocolate (dried powdered mixes or molded hardened cocoa pieces).

(32) Fruit infused vinegar (containing only high-acid fruits such as apple, crabapple, nectarine, peach, plum, quince, blackberry, blueberry, cherry, cranberry, grape, huckleberry, gooseberry, loganberry, pomegranate, pineapple, raspberry, strawberry, tomatillo, youngberry, grapefruit, kumquat, lemon, lime, orange).

(33) Dried fruit powders.

(34) Dried spiced sugars.

*Jams, jellies, preserves, and fruit butter: Cottage food operations which produce jams, jellies. preserves, and other related products must be sure that their products meet the legal established standards of identity requirements for those products as set forth in 21 CFR Part 150 (text is underlined and highlighted in a different color) The purpose of the regulation is to maintain the integrity of the food product to ensure consumers consistently get what they expect. The product name and ingredients listed on the label must be factual and comply with the legal definitions and standards of identity or the product may be considered misbranded. Products made with other ingredients that are not defined in 21 CFR 150 cannot be produced by cottage food operations. Addition of other ingredients or alteration of ingredient profiles changes the chemistry of the food, which can allow the growth of various bacteria and toxins under the right conditions. For example, addition of peppers (i.e. jalapeno pepper) to make pepper jelly is not supported by 21 CFR 150 and the addition of this low acid ingredient could cause the formation of botulism toxin in the product if the proper controls are not used.

Text in the footer of the page reads “California Department of Public Health; Food and Drug Branch; (916)650–6500; fdbinfo@cdph.ca.gov

Revised 7/1/2018.”

An image shows the second page of a list of cottage foods which qualify under “Cottage Food Law” issued by Department of Public Health in California.

Source: California Department of Public Health. (Public Domain)

Exhibit 5: Registration and Permit Requirements for Class A and B Cottage Food Operations

Four pages in the image are arranged in a 2 × 2 matrix. Header of each page in the image has the logo of the Department of Public Health in California (CDPH) on left and a Californian seal with a warrior and a label “The Great Seal of the State of California” on right. Footer of all the pages has the text “Cottage Food Registration and Permit Requirements” and the corresponding page number. The text in each page is given as follows:

Page 1:

Heading of the page reads “Registration and Permit Requirements for “Class A” and

“Class B” Cottage Food Operations:”

Text below the heading is given as follows:

General Requirements (text is underlined)

All cottage food operations must be registered or permitted by the local environmental health agency before starting business. The issued registration or permit is non-transferable and is only valid for the person, location, type of food sales, and distribution activity specified by the issued registration or permit.

A cottage food operation is operated by a cottage food operator and has not more than one full-time equivalent cottage food employee, which does not include a family member or household member of the cottage food operator. A cottage food operation is located within the registered or permitted area of a private home where the cottage food operator resides and where cottage food products are prepared or packaged for direct, indirect, or both direct and indirect sale to consumers.

A cottage food operator must meet the following requirements:

  • Meet the registration or permitting requirements for either “Class A” or “Class B” cottage food operations.
  • Complete the food processor training course for cottage food operators.
  • Prepare only foods on the approved cottage food product list.
  • Meet the food preparation and sanitation requirements for cottage food operations.
  • Label cottage food products in accordance with state and federal regulations.
  • Not exceed the gross annual sales amount.

Cottage food operations may only prepare for sale foods that are listed on the approved food list for cottage food operations. The list of categories of approved foods for cottage food operations are posted on the California Department of Public Health (CDPH) website, which will be updated as necessary.

Cottage food operations may not exceed the gross annual sales amounts specified in California Health and Safety Code Section 113758(a).

  • In 2013, the operation shall not have more than thirty-five thousand dollars ($35,000) in gross annual sales in the calendar year.
  • In 2014, the operation shall not have more than forty-five thousand dollars ($45,000) in gross annual sales in the calendar year.
  • Commencing in 2015 and each subsequent year thereafter, the operation shall not have more than fifty thousand dollars ($50,000) in gross annual sales in the calendar year.

“Class A” Cottage Food Operations:

“Class A” cottage food operations may engage only in direct sales of cottage food products. A direct sale means a transaction between a cottage food operator and a consumer, where

Page 2:

Text in the page reads:

the consumer purchases the cottage food product directly from the cottage food operation within the state. Direct sales include, but are not limited to, transactions at holiday bazaars or other temporary events, such as bake sales or food swaps, at farm stands, at certified farmers’ markets, or through community-supported agriculture subscriptions, and also occurring in person at the cottage food operation location.

