Bill Text: AZ HB2202 | 2014 | Fifty-first Legislature 2nd Regular | Introduced
Bill Title: DHS; state food standards
Spectrum: Partisan Bill (Democrat 12-0)
Status: (Introduced - Dead) 2014-01-23 - Referred to House HEALTH Committee [HB2202 Detail]
Download: Arizona-2014-HB2202-Introduced.html
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REFERENCE TITLE: DHS; state food standards |
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State of Arizona House of Representatives Fifty-first Legislature Second Regular Session 2014
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HB 2202 |
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Introduced by Representatives Gabaldón, Contreras, Dalessandro, Hernández, Mach, Miranda, Peshlakai, Steele: Campbell, Escamilla, Gonzales, Saldate
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AN ACT
Amending title 36, chapter 8, Arizona Revised Statutes, by adding article 2; relating to state food standards.
(TEXT OF BILL BEGINS ON NEXT PAGE)
Be it enacted by the Legislature of the State of Arizona:
Section 1. Title 36, chapter 8, Arizona Revised Statutes, is amended by adding article 2, to read:
ARTICLE 2. STATE FOOD STANDARDS
36-931. State food standards task force; development of standards; requirements
A. Within three months after the effective date of this section, the director of the department of health services shall establish a food standards task force to develop state food standards that consists of the following members:
1. One representative from each state agency that purchases, prepares, serves or sells food on state property.
2. At least one dietitian or nutritionist, one pediatrician, one dentist and any other person the director would like to appoint.
B. The food standards task force shall develop state food standards in conjunction with the director. Not later than twelve months after the effective date of this section, the department of health services, based on the recommendations of the task force, shall finalize the state food standards for foods served and sold by state agencies and institutions and on state property and shall communicate the standards to the director of each state agency that purchases, prepares, serves or sells food and beverage.
C. The state food standards developed pursuant to this section must:
1. Be consistent with or exceed the nutrition recommendations in the most recent edition of the federal dietary guidelines for Americans developed by the United states department of agriculture and the United States department of health and human services.
2. Support and encourage breast-feeding and ensure that employees are provided with appropriate space and adequate time for breast-feeding or expressing milk for their infants.
3. Include recommendations for the use of locally grown food products to the greatest extent possible.
D. In developing the state food standards, the food standards task force and department of health services shall consider all of the following:
1. Recommendations for nutrition standards for foods, beverages or meals made by authoritative scientific organizations.
2. Both positive and negative contributions of nutrients, ingredients and foods to the diets of adults and children, including calories or portion size, saturated fat, trans fat, sodium, added sugars and the presence of fruits, vegetables, whole grains and nutrients of concern in Americans' diets.
3. Adaptations of the standards for different venues, including child care facilities, correctional facilities, government meetings or other settings with unique populations or circumstances.
E. The department of health services shall review and update The state food standards as necessary, but at least every five years to ensure that the standards remain current and science-based.
36-932. State food standards; applicability
A. The state food standards developed pursuant to section 36‑931 apply to all foods and beverages purchased, prepared, served and sold by all state agencies and institutions and sold or served on state property, including:
1. All state government office buildings.
2. Meetings and conferences hosted or funded by state agencies.
3. Roadside rest stops managed or owned by this state.
4. State parks and recreation centers.
5. Child care facilities managed or subsidized by this state or on state property.
6. State-supported hospitals.
7. Correctional facilities.
8. State institutions of higher education.
9. Homeless shelters operated by this state.
10. Senior centers operated by this state.
B. All purchases made by any department or division or any officer or agency on behalf of this state must be made in accordance with this article. All contracts entered into by a state agency with food service, catering or vending companies or other food providers must ensure the food supplied will comply with the state food standards adopted pursuant to this article. All existing contracts that do not meet the state food standards must be revised or terminated at the next renewal stage of the contract.
36-933. Menu labeling; standard menu items; state property
If a food, beverage or combination meal is a standard menu item that is offered for sale on government property or by a state agency, the restaurant or food service establishment that is not part of a chain with twenty or more outlets nationally shall:
1. In a nutrient content disclosure statement adjacent to the name of the standard menu item, so as to be clearly associated with the standard menu item, on the menu, menu board, drive-through menu board or food display tag listing the item for sale, list the number of calories contained in the standard menu item, as usually prepared and offered for sale.
2. Provide a succinct statement concerning suggested daily caloric intake, posted prominently on the menu or menu board and designed to enable the public to understand, in the context of a total daily diet, the significance of the caloric information that is provided on the menu, that reads: "an average adult should consume no more than two thousand calories a day".
3. Make available in writing at the point of ordering in the restaurant or similar retail establishment, the disclosure of saturated fat, trans fat, sodium and fiber per menu item as it is usually offered for sale. The restaurant or food service establishment must include a prominent, clear and conspicuous statement regarding the availability of this information on the menu or menu board.
4. In the case of food sold at a salad bar, buffet line, cafeteria line or similar self‑service arrangement, and for self‑service beverages or food that is on display and that is visible to customers, place adjacent to each food offered a sign that lists calories per displayed food item or per serving, as offered for sale.
5. For menu items that come in different flavors, varieties or combinations, but that are listed as a single menu item, such as soft drinks, ice cream, pizza, doughnuts or children's combo meals, list the median value for calories for all flavors, varieties or combinations on menus and menu boards if the calorie values for all flavors, varieties or combinations are within twenty per cent of the median. If the calories or other nutrient values are not within twenty per cent of the median, the range for all the flavors, varieties or combinations of that menu item must be listed from the lowest to the highest value. If a menu item that comes in different varieties is on display with a name placard or similar signage, the calories per item as offered for sale must be listed on a placard along with the name. If a menu item is not on display, nutrition information for each individual flavor or variety or each individual menu item that can be chosen as part of a combination meal must be provided by means of an in-store brochure or booklet or another device that is readily available to customers at the point of ordering. Signage must alert customers to the availability of this information.
36-934. Program termination
The program established by this article ends on July 1, 2024 pursuant to section 41-3102.
Sec. 2. Short title
This act may be cited as the "Healthy Arizona Act of 2014".
