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 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-202 - Specifications for Receiving › Section 3-202.11 - Temperature

Current through June 24, 2024
(A) Except as specified in ¶ (B) or (G)
						  of this section, refrigerated, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall
						  be at a temperature of 5°C (41 °F) or below when
						  received.P
(B)
If a temperature other than
						  5°C (41 °F) for a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD is specified
						  in LAW governing its distribution, such as LAWS governing milk and MOLLUSCAN
						  SHELLFISH, the FOOD may be received at the specified
						  temperature.
(C) Raw EGGS
						  shall be received in refrigerated EQUIPMENT that maintains an ambient air
						  temperature of 7°C (45°F) or
						  less.P
(D) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD
						  that is cooked to a temperature and for a time specified under §§
						  3-401.11 to 3-401.13 and received hot shall be at a temperature of 57°C
						  (135°F) or above.P
(E) A FOOD that is labeled frozen and shipped
						  frozen by a FOOD PROCESSING PLANT shall be received frozen. 
						  Pf
(F) Upon receipt, TIME/TEMPERATURE CONTROL
						  FOR SAFETY FOOD shall be free of evidence of previous temperature abuse. 
						  Pf
(G) Cheese curds intended for the production
						  of Cheddar cheese manufactured at a Wisconsin-licensed dairy plant as specified
						  in ch. ATCP 65, Wis. Admin. Code, may be received at temperatures other than
						  5°C (41 °F); if
(a) They are
						  immediately placed in refrigerated EQUIPMENT that maintains an ambient air
						  temperature of 5°C (41 °F) or less and meet cooling requirements as
						  specified under § 3-501.14 (B), orP
(b) They are held at ambient air temperatures
						  according to the requirements of § 3-501.19 (D)
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 3-202 - Specifications for Receiving › Section 3-202.12 - Additives

Current through June 24, 2024
FOOD may not contain unAPPROVED FOOD ADDITIVES or
							 ADDITIVES that exceed amounts specified in 21 CFR 170 to 180 relating to FOOD
							 ADDITIVES, generally recognized as safe or prior sanctioned substances that
							 exceed amounts specified in 21 CFR 181 to 186, substances that exceed amounts
							 specified in 9 CFR Subpart C Section 424.21(b) Use of Food Ingredients and
							 Sources of Radiation, or pesticide residues that exceed provisions specified in
							 40 CFR 180 Tolerances and Exemptions for Pesticide Chemical Residues in 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 3 - Food › Part 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-202 - Specifications for Receiving › Section 3-202.13 - Eggs

Current through June 24, 2024
EGGS shall be received clean and sound and may not
							 exceed the RESTRICTED EGG tolerances as specified in s.
							 ATCP
							 88.26. 
							 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 3-202 - Specifications for Receiving › Section 3-202.14 - Eggs and Milk Products, Pasteurized

Current through June 24, 2024
(A) EGG PRODUCTS
						  shall be obtained pasteurized. 
						  P
(B) Fluid and dry milk and milk products
						  shall:
(1) Be obtained pasteurized; 
						  P and
(2) 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 3-202 - Specifications for Receiving › Section 3-202.15 - Package Integrity

Current through June 24, 2024
FOOD PACKAGES shall be in good condition and protect
							 the integrity of the contents so that the FOOD is not exposed to ADULTERATION
							 or potential contaminants. 
							 Pf
Wisconsin Administrative Code › Department of 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 3-202 - Specifications for Receiving › Section 3-202.16 - Ice

Current through June 24, 2024
Ice for use as a FOOD or a cooling medium shall be
							 made from DRINKING WATER.P
Wisconsin Administrative Code › Department of 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 3-202 - Specifications for Receiving › Section 3-202.17 - Shucked Shellfish, Packaging and Identification

Current through June 24, 2024
(A) Raw SHUCKED SHELLFISH shall be obtained
						  in nonreturnable PACKAGES which bear a legible label that identifies the: 
						  Pf
(1) Name, address, and CERTIFICATION NUMBER
						  of the shucker, packer or repacker of the MOLLUSCAN SHELLFISH; 
						  Pf and
(2) The "sell by" or "best if used by" date
						  for PACKAGES with a capacity of less than 1.89 L (one-half gallon) or the date
						  shucked for PACKAGES with a capacity of 1.89 L (one-half gallon) or more. 
						  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 3-202 - Specifications for Receiving › Section 3-202.18 - Shellstock Identification

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

Current through June 24, 2024
When received by a FOOD ESTABLISHMENT, SHELLSTOCK
							 shall be reasonably free of mud, dead shellfish, and shellfish with broken
							 shells. Dead shellfish or SHELLSTOCK with badly broken shells shall be
							 discarded.
Wisconsin Administrative Code › Department of 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 3-202 - Specifications for Receiving › Section 3-202.110 - Juice Treated

Current through June 24, 2024
Pre-PACKAGED JUICE shall:
(A) Be obtained from a processor with a HACCP
						  system as specified in 21 CFR 120 Hazard Analysis and Critical Control (HACCP)
						  Systems; 
						  Pf and
(B) Be obtained pasteurized or otherwise
						  treated to attain a 5-log reduction of the most resistant microorganism of
						  public health significance as specified in 21 CFR Part 120.24 Process Controls.
						  
