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Cleita

(75,480 posts)
8. I think there could be a middle of the road.
Fri Sep 7, 2012, 08:07 PM
Sep 2012

I have run a commercial kitchen in the past and there are certain protocols the law requires that make sense. Part of the problem of dirty commercial kitchens is that health inspectors are spread pretty thin and they often concentrate on code violations, like whether there is hot water, who your exterminator is, how cold your refrigeration is rather than how clean the kitchen was when they visited. I think certifying home kitchens as having basic protocols in place like good, working refrigeration, hot water, pest control etc., not on the same level as commercial but enough to ensure a safe, clean product could work and it shouldn't have to be expensive to install those things like it would be in a commercial kitchen.

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