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

Connecticut Statutes

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

Connecticut·Title 19a Public Health and Well-Being·Ch. 368a Department of Public Health

Notwithstanding any provision of the general statutes, from June 30, 2017, until December 31, 2022, a food service establishment may request a variance from the Commissioner of Public Health from the requirements of the regulations of Connecticut state agencies, 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

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Notwithstanding any provision of the general statutes, from June 30, 2017, until December 31, 2022, a food service establishment may request a variance from the Commissioner of Public Health from the requirements of the regulations of Connecticut state agencies, 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.

Connecticut § 19a-36o (Variance from requirements of Public Health Code for sous vide processing and acidification of sushi rice.) — published by Counsel Stack Legal Research, free access to 12M+ legal documents.

Legislative History

(P.A. 17-93, S. 10; P.A. 18-168, S. 48; P.A. 21-121, S. 63.) History: P.A. 17-93 effective June 30, 2017; P.A. 18-168 replaced “June 30, 2018” with “December 31, 2018”, effective June 13, 2018; P.A. 21-121 replaced “December 31, 2018” with “December 31, 2022” and “Public Health Code” with “regulations of Connecticut state agencies”, effective July 6, 2021.