>> But a restaurant where clients don’t get of food poisoning 98% of time is getting people sick on a monthly (or even weekly) basis.
Objectively, I think it's impossible to work in the food industry and avoid food poisoning 100% of the time. One of the reasons I never attempted several of my food industry business ideas. I'm certain they would be at least profitable enough to keep going, would be rather trivial to access EU subsidy money in the €50k, but the amount of regulations and inspections terrifies me. And I'm sure at some point, some salmonella or what else would slip through and don't wanna deal with the consequences.
Easier with programming computers since a "bug" won't make people expell waste simultaneously through both incoming and outgoing food orifices, like it happend to me last time I ordered sarmale from a local restaurant. Like in the food industry a "bug" is literally that.
Objectively, I think it's impossible to work in the food industry and avoid food poisoning 100% of the time. One of the reasons I never attempted several of my food industry business ideas. I'm certain they would be at least profitable enough to keep going, would be rather trivial to access EU subsidy money in the €50k, but the amount of regulations and inspections terrifies me. And I'm sure at some point, some salmonella or what else would slip through and don't wanna deal with the consequences.
Easier with programming computers since a "bug" won't make people expell waste simultaneously through both incoming and outgoing food orifices, like it happend to me last time I ordered sarmale from a local restaurant. Like in the food industry a "bug" is literally that.