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sort of food safety requirements that fast food chains demand from their suppliers. Beginning with the 2000–2001 school year, ground beef
intended for distribution to schools would be tested for pathogens; meat that failed the tests would be rejected; and “downers” — cattle too
old or too sick to walk into a slaughterhouse — could no longer be processed into the ground beef that the USDA buys for children. The
meatpacking industry immediately opposed the new rules.
FOR YEARS SOME OF your kitchen sink
DURING THE 1990s, the federal government (which is supposed to ensure food safety) applied standards to the meat it purchased for schools that were much less stringent than the standards applied by the fast food industry (which is responsible for much of the current threat to food
safety). Having played a central role in the creation of a meatpacking system that can spread bacterial contamination far and wide, the fast
food chains are now able to avoid many of the worst consequences. Much like Jack in the Box, the leading chains have in recent years forced
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08