George Boskovich Jr., owner of Boskovich Farms in Oxnard, Calif., has witnessed firsthand the dramatic changes in food safety standards that have taken place in the last few decades.
64 now and his
farm uses cutting-edge safety practices, but it wasn't always that way.
was younger, the term "food safety" didn't exist.
family ate much of what they grew, and if they weren't willing to consume it they certainly weren't going to give it to their customers.
That's how they made sure their food was safe.
"Back then, we went by common sense," he
described how the farm's green onions were handled 50 years ago: Picked by hand, bunched together with rubber bands, washed on an open dock with water from a pressurized hose, then packed in crates that were stacked on the back of an open, unrefrigerated bobtail truck.
would prefer that every farm be judged by a single, uniform standard.