reglab/statecodes huggingface dataset:
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-5 - LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-501 - Temperature and Time Control › Section 3-501.19 - Time as a Public Health Control

Current through June 24, 2024
(A) Except as
						  specified under ¶ (E) of this section, if time without temperature control
						  is used as the public health control for a working supply of POTENTIALLY
						  HAZARDOUS FOOD (TIME/ TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or
						  for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
						  SAFETY FOOD) that is displayed or held for sale or service:
(1) Written procedures shall be prepared in
						  advance, maintained in the FOOD ESTABLISHMENT and made available to the
						  REGULATORY AUTHORITY upon request that specify: 
						  Pf
(a) Methods of compliance with Subparagraphs
						  (B) (1) to (4), (C) (1) to (5), or (D) (1) to (5) of this section; 
						  Pf and
(b) Methods of compliance with §
						  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is
						  used as a public health control.Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-5 - LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-502 - Specialized Processing Methods › Section 3-502.11 - Variance Requirement

Current through June 24, 2024
A FOOD ESTABLISHMENT shall obtain a VARIANCE from the
							 DEPARTMENT as specified in § 1-104.11 and under § 1-104.12 before: 
							 Pf
(A) Smoking FOOD as a method of FOOD
						  preservation rather than as a method of flavor enhancement; 
						  Pf
(B) Curing FOOD; 
						  Pf
(C) Using FOOD ADDITIVES or adding components
						  such as vinegar: 
						  Pf
(1) As a method of FOOD preservation rather
						  than as a method of flavor enhancement, 
						  Pf or
(2) To render a FOOD so that it is not
						  POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-6 - FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING › Subpart 3-601 - Accurate Representation › Section 3-601.11 - Standards of Identity

Current through June 24, 2024
PACKAGED FOOD shall comply with standard of identity
							 requirements in 21 CFR 131 to 169 and 9 CFR 319 - Definitions and standards of
							 identity or composition, and the general requirements in 21 CFR 130 - Food
							 Standards: General and 9 CFR 319 Subpart A - General.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-6 - FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING › Subpart 3-601 - Accurate Representation › Section 3-601.12 - Honestly Presented

Current through June 24, 2024
(A) FOOD shall be
						  offered for human consumption in a way that does not mislead or misinform the
						  CONSUMER.
(B) FOOD or COLOR
						  ADDITIVES, colored overwraps, or lights may not be used to misrepresent the
						  true appearance, color, or quality of a FOOD.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-6 - FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING › Subpart 3-602 - Labeling › Section 3-602.11 - Food Labels

Current through June 24, 2024
(A) FOOD PACKAGED
						  in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR
						  101 - Food labeling, and 9 CFR 317 - Labeling, marking devices, and
						  containers.
(B) Label information
						  shall include:
(1) The common name of the
						  FOOD, or absent a common name, an adequately descriptive identity
						  statement;
(2) If made from two or
						  more ingredients, a list of ingredients in descending order of predominance by
						  weight, including a declaration of artificial color or flavor and chemical
						  preservatives, if contained in the FOOD;
(3) An accurate declaration of the quantity
						  of contents;
(4) The name and place
						  of business of the manufacturer, packer, or distributor; and
(5) The name of the FOOD source for each
						  MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already
						  part of the common or usual name of the respective ingredient (Effective
						  January 1, 2006). 
						  Pf
(6) Except as exempted in the Federal Food,
						  Drug, and Cosmetic Act § 403 (Q) (3) to (5), nutrition labeling as
						  specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B - Nutrition
						  Labeling.
(7) For any salmonid FISH
						  containing canthaxanthin as a COLOR ADDITIVE, the labeling of the bulk FISH
						  container, including a list of ingredients, displayed on the retail container
						  or by other written means, such as a counter card, that discloses the use of
						  canthaxanthin.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-6 - FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING › Subpart 3-602 - Labeling › Section 3-602.12 - Other Forms of Information

Current through June 24, 2024
(A) If required by
						  LAW, CONSUMER warnings shall be provided.
(B) FOOD ESTABLISHMENT or manufacturers'
						  dating information on FOODS may not be concealed or altered.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-6 - FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING › Subpart 3-603 - Consumer Advisory › Section 3-603.11 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens

Current through June 24, 2024
(A) Except as
						  specified in ¶ 3-401.11 (C) and Subparagraph 3-401.11 (D) (4) and under
						  ¶ 3-801.11 (C), if an animal FOOD such as beef, EGGS, FISH, lamb, pork,
						  POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise
						  being processed to eliminate pathogens, either in READY-TO-EAT form or as an
						  ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform
						  CONSUMERS of the significantly increased RISK of consuming such FOODS by way of
						  a DISCLOSURE and REMINDER, as specified in ¶¶ (B) and (C) of this
						  section, using brochures, deli case or menu advisories, label statements, table
						  tents, placards, or other effective written means. 
						  Pf
(B) DISCLOSURE shall include:
(1) A description of the animal-derived
						  FOODS, such as "oysters on the half shell (raw oysters)," and "raw-EGG Caesar
						  salad," and "hamburgers (can be cooked to order);" 
						  Pf or
(2) Identification of the animal-derived
						  FOODS by asterisking them to a footnote that states that the items are served
						  raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
						  
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-7 - CONTAMINATED FOOD › Subpart 3-701 - Disposition › Section 3-701.11 - Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food

Current through June 24, 2024
(A) A FOOD that is unsafe, ADULTERATED, or
						  not honestly presented as specified under § 3-101.11 shall be discarded or
						  reconditioned according to an APPROVED procedure. 
						  P
(B) FOOD that is not from an APPROVED source
						  as specified under §§ 3-201.11 to 3-201.17 shall be discarded. 
						  P
(C) READY-TO-EAT FOOD that may have been
						  contaminated by an EMPLOYEE who has been RESTRICTED or EXCLUDED as specified
						  under § 2-201.12 shall be discarded. 
						  P
(D) FOOD that is contaminated by FOOD
						  EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily
						  discharges, such as nasal or oral discharges, or other means shall be
						  discarded. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-8 - SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS › Subpart 3-801 - Additional Safeguards › Section 3-801.11 - Pasteurized Foods, Prohibited Re-Service, and Prohibited Food

Current through June 24, 2024
In a FOOD ESTABLISHMENT that serves a HIGHLY
							 SUSCEPTIBLE POPULATION:
(A) The
						  following criteria apply to JUICE:
(1) For
						  the purposes of this paragraph only, children who are age 9 or less and receive
						  FOOD in a school, day care setting, or similar facility that provides custodial
						  care are included as HIGHLY SUSCEPTIBLE POPULATIONS;
(2) PrePACKAGED JUICE or a PrePACKAGED
						  BEVERAGE containing JUICE, that bears a warning label as specified in
						  21 CFR
						  101.17(g) - Food labeling,
						  warning, notice, and safe handling statements, JUICES that have not been
						  specifically processed to prevent, reduce, or eliminate the presence of
						  pathogens, or a PACKAGED JUICE or BEVERAGE containing JUICE, that bears a
						  warning label as specified under ¶ 3-404.11 (B) may not be served or
						  offered for saleP and
(3) UnPACKAGED JUICE that is prepared on the
						  PREMISES for service or sale in a READY-TO-EAT form shall be processed under a
						  HACCP PLAN that contains the information specified in 21 CFR 120 - Hazard
						  Analysis and Critical Control Point (HACCP) Systems, Subpart B - Pathogen
						  Reduction,
						  21 CFR 120.24 -
						  Process controls. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.11 - Characteristics

Current through June 24, 2024
Materials that are used in the construction of
							 UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of
							 deleterious substances or impart colors, odors, or tastes to FOOD and under
							 normal use conditions shall be: 
							 P
(A) Safe; 
						  P
(B) Durable, CORROSION-RESISTANT, and
						  nonabsorbent;
(C) Sufficient in
						  weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY
						  CLEANABLE surface; and
(E)
						  Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and
						  decomposition.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.12 - Cast Iron, Use Limitation

Current through June 24, 2024
(A) Except as
						  specified in ¶¶ (B) and (C) of this section, cast iron may not be
						  used for UTENSILS or FOOD-CONTACT SURFACES of EQUIPMENT.
(B)
Cast iron may be used as a
						  surface for cooking.
(C)
Cast iron may be used in UTENSILS for serving FOOD if the UTENSILS are
						  used only as part of an uninterrupted process from cooking through
						  service.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.13 - Lead, Use Limitation

