H.B. 172 Food Safety Amendments

What this bill does

The bill changes how often certified food safety managers must renew their certification, from every three years to every five years. It also says licensed food businesses that donate food to nonprofit fundraisers or events with a certified food safety manager on site do not need extra licensing or pay duplicate fees.

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Every vote

• 12 yes, 0 no, 4 absentHouse Business, Labor, and Commerce Committee: vote to change the bill · Jan 30, 2026Who voted how
• 11 yes, 1 no, 4 absentHouse Business, Labor, and Commerce Committee: vote to approve it · Jan 30, 2026Who voted how
• 69 yes, 1 no, 5 absentFinal House vote · Feb 10, 2026Who voted how
• 8 yes, 0 noSenate Business and Labor Committee: vote to approve it · Feb 18, 2026Who voted how
• 25 yes, 0 no, 4 absentFirst of two Senate votes · Feb 19, 2026Who voted how
• 25 yes, 0 no, 4 absentFinal Senate vote · Feb 20, 2026Who voted how

Hearings and debates

• Jan 30, 2026 House Business, Labor, and Commerce Committee▶ Watch
  Transcript (54 turns)

  1. Committee chair (Rep. A. Cory Maloy)2:46:22

     We're gonna do next week. Representative, am I saying your last name correctly? No, it's okay. Can you tell me how to say it?

  2. Rep. Verona Mauga2:46:31

     It's manga, the G There's, imagine there's an N in front of the g Manga.

  3. Committee chair (Rep. A. Cory Maloy)2:46:36

     Manga, yep. That's almost as hard as representative winds. She's, she's not here to hear me say that. Okay. Thank you. Go ahead. Sure.

  4. Rep. Verona Mauga2:46:46

     Thank you, Mr. Chair and committee. I'll be speaking to substitute one, HB 1 72 Food Safety Amendments. It's about keeping people safe while removing unnecessary barriers for small businesses, nonprofits, and community events. This bill does just two things. First, it updates the Food Safety Manager certification renewal period from three years to five years, which aligns with national standards. The certification exam itself is updated on a regular cycle approximately every four years to reflect current food safety, science, and best practices. Hence why the National standard is five years instead of three. This change doesn't lower or alter any of the food safety standards. It just reduces unnecessary administrative and financial standards, um, burdens on small businesses while maintaining the same public health protections. And the second thing it does is it clarifies how existing food safety exemptions apply to nonprofit fundraisers and community events. So when a licensed food business donates food to a nonprofit fundraiser and has a certified Food Safety manager on site, the business won't be required to complete additional training or get additional licensing or undergo any additional testing solely because the food is donated. All existing food safety laws and health department enforcement authority remain in place. Um, that's all it does. It's a really simple fix that is good for small businesses. And I, sitting here with me is Chad and Kimber Pritchard, and I'm gonna have them share a few more details on the bill. Thank you.

  5. Chad Pritchard, restaurateur, Murray2:48:24

     Thank you. Committee. Um, my name's Chad. You know, we're

  6. Committee chair (Rep. A. Cory Maloy)2:48:28

     all hungry. Did you bring I know, I know. Did you bring any food?

  7. Chad Pritchard, restaurateur, Murray2:48:30

     I didn't bring pizza, but I do have good news that my ovens were delivered today, so we should be open in Murray in the next two weeks, so, okay. Don't put that on the record.

  8. Committee chair (Rep. A. Cory Maloy)2:48:39

     You, you're gonna have gonna deal with the solid county department pizza. Right. Thanks for being, thanks for being here, Chad.

