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Trans Fat Ban Assembly Bill 97 Health & Safety Code 114377

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

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Trans Fat Ban Assembly Bill 97 Health & Safety Code 114377

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  1. Trans Fat BanAssembly Bill 97Health & Safety Code 114377

  2. 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 • 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 Wilhelm Norman Tony Mendoza

  3. 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 • 80% of the trans fat that’s consumed is produced artificially by hydrogenation (American Heart Association) Cis Trans

  4. Why is Trans Fat Bad For You? • Trans fat raises you LDL’s “bad cholesterol”andlowers 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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 John Doe Baking Company 555 Happy Feet Ln Pleasantville, Ca 90210 10”round Apple Pie Ingredients: Apples, enriched flour (bleached and unbleached wheat flour, reduced iron, niacin, thiamin mononitrate, riboflavin, folic acid), sugar, butter, vegetable shortening (canola oil, partially hydrogenated soybean and cottonseed oil), salt, spices. Serving Size: 4.5 ounces Trans Fat content per serving: 0 g

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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”

  19. 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

  20. 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

  21. 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

  22. Questions?

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