reglab/statecodes huggingface dataset:
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-201 - Storage › Section 7-201.11 - Separation

Current through June 24, 2024
POISONOUS OR TOXIC MATERIALS shall be stored so they
							 cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
							 SINGLE-USE ARTICLES by:
(A) Separating
						  the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; 
						  P and
(B) Locating the POISONOUS OR TOXIC MATERIALS
						  in an area that is not above FOOD, EQUIPMENT,UTENSILS, LINENS, and
						  SINGLE-SERVICE or SINGLE-USE ARTICLES.
This paragraph does not apply
						  to
EQUIPMENT
and
UTENSIL
cleaners and
SANITIZERS
that are stored in
WAREWASHING
areas for availability and convenience if the
						  materials are stored to prevent contamination of
FOOD,
EQUIPMENT, UTENSILS, LINENS,
and
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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-202 - Presence and Use › Section 7-202.11 - Restriction

Current through June 24, 2024
(A) Only those POISONOUS OR TOXIC MATERIALS
						  that are required for the operation and maintenance of a FOOD ESTABLISHMENT,
						  such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the
						  control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. 
						  Pf
(B)
Paragraph (A) of this section
						  does not apply to
PACKAGED POISONOUS OR TOXIC MATERIALS
that are for retail sale.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-202 - Presence and Use › Section 7-202.12 - Conditions of Use

Current through June 24, 2024
POISONOUS OR TOXIC MATERIALS shall be:
(A) used according to:
(1) LAW and this Code,
(2) Manufacturer's use directions included in
						  labeling, and, for a pesticide, manufacturer's label instructions that state
						  that use is allowed in a FOOD ESTABLISHMENT, 
						  P
(3) The conditions of certification, if
						  certification is required, for use of the pest control materials, 
						  P and
(4) Additional conditions that may be
						  established by the REGULATORY AUTHORITY; and
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-203 - Container Prohibitions › Section 7-203.11 - Poisonous or Toxic Material Containers

Current through June 24, 2024
A container previously used to store POISONOUS OR
							 TOXIC MATERIALS may not be used to store, transport, or dispense FOOD. 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-204 - Chemicals › Section 7-204.11 - Sanitizers, Criteria

Current through June 24, 2024
(A) Chemical
						  SANITIZERS applied to FOOD-CONTACT SURFACES shall be APPROVED by the department
						  of health services, 
						  Pf and
(B) Chemical SANITIZERS and other chemical
						  antimicrobials applied to FOOD-CONTACT SURFACES shall meet the requirements
						  specified in
						  40
						  CFR 180.940 - Tolerance exemptions for active
						  and inert ingredients for use in antimicrobial formulations (food-contact
						  surface sanitizing solutions). 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-204 - Chemicals › Section 7-204.12 - Chemicals for Washing, Treatment, Storage, and Processing of Fruits and Vegetables, Criteria

Current through June 24, 2024
(A) Chemicals used
						  to wash or peel raw, whole fruits and vegetables shall meet the requirements
						  specified in
						  21
						  CFR 173.315 - Chemicals used in washing or to
						  assist in the peeling of fruits and vegetables. 
						  P
(B) Ozone as an antimicrobial agent used in
						  the treatment, storage, and processing of fruits and vegetables in a FOOD
						  ESTABLISHMENT shall meet the requirements specified in
						  21 CFR
						  173.368 - Ozone.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-204 - Chemicals › Section 7-204.13 - Boiler Water Additives, Criteria

Current through June 24, 2024
Chemicals used as boiler water ADDITIVES shall meet
							 the requirements specified in
							 21 CFR
							 173.310 - Boiler water additives. 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-204 - Chemicals › Section 7-204.14 - Drying Agents, Criteria

Current through June 24, 2024
Drying agents used in conjunction with SANITIZATION
							 shall:
(A) Contain only components
						  that are listed as one of the following:
(1)
						  Generally recognized as safe for use in FOOD as specified in 21 CFR 182 -
						  Substances Generally Recognized as Safe, or 21 CFR 184 - Direct Food Substances
						  Affirmed as Generally Recognized as Safe, 
						  P
(2) Generally recognized as safe for the
						  intended use as specified in 21 CFR 186 - Indirect Food Substances Affirmed as
						  Generally Recognized as Safe, 
						  P
(3) APPROVED for use as a drying agent under
						  a prior sanction specified in 21 CFR 181 - Prior-Sanctioned Food Ingredients, 
						  P
(4) Specifically regulated as an indirect
						  FOOD ADDITIVE for use as a drying agent as specified in 21 CFR 175 to 178, 
						  P or
(5) APPROVED for use as a drying agent under
						  the threshold of regulation process established by
						  21
						  CFR 170.39 - Threshold of regulation for
						  substances used in food-contact articles; 
						  P and
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-205 - Lubricants › Section 7-205.11 - Incidental Food Contact, Criteria