  9. Chad Pritchard, restaurateur, Murray2:48:46

     This bill is al I, I brought up, uh, this has been something that's kind of stuck in my craw for a few, uh, for a number of years. The state of Utah is one of the few states in the, in the nation, uh, if not the only state in the nation that limits the national standard to three years rather than five. Uh, when looking for clarification on this, the only thing I could, the only thing that anybody could tell me is why it was, was that there was, there were, there were programs at USU and other colleges that offered three year certifications. And so they thought that maybe this was a way to protect those. Uh, this, of course, not been verified by anything, but what this does is align our standards from three years to five years with national standards. Um, it's, it's good for our, our industry. The restaurant industry is the largest, uh, employer of, of, uh, people in the, in, in the state of Utah. Uh, but also most of these employees are some of the most financially vulnerable among us. Uh, the, the fees are, are fairly, uh, moderately to, to, to, depending on how you view expensive, uh, tests usually range between 150 and $200, depending on where you're getting 'em. Uh, it takes time out of the workers' day to, to go to these classes. They have to take it on their own time off, or they have to take time off from work. Usually this isn't paid because these certifications belong typically to the, the individual. Well, they belong to the individual and not to the restaurant. Uh, so many restaurants don't pay for these, for some, for, for people. Other restaurants do pay for 'em. Um, and this adversely affects especially career, uh, restaurant managers, uh, like myself, who I've owned restaurants, my wife and I have owned restaurants for 20 years. Uh, over the case of coercive 15 years, I would have to get five of these licenses versus three of these licenses at an expense that just shouldn't, shouldn't be there. Uh, and so, uh, so this is a, a change I think is necessary for our, for our growth. It also impacts those who move in from out of state with a current food safety handlers permit, or excuse me, food service managers certification. They come in from outta state and now they can't get a job, or they have to spend money, extra money to get into the workforce. So we would really appreciate your, um, your, your support on this bill.

  10. Kimber Pritchard, restaurateur, Murray2:51:13

      Thank you. And I would just add that the two years difference does not, um, affect safety at all. Like, it doesn't, um, there's nothing learned or gained between that time. It's just a matter of another fee and paperwork to be done.

  11. Committee chair (Rep. A. Cory Maloy)2:51:27

      Thank you. Yeah. Uh, Chad and Kimber, could you please, uh, officially introduce yourselves for

  12. Chad Pritchard, restaurateur, Murray2:51:35

      The record? Oh, yeah. I'm sorry. My name is Chad Pritchard. I own, uh, I've owned several pizzerias and, and restaurants in Utah County. And currently I am, we are opening Frankie's Pizza and Pasta here in, in Murray in Salt Lake County,

  13. Kimber Pritchard, restaurateur, Murray2:51:48

      Kimber, Pritchard, Murray, Utah.

  14. Committee chair (Rep. A. Cory Maloy)2:51:50

      Great. Thank you. Does that conclude your presentation? It

  15. Rep. Verona Mauga2:51:53

      Does. Thank you. Happy to answer any questions.

  16. Committee chair (Rep. A. Cory Maloy)2:51:56

      Thank you. Uh, we're gonna bring it back to the committee for clarifying questions. And, uh, I think Representative Wilcox, your light was on first. Thank

  17. Rep. Ryan D. Wilcox2:52:04

      You, Mr. Chair. Um, just outta curiosity, have you ever been under a non-compete agreement in the restaurant industry?

  18. Chad Pritchard, restaurateur, Murray2:52:11

      Me, absolutely. Does that apply across state lines? Uh, I don't, I don't believe so, but I, I, I, I, IM a cook, not a lawyer. You know,

  19. Kimber Pritchard, restaurateur, Murray2:52:23speaker not certain

      We actually just had a chef friend in Dallas have to deal with this and spent thousands of dollars to defend himself to make money for his family. And it to me, I didn't say anything on that bill because we're speaking on this bill, but

  20. Committee chair (Rep. A. Cory Maloy)2:52:34

      Yeah. Yeah. Let's, let's do stick to this. We don't wanna actually have to go down that road.

  21. Rep. Ryan D. Wilcox2:52:38

      I was just curious. I was gonna say, that's not something I'm speaking about. The more important question Mr. Chair, is, uh, whether or not, um, he's ever gonna make good on his promise to me, made at one point, maybe in a drunken state, to bring a pizzeria to Ogden. That's, that's a more important

  22. Chad Pritchard, restaurateur, Murray2:52:53

      Question that that's not happening until after he, Bernie Uintah Lehi.

  23. Rep. Ryan D. Wilcox2:52:55

      Fine. Okay. I'll leave the rest. Go ahead.

