Ms. Reynolds, the CRFA issued “Guidelines and a Users Guide for Foodservice Operators” for reducing or eliminating trans fats in menu items. The document stated that CRFA supported the recommendations of this task force, and the guidelines and the user guide were developed to assist food service operators to reduce or eliminate trans fats foods sold in their restaurants. Are members of your association using these documents? Can you estimate the proportion of food service companies that are in the process of reducing trans fat levels in their menu items?
On February 12th, 2007. See this statement in context.