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 › Subchapter VI - Micro Markets › Section ATCP 75.50 - Nature and source of food and beverages offered for sale

Current through June 24, 2024
All of the following requirements apply to a micro
					 market:
(1) A license holder shall
				  offer only commercially packaged foods properly labeled for individual retail
				  sale.
(2) Food preparation by
				  consumers is limited to heating or reheating food in a microwave
				  oven.
(3) Dispensing of bulk food
				  is prohibited.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Subchapter VI - Micro Markets › Section ATCP 75.52 - Equipment

Current through June 24, 2024
(1) REFRIGERATED DISPLAY EQUIPMENT FEATURES.
				  A micro market offering refrigerated or frozen foods shall be equipped with
				  refrigeration or freezer units that have all of the following features:
(a) Self-closing doors that allow food to be
				  viewed without opening the door to the refrigerated cooler or
				  freezer.
(b) An automatic
				  self-locking mechanism that prevents the consumer from accessing the unit upon
				  failure of the refrigeration unit to maintain the appropriate
				  temperature.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Subchapter VI - Micro Markets › Section ATCP 75.54 - Security

Current through June 24, 2024
A micro market license holder shall provide and maintain
					 continuous video surveillance of areas where consumers view, select, handle,
					 and purchase products. The surveillance shall provide sufficient resolution to
					 identify situations that may compromise food safety or result in food
					 tampering. Video surveillance recordings shall meet all of the following
					 requirements:
(1) The license holder
				  shall retain video surveillance recordings for at least 14 days after the date
				  of the surveillance.
(2) The
				  license holder shall make retained video surveillance recordings available for
				  inspection upon request by the department or its agent within 24 hours of a
				  request.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Subchapter VI - Micro Markets › Section ATCP 75.56 - Routine maintenance at a micro market

Current through June 24, 2024
The license holder shall maintain the micro market, food,
					 equipment and utensils in a clean, sanitary and unadulterated condition. This
					 includes the following activities:
(1)
				  Checking food supplies and equipment for signs of product damage or tampering,
				  and discarding damaged or tampered-with food.
(2) Verifying refrigeration equipment is
				  operating properly including any temperature display and self-locking
				  mechanism.
(3) Cleaning food
				  service dispensing and merchandising equipment and food display
				  areas.
(4) Stocking food and
				  disposable single-use and single-service supplies.
(5) Checking inventory for recalled
				  foods.
(6) Performing any other
				  reasonable actions to maintain a clean, sanitary and unadulterated condition in
				  the micro market.
This chapter is shown as repealed and recreated eff.
						10-25-20 by CR 17-074. Prior to 10-25-20 it
						reads:
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 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-101 - Title › Section 1-101.10 - Food Code

Current through June 24, 2024
These provisions shall be known as the Food Code,
							 hereinafter referred to as "this Code."
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 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-102 - Intent › Section 1-102.10 - Food Safety, Illness Prevention, and Honest Presentation

Current through June 24, 2024
The purpose of this Code is to safeguard public
							 health and provide to CONSUMERS, FOOD that is safe, UNADULTERATED, and honestly
							 presented.
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 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-103 - Scope › Section 1-103.10 - Statement

Current through June 24, 2024
(A) This Code establishes definitions; sets
						  standards for management and personnel, FOOD operations, EQUIPMENT and
						  facilities; and EMPLOYEE RESTRICTION.
(B) Under s.
						  ATCP
						  75.02, this Appendix applies to all retail FOOD
						  ESTABLISHMENTS, regardless of whether the retail FOOD ESTABLISHMENT is subject
						  to licensing.
You can contact the Department of Health Services,
								Food Safety and Recreational Licensing Section, P.O. Box 2659, Madison, WI
								53701-2659, telephone 608-266-2835.
Note:
You can contact the Department
								of Agriculture, Trade and Consumer Protection, Division of Food Safety, P.O.
								Box 8911, Madison, WI 53708-8911, telephone
								608-224-4700.
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 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-104 - Authority and Purpose › Section 1-104.10 - Applicability

