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CT SB00590
Bill
Status
Passed
6/24/2015
Primary Sponsor
Public Health Committee
Click for details
AI Summary
- Permits food service establishments to use sous vide cooking techniques if at least two safety controls are in place, such as time, temperature, water activity, or acidity, to prevent bacterial growth and foodborne illness
- Requires food prepared using sous vide to be consumed on the premises where it is processed
- Defines sous vide as vacuum-sealed raw or partially cooked food that is cooked in the bag, rapidly chilled, and refrigerated at bacteria-inhibiting temperatures
- Requires the Commissioner of Public Health, in consultation with the Commissioner of Consumer Protection, to adopt implementing regulations by October 1, 2016
- Effective October 1, 2015
Legislative Description
An Act Permitting The Commercial Use Of Sous Vide.
Last Action
Signed by the Governor
6/24/2015
Committee Referrals
Public Health2/3/2015
General Law1/22/2015
Full Bill Text
No bill text available