reglab/statecodes huggingface dataset:
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › 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,
						  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 74C (165HF) for 15
						  seconds.P
(B) Except as specified under ¶ (C) of
						  this section, 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 TIME/TEMPERATURE CONTROL FOR
						  SAFETY FOOD that has been commercially PROCESSED and PACKAGED in a FOOD
						  PROCESSING PLANT that is inspected by the REGULATORY AUTHORITY that has
						  jurisdiction over the plant, shall be heated to a temperature of at least
						  57°C (135°F) when being reheated for hot
						  holding.P
(D) Reheating for hot holding as specified
						  under ¶¶ (A) - (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) - (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 oven parameters and minimum time and
						  temperature conditions specified under ¶ 3-401.11 (B).
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › 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 in § 1-105.12, 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
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › 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 Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › 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 - TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, Slacking

Current through June 24, 2024
Frozen 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 Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › 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,
							 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(A) Under refrigeration that maintains the
						  FOOD temperature at 5°C (41 °F) or less; 
						  Pf or
(B) Completely submerged under running water:
(1) At a water temperature of 21 °C
						  (70°F) or below, 
						  Pf
(2) With sufficient water velocity to agitate
						  and float off loose particles in an overflow, 
						  Pf 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), 
						  Pf 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, 
						  Pf or
(b) The time it takes under refrigeration to
						  lower the FOOD temperature to 5°C (41°F); 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › 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 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 Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › 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; 
						  Pf or
(7) Other effective methods. 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › 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 - 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)- (C) of this section, 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 Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › 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, 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 ¶¶ (E), (F), and (H) of this section, refrigerated,
						  READY-TO-EAT 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
(B) Except as specified in ¶¶ (E)-
						  (H) of this section, refrigerated, READY-TO-EAT 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 Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › 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, Time/Temperature Control for Safety Food, Disposition

Current through June 24, 2024
(A) A FOOD specified in ¶ 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
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-5 - LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-501 - Temperature and Time Control › Section 3-501.19 - Time as a Public Health Control

Current through June 24, 2024
(A) Except as
						  specified under ¶ (E) of this section, if time without temperature control
						  is used as the public health control for a working supply of TIME/TEMPERATURE
						  CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE
						  CONTROL FOR SAFETY FOOD that is displayed or held for sale or service:
(1) Written procedures shall be prepared in
						  advance, maintained in the FOOD ESTABLISHMENT and made available to the
						  REGULATORY AUTHORITY upon request that specify: 
						  Pf
(a) Methods of compliance with Subparagraphs
						  (B)(1)- (4), (C)(1)- (5), or (D)(1)- (6) of this section; 
						  Pf and
(b) Methods of compliance with §
						  3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is
						  used as a public health control. 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-5 - LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-502 - Specialized Processing Methods › Section 3-502.11 - Variance Requirement

Current through June 24, 2024
A FOOD ESTABLISHMENT shall obtain a VARIANCE from the
							 DEPARTMENT as specified in § 1-104.11 and under § 1-105.12 before: 
							 Pf
(A) Smoking FOOD as a method of FOOD
						  preservation rather than as a method of flavor enhancement; 
						  Pf
(B) Curing FOOD; 
						  Pf
(C) Using FOOD ADDITIVES or adding components
						  such as vinegar: 
						  Pf
(1) As a method of FOOD preservation rather
						  than as a method of flavor enhancement, 
						  Pf or
(2) To render a FOOD so that it is not
						  TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-6 - FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING › Subpart 3-601 - Accurate Representation › Section 3-601.11 - Standards of Identity

Current through June 24, 2024
PACKAGED FOOD shall comply with standard of identity
							 requirements in 21 CFR 131 to 169 and 9 CFR 319 Definitions and standards of
							 identity or composition, and the general requirements in 21 CFR 130 - Food
							 Standards: General and 9 CFR 319 Subpart A- General.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-6 - FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING › Subpart 3-601 - Accurate Representation › Section 3-601.12 - Honestly Presented