Current through June 24, 2024
Chapter 97, Stats., give the department of
							 agriculture, trade and consumer protection the authority to prescribe rules for
							 FOOD ESTABLISHMENTS and to enforce these rules for the purpose of protecting
							 public health and safety.
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 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-104 - Authority and Purpose › Section 1-104.11 - Modifications and Waivers

Current through June 24, 2024
When it appears to the DEPARTMENT that strict
							 adherence to provision of this chapter is impractical for a particular FOOD
							 ESTABLISHMENT, the DEPARTMENT may APPROVE a modification in this chapter for
							 that facility if the DEPARTMENT is provided with satisfactory proof that the
							 grant of a VARIANCE will not jeopardize the public's health, safety, or
							 welfare.
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 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-104 - Authority and Purpose › Section 1-104.12 - Procedure for Variance Request

Current through June 24, 2024
(A) Request for
						  modification or waiver of the requirements of this chapter shall be submitted
						  in writing to the REGULATORY AUTHORITY having jurisdiction along with
						  documentation specified in ¶ (D).
(B) The REGULATORY AUTHORITY shall review the
						  request and forward it to the DEPARTMENT with recommendations for APPROVAL or
						  DISAPPROVAL.
(C) On receipt of a
						  complete VARIANCE request as specified in this section, the DEPARTMENT shall
						  review the request and grant or deny the request in writing within 30 working
						  days. If the VARIANCE is granted the REGULATORY AUTHORITY shall maintain a copy
						  of the VARIANCE in the FOOD ESTABLISHMENT's inspection history file.
(D) Documentation justifying a proposed
						  modification or waiver from the requirements of this chapter shall include the
						  following information:
(1) A statement of the
						  proposed VARIANCE from this chapter requirement citing relevant chapter section
						  numbers;
(2) An analysis of the
						  rationale for how the potential public health HAZARDS and nuisances addressed
						  by the relevant chapter section will be alternatively addressed by the proposed
						  VARIANCE; and
(3) A HACCP PLAN, if
						  relevant to the VARIANCE request or required by the DEPARTMENT.
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 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-105 - Variances › Section 1-105.12 - Procedure for Variance Request

Current through June 24, 2024
(A) Request for
						  modification or waiver of the requirements of this chapter shall be submitted
						  in writing to the REGULATORY AUTHORITY having jurisdiction along with
						  documentation specified in ¶ (E).
(B) Request for modification or waiver of the
						  requirements of this chapter shall be submitted in writing to the REGULATORY
						  AUTHORITY having jurisdiction along with documentation specified in ¶
						  (E).
(C) As required in §
						  1-106.13, a local inspector shall review the request and forward it to the
						  DEPARTMENT with recommendations for APPROVAL or disAPPROVAL.
(D) On receipt of a complete VARIANCE request
						  as specified in this section, the DEPARTMENT shall review the request and grant
						  or deny the request in writing within 30 working days. If the VARIANCE is
						  granted, the REGULATORY AUTHORITY shall maintain a copy of the VARIANCE in the
						  FOOD ESTABLISHMENT's inspection history file.
(E) Documentation justifying a proposed
						  modification or waiver from the requirements of this chapter shall include the
						  following information:
(1) A statement of the
						  proposed VARIANCE from this chapter requirement citing relevant chapter section
						  numbers;
(2) An analysis of the
						  rationale for how the potential public health HAZARDS and nuisances addressed
						  by the relevant chapter section will be alternatively addressed by the proposed
						  VARIANCE; and
(3) A HACCP PLAN as
						  specified in § 1-106.12, if relevant to the VARIANCE request or required
						  by the DEPARTMENT.
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 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-106 - HACCP Plans › Section 1-106.11 - When a HACCP Plan is Required

Current through June 24, 2024
(A) Before engaging
						  in an activity that requires a HACCP PLAN, a LICENSE applicant or LICENSE
						  HOLDER shall submit a properly prepared HACCP PLAN as specified under §
						  1106.12 and the relevant provisions of this Code if:
(1) Submission of a HACCP PLAN is required
						  according to LAW;
(2) A VARIANCE is
						  required as specified under Subparagraph 3-401.11(D) (4), § 3502.11, or
						  ¶ 4-204.110(B);
(3) The
						  DEPARTMENT determines that a FOOD preparation or PROCESSING method requires a
						  VARIANCE based on a plan submittal, an inspectional finding, or a VARIANCE
						  request.
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 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-106 - HACCP Plans › Section 1-106.12 - Contents of a HACCP Plan

