- Feb 12, 2007
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So why should we inspect larger commercial food producers? Does the size of your commercial food operation make a difference as to whether or not you're are subject to inspections? Just put a "Not Inspected" label on everything?
Is there a line here and where do we draw it?
There are some legitimate questions to be asked here imho.
Mass producers are vulnerable to their supply chain practices. It was a flour supplier that was part of the issue in the Tollhouse recall a few years ago. Regardless, it is far cheaper to comply with the HD inspections than to have a nationwide recall that damages your brand name and sales for years.
That argument would have made sense decades ago before the internet.
In the present day, real time access to information over the internet is a far better "regulator" than corporate cronies in the revolving door regulatory bureaucracies.
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