  24. Committee chair (Rep. A. Cory Maloy)2:52:59

      Okay. Representative Burton,

  25. Unknown speaker ("Representative Burton" in captions)2:53:02speaker not certain

      Hey, uh, thank you, Mr. Chair. I think I'm on. Alright. Hey, uh, Chad. Um, you've been in the business a long time. Yes, sir. So, from your perspective, uh, would, would enacting this law in any way negatively impact food safety?

  26. Chad Pritchard, restaurateur, Murray2:53:19

      I can't see that over the last 15 years, there have been very little, if any, changes to the food code, with the exception of the COVID era policies, uh, that are no longer in, in use. Um, we consistently have, at our restaurants, we, and we consistently have, uh, health inspections at least once a year, but usually at least twice a year. Um, regular food service workers have to get a, a food service handler permit once a year. These are things that have to be on file. Uh, also, we, we are subject to pop-in inspections from health departments as well. Uh, I do not see as a professional chef, but also as a professional chef educator who taught Serve Safe and other, uh, food service, uh, certifications. I, I do not see, uh, that there would be anything negatively. There would be no negative, uh, impacts to this.

  27. Committee chair (Rep. A. Cory Maloy)2:54:12

      Thank you. Great. Thank you Representative Peterson.

  28. Rep. Peterson2:54:19

      Thank you, Mr. Chair. Um, I might have missed this in the presentation, so if I, if you've already covered it, I apologize. Um, can you go into some depth on what this class covers and, and how long the class is?

  29. Chad Pritchard, restaurateur, Murray2:54:31

      Absolutely. The class is a, is an eight hour class. So it's a, it's a full one day class. This covers everything from food safety, sanitation to, uh, uh, personal hygiene in the, in the kitchens versus, uh, all of the, all of your food safety and health sanitation things that you would have to make sure that people do not get sick by dining in your restaurants. Yeah, thank you. Building Cleanliness, all

  30. Rep. Peterson2:54:53

      That. And, and I guess that's, I'm gonna speak against it. I, I've heard this argument from contractors, from all kinds of different people, and I just feel like for one day, every three years is, is, doesn't seem,

  31. Chad Pritchard, restaurateur, Murray2:55:09

      Maybe not to you sir, but to our people who are making 12, 14 bucks an hour, it seems like a lot to them. Most people in the restaurant business, or excuse me, a lot of people in the industry are single mothers, single, single parents. In fact, single mothers are the, one of the highest demographics that are in

  32. Rep. James A. Dunnigan2:55:24

      the restaurant industry. Chairman, you Didn't ask the question. The witness

  33. Chad Pritchard, restaurateur, Murray2:55:27

      Interrupted. Oh, I'm sorry. I apologize.

  34. Committee chair (Rep. A. Cory Maloy)2:55:29

      Okay. Yeah, let's, uh, stay in order. Okay. Is that it representative? Yeah. Okay.

  35. Rep. A. Cory Maloy2:55:36speaker not certain

      So, um, yeah. Yeah. Uh, I, I did want to get a clarification. So representative of the, uh, the bill is going to extend the, the, uh, certificate from three years to five years. Then the other part of your bill is if you have that and you go out of the restaurant, out into the community to do pro bono work, charity work, events, whatever it might be, that they don't have to get a special safety permit for that in addition, which is what they have to do now, it would just carry over into that. Is that correct?

  36. Rep. Verona Mauga2:56:15

      That would be correct. It would just mean that if you own a food establishment and you're already licensed under your establishment and you're donating to these events and you have a food safety manager on site, you won't need any additional licensing because the license that you have for your, your restaurant or your establishment is enough.

  37. Rep. A. Cory Maloy2:56:34speaker not certain

      And if Food Service Manager would be anybody that has that permit or permit right.

  38. Rep. Verona Mauga2:56:42

      That we're talking about, that's correct. Yes, sir.

  39. Committee chair (Rep. A. Cory Maloy)2:56:44

      Okay, great. Thank you. Okay. Uh, that concludes your, let's see, that concludes your presentation. It does, thank you. Oh, We're, uh, we're in clarifying questions. Okay. I, I don't see any other questions, anybody from the public that would like to speak to this. Okay. Thank you Chad and Kimber, appreciate you being here.

