| http://www.w3.org/ns/prov#value | - Non-potentially hazardous foods such as cookies, cakes and fruit pies which have not frequently been associated with foodborne illness may be prepared in non-commercial kitchens and sold, provided the sale is limited in nature, i.e., meets the time limitations of a temporary food stand as, for example, a fund raiser for a not-for-profit organization and is not a routine business.
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