It’s lifesaving to those that do.
Somehow bakeries in Switzerland are doing just fine with sesame being a declared allergen and keeping them separate but American ones just can’t be bothered to handle a life threatening ingredient thoroughly carefully.
> In Switzerland, there are also the following rules regarding trace allergens when declaring allergens: in the event of possible contamination of more than one gram per kilogram of food, the note "May contain traces of ..." must be included. The limit for sulphur is 10 milligrams per kilogram and for gluten 200 milligrams
It sounds like Switzerland does the same thing the US used to do where manufactures have a lazy cop-out? It doesn't sound any stricter at all.
One gram per kilo for sesame is not hard.
I have had a rather unpleasant day due to an unknown contaminant in approximately 10mg of material as part of a day's food. Obviously the contaminant was well under 10mg.
I'm not sure what the difference is, except the US goes one step further and asks "please don't say it may have an allergen if you don't have to". It results in products definitely having the allergen, but is "may contain" any better than "definitely contains"?
Serious question as a non native english speaker, is this a correct way of saying it?
I think bread is usually baked in an oven ..
(some bread you can also make in a pan, but you cannot cook bread in my understanding)
But in the broader sense, it seems to also mean the preparing of meals, but I never encountered it like this.
"Kochen (von lateinisch coquere, „kochen, sieden, reifen“ entlehnt) ist im engeren Sinne das Erhitzen einer Flüssigkeit bis zum und am Siedepunkt, im Weiteren das Garen oder Zubereiten von Lebensmitteln allgemein"
"es kocht" literally means, it is boiling.
the problem with 'cooking bread' is that 'baking bread' is a set phrase, not that baking doesn't count as cooking
The wider meaning is pretty common in German to the point I find it hard to believe any native speaker wouldn't ever have used "kochen" to refer to something other than literally boiling water.
edit: and a rice cooker is definitely not a small oven.
Baking is more of a evaporation.
And the german definition of cooking in the narrow sense is defined like this, but in a broader sense apparently usable for everything with preparing meals.
And I never used a rice cooker, so no idea how to classify that ..
To the rice cooker point, I'd argue that an oven uses a heating element of some form (electric coils, gas flame, wood fire) to heat the air in a closed environment, and the air transfers heat into an item. In contrast, a rice cooker uses a heating element to directly heat a metal pot, and the metal pot transfers heat into an item. Usually that's going to be a combination of rice and water, but you can e.g. pour pancake batter into the pot and get a large souffle pancake, or put bread dough into the pot and get a loaf of bread. The trick is that the metal pot is much more efficient at transferring heat than the air is, so the rice cooker doesn't need to be at the same temperature as an oven to get the same amount of heat into whatever you're cooking.
In german you would not, one would roast it. (but we have 2 words, roasting "rösten" on the bbq and "braten" would be in a pan. But a "Braten" would be in an oven.)
Kind of not that consistent (like it usually is with natural language).
In general I think those terms were invented, before there were things as a rice cooker.
On the other hand, "cooking bread" is like 2/10 weird.
It’s just impossible because US scale /s
If it weren't for companies acting in bad faith, they wouldn't have to play regulator cat and mouse. If you removed the regulations altogether, your big bakers would be even more lax with allergens and people would get sick.
As long as making sesame bread is allowed while making bread without sesame is prohibitively expensive (because you need to ensure there are not even trace amounts present) it's obvious what most companies will choose.
It is clear what the outcome of the regulations was supposed to be, products with sesame and products without. But they were poorly planned regulations, and the companies are more than happy to work to the letter of the law.
But maybe this is actually fine, because a company willing to cleanly process allergen free product can capture that market segment.
Having wheelchair ramps at corners, especially new ones, big chains, large institutions, seems great. Forcing the new 1 person boutique down the street to spend $250k+ to add every possible accommodation for language and accessibility, doesn't seem so great.
There are tons of stories of effective extortion over "accessibility" issues
Your comment also suggests the same solution for the bread. If you don't like that there is sesame in it then you should build a robot to remove the sesames. That's the same as saying "I didn't translate my text for you but you can find some other way to get it translated".
(And note that in some cases "new" construction must work with existing constraints. I'm thinking of a sign I saw in Carlsbad Cavern saying no wheelchairs past this point. The loop that was denied wheelchairs contained a pinch point a wheelchair couldn't go through. Man made the path, nature put the rocks there.)
Are you saying these are examples of over-regulation?
> You need to judge over-regulation as it relates to society as a whole.
That doesn't seem to be a heuristic. E.g. "wheelchair ramps are cheap over the lifetime of a building, so it's obvious we should add them" is a good justification of something not being over-regulation - the "bang for buck" heuristic. But the quoted text doesn't contain a heuristic, so we can't judge anything based on it.