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Section 19a-36o - Variance from requirements of Public Health Code for sous vide processing and acidification of sushi rice.

CT Gen Stat § 19a-36o (2019) (N/A)
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Notwithstanding any provision of the general statutes, from June 30, 2017 until June 30, 2018, a food service establishment may request a variance from the Commissioner of Public Health from the requirements of the Public Health Code, established under section 19a-36, to utilize the process of sous vide and acidification of sushi rice, as defined in section 3-502.11 of the United States Food and Drug Administration’s Food Code, as amended from time to time. The Commissioner of Public Health shall review the request for a variance and provide the food establishment with notification regarding the status of its request not later than thirty days after the commissioner receives such request. The commissioner may grant such variance if he or she determines that such variance would not result in a health hazard or nuisance.

(P.A. 17-93, S. 10.)

History: P.A. 17-93 effective June 30, 2017.

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