This is apparently business owners failing to uphold state required hygienic processes.. which in and of themselves are perhaps too forgiving

But my experience working restaurants shows under paying employees incited a certain apathy in the workers causing lazy implementation of food handling standards

I'd argue more pay makes the workers appreciate their work more which would tangentially result in better hygiene

But for an owner to intentionally 'skimp' on hygiene practices due to 'reallocated profits' is ridiculous

Also the tone is ambiguous, is the intent is the paper that I am supposed to see these dubious correlations of stats and think, 'they were right.. raising the minimum was a bad idea'?