Current through June 24, 2024
(A) Ceramic, china,
						  and crystal UTENSILS, and decorative UTENSILS such as hand painted ceramic or
						  china that are used in contact with FOOD shall be lead-free or contain levels
						  of lead not exceeding the limits of the following UTENSIL categories: 
						  P
Utensil Category
Ceramic Article Description
Maximum Lead mg/L
Beverage Mugs, Cups, Pitchers
Coffee Mugs
0.5
Large Hollowware (excluding
										pitchers)
Bowls = 1.1 L (1.16 QT)
1.0
Small Hollowware (excluding cups &
										mugs)
Bowls < 1.1 L (1.16 QT)
2.0
Flat Tableware
Plates, Saucers
3.0
(B) Pewter alloys containing lead in excess
						  of 0.05% may not be used as a FOOD-CONTACT SURFACE. 
						  P
(C) Solder and flux containing lead in excess
						  of 0.2% may not be used as a FOOD-CONTACT SURFACE.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.14 - Copper, Use Limitation

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, copper and copper alloys such as brass
						  may not be used in contact with a FOOD that has a pH below 6 such as vinegar,
						  fruit JUICE, or wine or for a fitting or tubing installed between a backflow
						  prevention device and a carbonator. 
						  P
(B)
Copper and copper alloys may be
						  used in contact with beer brewing ingredients that have a pH below 6 in the
						  prefermentation and fermentation steps of a beer brewing operation such as a
						  brewpub or microbrewery.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.15 - Galvanized Metal, Use Limitation

Current through June 24, 2024
Galvanized metal may not be used for UTENSILS or
							 FOOD-CONTACT SURFACES of EQUIPMENT that are used in contact with acidic FOOD. 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.16 - Sponges, Use Limitation

Current through June 24, 2024
Sponges may not be used in contact with cleaned and
							 SANITIZED or in-use FOOD-CONTACT SURFACES. 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.17 - Wood, Use Limitation

Current through June 24, 2024
(A) Except as
						  specified in ¶¶ (B), (C), and (D) of this section, wood and wood
						  wicker may not be used as a FOOD-CONTACT SURFACE.
(B)
Hard maple or an equivalently
						  hard, close-grained wood may be used for:
(1)
Cutting boards; cutting blocks;
						  bakers' tables; and
UTENSILS
such as rolling
						  pins, doughnut dowels, salad bowls, and chopsticks; and
(2)
Wooden paddles used in
						  confectionery operations for pressure scraping kettles when manually preparing
						  confections at a temperature of 110°C (230°F) or
						  above.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.18 - Nonstick Coatings, Use Limitation

Current through June 24, 2024
Multiuse KITCHENWARE such as frying pans, griddles,
							 sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin
							 coating shall be used with nonscoring or nonscratching UTENSILS and cleaning
							 aids.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.19 - Nonfood-Contact Surfaces

Current through June 24, 2024
NonFOOD-CONTACT SURFACES of EQUIPMENT that are
							 exposed to splash, spillage, or other FOOD soiling or that require frequent
							 cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and
							 SMOOTH material.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-102 - Single-Service and Single-Use › Section 4-102.11 - Characteristics

Current through June 24, 2024
Materials that are used to make SINGLE-SERVICE and
							 SINGLE-USE ARTICLES:
(A) May not:
(1) Allow the migration of deleterious
						  substances, 
						  P or
(2) Impart colors, odors, or tastes to FOOD;
						  and
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-201 - Durability and Strength › Section 4-201.11 - Equipment and Utensils

Current through June 24, 2024
EQUIPMENT and UTENSILS shall be designed and
							 constructed to be durable and to retain their characteristic qualities under
							 normal use conditions.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-201 - Durability and Strength › Section 4-201.12 - Food Temperature Measuring Devices

Current through June 24, 2024
FOOD TEMPERATURE MEASURING DEVICES may not have
							 sensors or stems constructed of glass,
except that thermometers with
							 glass sensors or stems that are encased in a shatterproof coating such as candy
							 thermometers may be used.
P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.11 - Food-Contact Surfaces

Current through June 24, 2024
(A) Multiuse
						  FOOD-CONTACT SURFACES shall be:
(1) SMOOTH; 
						  Pf
(2) Free of breaks, open seams, cracks,
						  chips, inclusions, pits, and similar imperfections; 
						  Pf
(3) Free of sharp internal angles, corners,
						  and crevices; 
						  Pf
(4) Finished to have SMOOTH welds and joints;
						  
