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 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-202 - Specifications for Receiving › Section 3-202.15 - Package Integrity

Current through June 24, 2024
FOOD PACKAGES shall be in good condition and protect
							 the integrity of the contents so that the FOOD is not exposed to ADULTERATION
							 or potential contaminants. 
							 Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-202 - Specifications for Receiving › Section 3-202.16 - Ice

Current through June 24, 2024
Ice for use as a FOOD or a cooling medium shall be
							 made from DRINKING WATER. 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-202 - Specifications for Receiving › Section 3-202.17 - Shucked Shellfish, Packaging and Identification

Current through June 24, 2024
(A) Raw SHUCKED SHELLFISH shall be obtained
						  in nonreturnable PACKAGES which bear a legible label that identifies the: 
						  Pf
(1) Name, address, and CERTIFICATION NUMBER
						  of the shucker-packer or repacker of the MOLLUSCAN SHELLFISH; 
						  Pf and
(2) The "sell by" or "best if used by" date
						  for PACKAGES with a capacity of less than 1.87 L (one-half gallon) or the date
						  shucked for PACKAGES with a capacity of 1.87 L (one-half gallon) or more. 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-202 - Specifications for Receiving › Section 3-202.18 - Shellstock Identification

Current through June 24, 2024
(A) SHELLSTOCK
						  shall be obtained in containers bearing legible source identification tags or
						  labels that are affixed by the harvester or DEALER that depurates, ships, or
						  reships the SHELL-STOCK, as specified in the National Shellfish Sanitation
						  Program Guide for the Control of Molluscan Shellfish, and that list: 
						  Pf
(1) Except as specified under ¶ (C) of
						  this section, on the harvester's tag or label, the following information in the
						  following order: 
						  Pf
(a) The harvester's identification number
						  that is assigned by the SHELLFISH CONTROL AUTHORITY, 
						  Pf
(b) The date of harvesting, 
						  Pf
(c) The most precise identification of the
						  harvest location or aquaculture site that is practicable based on the system of
						  harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and
						  including the abbreviation of the name of the state or country in which the
						  shellfish are harvested, 
						  Pf
(d) The type and quantity of shellfish, 
						  Pf and
(e) The following statement in bold,
						  capitalized type: "This tag is required to be attached until container is empty
						  or retagged and thereafter kept on file for 90 days;" 
						  Pf and
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-202 - Specifications for Receiving › Section 3-202.19 - Shellstock, Condition

Current through June 24, 2024
When received by a FOOD ESTABLISHMENT, SHELLSTOCK
							 shall be reasonably free of mud, dead shellfish, and shellfish with broken
							 shells. Dead shellfish or SHELLSTOCK with badly broken shells shall be
							 discarded.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-202 - Specifications for Receiving › Section 3-202.110 - Juice Treated

Current through June 24, 2024
Pre-PACKAGED JUICE shall:
(A) Be obtained from a processor with a HACCP
						  system as specified in 21 CFR 120 - Hazard Analysis and Critical Control
						  (HACCP) Systems; 
						  Pf and
(B) Be obtained pasteurized or otherwise
						  treated to attain a 5-log reduction of the most resistant microorganism of
						  public health significance as specified in 21 CFR Part 120.24 - Process
						  Controls. 
						  P
Note:
For JUICE PACKAGED in a FOOD
							 ESTABLISHMENT see 3-404.11
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-203 - Original Containers and Records › Section 3-203.11 - Molluscan Shellfish, Original Container

Current through June 24, 2024
(A) Except as
						  specified in ¶¶ (B) to (D) of this section, MOLLUSCAN SHELLFISH may
						  not be removed from the container in which they are received other than
						  immediately before sale or preparation for service.
(B)
For display purposes, SHELLSTOCK
						  may be removed from the container in which they are received, displayed on
						  drained ice, or held in a display container, and a quantity specified by a
						  CONSUMER may be removed from the display or display container and provided to
						  the CONSUMER if:
(1)
The
						  source of the SHELLSTOCK on display is identified as specified under §
						  3-202.18 and recorded as specified under § 3-203.12;
						  and
(2)
The
						  SHELLSTOCK are protected from contamination.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-203 - Original Containers and Records › Section 3-203.12 - Shellstock, Maintaining Identification