Current through June 24, 2024
Lubricants shall meet the requirements specified in
							 21 CFR
							 178.3570 - Lubricants with incidental food
							 contact, if they are used on FOOD-CONTACT SURFACES, on bearings and gears
							 located on or within FOOD-CONTACT SURFACES, or on bearings and gears that are
							 located so that lubricants may leak, drip, or be forced into FOOD or onto
							 FOOD-CONTACT SURFACES. 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-206 - Pesticides › Section 7-206.11 - Pesticides Use, Criteria

Current through June 24, 2024
(A) RESTRICTED USE
						  PESTICIDES specified under ¶ 7-202.12 (C) shall meet the requirements
						  specified in 40 CFR 152 Subpart I - Classification of Pesticides, 
						  P
(B) RESTRICTED USE PESTICIDES specified under
						  ¶ 7-202.12 (C) shall meet the requirements of ch. 94, Stats., and ch. ATCP
						  29. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-206 - Pesticides › Section 7-206.12 - Rodent Bait Stations

Current through June 24, 2024
Rodent bait shall be contained in a covered,
							 tamper-resistant bait station. 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-206 - Pesticides › Section 7-206.13 - Tracking Powders, Pest Control and Monitoring

Current through June 24, 2024
(A)
						  Except as specified in ¶ (B) of this section, a tracking powder pesticide
						  may not be used in a FOOD ESTABLISHMENT. 
						  P
(B) If used, a nontoxic tracking powder such
						  as talcum or flour may not contaminate 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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-207 - Medicines › Section 7-207.11 - Restriction and Storage

Current through June 24, 2024
(A)
Except
						  for medicines that are stored or displayed for retail sale,
only those
						  medicines that are necessary for the health of EMPLOYEES shall be allowed in a
						  FOOD ESTABLISHMENT. 
						  Pf
(B) Medicines that are in a FOOD
						  ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under §
						  7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS,
						  LINENS, and 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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-207 - Medicines › Section 7-207.12 - Refrigerated Medicines, Storage

Current through June 24, 2024
Medicines belonging to EMPLOYEES or to children in a
							 day care center that require refrigeration and are stored in a FOOD
							 refrigerator shall be:
(A) Stored in a
						  PACKAGE or container and kept inside a covered, leakproof container that is
						  identified as a container for the storage of medicines; 
						  P and
(B) Located so they are inaccessible to
						  children. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-208 - First Aid Supplies › Section 7-208.11 - Storage

Current through June 24, 2024
First aid supplies that are in a FOOD ESTABLISHMENT
							 for the EMPLOYEES' use shall be:
(A)
						  Labeled as specified under § 7-101.11; 
						  Pf and
(B) Stored in a kit or a container that is
						  located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS,
						  and 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 7 - Poisonous or Toxic Materials › Part 7-2 - OPERATIONAL SUPPLIES AND APPLICATIONS › Subpart 7-209 - Other Personal Care Items › Section 7-209.11 - Storage

Current through June 24, 2024
Except as specified under §§ 7-207.12 and
							 7-208.11, EMPLOYEES shall store their PERSONAL CARE ITEMS in facilities as
							 specified under ¶ 6-305.11 (B).
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 7 - Poisonous or Toxic Materials › Part 7-3 - STOCK AND RETAIL SALE › Subpart 7-301 - Storage and Display › Section 7-301.11 - Separation

Current through June 24, 2024
POISONOUS OR TOXIC MATERIALS shall be stored and
							 displayed for retail sale so they cannot contaminate FOOD, EQUIPMENT, UTENSILS,
							 LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC
						  MATERIALS by spacing or partitioning; 
						  P and
(B) Locating the POISONOUS OR TOXIC MATERIALS
						  in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and
						  SINGLE-SERVICE or SINGLE-USE ARTICLES. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 8 - Public Toilet Rooms › Part 8-1 - NUMBERS, AND CAPACITIES › Subpart 8-101 - Public Toilet Rooms › Section 8-101.10 - Public Toilet Rooms

Current through June 24, 2024
For the purpose of this chapter, public toilet rooms
							 are those toilet facilities that are available to the general
							 public.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 8 - Public Toilet Rooms › Part 8-1 - NUMBERS, AND CAPACITIES › Subpart 8-101 - Public Toilet Rooms › Section 8-101.11 - Toilet Rooms Required

