
Food safety experts say there’s no clear winner in food safety between farmers’ markets and grocery stores, with both types of operations subject to rigorous health and safety inspections.
Comments made Feb. 7
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Loblaws’ chief Galen Weston about the safety of farmers’ markets may have caused an unintended stir in the industry, but it’s raised some important questions about how food is monitored once it gets to shelves and stalls.
“Farmers’ markets are great . . .” Weston began during a speech to a crowd of 600 at the Canadian Food Summit in Toronto. “One day they’re going to kill some people though.”
“I’m just saying that to be dramatic though,” he quickly added.
But Jim Chan, manager of food safety for Toronto Public Health, said food safety comes down to who’s running the show, not the type of operation they run.
“I won’t say that the risk level in all farmers’ markets is higher than other food premises. You cannot say that,” Chan said. “It’s all depending on the person who is operating that particular site.”
Municipal health inspectors are in charge of inspecting all food premises, including grocery stores and markets.