Current through June 24, 2024
(A) Except as
						  specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags shall
						  remain attached to the container in which the SHELLSTOCK are received until the
						  container is empty. 
						  Pf
(B) The date when the last SHELLSTOCK from
						  the container is sold or served shall be recorded on the tag or label. 
						  Pf
(C) The identity of the source of SHELLSTOCK
						  that are sold or served shall be maintained by retaining SHELLSTOCK tags or
						  labels for 90 calendar days from the date that is recorded on the tag or label,
						  as specified under ¶ (B) of this section, by: 
						  Pf
(1) Using an APPROVED record keeping system
						  that keeps the tags or labels in chronological order correlated to the date
						  that is recorded on the tag or label, as specified under ¶ (B) of this
						  section; 
						  Pf and
(2) If SHELLSTOCK are removed from their
						  tagged or labeled container:
(a) Preserving
						  source identification by using a record keeping system as specified under
						  Subparagraph (C) (1) of this section, 
						  Pf and
(b) Ensuring that SHELLSTOCK from one tagged
						  or labeled container are not COMMINGLED with SHELLSTOCK from another container
						  with different CERTIFICATION NUMBERS; different harvest dates; or different
						  growing areas as identified on the tag or label before being ordered by the
						  CONSUMER. 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-301 - Preventing Contamination by Food Employees › Section 3-301.12 - Preventing Contamination when Tasting

Current through June 24, 2024
A FOOD EMPLOYEE may not use a UTENSIL more than once
							 to taste FOOD that is to be sold or served. 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-302 - Preventing Food and Ingredient Contamination › Section 3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Current through June 24, 2024
(A) FOOD shall be protected from cross
						  contamination by:
(1) Except as specified in
						  (1) (c) below, separating raw animal FOODS during storage, preparation,
						  holding, and display from:
(a) Raw
						  READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or
						  MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, 
						  P and
(b) Cooked READY-TO-EAT FOOD; 
						  P
(c)
Frozen, commercially processed
						  and packaged raw animal FOOD may be stored or displayed with or above frozen,
						  commercially processed and PACKAGED, READY-TO-EAT FOOD.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-302 - Preventing Food and Ingredient Contamination › Section 3-302.12 - Food Storage Containers, Identified with Common Name of Food

Current through June 24, 2024
Except for containers holding FOOD that can
							 be readily and unmistakably recognized such as dry pasta,
working
							 containers holding FOOD or FOOD ingredients that are removed from their
							 original packages for use in the FOOD ESTABLISHMENT, such as cooking oils,
							 flour, herbs, potato flakes, salt, spices, and sugar shall be identified with
							 the common name of the FOOD.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-302 - Preventing Food and Ingredient Contamination › Section 3-302.13 - Pasteurized Eggs, Substitute for Raw Shell Eggs for Certain Recipes

Current through June 24, 2024
Pasteurized EGGS or EGG products shall be substituted
							 for raw shell EGG in the preparation of FOODS such as Caesar salad, hollandaise
							 or Bearnaise sauce, mayonnaise, meringue, EGGnog, ice cream, and EGG-fortified
							 BEVERAGES that are not: 
							 P
(A) Cooked as specified under Subparagraphs
						  3-401.11 (A) (1) or (2); 
						  P or
(B) Included in ¶ 3-401.11 (D). 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-302 - Preventing Food and Ingredient Contamination › Section 3-302.14 - Protection from Unapproved Additives

Current through June 24, 2024
(A) FOOD shall be
						  protected from contamination that may result from the addition of, as specified
						  in § 3-202.12:
(1) Unsafe or UNAPPROVED
						  FOOD or COLOR ADDITIVES; 
						  P and
(2) Unsafe or unAPPROVED levels of APPROVED
						  FOOD and COLOR ADDITIVES. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-302 - Preventing Food and Ingredient Contamination › Section 3-302.15 - Washing Fruits and Vegetables