  40. Melva Sine, President, Utah Restaurant Association2:57:13

      My name is Melva Sign. I'm the President of the Utah Restaurant Association. And, um, I just wanted to clarify a couple of things. There is no requirement for the amount of time that you take the Food Safety Manager. That's the course that is required by the state. So it used to be eight hours, but we did away with that so that, um, people who, so that we can make it less time for a person to actually go in and get this. 'cause most of the people who get this certification are already employed in the industry. They're already working in these establishments. The reason for the five year extension is that every two years, the Conference of Food Protection meets in the nation, and they set the standards for whatever changes there will be. And then that is adopted by the states. And so we in Utah, are still operating under the 2022 Food code. There have been no changes in our food code since 2022, which means all of those people who have certificates and took training in 2022, there's no new information, there's no new guidelines, there's no new stipulations and whatnot. Because once the Food Conference on Food Safety Protection makes recommendations, the states can adopt those or not adopt those. And so they can spend whatever time that it seems the state needs to accomplish that. And so many times, we, for years, we operated under the 2013 Food code for at least eight years. And so if, if this five years, we, if we don't have any new information and it seems to be fairly consistent that we don't, then five years seems like it is the national standard. And that is what works in, um, most of our states. And, uh, so it seems reasonable, and I've been involved with these charity organizations, cystic Fibrosis, big Brothers, big Sisters, where we do events for them and we help them get restaurants to go out and operate food stations at their facilities. And then an operator is donating the food, donating, cooking the food, donating, transporting the food, and then is required by a local health department to pay $85 to go and give food and operate and help these community charity organizations and whatnot. And it just is, it's silly because these people are trained. All of the things about transporting food, all of these things are all part of Surf Safe Food Safety Management at whatever level you take that at. And so we really support this bill, and we'd ask for you to vote this out favorably. Thank you. Thank you. I think we have a question for you, Representative Thurston. Yeah. So It sounds like that you have the food equivalent of the International Builders Code that you're adopting. So I'll, I'll withdraw that question just to make sure that Thomas was paying attention. Yes. May I just make one comment? Of course. You can Answer that question. Um, so we can't, we can get you the Olive Garden Soup recipe. The one thing I can't get you is the KFC recipe. So Thank you. Thank you, Mr. Chair.

  41. Committee chair (Rep. A. Cory Maloy)3:00:12

      Thank you. Anybody else from the public that would like to speak to this bill? Okay. Seeing anybody on line? Okay. Seeing none will bring it back to the committee for further action and discussion. Representative Wilcox,

  42. Rep. Ryan D. Wilcox3:00:28

      I'd like to move that we pass out We first sub Favorably HB 1 72. First sub first substitute, sorry. Adopt the first substitute.

  43. Committee chair (Rep. A. Cory Maloy)3:00:38

      Okay. We have a motion to adopt the first substitute of HB 1 72. Uh, any discussion to that motion Representative Matthews, oh, no, sorry,

  44. Rep. Ashlee Matthews3:00:50speaker not certain

      I'm still on from Make a motion, uh,

  45. Unknown speaker ("Representative Burton" in captions)3:00:52speaker not certain

      Representative Burton. No, I just, uh, I I think it's a good bill with a substitute. It, it really follows the national standard by going with the five years.

  46. Committee chair (Rep. A. Cory Maloy)3:01:03

      Great. Thank you. Uh, okay. Back to the sponsor. Do you want sum?

  47. Rep. Verona Mauga3:01:11

      Sure. I just wanna say thank you guys for your time and, and hearing us out this afternoon. And I'll, I'll just state again that this doesn't weaken food safety standards. Um, this is also a bill that I took to the Health department. I wanted to ensure that there wasn't something that I was missing. Um, and we all agree that this follows national standards and, and it makes sense to follow that. So thank you.

  48. Committee chair (Rep. A. Cory Maloy)3:01:32

      Great. Thank you. Just a reminder for me and everybody else that we're adopting the sub, uh, any other discussion to the sub? Okay. Seeing none, we'll take a voice vote. All in favor say aye. Aye. Aye. Okay. The, uh, substitute is adopted. We're back to the bill. Motion to pass out to the floor. First substitute Hospital 1 72 Representative Wilcox.

