Sub-station

it\'s safer to shop in a supermarket than a farmer\'s market

by:Kenwei      2019-09-06
The traditional view is that from the farm to the table, the risk will increase, and the risk of farmers will be minimal, followed by processors, then restaurants, and finally, consumers who are often sick because they don\'t have good hygiene habits to protect themselves and throw out expired food.
This is true when considering the total number of diseases, but crashes when considering death.
Consumers often get sick, but often do not commit suicide.
According to a recent report by the Canadian Council of conferences, what is the problem with this system, if you live in a family of five, there is a good chance that one of you will come down with a box of food
Sick this year.
In the next decade, if the risk is evenly distributed, everyone in the country will get it. . . twice.
According to the CDC, how can so many Canadians be victims of preventable diseases, which is not much better in the United StatesS.
One out of every six Americans suffers the same fate every year.
Obviously, there is something wrong with our food supply chain.
The traditional view is that, from farm to table, the risk will increase, and the risk of farmers will be minimal, followed by processors and then restaurants, finally, consumers who are often sick because they don\'t have good hygiene habits to protect themselves and throw away expired food.
This is true when considering the total number of diseases, but crashes when considering death.
Consumers often get sick, but often do not commit suicide.
Producers and processors can\'t say that either. -
In 2010, 22 people died after eating contaminated cold plates in Canada, 53 people died in 2011 of eating organic bean sprouts in Germany, and 30 people died of cantaloupe in the United States. S. --
Just a few points.
So the problem with this system is that the food company has a small profit and a low salary.
Many small companies simply cannot afford to hire food safety professionals, while companies that employ food safety professionals are reluctant to do so.
The food safety control processes used in most industries are dated and consist of manual binder and disconnected files.
Many operators have not been trained in food safety, and do not even know what harm they are facing, and do not know how to control it.
When a food safety professional is recorded, their lives are often filled with frustration and disappointment.
When it is estimated that their products are likely to be sources of food poisoning disease outbreaks, owners tend to be overly optimistic.
This is the case with the American Peanut Company, which allegedly killed nine people after the owner was presented with a lab report clearly showing that the product had been contaminated, but in any case, the company decided to ship it.
The indifference of the enterprise hinders the effective work of food safety professionals.
Their behavior interferes with production because they have always insisted on doing things in different ways.
Requests for their resources are often rejected.
Their contribution to the protection of the public is generally undervalued.
For example, almost every food manufacturer should have a metal detector because metal fragments often fall off the machine and fall into the food.
However, it is easy to ignore the risk and delay the cost, and despite repeated requests from food safety personnel, so many processors continue to operate without metal detectors. .
The lack of resources also hinders progress in the control process.
Without technology to manage the complexity of manufacturing, food safety programs are often out of date and do not reflect the real practices that occur on the production site.
When an inspector calls to make an appointment for an on-site visit, there is usually a slight panic.
Surprisingly, companies usually have weeks or even months of notice before the inspection.
This gives them time to clean up their facilities and records before the inspectors arrive.
After the check, things are back to normal until the next check.
The regulatory authorities responsible for the inspection have insufficient funds and insufficient personnel.
The Canadian Food Inspection Agency focuses mainly on meat, fish and dairy products, and has paid little attention to other foods in the past.
Recent changes to the federal and provincial laws should have improved food safety in Canada, but regulators lack the resources to implement and implement them.
The provincial authorities were overwhelmed.
Regional health authorities often cooperate with inspectors who lack the following servicesdepth training.
But it\'s not all bad news.
Big companies that we usually demonize, such as Wal-Mart, are throwing a life rope at us.
Today, only they insist that their suppliers create and implement a comprehensive food safety plan and submit it to third
Party audits, including unannounced audits.
As a result, these chains are the main drivers today for industry producers and processors to educate themselves and implement food safety programs that will protect the safety of all of us.
Buying local food at the farmer\'s market can be attractive, but buying it in the grocery aisle of a large supermarket is saferbox store.
As consumers, we should look at the large number of diseases we suffer every year and ask food companies to take action-
You \'d better not make us sick if you want our business.
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