The bill amends the Food Law of Michigan, specifically section 6101, to incorporate modifications to the food code. Key changes include the requirement that raw animal foods cooked using a non-continuous process must undergo an initial heating process of no longer than 60 minutes, followed by specific cooling and storage protocols. The language has been updated to replace "shall" with "must" in these requirements, emphasizing the necessity of compliance. Additionally, the bill modifies the language regarding the timing of cooking and cooling processes, ensuring that foods are properly identified and separated from ready-to-eat items before they are fully cooked.

Furthermore, the bill introduces a new requirement for permit holders to notify consumers about the presence of major food allergens in unpackaged food items. This notification must be provided in writing and must list the allergens contained in the food item, with flexibility in the method of communication, including brochures or menu notifications. The director is also granted the authority to adopt updates to the food code as necessary. The amendments are set to take effect six months after the bill is enacted into law.

Statutes affected:
House Introduced Bill: 289.6101