Current through June 24, 2024
The number of toilet rooms and fixtures in a FOOD
							 ESTABLISHMENT and the required ventilation of toilet rooms shall meet the
							 requirements specified by the Wisconsin Commercial Building Code, chs.
							 SPS
							 361 to 366, and enforced by the Wisconsin department
							 of safety and professional services.
Note:
Contact the Safety and Buildings
							 Division at the department of safety and professional services, P.O. Box 2509,
							 Madison, WI 53701, telephone 608-266-3151 and 711 (TTY) or
http://dsps.wi.gov/sb/SB-HomePage.html
.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 8 - Public Toilet Rooms › Part 8-1 - NUMBERS, AND CAPACITIES › Subpart 8-101 - Public Toilet Rooms › Section 8-101.12 - Carry Out Food Establishments

Current through June 24, 2024
Carry out FOOD ESTABLISHMENTS with no on-PREMISE
							 dining that allow customers to enter the establishment shall provide a toilet
							 room for the public as specified by the Wisconsin Commercial Building Code,
							 chs.
							 SPS
							 361 to 366, and enforced by the Wisconsin DEPARTMENT
							 of safety and professional services.
Note:
Contact the Safety and Buildings
							 Division at the department of safety and professional services, P.O. Box 2509,
							 Madison, WI 53701, telephone 608-266-3151 and 711 (TTY) or
http://dsps.wi.gov/sb/SB-HomePage.html
.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 8 - Public Toilet Rooms › Part 8-1 - NUMBERS, AND CAPACITIES › Subpart 8-101 - Public Toilet Rooms › Section 8-101.13 - Drive-In Food Establishment

Current through June 24, 2024
Toilet fixture requirements at drive-in FOOD
							 ESTABLISHMENTS shall be based on 2¼ customers per car
							 stall.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 8 - Public Toilet Rooms › Part 8-2 - SUPERVISION, MAINTENANCE AND LOCATION › Subpart 8-201 - Supervision › Section 8-201.11 - Control of Operator

Current through June 24, 2024
Toilet rooms shall be under the supervision of the
							 FOOD ESTABLISHMENT OPERATOR.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 8 - Public Toilet Rooms › Part 8-2 - SUPERVISION, MAINTENANCE AND LOCATION › Subpart 8-201 - Supervision › Section 8-201.12 - Location

Current through June 24, 2024
(A) public toilet rooms shall be located so
						  that it is not necessary for patrons using the facilities to pass through FOOD
						  processing, serving or storage areas or an area where UTENSILS are
						  washed.
(B) All public toilet rooms
						  at a new or substantially remodeled FOOD ESTABLISHMENT shall be readily
						  available to the patrons of the FOOD ESTABLISHMENT.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 8 - Public Toilet Rooms › Part 8-2 - SUPERVISION, MAINTENANCE AND LOCATION › Subpart 8-201 - Supervision › Section 8-201.13 - Outside Entrances

Current through June 24, 2024
Outside entrances to toilet rooms are not permitted,
							 except that FOOD ESTABLISHMENTS having only outside seating may use toilet
							 facilities with outside entrances if the toilet facilities are readily
							 accessible to patrons.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 8 - Public Toilet Rooms › Part 8-2 - SUPERVISION, MAINTENANCE AND LOCATION › Subpart 8-201 - Supervision › Section 8-201.14 - Gender Designation

Current through June 24, 2024
The door leading into each toilet room as specified
							 by the wisconsin commercial Building Code, chs.
							 SPS
							 361 to 366, shall be marked to identify whether it is
							 for men or women.
Note:
Contact the Safety and Buildings
							 Division at the department of safety and professional services, P.O. Box 2509,
							 Madison, WI 53701, telephone 608-266-3151 and 711 (TTY) or
http://dsps.wi.gov/sb/SB-HomePage.html
.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 8 - Public Toilet Rooms › Part 8-2 - SUPERVISION, MAINTENANCE AND LOCATION › Subpart 8-201 - Supervision › Section 8-201.15 - Waste Receptacles

Current through June 24, 2024
(A) EASILY
						  CLEANABLE receptacles shall be provided for waste materials.
(B) Toilet rooms used by women shall be
						  provided with a waste receptacle as specified in § 5-501.17.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 8 - Public Toilet Rooms › Part 8-2 - SUPERVISION, MAINTENANCE AND LOCATION › Subpart 8-201 - Supervision › Section 8-201.16 - Toilet Maintenance

Current through June 24, 2024
public toilet rooms shall:
(A) Have a supply of toilet tissue available
						  at each toilet; and
(B) Be in clean
						  and good repair.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 8 - Public Toilet Rooms › Part 8-3 - HANDWASHING FACILITIES › Subpart 8-301 - Located and Equipped › Section 8-301.11 - Handwashing facilities

