Definition; specialized processing.

"Specialized processing" shall mean any food preparation method having an increased risk of foodborne illness associated with improper implementation, including the following: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; (b) curing food; (c) canning food, except for fruit jams, jellies, and preserves; (d) using food additives or adding components, which may include vinegar, for either of the following: (1) A method of food preservation rather than flavor enhancement; or (2) a method to render a food so that the food does not require time and temperature control for food safety; (e) packaging food using a reduced-oxygen packaging method; (f) sprouting seeds or beans; (g) drying food, other than herbs, whole fruits, or whole vegetables; (h) keeping molluscan shellfish in a life-support tank; (i) custom-processing animals in a facility for personal use; (j) processing and packaging juice; (k) fermenting foods; (l) producing cultured dairy products, including cheese, yogurt, and buttermilk; and (m) using a noncontinuous cooking process. (Authorized by K.S.A. 2011 Supp. 65-688 , as amended by L. 2012, ch. 145, sec. 23; implementing K.S.A. 2011 Supp. 65-689 , as amended by L. 2012, ch. 145, sec. 24; effective, T-4-11-5-04, Nov. 5, 2004; effective Feb. 18, 2005; amended June 4, 2010; amended Feb. 8, 2013.)