reglab/statecodes huggingface dataset:
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-5 - REFUSE, RECYCLABLES, AND RETURNABLES › Subpart 5-501 - Facilities on the Premises › Section 5-501.19 - Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location

Current through June 24, 2024
(A) An area
						  designated for REFUSE, recyclables, returnables, and, except as specified in
						  ¶ (B) of this section, a redeeming machine for recyclables or returnables
						  shall be located so that it is separate from FOOD, EQUIPMENT, UTENSILS, LINENS,
						  and SINGLE-SERVICE and SINGLE-USE ARTICLES and a public health HAZARD or
						  nuisance is not created.
(B)
A redeeming machine may be located in the
PACKAGED
						  FOOD
storage area
						  or
CONSUMER
area of a
FOOD
						  ESTABLISHMENT
if
FOOD, EQUIPMENT, UTNSILS,
						  LINENS,
and
SINGLE-SERVICE
and
SINGLE-USE ARTICLES
are not subject to
						  contamination from the machines and a public health
HAZARD
or nuisance is not
						  created.
(C) The location
						  of receptacles and waste handling units for REFUSE, recyclables, and
						  returnables may not create a public health HAZARD or nuisance or interfere with
						  the cleaning of adjacent space.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-5 - REFUSE, RECYCLABLES, AND RETURNABLES › Subpart 5-501 - Facilities on the Premises › Section 5-501.110 - Storing Refuse, Recyclables, and Returnables

Current through June 24, 2024
REFUSE, recyclables, and returnables shall be stored
							 in receptacles or waste handling units so that they are inaccessible to insects
							 and rodents.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-5 - REFUSE, RECYCLABLES, AND RETURNABLES › Subpart 5-501 - Facilities on the Premises › Section 5-501.111 - Areas, Enclosures, and Receptacles, Good Repair

Current through June 24, 2024
Storage areas, enclosures, and receptacles for
							 REFUSE, recyclables, and returnables shall be maintained in good
							 repair.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-5 - REFUSE, RECYCLABLES, AND RETURNABLES › Subpart 5-501 - Facilities on the Premises › Section 5-501.112 - Outside Storage Prohibitions

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, REFUSE receptacles not meeting the
						  requirements specified under ¶ 5-501.13 (A) such as receptacles that are
						  not rodent-resistant, unprotected plastic bags and paper bags, or baled units
						  that contain materials with FOOD residue may not be stored outside.
(B)
Cardboard or
						  other
PACKAGING
material that does not
						  contain
FOOD
residues and that is awaiting
						  regularly scheduled delivery to a recycling or disposal site may be stored
						  outside without being in a covered receptacle if it is stored so that it does
						  not create a rodent harborage problem.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-5 - REFUSE, RECYCLABLES, AND RETURNABLES › Subpart 5-501 - Facilities on the Premises › Section 5-501.113 - Covering Receptacles

Current through June 24, 2024
Receptacles and waste handling units for REFUSE,
							 recyclables, and returnables shall be kept covered:
(A) Inside the FOOD ESTABLISHMENT if the
						  receptacles and units:
(1) Contain FOOD
						  residue and are not in continuous use; or
(2) After they are filled; and
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-5 - REFUSE, RECYCLABLES, AND RETURNABLES › Subpart 5-501 - Facilities on the Premises › Section 5-501.114 - Using Drain Plugs

Current through June 24, 2024
Drains in receptacles and waste handling units for
							 REFUSE, recyclables, and returnables shall have drain plugs in
							 place.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-5 - REFUSE, RECYCLABLES, AND RETURNABLES › Subpart 5-501 - Facilities on the Premises › Section 5-501.115 - Maintaining Refuse Areas and Enclosures

Current through June 24, 2024
A storage area and enclosure for REFUSE, recyclables,
							 or returnables shall be maintained free of unnecessary items, as specified
							 under § 6-501.114, and clean.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-5 - REFUSE, RECYCLABLES, AND RETURNABLES › Subpart 5-501 - Facilities on the Premises › Section 5-501.116 - Cleaning Receptacles

