Your March 29 article “Meats are impounded as Portland area chefs innovate with high-risk processes” points out many of the challenges associated with restaurant-based curing and value-added processing.
Responsibility for food safety can be likened to a three-legged stool.
The first leg is the government, which is responsible for protecting public health by putting forth regulations and inspecting and working with businesses to verify that these regulations are being followed.
The second leg is the businesses. In addition to making delicious, creative dishes, it’s up to those making food for public consumption to know and follow the laws of Maine.
The third leg is consumers. Consumers should be confident that they are enjoying safe, amazing food in Portland, but they should also commit to being part of the conversation about food safety. One key way to ensure safe food is for consumers to vote to commit the funds to support our hardworking Maine regulators.
Safe local food is possible and is the way forward for Portland’s wonderful restaurants.
Michele Pfannenstiel
Cumberland
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