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Committee hears bill allowing weekly home‑based occasional food sales and take‑away options
Summary
House Bill 371 would redefine 'occasional food service' to permit producers to sell food once a week (4 days in a 28‑day period) and allow customers to take food off site. Supporters including homestead producers and DHHS said the change preserves food‑safety oversight while broadening market access.
A bill to change the legal definition of an “occasional food service establishment” so that a producer could sell products once a week and permit sales intended for off‑premises consumption drew testimony from producers and the Department of Health and Human Services.
Representative Judy Aaron, sponsor of House Bill 371, told the committee the current wording—food sold “no more than 4 days during a 30‑day period” and traditionally interpreted as consumed on premises—makes it difficult for producers who want to sell weekly. She proposed defining occasional service as “4 days in a 28‑day period” and expressly permitting food to be taken off premises.
Peter Bixby, who supported the bill, said the change would allow neighbors to buy prepared food from a producer once a week and take it home rather than requiring consumption on site. Addie Litterzavos and Michael Williams testified that allowing take‑away and clearer weekly schedules reduces logistical burdens and can improve food safety, because producers can prepare food calmly ahead of time rather than rushing to serve on site.
Michelle Roberge of DHHS said the department does not anticipate an increase in foodborne‑illness investigations and noted that occasional food service establishments are exempt from food‑service licensure under RSA 143‑A, which also limits the department’s routine inspection authority unless there is reason to suspect imminent hazard.
Why it matters: Sponsors said the change would let small producers provide predictable weekly service and expand market opportunities without altering DHHS’s investigatory authority or license exemptions.