						  Pf and
(5) Except as specified in ¶ (B) of this
						  section, accessible for cleaning and inspection by one of the following
						  methods:
(a) Without being disassembled, 
						  Pf
(b) By disassembling without the use of
						  tools, 
						  Pf or
(c) By easy disassembling with the use of
						  handheld tools commonly available to maintenance and cleaning personnel such as
						  screwdrivers, pliers, open-end wrenches, and Allen wrenches. 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.12 - CIP Equipment

Current through June 24, 2024
(A) CIP EQUIPMENT
						  shall meet the characteristics specified under § 4-202.11 and shall be
						  designed and constructed so that:
(1)
						  Cleaning and SANITIZING solutions circulate throughout a fixed system and
						  contact all interior FOOD-CONTACT SURFACES, 
						  Pf and
(2) The system is self-draining or capable of
						  being completely drained of cleaning and SANITIZING solutions; and
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.13 - "V" Threads, Use Limitation

Current through June 24, 2024
Except for hot oil cooking or filtering
							 EQUIPMENT,
"V" type threads may not be used on FOOD-CONTACT
							 SURFACES.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.14 - Hot Oil Filtering Equipment

Current through June 24, 2024
Hot oil filtering EQUIPMENT shall meet the
							 characteristics specified under § 4-202.11 or 4-202.12 and shall be
							 readily accessible for filter replacement and cleaning of the
							 filter.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.15 - Can Openers

Current through June 24, 2024
Cutting or piercing parts of can openers shall be
							 readily removable for cleaning and for replacement.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.16 - Nonfood-Contact Surfaces

Current through June 24, 2024
NONFOOD-CONTACT SURFACES shall be free of unnecessary
							 ledges, projections, and crevices, and designed and constructed to allow easy
							 cleaning and to facilitate maintenance.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.17 - Kick Plates, Removable

Current through June 24, 2024
Kick plates shall be designed so that the areas
							 behind them are accessible for inspection and cleaning by being:
(A) Removable by one of the methods specified
						  under Subparagraph 4-202.11 (A) (5) or capable of being rotated open;
						  and
(B) Removable or capable of
						  being rotated open without unlocking EQUIPMENT doors.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.18 - Ventilation Hood Systems, Filters

Current through June 24, 2024
Filters or other grease extracting EQUIPMENT shall be
							 designed to be readily removable for cleaning and replacement if not designed
							 to be cleaned in place.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-203 - Accuracy › Section 4-203.11 - Temperature Measuring Devices, Food

Current through June 24, 2024
(A) FOOD
						  TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled
						  in Celsius and Fahrenheit shall be accurate to ± 1°C in the intended
						  range of use. 
						  Pf
(B) FOOD TEMPERATURE MEASURING DEVICES that
						  are scaled only in Fahrenheit shall be accurate to ± 2°F in the
						  intended range of use. 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-203 - Accuracy › Section 4-203.12 - Temperature Measuring Devices, Ambient Air and Water

Current through June 24, 2024
(A) Ambient air and water TEMPERATURE
						  MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and
						  Fahrenheit shall be designed to be easily readable and accurate to ±
						  1.5°C in the intended range of use. 
						  Pf
(B) Ambient air and water TEMPERATURE
						  MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to
						  ± 3°F in the intended range of use. 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-203 - Accuracy › Section 4-203.13 - Pressure Measuring Devices, Mechanical Warewashing Equipment

Current through June 24, 2024
Pressure measuring devices that display the pressures
							 in the water supply line for the fresh hot water SANITIZING rinse shall have
							 increments of 7 kilopascals (1 pound per square inch) or smaller and shall be
							 accurate to ± 14 kilopascals (± 2 pounds per square inch) in the
							 range indicated on the manufacturer's data plate.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.11 - Ventilation Hood Systems, Drip Prevention

Current through June 24, 2024
Exhaust ventilation hood systems in FOOD preparation
							 and WAREWASHING areas including components such as hoods, fans, guards, and
							 ducting shall be designed to prevent grease or condensation from draining or
							 dripping onto FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
							 SINGLE-USE ARTICLES.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.12 - Equipment Openings, Closures and Deflectors