Current through June 24, 2024
Handwashing facilities:
(A) shall be located in all public toilet
						  rooms.
(B) Shall be equipped to
						  provide water at a temperature as specified in § 5-202.12.
(C) Shall be provided with soap and single
						  use hand drying devices; and
(D) If
						  used by FOOD EMPLOYEES, shall comply with ¶ 5-202.12 (C) and
						  6-301.14.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 9 - Mobile Food Establishments › Part 9-1 - GENERAL REQUIREMENTS › Subpart 9-101 - Applicable Code › Section 9-101.10 - Applicable Code

Current through June 24, 2024
In addition to the specific requirements of this
							 chapter, Chapter 1 through Chapter 7 of this Code apply to MOBILE FOOD
							 ESTABLISHMENTS as applicable.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 9 - Mobile Food Establishments › Part 9-1 - GENERAL REQUIREMENTS › Subpart 9-102 - Warewashing Operation › Section 9-102.11 - Warewashing Operation

Current through June 24, 2024
WAREWASHING EQUIPMENT is not required on a MOBILE
							 FOOD ESTABLISHMENT if any of the following conditions apply:
(A) FOOD is limited to prePACKAGED FOOD items
						  and BEVERAGES dispensed in single servings from covered urns or other protected
						  EQUIPMENT;
(B) WAREWASHING
						  EQUIPMENT is available at the SERVICE BASE; or
(C) UTENSILS and serving EQUIPMENT are
						  limited to SINGLE-SERVICE ARTICLES only.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 9 - Mobile Food Establishments › Part 9-1 - GENERAL REQUIREMENTS › Subpart 9-103 - Service Base › Section 9-103.11 - Service Base

Current through June 24, 2024
Every MOBILE FOOD ESTABLISHMENT shall have a SERVICE
							 BASE of operations consisting of:
(A)
						  Except as provided in ¶ (D) of this section, an enclosed building of
						  sufficient size to accommodate mobile units for servicing, cleaning,
						  inspection, and maintenance.
(B) An
						  APPROVED water supply as specified in §§ 5-101.11, 5-104.11, and
						  5-104.12.
(C) APPROVED facilities
						  for liquid waste disposal as specified in § 5-403.11.
(D) If APPROVED by the DEPARTMENT, an
						  enclosed building as specified in ¶ (A) of this section, may not be
						  required as a SERVICE BASE if it can be demonstrated that the lack of such a
						  building will not interfere with the sanitary operation or servicing, cleaning,
						  inspection and maintenance of the MOBILE FOOD ESTABLISHMENT.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 9 - Mobile Food Establishments › Part 9-1 - GENERAL REQUIREMENTS › Subpart 9-104 - Boundary of Operation › Section 9-104.11 - Boundary Of Operation

Current through June 24, 2024
(A) Except as
						  specified in ¶ (D) of this section, each MOBILE FOOD ESTABLISHMENT shall
						  return to its SERVICE BASE not less than once in each 24 hours for servicing
						  and maintenance and more often if necessary.
(B) Itineraries of each MOBILE FOOD
						  ESTABLISHMENT shall be available at the SERVICE BASE.
(C) On request of the REGULATORY AUTHORITY,
						  each MOBILE FOOD ESTABLISHMENT shall be made available for inspection for a
						  pre-arranged period of not less than one hour between 8 a.m. and 5 p.m. at the
						  SERVICE BASE. A MOBILE FOOD ESTABLISHMENT shall also be open to inspection by
						  the REGULATORY AUTHORITY at any time while it is in operation.
(D) At a TEMPORARY event, if APPROVED by the
						  REGULATORY AUTHORITY, a MOBILE FOOD ESTABLISHMENT may not be required to return
						  to the base every 24 hours if it can be shown that the FOOD ESTABLISHMENT can
						  operate in a safe and sanitary manner for a longer period of time.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 9 - Mobile Food Establishments › Part 9-2 - WATER SUPPLY › Subpart 9-201 - Watering Point › Section 9-201.11 - Water Point

Current through June 24, 2024
(A) Drinking water
						  for the MOBILE FOOD ESTABLISHMENT shall be obtained from the SERVICE BASE and
						  the vehicle shall return to the SERVICE BASE whenever the amount of water in
						  storage does not equal at least 3.8 liters (1 gallon).
(B) The watering point for the MOBILE FOOD
						  ESTABLISHMENT shall consist of a threaded tap installed and maintained in a
						  manner that will assure protection against contamination.
(C) Hoses used for conveying DRINKING WATER
						  shall be constructed and maintained as specified in § 5-302.16.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 9 - Mobile Food Establishments › Part 9-2 - WATER SUPPLY › Subpart 9-202 - Storage Tank › Section 9-202.11 - Water Storage Tank

