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Why you should toast the new food safety rules

By Lisa Gosselin, December 2, 2010 - 10:47am

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Sorry, Eating Well, you are wrong on this issue. The bill, as I understand it, will nearly double food safety inspections. Currently, inspections are required once every ten years and the new legislation will increase that to once every 3 to 5 years. How that will keep salmonella off my eggs and e-coli out of my beef is a mystery.

This bill expands Hazard Analysis and Critical Control Points (HACCP) regulations to include small and mid-size businesses; the pile of paperwork required to document workflows and processes will add to the cost of food. Smaller businesses simply cannot absorb the additional costs. Only the smallest farmers--perhaps including Ben Hewitt?--are exempted.

Anonymous

12/03/2010 - 6:26pm

EatingWell is not taking a political stance here. We are supporting a move toward a safer, healthier food system that leads to closer inspections of large factory farms and exempts small farmers, as this bill does.

Please read Is Your Supper Safe (the link was in the blog and is here: ( http://www.eatingwell.com/food_news_origins/food_news/is_your_supper_safe).

Author Ben Hewitt is himself a small, organic farmer, one reason we asked him to write this piece.

Anonymous

12/03/2010 - 12:26pm

You obviously haven't bothered to read the actual legislation. This bill is aimed in favor of big factory farms & detrimental to small farmers. Getting healthy, local food has just gotten harder, and more expensive with very little gain in terms of healthier food. Once again, I am appalled at the political stance that Eating Well has taken - favoring government hype over common sense and informed CHOICE.

Anonymous

12/02/2010 - 6:41pm

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