date:Jul 16, 2014
that the new rules are so confusing they will not meet their key objective: to give customers clear information about the food they eat and how it was prepared.
They also say that health inspectors, already overstretched from having to verify hygiene in restaurant kitchens, will struggle to enforce the new rules without new staff.
Under the law, to earn a homemade label, dishes must be made on the premises using raw products that have not been heated or substantially altered before landing in