  49. Rep. Ryan D. Wilcox3:02:00

      Same thing. Okay.

  50. Committee chair (Rep. A. Cory Maloy)3:02:04

      So the motion is to, uh, pass for the favorable recommendation. Uh, first substitute HV 1 72 Food Safety Manager certification amendments. Any discussion to that motion? Okay. Seeing them, we'll go to the sponsor to some

  51. Rep. Verona Mauga3:02:22

      I'll waive. Thank you.

  52. Committee chair (Rep. A. Cory Maloy)3:02:23

      Okay. And back to the maker of the motion. I'll

  53. Rep. Ryan D. Wilcox3:02:26

      Waive. Okay.

  54. Committee chair (Rep. A. Cory Maloy)3:02:27

      So the motion is to pass with a favorable recommendation. First substitute HB 1 72 Food Safety Manager certification amendments. All in favor say aye. Aye. Aye. Any opposed? Okay. The bill passes. Thank you, representative. Thank you. Oh, I'm sorry. What? Oh, that's right. Okay. I didn't hear you on that last one. Okay. We need to back up. So, one, now We have a, we have a no vote. So the, uh, the bill passes 11 to one with, uh, Representative Peterson is a no vote. Thank you. Now we are final motion Adjourn. And, uh, Representative Wilcox, the chair recognizes you.

• Feb 10, 2026 House floor debate▶ Watch
  Transcript (9 turns)

  1. Madam Reading Clerk24:00

     to the Senate for its consideration. Madam Reading Clerk First Substitute House Bill 1 72 Food Safety Amendments by Representative Mauga. This bill was served in business and labor with a vote of 11 1 4 Representative Mauga maga. Sorry.

  2. Rep. Verona Mauga24:17

     Thank you, Mr. Speaker. HB 1 72 Food Safety Amendments is a narrow bill that does just two things. First, it updates the renewal period for certified Food Safety Managers from three years to five years. And let me be clear, this only applies to certified food safety managers, not food handler permits. Moving to a five year renewal brings Utah in line with the National standard. The certification exam itself is updated every four years to reflect current food science, which is why the National Renewal Cycle is five years. This change doesn't lower any food safety standards. It simply reduces unnecessary costs and paperwork, especially for small businesses while keeping the same public health protections in place. Sorry,

  3. Speaker (presiding)25:01

     Representative Mauga, uh, Representative Sawyer State your point. Just a minute. Representative Sawyer, She's reading from The paper. Thank you, uh, representative, uh, try not to read, uh, directly from the paper on your presentation, if you may. Sure. Thank you. Thank you. Representative Mauga. You can look at notes, you can look down occasionally, just not read verbatim.

  4. Rep. Verona Mauga25:22

     Okay. Thank you, representative. Thank you. And second, the fa the bill clarifies food safety exemptions. So if you are a restaurant and you're donating to a nonprofit, a community organization, it makes it so that you don't have to get any certification or pay any additional fees. You can use your restaurant license when you're donating foods. And really, that's it, that's all the bill does. It's a simple clarification. And with that, I'm happy to answer any questions.

  5. Speaker (presiding)25:55

     Thank you, Representative Mauga. Uh, discussion to the bill Representative Peck.

  6. Rep. Nicholeen P. Peck26:00

     Thank you, Mr. Speaker. I rise in support of this bill. It's super common sense. I love the flexibility that gives people working in the food service industry.

  7. Speaker (presiding)26:13

     Thank you, Representative Peck. Further discussion to the bill. See none. Back, back to you, Representative Mauga for summation.

  8. Rep. Verona Mauga26:21

     I'll waive. Thank you. Summation has been waived.

  9. Speaker (presiding)26:22

     Voting will now be open on first substitute. HB one, seeing all present hand voting board is now closed. First substitute HB 1 72 passes this body with 69 yes votes one no vote and will be sent to the Senate for its consideration. Madame Reading Clerk

• Feb 18, 2026 Senate Business and Labor Committee▶ Watch
  Transcript (9 turns)

  1. Committee chair1:26:39

     house Bill 1 72 for substitute food safety amendments. Mr. Mayor Monga, looks like you got some guess.

