California Health and Safety Code

§ 113871

HSC § 113871 Effective Oct 11, 2009Div. 104 · Part 7 · Ch. 2

Statute text

(a)“Potentially hazardous food” means a food that requires time or temperature control to limit pathogenic micro-organism growth or toxin formation.

(b)“Potentially hazardous food” includes a food of animal origin that is raw or heat-treated, a food of plant origin that is heat-treated or consists of raw seed sprouts, cut melons, cut tomatoes or mixtures of cut tomatoes that are not modified to render them unable to support pathogenic micro-organism growth or toxin formation, and garlic-in-oil mixtures that are not acidified or otherwise modified at a food processing plant in a way that results in mixtures that do not support growth or toxin formation as specified under subdivision (a).

(c)“Potentially hazardous food” does not include any of the following:

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Legislative history

Amended by Stats. 2009, Ch. 571, Sec. 13. (SB 241) Effective October 11, 2009.