Minnesota Farmers Union

(August 7, 2009) - One of several comments that we have run across since we began writing about food safety is that imposing additional requirements on slaughterhouses is unnecessary because the ultimate responsibility belongs to the person cooking the meat.

One person writes, "Just cook it stupid! We're trying to protect people from ignorance...never going to happen no matter how hard producers or government tries."

A blogger responding to that comment says, "Amen. Brother!!! Americans would rather [complain] about everything than take personal responsibility. Leave the patty in the pan until it is 160 degrees, problem solved."

We believe that those preparing food items should engage in safe food handling procedures, including frequent hand washing and the use of separate cutting boards for meat and vegetable products. Certainly it would not hurt for the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) to better communicate the importance of safe food handling in restaurants and at home.