SB 1465 Summary

• Revises labeling requirements for Asian rice-based noodles to indicate the date and time the product first came out of hot holding above 135 degrees Fahrenheit, replacing the previous manufacture date requirement.

• Exempts Asian rice-based noodles from labeling requirements if they have a pH of 4.6 or below, water activity of 0.85 or below, or have been determined by the department to be nonpotentially hazardous foods.

• Requires Asian rice-based noodles kept at room temperature to be segregated for destruction after 4 hours based on the labeled date and time, and mandates destruction at the end of the operating day if kept at room temperature for more than 4 hours.

• Exempts Asian rice-based noodles meeting specific pH, water activity, or nonpotentially hazardous food criteria from the 4-hour room temperature restrictions.

• Redefines "Asian rice-based noodle" to specify ingredients (rice powder, water, wheat starch, vegetable cooking oil) and preparation method (steaming at not less than 130 degrees Fahrenheit for at least 4 minutes).