Much more strict, actually.
That actually makes a lot of sense – a bad batch of soup or a spoiled meal could make one or a handful of people sick. Some bad food in a large processing plant could harm hundreds or thousands. Good to know.

I’ll let you know more as we get closer.
Please do!
I’m not sure how that applies in an industrial setting vs. a restaurant/direct food service, though.
Much more strict, actually. The stuff I’m looking at is more procedural than anything else – stuff like limiting traffic between cooked food/uncooked food areas of the plant, making sure all water used is properly tested on an annual basis, that sort of thing.

Not sure what’s up on Monday. Definitely going to be hanging out with , , Colin, and maybe , though I honestly hope that the latter raccoon can indeed escape his Evil Overlord Employer and flee to Memphis instead. We’ll see what’s going on and I’ll probably send an e-mail your way Sunday evening/Monday morning.