HB-5532, As Passed House, May 31, 2016
April 12, 2016, Introduced by Reps. Cole, Bumstead, Lauwers, Rendon, Potvin, Franz, Pettalia, Chatfield, Dianda, Inman, McBroom, Kivela, Johnson, Glenn, Graves, Kelly, Aaron Miller and Kosowski and referred to the Committee on Agriculture.
A bill to amend 2000 PA 92, entitled
"Food law,"
by amending section 6101 (MCL 289.6101), as amended by 2012 PA 178.
THE PEOPLE OF THE STATE OF MICHIGAN ENACT:
Sec. 6101. (1) Chapters 1 through 8 of the food code are
incorporated by reference except as amended and modified as
follows:
(a) Where provisions of this act and rules specify different
requirements.
(b) Section 3-401.14 is modified to read as follows:
"3-401.14 Non-Continuous Cooking of Raw Animal Foods.
Raw animal foods that are cooked using a non-continuous
cooking process shall be:
(A) Subject to an initial heating process that is no longer
than 60 minutes in duration;P
(B) Immediately after initial heating, cooled according to the
time and temperature parameters specified for cooked potentially
hazardous food (time/temperature control for safety food) under
paragraph 3-501.14(A);P
(C) After cooling, held frozen or cold, as specified for
potentially hazardous food (time/temperature control for safety
food) under paragraph 3-501.16(A)(2);P
(D)
Prior to Before sale or service, cooked using a process
that heats all parts of the food to a time/temperature specified in
paragraph 3-401.11(A);P
(E) Cooled according to the time and temperature parameters
specified for cooked potentially hazardous food (time/temperature
control for safety food) under paragraph 3-501.14(A) if not either
hot held as specified under paragraph 3-501.16(A), served
immediately, or held using time as a public health control as
specified under section 3-501.19 after complete cooking;P and
(F) Stored as follows:
(1)
After initial heating but prior to before cooking as
specified under paragraph (D) of this section, separate from ready-
to-eat foods as specified under paragraph 3-302.11;Pf and
(2)
After initial heating, but prior to before complete
cooking, marked or otherwise identified as foods that must be
cooked
as specified under paragraph (D) of this section prior to
before being offered for sale or service.Pf The food may be
identified
in any effective manner provided that if the marking
system
is disclosed to the regulatory authority upon on request.".
(c) Section 2-103.11(L) is modified to read as follows:
"Employees are properly trained in food safety as it relates
to their assigned duties;Pf and".
(d) Section 3-201.16(b) is modified to add the following:
"(3) Morel mushrooms.".
(2) The director, by rule, may adopt any changes or updates to
the food code.
(3) The annexes of the food code are considered persuasive
authority for interpretation of the food code.