Restaurants in Montgomery County will be forbidden from using trans fatty acids in their foods, but the catch is businesses will have years to make the dramatic change.
Instead, the ban — so far only approved for the cities of New York and Philadelphia — will be phased in over the next two years, and eateries with particular troubles complying can apply for an extra year cushion.
Originally, Montgomery County Council member Duchy Trachtenberg proposed a ban that would be executed in one fell swoop come January 2009. Experts say consuming trans fats increases the risks of heart disease and other ailments.
Those plans changed, though after the council’s health committee spoke to restaurant industry leaders and learned that New York and Philadelphia were taking a two-pronged approach to ease into the transfat restriction.
The proposal unanimously adopted Tuesday creates two distinct categories: fried foods and baked goods.
The trans fat removal deadline for fried foods is approaching first at the start of 2008 because cooks have already found suitable fat replacements for that group of edibles.
“Everyone’s on board with the fried goods,” she said. “It’s a no-brainer.”
With baked goods, however, the tricky part is finding a substance that can mimic the texture of trans fat. Because of that difficulty the implementation date is one year later, January 2009.
The third layer in the proposal allows any restaurant to ask for an extension to January 2010 if they so choose.
One point heavily debated Tuesday was the fact that restaurants asking for the extra time will automatically get it, since the county’s health department lacks the manpower to sort through applications.
If the restaurant does choose to utilize the extension, it must put up a sign indicating it’s cooking with trans fats.
Council member George Leventhal said the hope is that by 2010 the industry will catch up to the legislation and few eateries will utilize the loophole.
“The sign will alert customers that what the place is selling could be injurious to their health,” he said. “That’s not a great incentive to dine there.”