Current through June 24, 2024
(A) FOOD shall be
						  offered for human consumption in a way that does not mislead or misinform the
						  CONSUMER.
(B) FOOD or COLOR
						  ADDITIVES, colored overwraps, or lights may not be used to misrepresent the
						  true appearance, color, or quality of a FOOD.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-6 - FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING › Subpart 3-602 - Labeling › Section 3-602.11 - Food Labels

Current through June 24, 2024
(A) FOOD PACKAGED
						  in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR
						  101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and
						  containers.
(B) Label information
						  shall include:
(1) The common name of the
						  FOOD, or absent a common name, an adequately descriptive identity
						  statement;
(2) If made from two or
						  more ingredients, a list of ingredients and subingredients in descending order
						  of predominance by weight, including a declaration of artificial colors,
						  artificial flavors and chemical preservatives, if contained in the
						  FOOD;
(3) An accurate declaration
						  of the net quantity of contents;
(4) The name and place of business of the
						  manufacturer, packer, or distributor; and
(5) The name of the FOOD source for each
						  MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already
						  part of the common or usual name of the respective ingredient. 
						  Pf
(6) Except as exempted in the Federal Food,
						  Drug, and Cosmetic Act § 403 (q) (3)- (5), nutrition labeling as specified
						  in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition
						  Labeling.
(7) For any salmonid FISH
						  containing canthaxanthin or astaxanthin as a COLOR ADDITIVE, the labeling of
						  the bulk FISH container, including a list of ingredients, displayed on the
						  retail container or by other written means, such as a counter card, that
						  discloses the use of canthaxanthin or astaxanthin.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-6 - FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING › Subpart 3-602 - Labeling › Section 3-602.12 - Other Forms of Information

Current through June 24, 2024
(A) If required by
						  LAW, CONSUMER warnings shall be provided.
(B) FOOD ESTABLISHMENT or manufacturers'
						  dating information on FOODS may not be concealed or altered.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-6 - FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING › Subpart 3-603 - Consumer Advisory › Section 3-603.11 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens

Current through June 24, 2024
(A) Except as
						  specified in ¶ 3-401.11 (C) and Subparagraph 3-401.11 (D)(4) and under
						  ¶ 3-801.11 (C), if an animal FOOD such as beef, EGGS, FISH, lamb, pork,
						  POULTRY, shellfish, or any other FOOD item allowed by LAW that is served or
						  sold raw, undercooked, or without otherwise being PROCESSED to eliminate
						  pathogens, either in READY-TO-EAT form or as an ingredient in another
						  READY-TO-EAT FOOD, the LICENSE HOLDER shall inform CONSUMERS of the
						  significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and
						  REMINDER, as specified in ¶¶ (B) and (C) of this section, using
						  brochures, deli case or menu advisories, label statements, table tents,
						  placards, or other effective written means. 
						  Pf
(B) DISCLOSURE shall include:
(1) A description of the animal-derived
						  FOODS, such as "oysters on the half shell (raw oysters)," and "raw-EGG Caesar
						  salad," and "hamburgers (can be cooked to order);" 
						  Pf or
(2) Identification of the animal-derived
						  FOODS by asterisking them to a footnote that states that the items are served
						  raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
						  
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-7 - CONTAMINATED FOOD › Subpart 3-701 - Disposition › Section 3-701.11 - Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food

Current through June 24, 2024
(A) FOOD that is unsafe, ADULTERATED, or not
						  honestly presented as specified under § 3-101.11 shall be discarded or
						  reconditioned according to an APPROVED procedure. 
						  P
(B) FOOD that is not from an APPROVED source
						  as specified under §§ 3-201.11-3-201.17 shall be discarded. 
						  P
(C) READY-TO-EAT FOOD that may have been
						  contaminated by an EMPLOYEE who has been RESTRICTED or EXCLUDED as specified
						  under § 2-201.12 shall be discarded. 
						  P
(D) FOOD that is contaminated by FOOD
						  EMPLOYEES, CONSUMERS, or other PERSONS through contact with their hands, bodily
						  discharges, such as nasal or oral discharges, or other means shall be
						  discarded. 
						  P
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-8 - SPECIAL REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS › Subpart 3-801 - Additional Safeguards › Section 3-801.11 - Pasteurized Foods, Prohibited Re-Service, and Prohibited Food

