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Trans fat Help Center

No Trans Fat Help Center logo adapted with permission by the New York City Dept. of Health and Mental Hygiene All food establishments that obtain their operating permits from Public Health - Seattle & King County are required to eliminate artificial trans fat from their cooking process in two phases.

Removing artificial trans fat

  • May 1, 2008 – Phase one deadline: Regulated food establishments are required to stop using partially hydrogenated oils or shortenings for frying, pan-frying (sautéing) or grilling, or as a spread unless the product labels – or other documents from the manufacturer – show that the product contains less than 0.5 grams of trans fat per serving.

  • February 1, 2009 – Phase two deadline: Regulated food establishments must eliminate artificial trans fat from the preparation of all other foods, including baked products and deep frying of yeast dough and cake batter. No food containing partially hydrogenated oils with 0.5 grams or more of trans fat per serving may be stored, used, distributed or served, except if served in the original package such as potato chips.

  • July 2007 King County Board of Health regulation #07-02 on trans fat: An amendment for the protection of the public health through the regulation of foods containing artificial trans fat. On July 19, 2007 the King County Board of Health also adopted new regulations on menu labeling. Learn more about nutrition labeling.

Flyers ready to print (PDF)

Frying without trans fat

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