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"I Make Great Hot Sauce. State Regulations Ensure You'll Never Taste It."
- bell-cot 3y agoZzz... Yes, state & local health regulations for micro-scale food production are often a hassle. OTOH, who pays the medical bills, if Uncle Bob fails his Food Safety die roll when he is making his Bob-B-Q Sauce his little home kitchen? And... I don't know North Carolina's regulation - but in many places, anyone who is really motivated can work around the state health rules by borrowing a licensed commercial kitchen. Which may be as easy as giving a modest donation to some cash-strapped little local church. And there are quite a few places where "church kitchen" and friendly church women can get you out of an amazing number of labor laws, if you are in the "too big to cook it all myself, too small to get a real production facility" stage of growth.