Current through June 24, 2024
In a FOOD ESTABLISHMENT that serves a HIGHLY
							 SUSCEPTIBLE POPULATION:
(A) The
						  following criteria apply to JUICE:
(1) For
						  the purposes of this paragraph only, children who are age 9 or less and receive
						  FOOD in a school, day care setting, or similar facility that provides custodial
						  care are included as HIGHLY SUSCEPTIBLE POPULATIONS;
(2) PrePACKAGED JUICE or a prePACKAGED
						  BEVERAGE containing JUICE, that bears a warning label as specified in
						  21 CFR
						  101.17(g) Food labeling,
						  warning, notice, and safe handling statements, JUICES that have not been
						  specifically PROCESSED to prevent, reduce, or eliminate the presence of
						  pathogens, or a PACKAGED JUICE or BEVERAGE containing JUICE, that bears a
						  warning label as specified under ¶ 3-404.11 (B) may not be served or
						  offered for sale; 
						  P and
(3) UnPACKAGED JUICE that is prepared on the
						  PREMISES for service or sale in a READY-TO-EAT form shall be processed under a
						  HACCP PLAN required by the DEPARTMENT under § 1-106.12, and as specified
						  in 21 CFR 120 - Hazard Analysis and Critical Control Point (HACCP) Systems,
						  Subpart B Pathogen Reduction, 120.24 Process controls. 
						  P
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.11 - Characteristics

Current through June 24, 2024
Materials that are used in the construction of
							 UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of
							 deleterious substances or impart colors, odors, or tastes to FOOD and under
							 normal use conditions shall be: 
							 P
(A) Safe; 
						  P
(B) Durable, CORROSION-RESISTANT, and
						  nonabsorbent;
(C) Sufficient in
						  weight and thickness to withstand repeated WAREWASHING;
(D) Finished to have a SMOOTH, EASILY
						  CLEANABLE surface; and
(E)
						  Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and
						  decomposition.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.12 - Cast Iron, Use Limitation

Current through June 24, 2024
(A) Except as
						  specified in ¶¶ (B) and (C) of this section, cast iron may not be
						  used for UTENSILS or FOOD-CONTACT SURFACES of EQUIPMENT.
(B)
Cast iron may be used as a
						  surface for cooking.
(C)
Cast iron may be used in UTENSILS for serving FOOD if the UTENSILS are
						  used only as part of an uninterrupted process from cooking through
						  service.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.13 - Lead, Use Limitation

Current through June 24, 2024
(A) Ceramic, china,
						  and crystal UTENSILS, and decorative UTENSILS such as hand painted ceramic or
						  china that are used in contact with FOOD shall be lead-free or contain levels
						  of lead not exceeding the limits of the following UTENSIL categories: 
						  P
Utensil Category
Ceramic Article
										Description
Maximum Lead mg/L
Beverage Mugs, Cups, Pitchers
Coffee Mugs
0.5
Large Hollowware
(excluding pitchers)
Bowls > or = 1.1 L (1.16 QT)
1.0
Small Hollowware
(excluding cups & mugs)
Bowls < 1.1 L (1.16 QT)
2.0
Flat Tableware
Plates, Saucers
3.0
(B) Pewter alloys containing lead in excess
						  of 0.05% may not be used as a FOOD-CONTACT
						  SURFACE.P
(C) Solder and flux containing lead in excess
						  of 0.2% may not be used as a FOOD-CONTACT SURFACE.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.14 - Copper, Use Limitation