Current through June 24, 2024
For a FOOD ESTABLISHMENT that is required under
							 § 1-106.12 to have a HACCP PLAN, the plan and specifications shall
							 indicate:
(A) General information such
						  as the name of the license applicant or LICENSE HOLDER, the FOOD ESTABLISHMENT
						  address, and contact information;
(B) A categorization of the types of
						  TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are to be controlled under the
						  HACCP PLAN; 
						  Pf
(C) A flow diagram or chart for each specific
						  FOOD or category type that identifies:
(1)
						  Each step in the process; 
						  Pf
(2) The HAZARDS and controls for each step in
						  the flow diagram or chart; 
						  Pf
(3) The steps that are CRITICAL CONTROL
						  POINTS; 
						  Pf
(4) Ingredients, materials, and EQUIPMENT
						  used in the preparation of that FOOD; 
						  Pf and
(5) Formulations or recipes that delineate
						  methods and procedural control measures that address the FOOD safety concerns
						  involved; 
						  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 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-106 - HACCP Plans › Section 1-106.13 - HACCP Plan and Variance Submittal

Current through June 24, 2024
A LICENSE applicant or LICENSE HOLDER shall submit
							 properly prepared HACCP PLAN and VARIANCE requests to the local inspector.
							 After review, the inspector shall forward the submissions to the DEPARTMENT for
							 approval.
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 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-106 - HACCP Plans › Section 1-106.14 - Conformance with Approved Variance and HACCP Plan Procedures

Current through June 24, 2024
If the DEPARTMENT grants a VARIANCE as specified in
							 1-104.11, or a HACCP PLAN is otherwise required as specified under section
							 1-106.11, the LICENSE HOLDER shall:
(A) Comply with the HACCP PLANS and
						  procedures that are submitted as specified under section 1-106.12 and APPROVED
						  as a basis for the modification or wavier; 
						  P and
(B) Maintain and provide to the REGULATORY
						  AUTHORITY or the DEPARTMENT, upon request, records specified under section
						  1-106.12 that demonstrate that the following routinely employed:
(1) Procedure for monitoring the CRITICAL
						  CONTROL POINTS, 
						  P
(2) Monitoring of the CRITICAL CONTROL
						  POINTS. 
						  Pf
(3) Verification of the effectiveness of the
						  operation or process, 
						  Pf and
(4) Necessary corrective actions if there is
						  a failure at a CRITICAL CONTROL POINT. 
						  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 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-107 - Confidentiality › Section 1-107.10 - Trade Secrets

Current through June 24, 2024
The REGULATORY AUTHORITY shall treat as confidential
							 in accordance with LAW, information that meets the criteria specified in LAW
							 for a trade secret and is contained on inspection report forms and in the plans
							 and specifications submitted.
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 2 - Management and Personnel › Part 2-1 - SUPERVISION › Subpart 2-101 - Responsibility › Section 2-101.11 - Assignment

Current through June 24, 2024
(A) Except as specified in ¶ (B) of this
						  section, the LICENSE HOLDER shall be the PERSON IN CHARGE or shall designate a
						  PERSON IN CHARGE and shall ensure that a PERSON IN CHARGE is present at the
						  FOOD ESTABLISHMENT during all hours of operation. 
						  Pf
(B) In a FOOD ESTABLISHMENT with two or more
						  separately LICENSED departments that are the legal responsibility of the same
						  LICENSE HOLDER and that are located on the same PREMISES, the LICENSE HOLDER
						  may, during specific time periods when food is not being prepared, packaged, or
						  served, designate a single PERSON IN CHARGE who is present on the PREMISES
						  during all hours of operation, and who is responsible for each separately
						  LICENSED FOOD ESTABLISHMENT on the PREMISES. 
						  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 2 - Management and Personnel › Part 2-1 - SUPERVISION › Subpart 2-102 - Knowledge › Section 2-102.12 - Certified Food Protection Manager

