MI HB5374

Amends Michigan's Food Law to modify requirements for non-continuous cooking of raw animal foods, changing mandatory language from "shall" to "must" throughout the section.

Establishes a 60-minute maximum duration for the initial heating process of raw animal foods cooked using non-continuous methods, with specific cooling, freezing, and final cooking temperature requirements before sale or service.

Adds labeling and storage requirements for partially cooked foods, including separation from ready-to-eat foods and marking to identify foods requiring final cooking before service.

Establishes maximum lead leachate levels for ceramic dinnerware: 0.1 MG/L for beverage mugs and cups, 1 MG/L for large bowls (>1.1 liters), 2.0 MG/L for small bowls (<1.1 liters), and 0.226 MG/L for plates and saucers.

Grants the director authority to adopt future changes or updates to the food code by rule and designates food code annexes as persuasive authority for interpretation.