Current through June 24, 2024
(A) A
						  cover or lid for EQUIPMENT shall overlap the opening and be sloped to
						  drain.
(B) An opening located
						  within the top of a unit of EQUIPMENT that is designed for use with a cover or
						  lid shall be flanged upward at least 5 millimeters (two-tenths of an inch).
(C) Except as specified under
						  ¶ (D) of this section, fixed piping, TEMPERATURE MEASURING DEVICES, rotary
						  shafts, and other parts extending into EQUIPMENT shall be provided with a
						  watertight joint at the point where the item enters the EQUIPMENT.
(D) If a watertight joint is not provided:
(1) The piping, TEMPERATURE MEASURING
						  DEVICES, rotary shafts, and other parts extending through the openings shall be
						  equipped with an apron designed to deflect condensation, drips, and dust from
						  openings into the FOOD; and
(2) The
						  opening shall be flanged as specified under ¶ (B) of this
						  section.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.13 - Dispensing Equipment, Protection of Equipment and Food

Current through June 24, 2024
In EQUIPMENT that dispenses or vends liquid FOOD or
							 ice in UnPACKAGED form:
(A) The
						  delivery tube, chute, orifice, and splash surfaces directly above the container
						  receiving the FOOD shall be designed in a manner, such as with barriers,
						  baffles, or drip aprons, so that drips from condensation and splash are
						  diverted from the opening of the container receiving the FOOD;
(B) The delivery tube, chute, and orifice
						  shall be protected from manual contact such as by being recessed;
(C) The delivery tube or chute and orifice of
						  EQUIPMENT used to vend liquid FOOD or ice in UnPACKAGED form to self-service
						  CONSUMERS shall be designed so that the delivery tube or chute and orifice are
						  protected from dust, insects, rodents, and other contamination by a
						  self-closing door if the EQUIPMENT is:
(1)
						  Located in an outside area that does not otherwise afford the protection of an
						  enclosure against the rain, windblown debris, insects, rodents, and other
						  contaminants that are present in the environment, or
(2) Available for self-service during hours
						  when it is not under the full-time supervision of a FOOD EMPLOYEE;
						  and
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.14 - Vending Machine, Vending Stage Closure

Current through June 24, 2024
The dispensing compartment of a VENDING MACHINE
							 including a machine that is designed to vend prePACKAGED snack FOOD that is not
							 POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) such as chips,
							 party mixes, and pretzels shall be equipped with a self- closing door or cover
							 if the machine is:
(A) Located in an
						  outside area that does not otherwise afford the protection of an enclosure
						  against the rain, windblown debris, insects, rodents, and other contaminants
						  that are present in the environment; or
(B) Available for self-service during hours
						  when it is not under the full-time supervision of a FOOD EMPLOYEE.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.15 - Bearings and Gear Boxes, Leakproof

Current through June 24, 2024
EQUIPMENT containing bearings and gears that require
							 lubricants shall be designed and constructed so that the lubricant cannot leak,
							 drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.16 - Beverage Tubing, Separation

Current through June 24, 2024
Except for cold plates that are constructed
							 integrally with an ice storage bin,
BEVERAGE tubing and cold-plate
							 BEVERAGE cooling devices may not be installed in contact with stored
							 ice.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.17 - Ice Units, Separation of Drains

Current through June 24, 2024
Liquid waste drain lines may not pass through an ice
							 machine or ice storage bin.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.18 - Condenser Unit, Separation

Current through June 24, 2024
If a condenser unit is an integral component of
							 EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage
							 space by a dust proof barrier.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.19 - Can Openers on Vending Machines

Current through June 24, 2024
Cutting or piercing parts of can openers on VENDING
							 MACHINES shall be protected from manual contact, dust, insects, rodents, and
							 other contamination.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.110 - Molluscan Shellfish Tanks