Current through June 24, 2024
(A) Every MOBILE
						  FOOD ESTABLISHMENT shall be equipped with a gravity or pressurized water
						  storage tank.
(B) The water storage
						  tank shall be sized as specified in § 5-103.11, but no smaller than the
						  following:
(1) A MOBILE FOOD ESTABLISHMENT
						  that serves BEVERAGES or FOOD or reheats prepared FOODS shall have a water
						  storage tank with a capacity of at least 38 liters (10 gallons) for FOOD
						  EMPLOYEE handwashing;
(2) A FOOD
						  pushcart shall have a water storage tank with a minimum capacity of 19 liters
						  (5 gallons) for handwashing; or
(3)
						  A MOBILE FOOD ESTABLISHMENT that prepares FOOD or BEVERAGES on the unit shall
						  have a water storage tank with a capacity of at least 151 liters (40 gallons)
						  for handwashing, UTENSIL washing and SANITIZING purposes.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 9 - Mobile Food Establishments › Part 9-3 - LIQUID WASTE › Subpart 9-301 - Waste Storage Tank › Section 9-301.11 - Waste Storage Tank

Current through June 24, 2024
Every MOBILE FOOD ESTABLISHMENT shall have a
							 wastewater storage tank as specified in Part 5-4.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 9 - Mobile Food Establishments › Part 9-3 - LIQUID WASTE › Subpart 9-302 - Construction and Maintenance › Section 9-302.11 - Construction and Maintenance

Current through June 24, 2024
A MOBILE FOOD ESTABLISHMENT waste storage tank
							 shall:
(A) Be constructed of metal of
						  at least 14 gauge thickness, or other durable SMOOTH surface
						  material;
(B) Be equipped with a
						  discharge connection having a tight closing valve consisting of a minimum of
						  1½ inch half-union attachment for gravity draining;
(C) Have a valve specified in ¶ (B) of
						  this section located between the attachment and tank proper; and
(D) Have a waste storage tank maintained in a
						  sanitary condition.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 9 - Mobile Food Establishments › Part 9-3 - LIQUID WASTE › Subpart 9-303 - Disposal › Section 9-303.11 - Disposal

Current through June 24, 2024
(A) Every SERVICE BASE shall have an APPROVED
						  sanitary septic system for sanitary disposal of liquid waste from the MOBILE
						  FOOD ESTABLISHMENT wastewater collection tank.
(B) When liquid waste cannot be discharged
						  directly to sanitary sewers, a hose with a minimum 1½ inch half-union
						  type attachment for connection to the MOBILE FOOD ESTABLISHMENT waste water
						  tank shall be provided.
(C) The
						  hose used for disposal of liquid waste shall be maintained in a clean and
						  serviceable condition and when not in use shall be stored in a separate cabinet
						  labeled "for waste water hose only."
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 9 - Mobile Food Establishments › Part 9-5 - OPERATION AND INSTALLATION › Subpart 9-501 - Bottled or Liquefied Gas › Section 9-501.11 - Bottled or Liquefied Gas

Current through June 24, 2024
If bottled or liquefied gas is used within a MOBILE
							 FOOD ESTABLISHMENT, the OPERATOR shall have it securely installed.
Note:
The department of safety and
							 professional services has rules that govern bottled and liquefied gas. Contact
							 the Safety and Buildings Division at the DEPARTMENT of safety and professional
							 services, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
							 (TTY) or
http://dsps.wi.gov/sb/SB-HomePage.html
.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 9 - Mobile Food Establishments › Part 9-5 - OPERATION AND INSTALLATION › Subpart 9-502 - Toilet Facilities › Section 9-502.11 - Toilet Facilities

Current through June 24, 2024
The OPERATOR of a MOBILE FOOD ESTABLISHMENT shall
							 arrange for use by personnel operating the MOBILE FOOD ESTABLISHMENT public or
							 private toilet facilities during all hours the MOBILE FOOD ESTABLISHMENT is in
							 operation.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 10 - Temporary Food Establishments › Part 10-1 - GENERAL REQUIREMENTS › Subpart 10-101 - Applicable Code Provisions › Section 10-101.10 - Applicable Code Provisions

Current through June 24, 2024
In addition to the specific requirements of this
							 chapter, Chapters 1 through 7 of this Code apply to TEMPORARY FOOD
							 ESTABLISHMENTS as applicable.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 10 - Temporary Food Establishments › Part 10-1 - GENERAL REQUIREMENTS › Subpart 10-102 - Food Operation Limitation › Section 10-102.11 - Food Operation Limitation

Current through June 24, 2024
The DEPARTMENT or its AGENT may limit and/or modify
							 the nature of the FOOD service operation and/or the type of FOOD served at a
							 TEMPORARY FOOD ESTABLISHMENT to protect the health and safety of the general
							 public. TEMPORARY FOOD ESTABLISHMENT operations may be limited in terms of the
							 number of individuals served, methods of preparation and storage, the kinds of
							 UTENSILS used, or the type of FOOD served.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 10 - Temporary Food Establishments › Part 10-1 - GENERAL REQUIREMENTS › Subpart 10-103 - Food Employee Handwashing › Section 10-103.11 - Food Employee Handwashing

