Rhode Island § 23-20.12-4 § 23-20.12-4. "Food Allergy Friendlyâ€� designation.

Rhode Island Statutes

§ 23-20.12-4 — § 23-20.12-4. "Food Allergy Friendlyâ€� designation.

Rhode Island § 23-20.12-4

Title 23Health and Safety

Ch. 23-20.12Food Allergy Awareness in Food-Service Establishments

This text of Rhode Island § 23-20.12-4 (§ 23-20.12-4. "Food Allergy Friendlyâ€� designation.) is published on Counsel Stack Legal Research, covering Rhode Island primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook

R.I. Gen. Laws § 23-20.12-4 (2026).

Text

§ 23-20.12-4. "Food Allergy Friendlyâ€� designation.
The director shall develop a program for food-service establishments to be designated
            as "Food Allergy Friendlyâ€� and shall maintain a listing of food-service establishments
            receiving such designation on the department of health's website. Participation in
            the program shall be voluntary and the director shall, in consultation with the Rhode
            Island hospitality association and the food allergy and anaphylaxis-network, issue
            guidelines and requirements for food-service establishments to receive such designation,
            provided that such requirements shall include, but not be limited to, maintaining
      

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§ 23-20.12-4. "Food Allergy Friendlyâ€� designation.

The director shall develop a program for food-service establishments to be designated as "Food Allergy Friendlyâ€� and shall maintain a listing of food-service establishments receiving such designation on the department of health's website. Participation in the program shall be voluntary and the director shall, in consultation with the Rhode Island hospitality association and the food allergy and anaphylaxis-network, issue guidelines and requirements for food-service establishments to receive such designation, provided that such requirements shall include, but not be limited to, maintaining on the premises, and making available to the public, a master list of all the ingredients used in the preparation of each food item available for consumption.