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 2-103 - Duties › Section 2-103.11 - Person in Charge

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