Rhode Island Code of Regulations
Title 216 - Department of health
Chapter 50 - Environmental health
Subchapter 10 - Food Protection
Part 2 - Certification of Managers in Food Safety (216-RICR-50-10-2)
Section 216-RICR-50-10-2.2 - DEFINITIONS

A. "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 to guests only. 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.

B. "Center" means the Center for Food Protection, Rhode Island Department of Health.

C. "Director" means the Director of the Rhode Island Department of Health.

D. "Employee" means any person who works with or without pay in a food establishment.

E. "Examination" means an examination in food safety approved by the Center in accordance with the provisions of these regulations.

F. "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.

G. "Food Safety Course" means a course approved by the Center in accordance with the provisions of these regulations.

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

I. "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.

J. "Manager certified in food safety" means a person certified in this state in accordance with the requirements herein.

K. "Person in charge" means the individual present at a food establishment who is responsible for the operation at the time of inspection.

L. "Time Temperature Control for Safety Food (TCS)" means any food or food ingredient, natural or synthetic in a form capable of supporting a) the rapid and progressive growth of infectious or toxigenic microorganisms or b) the slower growth of Clostridium botulinum.