Current through June 24, 2024
(A) At least one
						  FOOD ESTABLISHMENT EMPLOYEE that has supervisory and management responsibility
						  and the authority to direct and control FOOD preparation and service shall be a
						  certified FOOD protection manager who has shown proficiency of required
						  information through passing a test that is part of an ACCREDITED PROGRAM as
						  specified in chapter 12 of this Code.
(B) This section does not apply to certain
						  types of FOOD ESTABLISHMENTS deemed by the DEPARTMENT to pose minimal risk of
						  causing, or contributing to, foodborne illness based on the nature of the
						  operation and extent of FOOD preparation.
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 2 - Management and Personnel › Part 2-1 - SUPERVISION › Subpart 2-102 - Knowledge › Section 2-102.20 - Food Protection Manager Certification

Current through June 24, 2024
(A) A PERSON IN
						  CHARGE who demonstrates knowledge by being a FOOD protection manager that is
						  certified by a FOOD protection manager certification program that is evaluated
						  and listed by a Conference for Food Protection-recognized accrediting agency as
						  conforming to the Conference for Food Protection Standards for Accreditation of
						  FOOD Protection Manager Certification Programs, as specified in chapter 12 of
						  this Code, is deemed to comply with ¶2-102.11(B).
(B) A FOOD ESTABLISHMENT that has an EMPLOYEE
						  that is certified by a FOOD protection manager certification program that is
						  evaluated and listed by a Conference for Food Protection-recognized accrediting
						  agency as conforming to the Conference for Food Protection Standards for
						  Accreditation of FOOD Protection Manager Certification Programs, as specified
						  in chapter 12 of this Code, is deemed to comply with §2-102.12.
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 2 - Management and Personnel › Part 2-2 - FOOD EMPLOYEE HEALTH › Subpart 2-201 - Responsibilities of License Holder, Person in Charge, Food Employees, and Conditional Employees › Section 2-201.11 - Responsibilities of License Holder, Person in Charge, Food Employees, and Conditional Employees

Current through June 24, 2024
(A) The LICENSE
						  HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the
						  PERSON IN CHARGE, information about their health and activities as they relate
						  to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL
						  EMPLOYEE shall report the information in a manner that allows the PERSON IN
						  CHARGE to reduce the RISK of foodborne disease transmission, including
						  providing necessary additional information, such as the date of onset of
						  symptoms and an illness, or of a diagnosis without symptoms, if the FOOD
						  EMPLOYEE or CONDITIONAL EMPLOYEE:
(1) Has any
						  of the following symptoms:
(a) Vomiting, 
						  P
(b) Diarrhea, 
						  P
(c) Jaundice, 
						  P
(d) Sore throat with fever, 
						  P or
(e) A lesion containing pus such as a boil or
						  infected wound that is open or draining and is:
(i) On the hands or wrists,
unless an
						  impermeable cover such as a finger cot or stall protects the lesion and a
						  SINGLE-USE glove is worn over the impermeable cover, 
						  P
(ii) On exposed portions of the arms,
unless the lesion is protected by an impermeable cover, 
						  P
or
(iii) On other parts of the body,
unless the lesion is covered by a dry, durable, tight-fitting bandage; 
						  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 2 - Management and Personnel › Part 2-2 - FOOD EMPLOYEE HEALTH › Subpart 2-201 - Responsibilities of License Holder, Person in Charge, Food Employees, and Conditional Employees › Section 2-201.12 - Exclusions and Restrictions

Current through June 24, 2024
The PERSON IN CHARGE shall EXCLUDE or RESTRICT a FOOD
							 EMPLOYEE from a FOOD ESTABLISHMENT in accordance with the following:
(A)
Except when the symptom is from a
						  noninfectious condition
, EXCLUDE a FOOD EMPLOYEE if the FOOD EMPLOYEE
						  is:
(1) Symptomatic with vomiting or
						  diarrhea; 
						  P or
(2) Symptomatic with vomiting or diarrhea and
						  diagnosed with an infection from Norovirus,
Shigella
spp.,
Salmonella
(nontyphoidal), or SHIGA TOXIN-PRODUCING
E.
						  COLI
. 
						  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 2 - Management and Personnel › Part 2-2 - FOOD EMPLOYEE HEALTH › Subpart 2-201 - Responsibilities of License Holder, Person in Charge, Food Employees, and Conditional Employees › Section 2-201.13 - Removal, Adjustment, or Retention of Exclusions and Restrictions

