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Date: | Tue, 1 Feb 2000 08:59:34 -0800 |
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Charles--
my goodness, rodent droppings, cigarette ash... What's up with that. =
Are the employees deliberately contaminating the food because they hate =
people, or have they been instructed to do that by management? And why =
is that--is it too expensive to put that stuff in the garbage instead of =
in our food? Or does all that extra stuff add to the volume and =
increase profit? Or both? Pretty weird. I just wonder how the people =
who make those decisions can live with themselves. I don't really blame =
the employees, they may not have a choice.
I'm sure glad I have a Cuisinart. By the way, grinding your own at home =
not only protects against the things you've mentioned, but also makes a =
better product, in that the inside of the meat is not exposed to air =
until the very moment you are ready to use it--therefore, it is much =
fresher. And of course, I always spray everything with my spray bottle =
of bleach & wipe with a designated sponge after it has come in contact =
with meat or fish.
Diane
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