2019 -- S 0553

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LC002005

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     STATE OF RHODE ISLAND

IN GENERAL ASSEMBLY

JANUARY SESSION, A.D. 2019

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A N   A C T

RELATING TO FOOD AND DRUGS -- SANITATION IN FOOD ESTABLISHMENTS

     

     Introduced By: Senators de la Cruz, Paolino, Morgan, Rogers, and Cano

     Date Introduced: March 14, 2019

     Referred To: Senate Environment & Agriculture

     It is enacted by the General Assembly as follows:

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     SECTION 1. Section 21-27-6.1 of the General Laws in Chapter 21-27 entitled

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"Sanitation in Food Establishments" is hereby amended to read as follows:

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     21-27-6.1. Farm home food manufacture.

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     Notwithstanding the other provisions of this chapter, the department of health shall

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permit farm home food manufacture and the sale of the products of farm home food manufacture

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at farmers' markets, farmstands, and other markets and stores operated by farmers for the purpose

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of the retail sale of the products of Rhode Island farms, provided that the requirements of this

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section are met.

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     (1) The farm home food products shall be produced in a kitchen that is on the premises of

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a farm and meets the standards for kitchens as provided for in minimum housing standards,

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adopted pursuant to chapter 24.2 of title 45 and the Housing Maintenance and Occupancy Code,

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adopted pursuant to chapter 24.3 of title 45, and in addition the kitchen shall:

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     (i) Be equipped at minimum with either a two (2) compartment sink or a dishwasher that

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reaches one hundred fifty (150) degrees Fahrenheit after the final rinse and drying cycle and a one

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compartment sink;

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     (ii) Have sufficient area or facilities, such as portable dish tubs and drain boards, for the

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proper handling of soiled utensils prior to washing and of cleaned utensils after washing so as not

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to interfere with safe food handling; equipment, utensils, and tableware shall be air dried;

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     (iii) Have drain boards and food preparation surfaces that shall be of a nonabsorbent,

 

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corrosion resistant material such as stainless steel, formica or other chip resistant, nonpitted

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surface;

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     (iv) Have self-closing doors for bathrooms that open directly into the kitchen;

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     (v) If farm is on private water supply it must be tested once per year.

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     (2) The farm home food products are prepared and produced ready for sale under the

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following conditions:

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     (i) Pets are kept out of food preparation and food storage areas at all times;

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     (ii) Cooking facilities shall not be used for domestic food purposes while farm home food

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products are being prepared;

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     (iii) Garbage is placed and stored in impervious covered receptacles before it is removed

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from the kitchen, which removal shall be at least once each day that the kitchen is used for farm

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home food manufacture;

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     (iv) Any laundry facilities which may be in the kitchen shall not be used during farm

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home food manufacture;

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     (v) Recipe(s) for each farm home food product with all the ingredients and quantities

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listed, and processing times and procedures, are maintained in the kitchen for review and

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inspection;

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     (vi) List ingredients on product;

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     (vii) Label with farm name, address and telephone number.

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     (3) Farm home food manufacture shall be limited to the production of nonpotentially

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hazardous food and foods that do not require refrigeration, including:

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     (i) Jams, jellies, preserves and acid foods, such as vinegars, pickles and relish, that are

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prepared using fruits, vegetables and/or herbs that have been grown locally;

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     (ii) Double crust pies that are made with fruit grown locally;

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     (iii) Yeast breads;

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     (iv) Maple syrup from the sap of trees on the farm or of trees within a twenty (20) mile

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radius of the farm;

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     (v) Candies and fudges;

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     (vi) Dried herbs and spices.

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     (4) Each farm home kitchen shall be registered with the department of health and shall

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require a notarized affidavit of compliance, in any form that the department may require, from the

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owner of the farm that the requirements of this section have been met and the operation of the

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kitchen shall be in conformity with the requirements of this section. A certificate of registration

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shall be issued by the department upon the payment of a fee as set forth in § 23-1-54 and the

 

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submission of an affidavit of compliance. The certificate of registration shall be valid for one year

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after the date of issuance; provided, however, that the certificate may be revoked by the director

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at any time for noncompliance with the requirements of the section. The certificate of registration,

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with a copy of the affidavit of compliance, shall be kept in the kitchen where the farm home food

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manufacture takes place. The director of health shall have the authority to develop and issue a

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standard form for the affidavit of compliance to be used by persons applying for a certificate of

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registration; the form shall impose no requirements or certifications beyond those set forth in this

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section and § 21-27-1(6). No certificates of registration shall be issued by the department prior to

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September 1, 2002.

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     (5) Income from farm home food manufacture shall not be included in the calculation of

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farm income for the purposes of obtaining an exemption from the sales and use tax pursuant to §

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44-18-30(32), nor shall any equipment, utensils, or supplies acquired for the purpose of creating

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or operating farm home food manufacture be exempt from the sales and use tax as provided for in

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§ 44-18-30(32).

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     SECTION 2. This act shall take effect upon passage.

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EXPLANATION

BY THE LEGISLATIVE COUNCIL

OF

A N   A C T

RELATING TO FOOD AND DRUGS -- SANITATION IN FOOD ESTABLISHMENTS

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     This act would add pickles and relish to those foods which are permitted to be

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manufactured and sold as a farm home food product.

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     This act would take effect upon passage.

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