Current through June 24, 2024
The PERSON IN CHARGE shall adhere to the following
							 conditions when removing, adjusting, or retaining the EXCLUSION or RESTRICTION
							 of a FOOD EMPLOYEE:
(A) Except when a
						  FOOD EMPLOYEE is diagnosed with Typhoid fever or an infection from hepatitis A
						  virus or
Salmonella
Typhi:
(1) Reinstate a FOOD EMPLOYEE who was
						  EXCLUDED as specified under Subparagraph 2-201.12 (A) (1) if the FOOD EMPLOYEE:
(a) Is ASYMPTOMATIC for at least 24 hours; 
						  P or
(b) Provides to the PERSON IN CHARGE written
						  medical documentation from a HEALTH PRACTITIONER that states the symptom is
						  from a noninfectious condition. 
						  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 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-301 - Hands and Arms › Section 2-301.11 - Clean Condition

Current through June 24, 2024
FOOD EMPLOYEES shall keep their hands and exposed
							 portions of their arms clean. 
							 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 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-301 - Hands and Arms › Section 2-301.12 - Cleaning Procedure

Current through June 24, 2024
FOOD EMPLOYEES shall keep their hands and exposed
							 portions of their arms clean. 
							 P
(A) Except as specified in ¶ (D) of this
						  section, FOOD EMPLOYEES shall clean their hands and exposed portions of their
						  arms, including surrogate prosthetic devices for hands or arms for at least 20
						  seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as
						  specified under § 5-202.12 and Subpart 6-301. 
						  P
(B) FOOD EMPLOYEES shall use the following
						  cleaning procedure in the order stated to clean their hands and exposed
						  portions of their arms, including surrogate prosthetic devices for hands and
						  arms:
(1) Rinse under clean, running warm
						  water; 
						  P
(2) Apply an amount of cleaning compound
						  recommended by the cleaning compound manufacturer; 
						  P
(3) Rub together vigorously for at least 10
						  to 15 seconds while:
(a) Paying particular
						  attention to removing soil from underneath the fingernails during the cleaning
						  procedure, 
						  P and
(b) Creating friction on the surfaces of the
						  hands and arms or surrogate prosthetic devices for hands and arms, finger tips,
						  and areas between the fingers. 
						  P
(4) Thoroughly rinse under clean, running
						  warm water; 
						  P and
(5) Immediately follow the cleaning procedure
						  with thorough drying using a method as specified under § 6-301.12. 
						  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 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-301 - Hands and Arms › Section 2-301.13 - Special Handwash Procedures (Reserved)

Current through June 24, 2024
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 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-301 - Hands and Arms › Section 2-301.14 - When to Wash

Current through June 24, 2024
FOOD EMPLOYEES shall clean their hands and exposed
							 portions of their arms as specified under § 2-301.12 immediately before
							 engaging in FOOD preparation including working with exposed FOOD, clean
							 EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES, 
							 P and:
(A) After touching bare human body parts
						  other than clean hands and clean, exposed portions of arms; 
						  P
(B) After using the toilet room; 
						  P
(C) After caring for or handling SERVICE
						  ANIMALS or aquatic animals as specified in ¶ 2-403.11 (B); 
						  P
(D) Except as specified in ¶ 2-401.11
						  (B), after coughing, sneezing, using a handkerchief or disposable tissue, using
						  tobacco, eating, or drinking; 
						  P
(E) After handling soiled EQUIPMENT or
						  UTENSILS; 
						  P
(F) During FOOD preparation, as often as
						  necessary to remove soil and contamination and to prevent cross contamination
						  when changing tasks; 
						  P
(G) When switching between working with raw
						  FOOD and working with READY-TO-EAT FOOD; 
						  P
(H) Before putting on gloves to initiate a
						  task that involves working with FOOD; 
						  P and
(I) After engaging in other activities that
						  contaminate the hands. 
						  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 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-301 - Hands and Arms › Section 2-301.15 - Where to Wash

