I think, as a matter of fact, that the process recognized by the FDA--but is actually performed by the State, does assure wholesomeness. However, in doing so it also assures the level of quality that you and I might find in our favorite store. It is my understanding that the safety standard is uniform under the State as well as Federal requirements for the inspection before the salmon can ends up on a Safeway shelf or a Giant Food shelf, or available to any retail or wholesale purchase. The USDA cannot explain when we get into a discussion why it should use a completely different standard than the one considered good enough for everyone else. I hope my friend from Arkansas can perhaps enlighten me as to why a dual inspection would be necessary above and beyond the existing inspection that is required for domestic retail and wholesale sales and to put product on store shelves in the United States for the homemaker.
Editor's note · Context
Discussing food safety standards and inspection processes for salmon in relation to FDA and USDA regulations.
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