FOOD LICENSES FOR CHARTER?

[p1ersturner]

Hi sailors.

I am having trouble finding information on this topic and would.love anyones/everyones help!

What licenses are nessisary to serve food/alchol to guests on a small charter, 6pax.


I live in Massachusetts and would like to serve guests on a charter boat this summer. Sunset sails/explore new england, but i can not find info on the legality of.cooking in the galley for guests.

Thank you so much!

Piers

[GordMay]

Greetings and welcome aboard the CF, Piers.

[p1ersturner]

Thank you!

[CSY Man]

Originally Posted by p1ersturner

Hi sailors.

I am having trouble finding information on this topic and would.love anyones/everyones help!

What licenses are nessisary to serve food/alchol to guests on a small charter, 6pax.


I live in Massachusetts and would like to serve guests on a charter boat this summer. Sunset sails/explore new england, but i can not find info on the legality of.cooking in the galley for guests.

Thank you so much!



Piers

Probably more hassle than it is worth.
I tell my Charter guests to bring their own booze and food.
There is alwaya cooler, ice and paper plates, cutlery, etc on the boat.

www.odincharters.com

[contrail]

FWIW, in the BVI, the charter chefs need a Food Handler's License, but the galley, itself, is uninspected.

[p1ersturner]

Thanks

[jmschmidt]

Catered prepared food (cooked from raw) in most places must be prepared in a licensed commercial kitchen and, as was mentioned, a licensed "food handler" may be required to serve.

[p1ersturner]

Preparing in a commercial kitchen and serving on board! That would be one way.

What about cooking from raw on the boat and serving?

I feel like many charters do this with private chefs and such?

Thanks for your time all

[Timethief]

You can always call the health department where you plan to sail out of - I would guess they'd have jurisdiction - I know when I ran a restaurant, they were pretty helpful when we had questions. Alternatively, you could always ask your future competition what they know about it. Don't take it as gospel, but as long as you don't come on too strong, people are pretty friendly.

Good luck!


-Peter

[Mithril Bham]

We do it all the time in Washington and I've never heard about required licenses. Maybe I will be arrested after this post.

[toddster8]

Food service is regulated by the state in which you operate. Someone once explained to me how they determine jurisdiction for airlines, but I can't remember atm. Serving packaged or (pre-packed) catered meals generally requires no license or inspection at the point of use.

[boat driver]

charters-
the states/counties generally cover the waters of their jurisdiction.
for some like Florida this is a routine- for others, like some in counties in MD, this is a new topic- so caution on your identity or be prepared to write the regulations yourself. as mentioned, catering, food handling, etc are often written for shore side and so the boat is often negotiated.

2) charters- be aware the USCG is cracking down on illegal charters. I would suggest calling your district and asking about the regulations and the CFR's you must read. The responsibility is the Captain's and the process is particularly confusing and/or technical to extent that it almost makes things cost prohibitive for part timers. The more exciting fines include licenses, firefighting, sewage disposal, inspection, life saving. and the ones reported in Florida and Chicago are $40K ranges.

Good luck

[Montanan]

There are at least three types of approvals / permits / licenses / certificate which are likely:

Vessel use permit for chartering, USCG and state.

Food cooking and / or handling.

Alcohol license. Recommend that you do not provide for alcohol consumption of board, best to not have any on-board as you just asking for difficulties with the passengers, but if you do allow it make sure it is BYOB. Do not sell or provide as part of the charter service.

Probably need a general business license also.

[Montanan]

Useful links:

https://www.premierfoodsafety.com/ma...-certification

Note the exemptions listed below.

Massachusetts Food Safety Certification
State Regulations Each food establishment must have at least one on-site person in charge who is a certified food protection manager through passing a food safety certification test from an accredited program, such as ServSafe or Prometric.
Certification Exam Mandatory
Approved Certification Exams ServSafe, Prometric, NRFSP and 360 Training
Food Safety Training Requirement No
Certificate Renewal 5 years
Additional Requirements No
Prometric Certification

• Online Training and Proctored Exam
• Over 1,100 Locations

Please enter zip code (of business):


Zip Code of Business
Get your Food Manager Certification
Available Locations:
59 Interstate Drive Suite 25 , West Springfield, MA, 01089
650 Suffolk St. Wannalancit Mills Bldg. , Lowell, MA, 01854
1324 Belmont Street Suite 103, Brockton, MA, 02301
67 Millbrook Street Suite 417, WORCESTER, MA, 01606
650 SUFFOLK ST, WANNALANCIT MILLS BLDG. - SUITE 115, LOWELL, MA, 01854
239 Causeway Street Suite 301, Boston, MA, 02114
And Many More!

FAQs
How does a food manager obtain his/her food safety certification?

A Person-In-Charge (PIC) becomes a certified food protection manager by passing an accredited exam from Prometric or ServSafe. Upon passing one of the accredited exams the PIC will receive a certificate and will be in compliance with the certification requirement. Although training is not a Massachusetts requirement, it is strongly recommended. Premier Food Safety offers an online training program as well as a Premier Study Guide to prepare managers for their food manager exam.

Which establishments need to be certified?

All food establishments must have a certified food protection manager except the following:

- Temporary food establishments operated by non-profit organizations

- Daycare operations which prepare and/or serve only snacks

- Food establishments which sell only pre-packaged food

- Food establishments with limited preparation of non-potentially hazardous food

- Food establishments which prepare and serve USDA meat and poultry products containing 120 PPM nitrite and 3.5% brine concentration, such as hotdogs.

- Satellite feeding sites receiving prepared meals from commissaries for immediate service.

Does the Certified Food Protection Manager need to be present at the food facility at all times?

No but when the certified PIC is unavailable during operating hours, an alternate PIC must be assigned. The alternate PIC does not require certification; however, this person must be knowledgeable in food safety, food borne illness prevention and corrective actions. This person must be at least eighteen years of age and be a full-time equivalent on-site manager or supervisor.

Are there minimum hours of training to obtain the food manager certification?
Training is not a requirement in Massachusetts, but it is strongly recommended. Premier Food Safety offers an online training program as well as a Premier Study Guide to prepare managers for their food manager certification exam.

https://stellwagenbank.org/charter-b...on-check-list/

http://stellwagenbank.org/wp-content...ements2016.pdf

http://stellwagenbank.org/wp-content...-Checklist.pdf

[SV_Harbinger]

I'm officially following this thread closely lol, I've been toying with the idea of doing something very similar, what part of MA are you thinking of operating out of? I would imagine around Boston or Marthas Vineyard would have good potential...