reglab/statecodes huggingface dataset:
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 181 - Reporting Of Blood Lead Test Results › Section DHS 181.03 - Definitions

Current through June 24, 2024
In this chapter:
(1) "Blood lead test" means the determination
				by a clinical laboratory of the amount of lead in a blood sample.
(2) "Blood sample" means any human blood
				sample, venous or capillary, drawn for analysis of the concentration of lead in
				the blood.
(3) "Clinical
				laboratory" means a laboratory which analyzes human blood samples to determine
				the concentration of lead in blood and which meets the standards of the
				clinical laboratory improvement amendments.
(4) "Clinical laboratory improvement
				amendments" means the federal clinical laboratory improvement amendments of
				1988, as amended,
				42 USC
				263a and 42 CFR Part 493.
(5) "Department" means the Wisconsin
				department of health services.
(6)
				"Director of a blood drawing site" means a person responsible for a location
				where blood samples are obtained or drawn to determine the concentration of
				lead in the blood.
(7) "Health care
				provider" means a physician, nurse, hospital administrator, local health
				officer or director of a blood drawing site.
(8) "Local health department" has the meaning
				specified under s.
				250.01(4),
				Stats.
(9) "Local health officer"
				means the person in charge of a local health department.
(10) "Lead poisoning or lead exposure" has
				the meaning given in s.
				254.11(9),
				Stats.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 181 - Reporting Of Blood Lead Test Results › Section DHS 181.04 - Reporting responsibility and test result access

Current through June 24, 2024
(1) The results of
				all blood lead tests performed on blood samples taken from Wisconsin residents
				shall be reported to the department.
(2)
(a)
				When a health care provider sends a blood sample to a clinical laboratory for
				determination of the concentration of lead in the blood, the health care
				provider shall include with the blood sample all the information required under
				s.
				DHS
				181.06(1). This shall fulfill the
				requirement of the health care provider to report under s.
				254.13(1),
				Stats., unless the health care provider uses a laboratory outside the state of
				Wisconsin.
(b) If the health care
				provider sends blood samples to a clinical laboratory outside of Wisconsin, the
				health care provider shall report the blood lead test results and the other
				information described in s.
				DHS 181.06 to
				the department, unless written assurance is provided by the clinical laboratory
				to the department that the clinical laboratory is reporting the results to the
				department within the time specified in s.
				DHS
				181.05, in which case the health care provider's
				reporting requirements shall be considered fulfilled as described in par.
				(a).
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 181 - Reporting Of Blood Lead Test Results › Section DHS 181.05 - Timetable for reporting

Current through June 24, 2024
(1) Blood lead
				concentrations of 45 micrograms or more of lead per deciliter of blood shall be
				reported to the department within 24 hours from the time the analysis is
				completed.
Note:
For patients with blood lead results of 45
				  micrograms lead per deciliter of blood or more, report to the department blood
				  lead test results and other patient information by telephoning or faxing the
				  Childhood Lead Poisoning Prevention Program at telephone (608) 266-5817 or fax
				  (608) 267-0402.
(2) Blood
				lead concentrations meeting the definition of lead poisoning or lead exposure
				but less than 45 micrograms of lead per deciliter of blood shall be reported to
				the department within 48 hours from the time the analysis is
				completed.
(3) Blood lead
				concentrations that do not meet the definition of lead poisoning or lead
				exposure shall be reported to the department within 10 days from the time the
				analysis is completed.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 181 - Reporting Of Blood Lead Test Results › Section DHS 181.06 - Contents of report

Current through June 24, 2024
(1) INFORMATION TO ACCOMPANY BLOOD SAMPLE FOR
				LABORATORY ANALYSIS. Any health care provider who submits a human blood sample
				to a clinical laboratory for a determination of the lead concentration in the
				blood shall include all of the following information with the blood sample:
(a) The patient's first name, middle initial
				and last name.
(b) The patient's
				month, day and year of birth.
(c)
				The patient's sex.
(d) The
				patient's race.
(e) The patient's
				ethnicity.
(f) The patient's street
				address, apartment number, city or town, county, zip code, and telephone
				number.
Note:
A street address must be provided if
				  available. A post office box is not an acceptable alternative.
(g) For a patient under 18 years of age, a
				parent's or guardian's first name, middle initial and last name.
(h) For a patient under 18 years of age, a
				parent's or guardian's telephone number.
(i) For a patient 16 years of age or older,
				the patient's occupation and employer's name, full address, and telephone
				number, if employed.
(l) The month,
				day and year the blood sample was collected.
(m) The method of blood sample collection,
				venous or capillary.
(n) The name
				of the health care provider submitting the blood sample, name of that person's
				facility or practice, full address and telephone number.
(o) The name and address of the patient's
				physician, if other than the health care provider.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 181 - Reporting Of Blood Lead Test Results › Section DHS 181.07 - Form of report submitted to the department

