PA 15-140—sSB 590

Public Health Committee

AN ACT PERMITTING THE COMMERCIAL USE OF SOUS VIDE

SUMMARY: This act allows food service establishments (see BACKGROUND) to process food using the “sous vide” culinary technique if (1) the food will be consumed on the premises where it is processed and (2) there are at least two controls to prevent the formation and growth of bacteria that can cause food-borne illness, such as time, temperature, water activity, or acidity.

By October 1, 2016, the public health commissioner must, in consultation with the consumer protection commissioner, adopt regulations to implement the act.

The act defines “sous vide” as packaging in which raw or partially cooked food is vacuum packaged in an impermeable bag, cooked in the bag, rapidly chilled, and refrigerated at temperatures that inhibit the growth of bacteria that can cause food-borne illness.

EFFECTIVE DATE: October 1, 2015

BACKGROUND

Food Service Establishments

Under the Public Health Code, a “food service establishment” is a place where food is prepared and intended for individual service, regardless of whether the consumption is on or off the premises or whether there is a charge for the food (Conn. Agencies Reg. , 19-13-B42(a)(7)).

OLR Tracking: ND: DC: VR: cmg