  2. Rep. Verona Mauga1:26:50

     Yes, I do. Is it okay, Mr. Chair, if they present with me? Certainly. Thank you so much, Mr. Chair and committee. Um, HB 1 72 Food Safety Amendments is a bill that actually came from a small business owner, um, Chad Pritchard, who is sitting right here. Um, he expressed to me, um, that certifying multiple food safety managers every three years was being costly. As a restaurant owner myself, um, I could totally relate to it. Spoke with other restaurant owners and, um, this was something they were also fill, filling in their pockets. As I looked into this issue, I learned that the certification exam updates every four years, which is why the national standard for this certification is every five years. This bill moves Utah to the five year cycle. It applies only to certified food safety managers, not to food handler permits. Um, I know food safety has to be at the forefront of everything we do. I made sure to speak with the Health Department, Salt Lake Restaurant Association, Utah Restaurant Association, um, just to ensure that if we're making these changes, that it aligns with food safety and they were all in support of this. The second part of this bill, uh, clarifies fundraiser exemptions. When a licensed food business donates food to a nonprofit fundraiser and has a certified Food Safety manager on site, it makes it so that they don't have to pay duplicate fees or do duplicate training just because the food is donated, um, and Health Department oversight remains fully intact. That's really, that's the scope of the bill. Um, and, and again, I have two co-presenters. If we could give them a couple minutes. Yeah. Just, you know, I please identify yourself, who you represent, and give us, you know, your testimony.

  3. Chad Pritchard, Frankie's Pizza and Pasta1:28:36

     My name is Chad Pritchard. I'm with, uh, I own a, a new restaurant we're opening in Murray called Frankie's Pizza and Pasta. We opened in a couple of weeks. Uh, this has been something that, uh, I've been a chef and, uh, for 30 years, chef instructor and, uh, restaurant owner. And this is something that has, um, frequently perplexed me since moving to Utah. In 2010, when I was a chef instructor, I, I taught, uh, serve Safe and, um, and food safety and, and, and to not only my students and my employees, but also at one point I taught them actually to the, I taught those classes, recertification classes, to the health inspectors in Dallas County, in Texas when I lived there. Um, this, this bill will allow restaurants who pay for these, for their, for their workers to keep some more money in their pocket. But generally, a lot of the times these, these certifications are not paid for by restaurants. They're paid for by the actual workers. Um, and these workers, the restaurant association, or excuse me, the restaurant industry, uh, employs more workers in the state of Utah than almost any other industry. And most of these workers are the most vulnerable financially among our, our citizens. And so, um, lots of times you'll see people opt out of getting a new certification and taking a small because they can't take the time off. Or if they do decide to redo a certification, uh, they have to take time off this, they have to pay for the recertification. And this can be a few hundred dollars for a lot of people. That doesn't seem like much, but for many of our restaurant workers, that's, that's quite a bit. Uh, this just allows our alignment to go from three years to five years with the National standard. Thank you. Thank you.

  4. Melva Sine, Utah Restaurant Association1:30:26

     Thank you, Mr. Chairman and Committee. My name is Melva Signin with the Utah Restaurant Association, and we support this bill in terms of com. Combining with what the national regulations are, the conference on Food protection meets every two years. They make recommendations as far as changes for states to adopt. States can adopt it or not adopt those changes. And so we in the state of Utah are still operating under the 2022 food code that was set down by the FDA, then accepted by our state. So if so, there's no real need. Nothing has changed. So there's no real need for people to go get additional training. The training they've been provided four years ago is good and still standing. And so we support that five years. These classes cost between 185 to $200 depending on who you take your class from. The other point of the bill. As far as charitable organizations, we as the Utah Restaurant Association support and help Easter Seals. And we help Big Brothers, big Sisters, and we help cystic fibrosis. And these restaurants that donate their food, prepare their food, have passed all these safety certification standards. And yet some health departments still require them to go in and take a test, pay an $85 fee, and in order to go and help a community organization that is serving our citizens. And so we would like to see that these people who have their restaurants are inspected by health inspectors. They meet all of the qualifications, they meet all the standards, they know all the safety issues that they are no longer required and that they can go and help these community organizations without Paying a penalty to do so. Thank you. Thank you. That's our presentation. I am happy to answer any questions. Thank you.

