UT HB0379

Exempts child care food preparation kitchens from standard food service establishment regulations when they serve only children in care and employees and are not open to the public

Requires the Department of Health and Human Services to collaborate with child care provider associations to develop exemption criteria based on food volume, type, preparation method, and storage—but not based on number of children served

Prohibits rules from requiring exempt kitchens to have commercial-grade appliances (dishwashers, ovens, ranges, hoods, freezers, refrigerators) or floor sinks if dishes aren't stored in other sinks

Eliminates the requirement for a certified food safety manager if all food handlers hold food handler permits, and waives three-compartment sink requirements for kitchens that don't prepare raw meat, fish, or poultry

Takes effect May 6, 2026