Current through June 24, 2024
Reporting to the department shall be by electronic means in
				  a format acceptable to the department unless the laboratory or health care
				  provider that tests for lead poisoning or lead exposure does not have suitable
				  electronic data transport capability, in which case, reports may be paper
				  reports in a format acceptable to the department.
To obtain information about reporting, including obtaining
					 an acceptable form or information about acceptable formats for reporting, visit
					 the Childhood Lead Poisoning Prevention Program website at
https://www.dhs.wisconsin.gov/lead/formspubs.htm
("public health" tab); email dhsleadpoisoningprevention@wisconsin.gov;
					 telephone (608) 266-5817; or mail request to Wisconsin Childhood Lead Poisoning
					 Prevention Program, P.O. Box 2659, Room 145, Madison, WI 53701-2659; telephone
					 (608) 266-5817.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 181 - Reporting Of Blood Lead Test Results › Section DHS 181.08 - Enforcement, penalties and immunity from liability

Current through June 24, 2024
(1) ENFORCEMENT.
				Pursuant to s.
				254.30(1)
				(b), Stats., the department may report
				violations of this chapter to the district attorney of the county in which the
				violation occurred for enforcement action.
(2) PENALTIES.
(a)
Civil.
Pursuant to s.
				254.30(2)
				(a), Stats., any physician, nurse, hospital
				administrator, local health officer, director of a clinical laboratory or
				director of a blood drawing site who violates any provision of this chapter may
				be required to forfeit not less than $100 nor more than $5,000. Each day of
				continued violation constitutes a separate offense.
(b)
Criminal.
Pursuant to s.
				254.30(2)
				(b), Stats., any physician, nurse, hospital
				administrator, local health officer, director of a clinical laboratory or
				director of a blood drawing site who knowingly violates any provision of this
				chapter may be required to forfeit not less than $100 nor more than $5,000. The
				court may place the person on probation under s.
				973.09, Stats., for a
				period not to exceed 2 years.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 182 - Lead Poisoning Or Lead Exposure Prevention Grants › Section DHS 182.01 - Authority and purpose

Current through June 24, 2024
This chapter is promulgated under the authority of s.
				  254.151,
				  Stats., for the purpose of establishing criteria and procedures for the award
				  of annual project grants from the appropriation under s.
				  20.435(1)
				  (ef), Stats., to local health departments or
				  non-profit agencies working in collaboration with local health departments on
				  projects aimed at preventing lead poisoning or exposure to
				  lead.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 182 - Lead Poisoning Or Lead Exposure Prevention Grants › Section DHS 182.03 - Definitions

Current through June 24, 2024
In this chapter:
(1) "Applicant" means a local health
				department or a non-profit agency working in collaboration with a local health
				department that applies for a grant under this chapter.
(2) ''Continuation grant" means a grant
				awarded to an applicant for continued support of a project funded during the
				preceding funding year.
(3)
				"Department" means the Wisconsin department of health services.
(4) "Funding year" means the state fiscal
				year, July 1 to June 30.
(5)
				"Funds" means the state general purpose revenue appropriation under s.
				20.435 (1)
				(ef), Stats.
(6) "Grant" means a transfer of funds to an
				approved applicant for the conduct of a project on lead poisoning or lead
				exposure prevention in accordance with s.
				254.151, Stats., and this
				chapter.
(7) "Initial grant" means
				the first grant awarded to an applicant for a given project.
(9) "Lead exposure hazard" means any
				substance, service or object that contains lead and that, due to its condition,
				location or nature, may contribute to lead poisoning or to dangerous levels of
				lead exposure.
(10) "Lead poisoning
				or lead exposure" has the meaning given in s.
				254.11 (9),
				Stats.
(11) "Local health
				department" means any agency listed in s.
				250.01, Stats.
(12) "Project" means a time-limited lead
				poisoning or lead exposure prevention effort supported by a grant awarded by
				the department under this chapter.
(13) "Project year" means the 12-month period
				selected by the department during which a project will be supported by a grant
				under this chapter.
(14) "Review
				committee" means a committee established by the department to review
				applications for grants under this chapter.
(15) "RFP" means a request for proposals, a
				document released by the department to solicit applications for project
				support, and which defines project priorities, who may apply for funding, the
				amounts available for support of given types of projects, the term of projects,
				application procedures, review criteria and procedures for appealing rejection
				of an application.
(16) "Selected
				grantee" means an applicant to whom funds are to be awarded, but with whom an
				agreement under s.
				DHS 182.06
				(4) has not yet been signed.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 182 - Lead Poisoning Or Lead Exposure Prevention Grants › Section DHS 182.04 - Allocation of funds