Current through June 24, 2024
(A)
Except
						  as specified in ¶ (B) of this section and except for whole, raw fruits and
						  vegetables that are intended for washing by the CONSUMER before
						  consumption,
raw fruits and vegetables shall be thoroughly washed in
						  water to remove soil and other contaminants before being cut, combined with
						  other ingredients, cooked, served, or offered for human consumption in
						  READY-TO-EAT form.
(B) Fruits and
						  vegetables may be washed by using chemicals as specified under §
						  7-204.12.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-303 - Preventing Contamination from Ice Used as a Coolant › Section 3-303.11 - Ice Used as Exterior Coolant, Prohibited as Ingredient

Current through June 24, 2024
After use as a medium for cooling the exterior
							 surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned
							 BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as
							 FOOD. 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-303 - Preventing Contamination from Ice Used as a Coolant › Section 3-303.12 - Storage or Display of Food in Contact with Water or Ice

Current through June 24, 2024
(A) PACKAGED FOOD may not be stored in direct
						  contact with ice or water if the FOOD is subject to the entry of water because
						  of the nature of its PACKAGING, wrapping, or container or its positioning in
						  the ice or water.
(B) Except as
						  specified in ¶¶ (C) and (D) of this section, UnPACKAGED FOOD may not
						  be stored in direct contact with undrained ice.
(C)
Whole, raw fruits or vegetables;
						  cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu
						  may be immersed in ice or water.
(D)
Raw chicken and raw FISH that are
						  received immersed in ice in shipping containers may remain in that condition
						  while in storage awaiting PREPARATION, display, service, or
						  sale.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-304 - Preventing Contamination from Equipment, Utensils, and Linens › Section 3-304.11 - Food Contact with Equipment and Utensils

Current through June 24, 2024
FOOD shall only contact surfaces of:
(A) EQUIPMENT and UTENSILS that are cleaned
						  as specified under Part 4-6 of this Code and SANITIZED as specified under Part
						  4-7 of this Code; 
						  P or
(B) SINGLE-SERVICE and SINGLE-USE ARTICLES. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-304 - Preventing Contamination from Equipment, Utensils, and Linens › Section 3-304.12 - In-Use Utensils, Between-Use Storage

Current through June 24, 2024
During pauses in FOOD preparation or dispensing, FOOD
							 preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B) of
						  this section, in the FOOD with their handles above the top of the FOOD and the
						  container;
(B) In FOOD that is not
						  POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with
						  their handles above the top of the FOOD within containers or EQUIPMENT that can
						  be closed, such as bins of sugar, flour, or cinnamon;
(C) On a clean portion of the FOOD
						  preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the
						  FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are
						  cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and
						  4-702.11;
(D) In running water of
						  sufficient velocity to flush particulates to the drain, if used with moist FOOD
						  such as ice cream or mashed potatoes;
(E) In a clean, protected location if the
						  UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY
						  HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); OR
(F) In a container of water if the water is
						  maintained at a temperature of at least 57.2°C (135°F) and the
						  container is cleaned at a frequency specified under Subparagraph 4-602.11 (D)
						  (7).
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-304 - Preventing Contamination from Equipment, Utensils, and Linens › Section 3-304.13 - Linens and Napkins, Use Limitation

Current through June 24, 2024
LINENS and napkins may not be used in contact with
							 FOOD
unless they are used to line a container for the service of FOODS
							 and the LINENS and napkins are replaced each time the container is refilled for
							 a new CONSUMER.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-304 - Preventing Contamination from Equipment, Utensils, and Linens › Section 3-304.14 - Wiping Cloths and Working Containers, Use Limitation

Current through June 24, 2024
(A) Cloths in-use for wiping FOOD spills from
						  TABLEWARE and carry-out containers that occur as FOOD is being served shall be:
(1) Maintained dry; and
(2) Used for no other purpose.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-304 - Preventing Contamination from Equipment, Utensils, and Linens › Section 3-304.15 - Gloves, Use Limitation

Current through June 24, 2024
(A) If used,
						  SINGLE-USE gloves shall be used for only one task such as working with
						  READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and
						  discarded when damaged or soiled, or when interruptions occur in the operation.
						  