Current through June 24, 2024
(A) FOOD EMPLOYEES
						  shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing
						  facility and may not clean their hands in a sink used for FOOD preparation or
						  WAREWASHING, or in a service sink or a curbed cleaning facility used for the
						  disposal of mop water and similar liquid waste. 
						  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 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-301 - Hands and Arms › Section 2-301.16 - Hand Antiseptics

Current through June 24, 2024
(A) A hand
						  antiseptic used as a topical application, a hand antiseptic solution used as a
						  hand dip, or a hand antiseptic soap shall:
(1) Comply with one of the following:
(a) Be an APPROVED drug that is listed in the
						  FDA publication,
Approved Drug Products with Therapeutic Equivalence
						  Evaluations
as an APPROVED drug based on safety and effectiveness; 
						  Pf or
(b) Have active antimicrobial ingredients
						  that are listed in the FDA monograph for Over The Counter Health-Care
						  Antiseptic Drug Products as an antiseptic handwash; 
						  Pf 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 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-302 - Fingernails › Section 2-302.11 - Maintenance

Current through June 24, 2024
(A) FOOD EMPLOYEES shall keep their
						  fingernails trimmed, filed, and maintained so the edges and surfaces are
						  cleanable and not rough. 
						  Pf
(B) Unless wearing intact gloves in good
						  repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial
						  fingernails when working with exposed 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 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-303 - Jewelry › Section 2-303.11 - Prohibition

Current through June 24, 2024
Except for
a plain ring such as a wedding
							 band
, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry
							 including medical information jewelry on their arms and
							 hands.
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 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-304 - Outer Clothing › Section 2-304.11 - Clean Condition

Current through June 24, 2024
FOOD EMPLOYEES shall wear clean outer clothing to
							 prevent contamination of 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 2 - Management and Personnel › Part 2-4 - HYGIENIC PRACTICES › Subpart 2-401 - Food Contamination Prevention › Section 2-401.11 - Eating, Drinking, or Using Tobacco

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, an EMPLOYEE shall eat, drink, or use
						  any form of tobacco only in designated areas where the contamination of exposed
						  FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and
						  SINGLE-USE ARTICLES; or other items needing protection cannot result.
(B)
A FOOD EMPLOYEE may drink from a
						  closed BEVERAGE container if the container is handled to prevent contamination
						  of:
(1)
The EMPLOYEE'S
						  hands;
(2)
The
						  container; and
(3)
Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped
						  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 2 - Management and Personnel › Part 2-4 - HYGIENIC PRACTICES › Subpart 2-401 - Food Contamination Prevention › Section 2-401.12 - Discharges from the Eyes, Nose, and Mouth

Current through June 24, 2024
FOOD EMPLOYEES experiencing persistent sneezing,
							 coughing, or a runny nose that causes discharges from the eyes, nose, or mouth
							 may not work with exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or
							 unwrapped SINGLE-SERVICE or 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 2 - Management and Personnel › Part 2-4 - HYGIENIC PRACTICES › Subpart 2-401 - Food Contamination Prevention › Section 2-401.13 - Bandages, Finger Cots, or Stall products on Wrists, Hands or Fingers

Current through June 24, 2024
An impermeable cover such as a bandage, finger cot or
							 stall located on the wrist, hand or finger of a FOOD EMPLOYEE working with
							 exposed FOOD shall be covered with a single-use glove. 
							 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 2 - Management and Personnel › Part 2-4 - HYGIENIC PRACTICES › Subpart 2-402 - Hair Restraints › Section 2-402.11 - Effectiveness

Current through June 24, 2024
(A) Except as provided in ¶ (B) of this
						  section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings
						  or nets, beard restraints, and clothing that covers body hair, that are
						  designed and worn to effectively keep their hair from contacting exposed FOOD;
						  clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and
						  SINGLE-USE ARTICLES.
(B)
This section does not apply to FOOD EMPLOYEES such as counter staff who
						  only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff
						  if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT,
						  UTENSILS, and LINENS; and unwrapped 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 2 - Management and Personnel › Part 2-4 - HYGIENIC PRACTICES › Subpart 2-403 - Animals › Section 2-403.11 - Handling Prohibition

