216 R.I. Code R. 216-RICR-50-10-1.5

Current through December 26, 2024

Section 216-RICR-50-10-1.5 - Food

1.5.1Preventing Contamination from Hands

A. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatula, tongs, singleuse gloves or dispensing equipment. This does not apply to the following:

1. Contains a raw animal food and is to be cooked in the food establishment to heat all parts of the food to minimum temperatures as specified in the Code.

2. Does not contain a raw animal food but it is to be cooked in the food establishment to heat all parts of the food to a temperature of at least sixty-three degrees Celsius (63& deg; C) (one hundred forty-five degrees Fahrenheit (145 & deg; F)).

1.5.2Raw Animal Foods

A. A raw animal food such as raw egg, raw fish, raw-marinated fish, raw molluscan shellfish, or steak tartare; or a partially cooked food such as lightly cooked fish, soft cooked eggs, or rare meat other than whole-muscle, intact beef steaks as specified in the Code, may be served or offered for sale upon consumer request or selection in a ready-to-eat form if:

1. The food service establishment serves a population that is not a highly susceptible population;

2. The food, if served or offered for service by consumer selection from a children's menu, does not contain comminuted meat;

3. The consumer is over twelve (12) years of age and is informed as specified under the Consumer Advisory in the Code that to ensure its safety, the food should be cooked as specified therein.

1.5.3Time as a Public Health Control

A. If time without temperature control is used as the public health control for a working supply of time temperature control for safety food before cooking, or for ready-to-eat time temperature control for safety food that is displayed or held and sold for immediate consumption:

1. Written procedures shall be approved in advance, maintained in the food service establishment and made available to RIDOH upon request that specify:

a. Methods of compliance with time-maximum up to four (4) hours and up to six (6) hours if the food starts at forty-one degrees Fahrenheit (41° F) and never exceeds seventy degrees Fahrenheit (70° F); and

b. Methods of compliance with cooling for food that is prepared, cooked, and refrigerated before time is used as a public health control.

1.5.4Pasteurized Foods, Prohibited Reservice and Prohibited Food

In addition to a food service establishment that serves a highly susceptible population, undercooked comminuted meat may not be offered for sale or service for children twelve (12) years of age and under.

1.5.5Drinking Water

A. Any food business or food service establishment that utilizes drinking water to wash, prepare or cook food or drink that is sold on the premises or uses drinking water to clean food contact surfaces of equipment and utensils, must obtain its drinking water from a public water system pursuant to R.I. Gen. Laws Chapter 46-13, Public Drinking Water Supply.

B. Any food business or food service establishment that does not utilize drinking water to wash, prepare or cook food or drink that is sold on the premises and does not use drinking water for food contact surfaces of equipment and utensils, may obtain its drinking water from a nonpublic water system that is constructed, maintained and operated pursuant to law regarding nonpublic water systems.

C. Any variance of exception to the public water system requirement that was granted to a food business or food service establishment prior to the effective date of this Part remains in full force and effect and the food business or food service establishment may continue to operate pursuant to the variance or exception.

D. Any food business or food service establishment that does not use drinking water to wash, prepare or cook food sold on the premises and does not use drinking water to clean food contact surfaces of equipment and utensils that seeks to use drinking water to wash prepare or cook food or drink sold on the premises or wash food contact surfaces of equipment and utensils, must comply with the requirements of R.I. Gen. Laws Chapter 46-13, Public Drinking Water Supply, and Subchapter 05 Part 1 of this Chapter.

1.5.6Food Donation

All food donations must be made pursuant to R.I. Gen. Laws § 21-34.1-1, Rhode Island Food Donation Act.

1.5.7Approved Source, Romaine Lettuce

Romaine lettuce shall be obtained from an approved source marked with the harvest location and date.

216 R.I. Code R. 216-RICR-50-10-1.5

Amended effective 2/1/2021
Amended effective 12/12/2022