Before opening for business, a “Class A” cottage food operation must become registered by the local environmental health agency and renew their registration annually. Additionally, a self-certification check list must be submitted as part of the registration process. The self-certification check list will demonstrate that the cottage food operation conforms to the statutory requirements for Cottage Food Operations as set forth in California Health and Safety Code 114365 et seq., which includes the following requirements:

  • No cottage food preparation, packaging, or handling may occur in the home kitchen concurrent with any other domestic activities, such as family meal preparation, dishwashing, clothes washing or ironing, kitchen cleaning, or guest entertainment.
  • No infants, small children, or pets may be in the home kitchen during the preparation, packaging, or handling of any cottage food products.
  • Kitchen equipment and utensils used to produce cottage food products shall be clean and maintained in a good state of repair.
  • All food contact surfaces, equipment, and utensils used for the preparation, packaging, or handling of any cottage food products shall be washed, rinsed, and sanitized before each use.
  • All food preparation and food and equipment storage areas shall be maintained free of rodents and insects.
  • Smoking shall be prohibited in the portion of a private home used for the preparation, packaging, storage, or handling of cottage food products and related ingredients or equipment, or both, while cottage food products are being prepared, packaged, stored, or handled.

“Class A” Cottage Food Operations must also comply with the provisions set forth under California Health and Safety Code 114365.2, which specifies mandatory compliance with Sections 113953.3, 113967, 113973, 113980, 114259.5, 114285, 114286, 114405, 114407, 114409, 114411 and 114413.

Additionally, operators must ensure that:

  • A person with a contagious illness refrains from working in the registered area of the cottage food operation.
  • A person involved in the preparation or packaging of cottage food products shall keep his or her hands and exposed portions of his or her arms clean and shall wash his or her hands before any food preparation or packaging activity in a cottage food operation.
  • Water used during the preparation of cottage food products shall meet the potable drinking water standards described in Section 113869, or in accordance with the local regulatory authority, except that a cottage food operation shall not be required to have an

Page 3

Text in the page reads:

indirect sewer connection. Water used during the preparation of cottage food products includes all of the following:

  • The washing, sanitizing, and drying of any equipment used in the preparation of a cottage food product.
  • The washing, sanitizing, and drying of hands and arms.
  • Water used as an ingredient.
  • A person who prepares or packages cottage food products shall complete a food processor course approved by the CDPH to protect the public health within three months of becoming registered and every three years during operation. The course shall not exceed four hours in length. CDPH shall work with the local enforcement agency to ensure that cottage food operators are properly notified of the location, date, and time of the classes offered.
  • A cottage food operation shall properly label all cottage food products in compliance with the Federal Food, Drug, and Cosmetic Act (21 U.S.C. Sec. 343 et seq.) in addition to state specific labeling requirements.

Please contact your local environmental health agency to obtain more information

“Class B” Cottage Food Operations:

“Class B” cottage food operations may engage in both direct sales and indirect sales of cottage food products from the cottage food operation, from offsite events, or from a third-party retail food facility such as restaurants and markets within the jurisdiction of their local environmental health agency. “Class B” operations may also engage in indirect sales in counties outside their home permitted county, if the Environmental Health Director in that outside local environmental health agency jurisdiction permits the operator to conduct indirect sales within their jurisdiction.

After an initial inspection and before a “Class B” cottage food operation opens for business, they must first obtain a permit from the local environmental health agency to engage in the indirect, or direct and indirect, sale of cottage food products.

“Class B” operations must conform with the statutory requirements for Cottage Food Operations as set forth in California Health and Safety Code 114365 et seq., which includes the following requirements:

  • No cottage food preparation, packaging, or handling may occur in the home kitchen concurrent with any other domestic activities, such as family meal preparation, dishwashing, clothes washing or ironing, kitchen cleaning, or guest entertainment.
  • No infants, small children, or pets may be in the home kitchen during the preparation, packaging, or handling of any cottage food products.
  • Kitchen equipment and utensils used to produce cottage food products shall be clean and maintained in a good state of repair.

Page 4:

Text in the page reads:

  • All food contact surfaces, equipment, and utensils used for the preparation, packaging, or handling of any cottage food products shall be washed, rinsed, and sanitized before each use.
  • All food preparation and food and equipment storage areas shall be maintained free of rodents and insects.
  • Smoking shall be prohibited in the portion of a private home used for the preparation, packaging, storage, or handling of cottage food products and related ingredients or equipment, or both, while cottage food products are being prepared, packaged, stored, or handled.

“Class B” Cottage Food Operations must also comply with the provisions set forth under California Health and Safety Code 114365.2, which specifies mandatory compliance with Sections 113953.3, 113967, 113973, 113980, 114259.5, 114285, 114286, 114405, 114407, 114409, 114411 and 114413.

Additionally, operators must ensure that:

  • A person with a contagious illness refrains from preparing or packaging cottage food products in the permitted area of the cottage food operation.
  • A person involved in the preparation or packaging of cottage food products shall keep his or her hands and exposed portions of his or her arms clean and shall wash his or her hands before any food preparation or packaging activity in a cottage food operation.
  • Water used during the preparation of cottage food products shall meet the potable drinking water standards described in Section 113869, except that a cottage food operation shall not be required to have an indirect sewer connection. Water used during the preparation of cottage food products includes all of the following:
  • The washing, sanitizing, and drying of any equipment used in the preparation of a cottage food product.
  • The washing, sanitizing, and drying of hands and arms.
  • Water used as an ingredient.
  • A person who prepares or packages cottage food products shall complete a food processor course approved by CDPH to protect the public health within three months of becoming registered and every three years during operation. The course shall not exceed four hours in length. CDPH shall work with the local enforcement agency to ensure that cottage food operators are properly notified of the location, date, and time of the classes offered.
  • A cottage food operation shall properly label all cottage food products in compliance with the Federal Food, Drug, and Cosmetic Act (21 U.S.C. Sec. 343 et seq.) in addition to state specific labeling requirements.

