Natwerk Designs

How come kitchens need to be certified for the smallest things...?

Yet we can have open-air street vendors serving hotdogs that look like they havent showered in a week? AND, what are the rules for bieng a street vendor?

Public Comments

1. Depends on the place, but here are the regulations for street vendors in New York... http://www.nyc.gov/html/sbs/nycbiz/html/starting/licensing.shtml . http://www.nyc.gov/html/sbs/nycbiz/html/starting/regulatory.shtml .
2. Maybe it is because kitchen germs are even smaller than the grime of street venders that stand in open cookery display while housed chef bars public view of the same trade. The certification keeps people honest so where's the beef?