Rhode Island Cottage Food Limited Statewide Licensing Framework

§ 21-27-6.2. Cottage food manufacture. Notwithstanding the other provisions of this chapter, the department of health shall register cottage food manufacture and the sale of the products of cottage food manufacture direct to consumers whether by pickup or delivery within the state, provided that the requirements of this section are met. (1) The cottage food products shall be produced in a kitchen that is on the premises of a home and meets the standards for kitchens as provided for in minimum housing standards, adopted pursuant to chapter 24.2 of title 45 and the Housing Maintenance and Occupancy Code, adopted pursuant to chapter 24.3 of title 45, and in addition the kitchen shall: (i) Be equipped at minimum with either a two (2) compartment sink or a dishwasher that reaches one hundred fifty degrees Fahrenheit (150° F) after the final rinse and drying cycle and a one compartment sink; (ii) Have sufficient area or facilities, such as portable dish tubs and drain boards, for the proper handling of soiled utensils prior to washing and of cleaned utensils after washing so as not to interfere with safe food handling; equipment, utensils, and tableware shall be air dried; (iii) Have drain boards and food preparation surfaces that shall be of a nonabsorbent, corrosion resistant material such as stainless steel, formica, or other chip resistant, nonpitted surface; (iv) Have self-closing doors for bathrooms that open directly into the kitchen;