"...only a handful follow the existing rules and process honey in a food
approved kitchen. Kitchen yes ! food approved no!"

Bob,  I'm sure your right about this and also about many if not most ma and
pa processors not knowing what the potential risks are.  My question is are
you aware of any actual cases where lax attention to sanitation has resulted
in real health issues for honey consumers?  In other words, if unsanitary
processing practices were causing health problems wouldn't we be hearing
about it more?  
  A grand does seem ridiculously high.  That aside, I'm sure it's not the
fee that concerns many of us as much as the hassle and expense of meeting
the stringent requirements of restaurant kitchen standards.  So unless there
is a real problem, we would just as soon avoid meeting very strict rules in
order to sell a few jars at the Farmer's market.

Steve Noble

             ***********************************************
The BEE-L mailing list is powered by L-Soft's renowned 
LISTSERV(R) list management software.  For more information, go to:
http://www.lsoft.com/LISTSERV-powered.html