alt Hacker NewsCan you be more specific on exactly what kind of cross-contamination standards make it impossible for a small eatery to exist? Do you have any specific rules in mind?
Its been a while since I went through a food safety course, but I don't really recall any that would make it impossible for a small shop to achieve. I follow most of the rules I learned in my own kitchen at home. Stuff like don't use the same cutting board and knife between meat and veggies without cleaning in between, don't wear jewelry while prepping, keep things in safe time/temperature constraints, etc.
Cross contamination standards can't make it impossible for a small eatery to exist, and without standards enforcement businesses will absolutely go full The Jungle. Unfortunately, I could believe that paperwork around cross contamination standards could get there- a chain can spread the cost of the laywering to get paperwork right over hundreds of establishments, and learn it progressively as it gets worse, a single establishment has to do all the paperwork themselves up front.