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, FOOD EMPLOYEES may not care for or
						  handle animals that may be present such as patrol dogs, SERVICE ANIMALS, or
						  pets that are allowed as specified in Subparagraphs 6-501.115 (B) (2)- (5). 
						  Pf
(B)
FOOD EMPLOYEES with SERVICE
						  ANIMALS may handle or care for their SERVICE ANIMALS and FOOD EMPLOYEES may
						  handle or care for FISH in aquariums or MOLLUSCAN SHELLFISH or crustacea in
						  display tanks if they wash their hands as specified under § 2-301.12 and
						  ¶ 2-301.14 (C).
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 2 - Management and Personnel › Part 2-5 - RESPONDING TO CONTAMINATION EVENTS › Subpart 2-501 - Procedures for Responding › Section 2-501.11 - Clean-up of Vomiting and Diarrheal Events

Current through June 24, 2024
A FOOD ESTABLISHMENT shall have procedures for
							 EMPLOYEES to follow when responding to vomiting or diarrheal events that
							 involve the discharge of vomitus or fecal matter onto surfaces in the FOOD
							 ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must
							 take to minimize the spread of contamination and the exposure of EMPLOYEES,
							 CONSUMERS, FOOD, and surfaces to vomitus or fecal matter. 
							 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 3-1 - CHARACTERISTICS › Subpart 3-101 - Condition › Section 3-101.11 - Safe, Unadulterated, and Honestly Presented

Current through June 24, 2024
FOOD shall be safe, unADULTERATED, and, as specified
							 under § 3-601.12, honestly presented. 
							 P
The following common ingredients may cause
								allergic reactions: EGGS (albumen, whites, meringue); Milk and Milk Products
								(Whey, Nonfat Dry Milk, Casein, Sodium Caseinate etc.); Peanuts (peanut butter,
								unrefined peanut oil, and flour); Wheat & Wheat Proteins (malt, caramel
								color, flour); Tree Nuts (almonds, walnuts, pecans, etc.; each is a separate
								allergen, or the unrefined oils of these products); Soybeans and Soy Products
								(hydrogenated soy protein, tofu, and unrefined soybean oil); FISH; Shellfish;
								and Crustaceans.
Note:
The following common ingredients
								may cause adverse reactions: Monosodium Glutamate, Strawberries, Chocolate,
								Sulfites, and FOOD colors.
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 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-201 - Sources › Section 3-201.11 - Compliance with Food Law

Current through June 24, 2024
(A) FOOD shall be
						  obtained from sources that comply with LAW. 
						  P
(B) FOOD prepared in a private home may not
						  be used or offered for human consumption in a FOOD ESTABLISHMENT. 
						  P
(C) PACKAGED FOOD shall be labeled as
						  specified in LAW, including 21 CFR 101 - Food Labeling; 9 CFR 317 - Labeling,
						  Marking Devices, and Containers; and 9 CFR 381 Subpart N- Labeling and
						  Containers; and as specified under §§ 3-202.17, 3-202.18; and s.
						  ATCP 55.10(1), (2), (4)
						  and (7). 
						  Pf
(D) FISH,
other than those specified
						  in paragraph 3-402.11 (B), that are intended for consumption in raw or
						  undercooked form and allowed as specified in paragraph 3-401.11 (D), may be
						  offered for sale or service if they are obtained from a supplier that freezes
						  the FISH as specified under § 3-402.11; or if they are frozen on the
						  PREMISES as specified under § 3-402.11 and records are retained as
						  specified under § 3-402.12.
(E) WHOLE-MUSCLE, INTACT BEEF steaks that are
						  intended for consumption in an undercooked form without a CONSUMER advisory as
						  specified in ¶ 3-401.11 (C) shall be:
(1) Obtained from a FOOD PROCESSING PLANT
						  that, upon request by the purchaser, PACKAGES the steaks and labels them, to
						  indicate that the steaks meet the definition of WHOLE-MUSCLE, INTACT BEEF, 
						  Pf or
(2) Deemed acceptable by the REGULATORY
						  AUTHORITY based on other evidence, such as written buyer specifications or
						  invoices, that indicates that the steaks meet the definition of WHOLE-MUSCLE,
						  INTACT BEEF; 
						  Pf and
(3) If individually cut in a FOOD
						  ESTABLISHMENT:
(a) Cut from WHOLE-MUSCLE,
						  INTACT BEEF that is labeled by a FOOD PROCESSING PLANT as specified in
						  Subparagraph (E)(1) of this section or identified as specified in Subparagraph
						  (E)(2) of this section, 
						  Pf
(b) Prepared so they remain intact, 
						  Pf and
(c) If PACKAGED for undercooking in a FOOD
						  ESTABLISHMENT, labeled as specified in Subparagraph (E)(1) of this section or
						  identified as specified in Subparagraph (E)(2) of this section. 
						  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 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-201 - Sources › Section 3-201.12 - Food in a Hermetically Sealed Container

