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Trans Fat Seminars for Food Services (pdf)
Beginning January 1,2008 restaurants and grocery stores that prepare food may not use partially hydrogenated vegetable oils, shortenings, or margarines for frying, pan frying, or grilling, or as a spread, unless you have product labels or other documents from the manufacturer showing that these ingredients contain less than 0.5 grams of trans fat per serving.
Beginning January 1, 2009 restaurants and grocery stores that prepare food may not use partially hydrogenated vegetable oils, shortenings, or margarines that contain more than 0.5 grams trans fat per serving. This will include oils and shortenings used for deep frying of yeast or cake batter.
Waivers will be granted for up to one year for foods containing artificial trans fat as described in subsection (g)(2)(B) of Resolution No. 16-134.
This regulation does not apply to food that is served directly to patrons in the manufacturer’s original, sealed packaging, such as a package of crackers or a bag of potato chips.
Certain trans fat information provided by the New York City Health Department