Current through June 24, 2024
(A) Except as
						  specified under ¶ (B) of this section, MOLLUSCAN SHELLFISH life support
						  system display tanks may not be used to display shellfish that are offered for
						  human consumption and shall be conspicuously marked so that it is obvious to
						  the CONSUMER that the shellfish are for display only. 
						  P
(B) MOLLUSCAN SHELLFISH life-support system
						  display tanks that are used to store and display shellfish that are offered for
						  human consumption shall be operated and maintained in accordance with a
						  VARIANCE granted by the DEPARTMENT as specified in § 1-104.11 and under
						  § 1-104.12 and a HACCP PLAN that: 
						  Pf
(1) Is submitted by the PERMIT/LICENSE HOLDER
						  and APPROVED as specified by the DEPARTMENT; 
						  Pf and
(2) Ensures that:
(a) Water used with FISH other than MOLLUSCAN
						  SHELLFISH does not flow into the molluscan tank, 
						  Pf
(b) The safety and quality of the shellfish
						  as they were received are not compromised by the use of the tank, 
						  Pf and
(c) The identity of the source of the
						  SHELLSTOCK is retained as specified under § 3-203.12. 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.111 - Vending Machines, Automatic Shutoff

Current through June 24, 2024
(A) A machine
						  vending POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD)
						  shall have an automatic control that prevents the machine from vending FOOD:
(1) If there is a power failure, mechanical
						  failure, or other condition that results in an internal machine temperature
						  that cannot maintain FOOD temperatures as specified under Chapter 3; 
						  P and
(2) If a condition specified under
						  Subparagraph (A) (1) of this section occurs, until the machine is serviced and
						  restocked with FOOD that has been maintained at temperatures specified under
						  Chapter 3. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.112 - Temperature Measuring Devices

Current through June 24, 2024
(A) In a
						  mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE
						  MEASURING DEVICE shall be located to measure the air temperature or a simulated
						  product temperature in the warmest part of a mechanically refrigerated unit and
						  in the coolest part of a hot FOOD storage unit.
(B) Except as specified in ¶ (C) of this
						  section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD
						  (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and
						  shall be equipped with at least one integral or permanently affixed TEMPERATURE
						  MEASURING DEVICE that is located to allow easy viewing of the device's
						  temperature display.
(C)
Paragraph (B) of this section does not apply to EQUIPMENT for which the
						  placement of a TEMPERATURE MEASURING DEVICE is not a practical means for
						  measuring the ambient air surrounding the FOOD because of the design, type, and
						  use of the EQUIPMENT, such as calrod units, heat lamps, cold plates,
						  bainmaries, steam tables, insulated FOOD transport containers, and salad
						  bars
(D) TEMPERATURE
						  MEASURING DEVICES shall be designed to be easily readable.
(E) FOOD TEMPERATURE MEASURING DEVICES and
						  water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a
						  numerical scale, printed record, or digital readout in increments no greater
						  than 1°C or 2°F in the intended range of use. 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.113 - Warewashing Machine, Data Plate Operating Specifications

Current through June 24, 2024
A WAREWASHING machine shall be provided with an
							 easily accessible and readable data plate affixed to the machine by the
							 manufacturer that indicates the machine's design and operating specifications
							 including the:
(A) Temperatures
						  required for washing, rinsing, and SANITIZING;
(B) Pressure required for the fresh water
						  SANITIZING rinse
unless the machine is designed to use only a
						  pumped
SANITIZING rinse;
and
(C) Conveyor speed for conveyor machines or
						  cycle time for stationary rack machines.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.114 - Warewashing Machines, Internal Baffles

Current through June 24, 2024
WAREWASHING machine wash and rinse tanks shall be
							 equipped with baffles, curtains, or other means to minimize internal cross
							 contamination of the solutions in wash and rinse tanks.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.115 - Warewashing Machines, Temperature Measuring Devices

Current through June 24, 2024
A WAREWASHING machine shall be equipped with a
							 TEMPERATURE MEASURING DEVICE that indicates the temperature of the
							 water:
(A) In each wash and rinse
						  tank; 
						  Pf and
(B)As the water enters the hot water
						  SANITIZING final rinse manifold or in the chemical SANITIZING solution tank. 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.116 - Manual Warewashing Equipment, Heaters and Baskets

Current through June 24, 2024
If hot water is used for SANITIZATION in manual
							 WAREWASHING operations, the SANITIZING compartment of the sink shall be:
(A) Designed with an integral heating device
						  that is capable of maintaining water at a temperature not less than 77°C
						  (171 °F); 
						  Pf and
(B) Provided with a rack or basket to allow
						  complete immersion of EQUIPMENT and UTENSILS into the hot water. 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.117 - Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers

Current through June 24, 2024
At a new FOOD ESTABLISHMENT or at the change of
							 OPERATOR, a WAREWASHING machine shall be equipped to:
(A) Automatically dispense detergents and
						  SANITIZERS; 
						  Pf and
(B) Incorporate a visual means to verify that
						  detergents and SANITIZERS are delivered or a visual or audible alarm to signal
						  if the detergents and SANITIZERS are not delivered to the respective washing
						  and SANITIZING cycles. 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.118 - Warewashing Machines, Flow Pressure Device

Current through June 24, 2024
(A) WAREWASHING
						  machines that provide a fresh hot water SANITIZING rinse shall be equipped with
						  a pressure gauge or similar device such as a transducer that measures and
						  displays the water pressure in the supply line immediately before entering the
						  WAREWASHING machine; and
(B) If the
						  flow pressure measuring device is upstream of the fresh hot water SANITIZING
						  rinse control valve, the device shall be mounted in a 6.4 millimeter or
						  one-fourth inch Iron Pipe Size (IPS) valve.
(C)
paragraphs (A) and (B) of this
						  section do not apply to a machine that uses only a pumped or
						  recirculated
SANITIZING
rinse.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.119 - Warewashing Sinks and Drainboards, Self-Draining

Current through June 24, 2024
Sinks and drainboards of WAREWASHING sinks and
							 machines shall be self-draining.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.120 - Equipment Compartments, Drainage

Current through June 24, 2024
EQUIPMENT compartments that are subject to
							 accumulation of moisture due to conditions such as condensation, FOOD or
							 BEVERAGE drip, or water from melting ice shall be sloped to an outlet that
							 allows complete draining.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.121 - Vending Machines, Liquid Waste Products

Current through June 24, 2024
(A) VENDING
						  MACHINES designed to store BEVERAGES that are PACKAGED in containers made from
						  paper products shall be equipped with diversion devices and retention pans or
						  drains for container leakage.
(B)
						  VENDING MACHINES that dispense liquid FOOD in bulk shall be:
(1) Provided with an internally mounted waste
						  receptacle for the collection of drip, spillage, overflow, or other internal
						  wastes; and
(2) Equipped with an
						  automatic shutoff device that will place the machine out of operation before
						  the waste receptacle overflows.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.122 - Case Lot Handling Equipment, Moveability

Current through June 24, 2024
Apparatuses, such as dollies, pallets, racks, and
							 skids used to store and transport large quantities of PACKAGED FOODS received
							 from a supplier in a cased or overwrapped lot, shall be designed to be moved by
							 hand or by conveniently available apparatuses such as hand trucks and
							 forklifts.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.123 - Vending Machine Doors and Openings

Current through June 24, 2024
(A) VENDING MACHINE
						  doors and access opening covers to FOOD and container storage spaces shall be
						  tight-fitting so that the space along the entire interface between the doors or
						  covers and the cabinet of the machine, if the doors or covers are in a closed
						  position, is no greater than 1.5 millimeters or one-sixteenth inch by:
(1) Being covered with louvers, screens, or
						  materials that provide an equivalent opening of not greater than 1.5
						  millimeters or one-sixteenth inch. Screening of 12 or more mesh to 2.5
						  centimeters (12 mesh to 1 inch) meets this requirement;
(2) Being effectively gasketed;
(3) Having interface surfaces that are at
						  least 13 millimeters or one-half inch wide; or
(4) Jambs or surfaces used to form an
						  L-shaped entry path to the interface.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-205 - Acceptability › Section 4-205.11 - Food Equipment, Certification and Classification

Current through June 24, 2024
(A) Except as specified under ¶ (B) of
						  this section, FOOD EQUIPMENT that is certified or classified for sanitation by
						  an American National Standards Institute (ANSI)-accredited certification
						  program is deemed to comply with Parts 4-1 and 4-2 of this Chapter.
(B) FOOD EQUIPMENT that is not certified or
						  classified for sanitation by an American National Standards Institute
						  (ANSI)-accredited certification program shall be approved by both the
						  department of health services and the department of agriculture, trade and
						  consumer protection.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-3 - NUMBERS AND CAPACITIES › Subpart 4-301 - Equipment › Section 4-301.11 - Cooling, Heating, and Holding Capacities

Current through June 24, 2024
EQUIPMENT for cooling and heating FOOD, and holding
							 cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD
							 temperatures as specified in Chapter 3. 
							 Pf