BILL ANALYSIS                                                                                                                                                                                                    �



                                                                SB 359
                                                                Page  1


        SENATE THIRD READING
        SB 359 (Ed Hernandez)
        As Amended June 27, 2012
        Majority vote

         SENATE VOTE  :  38-0
          
         HEALTH              14-0        APPROPRIATIONS      17-0        
         
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        |Ayes:|Monning, Logue, Atkins,   |Ayes:|Fuentes, Harkey,          |
        |     |Bonilla, Eng, Garrick,    |     |Blumenfield, Bradford,    |
        |     |Gordon, Hayashi, Roger    |     |Charles Calderon, Campos, |
        |     |Hern�ndez, Mansoor,       |     |Davis, Donnelly, Gatto,   |
        |     |Mitchell, Nestande, Pan,  |     |Hall, Hill, Lara,         |
        |     |Williams                  |     |Mitchell, Nielsen, Norby, |
        |     |                          |     |Solorio, Wagner           |
        |     |                          |     |                          |
         ----------------------------------------------------------------- 
         SUMMARY  :  Makes a number of technical, clarifying, and conforming 
        changes to existing law governing food safety and sanitation 
        requirements for retail food facilities in California.  
        Specifically,  this bill  :

        1)Allows the hot holding of nonprepackaged, potentially hazardous 
          food to be part of limited food preparation under certain 
          conditions.

        2)Requires food handler employees to wash their hands before 
          initially donning gloves for working with food; when changing 
          tasks; prior to working with ready-to-eat or raw foods; and, when 
          gloves become damaged or soiled.  Clarifies that handwashing is 
          not required between glove changes when no contamination of the 
          gloves or hands has occurred.

        3)Prescribes requirements for the use of single-use gloves and 
          prohibits them from being washed for subsequent use.

        4)Requires an employee with a cut, sore, rash, lesion, or wound to 
          take specified precautions when contacting food, and prohibits an 
          employee who has an open or draining lesion or wound from handling 
          food.

        5)Authorizes food facilities to use temporary alternative storage 








                                                                SB 359
                                                                Page  2


          methods and locations for food storage as approved by the local 
          environmental health department. 

        6)Makes various clarifying changes to provisions governing adequate 
          water heater capacity for mobile food facilities with dish washing 
          sinks.

        7)Clarifies that existing law prohibiting the use of trans fats in 
          all food facilities and governing compliance and enforcement apply 
          to both temporary and mobile food facilities.

         FISCAL EFFECT  :  According to the Assembly Appropriations Committee, 
        this bill would have no significant costs associated with this 
        legislation.

         COMMENTS  :  According to the author, this bill is intended as a 
        clean-up measure to make several technical, non-controversial 
        clarifications and conforming changes to the California Retail Food 
        Code.  The author states that the changes in this bill are needed to 
        ensure the best and most effective implementation of the state's 
        principal retail food sanitation law. 


         Analysis Prepared by  :    Cassie Royce / HEALTH / (916) 319-2097 


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