						  P
(B) Except as specified in ¶ (C) of this
						  section, slash-resistant gloves that are used to protect the hands during
						  operations requiring cutting shall be used in direct contact only with FOOD
						  that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or
						  a PRIMAL CUT of MEAT.
(C)
Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not
						  be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable,
						  and nonabsorbent outer surface; or if the slash-resistant gloves are covered
						  with a SMOOTH, durable, nonabsorbent glove, or a SINGLE-USE
						  glove.
(D) Cloth gloves
						  may not be used in direct contact with FOOD
unless the FOOD is
						  subsequently cooked as required under Part 3-4 such as frozen FOOD or a PRIMAL
						  CUT of MEAT.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-304 - Preventing Contamination from Equipment, Utensils, and Linens › Section 3-304.16 - Using Clean Tableware for Second Portions and Refills

Current through June 24, 2024
(A) Except for refilling a CONSUMER'S
						  drinking cup or container without contact between the pouring UTENSIL and the
						  lip-contact area of the drinking cup or container, FOOD EMPLOYEES may not use
						  TABLEWARE, including SINGLE-SERVICE ARTICLES, soiled by the CONSUMER, to
						  provide second portions or refills.
(B) Except as specified in ¶ (C) of this
						  section, self-service CONSUMERS may not be allowed to use soiled TABLEWARE,
						  including SINGLE-SERVICE ARTICLES, to obtain additional FOOD from the display
						  and serving EQUIPMENT.
(C)
Drinking cups and containers may be reused by self-service CONSUMERS if
						  refilling is a contamination-free process as specified under ¶¶
						  4-204.13 (A), (B), and (D).
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-304 - Preventing Contamination from Equipment, Utensils, and Linens › Section 3-304.17 - Refilling Returnables

Current through June 24, 2024
(A) A take-home
						  FOOD container returned to a FOOD ESTABLISHMENT may not be refilled at a FOOD
						  ESTABLISHMENT with a POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
						  SAFETY FOOD).
(B) Except as
						  specified in ¶ (C) of this section, a take-home FOOD container refilled
						  with FOOD that is not POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
						  SAFETY FOOD) shall be cleaned as specified under ¶ 4-603.17 (B).
(C)
Personal take-out BEVERAGE
						  containers, such as thermally insulated bottles, nonspill coffee cups and
						  promotional BEVERAGE glasses, may be refilled by employees or the consumer if
						  refilling is a contamination-free process as specified under ¶¶
						  4-204.13 (A), (B), and (D).
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-305 - Preventing Contamination from the Premises › Section 3-305.11 - Food Storage

Current through June 24, 2024
(A) Except as
						  specified in ¶¶ (B) and (C) of this section, FOOD shall be protected
						  from contamination by storing the FOOD:
(1)
						  In a clean, dry location;
(2) Where
						  it is not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the
						  floor.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-305 - Preventing Contamination from the Premises › Section 3-305.12 - Food Storage, Prohibited Areas

Current through June 24, 2024
FOOD may not be stored:
(A) in locker rooms;
(B) in toilet rooms;
(C) In dressing rooms;
(D) in garbage rooms;
(E) In mechanical rooms;
(F) Under sewer lines that are not shielded
						  to intercept potential drips;
(G)
						  Under leaking water lines, including leaking automatic fire sprinkler heads, or
						  under lines on which water has condensed;
(H) Under open stairwells; or
(i) under other sources of
						  contamination.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-305 - Preventing Contamination from the Premises › Section 3-305.13 - Vended Potentially Hazardous Food (Time/Temperature Control for Safety Food), Original Container

Current through June 24, 2024
POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL
							 FOR SAFETY FOOD) dispensed through a VENDING MACHINE shall be in the PACKAGE in
							 which it was placed at the FOOD ESTABLISHMENT or FOOD PROCESSING PLANT at which
							 it was prepared.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-305 - Preventing Contamination from the Premises › Section 3-305.14 - Food Preparation

Current through June 24, 2024
During preparation, UnPACKAGED FOOD shall be
							 protected from environmental sources of contamination.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-306 - Preventing Contamination by Consumers › Section 3-306.11 - Food Display

