Quote:
Originally Posted by airedale
It's a big deal, primarily because of public health concerns. That's the bold print.
The fine print reason for the requirements is called in business "barriers to entry." People who have made these investments don't want it to be easy for competition to enter the market. So they support regulations that make entry expensive. In our state this includes a requirement to have a "certified food protection manager" on staff, though this can be the establishment owner. Maintaining certification requires four hours of refresher training every three years.
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Why shouldn't the food trucks or anyone else selling food not have to meet the same requirements that a restaurant does?
