2016 Connecticut General Statutes
Title 19a - Public Health and Well-Being
Chapter 368a - Department of Public Health
Section 19a-36d - Sous vide processing by food service establishments.
(a) A food service establishment, as defined in section 19-13-B42 of the regulations of Connecticut state agencies, may process food using the technique of sous vide if there are at least two controls in place, including, but not limited to, time, temperature, water activity or acidity, to prevent the growth and formulation of bacteria that can cause a food-borne illness, provided such food will be consumed on the premises where it is processed. For purposes of this section, “sous vide” means packaging in which raw or partially cooked food is vacuum packaged in an impermeable bag, cooked in the bag, rapidly chilled and refrigerated at temperatures that inhibit the growth of bacteria that can cause a food-borne illness.
(b) Not later than October 1, 2016, the Commissioner of Public Health, in consultation with the Commissioner of Consumer Protection, shall adopt regulations, in accordance with the provisions of chapter 54, to implement the provisions of subsection (a) of this section.
(P.A. 15-140, S. 1.)
