U.S. Food-Safety Laws Overhauled

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High risk products should be inspected monthly not every 3 years. Private Licensed inspectors could create a new economic and financial stream. I do not think the same company or same inspector should inspect a facility more than 4 times a year, this would insure that a relationship does not develop between an inspector and the company. Preventing opportunities for graft or cheating. As well as preventing an inspector from terrorizing any single producer.

Once every 3 years is not often enough for high risk producers, unless they can provide a low risk method to production.

All production facilities need a yearly inspection at a minimum.

Phil of OR 3:08PM December 23, 2010

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