Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 2 - Management and Personnel › Part 2-1 - SUPERVISION › Subpart 2-103 - Duties › Section 2-103.11 - Person in Charge

Current through June 24, 2024
The PERSON IN CHARGE shall ensure that:
(A) FOOD ESTABLISHMENT operations are not
						  conducted in a private home or in a room used as living or sleeping quarters as
						  specified under § 6-202.111; 
						  Pf
(B) PERSONS unnecessary to the FOOD
						  ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage,
						  or WAREWASHING areas, except that brief visits and tours may be authorized by
						  the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean
						  EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE
						  ARTICLES are protected from contamination; 
						  Pf
(C) EMPLOYEES and other individuals such as
						  delivery and maintenance individuals and pesticide applicators entering the
						  FOOD preparation, FOOD storage, and WARE- WASHING areas comply with this Code; 
						  Pf
(D) EMPLOYEES are effectively cleaning their
						  hands, by routinely monitoring the EMPLOYEES' handwashing; 
						  Pf
(E) EMPLOYEES are visibly observing FOODS as
						  they are received to determine that they are from APPROVED sources, delivered
						  at the required temperatures, protected from contamination, free of visible
						  ADULTERATION, and accurately presented, by routinely monitoring the EMPLOYEES'
						  observations and periodically evaluating FOODS upon their receipt; 
						  Pf
(F) EMPLOYEES are properly cooking
						  POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), being
						  particularly careful in cooking those FOODS known to cause severe foodborne
						  illness and death, such as EGGS and COMMINUTED MEATS, THROUGH DAILY OVERSIGHT
						  OF THE EMPLOYEES' routine monitoring of the cooking temperatures using
						  appropriate TEMPERATURE MEASURING DEVICES properly scaled and calibrated as
						  specified under § 4-203.11 and ¶ 4-502.11 (B); 
						  Pf
(G) EMPLOYEES are using proper methods to
						  rapidly cool POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY
						  FOOD) that are not held hot or are not for consumption within 4 hours, through
						  daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures
						  during cooling; 
						  Pf
(H) CONSUMERS who order raw or partially
						  cooked READY-TO-EAT FOODS of animal origin are informed as specified under
						  § 3-603.11 that the FOOD is not cooked sufficiently to ensure its safety; 
						  Pf
(I) EMPLOYEES are properly SANITIZING cleaned
						  multiuse EQUIPMENT and UTENSILS before they are reused, through routine
						  monitoring of solution temperature and exposure time for hot water SANITIZING,
						  and chemical concentration, pH, temperature, and exposure time for chemical
						  SANITIZING; 
						  Pf
(J) CONSUMERS are notified that clean
						  TABLEWARE is to be used when they return to self-service areas such as salad
						  bars and buffets as specified under § 3-304.16; 
						  Pf
(K) Except when otherwise APPROVED as
						  specified in ¶ 3-301.11 (D), EMPLOYEES are preventing cross-contamination
						  of READY-TO-EAT FOOD with bare hands by properly using suitable UTENSILS such
						  as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT; 
						  Pf
(L) EMPLOYEES are properly trained in FOOD
						  safety, including food allergy awareness, as it relates to their assigned
						  duties; 
						  Pf
(M) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES
						  are informed of their responsibility to report in accordance with LAW, to the
						  PERSON IN CHARGE, information about their health and activities as they relate
						  to diseases that are transmissible through FOOD, AS SPECIFIED UNDER FL 2-201.11
						  (A); 
						  Pf and
(N) The REGULATORY AUTHORITY is notified of
						  any fire, flood, electrical power outage or similar emergency circumstances by
						  which FOOD may become contaminated or, as a result of the emergency occurrence,
						  it is unlikely that the FOOD ESTABLISHMENT can hold POTENTIALLY HAZARDOUS FOOD
						  (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) at temperatures required under this
						  Code. 
						  Pf