Current through June 24, 2024
Except for nuts in the shell and whole, raw
							 fruits and vegetables that are intended for hulling, peeling, or washing by the
							 CONSUMER before consumption,
on display shall be protected from
							 contamination by the use of PACKAGING; counter, service line, or salad bar FOOD
							 guards; display cases; or other effective means. 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-306 - Preventing Contamination by Consumers › Section 3-306.12 - Condiments, Protection

Current through June 24, 2024
(A) Condiments
						  shall be protected from contamination by being kept in dispensers that are
						  designed to provide protection, protected FOOD displays provided with the
						  proper UTENSILS, original containers designed for dispensing, or individual
						  PACKAGES or portions.
(B)
						  Condiments at a VENDING MACHINE LOCATION shall be in individual PACKAGES or
						  provided in dispensers that are filled at an APPROVED location, such as the
						  FOOD ESTABLISHMENT that provides FOOD to the VENDING MACHINE LOCATION, a FOOD
						  PROCESSING PLANT that is regulated by the agency that has jurisdiction over the
						  operation, or a properly equipped facility that is located on the site of the
						  VENDING MACHINE LOCATION.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-306 - Preventing Contamination by Consumers › Section 3-306.13 - Consumer Self-Service Operations

Current through June 24, 2024
(A) Raw, UnPACKAGED
						  animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for
						  CONSUMER self-service. 
						  P This paragraph does not apply
						  to:
(1) CONSUMER self-service of READY-TO-EAT
						  FOODS at buffets or salad bars that serve FOODS such as sushi or raw
						  shellfish;
(2) Ready-to-cook
						  individual portions for immediate cooking and consumption on the PREMISES such
						  as CONSUMER-cooked MEATS or CONSUMER-selected ingredients for Mongolian
						  barbecue; or
(3) Raw, frozen,
						  shell-on shrimp or lobster.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-306 - Preventing Contamination by Consumers › Section 3-306.14 - Returned Food and Reservice of Food

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, after being served or sold and in the
						  possession of a CONSUMER, FOOD that is unused or returned by the CONSUMER may
						  not be offered as FOOD for human consumption. 
						  P
(B) Except as specified under ¶ 3-801.11
						  (G),
a container of FOOD that is not POTENTIALLY HAZARDOUS FOOD
						  (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) may be transferred from one
CONSUMER
to another if:
(1)
The FOOD is dispensed so that it
						  is protected from contamination and the container is closed between uses, such
						  as a narrow-neck bottle containing catsup, steak sauce, or wine;
						  or
(2)
The FOOD,
						  such as crackers, salt, or pepper, is in an unopened original PACKAGE and is
						  maintained in sound condition.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-307 - Preventing Contamination from Other Sources › Section 3-307.11 - Miscellaneous Sources of Contamination

Current through June 24, 2024
FOOD shall be protected from contamination that may
							 result from a factor or source not specified under Subparts 3-301 to
							 3-306.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-401 - Cooking › Section 3-401.11 - Raw Animal Foods

Current through June 24, 2024
(A) Except as
						  specified under ¶¶ (B), (C), and (D) of this section, raw animal
						  FOODS such as EGGS, FISH, MEAT, POULTRY, and FOODS containing these raw animal
						  FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a
						  time that complies with one of the following methods based on the FOOD that is
						  being cooked:
(1) 63°C (145°F) or
						  above for 15 seconds for: 
						  P
(a) Raw shell EGGS that are broken and
						  prepared in response to a CONSUMER'S order and for immediate service 
						  P and
(b) Except as specified under Subparagraphs
						  (A) (2) and (A) (3) and ¶ (B), and in ¶ (C) of this section, FISH and
						  MEAT, including GAME ANIMALS commercially raised for FOOD as specified under
						  Subparagraph 3-201.17 (C) (1) and GAME ANIMALS under a voluntary inspection
						  program as specified under Subparagraph 3-201.17 (C) (2); 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-401 - Cooking › Section 3-401.12 - Microwave Cooking

