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Yeah, you can't trust that European meat. Who knows what sort of low quality standards they have in Germany!
Ehm, while I appreciate the sentiment (as a properly deputized representative for all Germans), it may be not for nothing that the saying about not wanting to know how the sausage is made comes from Germany. Meat and sausages are veeery cheap here and while labor exploitation is certainly a big ingredient, I often wonder what the others are.
Then maybe it should be inspected at every border? It seems like France doesn't feel the need to physically check every meat truck coming from Germany.
Don’t give them ideas!
Allowing German food to cross the border was the first step towards assisted euthanasia France made.
That thing about sausage isn't just Germany.
No one wants to know what's in the sausages...
I know right!? They might make their sausages out of pig, pig I tell you!. Not like our propper sausages made of 50% breadcrumbs and 50% recycled grease.
2013 horse meat scandal - Wikipedia - https://en.m.wikipedia.org/wiki/2013_horse_meat_scandal
Jup, but this stuff happens everywhere unfortunately. It is the perverse stimulus of capitalism. I have to admit that the wiki article does not even cover the full scale, as in that time we had a similar issue here in the Netherlands with a slaughterhouse that was mixing meats.
In these cases it was caught and people where punished. It was also not a health risk but an economic crime.
Horse meat is quite tasty though
This was an issue with the food not being labeled as containing it though
Yeah, you can't trust that European meat.
Last time I checked this there are different standards for stuff that's only meant for export from the EU vs stuff that's for EU consumption. It'll still likely be fine, but cannot assume it'll be the same standard.
And France and Spain jointly announced they’re having no trouble inspecting food imported from England because “It doesn’t really come up.”
This is the best summary I could come up with:
But trade bodies have said fresh confusion about when the checks would begin were “incredibly challenging” for business planning, while others said serious questions remained about the government’s readiness for the regime.
Phil Pluck, the chief executive of the Cold Chain Federation (CCF), said: “The ongoing confusion about how and when new checks will be introduced makes these preparations incredibly challenging.
In January, the first phase of the border target operating model was introduced, with medium- and high-risk goods having to secure plant health and vet sign-offs before they could be exported to the UK.
Nan Jones, the technical policy manager at the British Meat Processors Association, said it was aware importers were making a high rate of mistakes in the new paperwork, which was causing issues with the government’s IT system at the border.
To achieve designation, BCPs must meet a number of requirements, including complying with biosecurity protocols, having the correct equipment and staff, and being suitable for the volume of goods coming through.
Marco Forgione, the director general of the Institute of Export and International Trade, said: “Sevington hasn’t been approved, we’re still not sure yet what the full charging regime is going to be in most private BCPs […] there’s still a lot of work that needs to be done and we’re 11 days out.
The original article contains 756 words, the summary contains 219 words. Saved 71%. I'm a bot and I'm open source!