Jonathan Kamens <Jonathan Kamens >>
wrote:

> Sqwertz > writes:
>>And how often are these facilities inspected by their certifying
>>organizations? Now compare that to the USDA inspectors that are
>>*always* on site in many food production facilities.
>
> ... and we all know how well that worked at that meat-packing plant.

When kosher meat production reaches the same scale as non-kosher
production, the same thing will happen at the kosher plants. Here's
some to get the rolling...

<http://www.foodproductiondaily.com/news/ng.asp?id=83660-agriprocessors-srm-hallmark-westland>
<http://www.health.ri.gov/media/050202a.php>

<http://www.sussex.nj.us/Cit-e-Access/news/index.cfm?NID=8218&TID=7&jump2=0&DID=1315>
(and many more for undeclared ingredients, which really sheds a lot
of skepticism on this whole Kosher certification procedure)

-sw