Old and new provisions in some states’ food safety rules exempt some classes of producers, such as those with revenues below $5,000 a year, makers of relatively safe items like jams and pickles, or nonprofits. Some local regulators — and some more-established foodmakers who don’t like the unlicensed and unregulated competition — are crying foul. [AP/Google via Mangu-Ward]

Filed under: food safety, small business