MI HB6496

Eliminates the variance requirement for smoking meat as a method of food preservation, while maintaining the variance requirement for smoking other foods as a preservation method.

Modifies section 3-401.14 regarding non-continuous cooking of raw animal foods to clarify language by replacing "prior to" with "before" in applicable sections.

Clarifies that employees must be properly trained in food safety as it relates to their assigned duties under section 2-103.11(L).

Authorizes the director to adopt changes or updates to the food code by rule.