Free Republic

"Do you prepare picnic foods for a profit? Can't you see a difference between a family outing and a catered event?"

Sure, I can see a difference between events. I simply don't see how the government license keeps me safer. Why is it that profit seems to be the thing that makes a license necessary? Does a non-profit need a license? (This certainly varies by jurisdiction, but I'm talking philosophically here.) Is it an issue of quantity? Meaning, that a foodservice operation is ongoing? What if I pay a friend to make something for me to take to a picnic? Does the fact that he made a profit, a loss, or a wash matter? If he intended to profit but didn't, is that still a crime? What makes it ok for me to roll the dice on Aunt Matilda's chicken salad, but not on the unlicensed back-alley for-profit deli run by my next-door neighbor? I simply do not see how the license squares with the principle of voluntary exchange.

""PROFESSIONAL" food preparers are required to obtain a license as well as tested for TB. John Q. Public having a family reunion is something entirely different."

How is it different? The condition of the food on the plate is still an unknown to you if you didn't prepare it yourself. Even then, there is risk. And, of course, we all know that government licensed food operations never sicken anyone. Interesting you should mention Hepatitis, as that is the particular disease that was transmitted by a ChiChi's in the Pittsburgh, PA area a couple of years ago. Several people were sickened. Did the county or state government take responsibility for the incident? Of course not. If we want to prevent disease transmission, bureaucrats are not the answer. Pieces of government issued paper are not the answer. Washing the feces from the green onions is the answer.

But what about all of those people who will be attending picnics this summer?! Sampling potentially deadly pathogen-laden foods made by strangers in unlicensed kitchens. The horror!