Current through June 24, 2024
The department shall annually allocate funds available under
				  s.
				  20.435(1)
				  (ef), Stats., for the support of lead
				  poisoning or lead exposure prevention programs. The monies to support these
				  programs shall be in the form of grants and shall be awarded based on the
				  criteria set out in this chapter. Grants may be used for any of the following
				  purposes:
(1) To fund educational
				programs about the dangers of lead poisoning or exposure to lead.
(2) To fund lead poisoning or lead exposure
				screening, care coordination and follow-up services, including lead
				inspections, for children under age 6 who are not covered by a third-party
				payer.
(3) To fund administration
				or enforcement of responsibilities delegated to local health departments under
				s.
				254.152,
				Stats.
(4) To fund other activities
				related to lead poisoning prevention or prevention of exposure to
				lead.
(5) To fund any combination
				of the purposes under subs. (1) to (4).
(6) To develop and implement outreach and
				education programs for health care providers to inform them of the need for
				lead poisoning or lead exposure screening and of the requirements under subch.
				II of ch. 254, Stats., relating to lead poisoning or exposure to
				lead.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 182 - Lead Poisoning Or Lead Exposure Prevention Grants › Section DHS 182.05 - Application

Current through June 24, 2024
(1) WHO MAY APPLY. An applicant for a grant
				may be any of the following:
(a) A local
				health department.
(b) Two or more
				local health departments.
(c) A
				non-profit agency working in collaboration with one or more local health
				departments.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 182 - Lead Poisoning Or Lead Exposure Prevention Grants › Section DHS 182.06 - Awards

Current through June 24, 2024
(1) MAKING AWARDS.
(a) The department shall make awards based on
				the recommendations resulting from the review under s.
				DHS
				182.05(6) and taking into account
				other factors such as geographic distribution of current lead poisoning
				prevention grants; existing providers or availability of services in the
				proposed project service area; and the availability of other, more appropriate
				funding sources for the proposed project.
(b) The department may reject any
				application, and may reject all applications.
(c) The department may negotiate the amount
				of an award made under par. (a), specific budget items and project goals and
				objectives before entering into an agreement under sub. (4).
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 182 - Lead Poisoning Or Lead Exposure Prevention Grants › Section DHS 182.07 - Restrictions on use of grants

Current through June 24, 2024
Funds made available through grants under s.
				  254.151,
				  Stats., and this chapter shall not be used for the purchase or renovation of
				  buildings, the purchase of land, the purchase of major medical equipment or the
				  costs of medical treatment for patients, unless otherwise specified, or for
				  non-lead poisoning prevention program activities. Any other restriction shall
				  be specified in the RFP or continuation grant application materials and in the
				  agreement under s.
				  DHS
				  182.06(4).
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 182 - Lead Poisoning Or Lead Exposure Prevention Grants › Section DHS 182.08 - Records and reports

Current through June 24, 2024
All recipients of grants under this chapter shall maintain
				  records of the projects supported by the grants as required by the department
				  and shall submit to the department reports as required by the department on a
				  quarterly basis or as described by the department in the RFP. A recipient's
				  failure to maintain these records or to submit these reports may result in the
				  department's termination of the grant.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-101 - Title › Section 1-101.10 - Food Code

