|Barked: Mon Jul 16, '12 6:05pm PST |
|Flicka, thank you for the info on URL's I hadn't been in the habit of posting many and need to get better at it.
I have heard before that Eurpeans find our meat packaging and preparation appalling...when I lived in Japan, their meat counters' service was more like an old fashioned butcher store here...nothing was wrapped until selected and the packaging area was immaculate.
As for this new program, how good it may be remains to be seen but I think it is a step in the right direction to start a dedication inspection/certification process. Going into plants like the Salmonella contamination at Diamond after the damage is done is not the best way even if it does disclose information. I like the idea of regular inspections, standards, and a certification process.
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