Louisiana Senate Bill SB344

Louisiana 2014 Regular Session

• Introduced: 3/10/14
• Refer: 3/10/14
• Report Pass: 3/31/14
• Engrossed: 4/3/14
• Refer: 4/7/14
• Report Pass: 5/6/14
• Enrolled: 5/30/14
• Chaptered: 6/9/14
• Passed: 6/9/14

Caption

Provides for the Louisiana Catch and Cook Program within the Department of Wildlife and Fisheries. (8/1/14) (EN SEE FISC NOTE SD RV See Note)

Impact

The enactment of SB 344 has the potential to significantly affect existing state laws regarding food preparation and safety regulations. It establishes new standards for the handling and cooking of recreationally caught fish within commercial food establishments. By allowing these establishments to prepare fish for consumers, the bill bridges a gap between the fishing community and culinary businesses, fostering a new industry segment that reflects the cultural significance of fishing in Louisiana.

Summary

Senate Bill 344, known as the Louisiana Catch and Cook Program, aims to authorize retail food establishments to prepare recreational fish brought in by licensed recreational fishermen. This bill enacts specific provisions allowing for the preparation of both freshwater and saltwater fish under regulated conditions, promoting an innovative approach to combining recreational fishing and culinary experiences. It encourages local engagement with the fishing community while providing a unique dining option that attracts tourism and supports local businesses.

Sentiment

Support for the bill is largely positive, with advocates highlighting it as a creative way to enhance the fishing experience and encourage culinary tourism. The sentiment expresses an excitement about the benefits to local businesses and outdoor enthusiasts. However, concerns may arise regarding food safety, as critics could argue that allowing the preparation of non-commercially sourced fish poses risks if not adequately regulated. Thus, while the overall sentiment is supportive, there are calls for stringent enforcement of safety measures.

Contention

Notable points of contention surrounding SB 344 might include the regulatory framework involved in the preparation and handling of the fish, as well as the implications for public health. Discussions around food safety measures, such as the necessity for assumption of risk forms and compliance with the state Sanitary Code, highlight a balance between promoting the bill and ensuring it does not compromise the health standards associated with food preparation. Additionally, there may be debates on how well the regulations will be enforced and the readiness of participating establishments to comply, ensuring consumer protection.