Photo via David Boaz. We’ve been covering the Mardi Gras King-cake-figurine-liability issue at Overlawyered for years.
Posts Tagged ‘food safety’
Marler sues food “auditor” Primus Labs in listeria cantaloupe case
Bill Marler, the ubiquitous food-poisoning lawyer, argues that in undertaking to “audit” food distributors’ safety practices, the Santa Maria, Calif.-based firm assumes legal duties that extend to the general public at risk for foodborne illness. [Lora Abcarian, Produce News]
Farm and food roundup
- California Medical Association, which seems unruffled by growth of regulatory state when docs are not its targets, backs bill to require warning labels on soda [Governing, AP, Sacramento Bee, Monterey Herald]
- “The Farm Bill Came Surprisingly Close to Fixing Some Protectionist Regulations” [K. William Watson, Cato]
- “New York Alcohol Bill Benefits Big Business at Consumers’ Expense” [Michelle Minton, CEI; earlier; my upcoming Feb. 27 Bastiat Society panel in Charlotte on alcohol regs]
- Lawmakers to OSHA: hands off small farms [Insurance Journal, US News]
- States cheat the system through “heat and eat” food stamp scam [USA Today editorial]
- Why so few chickens are raised in Montana [Baylen Linnekin]
- Comic-book interpretation of Quebec’s great maple syrup heist, including background of legally enforced cartelization [Modern Farmer]
- Seen on “farm tourism” outing: “The USDA requires that only the farmer feed us” [Ira Stoll]
- Next frontier of public-health disapproval: grilled, smoked, and fried food? [Brian Palmer, Slate]
California’s “cottage-food” law
More than a thousand local businesses have sprung up following California’s legalization of at-home foodmaking for sale. One of them is Mark Stambler’s reopened Pagnol Boulanger, which authorities had raided and shut down the day after the Los Angeles Times profiled its French bread. [Nick Sibilla, Forbes] Effort underway to expand cottage food law in Virginia [Baylen Linnekin]
California mandates gloves for all food handling
Chefs “hate” the idea of using gloves or tongs on everything, says the L.A. Times, and the epic volume of plastic disposables that will have to be run through daily will make a bad joke out of the bag bans popular in the state, but the legislature was unswayed:
Gov. Jerry Brown signed legislation that made changes to the California Retail Food Code in an effort to curtail foodborne illnesses, and those changes include a law that says “food employees shall not contact exposed, ready-to-eat food with their bare hands.”
That means cooks must wear single-use gloves or use utensils when handling food such as sushi, bread, fresh fruit and vegetables and any cooked components of dishes that will be plated for customers.
Some opinions from Twitter:
California-Crazy: New law requires bartenders to wear gloves or use tongs while adding drink garnish – plus all chefs
http://t.co/P75vAHkLzK
— Mark Lee (@MarkLeeDC) January 11, 2014
Thank goodness gloves don't get dirty! Pointless. Chefs hate new law requiring them to wear gloves: 'It's terrible' http://t.co/Q5T85zvave
— Alicia (@Jedimaster128) January 13, 2014
"I bet it’s three months before a glove shows up in a salad." The end of the cooking craft is nigh: http://t.co/bc61JwLFom
— christophehille (@christophehille) January 12, 2014
Not a good idea. Wearing gloves is a crutch to washing hands and being sanitary. http://t.co/moJfCnhQnf
— Jamie DeRosa (@JamieDeRosa) January 9, 2014
You're going to eat raw fish, and you're worried about what's on the chef's hands? http://t.co/J3Yhy3fiSP
— David Freddoso (@freddoso) January 11, 2014
P.S. Cookery writer Michael Ruhlman has more to say here (“at any busy restaurant, my experience has been that the cooks’ hands are the cleanest in the place. You’re more likely to pick up germs from the waiter’s hand that sets your plate before you — but you don’t hear the legislators clamoring for this.”)
