Michigan 2023-2024 Regular Session

Michigan House Bill HB4030 Compare Versions

Only one version of the bill is available at this time.

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1	1	HOUSE BILL NO. 4030 A bill to amend 2000 PA 92, entitled "Food law," by amending section 6101 (MCL 289.6101), as amended by 2012 PA 178. the people of the state of michigan enact:
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21	21	HOUSE BILL NO. 4030
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25	25	A bill to amend 2000 PA 92, entitled
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27	27	"Food law,"
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29	29	by amending section 6101 (MCL 289.6101), as amended by 2012 PA 178.
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31	31	the people of the state of michigan enact:
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33	33	1 2 3 4 5 6 7 Sec. 6101. (1) Chapters 1 through 8 of the food code are incorporated by reference except as amended and modified as follows: (a) Where provisions of this act and rules specify different requirements. (b) Section 3-401.14 is modified to read as follows: "3-401.14 Non-Continuous Cooking of Raw Animal Foods. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 Raw animal foods that are cooked using a non-continuous cooking process shall must be: (A) Subject to an initial heating process that is no longer than 60 minutes in duration;P (B) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked potentially hazardous food (time/temperature control for safety food) under paragraph 3-501.14(A);P (C) After cooling, held frozen or cold, as specified for potentially hazardous food (time/temperature control for safety food) under paragraph 3-501.16(A)(2);P (D) Prior to Before sale or service, cooked using a process that heats all parts of the food to a time/temperature specified in paragraph 3-401.11(A);P (E) Cooled according to the time and temperature parameters specified for cooked potentially hazardous food (time/temperature control for safety food) under paragraph 3-501.14(A) if not either hot held as specified under paragraph 3-501.16(A), served immediately, or held using time as a public health control as specified under section 3-501.19 after complete cooking;P and (F) Stored as follows: (1) After initial heating but prior to before cooking as specified under paragraph (D) of this section, separate from ready-to-eat foods as specified under paragraph 3-302.11;Pf and (2) After initial heating, but prior to before complete cooking, marked or otherwise identified as foods that must be cooked as specified under paragraph (D) of this section prior to before being offered for sale or service.Pf The food may be identified in any effective manner provided that the marking system 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 is disclosed to the regulatory authority upon request.". (c) Section 2-103.11(L) is modified to read as follows: "Employees are properly trained in food safety as it relates to their assigned duties;Pf and". (d) The table in section 4-101.13(A) is modified to read as follows: UTENSIL Ceramic Article Maximum Lead Category Description MG/L Beverage Mugs, Cups, Pitchers Coffee Mugs 0.1 Large Hollowware (excluding pitchers) Bowls > 1.1 Liter (1.16 Quart) 1 Small Hollowware (excluding cups & mugs) Bowls < 1.1 Liter (1.16 Quart) 2.0 Flat TABLEWARE Plates, Saucers 0.226 (2) The director, by rule, may adopt any changes or updates to the food code. (3) The annexes of the food code are considered persuasive authority for interpretation of the food code.
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49	49	Sec. 6101. (1) Chapters 1 through 8 of the food code are incorporated by reference except as amended and modified as follows:
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51	51	(a) Where provisions of this act and rules specify different requirements.
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53	53	(b) Section 3-401.14 is modified to read as follows:
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55	55	"3-401.14 Non-Continuous Cooking of Raw Animal Foods.
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115	115	Raw animal foods that are cooked using a non-continuous cooking process shall must be:
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117	117	(A) Subject to an initial heating process that is no longer than 60 minutes in duration;P
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119	119	(B) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked potentially hazardous food (time/temperature control for safety food) under paragraph 3-501.14(A);P
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121	121	(C) After cooling, held frozen or cold, as specified for potentially hazardous food (time/temperature control for safety food) under paragraph 3-501.16(A)(2);P
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123	123	(D) Prior to Before sale or service, cooked using a process that heats all parts of the food to a time/temperature specified in paragraph 3-401.11(A);P
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125	125	(E) Cooled according to the time and temperature parameters specified for cooked potentially hazardous food (time/temperature control for safety food) under paragraph 3-501.14(A) if not either hot held as specified under paragraph 3-501.16(A), served immediately, or held using time as a public health control as specified under section 3-501.19 after complete cooking;P and
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127	127	(F) Stored as follows:
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129	129	(1) After initial heating but prior to before cooking as specified under paragraph (D) of this section, separate from ready-to-eat foods as specified under paragraph 3-302.11;Pf and
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131	131	(2) After initial heating, but prior to before complete cooking, marked or otherwise identified as foods that must be cooked as specified under paragraph (D) of this section prior to before being offered for sale or service.Pf The food may be identified in any effective manner provided that the marking system
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171	171	is disclosed to the regulatory authority upon request.".
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173	173	(c) Section 2-103.11(L) is modified to read as follows:
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175	175	"Employees are properly trained in food safety as it relates to their assigned duties;Pf and".
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177	177	(d) The table in section 4-101.13(A) is modified to read as follows:
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179	179	UTENSIL Ceramic Article Maximum Lead
180	180	Category Description MG/L
181	181	Beverage Mugs, Cups, Pitchers Coffee Mugs 0.1
182	182	Large Hollowware (excluding pitchers) Bowls > 1.1 Liter (1.16 Quart) 1
183	183	Small Hollowware (excluding cups & mugs) Bowls < 1.1 Liter (1.16 Quart) 2.0
184	184	Flat TABLEWARE Plates, Saucers 0.226
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214	214	Bowls > 1.1 Liter (1.16 Quart)
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222	222	Bowls < 1.1 Liter (1.16 Quart)
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234	234	(2) The director, by rule, may adopt any changes or updates to the food code.
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236	236	(3) The annexes of the food code are considered persuasive authority for interpretation of the food code.