N.Y. Agriculture & Markets Law Section 214-F
Temperature requirements for manufacture, transportation and storage of certain foods

For the purpose of controlling and preventing the outbreak of deadly or dangerous human diseases such as botulism and salmonellosis, and to prevent economic and nutritional loss to consumers, the commissioner is hereby authorized to require any person, who manufactures, cans, bottles, sells, offers for sale, transports or stores any food which is considered a low-acid food or one which if improperly handled could tend to contain a potential health hazard or any food which if stored, transported or held under improper conditions of freezing or refrigeration would result in economic or nutritional loss to consumers, to manufacture, cook, pack, store or display for sale such foods in the manner prescribed by the commissioner in rules and regulations promulgated following a public hearing and after consultation with the state department of health except that no public hearing will be required if the commissioner adopts or amends such regulations to conform with appropriate rules and regulations, similar thereto, which have been adopted by the federal government. The provisions of this section and the regulations promulgated thereunder shall not apply to service food establishments under permit and inspection by the state department of health or by a local health agency which maintains a program certified and approved by the state commissioner of health.

Source: Section 214-F — Temperature requirements for manufacture, transportation and storage of certain foods, https://www.­nysenate.­gov/legislation/laws/AGM/214-F (updated Sep. 22, 2014; accessed Apr. 13, 2024).

198
Definitions 199
Application of article 199–A
Prohibition as to adulterated or misbranded food 199–B
Powers and duties of commissioner respecting food additives and color additives 199–C
Disposing of tainted food 199–D
Prohibition as to sulfites 199–E
Prohibition as to sale of irradiated foods 199–F
Food allergies notice in food service establishments 200
Adulteration of food 201
Misbranding of food 201–A
Kosher food and food products 201–B
Retail sale of kosher food or food products 201–C
Persons certifying as kosher 201–D
Notice of violation 201–E
Halal food and food products 201–F
Retail sale of halal food or food products 201–G
Persons certifying as halal 201–H
Notice of violation 201–I
Misbranding of certain fish species 202
Unavoidable added poisonous or deleterious substances 202–A
False advertising 202–B
Seizure and quarantine 202–C
Proceedings to review, violations and remedies 203
Manufacture and sale of imitation maple, birch, walnut or beech sugar and syrup prohibited 204
Branding and labeling of maple, birch, walnut or beech sugar and syrup mixtures 204–A
Olive oil mixtures 204–B
Foods containing fats and/or oils 204–C
Prepared horseradish 204–D
Adulteration of natural fruit juices 205
Defining honey 206
Relative to selling a commodity in imitation or semblance of honey 207
Definition of vinegars and adulterated vinegars 208
Manufacture and sale of misbranded vinegar prohibited 209
Packages containing vinegar to be branded 210
Packaging in the shape of firearms 210–A
Pork processing 213
Repacking fruit and farm produce 214
Guaranty established 214–A
Samples 214–B
Regulations 214–C
No provisions contained in sections one hundred ninety-eight, one hundred ninety-nine, two hundred, two hundred one, two hundred two, two... 214–D
Legislative finding and declaration of policy 214–E
Temporary marketing and manufacturing permits 214–F
Temperature requirements for manufacture, transportation and storage of certain foods 214–G
Labeling of certain frozen foods 214–H
Unit pricing 214–J
Small quantities of fruits and vegetables 214–K
Sale and labeling of charcoal 214–L
Sale of talc coated rice prohibited 214–M
Labeling of certain food products 214–N
Treatment and sale of apple cider 214–O
Labeling requirements for fish wholesalers
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Accessed:
Apr. 13, 2024

Last modified:
Sep. 22, 2014

§ 214-F’s source at nysenate​.gov

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