The most astute point comes at the end of an AP wire story this morning about how various states are letting anyone sell anything 
food-wise.
Ken Ruegsegger of New Glarus, Wis., bottles about 20 kinds of pickled fruits and vegetables such as peppers and carrots. He already invested in a commercial kitchen that meets licensing requirements and is charging $4 to $7 for his products to try to make back the money.
Unlicensed competitors can now make the same product in uninspected kitchens and sell it for half the price, he said.
"That could cost me thousands of dollars per year," he said. "And I’m inspected four times a year. These people could be making it in their kitchens with cats walking around. It’s not fair."
Why should people who play by the rules suddenly be penalized by letting anyone who makes some claim to local, natural or organic sell whatever they want for political expediency.
The story says that at Wisconsin farmers markets, vendors no longer need licenses to sell pickles, jams and other canned foods, while small farmers in Maine can sell slaughtered chickens without worrying about inspections.
Federal and state laws require that most food sold to the public be made in licensed facilities open to government inspectors. But as more people become interested in buying local food, a few states have created exemptions for amateur chefs who sell homemade goods at farmers markets and on small farms.
Robert Harrington, director of the Casper-Natrona County Health Department in Casper, Wyo., said,
"The two major failures in food production are temperature control and personal hygiene. If someone says they shouldn’t have to follow regulations because they’re making food in their home, I’d say, ‘Why is your home so safe that it doesn’t need that level of oversight and control?"
I’ll still go to the biggest supermarket I can find. And when I do shop at the market, vendors can expect a lot of microbiologically-based questions.
Yesterday was Amy’s birthday, so it was champagne and Smurf-inspired colored cupcakes.
Eriksen et al. write in Eurosurveillance today
incident. Temperature control of foods during preparation, cooling, transportation and reheating was poor. Furthermore, the vans used for food transport had no refrigeration and these events took place in July. The evidence of insufficient hygiene, cooling and reheating at the catering company during transport and at both venues (according to environmental health department inspections) are in keeping with a toxin-related gastroenteritis outbreak, including C. perfringens.
“hawking.” That’s the legal term.
Owen Wilson character hits bottom and starts crashing funerals to hit on women in emotional distress, or something like that.
pub.
The news comes after Bashir Ahmed, owner of Mushtaq’s Ltd in Stratford Road, Sparkhill, was last week fined £4,500 and banned from running a food business after mouse droppings were discovered in his store.
linked to food after more than 40 people fell ill following an April 28 funeral and reception for a leading Auckland musician.
Louisiana state officials say
Not intentionally, of course.
usually drove, but obligations meant I had to get a ride with a friend on the team. About half-way to the arena, I started feeling nauseous. I tried to ask the driving dad to pull over, but it came on so fast, I had to grab the closest item in the backseat, an empty lunchbox.
"Those wanting the perfect day for Mum may be creating kitchen treats without much experience so it’s important for them to carry out the food safety basics."
below.
much-anticipated holiday..jpg)
Bangladesh, I was keen for some more of that action. That is, until the girl I was staying with put me off slightly. "See the open drains running next to them on the street," she said, pointing near the vendors’ carts. "Where do you think they get their cooking water from? Don’t. Eat. The street food." Plus, giardia is rife.