California restaurants must end trans fat use by Jan. 1.
That's when the second phase of its ban on artificial trans fats takes effect. The first phase took effect Jan. 1, 2010.
California became the first state to ban artificial trans fat in restaurants when it enacted the law in July 2008. Since then, trans fat bans have been successful in only cities and counties.
The first phase of the law banned trans fats in oil, shortening and margarine used in spreads or for frying. Now restaurants must stop using oil with trans fat for cake batter, doughnuts and other items.
Food sold in sealed manufacturers’ packaging are exempt from the law. A law that took effect in 2009 required public schools to eliminate
trans fat in cafeteria food.
Restaurants that violate the law risk $25 to $1,000 fines.