Current through June 24, 2024
(A) Receptacles and
						  waste handling units for REFUSE, recyclables, and returnables shall be
						  thoroughly cleaned in a way that does not contaminate FOOD, EQUIPMENT,
						  UTENSILS, LINENS, or SINGLE-SERVICE and SINGLE-USE ARTICLES, and waste water
						  shall be disposed of as specified under § 5-402.13.
(B) Soiled receptacles and waste handling
						  units for REFUSE, recyclables, and returnables shall be cleaned at a frequency
						  necessary to prevent them from developing a buildup of soil or becoming
						  attractants for insects and rodents.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-5 - REFUSE, RECYCLABLES, AND RETURNABLES › Subpart 5-502 - Removal › Section 5-502.11 - Frequency

Current through June 24, 2024
REFUSE, recyclables, and returnables shall be removed
							 from the PREMISES at a frequency that will minimize the development of
							 objectionable odors and other conditions that attract or harbor insects and
							 rodents.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-5 - REFUSE, RECYCLABLES, AND RETURNABLES › Subpart 5-502 - Removal › Section 5-502.12 - Receptacles or Vehicles

Current through June 24, 2024
REFUSE, recyclables, and returnables shall be removed
							 from the PREMISES by way of:
(A)
						  Portable receptacles that are constructed and maintained according to LAW;
						  or
(B) A transport vehicle that is
						  constructed, maintained, and operated according to LAW.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-5 - REFUSE, RECYCLABLES, AND RETURNABLES › Subpart 5-503 - Facilities for Disposal and Recycling › Section 5-503.11 - Community or Individual Facility

Current through June 24, 2024
Solid waste not disposed of through the SEWAGE system
							 such as through grinders and pul-pers shall be recycled or disposed of in an
							 APPROVED public or private community recycling or REFUSE facility; or solid
							 waste shall be disposed of in an individual REFUSE facility such as a landfill
							 or incinerator which is sized, constructed, maintained, and operated according
							 to LAW.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 6-101 - Indoor Areas › Section 6-101.11 - Surface Characteristics

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, materials for indoor floor, wall, and
						  ceiling surfaces under conditions of normal use shall be:
(1) SMOOTH, durable, and EASILY CLEANABLE for
						  areas where FOOD ESTABLISHMENT operations are conducted;
(2) Closely woven and EASILY CLEANABLE carpet
						  for carpeted areas; and
(3)
						  Nonabsorbent for areas subject to moisture such as FOOD preparation areas,
						  walk-in refrigerators, WAREWASHING areas, toilet rooms, MOBILE FOOD
						  ESTABLISHMENT SERVICE BASE, and areas subject to flushing or spray cleaning
						  methods.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-1 - MATERIALS FOR CONSTRUCTION AND REPAIR › Subpart 6-102 - Outdoor Areas › Section 6-102.11 - Surface Characteristics

Current through June 24, 2024
(A) The outdoor
						  walking and driving areas shall be surfaced with concrete, asphalt, or gravel
						  or other materials that have been effectively treated to minimize dust,
						  facilitate maintenance, and prevent muddy conditions.
(B) Exterior surfaces of buildings and MOBILE
						  FOOD ESTABLISHMENTS shall be of weather-resistant materials and shall comply
						  with LAW.
(C) Outdoor storage areas
						  for REFUSE, recyclables, or returnables shall be of materials specified under
						  §§ 5-501.11 and 5-501.12.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-201 - Cleanability › Section 6-201.11 - Floors, Walls, and Ceilings

Current through June 24, 2024
Except as specified under § 6-201.14 and
except that antislip floor coverings or applications that may be used for
							 safety reasons,
floors, floor coverings, walls, wall coverings, and
							 ceilings shall be designed, constructed, and installed so they are SMOOTH and
							 EASILY CLEANABLE.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-201 - Cleanability › Section 6-201.12 - Floors, Walls, and Ceilings, Utility Lines

