Hello.
Recently, state institutions have often stressed how safe food is in Slovenia. This makes me angry, because I know how many (nonsensical) regulations even the smallest caterers have to deal with in this area. I do not understand, for example, why in San Sebastian, the culinary mecca of Spain, where the same EU food safety regulations apply as in Slovenia, they can, for example, offer pinxos (bread rolls) on trays on a shelf - in Slovenia, such a caterer would immediately be blacklisted for unsanitary conditions. Same regulation, completely different implementation. I agree that the food safety (HACCP) provisions are useful and make sense for large food establishments (hospitals, hotels), but for establishments with, for example, a smaller number of seats, we should adopt very simplified (and very clearly defined) requirements to encourage niche cuisine and small and often very innovative entrepreneurial initiatives.