Quote:
Originally Posted by shnmclr
Thanks for everyones input. I would never want to sell stuff unless everything was above board. I guess I never realized everything involved.
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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.
