"Arri London" > wrote in message ...
|
|
| blake murphy wrote:
| >
| > On Thu, 24 Jun 2010 18:36:02 -0600, Arri London wrote:
| >
| > > pavane wrote:
| > >>
| > >> "Arri London" > wrote in message ...
| > >>|
| > >>| The bacterial (possible) pathogens you mentioned rarely occur on a
| > >>| correctly-made piece of cheese. If they are present, it more likely
| > >>| occurred during processing, not at home. It would indicate a lack of
| > >>| proper hygiene at the factory.
| > >>
| > >> Which you can control how before you buy it and bring it
| > >> home and eat it?
| > >>
| > >> pavane
| > >
| > > Choose your purveyors carefully, as with all food items. That's what
| > > most people do.
| >
| > you mean i shouldn't buy cheese from some guy out of the trunk of his car?
| >
| > your pal,
| > blake
|
| LOL! Precisely
|
| We sometimes shop at Wholefoods. Looking over the cheese section one
| time, saw pieces of cheese that had mould on it, but shouldn't have.
| Complained vehemently, pointing out the mouldy pieces. Clearly the staff
| hadn't been trained properly and no one had checked the display any time
| in the recent past.
|
| Don't accept inferior products and those products eventually disappear.

At Whole Foods it is one of the duties of the shift supervisor, or "shifty,"
to check expiration dates and condition of all products, particularly the
cheeses as they are so visible. This is the person you seek out and
complain to; that oversight, continuing as mold doesn't form in one day,
is deplorable and should be brought to mgt's attention. They have a bad
Specialty team leader.

pavane