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When Colorado legalized recreational marijuana use earlier this year, it also opened the door for food products infused with the psychoactive ingredient, THC, to anyone over the age of 21. That means bakers and food companies now have to ensure new products aren’t contaminated with foodborne pathogens. And they have to make sure they’re not falling into the hands of children or are too potent to eat.
“This is the direct result of taking a product that used to exist on the underground market and putting it into a legal, regulated one,” said Taylor West, deputy director of the National Cannabis Industry Association.
“Now we have the impetus to do things like trainings to be sure that everything is being handled in a professional manner,” West says. “You don’t have that in an illegal market.”
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