"Specialized processing" shall mean any food preparation method having an increased risk of foodborne illness associated with improper implementation, including the following:

1. (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement;
2. (b) curing food;
3. (c) canning food, except for fruit jams, jellies, and preserves;

4. (d) using food additives or adding components, which may include vinegar, for either of the following:

   1. (1) A method of food preservation rather than flavor enhancement; or
   2. (2) a method to render a food so that the food does not require time and temperature control for food safety;
5. (e) packaging food using a reduced-oxygen packaging method;
6. (f) sprouting seeds or beans;
7. (g) drying food, other than herbs, whole fruits, or whole vegetables;
8. (h) keeping molluscan shellfish in a life-support tank;
9. (i) custom-processing animals in a facility for personal use;
10. (j) processing and packaging juice;
11. (k) fermenting foods;
12. (l) producing cultured dairy products, including cheese, yogurt, and buttermilk; and
13. (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.)