Current through June 24, 2024
These provisions shall be known as the Food Code,
							 hereinafter referred to as "this Code."
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-102 - Intent › Section 1-102.10 - Food Safety, Illness Prevention, and Honest Presentation

Current through June 24, 2024
The purpose of this Code is to safeguard public
							 health and provide to CONSUMERS, FOOD
that is safe
, unadulterated,
and honestly presented
.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-103 - Authority and Purpose › Section 1-103.10 - Authority and Purpose

Current through June 24, 2024
Chapters 254 and 97, Stats., give the department of
							 health services and the department of agriculture, trade and consumer
							 protection the authority to prescribe rules for FOOD ESTABLISHMENTS and to
							 enforce these rules for the purpose of protecting public health and safety.
							 This Code establishes definitions; sets standards for management and personnel,
							 FOOD OPERATIONS, and EQUIPMENT and facilities; and provides for FOOD
							 ESTABLISHMENT plan review, PERMIT issuance, inspection, FOOD EMPLOYEES
							 RESTRICTION, and PERMIT suspension.
Note:
You can contact the DEPARTMENT
								of Health Services, Food Safety and Recreational Licensing Section, P.O. Box
								2659, Madison, WI 53701-2659, telephone 608-266-2835.
You can contact the DEPARTMENT of Agriculture,
								Trade and Consumer Protection, Division of Food Safety, P.O. Box 8911, Madison,
								WI 53708-8911, telephone
								608-224-4700.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-104 - Scope › Section 1-104.10 - Applicability

Current through June 24, 2024
This chapter applies to all FOOD ESTABLISHMENTS,
							 regardless of whether the FOOD ESTABLISHMENT is subject to licensing under this
							 chapter or related statutes.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-104 - Scope › Section 1-104.11 - Modifications and Waivers

Current through June 24, 2024
When it appears to the DEPARTMENT that strict
							 adherence to provision of this chapter is impractical for a particular FOOD
							 ESTABLISHMENT, the DEPARTMENT may APPROVE a modification in this chapter for
							 that facility if the DEPARTMENT is provided with satisfactory proof that the
							 grant of a VARIANCE will not jeopardize the public's health, safety, or
							 welfare.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 1 - Purpose and Definitions › Part 1-1 - TITLE, INTENT, SCOPE › Subpart 1-104 - Scope › Section 1-104.12 - Procedure for VARIANCE Request

Current through June 24, 2024
(A) Request for modification or waiver of the
							 requirements of this chapter shall be submitted in writing to the REGULATORY
							 AUTHORITY having jurisdiction along with documentation specified in ¶
							 (D).
(B) The REGULATORY AUTHORITY shall review the request
							 and forward it to the DEPARTMENT with recommendations for APPROVAL or
							 DISAPPROVAL.
(C) On receipt of a complete VARIANCE request as
							 specified in this section, the DEPARTMENT shall review the request and grant or
							 deny the request in writing within 30 working days. If the VARIANCE is granted
							 the REGULATORY AUTHORITY shall maintain a copy of the VARIANCE in the FOOD
							 ESTABLISHMENT'S inspection history file.
(D) Documentation justifying a proposed modification
							 or waiver from the requirements of this chapter shall include the following
							 information:
(1) A statement of the proposed VARIANCE from this
							 chapter requirement citing relevant chapter section numbers;
(2) An analysis of the rationale for how the
							 potential public health HAZARDS and nuisances addressed by the relevant chapter
							 section will be alternatively addressed by the proposed VARIANCE; and
(3) A HACCP PLAN, if relevant to the VARIANCE request
							 or required by the DEPARTMENT.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 2 - Management and Personnel › Part 2-1 - SUPERVISION › Subpart 2-101 - Responsibility › Section 2-101.11 - Assignment

Current through June 24, 2024
The PERMIT/LICENSE HOLDER shall be the PERSON IN
							 CHARGE or shall designate a PERSON IN CHARGE and shall ensure that a PERSON IN
							 CHARGE is present at the FOOD ESTABLISHMENT during all hours of operation.
							 PfPf
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 2-102.20 - Food Protection Manager Certification

Current through June 24, 2024
A PERSON IN CHARGE who demonstrates knowledge by
							 being a Wisconsin CERTIFIED FOOD MANAGER as defined in ¶ 12-101.12 (A) is
							 deemed to comply with ¶ 2-102.11 (B).
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 2-2 - FOOD EMPLOYEE HEALTH › Subpart 2-201 - Disease or Medical Condition › Section 2-201.11 - Responsibility of the Person in Charge to Require Reporting by Food Employees and Applicants

Current through June 24, 2024
(A) The
						  PERMIT/LICENSE HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to
						  report to the PERSON IN CHARGE, information about their health and activities
						  as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE
						  or CONDITIONAL EMPLOYEE shall report the information in a manner that allows
						  the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission,
						  including providing necessary additional information, such as the date of onset
						  of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD
						  EMPLOYEE or CONDITIONAL EMPLOYEE:
(1) Has any
						  of the following symptoms:
(a) vomiting, 
						  p
(b) Diarrhea, 
						  p
(c) Jaundice, 
						  P
(d) Sore throat with fever, 
						  P or
(e) A lesion containing pus such as a boil or
						  infected wound that is open or draining and is:
(i) On the hands or wrists,
unless an
						  impermeable cover such as a finger cot or stall protects the lesion and a
						  SINGLE-USE glove is worn over the impermeable cover 
						  P
(ii) On exposed portions of the arms,
unless the lesion is protected by an impermeable cover, 
						  P
or
(iii) On other parts of the body,
unless the lesion is covered by a dry, durable, tight-fitting bandage; 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 2 - Management and Personnel › Part 2-2 - FOOD EMPLOYEE HEALTH › Subpart 2-201 - Disease or Medical Condition › Section 2-201.12 - Exclusions and Restrictions

Current through June 24, 2024
The PERSON IN CHARGE shall EXCLUDE or RESTRICT a FOOD
							 EMPLOYEE from a FOOD ESTABLISHMENT in accordance with the following:
(A)
Except when the symptom is from a
						  noninfectious condition,
EXCLUDE a FOOD EMPLOYEE if the FOOD EMPLOYEE
						  is:
(1) Symptomatic with vomiting or diarrhea;
						  
						  P or
(2) Symptomatic with vomiting or diarrhea and
						  diagnosed with an infection from Noro-virus,
Shigella
spp.,
						  Salmonella spp. (Non-typhoidal), or ENTEROHEMORRHAGIC or SHIGA
						  TOXIN-PRODUCING
E.
COLI.
P
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 2-2 - FOOD EMPLOYEE HEALTH › Subpart 2-201 - Disease or Medical Condition › Section 2-201.13 - Removal, Adjustment, or Retention of Exclusions and Restrictions

Current through June 24, 2024
The PERSON IN CHARGE shall adhere to the following
							 conditions when removing, adjusting, or retaining the EXCLUSION or RESTRICTION
							 of a FOOD EMPLOYEE.
(A)
Except
						  when a
FOOD EMPLOYEE
is diagnosed with an
						  infection from hepatitis A virus or Salmonella
Typhi:
(1) Reinstate a FOOD EMPLOYEE who was
						  EXCLUDED as specified under Subparagraph 2-201.12 (A) (1) if the FOOD EMPLOYEE:
(a) Is ASYMPTOMATIC for at least 48 hours; 
						  P or
(b) Provides to the PERSON IN CHARGE written
						  medical documentation from a HEALTH PRACTITIONER that states the symptom is
						  from a noninfectious condition. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-301 - Hands and Arms › Section 2-301.11 - Clean Condition

Current through June 24, 2024
FOOD EMPLOYEES shall keep their hands and exposed
							 portions of their arms clean. 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-301 - Hands and Arms › Section 2-301.12 - Cleaning Procedure

Current through June 24, 2024
(A) Except as
						  specified in ¶ (D) of this section, FOOD EMPLOYEES shall clean their hands
						  and exposed portions of their arms including surrogate prosthetic devices for
						  hands or arms for at least 20 seconds, using a cleaning compound in a
						  HANDWASHING SINK that is equipped as specified under § 5-202.12 and
						  Subpart 6-301. 
						  P
(B) FOOD EMPLOYEES shall use the following
						  cleaning procedure in the order stated to clean their hands and exposed
						  portions of their arms, including surrogate prosthetic devices for hands and
						  arms:
(1) Rinse under clean, running warm
						  water; 
						  P
(2) Apply an amount of cleaning compound
						  recommended by the cleaning compound manufacturer; 
						  P
(3) Rub together vigorously for at least 10
						  to 15 seconds while:
(a) Paying particular
						  attention to removing soil from underneath the fingernails during the cleaning
						  procedure, 
						  P and
(b) Creating friction on the surfaces of the
						  hands and arms or surrogate prosthetic devices for hands and arms, finger tips,
						  and areas between the fingers. 
						  P
(4) Thoroughly rinse under clean, running
						  warm water; 
						  P and
(5) Immediately follow the cleaning procedure
						  with thorough drying using a method as specified under § 6-301.12. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-301 - Hands and Arms › Section 2-301.13 - Special Handwash Procedures [Reserved]

Current through June 24, 2024
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-301 - Hands and Arms › Section 2-301.14 - When to Wash

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

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, FOOD EMPLOYEES shall clean their hands
						  as specified in § 2-301.12, in a HANDWASHING SINK or APPROVED automatic
						  handwashing facility as specified in ¶ 5-203.11 (B), and may not clean
						  their hands in a sink used for FOOD preparation or WAREWASHING, or in a service
						  sink or a curbed cleaning facility used for the disposal of mop water and
						  similar liquid waste. 
						  Pf
(B) For an EXISTING FOOD ESTABLISHMENT
						  operator, the REGULATORY AUTHORITY may APPROVE the use of a pre-wash/pre-scrape
						  sink compartment for handwashing provided that the PERMIT/LICENSE HOLDER can
						  demonstrate that the sink can be used in a manner that minimizes the RISK of
						  contamination. When an EXISTING FOOD ESTABLISHMENT is extensively remodeled as
						  defined in s. DHS e 196.03(2), or has a change of operator, the APPROVAL is
						  voided.
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 2-3 - PERSONAL CLEANLINESS › Subpart 2-301 - Hands and Arms › Section 2-301.16 - Hand Antiseptics

Current through June 24, 2024
(A) A hand
						  antiseptic used as a topical application, a hand antiseptic solution used as a
						  hand dip, or a hand antiseptic soap shall:
(1) Comply with one of the following:
(a) Be an APPROVED drug that is listed in the
						  31st edition of FDA publication,
Approved Drug
						  Products with Therapeutic Equivalence Evaluations
as an APPROVED drug
						  based on safety and effectiveness; 
						  Pf or
(b) Have active antimicrobial ingredients
						  that are listed in the FDA monograph for Over The Counter Health-Care
						  Antiseptic Drug Products as an antiseptic handwash; 
						  Pf and
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-302 - Fingernails › Section 2-302.11 - Maintenance

Current through June 24, 2024
(A) Food employees shall keep their
						  fingernails trimmed, filed, and maintained so the edges and surfaces are
						  cleanable and not rough. 
						  Pf
(B)
Unless wearing intact gloves in
						  good repair,
a FOOD EMPLOYEE may not wear fingernail polish or
						  artificial fingernails when working with exposed FOOD. 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-303 - Jewelry › Section 2-303.11 - Prohibition

Current through June 24, 2024
Except for
a plain ring such as a wedding
							 band,
while preparing FOOD, FOOD EMPLOYEES may not wear jewelry
							 including medical information jewelry on their arms and
							 hands.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 2 - Management and Personnel › Part 2-3 - PERSONAL CLEANLINESS › Subpart 2-304 - Outer Clothing › Section 2-304.11 - Clean Condition

Current through June 24, 2024
FOOD EMPLOYEES shall wear clean outer clothing to
							 prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE
							 and SINGLE-USE ARTICLES.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 2 - Management and Personnel › Part 2-4 - HYGIENIC PRACTICES › Subpart 2-401 - Food Contamination Prevention › Section 2-401.11 - Eating, Drinking, or Using Tobacco

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

Current through June 24, 2024
FOOD EMPLOYEES experiencing persistent sneezing,
							 coughing, or a runny nose that causes discharges from the eyes, nose, or mouth
							 may not work with exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or
							 unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 2 - Management and Personnel › Part 2-4 - HYGIENIC PRACTICES › Subpart 2-402 - Hair Restraints › Section 2-402.11 - Effectiveness

Current through June 24, 2024
(A) Except as provided in ¶ (B) of this
						  section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings
						  or nets, beard restraints, and clothing that covers body hair, that are
						  designed and worn to effectively keep their hair from contacting exposed FOOD;
						  clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and
						  SINGLE-USE ARTICLES.
(B)
This section does not apply to FOOD EMPLOYEES such as counter staff who
						  only serve BEVERAGES and wrapped or
PACKAGED
FOODS, hostesses,
						  and wait staff if they present a minimal RISK of contaminating exposed FOOD;
						  clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and
						  SINGLE-USE ARTICLES
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 2 - Management and Personnel › Part 2-4 - HYGIENIC PRACTICES › Subpart 2-403 - Animals › Section 2-403.11 - Handling Prohibition

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, FOOD EMPLOYEES may not care for or
						  handle animals that may be present such as patrol dogs, SERVICE ANIMALS, or
						  pets that are allowed as specified in Subparagraphs 6-501.115 (B) (2) to (5). 
						  Pf
(B)
FOOD EMPLOYEES with SERVICE
						  ANIMALS may handle or care for their SERVICE ANIMALS and FOOD EMPLOYEES may
						  handle or care for FISH in aquariums or MOLLUSCAN SHELLFISH or crustacea in
						  display tanks if they wash their hands as specified under § 2-301.12 and
						  ¶ 2-301.14 (C).
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-1 - CHARACTERISTICS › Subpart 3-101 - Condition › Section 3-101.11 - Safe, Unadulterated, and Honestly Presented

Current through June 24, 2024
FOOD shall be safe, UNADULTERATED and, as specified
							 under § 3-601.12, honestly presented.P
Note:
The following common ingredients
							 may cause allergic reactions: EGGS (albumen, whites, meringue); Milk and Milk
							 Products (Whey, Nonfat Dry Milk, Casein, Sodium Caseinate etc.); Peanuts
							 (peanut butter, unrefined peanut oil, and flour); Wheat & Wheat Proteins
							 (malt, caramel color, flour); Tree Nuts (almonds, walnuts, pecans, etc.; each
							 is a separate allergen, or the unrefined oils of these products); Soybeans and
							 Soy Products (hydrogenated soy protein, tofu, and unrefined soybean oil); FISH;
							 Shellfish; and Crustaceans.
Note:
The following common ingredients
							 may cause adverse reactions: Monosodium Glutamate, Strawberries, Chocolate,
							 Sulfites, FOOD colors.
Note:
For more information contact the
							 Food Allergy and Anaphylasis Network, 11781 Lee Jackson Hwy., Suite 160,
							 Fairfax, VA 22033-3309, or by calling 1-800-929-4040.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-201 - Sources › Section 3-201.11 - Compliance with Food Law

Current through June 24, 2024
(A) FOOD shall be
						  obtained from sources that comply with LAW. 
						  P
(B) FOOD prepared in a private home may not
						  be used or offered for human consumption in a FOOD ESTABLISHMENT. 
						  P
(C)PACKAGED FOOD shall be labeled as
						  specified in LAW, including 21 CFR 101 - FOOD Labeling; 9 CFR 317 - Labeling,
						  Marking Devices, and Containers; and 9 CFR 381 Subpart N - Labeling and
						  Containers; and as specified under §§ 3-202.17, 3-202.18; and s. ATCP
						  55.30. 
						  Pf
(D) FISH,
other than those specified
						  in
¶
3-402.11 (B), that are intended for consumption in
						  raw or undercooked form and allowed as specified in Subparagraph 3-401.11 (D),
						  may be offered for sale or service if they are obtained from a supplier that
						  freezes the FISH as specified under § 3-402.11; or if they are frozen on
						  the PREMISES as specified under § 3-402.11 and records are retained as
						  specified under § 3-402.12.
(E)WHOLE-MUSCLE, INTACT BEEF steaks that are
						  intended for consumption in an undercooked form without a CONSUMER advisory as
						  specified in ¶ 3-401.11 (C) shall be:
(1) Obtained from a FOOD PROCESSING PLANT
						  that, upon request by the purchaser, PACKAGES the steaks and labels them, to
						  indicate that the steaks meet the definition of WHOLE-MUSCLE, INTACT BEEF 
						  Pf or
(2)Deemed acceptable by the REGULATORY
						  AUTHORITY based on other evidence, such as written buyer specifications or
						  invoices, that indicates that the steaks meet the definition of WHOLE-MUSCLE,
						  INTACT BEEF; 
						  Pf and
(3) If individually cut in a FOOD
						  ESTABLISHMENT:
(a) Cut from WHOLE-MUSCLE,
						  INTACT BEEF that is labeled by a FOOD PROCESSING PLANT as specified in
						  Subparagraph (E) (1) or identified as specified in Subparagraph (E) (2) of this
						  section, 
						  Pf
(b) Prepared so they remain intact, 
						  Pf and
(c) If PACKAGED for undercooking in a FOOD
						  ESTABLISHMENT, labeled as specified in Subparagraph (E) (1) of this section or
						  identified as specified in Subparagraph (E) (2) of this section. 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-201 - Sources › Section 3-201.12 - Food in a Hermetically Sealed Container

Current through June 24, 2024
Low acid or acidified FOODS as defined in 21 CFR 113
							 and 114, in a HERMETICALLY SEALED CONTAINER shall be obtained from a FOOD
							 PROCESSING PLANT that is regulated by the FOOD regulatory agency that has
							 jurisdiction over the plant. 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-201 - Sources › Section 3-201.13 - Fluid Milk and Milk Products

Current through June 24, 2024
Fluid milk and milk products shall be obtained from
							 sources that comply with GRADE A STANDARDS as specified in LAW. 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-201 - Sources › Section 3-201.14 - Fish

Current through June 24, 2024
(A) FISH that are received for sale or
						  service shall be:
(1) Commercially and legally
						  caught or harvested; 
						  P or
(2) APPROVED for sale or service. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-201 - Sources › Section 3-201.15 - Molluscan Shellfish

Current through June 24, 2024
(A) MOLLUSCAN
						  SHELLFISH shall be obtained from sources APPROVED by the DEPARTMENT and the
						  requirements specified in the U.S. Department of Health and Human Services,
						  Public Health Service, Food and Drug Administration, National Shellfish
						  Sanitation Program Manual of Operations Part II Sanitation of the Harvesting,
						  Processing and Distribution of Shellfish. 
						  P
Note: You may obtain a copy by contacting US Food and
							 Drug Administration Center for Food Safety and Applied Nutrition 5100 Paint
							 Branch Parkway College Park, MD 20740-3835 1-888-SAFEFOOD or by contacting
							 www.cfsan.fda.gov [File Link Not Available]. You can also contact the
							 department of health services or the department of agriculture, trade and
							 consumer protection (see §1-103.10).
(B) MOLLUSCAN SHELLFISH received in
						  interstate commerce shall be from sources that are listed in the Interstate
						  Certified Shellfish Shippers List. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-2 - SOURCES, SPECIFICATIONS, AND ORIGINAL CONTAINERS AND RECORDS › Subpart 3-201 - Sources › Section 3-201.16 - Wild Mushrooms

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, identification of mushroom species
						  picked in the wild shall have a written buyer specification which is to remain
						  on file in the FOOD ESTABLISHMENT for a minimum of 90 days from the date of
						  sale or service. This written specification shall include: 
						  P
(1) Identification by the Latin binomial name
						  with author and common name; 
						  P
(2) Identification in the fresh state; 
						  P
(3) The name of the individual making the
						  identification; 
						  P and
(4) A statement of the individual's
						  qualifications and training. 
						  P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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, POTENTIALLY HAZARDOUS FOOD (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 POTENTIALLY HAZARDOUS FOOD (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 shell EGGS shall be received in refrigerated EQUIPMENT that maintains an
						  ambient air temperature of 7°C (45°F) or less. 
						  P
(D) POTENTIALLY HAZARDOUS FOOD
						  (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 57.2°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, POTENTIALLY HAZARDOUS FOOD
						  (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be free of evidence of
						  previous temperature abuse. 
						  Pf
(G) Cheese curds manufactured at a
						  Wisconsin-licensed dairy plant as specified in ch. ATCP 80, Wis. Admin. Code,
						  may be received at temperatures other than 5°C (41 °F).
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 - Food Ingredients and Sources of Radiation,
							 Section 424.21(b), 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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
							 88.06(1). 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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