What's happening
This bill requires state-run food establishments, including SUNY, to implement safeguards and rules to prevent gluten cross-contamination.
Why it matters
Protects people with celiac disease and gluten sensitivities. by requiring state-run food establishments to take concrete steps to reduce the risk of gluten cross-contact, making dining safer for a vulnerable population.
Mandates enforceable standards. The bill not only requires precautions in contracts with food service vendors but also directs the creation of specific rules and regulations, ensuring consistent, statewide implementation and accountability.
Impacts a wide range of public institutions. By applying to all state agencies and SUNY properties, the law covers cafeterias and restaurants in everything from government buildings to college campuses, potentially affecting thousands of daily meals.
Could set a precedent for broader food safety reforms. If successful, these cross-contamination safeguards for gluten could pave the way for similar protections for other allergens or dietary needs in public sector food service.
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Who cares
Headline styles
Stop Gluten Cross-Contact Statewide
Plain English, a few words. Used as the page title.
Sponsors
No co-sponsors yet.
History
- Referred to finance
- Referred to finance
Companion bill
The same bill in the other chamber. A bill becomes law when one version passes both houses and the governor signs it, so either number can carry it.
Prevent Gluten Cross-Contamination
In Assembly Committee · Governmental Operations · Sponsor Marcos Crespo
Full text
2 pagesUnderlined is new[Struck] is removedOfficial text on nysenate.gov ↗
STATE OF NEW YORK
3097
2017-2018 Regular Sessions
IN SENATE
January 19, 2017
Introduced by Sen. PARKER -- read twice and ordered printed, and when printed to be committed to the Committee on Finance
AN ACT to amend the state finance law, the public health law and the education law, in relation to requiring gluten cross-contamination safeguards in food establishments owned, operated or leased by any department or agency of the state or the state university of New York
The People of the State of New York, represented in Senate and Assembly, do enact as follows:
Section 1. The state finance law is amended by adding a new section 146-a to read as follows:
§ 146-a. Contracts for food service establishments. Notwithstanding any other provisions of law, all new contracts, renewal contracts or change orders for an existing contract made and awarded by any department or agency of the state or the state university of New York, for the operation of a food service establishment, shall contain a provision requiring the contractor or vendor operating such establishment in a state-owned, operated or leased building to take reasonable precautions to avert the cross-contamination of gluten-free foods prepared by such establishment by food containing gluten.
§ 2. Section 206 of the public health law is amended by adding a new subdivision 31 to read as follows:
31. The commissioner, in consultation with the commissioner of education, shall promulgate rules and regulations specifying reasonable methods to avert the cross-contamination of gluten-free foods by foods containing gluten during the preparation of such food in cafeterias and restaurants or any other food establishment operated by a vendor or contractor on properties owned, operated or leased by any department or agency of the state or the state university of New York.
§ 3. The education law is amended by adding a new section 101-c to read as follows:
EXPLANATION--Matter in italics (underscored) is new; matter in brackets
[ ] is old law to be omitted.
LBD06606-01-7
S. 3097 2
§ 101-c. Rules and regulations; gluten cross-contamination prevention. The commissioner, in consultation with the commissioner of health, shall promulgate rules and regulations specifying reasonable methods to avert the cross-contamination of gluten-free foods by foods containing gluten during the preparation of such food in cafeterias and restaurants or any other food establishment operated by a vendor or contractor on properties owned, operated or leased by the state university of New York.
§ 4. This act shall take effect on the thirtieth day after it shall have become a law, provided, however, that effective immediately, the addition, amendment, or repeal of any rule or regulation necessary for the implementation of this act on its effective date is authorized and directed to be made and completed on or before such effective date.
Reflowed for reading: line numbers and page breaks removed. Cite the official text.
Sponsor's memo
Title of bill
An act to amend the state finance law, the public health law and the education law, in relation to requiring gluten cross-contamination safeguards in food establishments owned, operated or leased by any department or agency of the state or the state university of New York
Purpose
To provide safety for those with food allergies and/or celiac disease who are served through food establishments owned, operated or leased by the state or the state university of New York
Summary of specific provisions
Section 1: All state departments and agencies, and the state university of New York, shall place a contract provision in all renewal contracts and new contracts for the operation of a food service establishment, requiring the use of reasonable precautions to avoid gluten cross-contamination.
Section 2: The commissioner of health shall promulgate rules, in consultation with the commissioner of education, specifying reasonable methods to avoid cross-contamination of gluten-free food by food containing gluten.
Section 3: The commissioner of education shall promulgate rules, in consultation with the commissioner of health, specifying reasonable methods to avoid cross-contamination of gluten-free food by food containing gluten.
Section 4: This act shall take effect on the thirtieth day after it becomes law.
Justification
Approximately 1St of the United States population suffers from gluten intolerance of one form or another, ranging from gluten sensitivity* to Celiac disease.** Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. Celiac disease affects people in all parts of the world. Originally thought to be a rare childhood syndrome, celiac disease is now known to be a common genetic disorder. It is also becoming more prevalent***, as gluten is now used in a far wider variety of foods than in previous years.
*See, HTTP://EN.WIKIPEDIA.ORG/WIKI/GLUTEN SENSITIVITY, last visited 3/18/2013.
** See, http://www.mayoclinic.com/health/ celiac-disease/ DS00319/DSECTION=causes, last visited 3/18/2013.
See, HTTP://ABCNEWS.GO.COM/ HEALTH/ WELLNESSNEWS/STORY?ID=7988436&PAGE=1, last visited 1/18/2013.
More than two million people in the United States have the disease, or about 1 in 133 people. People who have celiac disease cannot tolerate gluten, a protein present in wheat, rye, and barley. Gluten is found mainly in foods, but may also be found in everyday products such as medicines, vitamins and lip balms.
In order to diminish or eliminate the symptoms of gluten intolerance, gluten sensitivity and celiac sufferers may adopt a gluten free diet. Although some persons with non-celiac gluten intolerance are not
affected by gluten cross-contamination of their gluten-free food, it is safest to take careful measures to avoid cross contamination.
This bill will require the contractor or vendor operating a food service establishment in a state-owned, operated or leased building to take reasonable precautions to avert the cross-contamination of gluten-free foods prepared by such establishment by food containing gluten.
Legislative history
2015-16: S.1732A - Amend and Recommit to Finance
Fiscal implications
None.
Effective date
This act shall take effect on the thirtieth day after it shall have become a law.
Summaries, headlines and scores are AI-generated from the official bill text. How we score bills. Source: NYS Open Legislation.