Introduced
by
To revise the state food code adopted in 2000 to require all food service establishments to have managers certified as having passed an accredited food safety exams, clarifying when to restrict ill employees from work, requiring managers to demonstrate knowledge of the control of food allergens, increasing regulations restricting bare-hand contact with food, increasing various inspection requirements, raising a number of fees, and more.
Referred to the Committee on Agriculture and Bioeconomy
Reported without amendment
With the recommendation that the substitute (S-2) be adopted and that the bill then pass.
Substitute offered
To replace the previous version of the bill with one that revises details but does not change the substance of the bill as previously described.
The substitute passed by voice vote
Passed in the Senate 38 to 0 (details)
Referred to the Committee on Agriculture
Reported without amendment
Without amendment and with the recommendation that the bill pass.
Passed in the House 105 to 3 (details)
To revise the state food code adopted in 2000 to require all food service establishments to have managers certified as having passed an accredited food safety exams, clarifying when to restrict ill employees from work, requiring managers to demonstrate knowledge of the control of food allergens, increasing regulations restricting bare-hand contact with food, increasing various inspection requirements, raising a number of fees, and more.
