Hello, can anyone tell me simply if there is a difference between the regulations for a commercial kitchen which is to make food products to sell as a manufacturer and the regulations for a restaurant kitchen? We have a farm and whereas we were thinking about opening a bistro on site, the regulations for a new kitchen are rather overwhelming, and so I just thought there might be a difference if the kitchen was to produce packaged products and not to serve directly to the public. I am looking for an easy initial answer as I am brain befuddled from trawling the internet right now.
Thanks