Current through June 24, 2024
(A) Adequate FOOD
						  EMPLOYEE handwashing facilities shall be provided as specified in §
						  5-203.11.
(B) When water under
						  pressure is not available, handwashing facilities shall consist of a covered
						  insulated container of at least five gallon capacity with a nonself-closing
						  spigot or valve, that allows a continuous flow of water over the
						  hands.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 10 - Temporary Food Establishments › Part 10-1 - GENERAL REQUIREMENTS › Subpart 10-104 - Warewashing › Section 10-104.11 - Manual Warewashing

Current through June 24, 2024
(A) Except in
						  ¶ (C) of this section, when water under pressure is available on site,
						  manual WAREWASHING EQUIPMENT shall meet requirements as specified in §
						  4-301.12.
(B) Except in ¶ (C)
						  of this section, when water is not available under pressure on site, manual
						  WAREWASHING EQUIPMENT shall meet requirements as specified in § 4-301.12,
						  and FOOD operations may be limited as specified in § 10-102.11.
(C) A TEMPORARY FOOD ESTABLISHMENT may return
						  to an APPROVED facility at the end of the day for WAREWASHING of EQUIPMENT and
						  UTENSILS. Adequate UTENSILS must be provided and replaced with clean UTENSILS
						  as specified in § 4-602.11 or as often as necessary to assure safe FOOD
						  handling practices.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 10 - Temporary Food Establishments › Part 10-2 - DESIGN AND LOCATION › Subpart 10-201 - Roof, Sidewalls, and Floors › Section 10-201.11 - Roof, Sidewalls, and Floors

Current through June 24, 2024
(A) TEMPORARY FOOD
						  ESTABLISHMENTS may be operated without a roof and/or sidewalls, if
						  APPROVED.
(B) Floors shall be
						  maintained in a sanitary condition, dirt floors shall be covered with an
						  APPROVED material, which will provide protection from splash and
						  dust.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 10 - Temporary Food Establishments › Part 10-2 - DESIGN AND LOCATION › Subpart 10-202 - Location › Section 10-202.11 - Location

Current through June 24, 2024
No TEMPORARY FOOD ESTABLISHMENT may be located within
							 30.5 M (100 feet) of a barn or enclosure housing animals or other source of
							 odors or flies.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 10 - Temporary Food Establishments › Part 10-2 - DESIGN AND LOCATION › Subpart 10-203 - Enclosure of Kitchen › Section 10-203.11 - Enclosure of Kitchen

Current through June 24, 2024
(A) With the
						  exception of ¶ (B) of this section, all FOOD preparation and UTENSIL
						  washing areas with extensive FOOD preparation in connection with TEMPORARY FOOD
						  ESTABLISHMENTS shall be effectively enclosed or screened.
(B) cooking and heating devices shall be
						  effectively separated or enclosed in order not to be accessible to the
						  public.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 10 - Temporary Food Establishments › Part 10-3 - SANITARY FACILITIES › Subpart 10-301 - Toilet Facilities › Section 10-301.11 - Toilet Facilities

Current through June 24, 2024
The OPERATOR of a TEMPORARY FOOD ESTABLISHMENT shall
							 arrange for public or private toilet facilities for use by personnel operating
							 the TEMPORARY FOOD ESTABLISHMENT.
Note:
Guidance on the number of public
							 toilet facilities can be found in the Wisconsin Commercial Building Code, chs.
							 SPS
							 361 to 366. Contact the Safety and Buildings Division
							 at the department of safety and professional services, P.O. Box 2509, Madison,
							 WI 53701, telephone 608-266-3151 and 711 (TTY) or
http://dsps.wi.gov/sb/SB-HomePage.html
.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 10 - Temporary Food Establishments › Part 10-3 - SANITARY FACILITIES › Subpart 10-302 - Water Supply › Section 10-302.11 - Water

Current through June 24, 2024
The water supply for a TEMPORARY FOOD ESTABLISHMENT
							 shall be obtained from an APPROVED source as specified in §§ 5-104.11
							 and 5-104.12.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 10 - Temporary Food Establishments › Part 10-3 - SANITARY FACILITIES › Subpart 10-303 - Sanitary Waste › Section 10-303.11 - Sanitary Waste Disposal

