my virtual sandbox
Not knowing any butchers personally I'll have to take your word for it. Though I have been using swabs, agar cultures, petri dishes and a microscope to show The_weapon about the difference good hygiene can make to disease transmission.
I work for a huge FMCG fresh food production company - I can attest to the expense of adherence to the multitudes of food safety codes. The complexity of complying to sometimes conflicting codes, especially when working with private label brands such as WoW, Coles, Yum!, Hungry Jacks, can be a massive burden.That said, I wouldn't want it any other way. The people who run my company are by nature hard-wired to earning and making money. If not for the large black-and-white books telling them what they can and cannot do as a food safety minimum in making that money, it'd be a comedy of corner-cutting.
Yeah, I worked in a food ingredient factory. They were ANAL about hygiene and rightfully so. The food we eat is dangerous enough. ;o)
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