1. Rick Day says:

    This change puts a hard burden on (surprise!) the small business sector because it requires a ‘certified food service manager’ to be on-site during business hours.

    That class is an expensive, full weekend boring lecture on exotic germs and food temp storage and the importance of washing hands. I know, I took it when I had my BBQ business in Dallas, TX.

    Since most of the best ‘que places are in the rural areas…
    I predict this law will cause the demise of all but the blandest BBQ chains in GA. You can not make quality BBQ without breaking a whole lot of health department ‘regulations’.

    Good grief.

  2. Doug Deal says:


    My family probably has over a century of Food service, management, research and owenership on it’s side, so I have a pretty good knowledge of the business as well, and I totally agree with you.

    People are irrational when it comes to food safety. They will demand a 100% guarentee that they can never get sick from a meal from a restaurant, but will eat lunch at their desk, which studies have shown is dirtier than most bathrooms.

    How many people re-use plastic water bottles and cups without washing them? You are more likely getting sick by not washing your hands than anything a restaurant will do to your food, but studies have shown a majority of people do not wash their hands after using the bathroom, unless someone is watching them.

    Food is generally safe enough with the current program, harming small business to quell concerns of paranoid makes the virtually impossible business of running a restaurant even tougher.

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