86R5183 KKR-F
 
  By: Rodriguez H.B. No. 2108
 
 
 
A BILL TO BE ENTITLED
 
AN ACT
  relating to the regulation of cottage food production operations.
         BE IT ENACTED BY THE LEGISLATURE OF THE STATE OF TEXAS:
         SECTION 1.  Section 437.001, Health and Safety Code, is
  amended by amending Subdivision (2-b) and adding Subdivision (3-c)
  to read as follows:
               (2-b)  "Cottage food production operation" means an
  individual, operating out of the individual's home, who:
                     (A)  produces at the individual's home, subject to
  Section 437.0196:
                           (i)  a baked good that is not a time and
  temperature control for safety [potentially hazardous] food, as
  defined by Section 437.0196;
                           (ii)  candy;
                           (iii)  coated and uncoated nuts;
                           (iv)  unroasted nut butters;
                           (v)  fruit butters;
                           (vi)  a canned jam or jelly;
                           (vii)  a fruit pie;
                           (viii)  dehydrated fruit or vegetables,
  including dried beans;
                           (ix)  popcorn and popcorn snacks;
                           (x)  cereal, including granola;
                           (xi)  dry mix;
                           (xii)  vinegar;
                           (xiii)  pickled fruit or vegetables,
  including pickled beets and carrots [pickles];
                           (xiv)  mustard;
                           (xv)  roasted coffee or dry tea; [or]
                           (xvi)  a dried herb or dried herb mix;
                           (xvii)  canned goods that are acidified;
                           (xviii)  fermented products; 
                           (xix)  frozen fruit or vegetables; or
                           (xx)  any other food that is not a time and
  temperature control for safety food, as defined by Section
  437.0196;
                     (B)  has an annual gross income of $50,000 or less
  from the sale of food described by Paragraph (A);
                     (C)  sells the foods produced under Paragraph (A)
  only directly to consumers [at the individual's home, a farmers'
  market, a farm stand, or a municipal, county, or nonprofit fair,
  festival, or event]; and
                     (D)  delivers products to the consumer at the
  point of sale or another location designated by the consumer.
               (3-c) "Fermented product" means a low-acid food product
  subjected to the action of certain microorganisms that produce acid
  during their growth and reduce the pH value of the food to 4.6 or
  less.
         SECTION 2.  Section 437.0193, Health and Safety Code, is
  amended by adding Subsections (d) and (e) to read as follows:
         (d)  Honey, honey spreads, and other foods that include honey
  in the product name must be labeled in accordance with Subchapter E,
  Chapter 131, Agriculture Code.
         (e)  A cottage food production operation that sells a food
  described by Section 437.001(2-b)(A) that is a time and temperature
  control for safety food, as defined by Section 437.0196, must
  include on the label of the finished food product or on an invoice
  or receipt provided with the product when sold the following
  statement in at least 12-point font:  "SAFE HANDLING INSTRUCTIONS:
  To prevent illness from bacteria, keep this food refrigerated or
  frozen."
         SECTION 3.  Section 437.0194, Health and Safety Code, is
  amended to read as follows:
         Sec. 437.0194.  CERTAIN SALES BY COTTAGE FOOD PRODUCTION
  OPERATIONS PROHIBITED OR RESTRICTED.  (a) A cottage food
  production operation may not sell any of the foods described in
  Section 437.001(2-b)(A)[:
               [(1)  through the Internet;
               [(2)  by mail order; or
               [(3)]  at wholesale.
         (b)  An individual who operates a cottage food production
  operation may sell a food described by Section 437.001(2-b)(A)
  through the Internet or by mail order or use a shipping or delivery
  service for delivery of the food only if:
               (1)  the individual personally sells the food to the
  consumer and arranges delivery of the food through a delivery or
  shipping service; or
               (2)  the consumer purchases the food through the
  Internet or by mail order from the individual and the individual
  personally delivers the food to the consumer.
         SECTION 4.  Chapter 437, Health and Safety Code, is amended
  by adding Sections 437.01951 and 437.01952 to read as follows:
         Sec. 437.01951.  REQUIREMENTS FOR SALE OF FERMENTED PRODUCTS
  AND ACIDIFIED CANNED GOODS. (a)  A cottage food production
  operation that sells to consumers fermented products or canned
  goods that are acidified shall:
               (1)  use a recipe that:
                     (A)  is from a source approved by the department;
  or
                     (B)  has been tested by an appropriately certified
  laboratory and the laboratory confirmed that the finished product
  or good has a pH value of 4.6 or less; or
               (2)  annually test the first batch of each recipe with a
  calibrated pH meter to confirm that the finished product or good has
  a pH value of 4.6 or less.
         (b)  The department shall:
               (1)  approve sources for recipes that a cottage food
  production operation may use to produce fermented products or
  canned goods that are acidified; and
               (2)  semiannually post on the department's Internet
  website a list of the approved sources for recipes.
         (c)  A cottage food production operation may not sell to
  consumers fermented products or canned goods that are acidified
  before the operator complies with Subsection (a). 
         Sec. 437.01952.  REQUIREMENTS FOR SALE OF TIME AND
  TEMPERATURE CONTROL FOR SAFETY FOOD PRODUCTS. A cottage food
  production operation that sells to consumers a food described by
  Section 437.001(2-b)(A) that is a time and temperature control for
  safety food shall: 
               (1)  store the finished food product at an air
  temperature of not more than 40 degrees Fahrenheit; and
               (2)  label the finished food product in accordance with
  Section 437.0193(e).
         SECTION 5.  Section 437.0196, Health and Safety Code, is
  amended to read as follows:
         Sec. 437.0196.  TIME AND TEMPERATURE CONTROL FOR SAFETY 
  [POTENTIALLY HAZARDOUS] FOOD; PROHIBITION FOR COTTAGE FOOD
  PRODUCTION OPERATIONS; EXCEPTION.  (a)  In this section, "time and
  temperature control for safety ["potentially hazardous] food"
  means a food that requires time and temperature control for safety
  to limit pathogen growth or toxin production.  The term includes a
  food that must be held under proper temperature controls, such as
  refrigeration, to prevent the growth of bacteria that may cause
  human illness.  A time and temperature control for safety
  [potentially hazardous] food may include a food that contains
  protein and moisture and is neutral or slightly acidic, such as
  meat, poultry, fish, and shellfish products, pasteurized and
  unpasteurized milk and dairy products, raw seed sprouts, baked
  goods that require refrigeration, including cream or custard pies
  or cakes, and ice products.  The term does not include a food that
  uses time and temperature control for safety [potentially
  hazardous] food as ingredients if the final food product does not
  require time or temperature control for safety to limit pathogen
  growth or toxin production.
         (b)  Except as otherwise provided by this chapter, a [A]
  cottage food production operation may not sell to consumers time
  and temperature control for safety [customers potentially
  hazardous] foods.
         SECTION 6.  As soon as practicable after the effective date
  of this Act:
               (1)  the executive commissioner of the Health and Human
  Services Commission shall adopt rules as necessary to implement the
  changes made by this Act; and
               (2)  the Department of State Health Services shall
  approve sources for recipes for fermented products and acidified
  canned goods and post a list of sources on the department's Internet
  website as required by Section 437.01951, Health and Safety Code,
  as added by this Act.
         SECTION 7.  This Act takes effect September 1, 2019.