Poll to guage where traditional foodies place responsibility for food safety.

[Guest guest]

I'm the creator of this poll. I wanted to see where the members of this

community place the burden of responsibility of making sure they're getting safe

food.

Please answer, it is anonymous.

[Guest guest]

,

Can you provide a link?

Becca

>

>

> I'm the creator of this poll. I wanted to see where the members of this

> community place the burden of responsibility of making sure they're getting

> safe food.

>

> Please answer, it is anonymous.

>

>

[Guest guest]

Nevermind...I just read the other email :-)

On Tue, Jun 15, 2010 at 2:35 PM, Becca Griffith wrote:

> ,

>

> Can you provide a link?

>

> Becca

>

>

[Guest guest]

Sorry Becca, I hadn't thought to do that, I was just elaborating on the purpose

of the poll, there was a prior post that advertised the poll with a link. But

good idea, here it is!

http://groups.yahoo.com/group/trad-foods-MN/surveys?id=13018095

You can also find it in the polls section on the left side of the TFMN screen.

Thanks!

[Guest guest]

Sorry Becca, I hadn't thought to do that, I was just elaborating on the purpose

of the poll, there was a prior post that advertised the poll with a link. But

good idea, here it is!

http://groups.yahoo.com/group/trad-foods-MN/surveys?id=13018095

You can also find it in the polls section on the left side of the TFMN screen.

Thanks!

[Guest guest]

Overall I think it is everyones responsiblity for food safety.

The farmer/producer first and foremost in raising the product. They are the

ones who know what goes into it and can add things--good or bad to it while it

is growing. Doesn't matter if it is meat, milk, or produce. The consumers

responsibility in my opinion is to know your farmer whenever possible.

The government in my opinion should only be responsible for public use types of

things--like making sure the grocery stores have coolers and freezers at proper

temps, eating establishments too, butchers/processors who cut up the meat for

the stores should be inspected by an outside source. In all I think most people

who are keeping food for public use do follow proper guidelines but it only

takes one who doesn't care or whatever to create a massive recall or illness.

The retailer only in the area of proper keeping of the food. Temps are

important as well as keeping things stored properly, dry, etc. Most do well on

this but have you looked at some of those dollar stores?

The consumer should be knowledgable enough by the time they are an adult to find

proper food and care for it properly. If Jonny doesn't know enough to put his

half eaten chicken in the fridge for lunch the next day, then he shouldn't

complain too much if he gets sick from it. Consumers if possible should find

and buy direct from the farmer/producer. Go look at your food while it is still

alive if possible! Pick out the cow/pig/sheep/goat that you are wanting to eat,

ask how it is raised, what it is fed, see how it is kept. Ask who does the

processing, how it is killed, etc.

The consumer should also know enough that food illness can happen with any type

of food--raw, fresh from the farm, frozen, processed, etc. They should also

know the importance of good hand washing in their own home and how that relates

to food being safe.

Really, what temp is your fridge set at? Deep freezer? Do you have a

thermometer in there or just go by the dial on the machine? When is the last

time you used a nail brush to clean your nails before cooking?

[Guest guest]

Overall I think it is everyones responsiblity for food safety.

The farmer/producer first and foremost in raising the product. They are the

ones who know what goes into it and can add things--good or bad to it while it

is growing. Doesn't matter if it is meat, milk, or produce. The consumers

responsibility in my opinion is to know your farmer whenever possible.

The government in my opinion should only be responsible for public use types of

things--like making sure the grocery stores have coolers and freezers at proper

temps, eating establishments too, butchers/processors who cut up the meat for

the stores should be inspected by an outside source. In all I think most people

who are keeping food for public use do follow proper guidelines but it only

takes one who doesn't care or whatever to create a massive recall or illness.

The retailer only in the area of proper keeping of the food. Temps are

important as well as keeping things stored properly, dry, etc. Most do well on

this but have you looked at some of those dollar stores?

The consumer should be knowledgable enough by the time they are an adult to find

proper food and care for it properly. If Jonny doesn't know enough to put his

half eaten chicken in the fridge for lunch the next day, then he shouldn't

complain too much if he gets sick from it. Consumers if possible should find

and buy direct from the farmer/producer. Go look at your food while it is still

alive if possible! Pick out the cow/pig/sheep/goat that you are wanting to eat,

ask how it is raised, what it is fed, see how it is kept. Ask who does the

processing, how it is killed, etc.

The consumer should also know enough that food illness can happen with any type

of food--raw, fresh from the farm, frozen, processed, etc. They should also

know the importance of good hand washing in their own home and how that relates

to food being safe.

Really, what temp is your fridge set at? Deep freezer? Do you have a

thermometer in there or just go by the dial on the machine? When is the last

time you used a nail brush to clean your nails before cooking?

[Guest guest]

Overall I think it is everyones responsiblity for food safety.

The farmer/producer first and foremost in raising the product. They are the

ones who know what goes into it and can add things--good or bad to it while it

is growing. Doesn't matter if it is meat, milk, or produce. The consumers

responsibility in my opinion is to know your farmer whenever possible.

The government in my opinion should only be responsible for public use types of

things--like making sure the grocery stores have coolers and freezers at proper

temps, eating establishments too, butchers/processors who cut up the meat for

the stores should be inspected by an outside source. In all I think most people

who are keeping food for public use do follow proper guidelines but it only

takes one who doesn't care or whatever to create a massive recall or illness.

The retailer only in the area of proper keeping of the food. Temps are

important as well as keeping things stored properly, dry, etc. Most do well on

this but have you looked at some of those dollar stores?

The consumer should be knowledgable enough by the time they are an adult to find

proper food and care for it properly. If Jonny doesn't know enough to put his

half eaten chicken in the fridge for lunch the next day, then he shouldn't

complain too much if he gets sick from it. Consumers if possible should find

and buy direct from the farmer/producer. Go look at your food while it is still

alive if possible! Pick out the cow/pig/sheep/goat that you are wanting to eat,

ask how it is raised, what it is fed, see how it is kept. Ask who does the

processing, how it is killed, etc.

The consumer should also know enough that food illness can happen with any type

of food--raw, fresh from the farm, frozen, processed, etc. They should also

know the importance of good hand washing in their own home and how that relates

to food being safe.

Really, what temp is your fridge set at? Deep freezer? Do you have a

thermometer in there or just go by the dial on the machine? When is the last

time you used a nail brush to clean your nails before cooking?