But assume a food borne illness were to be traced to her

Reader comment on: Maine Regulators Shutter Boat-Based Small Business

Submitted by Lyle (United States), Aug 8, 2014 18:23

And she did not have what any place preparing food had, which are the sinks listed. Whe might get by with pre-packaged food, but if you prepare food the kitchen rules apply for public safety. If a food borne were to happen due to the food she sells the agencies would be crucified and sued. Further a kitchen on an open boat is a chance for illness from sea water to also arrive. Prepare and package in an onshore commercial kitchen. Note the shellfish are likely not cooked, so she might sell uncooked seafood which is her license. There is less chance of cross contamination in that case since the food will be cooked later. So how do you balance safety of the food supply against what?

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