Supes support rice-based noodle bill 

A cuisine that's been part of Asian culture for 5,000 years is under attack by state law that has imposed strict refrigeration rules on the product.

The new cooler-regulation for rice-based noodles is having a devastating impact on the industry around the state, prompting manufacturers of the product to shutdown and layoff workers, according to a resolution submitted by Board of Supervisors President David Chiu and unanimously approved Tuesday by the full board.

The problem: A “new interpretation” of the state’s health code that is “requiring manufacturers to refrigerate the noodles instead of allowing them to be stored at room temperature threatens this traditional style of food preparation,” the resolution said. And that makes these rice-based noodles “undesirable.”

Chiu’s resolution urges state Legislature to pass legislation introduced recently by state Sen. Leland Yee, D-San Francisco.

The legislation would permit the sale of the rice-based noodles at room temperature for no more than eight hours. Also, the noodles, made from rice flour, water and vegetable oil, could only be sold if they are labeled with the date and time of manufacturing and a warning label that they must be consumed within eight hours of their production.

“Independent lab tests have concluded that rice-based noodles can be safely consumed up to eight hours after production,” the resolution said. The resolution has no legal weight, but does send a political message.

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