Getting rid of food safety law misconceptions - The Packer

Getting rid of food safety law misconceptions

01/18/2013 09:25:00 AM
Tom Karst

Building in flexibility for water regulation, for use of manures and soil amendments, for control of wildlife incursion, is one reason the produce safety regulation is hundreds of pages long, Gorny said.

As much flexibility as is in the proposed regulations, Gorny said the industry members should consider new approaches if they disagree with the FDA. It doesn’t help, he pointed out, for growers to merely complain about being included.

Now is the time for industry to suggest science-based alternatives if they don’t like what they see, as long as the alternatives also can contribute to safer produce.


A quick word about a hot discussion topic at the Fresh Produce Industry Discussion Group. The topic of “booth babes” was raised at the Produce Marketing Association’s convention, and I started a poll and discussion thread about the idea of banning booth babes at industry trade shows.

The topic has lately re-emerged in the wake a controversial exhibitor at the Consumer Electronics Show in Las Vegas.

Unrelated to produce, yes, but the topless female models wearing only body paint reignited the discussion.

With 80 votes and 84 comments, the back and forth over this edgy topic has struck a chord.

All who have contributed to the discussion have made their valid points, from “sex sells, get over it” to criticisms of company (and trade show?) cultures that encourage the objectification of women.

The latest commenter in the discussion makes the point that the root of the problem may be that most buyers are male. If the industry makes moves to hire more women, she said, then marketing initiatives would not cater to men.

That sounds like a “last word” to this debate. But, considering 84 comments so far (and counting), probably not.

What's your take? Leave a comment and tell us your opinion.

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Georgia  |  January, 21, 2013 at 03:25 PM

I could not agree more, everyone at retail picks up the produce, smells it and squeezes it. The contamination that can occur at retail is really high, plus the clerks, shelves, coolers, who know under what rules and if they been sanitized. I have watched many junior clerks change the display, put the produce in dirty tubs, then move it to an shelf that has not been cleaned. Then you got retailers that cut and pack produce like melons and pineapple right at the store, who know where their knife has been. How do you make sense out of all of this?

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