Food roundup
- Gee, thanks, NIH: “Taxpayer-Funded Propaganda to Show the ‘Evils’ of Private Alcohol Sales” [Michelle Minton, CEI]
- “So this summer, under the supervision of officials from U.S. Customs, all three thousand two hundred and ninety-seven pounds of Mimolette were tossed into dumpsters and doused in bleach.” [The New Yorker, Dec. 9, subscription; S.F. Chronicle, earlier on French cheese controversy here, here, etc.]
- FDA forced to back off FSMA regs, NYC soda ban loses twice in court, and other highlights of the year in food freedom [Baylen Linnekin] “Americans Think They Should Be Allowed to Buy Foods with Trans Fats and Caffeinated Energy Drinks” [Emily Ekins on new Reason-RUPE poll] “The Dangers of a Soda Tax” [Trevor Burrus] Linnekin podcast on FDA’s trans-fat ban [Cato, Caleb Brown interview]
- “Annals of Closing Statements in Exploding Bottle Cases” [Kyle Graham]
- “Minnesota says raw milk makes more people sick than recognized” [L.A. Times]
- It’s for the children: proposals for regulating in-store food marketing [Jennifer Pomeranz via Public Citizen]
- Federal sugar program devastated domestic candy manufacturing, as WaPo (sometimes) recognizes [Chris Edwards]
Too hot to handle
Will California drive manufacturing of sriracha to Texas? [Steven Greenhut, Aaron Renn, Baylen Linnekin]
Health and safety regulators vs. Danish pastry
Two of my enduring interests — excessive government regulation and the quest for truly scrumptious cinnamon buns — intersect here in a single story from Denmark. [Guardian]:
…scientists have now discovered that too much of the most commonly used type of cinnamon, cassia, can cause liver damage thanks to high levels of coumarin, a natural ingredient found in the spice.
The EU has accordingly decreed that coumarin levels must be kept below 50 mg per kg in “traditional” or “seasonal” foodstuffs eaten only occasionally, and 15 mg per kg in everyday “fine baked goods.”
Last month, the Danish food authority ruled that the nation’s famous cinnamon swirls were neither traditional nor seasonal, thus limiting the quantity of cinnamon that bakers are allowed to use, placing the pastry at risk – and sparking a national outcry that could be dubbed the great Danish bake strop.
The president of the Danish Bakers’ Association, Hardy Christensen, said: “We’ve been making bread and cakes with cinnamon for 200 years. Then suddenly the government says these pastries are not traditional? I have been a baker for 43 years and never come across anything like this – it’s crazy. Using lower amounts of the spice will change the distinctive flavour and produce less tasty pastries. Normally, we do as we’re told by the government and say OK, but now it’s time to take a stand. Enough is enough.”
Meanwhile: Anonymous informant shuts down school bus cookie lady in Minneapolis suburb of Chanhassen, Minn. [MPR, AP]
November 20 roundup
- KlearGear and the consumer non-disparagement clause that ate (or tried to eat) Chicago [Popehat and followup]
- “House Passes Bill That Would Open Asbestos Trusts To Scrutiny” [Daniel Fisher/Forbes, Chamber-backed Legal NewsLine]
- Randy Maniloff interviews Judge Richard Posner on his new book Reflections on Judging [Coverage Opinions]
- In a custody fight, anything can happen: “Dad Accused of ‘Unfit Parenting’ for Refusing to Take His Son to McDonalds” [TIME]
- “Released after serving 10 years on false rape accusation –then wrongly arrested for not registering as sex offender” [Chicago Tribune via @radleybalko]
- Institute for Justice launches campaign to challenge local restrictions on food with suits over sale of cottage baked goods, front-yard vegetable gardens, advertising of raw milk [AP/Yahoo, “National Food Freedom Initiative“]
- Alabama regulators add hassle factor when business tries to move into the state [Coyote]
“Drop the food, lady, it’s the Alberta Health Service”
Apparently following a complaint from a local restaurateur, provincial authorities have cracked down on a pay-what-you-can informal supper club organized by High River resident Paula Elliot. “AHS shut her down … informing her they don’t approve of people sharing food. They were equally heavy handed when she tried to give away edibles to stranded flood refugees at evacuation centers.” [Jen Gerson, National Post]