Airport security rules call for stepped-up food safety methods

Last year when chef Todd Richards was planning a new restaurant, One Flew South, he and his partners wanted to include a sushi bar. The bar would be a dining room showpiece, and its food would help accent the restaurant's "southernational" blend of southern and international cuisines.

Much to his chagrin, however, Richards learned late in the construction phase of the project that his sushi chefs would have to wear vinyl gloves when they worked the bar of the restaurant,

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