Connecticut Seal

General Assembly

 

Proposed Bill No. 5819

 

January Session, 2009

 

LCO No. 2248

   

Referred to Committee on Environment

 

Introduced by:

 

REP. URBAN, 43rd Dist.

REP. MIKUTEL, 45th Dist.

REP. LYDDY, 106th Dist.

REP. BYE, 19th Dist.

REP. HORNISH, 62nd Dist.

REP. FONTANA, 87th Dist.

REP. JARMOC, 59th Dist.

REP. FLEXER, 44th Dist.

REP. KEHOE, 31st Dist.

REP. SPALLONE, 36th Dist.

AN ACT ALLOWING THE PRODUCTION OF ACIDIFIED FOODS IN FARM KITCHENS.

Be it enacted by the Senate and House of Representatives in General Assembly convened:

That the general statutes be amended to expand farm kitchen licensing to allow the preparation of foods with a pH value of 4.6 or less, including, but not limited to, pickles, salsa and hot sauces.

Statement of Purpose:

To allow the production of acidified products in farm kitchens.