Food Inspector - in tragedy there's opportunity

The New York Times ran an article yesterday called "Food Safety Problems Elude Private Inspectors". The story focused on tragedy tied to the Peanut Corporation of America. The article said that Kellogg and other food companies relied on a private food inspector to inspect the plant. The food inspector worked for the American Institute of Baking. The food inspector was an expert in fresh produce and was "not aware that peanuts are readily susceptible to salmonella - which he was not required to test for anyway"

Time to start a new institute? Here's an opportunity for an agricultural university or set of universities to step in and create one. Food Inspectors could be certified in various areas - fresh produce, baking, meat, fish etc.... food prep, growth, organics etc.... Refresher courses and re certifications could be instituted. It might take a lot of persuasion to get food companies to agree to implement, but imagine a seal of approval from the institute - it would have a lot of marketing value, although the institute would have to be managed to the highest standards - imagine the downside of a problem. On the other hand - the institute could provide silver, gold and platinum levels, each representing a higher level of scrutiny that a manufacturer would subject itself too (similar to ISO 9001).