Food Safety to excess?
Are we (generic we) going overboard on food safety? Some things like washing after handling raw proteins, refrigeration and such are just sensible, but I’m noticing a disturbing trend of the nanny state creeping into our kitchens in the same manner as bicycle helmets were foisted on us. This was brought to a head for me today as I watched the county health department shut down a Cub Scout fundraiser in a shopping center (they were selling pre-packaged peanuts and popcorn) because they had a bowl of popcorn out for sampling – The HD clown made them close up and leave because they didn’t have a certified food manager – really! Also I see where starting 01/08 in Pennsylvania any business that sells any food item (yes pre-packaged too) will be required to have a certified food manager on site at all times.
Soon will it be – No more bake sales? No more roadside BBQ or other goodies? How soon before our kitchens are in the HD domain and you need a permit and inspection for a dinner party?
Have we gone overboard?
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