						  P
For JUICE PACKAGED in a FOOD ESTABLISHMENT see
								3-404.11
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 3-203 - Original Containers and Records › Section 3-203.11 - Molluscan Shellfish, Original Container

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

Current through June 24, 2024
(A) Except as
						  specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels
						  shall remain attached to the container in which the SHELLSTOCK are received
						  until the container is empty. 
						  Pf
(B) The date when the last SHELLSTOCK from
						  the container is sold or served shall be recorded on the tag or label. 
						  Pf
(C) The identity of the source of SHELLSTOCK
						  that are sold or served shall be maintained by retaining SHELLSTOCK tags or
						  labels for 90 calendar days from the date that is recorded on the tag or label,
						  as specified under ¶ (B) of this section, by: 
						  Pf
(1) Using an APPROVED record keeping system
						  that keeps the tags or labels in chronological order correlated to the date
						  that is recorded on the tag or label, as specified under ¶ (B) of this
						  section; 
						  Pf and
(2) If SHELLSTOCK are removed from their
						  tagged or labeled container:
(a) Preserving
						  source identification by using a record keeping system as specified under
						  Subparagraph (C) (1) of this section, 
						  Pf and
(b) Ensuring that SHELLSTOCK from one tagged
						  or labeled container are not COMMINGLED with SHELLSTOCK from another container
						  with different CERTIFICATION NUMBERS; different harvest dates; or different
						  growing areas as identified on the tag or label before being ordered by the
						  CONSUMER. 
						  Pf
Wisconsin Administrative Code › Department of 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 3-203 - Original Containers and Records › Section 3-203.13 - Grinding Log, Ground Beef

Current through June 24, 2024
(A) Grinding
						  records shall be kept for any raw ground beef manufactured in a retail FOOD
						  ESTABLISHMENT as specified under
						  9 CFR
						  320.1(b)(4),
						  320.2
						  and
						  320.3.
						  This does not apply to non-intact products such as mechanically tenderized or
						  needle injected raw beef.
(B)
						  Retail FOOD ESTABLISHMENTS, including restaurants, that grind beef for sale as
						  raw ground beef or another not READY-TO-EAT FOOD, shall maintain the following
						  records:
(1) The establishment number or
						  license number of the facility that supplies the beef used to grind each lot of
						  raw ground beef product;
(2) All
						  beef supplier lot numbers and production dates;
(3) The names of the supplied beef, including
						  beef components and any materials (rework or regrind) carried over from one
						  production lot to the next;
(4) The
						  date and time each lot of raw ground beef product is produced;
(5) The date and time when grinding EQUIPMENT
						  and other related FOODCON-TACT SURFACES are cleaned and sanitized.
NOTE:
A ground beef lot is defined as
							 the amount of ground beef produced during an identified date and time period
							 from one complete clean up to another.
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 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-301 - Preventing Contamination by Food Employees › Section 3-301.11 - Preventing Contamination from Hands

Current through June 24, 2024
(A) FOOD EMPLOYEES
						  shall wash their hands as specified under § 2-301.12.
(B)
Except when washing fruits and
						  vegetables as specified under § 3-302.15 or as specified in ¶¶
						  (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed,
						  READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as
						  deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. 
						  P
(C) FOOD EMPLOYEES shall minimize bare hand
						  and arm contact with exposed FOOD that is not in a ready-to-eat form. 
						  Pf
(D)
Paragraph (B) of this section
						  does not apply to a FOOD EMPLOYEE that contacts exposed, READY-TO-EAT FOOD with
						  bare hands at the time the READY-TO-EAT FOOD is being added as an ingredient to
						  a FOOD that:
(1)
Contains a
						  raw animal FOOD and is to be cooked in the FOOD ESTABLISHMENT to heat all parts
						  of the FOOD to the minimum temperatures specified in ¶¶
						  3-401.11(A)-(B) or §3-401.12; or
(2)
Does not contain a raw animal
						  FOOD but is to be cooked in the FOOD ESTABLISHMENT to heat all parts of the
						  FOOD to a temperature of at least 63_C (145_F).
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 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-301 - Preventing Contamination by Food Employees › Section 3-301.12 - Preventing Contamination when Tasting

