HANDY GUIDE TO FOOD SAFETY.

Vectors of disease and serious choking hazards.

Many consumers are unaware of the best practices in food safety, with the result that consumers all over the country are dropping like mayflies. Be aware of these important food safety facts to prevent sudden agonizing demise in your family.

Food wants to kill you. This is the first principle of food safety. To prevent food from having its way, make sure you eat only foods produced under carefully controlled conditions.

Raw meat is the most dangerous of all foods and should be handled only by fully qualified professionals, as it can carry not only diseases but also serious choking hazards in the form of “bones.” It is a useful principle to remember that raw meat is always more dangerous than the animal it came from. Yet most consumers seem to be unaware that cooked meat comes directly from raw meat. The only safe way to eat meat is to obtain meat that has been carefully prepared and neutralized under laboratory-like conditions, as is done, for example, in the packaged processed snack-food industry. Packaged processed snack meats come in many convenient forms, most of them vaguely cylindrical, all of them carefully neutralized with improving chemistry “for thine especial safety,” in the words of the immortal Bard.

Dairy products, such as milk and cheese, are technically meat at one remove. Standards for cheese are appallingly low, and it is a known fact in the industry that some cheese is sold in such an advanced state of decay that it is literally mottled with fungus. To be safe, insist on cheese that has been carefully stripped of its harmful properties, such as, for example, that found in many “cheez”-flavored packaged processed snack foods.

Fish is simply meat that lives under water. The safest way to consume fish is in the form of small crackers baked in sanitary factories and coated with safe and delicious cheez-flavored topping.

Fruit is a kind of meat produced by plants to seduce the unwary into spreading their filthy seeds. Fresh fruit is a known vector of many diseases and may contain inedible components, such as stems, cores, etc., which are technically the bones of the fruit and present similar choking hazards. Fruit is best consumed in the form of flavored processed snack foods, as the “froot” flavor can be safely produced in a laboratory without any contact with the dangerous meat of wild fruit.

Vegetables are nothing more than the meat of plants, with all the dangers of disease and choking that come with raw meat. The most reputable food scientists advise avoiding vegetables altogether.

This handy guide to food safety is brought to you by the North American Association of Delicious Packaged Processed Snack-Food Manufacturers (NAADPPSFM), promoting Food Safety Through Plastic Packaging.