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Unread 08-31-2009, 05:10 PM   #16
drbbq
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So you're saying there was cheating in NH?
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Unread 08-31-2009, 07:34 PM   #17
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Quote:
Originally Posted by drbbq View Post
So you're saying there was cheating in NH?
Nope I am saying that the rep was asked their interpretation. I've just been asking every rep I see for the first time what their interpretation is and whether or not they have received the rep advisory that was supposedly being sent out.

As I've said before our team doesn't employ their cooker to keep pork, or any other meat, warm before turn ins. We wish we had that coordination. I've just seen it done by teams with a lot of experience.
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Unread 09-01-2009, 09:52 AM   #18
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Quote:
Originally Posted by Skip View Post
Well it doesn't include anything if you are in the northeast or, as i found out this weekend, in Pennsylvania. Seems no one out there knows or cares about this. Most i have found don't even know it took place.

Although its always good to ask the rep when they come to inspect the meat.

Where is the popcorn?

Wasn't Tana Shupe a rep? So you're saying these Reps knew nothing of this rule? If that's the case, it's amazing, as she had sent me a response to my email to the BOD last month....
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