Illinois General Assembly - Bill Status for SB2617

Amends the Food Handling Regulation Enforcement Act. Provides that if a county government does not have a local health department, the county government shall enter into an agreement or contract with an adjacent local health department to register cottage food operations in the county's jurisdiction. Provides that the adjacent local health department where the cottage food operation registers has the power to take specified actions pertaining to complaints, inspections, fees, and penalties. Makes a conforming change.

Replaces everything after the enacting clause. Reinserts the provisions of the introduced bill with the following changes. Modifies the definition of "acidified" and adds definitions for "employee", "mobile farmers markets", and "time-and-temperature controlled for safety food". Removes the definition for "potentially hazardous food". Provides that a cottage food operation shall not sell or offer to sell eggs except as an ingredient in a food that is not a time-and-temperature controlled for safety food (rather than that is a non-potentially hazardous food), including dry noodles, or as an ingredient in a baked good frosting, such as buttercream, if the eggs are not raw. Provides that a food operation may use alcohol to make extracts, such as vanilla extract, or as an ingredient in baked goods as long as the created product is not intended for use as a beverage. Provides that, if a food operation product assessment shows that a food has a pH of 4.6 or less or a water activity of less than or equal to 0.92, then the food shall not require temperature control.

Replaces everything after the enacting clause. Reinserts the provisions of the introduced bill, as amended by Senate Amendment No. 1, with the following changes. Replaces the definition of "time-and-temperature controlled for safety food" with a definition for "time/temperature control for safety food", which means a food that is stored under time or temperature control for food safety according to the Department of Public Health's administrative rules. Makes conforming changes. Replaces instances of non-potentially hazardous with not a time/temperature control for safety food. Provides that time/temperature control for safety food shall be maintained and transported at holding temperatures as set in the Department's administrative rules to ensure the food's safety and limit microorganism growth or toxin formation. Removes language providing that, if a food operation product assessment shows that a food has a pH of 4.6 or less or a water activity of less than or equal to 0.92, then the food shall not require temperature control.

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