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I was quite surprised to see on the photos that the food processing plant looked quite dirty. Don't they have high standards to adhere to ?

HeyLaughingBoy 9y ago
Looks pretty clean. The floor is just scuffed up from heavy things being dragged on it.
rabboRubble 9y ago
Have you ever read The Jungle? There is a reason we have food regulation. Without regulation, food producers do nasty things. Vomit inducing things.
- jmnicolas 9y ago
  "The Jungle" ?
  - xxpor 9y ago
    https://en.wikipedia.org/wiki/The_Jungle https://en.wikipedia.org/wiki/The_Jungle One of the most important books of the muckraker era
  - fake-name 9y ago
    https://en.wikipedia.org/wiki/The_Jungle https://en.wikipedia.org/wiki/The_Jungle Heh, beat. TL;DR it was basically a massive expose on the conditions in the food and meat-packing industry in 1904 that lead to the creation of what is now the FDA, and the establishment of regulations concerning food sanitation and requirements about ingredient purity that we still greatly benefit from today.
    - jamestimmins 9y ago
      Interestingly, it actually wasn't intended as an expose of food/meat-packing. It was intended to show the failings of capitalism and the virtues of socialism. But Sinclair's descriptions of the Chicago food industry made more of an impact than his political commentary.
smnrchrds 9y ago
To quote from Joel [1]: Way back in September 1983, I started my first real job, working at Oranim, a big bread factory in Israel that made something like 100,000 loaves of bread every night in six giant ovens the size of aircraft carriers. The first time I walked into the bakery I couldn’t believe what a mess it was. The sides of the ovens were yellowing, machines were rusting, there was grease everywhere. “Is it always this messy?” I asked. “What? What are you talking about?” the manager said. “We just finished cleaning. This is the cleanest it’s been in weeks.” Oh boy. It took me a couple of months of cleaning the bakery every morning before I realized what they meant. In the bakery, clean meant no dough on the machines. Clean meant no fermenting dough in the trash. Clean meant no dough on the floors. Clean did not mean the paint on the ovens was nice and white. Painting the ovens was something you did every decade, not every day. Clean did not mean no grease. In fact there were a lot of machines that needed to be greased or oiled regularly and a thin layer of clean oil was usually a sign of a machine that had just been cleaned. This is what a dough rounder looks like.The whole concept of clean in the bakery was something you had to learn. To an outsider, it was impossible to walk in and judge whether the place was clean or not. An outsider would never think of looking at the inside surfaces of the dough rounder (a machine that rolls square blocks of dough into balls, shown in the picture at right) to see if they had been scraped clean. An outsider would obsess over the fact that the old oven had discolored panels, because those panels were huge. But a baker couldn’t care less whether the paint on the outside of their oven was starting to turn a little yellow. The bread still tasted just as good. [1] https://www.joelonsoftware.com/2005/05/11/making-wrong-code-look-wrong/ https://www.joelonsoftware.com/2005/05/11/making-wrong-code-...

HeyLaughingBoy 9y ago

Looks pretty clean. The floor is just scuffed up from heavy things being dragged on it.

rabboRubble 9y ago

Have you ever read The Jungle? There is a reason we have food regulation. Without regulation, food producers do nasty things. Vomit inducing things.

jmnicolas 9y ago
"The Jungle" ?
- xxpor 9y ago
  https://en.wikipedia.org/wiki/The_Jungle https://en.wikipedia.org/wiki/The_Jungle One of the most important books of the muckraker era
- fake-name 9y ago
  https://en.wikipedia.org/wiki/The_Jungle https://en.wikipedia.org/wiki/The_Jungle Heh, beat. TL;DR it was basically a massive expose on the conditions in the food and meat-packing industry in 1904 that lead to the creation of what is now the FDA, and the establishment of regulations concerning food sanitation and requirements about ingredient purity that we still greatly benefit from today.
  - jamestimmins 9y ago
    Interestingly, it actually wasn't intended as an expose of food/meat-packing. It was intended to show the failings of capitalism and the virtues of socialism. But Sinclair's descriptions of the Chicago food industry made more of an impact than his political commentary.

smnrchrds 9y ago

To quote from Joel [1]: Way back in September 1983, I started my first real job, working at Oranim, a big bread factory in Israel that made something like 100,000 loaves of bread every night in six giant ovens the size of aircraft carriers. The first time I walked into the bakery I couldn’t believe what a mess it was. The sides of the ovens were yellowing, machines were rusting, there was grease everywhere. “Is it always this messy?” I asked. “What? What are you talking about?” the manager said. “We just finished cleaning. This is the cleanest it’s been in weeks.” Oh boy. It took me a couple of months of cleaning the bakery every morning before I realized what they meant. In the bakery, clean meant no dough on the machines. Clean meant no fermenting dough in the trash. Clean meant no dough on the floors. Clean did not mean the paint on the ovens was nice and white. Painting the ovens was something you did every decade, not every day. Clean did not mean no grease. In fact there were a lot of machines that needed to be greased or oiled regularly and a thin layer of clean oil was usually a sign of a machine that had just been cleaned. This is what a dough rounder looks like.The whole concept of clean in the bakery was something you had to learn. To an outsider, it was impossible to walk in and judge whether the place was clean or not. An outsider would never think of looking at the inside surfaces of the dough rounder (a machine that rolls square blocks of dough into balls, shown in the picture at right) to see if they had been scraped clean. An outsider would obsess over the fact that the old oven had discolored panels, because those panels were huge. But a baker couldn’t care less whether the paint on the outside of their oven was starting to turn a little yellow. The bread still tasted just as good. [1] https://www.joelonsoftware.com/2005/05/11/making-wrong-code-look-wrong/ https://www.joelonsoftware.com/2005/05/11/making-wrong-code-...