  5. Committee chair1:32:06

     Okay, thank you. We'll come back to the committee for any further. Any questions? Seeing none, is there anyone in the public that would like to testify on this bill? Seeing none, we'll come back to the committee for further deliberation or action. Senator Ipson,

  6. Sen. Don L. Ipson1:32:29

     I make a motion that House bill 1 72 for substitute pass this committee to the Florida of the Senate.

  7. Committee chair1:32:36

     Okay. Motion for us is to favorably recommend House Bill 1 72 for substitute food safety amendments. Discussion to that motion. Seeing none back to representative. Would you like to? So

  8. Rep. Verona Mauga1:32:48

     Yeah, this just addresses a gap in our food safety code and, and again, it just aligns us with the national standard. Thank you for your time.

  9. Committee chair1:32:55

     Thank you. Senator Ipson. I, aye. Okay, we'll place the motion. All in favor? The motion to favor or recommend please say aye. Aye. Aye. Aye. Any posts say nay rule. Let pass unanimous. Eight to zero. Thank you. Thank You. Okay.

• Feb 19, 2026 Senate floor debate▶ Watch
  Transcript (8 turns)

  1. Sen. Todd Weiler1:04:38

     Thank you Mr. President Pro House Bill 1 72 Aligns, uh, Utah with the National Food Safety Manager certification standard by updating our renewal timeline. And this bill also clarifies fundraising rules for licensed restaurants donating food to nonprofit events. Um, it maintains full safety, food safety protections, inspection schedules, and health department oversight. So this updates certification, timeline, timelines. It changes it from three year renewal to five. Um, it does not change the food handler permits and applies only to certified Food Safely Managers. And then the, it clarifies the fundraiser rules, uh, which apply when a licensed restaurant donates foods to a nonprofit event that a certified food safety manager must be on site. It prevents duplicate fees or training requirements. It does not lower food safety standards. It does not change inspection schedules. It does not reduce oversight. Uh, it does not remove Health Department enforcement authority. So this is a narrow bill that maintains, uh, strong food safety protections while reducing unnecessary burden for small businesses. It's supported by the Health Department and the Utah Restaurant Association and it was, uh, brought by um, my friend Chad Pritchard. With that, I will, um, yield to any questions. Thank you. Or is there discussion to the bill?

  2. Senate presiding officer1:06:03

     Seeing none. Senator w back to you for summation or a motion, uh,

  3. Sen. Todd Weiler1:06:07

     Waive summation. Move that first substitute house Bill 1 72.

  4. Senate presiding officer1:06:10

     Be read for a third time and the Question is, shall first substitute House bill 1 72, be read for a third time. Roll call vote.

  5. Senate clerk1:06:16

     Senator Vickers Baldy Bwin Aye. Brammer plus aye. Colmore Aye. Es. Camilla. Aye. Fillmore Grover Aye. Harper Aye. Hankins Aye. Ipson Aye. Johnson Aye. Quan Aye. McKay Mikel Milner Aye. Musselman Owens pitcher Lum a Rebi Aye. Sandal Stevenson Stratton pickers Weiler Aye. Wilson Aye. Winterton Baldry Aye.

  6. Senate presiding officer1:07:14

     President Adams First substitute house Bill 1 72 Having received 25 E eight votes, zero nay votes four being absent will be read for a third time.

  7. Sen. Cullimore1:07:25

     Senator Cullimore, You, Mr. President Prote. Motion to UNC Ccle second substitute house bill two 20. The motion is to UNC circle second substitute house Bill two 20. Public Safety Data Amendments. Discussion.

  8. Senate presiding officer1:07:40

     That motion saying none. All in favor say aye. Aye. Any opposed? I'll rule that passes. The bill is uncircled.