But there is some truth abt what is mentioned regarding regulation and home-based food business.
It's easy to say "you choose to eat, u tio food poisoning, ur problem" - the same can be said abt regulated restaurants.
Problem is how u take them to task when there are such cases...
Or issit wait until "something" happen (food poisoning, rat infestation, fight break out etc) then police investigate, then open can of worms to realise sales exceed $1mil, noise and nuisance to neighbours, never clean problem cause pest infestation affect neighbours etc...
How clean the preparation environment is, u also dunno. No A B C cleanliness label. Granted u can say that mark doesn't mean anything, that u saw grade A stall look super dirty bla bla, but those are outliers rather than the norm, degradation over time - but at least u know "someone" will "audit them" some day.