SANITARY FOOD PREPARATION

Replaced the broad term 'food distribution facility' with the specific terms 'meal kit or ready-to-eat meal distribution facility' to precisely define which businesses are regulated.

Added clear definitions for 'meal kit' (pre-portioned ingredients) and 'ready-to-eat meal' (fully cooked meals) to eliminate ambiguity.

Mandated that facilities must use temperature-controlled packaging, maintain temperature logs during transit, and deliver meals within 48 hours of preparation.

Required facilities to publish inspection findings, certifications, and compliance status on their websites or consumer-facing platforms.

Established that facilities must follow health inspection standards and frequency schedules applicable to food establishments based on risk levels.

Changed enforcement authority from the registered sanitarian of a county health department to the local health department, which also gained the power to charge separate fees for inspections.