Organic Food Part 3: Dairy & Eggs, Meat & Poultry

Once a customer has moved passed the produce section of the grocery store and moved towards the side and rear of the facility, they are looking at the prepared foods, meat, dairy, poultry, fish and eggs sections (the order in which these sections are arranged depends on the individual store). I’m going to exclude fish in this writing, and will come back to farm raised vs. wild fish in a separate article (spoiler: wild fish are going to be organic, farm raised, probably not).

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Organic Food Part 2: Is Organic Food really healthier and safer?

The obvious place to start is the section of the grocery store that every customer is lead to upon entering, the produce section.You may not realize it, but most or all of the produce you buy is treated with chemicals to either sterilize or force ripening. Organic produce cannot undergo these processes in the way that conventional fruits and vegetables can.

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HACCP And Restaurants Part 2

Because restaurants respond aggressively to trends, as high income consumers have increased their desire for food without chemical additives and with little to no cooking, restaurants are giving consumers those options, even if they don’t fully understand the need for a change in their safety program. Most restaurants are operating as if the system in which almost everything is cooked is acceptable, even if they are serving primarily uncooked food.

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I Have Met The FDA And They Are Us

An Inspector General’s report came out this week in which the agency made public their concerns that the FDA is too slow in managing of recalls. From that, we can clearly deduce that the OIG is not benefiting from the speed at which the FDA does or does not move. Having run a food safety system, I thought now would be a good to time to offer some much needed perspective. To understand the FDA, my suggestion is get a mirror and look into it. That’s right, the FDA is us.

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