>Food safety regulations shouldn't be a problem for anyone selling sanitary, safe food. If they don't, then I don't think it's fair to call that a "barrier to entry", I think calling it a "barrier to poisoning" is more accurate and I'm glad that exists.

Restaurant can still make people sick with regulations. People can see filth, cockroaches, rats, and poor prep coming from a restaurant. What food problems are you trying to prevent? E coli poisoning from salad mixes they get at a supply store which they have no control over? What regulation prevents that? Undercooked chicken with salmonella? (Salmonella bacteria can be completely eradicated in meat and poultry through exposure to high temperatures, such as cooking meat and poultry to a minimum internal temperature of 165° F). You are likely thinking of supply issues not restaurants, mad cow disease can't be prevented by more restaurant regulation, you are thinking of supply chain regulations which are different.

I am not against all regulation, but the truth is that its used by the wealthy in nefarious ways to keep common man and immigrants from succeeding by putting in a barrier to entry with complex English.

>So the way I see it the only person who doesn't want food safety regulation is somebody knowingly trying to sell unsafe food. In that case, I'm glad they're being stopped.

What if I want to buy elote from the illegally operating business? Why is it the government's business to stop me aside from oppressing poor immigrants trying to sell cheap delicious food, with poor English skills, and trying to work? What if I don't want to eat at corporate or they don't have food I want? I want to make my own choices, not have paranoia about food poisoning.

>I'm happy to have an evidence-based debate of the latter, but the former is not really negotiable imo.

Sure, here is the requirements for a food truck in Chicago, this is not even everything, I just quoted a few random ones.

https://www.chicago.gov/city/en/depts/bacp/supp_info/mobile_...

>The MFV shall be enclosed with top and sides, hand wash sink, hot and cold water, equipment to maintain temperatures, waste water retention tank and the business name and license number legibly painted in letters and figures at least two inches in height in a conspicuous place on each lateral side of the MFV.

>No food that is sold or served from a mobile food vehicle may be stored or prepared in a residential home. All operators must work in conjunction with a commissary or shared kitchen to store and prepare food.

>MFVs may operate from a designated food stand not to exceed a 4-hour service limit. No other MFV may park or operate on such block of the designated stand.

>A. All MFVs must be equipped with an operational Global Positioning System (GPS) device. The device must meet the requirements set forth in Section 7-38-115 of the Municipal Code of the City of Chicago, as well as the following:

> The device must be permanently installed in, or on, the MFV.
> The device must be an “active”, not “passive” device that sends real-time location data to a GPS service provider; the device is not required to send location data directly to the City.
> The device must be accurate no less than 95% of the time.
> The device must function while the MFV is vending food or otherwise open for business to the public, and when the MFV is being serviced at a commissary as required by Section 7-38-138 of the Municipal Code of the City of Chicago or these regulations. The device must function during these times regardless of whether the engine is on or off.
> When the GPS device is required to function, the device will transmit GPS coordinates to the GPS service provider no less frequently than once every five (5) minutes.

>If the MFV has a gasoline, diesel or electric generator, propane or compressed natural gas, type II exhaust hood or fire suppression system, then the license applicant will be provided with an MFV Fire Safety Permit application which must be completed and submitted to the Chicago Fire Department (CFD) for approval; if not, then the applicant may skip the Fire Safety Permit step below.

>A certificate of commercial general liability insurance, with limits of not less than $350,000.00 per occurrence, required for applicants that will use a propane tank or natural gas in the mobile food vehicle.

>Are you disagreeing with the base concept of food safety?

Yes, what is the definition of "food safety"? Do I want to be poisoned? No. Do I think food safety regulations are helping? They hurt more than they help. Should we have regulations? Yes, but not excessive ones that only serve bureaucracy and are unfounded paranoia. The question is what cost is the food safety interference, going to countries or other states with looser regulation did not kill, sicken, or injure me. The extra regulations are not helping.