Text: H08995 Text: H08997 Text: H08900 - H08999 Text: H Index Bills and Amendments: General Index Bill History: General Index
PAG LIN 1 1 Amend House File 2166, as amended, passed, and 1 2 reprinted by the House, as follows: 1 3 #1. Page 4, by striking line 16 and inserting the 1 4 following: "of forty-five degrees Fahrenheit or seven 1 5 degrees Celsius or". 1 6 #2. Page 4, by striking lines 20 through 31. 1 7 #3. Page 4, line 32, by inserting after the word 1 8 "home" the following: "where food is prepared or 1 9 stored for family consumption". 1 10 #4. Page 4, line 32, by inserting after the word 1 11 "or" the following: "in". 1 12 #5. Page 6, line 32, by striking the word "A" and 1 13 inserting the following: "Places used by a". 1 14 #6. Page 6, line 34, by striking the word "is" and 1 15 inserting the following: "are". 1 16 #7. Page 7, line 8, by striking the words "not 1 17 potentially" and inserting the following: 1 18 "nonpotentially". 1 19 #8. Page 7, by inserting after line 15 the 1 20 following: 1 21 "6A. 3-301.11(B) shall be amended by deleting the 1 22 section and replacing it with the following: 1 23 (1) Except when washing fruits and vegetables, 1 24 food employees should, to the extent practicable, 1 25 avoid contact with exposed, ready-to-eat food with 1 26 their bare hands. Where ready-to-eat food is 1 27 routinely handled by employees, employers should adopt 1 28 reasonable sanitary procedures to reduce the risk of 1 29 the transmission of pathogenic organisms. 1 30 (2) In seeking to minimize employees' physical 1 31 contact with ready-to-eat foods, no single method or 1 32 device is universally practical or necessarily the 1 33 most effective method to prevent the transmission of 1 34 pathogenic organisms in all situations. As such, each 1 35 public food service establishment shall review its 1 36 operations to identify procedures where ready-to-eat 1 37 food must be routinely handled by its employees and 1 38 adopt one or more of the following sanitary 1 39 alternatives, to be used either alone or in 1 40 combination, to prevent the transmission of pathogenic 1 41 organisms: 1 42 (a) The use of suitable food handling materials 1 43 including, but not limited to, deli tissues, 1 44 appropriate utensils, or dispensing equipment. Such 1 45 materials must be used in conjunction with thorough 1 46 hand washing practices in accord with paragraph (c). 1 47 (b) The use of single-use gloves, for the purpose 1 48 of preparing or handling ready-to-eat foods, shall be 1 49 discarded when damaged or soiled or when the process 1 50 of food preparation or handling is interrupted. 2 1 Single-use gloves must be used in conjunction with 2 2 thorough hand washing practices in accord with 2 3 paragraph (c). 2 4 (c) The use, pursuant to the manufacturer's 2 5 instructions, of anti-microbial soaps, with the 2 6 additional optional use of anti-bacterial protective 2 7 skin lotions or anti-microbial hand sanitizers, 2 8 rinses, or dips. All such soaps, lotions, sanitizers, 2 9 rinses, and dips must contain active topical anti- 2 10 microbial or anti-bacterial ingredients, registered by 2 11 the United States environmental protection agency, 2 12 cleared by the United States food and drug 2 13 administration, and approved by the United States 2 14 department of agriculture. 2 15 (d) The use of such other practices, devices, or 2 16 products that are found by the division to achieve a 2 17 comparable level of protection to one or more of the 2 18 sanitary alternatives in paragraphs (a) through (c). 2 19 (3) Regardless of the sanitary alternatives in 2 20 use, each public food service establishment shall 2 21 establish: 2 22 (a) Systematic focused education and training of 2 23 all food service employees involved in the identified 2 24 procedures regarding the potential for transmission of 2 25 pathogenic organisms from contact with ready-to-eat 2 26 food. The importance of proper hand washing and 2 27 hygiene in preventing the transmission of illness, and 2 28 the effective use of the sanitary alternatives and 2 29 monitoring systems utilized by the public food service 2 30 establishment, shall be reinforced. The content and 2 31 duration of this training shall be determined by the 2 32 manager of the public food service establishment. 2 33 (b) A monitoring system to demonstrate the proper 2 34 and effective use of the sanitary alternatives 2 35 utilized by the public food service establishment." 2 36 #9. Page 8, line 17, by inserting after the word 2 37 "functions." the following: "A municipal corporation 2 38 may only enter into an agreement to enforce the Iowa 2 39 food code pursuant to this section if it also agrees 2 40 to enforce the Iowa hotel sanitation code pursuant to 2 41 section 137C.6." 2 42 #10. Page 9, lines 19 and 20, by striking the 2 43 words "open or operate a food establishment or food 2 44 processing plant" and inserting the following: 2 45 "operate a food establishment or food processing plant 2 46 to provide goods or services to the general public, or 2 47 open a food establishment to the general public,". 2 48 #11. Page 10, line 12, by striking the word 2 49 "seventy-five" and inserting the following: "twenty". 2 50 #12. Page 10, lines 18 and 19, by striking the 3 1 words "or a section of a food establishment,". 3 2 #13. Page 10, line 20, by striking the word 3 3 "service," and inserting the following: "service 3 4 intended for consumption on-the-premises,". 3 5 #14. Page 10, line 21, by inserting after the word 3 6 "gross" the following: "food and beverage". 3 7 #15. Page 10, line 23, by striking the word 3 8 "sixty" and inserting the following: "fifty". 3 9 #16. Page 10, line 25, by striking the words 3 10 "dollars, one hundred" and inserting the following: 3 11 "dollars, eighty-five". 3 12 #17. Page 10, line 28, by striking the words 3 13 "dollars, two" and inserting the following: "dollars, 3 14 one". 3 15 #18. Page 10, line 29, by inserting after the word 3 16 "hundred" the following: "seventy-five". 3 17 #19. Page 10, by striking line 31 and inserting 3 18 the following: "dollars but less than five hundred 3 19 thousand dollars, two hundred dollars". 3 20 #20. Page 10, by inserting after line 31 the 3 21 following: 3 22 "e. Annual gross sales of five hundred thousand 3 23 dollars or more, two hundred twenty-five dollars." 3 24 #21. Page 10, lines 32 and 33, by striking the 3 25 words "or section of a food establishment,". 3 26 #22. Page 11, line 1, by inserting after the word 3 27 "gross" the following: "food and beverage". 3 28 #23. Page 11, line 16, by inserting after the word 3 29 "gross" the following: "food and beverage". 3 30 #24. Page 11, line 29, by inserting after the word 3 31 "fees" the following: "not to exceed seventy-five 3 32 percent of the total fees applicable". 3 33 #25. Page 14, line 12, by striking the words 3 34 "commits a simple misdemeanor" and inserting the 3 35 following: "shall be subject to a civil penalty of 3 36 one hundred dollars for each violation". 3 37 #26. By renumbering, relettering, or redesignating 3 38 and correcting internal references as necessary. 3 39 HF 2166S 3 40 rn/cc/26
Text: H08995 Text: H08997 Text: H08900 - H08999 Text: H Index Bills and Amendments: General Index Bill History: General Index
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