mick silver
3rd April 2016, 04:55 AM
Austin’s Regulations for Kid Lemonade Stands are Unintentionally HilariousSource: Economic Policy Journal (http://www.economicpolicyjournal.com/2016/04/austins-regulations-for-kid-lemonade.html)
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Unfortunately, the city’s friendliness to budding entrepreneurs ends there. Lemonade stands run by kids must comply with Austin’s “temporary food service guidelines.” Some of the rules include: “NO HOME PREPARED FOODS ALLOWED. ALL FOODS MUST BE OBTAINED FROM AN APPROVED SOURCE.”
“Provide potable water for cleaning and sanitizing utensils. Use three (3) containers for WASHING, RINSING & SANITIZING. Sanitizing solution must be kept between 50-100ppm chlorine. Test papers can be found at restaurant supply stores.”
“Hand washing – Use a gravity-type water dispenser for hand washing. Example: drink dispenser with a spout or spigot. Do not forget hand washing soap, paper towels and catch basin. Wash hands for at least 20 seconds. Use of liquid alcohol sanitizer or single-use gloves is required for all food handling.”
“Provide a ceiling or canopy above beverage preparation and service areas. Example: wood, canvas or other material that protects the interior of the establishment from the weather and other agents.”
“All food, equipment, single service items shall be stored at least 6 inches above the floor.”
“No eating, drinking, smoking is allowed in the food booth.”
Read More... (http://www.economicpolicyjournal.com/2016/04/austins-regulations-for-kid-lemonade.html)
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http://www.againstcronycapitalism.org/wp-content/uploads/LNa-cc-565x318.jpg
Unfortunately, the city’s friendliness to budding entrepreneurs ends there. Lemonade stands run by kids must comply with Austin’s “temporary food service guidelines.” Some of the rules include: “NO HOME PREPARED FOODS ALLOWED. ALL FOODS MUST BE OBTAINED FROM AN APPROVED SOURCE.”
“Provide potable water for cleaning and sanitizing utensils. Use three (3) containers for WASHING, RINSING & SANITIZING. Sanitizing solution must be kept between 50-100ppm chlorine. Test papers can be found at restaurant supply stores.”
“Hand washing – Use a gravity-type water dispenser for hand washing. Example: drink dispenser with a spout or spigot. Do not forget hand washing soap, paper towels and catch basin. Wash hands for at least 20 seconds. Use of liquid alcohol sanitizer or single-use gloves is required for all food handling.”
“Provide a ceiling or canopy above beverage preparation and service areas. Example: wood, canvas or other material that protects the interior of the establishment from the weather and other agents.”
“All food, equipment, single service items shall be stored at least 6 inches above the floor.”
“No eating, drinking, smoking is allowed in the food booth.”
Read More... (http://www.economicpolicyjournal.com/2016/04/austins-regulations-for-kid-lemonade.html)
Share This Article...