§ 21-27-11.1 — § 21-27-11.1. Definitions applicable to §§ 21-27-11 — 21-27-11.13.

Rhode Island § 21-27-11.1

• Jurisdiction: Rhode Island
• Title 21: Food And Drugs
• Ch. 21-27: Sanitation in Food Establishments

Text

§ 21-27-11.1. Definitions applicable to §§ 21-27-11 — 21-27-11.13.

As used in §§ 21-27-11 — 21-27-11.13:

(1) "Bed and breakfast� establishment means an owner-occupied residence providing accommodations for a charge to the public in operation for more than ten (10) nights in a twelve (12) month period. Breakfast may be provided only to guests. The total number of individuals served shall not exceed twelve (12), including the owner and any other individuals living or eating on the premises. Bed and breakfast establishments shall not include motels, hotels, or boarding houses.

(2) "Director� refers to the director of the department of health.

(3) "Division� means the division of food protection, the department of health.

(4) "Employee� means any person who works with or without pay in a food establishment.

(5) "Food establishment� means any place where food is prepared and intended for individual portion service, and includes the site at which individual portions are provided. The term includes any such place regardless of whether consumption is on or off the premises and regardless of whether there is a charge for the food. The term includes, but is not limited to, restaurants, caterers, nursing and retirement homes, hospitals, private clubs, industrial cafeterias, public and private educational institutions, and delicatessens in retail food stores that cook and offer prepared food in individual service portions.

(6) "Full-time equivalent� means forty (40) hours a week.

(7) "Itinerant vendor� means a food vending business serving food or drink from any establishment or conveyance without fixed locations and without connection to water supply and sewage disposal systems.

(8) "Manager certified in food safety� means a person certified in this state in accordance with the requirements in this chapter.

(9) "Potentially hazardous foods� means any food or food ingredient, natural or synthetic in a form capable of supporting: (i) the rapid and progressive growth of infectious or toxigenic microorganisms, or (ii) the slower growth of Clostridium botulinum.

Legislative History

P.L. 1992, ch. 393, § 1.