Part Definitions

  1. Law
  2. Tennessee Code
  3. Health, Safety and Environmental Protection
  4. Hotels, Food Service Establishments and Swimming Pools
  5. Bed and Breakfast Establishment Inspection Act of 1990
  6. Part Definitions

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As used in this part, unless the context otherwise requires:

    1. “Bed and breakfast establishment,” referred to in this part as the “establishment,” means a private home, inn or other unique residential facility offering bed and breakfast accommodations and one (1) daily meal and having four (4), but not more than twelve (12), guest rooms furnished for pay, with guests staying not more than fourteen (14) days, and where the innkeeper resides on the premises or property or immediately adjacent to it. Guest rooms shall be established and maintained distinct and separate from the innkeeper's quarters;
    2. “Bed and breakfast homestay,” referred to in this part as the “homestay,” means a private home, inn or other unique residential facility offering bed and breakfast accommodations and one (1) daily meal and having less than four (4) guest rooms furnished for pay, with guests staying not more than fourteen (14) days, and where the innkeeper resides on the premises or property or immediately adjacent to it. Guest rooms shall be established and maintained distinct and separate from the innkeeper's quarters;
  2. “Commissioner” means the commissioner of health, the commissioner's duly authorized representative, and in the event of the commissioner's absence or a vacancy in the office of commissioner, the deputy commissioner;
  3. “Critical items” means those aspects of operation or conditions of facilities or equipment that, if in violation, constitute the greatest hazards to health and safety, including imminent health hazards. These include:
    1. Approved food sources with no spoilage;
    2. Approved temperatures for potentially hazardous food;
    3. Facilities to maintain proper food temperature;
    4. No reservice of unwrapped or potentially hazardous food;
    5. Restriction of employees with infection;
    6. Proper cleanliness and good hygiene practices of employees;
    7. Proper sanitizing of utensils and equipment;
    8. Approved water supply, hot and cold running water under pressure;
    9. Sewage, liquid waste disposal;
    10. No cross connection or backsiphonage;
    11. Toilet and handwashing facilities for employees;
    12. Insects and rodents;
    13. Toxic items properly stored and labeled; and
    14. Fire safety;
  4. “Department” means the department of health;
  5. “Imminent health hazard” means any condition, deficiency or practice that, if not corrected, is very likely to result in illness, injury or loss of life to any person; and
  6. “Person” means any individual, partnership, firm, corporation, agency, municipality, state or political subdivision.


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