Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 2 - Management and Personnel › Part 2-1 - SUPERVISION › Subpart 2-102 - Knowledge › Section 2-102.11 - Demonstration

Current through June 24, 2024
Based on the RISKS of foodborne illness inherent to
							 the FOOD operation, during inspections and upon request the PERSON IN CHARGE
							 shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease
							 prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT
							 principles, and the requirements of this Code. The PERSON IN CHARGE shall
							 demonstrate this knowledge by:
(A)
						  Complying with this Code by having no violations of PRIORITY ITEMS during the
						  current inspection;Pf
(B) Being a current CERTIFIED FOOD MANAGER
						  who has shown proficiency by meeting requirements for FOOD manager
						  certification specified in Chapter 12; 
						  Pf or
Note:
FOOD ESTABLISHMENTS meeting the
							 applicability requirements specified in § 12-101.11 are required to employ
							 at least one individual who is a certified food manager that holds a valid
							 certificate of food protection practices as required in s.
							 254.71(1r),
							 Stats.
(C) Demonstrating
						  FOOD safety principles based on the PERMITTED/LICENSED establishment's specific
						  FOOD operations. The areas of knowledge include:
(1) Describing the relationship between the
						  prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE 
						  Pf
(2) Explaining the responsibility of the
						  PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD
						  EMPLOYEE who has a disease or medical condition that may cause foodborne
						  disease; 
						  pf
(3) Describing the symptoms associated with
						  the diseases that are transmissible through FOOD; 
						  Pf
(4) Explaining the significance of the
						  relationship between maintaining the time and temperature of POTENTIALLY
						  HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) and the prevention of
						  foodborne illness; 
						  Pf
(5) Explaining the HAZARDS involved in the
						  consumption of raw or undercooked MEAT, POULTRY, EGGS, and FISH; 
						  Pf
(6) Stating the required FOOD temperatures
						  and times for safe cooking of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE
						  CONTROL FOR SAFETY FOOD) including MEAT, POULTRY, EGGS, and FISH; 
						  Pf
(7) Stating the required temperatures and
						  times for the safe refrigerated storage, hot holding, cooling, and reheating of
						  POTENTIALLY HAZARDOUS FOOD (TIME/ TEMPERATURE CONTROL FOR SAFETY FOOD); 
						  Pf
(8) Describing the relationship between the
						  prevention of foodborne illness and the management and control of the
						  following:
(a) Cross contamination, 
						  Pf
(b) Hand contact with READY-TO-EAT FOODS, 
						  Pf
(c) Handwashing, 
						  Pf and
(d) Maintaining the FOOD ESTABLISHMENT in a
						  clean condition and in good repair; 
						  Pf
(9) Describing FOODS identified as MAJOR FOOD
						  ALLERGENS and the symptoms that a MAJOR FOOD ALLERGEN could cause in a
						  sensitive individual who has an allergic reaction. 
						  Pf
(10) Explaining the relationship between FOOD
						  safety and providing EQUIPMENT that is:
(a)
						  Sufficient in number and capacity, 
						  Pf and
(b) Properly designed, constructed, located,
						  installed, operated, maintained, and cleaned; 
						  Pf
(11) Explaining correct procedures for
						  cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT; 
						  Pf
(12) Identifying the source of water used and
						  measures taken to ensure that it remains protected from contamination such as
						  providing protection from back-flow and precluding the creation of cross
						  connections; 
						  Pf
(13) Identifying POISONOUS OR TOXIC MATERIALS
						  in the FOOD ESTABLISHMENT and the procedures necessary to ensure that they are
						  safely stored, dispensed, used, and disposed of according to LAW; 
						  Pf
(14) Identifying CRITICAL CONTROL POINTS in
						  the operation from purchasing through sale or service that when not controlled
						  may contribute to the transmission of foodborne illness and explaining steps
						  taken to ensure that the points are controlled in accordance with the
						  requirements of this Code; 
						  Pf
(15) Explaining the details of how the PERSON
						  IN CHARGE and FOOD EMPLOYEES comply with the HACCP PLAN if a plan is required
						  by the LAW, this Code, an approved procedure, or a RISK CONTROL PLAN developed
						  by the REGULATORY AUTHORITY and the establishment; 
						  Pf
(16) Explaining the responsibilities, rights,
						  and authorities assigned by this Code to the:
(a) FOOD EMPLOYEE, 
						  Pf
(b) CONDITIONAL EMPLOYEE, 
						  Pf
(c) PERSON IN CHARGE, 
						  Pf
(d) REGULATORY AUTHORITY; 
						  Pf and
(17) Explaining how the PERSON IN CHARGE,
						  FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting
						  responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. 
						  Pf