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H.B. 339






Chief Sponsor: Roger E. Barrus

Senate Sponsor: ____________

             8      LONG TITLE
             9      General Description:
             10          This bill amends the Utah Wholesome Food Production Act to provide for the
             11      registration of cottage food production operations as food establishments.
             12      Highlighted Provisions:
             13          This bill:
             14          .    defines terms, including cottage food production operation and potentially
             15      hazardous food product;
             16          .    requires the Department of Agriculture and Food to develop administrative rules to
             17      register cottage food production operations as food establishments; and
             18          .    clarifies the jurisdiction of the Department of Agriculture and Food and local health
             19      departments regarding the regulation of cottage food production operations.
             20      Monies Appropriated in this Bill:
             21          None
             22      Other Special Clauses:
             23          None
             24      Utah Code Sections Affected:
             25      ENACTS:
             26          4-5-9.5, Utah Code Annotated 1953

             28      Be it enacted by the Legislature of the state of Utah:
             29          Section 1. Section 4-5-9.5 is enacted to read:
             30          4-5-9.5. Cottage food production operations.
             31          (1) For purposes of this chapter:
             32          (a) "Cottage food production operation" means a person, who in the person's home,
             33      produces a food product that is not a potentially hazardous food.
             34          (b) "Home" means a primary residence:
             35          (i) occupied by the individual who is operating a cottage food production operation;
             36      and
             37          (ii) which contains:
             38          (A) a kitchen designed for common residential usage; and
             39          (B) appliances designed for common residential usage.
             40          (c) "Potentially hazardous food":
             41          (i) means a food that requires temperature control because it is in a form capable of
             42      supporting:
             43          (A) the rapid and progressive growth of infections or toxigenic microorganisms;
             44          (B) the growth and toxin production of Clostridium botulinum; or
             45          (C) in shell eggs, the growth of Salmonella enteritidis;
             46          (ii) includes:
             47          (A) an animal food;
             48          (B) a food of animal origin that is raw or heat treated;
             49          (C) a food of plant origin that is heat treated or consists of raw seed sprouts;
             50          (D) cut melons; and
             51          (E) garlic and oil mixtures that are not acidified or otherwise modified at a food
             52      establishment in a way that results in mixtures that do not support growth as specified under
             53      Subsection (1)(c)(i); and
             54          (iii) does not include:
             55          (A) an air-cooled hard-boiled egg with shell intact;
             56          (B) a food with an actual weight or water activity value of 0.85 or less;
             57          (C) a food with pH level of 4.6 or below when measured at 24 degrees Centigrade;
             58          (D) a food, in an unopened hermetically sealed container, that is processed to achieve

             59      and maintain sterility under conditions of nonrefrigerated storage and distribution;
             60          (E) a food for which laboratory evidence demonstrates that the rapid and progressive
             61      growth of items listed in Subsection (1)(c)(i) cannot occur, such as a food that:
             62          (I) has an actual weight and a pH level that are above the levels specified under
             63      Subsections (1)(c)(iii)(B) and (C); or
             64          (II) contains a preservative or other barrier to the growth of microorganisms, or a
             65      combination of barriers that inhibit the growth of microorganisms; or
             66          (F) a food that does not support the growth of microorganisms as specified under
             67      Subsection (1)(c)(i) even though the food may contain an infectious or toxigenic
             68      microorganism or chemical or physical contaminant at a level sufficient to cause illness.
             69          (2) (a) The department shall adopt rules pursuant to Title 63, Chapter 46a, Utah
             70      Administrative Rulemaking Act, as necessary to protect public health and ensure a safe food
             71      supply.
             72          (b) Rules adopted pursuant to this Subsection (2) shall provide for:
             73          (i) the registration of cottage food production operations as food establishments under
             74      this chapter;
             75          (ii) the labeling of products from a cottage food production operation as "Home
             76      Produced"; and
             77          (iii) other exceptions to the chapter that the department determines are appropriate and
             78      that are consistent with this section.
             79          (3) Rules adopted pursuant to Subsection (2):
             80          (a) may not require:
             81          (i) the use of commercial surfaces such as stainless steel counters or cabinets;
             82          (ii) the use of a commercial grade:
             83          (A) sink;
             84          (B) dishwasher; or
             85          (C) oven;
             86          (iii) a separate kitchen for the cottage food production operation; or
             87          (iv) the submission of plans and specifications before construction of, or remodel of, a
             88      cottage food production operation; and
             89          (b) may require:

             90          (i) an inspection of a cottage food production operation:
             91          (A) prior to issuing a registration for the cottage food production operation; and
             92          (B) at other times if the department has reason to believe the cottage food production
             93      operation is operating:
             94          (I) in violation of this chapter or an administrative rule adopted pursuant to this
             95      section; or
             96          (II) in an unsanitary manner; and
             97          (ii) the use of finished and cleanable surfaces.
             98          (4) (a) The operator of a cottage food production operation shall register with the
             99      department as a cottage food production operation before operating as a cottage food
             100      production operation.
             101          (b) Notwithstanding the provisions of Subsections 4-5-9 (1)(a) and (c), the department
             102      shall issue a registration to an applicant for a cottage food production operation if the applicant
             103      for the registration:
             104          (i) passes the inspection required by Subsection (3)(b);
             105          (ii) pays the fees required by the department; and
             106          (iii) meets the requirements of this section.
             107          (5) Notwithstanding the provisions of Section 26A-1-114 , a local health department
             108      does not have jurisdiction to regulate a cottage food production operation.

Legislative Review Note
    as of 1-23-07 11:09 AM

Office of Legislative Research and General Counsel

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