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, copper and copper alloys such as brass
						  may not be used in contact with a FOOD that has a pH below 6 such as vinegar,
						  fruit JUICE, or wine or for a fitting or tubing installed between a backflow
						  prevention device and a carbonator. 
						  P
(B)
Copper and copper alloys may be
						  used in contact with beer brewing ingredients that have a pH below 6 in the
						  prefermentation and fermentation steps of a beer brewing operation such as a
						  brewpub or microbrewery
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.15 - Galvanized Metal, Use Limitation

Current through June 24, 2024
Galvanized metal may not be used for UTENSILS or
							 FOOD-CONTACT SURFACES of EQUIPMENT that are used in contact with acidic FOOD. 
							 P
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.16 - Sponges, Use Limitation

Current through June 24, 2024
Sponges may not be used in contact with cleaned and
							 SANITIZED or in-use FOOD-CONTACT SURFACES.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.17 - Wood, Use Limitation

Current through June 24, 2024
(A) Except as
						  specified in ¶¶ (B), (C), and (D) of this section, wood and wood
						  wicker may not be used as a FOOD-CONTACT SURFACE.
(B)
Hard maple or an equivalently
						  hard, close-grained wood may be used for:
(1)
Cutting boards; cutting blocks;
						  bakers' tables; and UTENSILS such as rolling pins, doughnut dowels, salad
						  bowls, and chopsticks; and
(2)
Wooden paddles used in
						  confectionery operations for pressure scraping kettles when manually preparing
						  confections at a temperature of 110°C (230 °F) or
						  above.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.18 - Nonstick Coatings, Use Limitation

Current through June 24, 2024
Multiuse KITCHENWARE such as frying pans, griddles,
							 sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin
							 coating shall be used with non-scoring or nonscratching UTENSILS and cleaning
							 aids.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-101 - Multiuse › Section 4-101.19 - Nonfood-Contact Surfaces

Current through June 24, 2024
NonFOOD-CONTACT SURFACES of EQUIPMENT that are
							 exposed to splash, spillage, or other FOOD soiling or that require frequent
							 cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and
							 SMOOTH material.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 4-102 - Single-Service and Single-Use › Section 4-102.11 - Characteristics

Current through June 24, 2024
Materials that are used to make SINGLE-SERVICE and
							 SINGLE-USE ARTICLES:
(A) May not:
(1) Allow the migration of deleterious
						  substances, 
						  P or
(2) Impart colors, odors, or tastes to FOOD;
						  and
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-201 - Durability and Strength › Section 4-201.11 - Equipment and Utensils

Current through June 24, 2024
EQUIPMENT and UTENSILS shall be designed and
							 constructed to be durable and to retain their characteristic qualities under
							 normal use conditions.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-201 - Durability and Strength › Section 4-201.12 - Food Temperature Measuring Devices

Current through June 24, 2024
FOOD TEMPERATURE MEASURING DEVICES may not have
							 sensors or stems constructed of glass,
except that thermometers with
							 glass sensors or stems that are encased in a shatterproof coating such as candy
							 thermometers may be used.
P
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.11 - Food-Contact Surfaces

Current through June 24, 2024
(A) Multiuse
						  FOOD-CONTACT SURFACES shall be:
(1) SMOOTH; 
						  Pf
(2) Free of breaks, open seams, cracks,
						  chips, inclusions, pits, and similar imperfections; 
						  Pf
(3) Free of sharp internal angles, corners,
						  and crevices; 
						  Pf
(4) Finished to have SMOOTH welds and joints;
						  
						  Pf and
(5) Except as specified in ¶ (B) of this
						  section, accessible for cleaning and inspection by one of the following
						  methods:
(a) Without being disassembled, 
						  Pf
(b) By disassembling without the use of
						  tools, 
						  Pf or
(c) By easy disassembling with the use of
						  handheld tools commonly available to maintenance and cleaning personnel such as
						  screwdrivers, pliers, open-end wrenches, and Allen wrenches. 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.12 - CIP Equipment

