Trans Fat Ban Assembly Bill 97 Health & Safety Code

History of Artificial Trans Fat Wilhelm Norman patented a method of solidifying vegetable oil known as hydrogenation 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

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

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) Bad - LDLs Good - HDLs Saturated Fat Good - HDLs Bad - LDLs Trans Fat

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, 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

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

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 Looking For Artificial Trans Fat

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 1 st, 2010 Jan 1 st, 2011 Not Approved After Jan 1 st, 2010 Jan 1 st, 2011 Not Approved After Jan 1 st, 2010 Jan 1 st, 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: – “This trans-fat free oil just doesn't work the same” “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

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 Guidance Document FAQ’s

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?