Current through June 24, 2024
FOOD in a HERMETICALLY SEALED CONTAINER, shall be
							 obtained from a FOOD PROCESSING PLANT that is regulated by the FOOD regulatory
							 agency that has jurisdiction over the plant. 
							 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 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-201 - Sources › Section 3-201.13 - Fluid Milk and Milk Products

Current through June 24, 2024
Fluid milk and milk products shall be obtained from
							 sources that comply with GRADE A STANDARDS as specified in LAW. 
							 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 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-201 - Sources › Section 3-201.14 - Fish

Current through June 24, 2024
(A) FISH that are received for sale or
						  service shall be:
(1) Commercially and legally
						  caught or harvested; 
						  P or
(2) APPROVED for sale or service. 
						  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 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-201 - Sources › Section 3-201.15 - Molluscan Shellfish

Current through June 24, 2024
(A) MOLLUSCAN
						  SHELLFISH shall be obtained from sources according to LAW and the requirements
						  specified in the U.S. Department of Health and Human Services, Public Health
						  Service, Food and Drug Administration, National Shellfish Sanitation Program
						  Guide for the Control of Molluscan Shellfish. 
						  P
Note:
You may obtain a copy by
							 contacting US Food and Drug Administration Center for Food Safety and Applied
							 Nutrition 5100 Paint Branch Parkway College Park, MD 20740-3835, 1-888-SAFEFOOD
							 or by contacting
www.cfsan.fda.gov
. You
							 can also contact the department of agriculture, trade and consumer protection
							 (see §1-103.10).
(B)
						  MOLLUSCAN SHELLFISH received in interstate commerce shall be from sources that
						  are listed in the Interstate Certified Shellfish Shippers List. 
						  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 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-201 - Sources › Section 3-201.16 - Wild Mushrooms

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, mushroom species picked in the wild
						  shall not be offered for sale or service by a FOOD ESTABLISHMENT unless the
						  FOOD ESTABLISHMENT has been APPROVED to do so. 
						  P
(B)
This section does not apply
						  to:
(1)
Cultivated wild
						  mushroom species that are grown, harvested, and PROCESSED in an operation that
						  is regulated by the FOOD regulatory agency that has jurisdiction over the
						  operation; or
(2)
Wild mushroom species if they are in packaged form and are the product
						  of a FOOD PROCESSING PLANT that is regulated by the FOOD regulatory agency that
						  has jurisdiction over the plant.
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 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-201 - Sources › Section 3-201.17 - Game Animals

Current through June 24, 2024
(A) If GAME ANIMALS
						  are received for sale or service they shall be:
(1) Commercially raised for FOOD 
						  P and:
(a) Raised, slaughtered, and PROCESSED under
						  a voluntary inspection program that is conducted by the agency that has animal
						  health jurisdiction, 
						  P or
(b) Under a routine inspection program
						  conducted by a regulatory agency other than the agency that has animal health
						  jurisdiction, 
						  P and
(c) Raised, slaughtered, and PROCESSED
						  according to:
(i) LAWS governing MEAT and
						  POULTRY as determined by the agency that has animal health jurisdiction and the
						  agency that conducts the inspection program, 
						  P and
(ii) Requirements which are developed by the
						  agency that has animal health jurisdiction and the agency that conducts the
						  inspection program with consideration of factors such as the need for
						  antemortem and post-mortem examination by an APPROVED veterinarian or
						  veterinarian's designee; 
						  P