On December 5, 2006, the Board of Health
approved an amendment to the Health Code to phase out artificial trans
fat in all NYC restaurants and other food service establishments. It is
in full effect.
The phase out of artificial trans fat in restaurant foods took effect in two stages. First, as of July 1, 2007, NYC food service establishments have been prohibited from using oils, shortening and margarine containing artificial trans fat for frying or as a spread that have 0.5 grams or more of trans fat per serving. As of July 1, 2008, all foods must have less than 0.5 grams of trans fat per serving if they have any artificial trans fat. Packaged foods served in the manufacturer's original, sealed packaging are exempt.
The phase out of artificial trans fat in restaurant foods took effect in two stages. First, as of July 1, 2007, NYC food service establishments have been prohibited from using oils, shortening and margarine containing artificial trans fat for frying or as a spread that have 0.5 grams or more of trans fat per serving. As of July 1, 2008, all foods must have less than 0.5 grams of trans fat per serving if they have any artificial trans fat. Packaged foods served in the manufacturer's original, sealed packaging are exempt.
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