He wasn't "washing" the vegetables, he was "irrigating" them--a farming
In all seriousness, the lack here of Common Sense of any kind is apalling.
What is confusing from this article is whether this was an action by the
Department of Health or the Department of Agriculture? The article implies
both or that these departments are the same, which they aren't. I wonder if
this is rogue inspector, or an all too common turf battle between Health and
Agriculture? If both Departments are in agreement about this, this
certainly raises even more concerns--at least if this bizarre thinking
The Ohio requirement for mechanically cooling of meat at the farmers
market is equally disturbing. In VT, at farmers markets, the Ag inspectors
currently just stick a thermometer in your cooler, and sometimes just look
for ice in the cooler without even taking a temperature (as well as check
for proper labeling and legal scales)--pretty much common sense.
----- Original Message -----
From: "Lewis Creek Farm, Hank Bissell" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Friday, October 30, 2009 7:07 AM
Subject: Washed Greens
> Hi All,
> Here is an alarming article that was just forwarded to me. In my opinion,
> the scariest development so far.
> This is posted on the Farmers Market Management Network, Inc. website
> which is "Working cooperatively to enhance Ohio farmers' markets both
> large and small to create unity, consistency, and sustainability through
> collaboration and education."
> Earlier this week it was brought to our attention that a vendor in
> Lake County [OHIO] was cited by the local board of health for selling
> "washed" vegetables and greens. The local health department official
> was enforcing a new interpretation of food safety rules that assumed
> washing greens with water was "food processing" and a farmer who was
> not a licensed "processor" washing them was making an "adulterated"
> (unsafe) product. The following article was brought to our attention: