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 8 - Public Toilet Rooms › Part 8-2 - SUPERVISION, MAINTENANCE AND LOCATION › Subpart 8-201 - Supervision › Section 8-201.15 - Waste Receptacles

Current through June 24, 2024
(A) EASILY
						  CLEANABLE receptacles shall be provided for waste materials.
(B) Toilet rooms used by women shall be
						  provided with a waste receptacle as specified in §5-501.17.
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 8 - Public Toilet Rooms › Part 8-2 - SUPERVISION, MAINTENANCE AND LOCATION › Subpart 8-201 - Supervision › Section 8-201.16 - Toilet Maintenance

Current through June 24, 2024
Public toilet rooms shall:
(A) Have a supply of toilet tissue available
						  at each toilet; and
(B) Be clean
						  and in good repair.
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 8 - Public Toilet Rooms › Part 8-3 - HANDWASHING › Subpart 8-301 - Located and Equipped › Section 8-301.11 - Handwashing facilities

Current through June 24, 2024
Handwashing facilities:
(A) Shall be located in all public toilet
						  rooms.
(B) Shall be equipped to
						  provide water at a temperature as specified in § 5-202.12.
(C) Shall be provided with soap and single
						  use hand drying devices; and
(D) If
						  used by FOOD EMPLOYEES, shall comply with ¶ 5-202.12 (C), 5-203.11,
						  5-205.11 and 6-301.14.
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 9 - Mobile Food Establishments › Part 9-1 - GENERAL REQUIREMENTS › Subpart 9-101 - Applicable Code › Section 9-101.10 - Applicable Code

Current through June 24, 2024
In addition to the specific requirements of this
							 chapter, Chapter 1 through Chapter 7 of this Code apply to MOBILE FOOD
							 ESTABLISHMENTS as applicable.
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 9 - Mobile Food Establishments › Part 9-1 - GENERAL REQUIREMENTS › Subpart 9-102 - Warewashing Operation › Section 9-102.11 - Warewashing Operation

Current through June 24, 2024
WAREWASHING EQUIPMENT is not required on a MOBILE
							 FOOD ESTABLISHMENT if any of the following conditions apply:
(A) FOOD is limited to prePACKAGED FOOD items
						  and BEVERAGES dispensed in single servings from covered urns or other protected
						  EQUIPMENT;
(B) Additional equipment
						  is available so that cleaning frequency requirements are met as required in
						  4-602.11 and equipment is replenished as necessary, and ware-washing facilities
						  are provided at the service base; or
(C) UTENSILS and serving EQUIPMENT are
						  limited to SINGLE-SERVICE ARTICLES only.
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 9 - Mobile Food Establishments › Part 9-1 - GENERAL REQUIREMENTS › Subpart 9-103 - Service Base › Section 9-103.11 - Service Base

Current through June 24, 2024
Every MOBILE FOOD ESTABLISHMENT shall have a SERVICE
							 BASE of operations consisting of:
(A)
						  Except as provided in ¶ (D) of this section, an enclosed building of
						  sufficient size to accommodate mobile units for servicing, cleaning,
						  inspection, and maintenance.
(B) An
						  APPROVED water supply as specified in §§ 5-101.11, 5-104.11, and
						  5-104.12.
(C) APPROVED facilities
						  for liquid waste disposal as specified in § 5-403.11.
(D) If APPROVED by the DEPARTMENT, an
						  enclosed building as specified in ¶ (A) of this section, may not be
						  required as a SERVICE BASE if it can be demonstrated that the lack of such a
						  building will not interfere with the sanitary operation or servicing, cleaning,
						  inspection and maintenance of the MOBILE FOOD ESTABLISHMENT.
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 9 - Mobile Food Establishments › Part 9-1 - GENERAL REQUIREMENTS › Subpart 9-104 - Boundary of Operation › Section 9-104.11 - Boundary Of Operation

Current through June 24, 2024
(A) Except as
						  specified in ¶ (D) of this section, each MOBILE FOOD ESTABLISHMENT shall
						  return to its SERVICE BASE not less than once in each 24 hours for servicing
						  and maintenance and more often if necessary.
(B) Itineraries of each MOBILE FOOD
						  ESTABLISHMENT shall be available at the SERVICE BASE.
(C) On request of the REGULATORY AUTHORITY,
						  each MOBILE FOOD ESTABLISHMENT shall be made available for inspection for a
						  pre-arranged period of not less than one hour between 8 a.m. and 5 p.m. at the
						  SERVICE BASE. A MOBILE FOOD ESTABLISHMENT shall also be open to inspection by
						  the REGULATORY AUTHORITY at any time while it is in operation.
(D) At a TEMPORARY FOOD event, if APPROVED by
						  the REGULATORY AUTHORITY, a MOBILE FOOD ESTABLISHMENT may not be required to
						  return to the base every 24 hours if it can be shown that the MOBILE FOOD
						  ESTABLISHMENT can operate in a safe and sanitary manner for a longer period of
						  time.
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 9 - Mobile Food Establishments › Part 9-2 - WATER SUPPLY › Subpart 9-201 - Watering Point › Section 9-201.11 - Water Point

Current through June 24, 2024
(A) Potable water
						  for the MOBILE FOOD ESTABLISHMENT shall be readily available or obtained from
						  the SERVICE BASE. The MOBILE FOOD ESTABLISHMENT shall return to the SERVICE
						  BASE whenever the amount of water in storage tank does not equal at least 3.8
						  liters (1 gallon) and potable water is not readily available.
(B) Hoses used for conveying DRINKING WATER
						  shall be constructed and maintained as specified in § 5-302.16.
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 9 - Mobile Food Establishments › Part 9-2 - WATER SUPPLY › Subpart 9-202 - Storage Tank › Section 9-202.11 - Water Storage Tank

Current through June 24, 2024
(A) Every MOBILE
						  FOOD ESTABLISHMENT shall be equipped with a gravity or pressurized water
						  storage tank.
(B) The water storage
						  tank shall be sized as specified in § 5-103.11, but no smaller than the
						  following:
(1) A MOBILE FOOD ESTABLISHMENT
						  that only serves BEVERAGES or prepared FOOD or reheats prepared FOODS shall
						  have a water storage tank with a capacity of at least 38 liters (10 gallons)
						  for FOOD EMPLOYEE handwashing;
(2)
						  A FOOD PUSHCART shall have a water storage tank with a minimum capacity of 19
						  liters (5 gallons) for handwashing; or
(3) A MOBILE FOOD ESTABLISHMENT that prepares
						  FOOD or BEVERAGES on the unit shall have a water storage tank with a capacity
						  of at least 151 liters (40 gallons) for handwashing, UTENSIL washing and
						  SANITIZING purposes.
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 9 - Mobile Food Establishments › Part 9-3 - LIQUID WASTE › Subpart 9-301 - Waste Storage Tank › Section 9-301.11 - Waste Storage Tank

Current through June 24, 2024
Every MOBILE FOOD ESTABLISHMENT shall have a
							 wastewater storage tank as specified in Part 5-4.
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 9 - Mobile Food Establishments › Part 9-3 - LIQUID WASTE › Subpart 9-302 - Construction and Maintenance › Section 9-302.11 - Construction and Maintenance

Current through June 24, 2024
A MOBILE FOOD ESTABLISHMENT waste storage tank shall
							 meet the requirements under 5-301.11 (B) and (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 9 - Mobile Food Establishments › Part 9-3 - LIQUID WASTE › Subpart 9-303 - Disposal › Section 9-303.11 - Disposal

Current through June 24, 2024
(A) Every SERVICE BASE and MOBILE FOOD
						  ESTABLISHMENT shall meet the requirements under subpart 5-4, as applicable,
						  and
(B) The hose used for disposal
						  of liquid waste shall be maintained in a clean and serviceable condition and
						  when not in use shall be stored in a separate cabinet labeled "for waste water
						  hose only."
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 9 - Mobile Food Establishments › Part 9-4 - PUSHCARTS › Subpart 9-401 - Scope of Operation › Section 9-401.11 - Scope of Operation

Current through June 24, 2024
(A)
						  TIME\TEMPERATURE CONTROL SAFETY FOOD activities are limited:
(1) To cooking and service of pre-formed
						  MEATS such as; hamburgers, bratwurst, frankfurters, or preformed portions of
						  POULTRY or FISH, and
(2) Service of
						  hot or cold held FOOD prepared at a licensed facility.
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 9 - Mobile Food Establishments › Part 9-4 - PUSHCARTS › Subpart 9-402 - Specific Requirements › Section 9-402.11 - Specific Requirements

Current through June 24, 2024
(A) The PUSHCART
						  shall be equipped with overhead protection, such as an umbrella.
(B) The PUSHCART shall provide adequate
						  shielding to protect FOOD from contamination.
(C) Every PUSHCART shall have a SERVICE BASE
						  of operations consisting of an enclosed building of sufficient size to
						  accommodate PUSHCARTS for servicing, cleaning, inspection, maintenance and
						  storage.
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 9 - Mobile Food Establishments › Part 9-5 - OPERATION AND INSTALLATION › Subpart 9-501 - Bottled or Liquefied Gas › Section 9-501.11 - Bottled or Liquefied Gas

Current through June 24, 2024
If bottled or liquefied gas is used within a MOBILE
							 FOOD ESTABLISHMENT, the OPERATOR shall have it securely installed.
The department of safety and professional services
								has rules that govern bottled and liquefied gas. Contact the Safety and
								Buildings Division at the department of safety and professional services, P.O.
								Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711 (TTY) or
https://dsps.wi.gov/pages/home.aspx
.
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 9 - Mobile Food Establishments › Part 9-5 - OPERATION AND INSTALLATION › Subpart 9-502 - Toilet Facilities › Section 9-502.11 - Toilet Facilities

Current through June 24, 2024
The OPERATOR of a MOBILE FOOD ESTABLISHMENT shall
							 arrange for use by personnel operating the MOBILE FOOD ESTABLISHMENT public or
							 private toilet facilities during all hours the MOBILE FOOD ESTABLISHMENT is in
							 operation.
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 10 - Temporary Food Establishments › Part 10-1 - GENERAL REQUIREMENTS › Subpart 10-101 - Applicable Code Provisions › Section 10-101.10 - Applicable Code Provisions

Current through June 24, 2024
In addition to the specific requirements of this
							 chapter, Chapters 1 through 7 of this Code apply to TEMPORARY FOOD
							 ESTABLISHMENTS as applicable.
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 10 - Temporary Food Establishments › Part 10-1 - GENERAL REQUIREMENTS › Subpart 10-102 - Food Operation Limitation › Section 10-102.11 - Food Operation Limitation

Current through June 24, 2024
The DEPARTMENT or its agent may limit and/or modify
							 the nature of the FOOD service operation and/or the type of FOOD served at a
							 TEMPORARY FOOD ESTABLISHMENT to protect the health and safety of the general
							 public. TEMPORARY FOOD ESTABLISHMENT operations may be limited in terms of the
							 number of individuals served, methods of preparation and storage, the kinds of
							 UTENSILS used, or the type of FOOD served.
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 10 - Temporary Food Establishments › Part 10-1 - GENERAL REQUIREMENTS › Subpart 10-103 - Food Employee Handwashing › Section 10-103.11 - Food Employee Handwashing

Current through June 24, 2024
(A) Adequate FOOD
						  EMPLOYEE handwashing facilities shall be provided as specified in §
						  5-203.11.
(B) When water under
						  pressure is not available, handwashing facilities shall consist of a covered
						  insulated container of at least five gallon capacity with a nonself-closing
						  spigot or valve that allows a continuous flow of water over the
						  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 10 - Temporary Food Establishments › Part 10-1 - GENERAL REQUIREMENTS › Subpart 10-104 - Warewashing › Section 10-104.11 - Manual Warewashing

Current through June 24, 2024
(A) Except in
						  ¶ (C) of this section, when water under pressure is available on site,
						  manual WAREWASHING EQUIPMENT shall meet requirements as specified in §
						  4-301.12.
(B) Except in ¶ (C)
						  of this section, when water is not available under pressure on site, manual
						  WAREWASHING EQUIPMENT shall meet requirements as specified in § 4-301.12
						  (C), and FOOD operations may be limited as specified in §
						  10-102.11.
(C) A TEMPORARY FOOD
						  ESTABLISHMENT may return to an APPROVED facility at the end of the day for
						  WAREWASHING of EQUIPMENT and UTENSILS. Adequate UTENSILS must be provided and
						  replaced with clean UTENSILS as specified in § 4-602.11 or as often as
						  necessary to assure safe FOOD handling practices.
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 10 - Temporary Food Establishments › Part 10-2 - DESIGN AND LOCATION › Subpart 10-201 - Roof, Sidewalls, and Floors › Section 10-201.11 - Roof, Sidewalls, and Floors

Current through June 24, 2024
(A) TEMPORARY FOOD
						  ESTABLISHMENTS may be operated without a roof and/ or sidewalls, if
						  APPROVED.
(B) Floors shall be
						  maintained in a sanitary condition, dirt floors shall be covered with an
						  APPROVED material, which will provide protection from splash and
						  dust.
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 10 - Temporary Food Establishments › Part 10-2 - DESIGN AND LOCATION › Subpart 10-202 - Location › Section 10-202.11 - Location

Current through June 24, 2024
No TEMPORARY FOOD ESTABLISHMENT may be located within
							 30.5 M (100 feet) of a barn or enclosure housing animals or other source of
							 odors or pests and rodents.
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 10 - Temporary Food Establishments › Part 10-2 - DESIGN AND LOCATION › Subpart 10-203 - Enclosure of Kitchen › Section 10-203.11 - Enclosure of Kitchen

Current through June 24, 2024
(A) With the
						  exception of ¶ (B) of this section, UTENSIL washing and FOOD preparation,
						  except for final assembly and service, shall be effectively enclosed or
						  screened.
(B) Cooking and heating
						  devices shall be effectively separated or enclosed in order not to be
						  accessible to the public.
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 10 - Temporary Food Establishments › Part 10-3 - SANITARY FACILITIES › Subpart 10-301 - Toilet Facilities › Section 10-301.11 - Toilet Facilities

Current through June 24, 2024
The OPERATOR of a TEMPORARY FOOD ESTABLISHMENT shall
							 arrange for public or private toilet facilities during all hours of operation
							 for use by personnel operating the TEMPORARY FOOD ESTABLISHMENT.
Guidance on the number of public toilet facilities
								can be found in the Wisconsin Commercial Building Code, chs.
								SPS
								361 to 366. Contact the Safety and Buildings Division
								at the department of safety and professional services, P.O. Box 2509, Madison,
								WI 53701, telephone 608-266-3151 and 711 (TTY) or
http://dsps.wi.gov/
								sb/SB-HomePage.html
.
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 10 - Temporary Food Establishments › Part 10-3 - SANITARY FACILITIES › Subpart 10-302 - Water Supply › Section 10-302.11 - Water

Current through June 24, 2024
The water supply for a TEMPORARY FOOD ESTABLISHMENT
							 shall be obtained from an APPROVED source as specified in §§ 5-104.11
							 and 5-104.12.
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 10 - Temporary Food Establishments › Part 10-3 - SANITARY FACILITIES › Subpart 10-303 - Sanitary Waste › Section 10-303.11 - Sanitary Waste Disposal

Current through June 24, 2024
(A) Except as
						  provided in ¶ (B) of this section, a TEMPORARY FOOD ESTABLISHMENT shall
						  connect to an APPROVED sewage disposal system as specified in §
						  5-403.11.
(B) When a TEMPORARY FOOD
						  ESTABLISHMENT cannot connect to an APPROVED SEWAGE disposal system, a container
						  for liquid waste storage shall be provided and shall be emptied when necessary
						  to a public sewer or other location APPROVED by the DEPARTMENT or its
						  agent.
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 11 - Vending › Part 11-1 - GENERAL REQUIREMENTS › Subpart 11-101 - Applicable Code Provisions › Section 11-101.10 - Applicable Code Provisions

Current through June 24, 2024
In addition to the specific requirements of this
							 chapter, Chapters 1 through 7 of this Code apply to VENDING MACHINES as
							 applicable.
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 11 - Vending › Part 11-1 - GENERAL REQUIREMENTS › Subpart 11-102 - Applicability › Section 11-102.11 - Applicability

Current through June 24, 2024
The provisions of this subchapter apply to any
							 self-service FOOD VENDING MACHINE offered for public use, except a VENDING
							 MACHINE which dispenses only bottled, prepackaged or canned soft drinks, candy,
							 gum, nuts, nut meats, cookies, crackers, pastry items which have a pH level of
							 4.6 or below or a water activity (aw) value of 0.85 or less under standard
							 conditions, or prepackaged Grade A pasteurized milk or milk products.
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 11 - Vending › Part 11-2 - DESIGN AND LOCATION › Subpart 11-201 - Design › Section 11-201.11 - Approval authority

Current through June 24, 2024
All VENDING MACHINES and related EQUIPMENT used at a
							 VENDING MACHINE LOCATION shall be APPROVED by:
(A) The DEPARTMENT, on the basis of
						  construction criteria developed by the national sanitation foundation (NSF) or
						  the national automatic merchandising association (NAMA); or
(B) A testing laboratory APPROVED by the
						  DEPARTMENT. Testing laboratories APPROVED by the DEPARTMENT are the national
						  sanitation foundation (NSF) and laboratories participating in the national
						  automatic merchandising association (NAMA) VENDING MACHINE evaluation
						  program.
DEPARTMENT approval is based upon the NSF or NAMA
								construction criteria. Copies of the criteria can be obtained by writing the
								National Sanitation Foundation, P.O. Box 130140, 789 N Dixboro Rd., Ann Arbor,
								Michigan 48105 or the National Automatic Merchandising Association, 20 N.
								Wacker Drive, suite 3500, Chicago, Illinois 60606.
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 11 - Vending › Part 11-2 - DESIGN AND LOCATION › Subpart 11-202 - Location › Section 11-202.11 - Vending Machine Location

Current through June 24, 2024
(A) Record.
(1) A VENDING MACHINE LOCATION record shall
						  be maintained on file at the operator's place of business within the state.
						  That record shall include the following location information for each machine:
(a) Post office address of the
						  building;
(b) The floor level in
						  the building; and
(c) The room or
						  area on 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 11 - Vending › Part 11-3 - FOOD PROTECTION › Subpart 11-301 - Food Protection › Section 11-301.11 - Food Protection

Current through June 24, 2024
(A) Source.
(1) Except as specified in (2),
						  TIME/TEMPERATURE CONTROL FOR SAFETY FOOD for VENDING MACHINES shall be obtained
						  from a FOOD PROCESSING PLANT or other APPROVED source according to LAW, that is
						  regulated by the FOOD regulatory agency that has jurisdiction over the plant 
						  P
(2) LICENSED FOOD ESTABLISHMENTS or other
						  establishments APPROVED by the DEPARTMENT may prepare, PACKAGE, stock and
						  replenish VENDING MACHINES located on their
						  PREMISES.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 11 - Vending › Part 11-3 - FOOD PROTECTION › Subpart 11-302 - Delivery of Foods › Section 11-302.11 - Delivery of Foods

Current through June 24, 2024
(A) Protection.
						  FOODS, including BEVERAGES and ingredients, in transit to VENDING MACHINE
						  LOCATIONS shall be protected from the elements, dirt, dust, insects, rodents,
						  and other contamination. Similar protection shall be provided for SINGLESERVICE
						  containers and for the product contact surfaces of equipment, containers, and
						  devices in transit to machine locations.
(B) FOOD temperatures. Readily perishable
						  FOODS, including BEVERAGES and ingredients, in transit to vending machine
						  locations shall be maintained at a temperature of not more than 41°F
						  (5°C.) or at a temperature of not less than 135°F. (57°C), as
						  appropriate.
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 11 - Vending › Part 11-3 - FOOD PROTECTION › Subpart 11-303 - Single-Service Articles › Section 11-303.11 - Single-Service Articles

Current through June 24, 2024
(A) Storage. All
						  SINGLE-SERVICE ARTICLES which receive FOOD from machines dispensing these
						  products in bulk, shall be purchased in sanitary cartons or PACKAGES which
						  protect the containers from contamination, shall be stored in a clean dry place
						  until used and shall be handled in a sanitary manner. The containers shall be
						  stored in the original carton or PACKAGE in which they were placed at the point
						  of manufacture until introduced into the container magazine or dispenser of the
						  VENDING MACHINE. The VENDING MACHINE magazine or dispenser shall protect the
						  FOOD CONTACT SURFACE of SINGLE-SERVICE ARTICLES from manual contact, dust,
						  insects, rodents, and other contamination.
(B) Dispensing. All SINGLE-SERVICE ARTICLES
						  with which FOOD normally comes in contact, including straws, spoons, forks, and
						  containers, shall be furnished to the customer in the original individual
						  wrapper, unopened, or in a sanitary SIN-GLESERVICE dispenser APPROVED 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 11 - Vending › Part 11-3 - FOOD PROTECTION › Subpart 11-304 - Personnel › Section 11-304.11 - Personnel

Current through June 24, 2024
EMPLOYEES shall wash their hands immediately prior to
							 engaging in any VENDING MACHINE servicing operation which may bring them in
							 contact with FOODS, including BEVERAGES or ingredients, or with product contact
							 surfaces of UTENSILS, containers or EQUIPMENT. While engaged in the servicing
							 operations, EMPLOYEES shall wear clean outer garments.
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 11 - Vending › Part 11-4 - VENDING EQUIPMENT › Subpart 11-401 - Vending Equipment › Section 11-401.11 - Vending Equipment

Current through June 24, 2024
(A) Vending
						  equipment temperatures.
(1) VENDING MACHINES
						  shall maintain frozen FOODS at a temperature of 0°F. (18°C.) or below
						  except in VENDING MACHINES with automatic defrosting in which the temperature
						  shall not exceed 10°F. (-12 °C.). VENDING MACHINES dispensing
						  TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall meet the requirements as
						  specified in 3-202.11, 3-401.11, 3-501.16 and be provided with adequate
						  refrigeration or heating units and thermostatic controls which ensure that
						  these FOOD temperatures are maintained at all times.
(2) VENDING MACHINES shall also have controls
						  which prevent the machine from vending the TIME/TEMPERATURE CONTROL FOR SAFETY
						  FOOD as required under 4-204.111.
(3) When a vending machine is in a no vend
						  status, it must be manually serviced onsite prior to reactivation.
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 11 - Vending › Part 11-5 - CLEANING AND SANITIZATION › Subpart 11-501 - Cleaning and Sanitization › Section 11-501.11 - Cleaning and Sanitization

Current through June 24, 2024
(A) Cleaning and
						  SANITIZING of vending equipment shall meet the requirements specified under
						  sections 4-301.12, 4-603.14, 4-603.16, and 4-703.11.
(B) Cleaned in place. In machines designed so
						  that FOOD-CONTACT SURFACES are not readily removable, all surfaces intended for
						  in-place cleaning shall be designed and fabricated to meet the requirements
						  under 4-202.12.
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 11 - Vending › Part 11-6 - WASTE COLLECTION › Subpart 11-601 - Waste Collection › Section 11-601.11 - Waste Collection

Current through June 24, 2024
(A) Waste
						  collection for liquid waste products from VENDING MACHINES shall conform to
						  standards set forth in section 4-204.121.
(B) Containers and surfaces on which wastes
						  may accumulate shall be readily removable for cleaning, easily cleanable, and
						  corrosion resistant.
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 12 - Certified Food Protection Manager › Part 12-1 - DEFINITIONS › Subpart 12-101 - Applicability and Terms Defined › Section 12-101.11 - Statement of Application

Current through June 24, 2024
The provisions of this chapter do not apply
							 to:
(A) A Retail FOOD
						  ESTABLISHMENT-serving meals with prePACKAGED FOODS as defined in s.
						  ATCP
						  75.103(4m),
(B) A Retail FOOD ESTABLISHMENT- not serving
						  meals as defined in s.
						  97.30,
						  Stats., that sells only PACKAGED FOODS or fresh fruits and vegetables,
						  and
(C) A Retail food establishment
						  booth or mobile unit when participating in a temporary food event.
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 12 - Certified Food Protection Manager › Part 12-1 - DEFINITIONS › Subpart 12-101 - Applicability and Terms Defined › Section 12-101.12 - Definition of Terms

Current through June 24, 2024
(A)
"Certified food manager"
means an individual who operates a retail
						  FOOD ESTABLISHMENT or is a MANAGER of a retail FOOD ESTABLISHMENT, who has
						  successfully passed an exam from an ACCREDITED PROGRAM or a DEPARTMENT APPROVED
						  course as specified under 12-401.11.
(B)
"Food Handler"
means anyone
						  who handles or assembles food in a food establishment; Chefs, line cooks and
						  possibly servers are examples. A server who assembles salads, scoops ice cream
						  or cuts desserts would be considered a food handler.
(C)
"Manager"
means an
						  individual who has direct authority over or exercises control or supervision
						  over the EMPLOYEES and operations of a retail FOOD ESTABLISHMENT.
(D)
"Testing service"
means the
						  developer of a FOOD protection practices examination.
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 12 - Certified Food Protection Manager › Part 12-2 - FOOD MANAGER CERTIFICATION › Subpart 12-201 - Certification Requirement › Section 12-201.11 - General

Current through June 24, 2024
(A) Food protection manager certification is
						  required for:
(1) An individual who operates a
						  retail FOOD ESTABLISHMENT or at least one MANAGER of a retail FOOD
						  ESTABLISHMENT, shall have a certificate that states that the individual or
						  MANAGER has passed an exam from an ACCREDITED PROGRAM on FOOD protection
						  practices as required in s.
						  97.33,
						  Stats. And 2-102.12; provided, however, that:
(a) A NEW retail FOOD ESTABLISHMENT or a
						  retail FOOD ESTABLISHMENT undergoing a change of OPERATOR shall have a
						  certified FOOD protection MANAGER within 90 days of the initial day of
						  operation.
(b) A retail FOOD
						  ESTABLISHMENT that is not in compliance because of EMPLOYEE turnover or other
						  loss of a CERTIFIED FOOD protection MANAGER, shall have 90 days from the date
						  of the loss of a CERTIFIED FOOD protection MANAGER to comply with this
						  chapter.
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 12 - Certified Food Protection Manager › Part 12-2 - FOOD MANAGER CERTIFICATION › Subpart 12-201 - Certification Requirement › Section 12-201.12 - Expiration Date

Current through June 24, 2024
A FOOD protection MANAGER certificate shall expire 5
							 years after the date of issue:
An individual whose certification has expired more
							 than 90 days shall be required to take and pass an APPROVED examination as
							 specified in § 12-301.11 to be certified.
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 12 - Certified Food Protection Manager › Part 12-2 - FOOD MANAGER CERTIFICATION › Subpart 12-201 - Certification Requirement › Section 12-201.13 - Reciprocity

Current through June 24, 2024
Individuals requesting certification by shall:
(A) Hold a current certification by passing
						  an APPROVED examination; or
(B)
						  Hold a current certification from an accredited program approved by the
						  Conference on Food Protection.
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 12 - Certified Food Protection Manager › Part 12-2 - FOOD MANAGER CERTIFICATION › Subpart 12-202 - Application for Certification › Section 12-202.11 - Application for Certification

Current through June 24, 2024
(A) Application for
						  certification shall be made on a form provided by the DEPARTMENT.
(B) A completed application form shall be
						  submitted to the DEPARTMENT along with a certification fee of $10 and evidence
						  that the applicant has successfully completed a written examination within the
						  previous three years that meets the criteria as specified in §
						  12-301.11.
(C) An individual whose
						  certification has expired more than 6 months shall be required to take and pass
						  an APPROVED examination as specified in § 12-301.11 to be certified.
To obtain a copy of the application form, write
								food safety and recreational licensing section, bureau of environmental and
								occupational health, P.O. Box 2659, Madison, Wisconsin 53701-2659, telephone
								608-266-2835.
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 12 - Certified Food Protection Manager › Part 12-2 - FOOD MANAGER CERTIFICATION › Subpart 12-202 - Application for Certification › Section 12-202.12 - Action by the Department

Current through June 24, 2024
Within 30 days after receiving a complete application
							 for certification, payment of the certification fee and receipt of evidence
							 that the applicant has passed a written examination which meets the applicable
							 criteria of Part 12-3, the DEPARTMENT shall APPROVE the application and issue a
							 numbered certificate. If the application for a certificate is denied, the
							 DEPARTMENT shall give the applicant reasons, in writing, for the
							 denial.
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 12 - Certified Food Protection Manager › Part 12-3 - APPROVED EXAMINATION › Subpart 12-301 - Examination Criteria › Section 12-301.11 - Examination Criteria

Current through June 24, 2024
The examination shall be 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.
To obtain a list of DEPARTMENT APPROVED food
								manager certification examinations contact the food safety and recreational
								licensing section, bureau of environmental and occupational health, P.O. Box
								2659, Madison, Wisconsin 53701-2659, telephone
								608-266-2835.
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 12 - Certified Food Protection Manager › Part 12-4 - FOOD SAFETY FOR SMALL OPERATORS - RECERTIFICATION › Subpart 12-401 - Food Safety for Small Operators - Recertification › Section 12-401.11 - Food Safety for Small Operators - Recertification

Current through June 24, 2024
(A) A FOOD Safety for Small Operators
						  credential may be obtained under the following conditions:
(1) Operates or manages a retail food
						  establishment employing 5 or fewer food handlers.
(a) Has previously completed, passed and
						  received their initial FOOD MANAGER CERTIFICATION;
(b) The current certification or credential
						  has not expired more than 90 days, and
(c) Has successfully completed a
						  recertification training course APPROVED by the DEPARTMENT as specified under
						  § 12-402.11.
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 12 - Certified Food Protection Manager › Part 12-4 - FOOD SAFETY FOR SMALL OPERATORS - RECERTIFICATION › Subpart 12-402 - Food Safety for Small Operators - Recertification Training Course Approval › Section 12-402.11 - Recertification Training Course Approval

Current through June 24, 2024
(A) Training
						  courses in FOOD protection practices to prepare FOOD MANAGERS for
						  recertification are subject to APPROVAL by the DEPARTMENT in accordance with
						  this subsection.
(B) A course shall
						  consist of at least 3 hours of instruction time and include an examination on
						  the information presented.
(C) A
						  course shall cover the following subjects:
(1)
						  Temperature control of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD during
						  preparation, storage, transportation, and service;
(2) Effective cleaning and SANITIZING of
						  UTENSILS and EQUIPMENT;
(3) FOOD
						  protection, including the shelf life for FOODS;
(4) FOOD worker personal hygiene;
(5) Effective handwashing
						  techniques;
(6) Identification of
						  TIME/TEMPERATURE CONTROL FOR SAFETY FOOD;
(7) Storage and use of toxic
						  products;
(8) HACCP concepts and
						  practices; and
(9) Special problems
						  in FOOD service sanitation.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 76 - Safety, Maintenance, and Operation of Public Pools and Water Attractions › Subchapter I - Administration › Section ATCP 76.01 - Authority and purpose

Current through June 24, 2024
This chapter is promulgated pursuant to ss.
					 97.67(1), (4)
					 and 227.11(2) (a),
					 Stats., to prescribe rules for the maintenance and operation of public pools
					 and water attractions for enforcement by the department or its agent to protect
					 public health and safety.
This section is created eff. 9-24-23 by CR
						22-021.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 76 - Safety, Maintenance, and Operation of Public Pools and Water Attractions › Subchapter I - Administration › Section ATCP 76.02 - Scope

Current through June 24, 2024
(1) APPLICABILITY.
				  This chapter applies to all public pools and water attractions. Unless the
				  context clearly indicates otherwise, references to "pool" in these rules means
				  a public pool or water attraction.
(2) VARIANCES. When it appears to the
				  department that strict adherence to a provision of this chapter is impractical
				  for a particular pool, the department may approve a variance from that
				  provision requested by that pool operator if the operator provides the
				  department with satisfactory proof that the approval of the variance will not
				  jeopardize the public's health, safety, or welfare.
(a)
Procedure for variance
				  request.
1. Request for modification
				  or waiver of a requirement of this chapter shall be submitted in writing to the
				  department or its agent, along with documentation specified in subd.
				  4.
2. A local inspector shall
				  review the request and forward it to the department with recommendations for
				  approval or disapproval.
3. 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. A variance approved by the department shall be made
				  conditional for a defined period of time or shall expire 5 years from the date
				  of issuance. The department or its agent shall maintain a copy of the variance
				  in the license holder's inspection history file.
4. Documentation justifying a proposed
				  variance from the requirements of this chapter shall include all the following
				  information:
a. A statement of the proposed
				  variance from this chapter requirement citing relevant chapter location
				  numbers.
b. 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.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 76 - Safety, Maintenance, and Operation of Public Pools and Water Attractions › Subchapter I - Administration › Section ATCP 76.03 - Definitions

Current through June 24, 2024
In this chapter:
(1) "AED" means automated external
				  defibrillator.
(2) "Active
				  managerial control" means that the risks at the pool are being managed so that
				  the pool is in compliance pursuant to this chapter, or conditions are monitored
				  so that corrections necessary for compliance are in progress.
(3) "Activity pool" means a water attraction
				  with a depth greater than 24 inches or 61 centimeters designed primarily for
				  play activity that uses constructed features and devices, including pad walks,
				  flotation devices, and similar attractions.
(4) "Administrative follow-up" means
				  validation of a corrective action by the operator of a violation through
				  electronic or other effective means by the department or its agent.
(5) "Adult" means a person 18 years of age or
				  older.
(6) "Agent" means the city,
				  county, or village designated by the department pursuant to s.
				  97.615(2),
				  Stats., and ch. ATCP 74, to issue licenses to and make investigations or
				  inspections of public pools and water attractions.
(7) "Analyte" means a substance that a test
				  is used to detect.
(8) "Approved"
				  means acceptable to the department, based on its determination of conformance
				  with this chapter and good public health practices.
(9) "Attendant" means a person trained to
				  control patrons in a safe and orderly manner.
(10) "Barrier" means a fence, wall, or
				  similar structure meeting the requirements pursuant to s. SPS 390.18
				  (4).
(11) "Basin" means any vessel
				  constructed of manmade materials designed to hold or receive water, including
				  the splash zone of an interactive play attraction, or a run-out
				  slide.
(12) "Breakpoint
				  chlorination" means to create a hygienic environment in the pool by raising the
				  free available chlorine level to 10 times the combined chlorine level to
				  achieve the destruction of chloramines.
(13) "CPR" means cardiopulmonary
				  resuscitation.
(14) "Certified
				  operator" means an operator who is certified by successful completion of at
				  least one of the following training courses:
(a) The Pool and Hot Tub Alliance certified
				  pool operator course.
(b) The
				  National Recreation and Park Association aquatic facility operator
				  course.
(c) An equivalent course
				  approved by the department.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 76 - Safety, Maintenance, and Operation of Public Pools and Water Attractions › Subchapter I - Administration › Section ATCP 76.04 - Plans and specifications for pools

Current through June 24, 2024
(1) APPROVAL
				  REQUIRED. An operator shall submit pool plans for new construction and obtain
				  approval from the Wisconsin department of safety and professional services
				  pursuant to ch. SPS 390. After July 1, 2023, the following documents shall be
				  kept onsite and made available to the department or its agent upon request:
(a) Approved pool plans.
(b) Engineering statements and reports, when
				  applicable.
(c) Compliance
				  declaration, if applicable.
(d)
				  Conditional Wisconsin department of safety and professional services approvals,
				  if applicable.
(e) Final Wisconsin
				  department of safety and professional services inspection approval.
(f) Wisconsin department of safety and
				  professional services or department variances, if applicable.