Current through June 24, 2024
Raw animal FOODS cooked in a microwave oven shall
							 be:
(A) Rotated or stirred throughout
						  or midway during cooking to compensate for uneven distribution of
						  heat;
(B) Covered to retain surface
						  moisture;
(C) Heated to a
						  temperature of at least 74°C (165°F) in all parts of the FOOD;
						  and
(D) Allowed to stand covered
						  for 2 minutes after cooking to obtain temperature equilibrium.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-401 - Cooking › Section 3-401.13 - Plant Food Cooking for Hot Holding

Current through June 24, 2024
Fruits and vegetables that are cooked for hot holding
							 shall be cooked to a temperature of 57.2°C (135°F). 
							 Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-401 - Cooking › Section 3-401.14 - Non-Continuous Cooking of Raw Animal Foods

Current through June 24, 2024
Raw animal FOODS that are cooked using a
							 NON-CONTINUOUS cooking process shall be:
(A) Subject to an initial heating process
						  that is no longer than sixty minutes in duration; 
						  P
(B) Immediately after initial heating, cooled
						  according to the time and temperature parameters specified for cooked
						  POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL SAFETY FOOD) under ¶
						  3-501.14 (A); 
						  P
(C) After cooling, held frozen or cold, as
						  specified for POTENTIALLY HAZARDOUS FOOD (TIME/ TEMPERATURE CONTROL SAFETY
						  FOOD) under ¶ 3-501.16 (A) (2); 
						  P
(D) Prior to sale or service, cooked using a
						  process that heats all parts of the FOOD to a temperature of at least 74°C
						  (165°F) for 15 seconds; 
						  P
(E) Cooled according to the time and
						  temperature parameters specified for cooked POTENTIALLY HAZARDOUS FOOD
						  (TIME/TEMPERATURE CONTROL SAFETY FOOD) under ¶ 3-501.14 (A) if not either
						  hot held as specified under ¶ 3-501.16 (A), served immediately, or held
						  using time as a public health control as specified under § 3-501.19 after
						  complete cooking; 
						  P and
(F) Prepared and stored according to written
						  procedures that:
(1) Have obtained prior
						  APPROVAL from the REGULATORY AUTHORITY; 
						  Pf
(2) Are maintained in the FOOD ESTABLISHMENT
						  and are available to the REGULATORY AUTHORITY upon request; 
						  Pf
(3) Describe how the requirements specified
						  under ¶ (A) to (E) of this section are to be monitored and documented by
						  the PERMIT/LICENSE HOLDER and the corrective actions to be taken if the
						  requirements are not met; 
						  Pf
(4) Describe how the FOODS, after initial
						  heating, but prior to complete cooking, are to be marked or otherwise
						  identified as FOODS that must be cooked as specified under ¶ (D) of this
						  section prior to being offered for sale or service; 
						  Pf and
(5) Describe how the FOODS, after initial
						  heating but prior to cooking as specified under ¶ (D) of this section, are
						  to be separated from READY-TO-EAT FOODS as specified under ¶ 3-302.11. 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-402 - Freezing › Section 3-402.11 - Parasite Destruction

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, before service or sale in READY-TO-EAT
						  form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH
						  shall be:
(1) Frozen and stored at a
						  temperature of -20°C (-4°F) or below for 168 hours (7 days) in a
						  freezer; 
						  P
(2) Frozen at -35°C (-31 °F) or below
						  for 15 hours in a blast freezer ; 
						  P or
(3) Frozen at -35°C (-31 °F) or below
						  until solid and stored at -20°C (-4°F) or below for a minimum of 24
						  hours. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-402 - Freezing › Section 3-402.12 - Records, Creation and Retention

Current through June 24, 2024
(A) Except as
						  specified in ¶ 3-402.11 (B) and ¶ (B) of this section, if raw,
						  raw-marinated, partially cooked, or marinated-partially cooked, or
						  marinated-partially cooked FISH are served or sold in READY-TO-EAT form, the
						  PERSON IN CHARGE shall record the freezing temperature and time to which the
						  FISH are subjected and shall retain the records at the FOOD ESTABLISHMENT for
						  90 calendar days beyond the time of service or sale of the FISH 
						  Pf
(B)
If the FISH are frozen by a
						  supplier, a written agreement or statement from the supplier stipulating that
						  the
FISH
supplied are frozen to a temperature and for a time
						  specified under § 3-402.11 may substitute for the records specified under
						  ¶ (A) of this section.
(C) If raw, raw-marinated, partially cooked,
						  or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and
						  the FISH are raised and fed as specified in Subparagraph 3-402.11 (B) (3), a
						  written agreement or statement from the supplier or aquaculturist stipulating
						  that the FISH were raised and fed as specified in Subparagraph 3-402.11 (B) (3)
						  shall be obtained by the PERSON IN CHARGE and retained in the records of the
						  FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of
						  the FISH. 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-403 - Reheating › Section 3-403.10 - Reheating for Immediate Service