Current through June 24, 2024
(A) CIP EQUIPMENT
						  shall meet the characteristics specified under § 4-202.11 and shall be
						  designed and constructed so that:
(1)
						  Cleaning and SANITIZING solutions circulate throughout a fixed system and
						  contact all interior FOOD-CONTACT SURFACES, 
						  Pf and
(2) The system is self-draining or capable of
						  being completely drained of cleaning and SANITIZING solutions; and
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.13 - "V" Threads, Use Limitation

Current through June 24, 2024
Except for hot oil cooking or filtering
							 EQUIPMENT,
"V" type threads may not be used on FOOD-CONTACT
							 SURFACES.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.14 - Hot Oil Filtering Equipment

Current through June 24, 2024
Hot oil filtering EQUIPMENT shall meet the
							 characteristics specified under § 4-202.11 or 4-202.12 and shall be
							 readily accessible for filter replacement and cleaning of the
							 filter.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.15 - Can Openers

Current through June 24, 2024
Cutting or piercing parts of can openers shall be
							 readily removable for cleaning and for replacement.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.16 - Nonfood-Contact Surfaces

Current through June 24, 2024
NonFOOD-CONTACT SURFACES shall be free of unnecessary
							 ledges, projections, and crevices, and designed and constructed to allow easy
							 cleaning and to facilitate maintenance.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.17 - Kick Plates, Removable

Current through June 24, 2024
Kick plates shall be designed so that the areas
							 behind them are accessible for inspection and cleaning by being:
(A) Removable by one of the methods specified
						  under Subparagraph 4-202.11 (A)(5) or capable of being rotated open;
						  and
(B) Removable or capable of
						  being rotated open without unlocking EQUIPMENT doors.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-202 - Cleanability › Section 4-202.18 - Ventilation Hood Systems, Filters

Current through June 24, 2024
Filters or other grease extracting EQUIPMENT shall be
							 designed to be readily removable for cleaning and replacement if not designed
							 to be cleaned in place.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-203 - Accuracy › Section 4-203.11 - Temperature Measuring Devices, Food

Current through June 24, 2024
(A) FOOD
						  TEMPERATURE MEASURING DEVICES that are scaled only in Celsius or dually scaled
						  in Celsius and Fahrenheit shall be accurate to ± 1° C in the
						  intended range of use. 
						  Pf
(B) FOOD TEMPERATURE MEASURING DEVICES that
						  are scaled only in Fahrenheit shall be accurate to ± 2°F in the
						  intended range of use. 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-203 - Accuracy › Section 4-203.12 - Temperature Measuring Devices, Ambient Air and Water

Current through June 24, 2024
(A) Ambient air and water TEMPERATURE
						  MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and
						  Fahrenheit shall be designed to be easily readable and accurate to ±
						  1.5°C in the intended range of use. 
						  Pf
(B) Ambient air and water TEMPERATURE
						  MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to
						  ± 3°F in the intended range of use. 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-203 - Accuracy › Section 4-203.13 - Pressure Measuring Devices, Mechanical Warewashing Equipment

Current through June 24, 2024
Pressure measuring devices that display the pressures
							 in the water supply line for the fresh hot water SANITIZING rinse shall have
							 increments of 7 kilopascals (1 pound per square inch) or smaller and shall be
							 accurate to ± 14 kilopascals (± 2 pounds per square inch) in the
							 range indicated on the manufacturer's data plate.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.11 - Ventilation Hood Systems, Drip Prevention

Current through June 24, 2024
Exhaust ventilation hood systems in FOOD preparation
							 and WAREWASHING areas including components such as hoods, fans, guards, and
							 ducting shall be designed to prevent grease or condensation from draining or
							 dripping onto FOOD, EQUIPMENT UTENSILS, LINENS, and SINGLE-SERVICE and
							 SINGLE-USE ARTICLES.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.12 - Equipment Openings, Closures and Deflectors

