Transcript Menu Labeling Senate Bill 1420

Trans Fat Ban
Assembly Bill 97
Health & Safety Code 114377
History of Artificial Trans Fat
• 1902 - Wilhelm Norman patented a
method of solidifying vegetable oil
known as hydrogenation
• 1911 - Proctor & Gamble acquired
U.S. rights to Norman's Patent and
began producing Crisco
Wilhelm Norman
• 1988 – First medical study
published linking trans fat to
coronary heart disease
(Medical Hypothesis, Volume 25, Mar 1988)
• 2008 – California passes AB 97
banning artificial trans fat use in
food establishments
Tony Mendoza
What is Artificial Trans Fat?
• Trans fat is short for Trans-Isomer Fatty Acid
• Artificial trans fat is created when vegetable oil
undergoes partial hydrogenation
• Hydrogenation changes the shape of unsaturated fat
from cis (same) to trans (opposite) configuration
Cis
Trans
• 80% of the trans fat that’s consumed is produced
artificially by hydrogenation (American Heart Association)
Why is Trans Fat Bad For You?
• Trans fat raises you LDL’s
“bad cholesterol” and lowers
your HDL’s “good cholesterol”
• Saturated fat only raises your
LDL’s “bad cholesterol”
• Lipoproteins (LDL’s & HDL’s)
transport fat throughout the
body.
• Studies show that people with
elevated trans fat levels are
three time more likely to
contract coronary heart
disease (Harvard School of Public health)
Trans Fat
Bad - LDLs
Good - HDLs
Saturated Fat
Bad - LDLs
Good - HDLs
Main Provisions
Beginning January 1, 2010
• No oil, shortening, or margarine
containing artificial trans fat for
use in spreads or frying may be
stored, distributed, served, or
used in the preparation of any
food within a food facility.
• Oil and shortening used to
deep fry yeast dough and cake
batter are exempt until Jan 1,
2011.
Assembly Bill 97
Main Provisions
Beginning January 1, 2011
• No food containing artificial
trans fat, including oil and
shortening used in deep frying
of yeast dough or cake batter,
may be stored, distributed,
served, or used in the
preparation of any food within
a food facility.
CCDEH Guidance Document
Exemptions
• Food sold in manufacturer’s
original, SEALED packaging
• Food or ingredients with less
than 0.5 grams of artificial
trans fat per serving
• Public school cafeterias
– SB 490 already prohibits the use
of artificial trans fat in public
schools
• Naturally occurring trans fat
commonly found in meat and
dairy products
Senate Bill 490
Looking For Artificial Trans Fat
Step 1
• Check the nutrition facts panel
– If it shows less than 0.5 grams
of trans fat per serving, the
product is approved for use
– If the panel shows 0.5 grams
or more of trans fat per
serving, go to Step 2
• If there is no nutrition facts panel,
go straight to Step 3
Looking For Artificial Trans Fat
Step 2
• Look for the following ingredients:
– Partially hydrogenated
[vegetable] oil
– Shortening
– Margarine
• If none of these items is listed, the
product is approved for use
• If any one of these items is listed,
the product contains artificial trans
fat
Looking For Artificial Trans Fat
Step 3
• If there is no ingredients list
or nutrition facts panel, ask
the operator to provide a
product specification sheet
from the manufacturer
• The sheet must contain the
following information:
– Manufacturer’s name,
address, & phone number
– Product information
– Ingredients list
– Trans fat content
Is This Product Allowed?
Margarine
• Step 1
– Check the nutrition facts panel
• Trans fat 3 g
• Step 2
– Check the ingredients list
• Partially hydrogenated
soybean and corn oil
NO
This product is not approved
for use in spreads or frying
after Jan 1, 2010
Is This Product Allowed?
Ice Cream
• Step 1
– Check the nutrition facts panel
• Trans fat 0.5g
• Step 2
– Check the ingredients list
• No partially hydrogenated
oil, shortening, or
margarine
YES
This product contains only
naturally occurring trans fat
Is This Product Allowed?
Muffin Mix
• Step 1
– Check the nutrition facts panel
• Trans Fat 1.5g
• Step 2
– Check the ingredients list
• Partially hydrogenated
vegetable shortening
No
This product is not approved
for use after Jan 1, 2011
Is This Product Allowed?
Butter
• Step 1
– Check the nutrition facts panel
• No trans fat
• Step 2
– Check the ingredients list
• No partially hydrogenated,
oil, shortening, or
margarine
YES
This product is approve for use
Is This Product Allowed?
Bulk Oil
• Step 1
– Check the nutrition facts panel
– No nutrition facts panel
• Step 2
– Check the ingredients list
– No ingredients list
• Step 3
– Ask the operator to provide a
product specification sheet
from the manufacturer
General Enforcement Criteria
• All trans fat violations shall be
deemed minor and be abated using
a corrective time frame established
by the local enforcement agency
• Food items which violate the
artificial trans fat ban may be
subject to Voluntary Condemnation
and Destruction procedures
• The law provides for fines between
$25 to $1,000
Foods With Artificial Trans Fat
• Cooking Oils
– Used to deep fry french fries
– Used to deep fry churros
– Used to make a cake
• Vegetable shortening
– Used to deep fry chicken wings
– Used to deep fry donuts
– Used to make pie crust
• Margarine
– Used to spread on toast
– Used to make cookies
Not Approved After
Jan 1st, 2010
Jan 1st, 2011
Jan 1st, 2011
Not Approved After
Jan 1st, 2010
Jan 1st, 2011
Jan 1st, 2011
Not Approved After
Jan 1st, 2010
Jan 1st, 2011
Alternative Products
• Deep Frying
– Suggest using traditional heavy
duty vegetable oils like corn,
peanut, canola, or palm oil
• Baking
– Suggest using trans fat free
products along with butter, lard,
and vegetable oil
• View NYC’s trans fat free
product and pricing list at:
– http://www.notransfatnyc.org
“This trans-fat free oil just
doesn't work the same”
Guidance Document FAQ’s
• Q: How long does a facility need to maintain labels on
the premises?
• A: As long as the food or food additive is stored,
distributed, served, or used in the preparation of food
within the food facility
• Q: Are free food samples given to customers in food
facilities exempt (e.g. food samples distributed at
Costco)?
• A: Food samples that have been removed from the
manufacturer’s original sealed package are no longer
exempt and are required to comply with the trans fat ban
Guidance Document FAQ’s
• Q: Are bakeries exempt from the trans fat ban?
• A: Bakeries are not exempt. The 2010 exemption
applies to deep frying yeast dough and cake batter only.
All other food preparation related to spreads and frying
must comply with the ban
• Q: What is the distinction
between deep frying and
frying?
• A: Deep frying refers to
the food item being fully
submerged in hot oil
In Summary
• Food facilities are not allowed to use oil, shortening, or
margarine containing artificial trans fat for spreads or
frying after Jan 1, 2010
• Oil and shortening used to deep fry yeast dough and
cake batter are exempt until Jan 1, 2011
• Food facilities are not allowed to use any food containing
artificial trans fat after Jan 1, 2011
• During inspection
– Step 1 – Check nutrition facts panel
– Step 2 – Check ingredients list
– Step 3 – Require a product specification sheet
Questions?