Section 214-F. Temperature requirements for manufacture, transportation and storage of certain foods

For the purpose of controlling and  preventing  the  outbreak of deadly or dangerous human diseases such as botulism and
  salmonellosis,  and  to  prevent  economic  and  nutritional   loss   to
  consumers,  the commissioner is hereby authorized to require any person,
  who manufactures, cans, bottles, sells, offers for sale,  transports  or
  stores  any  food  which  is  considered a low-acid food or one which if
  improperly handled could tend to contain a potential  health  hazard  or
  any  food which if stored, transported or held under improper conditions
  of freezing or refrigeration would result  in  economic  or  nutritional
  loss to consumers, to manufacture, cook, pack, store or display for sale
  such  foods  in  the  manner prescribed by the commissioner in rules and
  regulations  promulgated  following   a   public   hearing   and   after
  consultation  with  the state department of health except that no public
  hearing will be required if  the  commissioner  adopts  or  amends  such
  regulations  to  conform with appropriate rules and regulations, similar
  thereto,  which  have  been  adopted  by  the  federal  government.  The
  provisions  of  this  section and the regulations promulgated thereunder
  shall  not  apply  to  service  food  establishments  under  permit  and
  inspection by the state department of health or by a local health agency
  which   maintains   a  program  certified  and  approved  by  the  state
  commissioner of health.