Wisconsin Administrative Code › Department of Corrections › Chapter DOC 346 - Secure Detention For Juveniles › Subchapter III - Physical Plant › Section DOC 346.17 - Sanitation

Current through June 24, 2024
(1) FOOD SERVICE.
(a) No person who is known to be infected
				with a disease in a form that is communicable by food handling may be employed
				or work as a food handler in a facility. If the superintendent suspects that a
				person has a communicable disease that may be transmitted by food handling, the
				superintendent shall exclude the person from working with food and, in the case
				of a reportable communicable disease defined under s.
				DHS
				145.03(4), shall notify the local
				health authority immediately.
(b)
				No person may use tobacco in food storage or food preparation areas, or while
				serving food.
(c) All persons who
				work in food service areas shall wear clean garments and clean caps or
				hairnets, and shall keep their hands clean at all times when engaged in the
				handling of food, drink, utensils or equipment. Particular attention shall be
				given to the cleaning of fingernails.
(d) Adequate and convenient hand washing
				facilities shall be provided for use by persons working in food services areas,
				including hot and cold running water, soap and approved sanitary towels. Use of
				a common towel is prohibited.
(e)
				All milk and milk products served shall be pasteurized and shall be from
				sources certified as grade A.
(f)
				No spoiled or contaminated food may be used.
(g) All raw vegetables, fruits and poultry
				shall be thoroughly washed in clean water.
(h) All purchased meats and poultry shall be
				from sources that are subject to federal or state inspection.
(i) All ice used for cooling drinks or food
				by direct contact shall be from a safe public water supply and stored and
				handled to prevent contamination.
(j) Food shall be prepared by methods that
				conserve nutritive value, flavor and appearance.
(k) Food shall be covered or protected when
				in transit.
(L) Food and drink
				shall be stored in a clean, well-ventilated place protected from insects, dust,
				vermin, overhead leakage, sewage backflow and other contamination.
(m) Staple foods and bulk supplies of flour,
				sugar and similar ingredients shall be stored in metal or plastic containers
				with tight-fitting covers once the original container is opened.
(n) Food shall be stored at least 6 inches
				above the floor on clean surfaces to permit cleaning underneath and to protect
				from splash and other contamination.
(o) All readily perishable foods, except when
				being prepared or served, shall be refrigerated at or below 40°
				F.
(p) Dishes, glassware, utensils
				and other food use or service equipment shall be stored in an area protected
				from contamination.
(q) Tables,
				cooking and working surfaces and food contact surfaces of equipment, including
				multi-use utensils, shall be thoroughly cleaned and sanitized after each
				usage.
(r) The walls, floors and
				ceilings of all rooms in which food or drink is stored, prepared or served, or
				in which utensils are washed shall be kept clean and in good repair.
(s) Ventilation fans, oven hoods and ducts
				shall be kept clean and free of grease.
(t) Animals shall be kept out of the kitchen,
				pantry or places where food is handled or prepared.
(u) All garbage and kitchen refuse which is
				not disposed of through a garbage disposal unit connected with the sewerage
				system shall be kept in leak-proof, nonabsorbent containers with close-fitting
				covers in areas separate from those used for preparation and storage of food.
				The contents shall be removed as often as necessary to prevent decomposition
				and overflow. Garbage containers shall be reasonably clean and show no evidence
				of accumulated grease of longstanding.