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S2506A
2026 -- S 2506 SUBSTITUTE A
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LC004828/SUB A
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STATE OF RHODE ISLAND
IN GENERAL ASSEMBLY
JANUARY SESSION, A.D. 2026
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A N A C T
RELATING TO FOOD AND DRUGS -- SANITATION IN FOOD ESTABLISHMENTS
Introduced By:
Senator V. Susan Sosnowski
Date Introduced:
February 06, 2026
Referred To:
Senate Special Legislation and Veterans Affairs
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 "Sanitation
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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 permit
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farm home food manufacture and the sale of the products of farm home food manufacture at
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farmers’ markets, farmstands, and other markets and stores operated by farmers for the purpose of
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the retail sale of the products of Rhode Island farms, provided that the requirements of this section
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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, adopted
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pursuant to chapter 24.2 of title 45 and the Housing Maintenance and Occupancy Code, adopted
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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 degrees Fahrenheit (150° F) after the final rinse and drying cycle and a
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one 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 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 home
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food manufacture;
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(v) Recipe(s) for each farm home food product with all the ingredients and quantities listed,
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and processing times and procedures, are maintained in the kitchen for review and inspection;
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(vi)
List ingredients on product;
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(vii) Label with farm name, address and telephone number.
An affixed label that contains:
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(A) Name, address, and telephone number;
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(B) The ingredients of the manufactured product, in descending order of predominance by
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weight or volume;
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(C) Allergen information, as specified by federal and state labeling requirements, such as
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milk, eggs, tree nuts, peanuts, wheat, and soybeans; and
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(D) The following statement printed in at least ten-point type in a clear and conspicuous
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manner that provides contrast to the background label: "Made by a registered farm home food
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manufacturer that is not subject to routine government food safety inspection." Such statement shall
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be required unless the products have been prepared in a commercial kitchen licensed by the
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department.
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(3) Farm home food manufacture shall be limited to the production of
nonpotentially
: (i)
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Nonpotentially
hazardous food and foods that do not require refrigeration, including:
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(i)
(A)
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)
(B)
Double crust pies that are made with fruit grown locally;
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(iii)
(C)
Yeast breads;
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(iv)
(D)
Maple syrup from the sap of trees on the farm or of trees within a twenty (20) mile
LC004828/SUB A - Page 2 of 4
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radius of the farm;
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(v)
(E)
Candies and fudges;
and
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(vi)
(F)
Dried herbs and spices.
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(ii) Pickled vegetables prepared using vegetables that have been grown locally, provided
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that:
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(A) The product is manufactured in accordance with a scheduled process established by a
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qualified process authority with expert knowledge acquired through appropriate training and
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experience in the acidification and processing of acidified foods;
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(B) Each product formulation is evaluated by a laboratory or qualified process authority to
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verify that the finished product achieves the pH and water activity levels necessary for shelf
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stability and food safety;
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(C) The producer shall measure and document in a production log the pH of each batch of
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pickled vegetables using a properly calibrated pH meter or other method approved by the
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department;
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(D) The producer maintains a written Hazard Analysis and Critical Control Point (HACCP)
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plan for the manufacture of the product, which shall be made available to the department upon
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request;
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(E) The producer, or at least one person responsible for the production of the product, has
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successfully completed a Better Process Control School (BPCS) course; and
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(F) Records demonstrating compliance with this subsection are maintained and made
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available to the department upon request.
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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 at
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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(8). 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 or
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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 not requiring refrigeration which are
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permitted to be manufactured and sold as a farm home food product.
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This act would take effect upon passage.
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