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Hygiene "I don't believe it" as Victor Meldrew would say, well I believe it. The food industry has to comply with The Food Safety Act(1990) the by-products of which are HACPP (Hazard And Critical Control Point analysis), EH (Environmental Health regulations), COSHH (Control Of Substances Harmful to Health )etc. and at vast expense, and now the bloody experts who demanded these requirements say that they cannot understand why it's not reducing the number of cases of food poisoning. I would like to know who is getting food poison, I bet it's not the labourer eating his lunch in a hole in ground, or the sewer worker, or a farm-worker, or the people who prepare and cook their own food. Nature has provided us with an immune system that, like a car which needs fuel in order to start, you have to get a bug so it knows what to fight. People with a real (not imagined) vulnerability should take extra care, I am a migraine sufferer and I know chocolate will give me a blinder, yet I do not expect chocolate to be labeled with a health warning, it is my responsibility to take the appropriate care or suffer the consequences. If you delegate someone to prepare/cook your food, if you want fast food, then you should accept the risks that go with it. If the experts came out of their sterile world and stopped generating unnecessary regulations perhaps the population would become healthy for a change, or are they employed by the chemical companies to promote that cleanliness can only be achieved with brand X. When will the experts identify the problem, NOT the symptom.
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