Food Service Industry


This section includes regulatory information, fact sheets and guidance for food safety practices in retail and foodservice operations.

In the United States, state and local regulatory agencies are responsible for the regulation of restaurants and retail food stores. Regulatory oversight is in line with federal food safety initiatives. The U.S. Food and Drug Administration (FDA) assists state and local regulatory agencies and the industries they regulate by providing a model Food Code. This Food Code provides science-based guidance for reducing risk factors that are known to cause or contribute to foodborne illness outbreaks associated with retail foodservice establishments. Local, state, tribal, and federal regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy (

The FDA works with the Conference for Food Protection ( to update the FDA Food Code and to promote best practices. The Conference for Food Protection (CFP) is a non-profit organization which was created to provide a formal process for developing and modifying food safety guidance for inclusion in national food safety laws and regulations.

In Rhode Island, the Department of Health (RIDOH), Center for Food Protection is the regulatory agency responsible for the oversight of all retail food service operations. The 2007 Rhode Island Food Code is used for regulatory oversight in Rhode Island. This edition of the Rhode Island Food Code is based on the FDA 2005 Food Code. In the near future, the RIDOH will be updating to the 2013 FDA Food Code. Once this occurs, this website will be updated.

Rhode Island Regulations

2007 Edition of the Rhode Island Food Code is based on the FDA 2005 Food Code. This regulation was developed for the purpose of establishing minimum standards for food safety and sanitation in food businesses and food establishments (e.g., restaurants, grocery stores, and institutions such as nursing homes).  

Certified Food Safety Managers are responsible for operating a retail foodservice operation in compliance with all relevant federal and state rules and regulations pertaining to food.

RI Department of Health Food Programs

These program include RIDOH contact, program information, and licensure applications, where appropriate:


  • FDA Industry and Regulatory Assistance and Training Resources 
    • This resource includes links to food safety guidance, training, and technical assistance for retail and food service operations (e.g., time and temperature control for safety, employee health and hygiene, special processes, HACCP, etc.).
  • Rhode Island Department of Health Resources

Employee Illness Decision Guide 

Employer Responsibilities for Employee Health

Food Allergy Reactions Guide Can be used to recognize and respond to suspected or active food allergy reactions (anaphylaxis)

Food Allergies: What you Need to Know

Guidelines for Responding to Vomiting and Diarrhea in Food Establishments

  • Record Keeping Templates

Food Temperature Log

Hot Holding Food Temperature Log

Refrigerator Temperature Log

Time/Temperature Graph Log

  • Sanitation

FDA Materials on Sanitation Concerns with Commercial Deli Slicers

Sanitation Practices Standard Operating Procedures and Good Retail Practices to Minimize Contamination and Growth of Listeria monocytogenes within Food Establishments


  • Thermometers
    • U.S. Department of Agriculture (USDA)

USDA Food Safety Education – Appliances and Thermometers

USDA Food Safety Education – Thermometers & Food Safety

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