Current through June 24, 2024
Cooked and refrigerated FOOD that is prepared for
							 immediate service in response to an individual CONSUMER order, such as a roast
							 beef sandwich aujus, may be served at any temperature.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-403 - Reheating › Section 3-403.11 - Reheating for Hot Holding

Current through June 24, 2024
(A) Except as
						  specified under ¶¶ B), (C), and (E) of this section, POTENTIALLY
						  HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked,
						  cooled, and reheated for hot holding shall be reheated so that all parts of the
						  FOOD reach a temperature of at least 74°C (165°F) for 15 seconds. 
						  P
(B) Except as specified under ¶ (C) of
						  this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY
						  FOOD) reheated in a microwave oven for hot holding shall be reheated so that
						  all parts of the FOOD reach a temperature of at least 74°C (165°F) and
						  the FOOD is rotated or stirred, covered, and allowed to stand covered for 2
						  minutes after reheating. 
						  P
(C) READY-TO-EAT FOOD taken from a
						  commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact
						  PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY
						  AUTHORITY that has jurisdiction over the plant, shall be heated to a
						  temperature of at least 57.2°C (135°F) for hot holding. 
						  P
(D) Reheating for hot holding as specified
						  under ¶¶ (A) to (C) of this section shall be done rapidly and the
						  time the food is between 5°C (41 °F) and the temperatures specified
						  under ¶¶ (A) to (C) of this section may not exceed 2 hours. 
						  P
(E)
Remaining unsliced portions of
						  MEAT roasts that are cooked as specified under ¶ 3-401.11 (B) may be
						  reheated for hot holding using the minimum time and temperature conditions
						  specified under ¶ 3-401.11 (B).
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-404 - Other Methods › Section 3-404.11 - Treating Juice

Current through June 24, 2024
JUICE PACKAGED in a FOOD ESTABLISHMENT shall
							 be:
(A) Treated under a HACCP PLAN as
						  specified by the DEPARTMENT to attain a 5-log reduction, which is equal to a
						  99.999% reduction, of the most resistant microorganism of public health
						  significance; 
						  P or
(B) Labeled, if not treated to yield a 5-log
						  reduction of the most resistant microorganism of public health significance: 
						  Pf
(1) As specified under § 3-602.11, 
						  Pf and
(2) 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 with the following, "WARNING: This product has not been pasteurized
						  and, therefore, may contain harmful bacteria that can cause serious illness in
						  children, the elderly, and persons with weakened immune systems." 
						  Pf
Note:
For prepackaged JUICE see
							 3-202.110.
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 3-501.11 - Frozen Food

Current through June 24, 2024
Stored frozen FOODS shall be maintained
							 frozen.
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 3-501.12 - Potentially Hazardous Food, Slacking

Current through June 24, 2024
Frozen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE
							 CONTROL FOR SAFETY FOOD) that is SLACKED to moderate the temperature shall be
							 held:
(A) Under refrigeration that
						  maintains the FOOD temperature at 5°C (41 °F) or less; or
(B) At any temperature if the FOOD remains
						  frozen.
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 3-501.13 - Thawing

