Did you have some kind of serve safe license that was limited? I wonder why the rules were different than a restaurant letting people take leftovers home.

Were you guys handing out huge trays of food like after thanksgiving or a party, like “who wants this half a turkey in these ziplock bags”, or was it more like a bunch of to go containers handed out?

Seems like the seal of government approval on a person’s ability to handle food safety should apply equally to serving in the restaurant and to prepping food for serving outside that building. Right? Just too complex to have it separated out like that.