… Lorna, chili is considered a high-risk food. I think the health departments don’t trust food vendors to keep chili at proper temperatures between time of cooking and being reheated at the mobile site. Temperature abuse could cause the growth of bacteria such as Clostridium perfringens.

  Naw! REALLY!  Gee Whiz, Golly Wow, I did not know Chili was considered to be a high risk food! I just keep learning something new every day.  Tomorrow I may even be able to finally learn to tie my shoes!

Either we are competent food vendors or we aren’t. The HD’s need to figure it out or require the we get certified in how to handle food. And I guess I should have used the words “non commercial factory sealed self made” instead of “home” made since no one can make really homemade.

I gotta go take an aspirin.