Current through June 24, 2024
Except as specified in ¶ (D) of this section,
							 POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be
							 thawed:
(A) Under refrigeration that
						  maintains the FOOD temperature at 5°C (41 °F) or less; or
(B) Completely submerged under running water:
(1) At a water temperature of 21 °C
						  (70°F) or below,
(2) With
						  sufficient water velocity to agitate and float off loose particles in an
						  overflow, and
(3) For a period of
						  time that does not allow thawed portions of READY-TO-EAT FOOD to rise above
						  5°C (41 °F), or
(4) For a
						  period of time that does not allow thawed portions of a raw animal FOOD
						  requiring cooking as specified under ¶ 3-401.11 (A) or (B) to be above
						  5°C (41°F), for more than 4 hours including:
(a) The time the FOOD is exposed to the
						  running water and the time needed for preparation for cooking, or
(b) The time it takes under refrigeration to
						  lower the FOOD temperature to 5°C (41 °F);
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 3-501.14 - Cooling

Current through June 24, 2024
(A) Cooked POTENTIALLY HAZARDOUS FOOD
						  (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled:
(1) Within 2 hours from 57°C (135°F)
						  to 21 °C (70°F); 
						  p and
(2) Within a total of 6 hours from 57°C
						  (135°F) to 5°C (41 °F) or less. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-5 - LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-501 - Temperature and Time Control › Section 3-501.15 - Cooling Methods

Current through June 24, 2024
(A) Cooling shall
						  be accomplished in accordance with the time and temperature criteria specified
						  under § 3-501.14 by using one or more of the following methods based on
						  the type of FOOD being cooled:
(1) Placing
						  the FOOD in shallow pans; 
						  Pf
(2) Separating the FOOD into smaller or
						  thinner portions; 
						  Pf
(3) Using rapid cooling EQUIPMENT; 
						  Pf
(4) Stirring the FOOD in a container placed
						  in an ice water bath; 
						  Pf
(5) Using containers that facilitate heat
						  transfer; 
						  Pf
(6) Adding ice as an ingredient; or 
						  Pf
(7) Other effective methods. 
						  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 3-501 - Temperature and Time Control › Section 3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding

Current through June 24, 2024
(A)
Except
						  during preparation, cooking, or cooling, or when time is used as the public
						  health control as specified under § 3-501.19,
and except as
						  specified under ¶ (B) and in ¶ (C) of this section, POTENTIALLY
						  HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained:
(1) At 57°C (135°F) or above,
except that roasts cooked to a temperature and for a time specified in
						  ¶ 3-401.11 (B) or reheated as specified in ¶ 3-403.11 (E) may be held
						  at a temperature of 54°C (130°F) or above;
P or
(2) At 5°C (41 °F) or less. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-5 - LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-501 - Temperature and Time Control › Section 3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking

Current through June 24, 2024
(A) Except when
						  PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under
						  § 3-502.12, and except as specified in ¶¶ (D), (E), and (G) of
						  this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD
						  (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD
						  ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the
						  date or day by which the FOOD shall be consumed on the PREMISES, sold, or
						  discarded when held at a temperature and time combination of 5°C (41°F)
						  or less for a maximum of 7 days. The day of preparation shall be counted as Day
						  1. 
						  Pf
Note:
Any system for internal marking or
							 use to identify when a product should be disposed of is satisfactory.
(B) Except as specified in ¶¶ (D)
						  to (F) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD
						  (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and PACKAGED by a FOOD
						  PROCESSING PLANT shall be clearly marked at the time the original container is
						  opened in a FOOD ESTABLISHMENT and, if the FOOD is held for more than 24 hours,
						  to indicate the date or day by which the FOOD shall be consumed on the
						  PREMISES, sold, or discarded, based on the temperature and time combinations
						  specified in ¶ (A) of this section and; 
						  Pf
(1) The day the original container is opened
						  in the FOOD ESTABLISHMENT shall be counted as Day 1; 
						  Pf and
(2) The day or date marked by the FOOD
						  ESTABLISHMENT may not exceed a manufacturer's use-by date if the manufacturer
						  determined the use-by date based on FOOD safety. 
						  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 3-501 - Temperature and Time Control › Section 3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition

Current through June 24, 2024
(A) A FOOD
						  specified under ¶ 3-501.17 (A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time
						  combination specified in ¶ 3-501.17 (A), except time that the product is
						  frozen; 
						  P
(2) Is in a container or PACKAGE that does
						  not bear a date or day; 
						  P or
(3) Is appropriately marked with a date or
						  day that exceeds a temperature and time combination as specified in ¶
						  3-501.17 (A). 
						  P