PA 15-220—SB 111

Public Health Committee

General Law Committee

AN ACT CONCERNING SUSHI RICE

SUMMARY: This act requires the public health (DPH) commissioner, by October 1, 2016 and in consultation with the consumer protection commissioner, to adopt regulations allowing the acidification of sushi rice as an alternative to temperature control, under circumstances specified in the regulations. It allows restaurants and catering establishments, if they conform to the regulations, to use acidification instead of temperature control.

The act allows the DPH commissioner to implement policies and procedures necessary to administer these provisions while in the process of adopting them as regulations, as long as she publishes notice of intent to adopt regulations on the department's website and the eRegulations system within 20 days after implementation. The policies and procedures are valid until the regulations are adopted.

Existing regulations establish time and temperature controls for potentially hazardous foods. Subject to the local health director's approval and other conditions, restaurants and catering establishments may leave these foods at room temperature for a maximum of four hours (Conn. Agencies Reg. , 19-13-B42(m), 19-13-B49(m), & 21a-101-7(n)).

EFFECTIVE DATE: October 1, 2015

OLR Tracking: JO; KD; TA; BS