Current through June 24, 2024
(A) Except as
						  provided in ¶ (B) of this section, a TEMPORARY FOOD ESTABLISHMENT shall
						  connect to an APPROVED sewage disposal system as specified in §
						  5-403.11.
(B) When a TEMPORARY FOOD
						  ESTABLISHMENT cannot connect to an APPROVED SEWAGE disposal system, a container
						  for liquid waste storage shall be provided and shall be emptied when necessary
						  to a public sewer or other location APPROVED by the DEPARTMENT or its
						  AGENT.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 12 - Certified Food Manager › Part 12-1 - DEFINITIONS › Subpart 12-101 - Applicability and Terms Defined › Section 12-101.11 - Statement of Application

Current through June 24, 2024
The provisions of this chapter do not apply
							 to:
(A) Restaurants with only
						  prePACKAGED FOODS as defined in s. DHS m 196.03(4),
(B) Retail food establishments as defined in
						  s.
						  97.30,
						  Stats., that do not conduct meal service activities, and
(C) Temporary restaurants as defined in s.
						  254.61(5m),
						  Stats.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 12 - Certified Food Manager › Part 12-1 - DEFINITIONS › Subpart 12-101 - Applicability and Terms Defined › Section 12-101.12 - Definition of Terms

Current through June 24, 2024
The following definitions apply only to this
							 chapter:
(A) "
Certified food
						  manager
" means an individual who operates a FOOD ESTABLISHMENT or is a
						  manager of a FOOD ESTABLISHMENT, who has been certified by the DEPARTMENT under
						  this section.
(B)
						  "
DEPARTMENT
" means the state of Wisconsin department of health
						  services.
(C)
						  "
Manager
" means an individual who has direct authority over or
						  exercises control or supervision over the EMPLOYEES and operations of a FOOD
						  ESTABLISHMENT.
(D) "
Testing
						  service
" means the developer of a FOOD protection practices
						  examination.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 12 - Certified Food Manager › Part 12-2 - FOOD MANAGER CERTIFICATION › Subpart 12-201 - Certification Requirement › Section 12-201.11 - General

Current through June 24, 2024
(A) An individual who operates a FOOD
						  ESTABLISHMENT or at least one MANAGER of a FOOD ESTABLISHMENT, shall have a
						  certificate issued by the DEPARTMENT that states that the individual or MANAGER
						  has passed a DEPARTMENT APPROVED examination on FOOD protection practices as
						  required in s.
						  254.71,
						  Stats.; provided, however, that:
(1) A NEW
						  FOOD ESTABLISHMENT or a FOOD ESTABLISHMENT undergoing a change of OPERATOR
						  shall have a certified FOOD MANAGER within 90 days of the initial day of
						  operation or provide documentation that an individual is scheduled within three
						  (3) months to take and pass an APPROVED examination as specified in §
						  12-301.11.
(2) A FOOD ESTABLISHMENT
						  that is not in compliance because of EMPLOYEE turnover or other loss of a
						  CERTIFIED FOOD MANAGER, shall have 90 days from the date of the loss of a
						  CERTIFIED FOOD MANAGER to comply with this chapter or provide documentation
						  that the individual designated to be the CERTIFIED FOOD MANAGER will become
						  certified within the time specified in this subparagraph.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 12 - Certified Food Manager › Part 12-2 - FOOD MANAGER CERTIFICATION › Subpart 12-201 - Certification Requirement › Section 12-201.12 - Expiration Date

Current through June 24, 2024
With the exception of ¶
													¶ (A), (B), and (C)
							 of this section, a certificate issued under this section shall expire 5 years
							 after the date of issue:
(A) A
						  certificate issued to an individual applying for certification more than 12
						  months after passing an APPROVED examination shall expire 5 years from the
						  examination date.
(B) A certificate
						  issued to an individual applying for recertification more than 6 months after
						  the expiration date of a FOOD MANAGER certification certificate shall pass an
						  APPROVED examination.
(C) A
						  certificate issued to an individual applying for certification by reciprocity
						  shall expire 5 years from the date of issuance of their current
						  certification.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 12 - Certified Food Manager › Part 12-2 - FOOD MANAGER CERTIFICATION › Subpart 12-201 - Certification Requirement › Section 12-201.13 - Reciprocity

Current through June 24, 2024
individuals requesting certification by reciprocity
							 shall:
(A) Hold a current
						  certification by passing an APPROVED examination; or
(B) Hold a current certification from an
						  accredited program approved by the Conference on Food Protection.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 12 - Certified Food Manager › Part 12-2 - FOOD MANAGER CERTIFICATION › Subpart 12-202 - Application for Certification › Section 12-202.11 - Application for Certification