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

Current through June 24, 2024
(A) FOOD shall be protected from cross
						  contamination by:
(1) Except as specified in
						  (1) (d) below, separating raw animal FOODS during storage, preparation,
						  holding, and display from:
(a) Raw
						  READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or
						  MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and
						  vegetables, 
						  P and
(b) Cooked READY-TO-EAT FOOD; 
						  P
(c) Fruits and vegetables before they are
						  washed as specified under § 3-302.15.
(d)
Frozen, commercially PROCESSED
						  and PACKAGED raw animal FOOD may be stored or displayed with or above frozen,
						  commercially PROCESSED and PACKAGED, READY-TO-EAT FOOD.
Wisconsin Administrative Code › Department of 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 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-302 - Preventing Food and Ingredient Contamination › Section 3-302.12 - Food Storage Containers, Identified with Common Name of Food

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

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

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

Current through June 24, 2024
(A)
Except
						  as specified in ¶ (B) of this section and except for whole, raw fruits and
						  vegetables that are intended for washing by the CONSUMER before
						  consumption
, raw fruits and vegetables shall be thoroughly washed in
						  water to remove soil and other contaminants before being cut, combined with
						  other ingredients, cooked, served, or offered for human consumption in
						  READY-TO-EAT form.
(B) Fruits and
						  vegetables may be washed by using chemicals as specified under
						  §7-204.12.
(C) Devices used
						  for on-site generation of chemicals meeting the requirements specified in
						  21
						  CFR 173.315, Chemicals used in the washing or
						  to assist in the peeling of fruits and vegetables, for the washing of raw,
						  whole fruits and vegetables shall be used in accordance with the manufacturer's
						  instructions. 
						  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 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-303 - Preventing Contamination from Ice Used as a Coolant › Section 3-303.11 - Ice Used as Exterior Coolant, Prohibited as Ingredient

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

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

Current through June 24, 2024
FOOD shall only contact surfaces of:
(A) EQUIPMENT and UTENSILS that are cleaned
						  as specified under Part 4-6 of this Code and SANITIZED as specified under Part
						  4-7 of this Code;P
(B) SINGLE-SERVICE and SINGLE-USE ARTICLES; 
						  P or
(C) LINENS, such as cloth napkins, as
						  specified under § 3-304.13 that are laundered as specified under Part 4-8
						  of this Code.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 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-304 - Preventing Contamination from Equipment, Utensils, and Linens › Section 3-304.12 - In-Use Utensils, Between-Use Storage

Current through June 24, 2024
During pauses in FOOD preparation or dispensing, FOOD
							 preparation and dispensing UTENSILS shall be stored:
(A) Except as specified under ¶ (B) of
						  this section, in the FOOD with their handles above the top of the FOOD and the
						  container;
(B) In FOOD that is not
						  TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of
						  the FOOD within containers or EQUIPMENT that can be closed, such as bins of
						  sugar, flour, or cinnamon;
(C) On a
						  clean portion of the FOOD preparation table or cooking EQUIPMENT only if the
						  in-use UTENSIL and the FOOD-CONTACT SURFACE of the FOOD preparation table or
						  cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under
						  §§ 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity
						  to flush particulates to the drain, if used with moist FOOD such as ice cream
						  or mashed potatoes;
(E) In a clean,
						  protected location if the UTENSILS, such as ice scoops, are used only with a
						  FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; or
(F) In a container of water if the water is
						  maintained at a temperature of at least 57°C (135°F) and the container
						  is cleaned at a frequency specified under Subparagraph 4-602.11
						  (D)(7).
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 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-304 - Preventing Contamination from Equipment, Utensils, and Linens › Section 3-304.13 - Linens and Napkins, Use Limitation

Current through June 24, 2024
LINENS, such as cloth napkins, may not be used in
							 contact with FOOD
unless they are used to line a container for the
							 service of FOODS and the LINENS and napkins are replaced each time the
							 container is refilled for a new CONSUMER.
Wisconsin Administrative Code › Department of 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 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-304 - Preventing Contamination from Equipment, Utensils, and Linens › Section 3-304.14 - Wiping Cloths, Use Limitation

