This bill amends the definition of potentially hazardous food within the existing law by removing "processed acidified" foods from that category. Potentially hazardous foods are those that require temperature control for safety to prevent the rapid growth of pathogenic or toxigenic microorganisms, or the growth and toxin production of Clostridium botulinum. The bill specifies that low acid canned foods remain classified as potentially hazardous, but processed acidified foods will no longer be included under this definition.

The bill has been approved on June 14, 2024, and will become effective 60 days after its passage, which sets the effective date as August 13, 2024. The removal of "processed acidified" foods from the definition may have implications for food safety regulations and the food industry, as these products will no longer be subject to the same controls as potentially hazardous foods.

Statutes affected:
Introduced: 143-A:5