A) the workers are in a constant state of mandatory overtime----- when people are pushed this hard, even if they wanted to be super careful, the ability to do so diminishes significantly
https://www.npr.org/...d-working-condi
B) most seasonings visually look very similar
C) proprietary seasonings will probably come to the plant with a product number (and maybe only that) that could be 1 or 2 digits different than the next (big companies)
D) small batch manufacturers who DO NOT ship nationally are not under the same rules/requirements as the big guys and are probably not GFSI certified
https://www.foodsafe...lmonella-fears/
A better question to ask is how the seasonings are being contaminated at that point of manufacturing
Edited by Scampi, 05 October 2021 - 07:21 PM.