> If we're using the most extreme examples to distract using visceral disgust instead of addressing the core point
I am absolutely addressing a core point, that's a big part of what you previously quoted about being unable to meet health safety requirements. I didn't bring up that example, you and the previous author did. Its quite combative to act like I'm just pulling out some extreme example, when you're the one who provided the example as a regulation strangling businesses, and was the only example given.
You said cross contamination standards make such places impossible. I asked for concrete cross contamination examples that make it impossible, and the only one you've given me so far is sinks. So I'm sorry I'm only really talking sinks here, that's all I have to work with here. Other than the vagueness of the fact there's a lot of tiny jurisdictions, but that doesn't really matter given we're talking about hyper local hole-in-the-wall places. They really only care about whatever their specific local regulations are, which are usually pretty easy to go figure out.
>> Most jurisdictions require at least 3-4 different sinks—one for washing dishes (usually a large three-part sink), separate ones for washing hands, one for mopping, and often another for prepping food
Just having the mop bucket doesn't solve the problem. You take that mop bucket, and dump it where? Where do you go clean the bucket and the mop after you dump it? Where do you go to get water for the mop bucket?
What do these super tiny restaurants that are supposedly impossible to have in the US do to actually clean their dishes? What do they do to properly clean hands after handling unclean meats to prevent cross contamination? What do they do to clean the things they use to clean the facility? Do they have people with unclean hands covered in potential salmonella in the same sink they're doing dishes in? Or the sink where they cleaned the mop bucket an hour ago in? Which sink gets the axe?
You're telling me we need to get rid of these sink requirements (its the only thing you've concretely pointed to), but offering no suggestions other than "buy a mop bucket", which doesn't solve the problem at all.
You've also pointed to the idea that overregulation is what is killing small meatpackers, but once again give no concrete examples of what regulations you'd drop. I do agree there has been too much consolidation in the meatpacking industry and that smaller producers have been squeezed out. I agree this is probably a bad thing overall and we should do something to change this path we're on. I'm not 100% sure its safe to lay a large chunk of that blame on overregulation. If anything, some of the reduction of regulations have made the burden higher, such as reduction in USDA inspectors with the requirement that the meatpacker hire their own inspectors. The inspection still needs to be done, but now its the meatpacker that needs to train the inspector and pay the payroll for that person. So please, can you share some concrete examples of the regulations which should be removed for meatpacking as well?
I am absolutely addressing a core point, that's a big part of what you previously quoted about being unable to meet health safety requirements. I didn't bring up that example, you and the previous author did. Its quite combative to act like I'm just pulling out some extreme example, when you're the one who provided the example as a regulation strangling businesses, and was the only example given.
You said cross contamination standards make such places impossible. I asked for concrete cross contamination examples that make it impossible, and the only one you've given me so far is sinks. So I'm sorry I'm only really talking sinks here, that's all I have to work with here. Other than the vagueness of the fact there's a lot of tiny jurisdictions, but that doesn't really matter given we're talking about hyper local hole-in-the-wall places. They really only care about whatever their specific local regulations are, which are usually pretty easy to go figure out.
>> Most jurisdictions require at least 3-4 different sinks—one for washing dishes (usually a large three-part sink), separate ones for washing hands, one for mopping, and often another for prepping food
Just having the mop bucket doesn't solve the problem. You take that mop bucket, and dump it where? Where do you go clean the bucket and the mop after you dump it? Where do you go to get water for the mop bucket?
What do these super tiny restaurants that are supposedly impossible to have in the US do to actually clean their dishes? What do they do to properly clean hands after handling unclean meats to prevent cross contamination? What do they do to clean the things they use to clean the facility? Do they have people with unclean hands covered in potential salmonella in the same sink they're doing dishes in? Or the sink where they cleaned the mop bucket an hour ago in? Which sink gets the axe?
You're telling me we need to get rid of these sink requirements (its the only thing you've concretely pointed to), but offering no suggestions other than "buy a mop bucket", which doesn't solve the problem at all.
You've also pointed to the idea that overregulation is what is killing small meatpackers, but once again give no concrete examples of what regulations you'd drop. I do agree there has been too much consolidation in the meatpacking industry and that smaller producers have been squeezed out. I agree this is probably a bad thing overall and we should do something to change this path we're on. I'm not 100% sure its safe to lay a large chunk of that blame on overregulation. If anything, some of the reduction of regulations have made the burden higher, such as reduction in USDA inspectors with the requirement that the meatpacker hire their own inspectors. The inspection still needs to be done, but now its the meatpacker that needs to train the inspector and pay the payroll for that person. So please, can you share some concrete examples of the regulations which should be removed for meatpacking as well?