SB1915 Summary

• Renames the "Home Bakery Act of 2013" to the "Safe Home Food Manufacturing Act"

• Expands allowed products from baked goods to include "low risk food products" such as jams, jellies, pickles, and salsa meeting specific pH and safety standards

• Requires home food establishments to obtain basic food handler training certification and maintain detailed records including batch-code documentation, ingredient lists, and sales outlet information

• Mandates FDA-approved labeling with establishment name/address, product name, batch codes, and a disclaimer stating the product is "Made in a home food establishment that is not licensed by the State Department of Health"

• Effective July 1, 2014, with an emergency clause for immediate implementation