    Please contact your local environmental health agency to obtain more information

An image shows four pages of registration and permit requirements for class A and Class B cottage food operations by Department of Public Health in California.

Source: State of California. (Public Domain)

Exhibit 6: Josephine.com Inspection Checklist

Heading of the image has a logo of Josephine company and a text that reads “Josephine Kitchen Inspection.” Text in the image below the heading is given as follows:

Kitchen inspections take place during the Home Tour video call with potential cooks. Josephine kitchen inspections follow the same methodology that public health departments use when inspecting retail food facilities.

We look for the most significant factors that contribute to foodborne illness as identified by the Centers for Disease Control and Prevention (CDC). These factors include improper holding temperatures, inadequate cooking, poor personal hygiene, contaminated equipment, and food from unsafe sources (text is highlighted).

Notes from the inspection will be e mailed after the video call. The report may include corrective actions that need to take place before the first meal and recommendations for making those corrections. The Josephine team will follow up on the corrections as needed.

Points of kitchen inspection:

Food

  • All food is stored 6 inches above the floor
  • Food is stored in a manner to protect from contamination
  • Josephine containers are stored in a manner to protect them from contamination

Temperature Control

  • Potentially hazardous foods are held below 41°F (cold foods) and above 140°F (warm foods)
  • Meat thermometer available for use • Thermometer available for refrigerator
  • Personal Hygiene
  • Cooks wash their hands with soap and hot water (100° F) for the following reasons:
    • before starting work
    • immediately after using the restroom
    • any time needed to prevent food contamination
  • Cook has no open sores and is not sick
  • Cook is wearing clean outer garments
  • Tongs or other implements are used for serving food
  • Cook’s hair is properly tied

An image shows the first page of the list of points considered during Josephine kitchen inspection.

Source: Josephine.com.

The text in the image is given as follows:

  • Cook does not smoke or use tobacco products within the cooking area

Water and sewage

  • Sink is fully operable with both hot and cold water
  • Sink drains properly

Equipment and Utensils

  • All equipment and utensils are well maintained
  • Food surfaces are properly cleaned
  • Utensils are not damaged in a way that would cause contamination

Floors, walls and ceilings

  • Floors, walls and ceilings are clean and in good repair Pest control
  • Cook’s kitchen is free from infestations or sources that would cause infestation Pets
  • Pets are kept out of the food preparation areas during food preparation and serving

Operations

  • Trash containers are covered and do not leak
  • Cleaning products and equipment, and soiled laundry are stored properly
  • Cleaning products are clearly labeled

The following conditions are serious and are cause for immediate suspension from the Josephine platform until corrected:

  • Overflowing sewage inside the home
  • No potable water
  • No hot water
  • No electricity
  • No operating refrigeration equipment
  • Vermin infestation
  • A cook serving food with a communicable disease
  • Unsanitary conditions

An image shows the second page of the list of points considered during Josephine kitchen inspection.

Source: Josephine.com.

Exhibit 7: Josephine’s Impacts

Heading of the first segment of the page reads “Josephine Introduction.” Text beneath the heading reads:

Josephine economically empowers people who have been excluded from, or exploited by, the professional food industry. We help cooks make money by sharing home cooked food with friends, neighbors, and communities.

Heading of the second segment of the page reads “Josephine Serves Cooks. (Highlighted in a different color)” Text beneath the heading reads:

Josephine supports food entrepreneurs, many of whom have existing informal food businesses, in doing their work more safely and accountably. Josephine cooks are:

  • 84%; Women
  • 48%; Household income under $45K
  • 36%; African, Hispanic, or Multiracial Descent

(Text is given in three columns and the percentage values are given in a bigger font)

Heading of the third segment of the page reads “JOSEPHINE PROVIDES:” Text beneath the heading reads:

  • Platform tools: Payment processing, order management, meal publishing & marketing tools, CRM, P&L tools, and feedback and customer service tools
  • Education & Training: Business training, extensive safety & food preparation training, educational workshops
  • Community Support & Benefits: Offline cook events & skillshares, online forums, and access to bulk buying
  • Reduced Risk: Food safety training & remediation, sponsorship for Food Handler training, and $1M Insurance.

An image shows a page explaining the services provided by Josephine Company.

Source: Josephine.com.

This case was prepared for inclusion in Sage Business Cases primarily as a basis for classroom discussion or self-study, and is not meant to illustrate either effective or ineffective management styles. Nothing herein shall be deemed to be an endorsement of any kind. This case is for scholarly, educational, or personal use only within your university, and cannot be forwarded outside the university or used for other commercial purposes.

2024 Sage Publications, Inc. All Rights Reserved

locked icon

Sign in to access this content

Get a 30 day FREE TRIAL

  • Watch videos from a variety of sources bringing classroom topics to life
  • Read modern, diverse business cases
  • Explore hundreds of books and reference titles