MI HB5532

Incorporates chapters 1 through 8 of the food code by reference with specified amendments and modifications.

Modifies section 3-401.14 to establish requirements for non-continuous cooking of raw animal foods, including initial heating limited to 60 minutes, cooling parameters, frozen or cold holding, and complete cooking before sale or service.

Requires foods undergoing non-continuous cooking to be stored separately from ready-to-eat foods after initial heating and to be marked or identified as requiring complete cooking before sale or service.

Modifies section 2-103.11(L) to require employees be properly trained in food safety as it relates to their assigned duties.

Adds morel mushrooms to section 3-201.16(b) as an exempted food product.