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> Letting a little bit of that get sold for profit isn't a major risk. This sounds exactly like the sort of thing where statistics are how you get an answer. A
by RangerScience 6y ago
> Letting a little bit of that get sold for profit isn't a major risk.
This sounds exactly like the sort of thing where statistics are how you get an answer. And, googling a bit, there's answers. Or at least details.
At some point, all food was like this, and AFAIK that day was at least as recent as the 1800s. Right? I wonder when the first time a "food inspector" (in the modern sense) was a thing.
- Retric 6y agoIt’s much older than that, food standards go way back. England’s rather famous Assize of Bread and Ale regulating quality dates to 1266. There is likely thousands of years of history around bakers or brewers trying to save money and laws or customs designed to regulate it. https://en.wikipedia.org/wiki/Assize_of_Bread_and_Ale https://en.wikipedia.org/wiki/Assize_of_Bread_and_Ale That said, the knowledge of pathogens is relatively recent ~1670s which ended up changing many rules. Historically food safety was a major issue that killed a lot of people. But, it’s not really something most people know much about.
- Dylan16807 6y ago> At some point, all food was like this At some point all food was uninspected. But this isn't about all food. Those numbers are useless. This is generally about shelf-stable goods sold in small amounts. The sales are limited in two different major ways.