Ben Pollard talks about city requirements for packaging honey that require he meet the same standards as a restaurant. While I really don t know what to say, as I don t know the specifics, some thoughts come to mind: 1. Is this a real problem or only a potential problem? I have worked in a lot of restaurants, and have never observed that the inspectors are over-zealous in their requirements. They essentially want to be certain that bulk foods are kept properly cool, that the place is reasonably clean during working hours, is thoroughly cleaned daily, and that the dishwasher temperature is unreasonably hot. Hair nets are sometimes a problem (not wearing them). Working surfaces are usually supposed to be stainless steel or a comparable material . I have found inspectors will allow anything that is free of cracks, chips, etc. (places for bacteria to hide). A demonstration that they are wiped daily with alcohol goes a long way to meeting their requirements, and is no more work than soap and water. 2. I package a lot of honey, and have never been inspected or bothered. However, my personal ethic is to keep the place as clean as our home kitchen. While there is a lot of variance and judgment in that standard, we happen to keep our kitchen pretty clean, without being obsessive about it. 3. In addition to working in restaurants, I have worked in food processing plants. Again, I have never found the cleanliness standards to be a problem. When there has been a problem, it has been because employees would not keep their workplace up to the standards they would insist on in their homes. Ben, the only thing I can think of is to express an attitude of I want to meet the standards, but this is what I have to work with how can I comply without spending a lot of money? Sometimes if one can put the inspectors in the frame of helping , rather than enforcing , it can be surprising easy to comply. Best of luck, Lloyd [log in to unmask] Owner, Ross Rounds the finest in comb honey production.