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

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

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

Current through June 24, 2024
(A) Except as
						  specified in ¶¶ (B)- (E) of this section, empty containers returned
						  to a FOOD ESTABLISHMENT for cleaning and refilling with FOOD shall be cleaned
						  and refilled in a regulated FOOD PROCESSING PLANT. 
						  P
(B)
A take-home FOOD container
						  returned to a FOOD ESTABLISHMENT may be refilled at a FOOD ESTABLISHMENT with
						  FOOD if the FOOD container is:
(1)
Designed and constructed for reuse and in accordance with the
						  requirements specified under Part 4-1 and 4-2; 
						  P
(2)
One that was initially provided
						  by the FOOD ESTABLISHMENT to the CONSUMER, either empty or filled with FOOD by
						  the FOOD ESTABLISHMENT, for the purpose of being returned for
						  reuse;
(3)
Returned to the FOOD ESTABLISHMENT by the CONSUMER after
						  use;
(4)
Subject
						  to the following steps before being refilled with FOOD:
(a)
Cleaned as specified under Part
						  4-6 of this Code,
(b)
Sanitized as specified under Part 4-7 of this Code; 
						  P
(c)
Visually inspected by a FOOD
						  EMPLOYEE to verify that the container, as returned, meets the requirements
						  specified under Part 4-1 and 4-2; 
						  P 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 3 - Food › Part 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-305 - Preventing Contamination from the Premises › Section 3-305.11 - Food Storage

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

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

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

Current through June 24, 2024
During preparation, unPACKAGED FOOD shall be
							 protected from environmental sources of contamination.
Wisconsin Administrative Code › Department of 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 3-3 - PROTECTION FROM CONTAMINATION AFTER RECEIVING › Subpart 3-306 - Preventing Contamination by Consumers › Section 3-306.11 - Food Display

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

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

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

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

Current through June 24, 2024
FOOD shall be protected from contamination that may
							 result from a factor or source not specified under Subparts 3-301-
							 3-306.
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 3-401 - Cooking › Section 3-401.11 - Raw Animal Foods

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

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

Current through June 24, 2024
Plant foods such as fruits, and vegetables, roots and
							 grains that are cooked for hot holding shall be cooked to a temperature of
							 57°C (135°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 3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-401 - Cooking › Section 3-401.14 - Non-Continuous Cooking of Raw Animal Foods

Current through June 24, 2024
Raw animal FOODS that are cooked using a
							 NON-CONTINUOUS cooking process shall be:
(A) Subject to an initial heating process
						  that is no longer than sixty minutes in
						  duration;P
(B) Immediately after initial heating, cooled
						  according to the time and temperature parameters specified for cooked
						  TIME/TEMPERATURE CONTROL SAFETY FOOD under ¶ 3-501.14
						  (A);P
(C) After cooling, held frozen or cold, as
						  specified for TIME/TEMPERATURE CONTROL SAFETY FOOD under ¶ 3-501.16 (A)
						  (2);P
(D) Prior to sale or service, cooked using a
						  process that heats all parts of the FOOD to a temperature and for a time as
						  specified under ¶¶ 3-401.11 (A)- (C); 
						  P
(E) Cooled according to the time and
						  temperature parameters specified for cooked TIME/TEMPERATURE CONTROL SAFETY
						  FOOD under ¶ 3-501.14 (A) if not either hot held as specified under ¶
						  3-501.16 (A), served immediately, or held using time as a public health control
						  as specified under § 3-501.19 after complete cooking; 
						  P and
(F) Prepared and stored according to written
						  procedures that:
(1) Have obtained prior
						  APPROVAL from the REGULATORY AUTHORITY; 
						  Pf
(2) Are maintained in the FOOD ESTABLISHMENT
						  and are available to the REGULATORY AUTHORITY upon request; 
						  Pf
(3) Describe how the requirements specified
						  under ¶ (A) - (E) of this section are to be monitored and documented by
						  the LICENSE HOLDER and the corrective actions to be taken if the requirements
						  are not met; 
						  Pf
(4) Describe how the FOODS, after initial
						  heating, but prior to complete cooking, are to be marked or otherwise
						  identified as FOODS that must be cooked as specified under ¶ (D) of this
						  section prior to being offered for sale or service; 
						  Pf and
(5) Describe how the FOODS, after initial
						  heating but prior to cooking as specified under ¶ (D) of this section, are
						  to be separated from READY-TO-EAT FOODS as specified under ¶ 3-302.11. 
						  Pf
Wisconsin Administrative Code › Department of 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 3-402 - Freezing › Section 3-402.11 - Parasite Destruction

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

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

Current through June 24, 2024
Cooked and refrigerated FOOD that is prepared for
							 immediate service in response to an individual CONSUMER order, such as a roast
							 beef sandwich au jus, may be served at any temperature.