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Re: [Market-farming] Food Safety and National Supplier Issues
- From: SaladG AT aol.com
- To: market-farming AT lists.ibiblio.org
- Subject: Re: [Market-farming] Food Safety and National Supplier Issues
- Date: Sun, 29 Apr 2012 10:50:09 -0400 (EDT)
Bill we decided to retire this year after walking in a cooler with 1/2's of
Lamb's and Goat's without any USDA stamping on meat. Was it butchered in a
garage, I didn't know, so do you as a vendor leave product at this location when
some of the products of lamb products could be your product or from other
source, someone get's sick, who gets sued. The little guy with the
licenses , not the boot legger, get's sued.
I went to the health department with this and I was told that they would
have to have a USDA stamp on the meat. It wasn't stamped. I asked when was
the last time that location was inspected by the health Dept, and there comment
was we try to get to all locations once a year but we are somewhat behind
because of funding. Well they can sure find my place in the country a
couple times a year.
It is really not worth risking our farm in order to continue selling high
risk products in this economy to try to get local fresh foods to our consumers
in our local area. I know a lady that was selling chickens under the
$5000 organic rule, he was bragging of doing 3000 chickens, and
dressing them themselves, give me a break.
Phil from Iowa
In a message dated 4/28/2012 4:46:04 P.M. Central Daylight Time,
wshoemak AT illinois.edu writes:
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- Re: [Market-farming] Food Safety and National Supplier Issues, SaladG, 04/29/2012
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