Here is a discussion that I hope will bring a lot of heated debate to this site. What is your feeling on the government regulation of the restaurant industry? Are they really out for the public's safety or are these people just trying to justify their jobs? Have they gone overboard with their regulations? Personally, I think state governments need to give it a rest. In New Jersey (I dont know if the law was repealled yet) restaurants couldnt serve sunnyside up eggs. Many places will no longer sell MR hamburgers because if someone gets sick from it the restaurant is liable in the states eyes. In the city of chicago now Streets and Sanitation officals now have the right to close a restaurant if they see a violation. What are these people's training and qualifications? In many states you are held liable if you serve foods cooked under the recommended temps (in most cases at least MW) and you do not post a warning to the hazards of undercooked food. These are just a few of the laws and regulations heaped upon restaurants. As a consumer I want my food as I like it not as some government lawmaker tells me I must have it, which means my burgers and steaks rare, my oysters raw, my pork MR-M, and my eggs soft-poached. Can you tell- I've just been through Chicagos Sanitation Certification? Any comments?
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7/24/99 at 8:26pm