On Thu, 20 Mar 2008 17:48:17 GMT, Sqwertz >
wrote:

>blake murphy <blake murphy >> wrote:
>
>> On Thu, 20 Mar 2008 03:32:44 GMT, Sqwertz >
>> wrote:
>>
>>>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.
>>
>> i'm not sure whether you're trying to be sarcastic here, but i
>> wouldn't say there are that many facilities where u.s.d.a people are
>> 'always' present. maybe in days gone by, but certainly not now.
>
>There's a USDA inspector in every meat/poultry slaughter
>house/abattoir and processing plant. By law, these businesses must
>have a USDA inspectors on site every hour of every day they operate.
>
>This is how they indirectly enforce shutting down a plant for
>non-compliance and/or violations - by removing it's USDA inspectors,
>which means it must close as a result of the action.
>
>This does not mean they're actually doing their job, as evidenced by
>the California slaughterhouse that was slinging live cows around
>with forklifts. But I still think having USDA inspectors on site is
>a far better system than a suit from Kosher Union who comes in a
>couple times a year with an invoice for blessing their production
>line.
>
>http://www.fsis.usda.gov/Fact_Sheets..._101/index.asp
>
>-sw

my mistake, then. carry on.

your pal,
blake