Current through June 24, 2024
(A) Application for
						  certification shall be made on a form provided by the DEPARTMENT.
(B) A completed application form shall be
						  submitted to the DEPARTMENT along with a certification fee of $10 and evidence
						  that the applicant has successfully completed a written examination within the
						  previous three years that meets the criteria as specified in §
						  12-301.11.
(C) An individual whose
						  certification has expired more than 6 months shall be required to take and pass
						  an APPROVED examination as specified in § 12-301.11 to be
						  certified.
Note:
To obtain a copy of the
							 application form, write food safety and recreational licensing section, bureau
							 of environmental and occupational health, P.O. Box 2659, Madison, Wisconsin
							 53701-2659, telephone 608-266-2835.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 12 - Certified Food Manager › Part 12-2 - FOOD MANAGER CERTIFICATION › Subpart 12-202 - Application for Certification › Section 12-202.12 - Action by the DEPARTMENT

Current through June 24, 2024
Within 30 days after receiving a complete application
							 for certification, payment of the certification fee and receipt of evidence
							 that the applicant has passed a written examination which meets the applicable
							 criteria of Part 12-3, the DEPARTMENT shall APPROVE the application and issue a
							 numbered certificate. If the application for a certificate is denied, the
							 DEPARTMENT shall give the applicant reasons, in writing, for the
							 denial.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 12 - Certified Food Manager › Part 12-3 - APPROVED EXAMINATION › Subpart 12-301 - Examination Criteria › Section 12-301.11 - Examination Criteria

Current through June 24, 2024
Criteria for DEPARTMENT APPROVAL of a written
							 examination on FOOD protection practices may include the following:
(A) The testing service is:
(1) Experienced in examination development
						  and administration on a statewide or multi-state basis;
(2) Experienced in the development of an
						  examination pertaining to FOOD service protection practices; and
(3) Qualified in examination development,
						  administration and measurement;
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 12 - Certified Food Manager › Part 12-4 - RECERTIFICATION › Subpart 12-401 - Recertification › Section 12-401.11 - Recertification

Current through June 24, 2024
(A) A certificate issued under this section
						  may be renewed within six months of expiration, if the CERTIFIED FOOD MANAGER
						  successfully completes a recertification training course APPROVED by the
						  DEPARTMENT as specified under § 12-402.11. The recertification training
						  course shall be completed prior to issuance of a new certificate.
(B) Application for recertification shall be
						  made on a form provided by the DEPARTMENT. The application form shall be
						  submitted to the DEPARTMENT at least 30 days before expiration of the
						  certificate, along with evidence of successful completion of the
						  recertification training course and payment of a $10 recertification
						  fee.
(C) Individuals who do not
						  renew their certificate as specified in ¶ (A) of this section, shall be
						  required to be certified by passing an APPROVED examination as specified in
						  § 12-201.11.
Note:
To obtain a copy of the
							 recertification application form, contact the food safety and recreational
							 licensing section, bureau of environmental and occupational health, P.O. Box
							 2659, Madison, Wisconsin 53701-2659, telephone 608-266-2835.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 12 - Certified Food Manager › Part 12-4 - RECERTIFICATION › Subpart 12-402 - Recertification Training Course Approval › Section 12-402.11 - Recertification Training Course Approval

Current through June 24, 2024
(A) Training
						  courses in FOOD protection practices to prepare CERTIFIED FOOD MANAGERS for
						  recertification are subject to APPROVAL by the DEPARTMENT in accordance with
						  this subsection.
(B) A course shall
						  consist of at least 3 hours of instruction time and include an examination on
						  the information presented.
(C) A
						  course shall cover the following subjects:
(1)
						  Temperature control of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
						  SAFETY FOOD) during preparation, storage, transportation, and
						  service;
(2) Effective cleaning and
						  SANITIZING of UTENSILS and EQUIPMENT;
(3) FOOD protection, including the shelf life
						  for FOODS;
(4) FOOD worker personal
						  hygiene;
(5) Effective handwashing
						  techniques;
(6) Identification of
						  POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY
						  FOOD);
(7) Storage and use of toxic
						  products;
(8) HACCP concepts and
						  practices; and
(9) Special problems
						  in FOOD service sanitation.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 198 - Vending of food › Section DHS 198.09 - Appeals of actions by agent health departments (Renumbered)

Current through June 24, 2024
To obtain a copy of the application form for a permit to
					 operate vending machines or a vending machine commissary, write: Bureau of
					 Public Health, P.O. Box 309, Madison, Wisconsin 53701.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 199 - Tobacco Control Activities › Section DHS 199.01 - Authority and purpose

Current through June 24, 2024
This chapter is promulgated under the authority of s.
				  255.15(1m)
				  (c), Stats., for the purpose of establishing
				  criteria, procedures, requirements and conditions for the award of project
				  grants from the appropriation under s.
				  20.435(1)
				  (fm), Stats., to organizations that operate
				  or propose to operate programs reducing tobacco use by preventing tobacco use,
				  promoting tobacco use cessation, and eliminating environmental tobacco
				  smoke.