HI HB1344

Individual producers of hand-pounded poi may sell directly to consumers without requiring certification or a permit if they meet specific conditions.

Producers must attend a department-approved food-safety class, maintain a working sink at the production site, and follow community best practices as determined by the department.

Each batch must be labeled with the producer's name and address, net weight, production date, and a warning statement that the product was not prepared in a Department of Health approved facility and may increase risk of food-borne illness.

The Department of Health may conduct immediate food sampling and inspections if consumer complaints are received, and may issue a cease and desist notice after a chapter 91 hearing if products are mislabeled or adulterated.

The department must adopt rules defining customary and traditional Hawaiian cultural food-preparation practices and establishing community best practices for hand-pounded poi production.