Senator Jim Oberweis is hailing a bipartisan stand by the Senate against committee action to load down a good public health House bill with “red tape” and fees.
“The Senate actually came together in a bipartisan fashion to block the anti-entrepreneurship amendment,” Senator Oberweis said. “It’s a surprising but gratifying victory. Common sense has prevailed.”
The Senate voted May 27 to defeat House Bill 5354 (yes – 17; no – 32; present – 6), which would require young entrepreneurs like Chloe Stirling, a 12-year-old cupcake baker from Troy, to obtain a local health department permit (at a cost of $25), an eight-hour Food Service Sanitation Management training course (at a cost of $145) and the certificate (at a cost of $35).
“The entrepreneurial spirit of young Chloe Stirling was shut down by an overly strict implementation of public health rules, which then brought her case to the General Assembly. The House of Representatives did its job and passed House Bill 5354, a good compromise that would inform potential consumers that items are home-cooked,” Senator Oberweis said. “That bill then headed to the Senate, where it was ‘Illinois-ized’ – loaded down with ‘red tape,’ fees and regulations that undermine any initiative or entrepreneurial spirit.”
A few hours after the Senate voted overwhelmingly against the Senate amendments that “Illinois-ized” House Bill 5354, the Senate sponsor of the bill removed those amendments and the Senate voted unanimously (57-0) to approve the bill as it came from the House.
The 25th District Senator says the anti-entrepreneurship amendments were defeated, but the basic problem still remains and must be addressed.
At a State Capitol press conference May 23, Senator Oberweis joined with Senator Kyle McCarter of Lebanon and Senator Dave Syverson of Rockford to support an amendment to keep small bake sales and lemonade stands from the kind of costly rules and regulations meant for restaurants. It states that sales of less than $250 per month from bake sales or lemonade stands would not require a local permit, an eight-hour food handling course, or a costly certificate.