Current through June 24, 2024
(A) A
						  cover or lid for EQUIPMENT shall overlap the opening and be sloped to
						  drain.
(B) An opening located
						  within the top of a unit of EQUIPMENT that is designed for use with a cover or
						  lid shall be flanged upward at least 5 millimeters (two-tenths of an
						  inch).
(C) Except as specified
						  under ¶ (D) of this section, fixed piping, TEMPERATURE MEASURING DEVICES,
						  rotary shafts, and other parts extending into EQUIPMENT shall be provided with
						  a watertight joint at the point where the item enters the EQUIPMENT
(D) If a watertight joint is not provided:
(1) The piping, TEMPERATURE MEASURING
						  DEVICES, rotary shafts, and other parts extending through the openings shall be
						  equipped with an apron designed to deflect condensation, drips, and dust from
						  openings into the FOOD; and
(2) The
						  opening shall be flanged as specified under ¶ (B) of this
						  section.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.13 - Dispensing Equipment, Protection of Equipment and Food

Current through June 24, 2024
In EQUIPMENT that dispenses or vends liquid FOOD or
							 ice in unPACKAGED form:
(A) The
						  delivery tube, chute, orifice, and splash surfaces directly above the container
						  receiving the FOOD shall be designed in a manner, such as with barriers,
						  baffles, or drip aprons, so that drips from condensation and splash are
						  diverted from the opening of the container receiving the FOOD;
(B) The delivery tube, chute, and orifice
						  shall be protected from manual contact such as by being recessed;
(C) The delivery tube or chute and orifice of
						  EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service
						  CONSUMERS shall be designed so that the delivery tube or chute and orifice are
						  protected from dust, insects, rodents, and other contamination by a
						  self-closing door if the EQUIPMENT is:
(1)
						  Located in an outside area that does not otherwise afford the protection of an
						  enclosure against the rain, windblown debris, insects, rodents, and other
						  contaminants that are present in the environment, or
(2) Available for self-service during hours
						  when it is not under the full-time supervision of a FOOD EMPLOYEE;
						  and
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.14 - Vending Machine, Vending Stage Closure

Current through June 24, 2024
The dispensing compartment of a VENDING MACHINE
							 including a machine that is designed to vend prePACKAGED snack FOOD that is not
							 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD such as chips, party mixes, and
							 pretzels shall be equipped with a self- closing door or cover if the machine
							 is:
(A) Located in an outside area
						  that does not otherwise afford the protection of an enclosure against the rain,
						  windblown debris, insects, rodents, and other contaminants that are present in
						  the environment; or
(B) Available
						  for self-service during hours when it is not under the full-time supervision of
						  a FOOD EMPLOYEE.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.15 - Bearings and Gear Boxes, Leakproof

Current through June 24, 2024
EQUIPMENT containing bearings and gears that require
							 lubricants shall be designed and constructed so that the lubricant cannot leak,
							 drip, or be forced into FOOD or onto FOOD-CONTACT SURFACES.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.16 - Beverage Tubing, Separation

Current through June 24, 2024
Except for cold plates that are constructed
							 integrally with an ice storage bin
, BEVERAGE tubing and cold-plate
							 BEVERAGE cooling devices may not be installed in contact with stored
							 ice.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.17 - Ice Units, Separation of Drains

Current through June 24, 2024
Liquid waste drain lines may not pass through an ice
							 machine or ice storage bin.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.18 - Condenser Unit, Separation

Current through June 24, 2024
If a condenser unit is an integral component of
							 EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage
							 space by a dustproof barrier.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-2 - DESIGN AND CONSTRUCTION › Subpart 4-204 - Functionality › Section 4-204.19 - Can Openers on Vending Machines

Current through June 24, 2024
Cutting or piercing parts of can openers on VENDING
							 MACHINES shall be protected from manual contact, dust, insects, rodents, and
							 other contamination.