"Korea – Fish Market & Seafood Dinner in Korea"
The problem with current food-safety regulations . . . is that they are one-size-fits-all rules designed to regulate giant slaughterhouses that are mindlessly applied to small farmers in such a way that “before I can sell my neighbor a T-bone steak I’ve got to wrap it up in a million dollars’ worth of quintuple-permitted processing plant.”
For example, federal rules stipulate that every processing facility have a bathroom for the exclusive use of the USDA inspector. Such regulations favor the biggest industrial meatpackers, who can spread the costs of compliance over the millions of animals they process every year. . .
USDA regulations spell out precisely what sort of facility and system is permissible, but they don’t set thresholds for food-borne pathogens. (That would require the USDA to recall meat from packers who failed to meet the standards, something the USDA, incredibly, lacks the authority to do.
What did you think of this review?