RDCSB375 2709 3501
DIGEST
The digest printed below was prepared by House Legislative Services. It constitutes no part
of the legislative instrument. The keyword, one-liner, abstract, and digest do not constitute
part of the law or proof or indicia of legislative intent. [R.S. 1:13(B) and 24:177(E)]
SB 375 Reengrossed 2018 Regular Session Barrow
Present law provides for a state sanitary code.
Proposed law requires retail food establishments that sell only prepackaged food items to
comply with all applicable requirements of the state sanitary code.
Proposed law requires the owner of any retail food establishment that sells only prepackaged
food items or his designee to obtain a food safety certificate.
Proposed law authorizes the La. Department of Health to approve training programs for
retail food establishments that sell only prepackaged food items and requires the department
to instruct and educate the owners of such establishments, or their designees, of the
requirements and enforcement provisions of proposed law.
(Adds R.S. 40:4.17)
Summary of Amendments Adopted by Senate
Committee Amendments Proposed by Senate Committee on Health and Welfare to
the original bill
1. Requires retail food establishments that sell only prepackaged food items
maintain and promote community hygiene as part of standardized business
practices.
2. Requires the owner of a retail food establishment that sells only prepackaged
food items or his designee to obtain a food safety certificate.
3. Provides that LDH may approve training programs for retail food
establishments that sell only prepackaged food items and shall instruct and
educate the owner or his designee of the requirements and enforcement
provisions of the law.
4. Makes technical corrections.
Senate Floor Amendments to engrossed bill
1. Adds clarifying language.
Summary of Amendments Adopted by House
The Committee Amendments Proposed by House Committee on Health and Welfare to
the reengrossed bill:
1. Delete proposed law requiring retail food establishments that sell only
prepackaged food items to maintain and promote community hygiene as part of
their standardized business practices, and require instead that such
establishments comply with all applicable requirements of the state sanitary
code.
2. Make technical changes.
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