Current through June 24, 2024
(A)
						  Utility service lines and pipes may not be unnecessarily exposed.
(B) Exposed utility service lines and pipes
						  shall be installed so they do not obstruct or prevent cleaning of the floors,
						  walls, or ceilings.
(C) Exposed
						  horizontal utility service lines and pipes may not be installed on the
						  floor.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-201 - Cleanability › Section 6-201.13 - Floor and Wall Junctures, Coved, and Enclosed or Sealed

Current through June 24, 2024
(A) In FOOD ESTABLISHMENTS in which cleaning
						  methods other than water flushing are used for cleaning floors, the floor and
						  wall junctures shall be coved and closed to no larger than 1 mm (one
						  thirty-second inch).
(B) The floors
						  in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be
						  provided with drains and be graded to drain, and the floor and wall junctures
						  shall be coved and SEALED.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-201 - Cleanability › Section 6-201.14 - Floor Carpeting, Restrictions and Installation

Current through June 24, 2024
(A) A floor covering such as carpeting or
						  similar material may not be installed as a floor covering in FOOD preparation
						  areas, FOOD storage areas, walk-in refrigerators, WAREWASHING areas, toilet
						  room areas where HANDWASHING SINKS, toilets, and urinals are located, REFUSE
						  storage rooms, or other areas where the floor is subject to moisture, flushing,
						  or spray cleaning methods.
(B) If
						  carpeting is installed as a floor covering in areas other than those specified
						  under ¶ (A) of this section, it shall be:
(1) Securely attached to the floor with a
						  durable mastic, by using a stretch and tack method, or by another method;
						  and
(2) Installed tightly against
						  the wall under the coving or installed away from the wall with a space between
						  the carpet and the wall and with the edges of the carpet secured by metal
						  stripping or some other means.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-201 - Cleanability › Section 6-201.15 - Floor Covering, Mats and Duckboards

Current through June 24, 2024
Mats and duckboards shall be designed to be removable
							 and EASILY CLEANABLE.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-201 - Cleanability › Section 6-201.16 - Wall and Ceiling Coverings and Coatings

Current through June 24, 2024
(A) Wall and
						  ceiling covering materials shall be attached so that they are EASILY
						  CLEANABLE.
(B)
Except in
						  areas used only for dry storage,
concrete, porous blocks, or bricks
						  used for indoor wall construction shall be finished and SEALED to provide a
						  SMOOTH, nonabsorbent, EASILY CLEANABLE surface.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-201 - Cleanability › Section 6-201.17 - Walls and Ceilings, Attachments

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, attachments to walls and ceilings such
						  as light fixtures, mechanical room ventilation system components, vent covers,
						  wall mounted fans, decorative items, and other attachments shall be EASILY
						  CLEANABLE.
(B)
In
						  a
CONSUMER
area, wall and ceiling surfaces
						  and decorative items and attachments that are provided for ambiance need not
						  meet this requirement if they are kept clean.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-201 - Cleanability › Section 6-201.18 - Walls and Ceilings, Studs, Joists, and Rafters

Current through June 24, 2024
Except for
TEMPORARY FOOD
							 ESTABLISHMENTS,,
studs, joists, and rafters may not be exposed in
							 areas subject to moisture.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-201 - Cleanability › Section 6-201.19 - Public Entrances and Exits

Current through June 24, 2024
Public entrances and exits shall be located so that
							 it is not necessary for patrons using the facilities to pass though a FOOD
							 preparation, processing area, or an area where UTENSILS are washed. This does
							 not prohibit the use of a chef table.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.10 - Building Construction

Current through June 24, 2024
The FOOD ESTABLISHMENT shall meet the Wisconsin
							 Commercial Building Code, chs.
							 SPS
							 361 to 366, as enforced by the Wisconsin department of
							 safety and professional services.
Note:
Contact the Safety and Building
							 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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.11 - Light Bulbs, Protective Shielding

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, light bulbs shall be shielded, coated,
						  or otherwise shatter-resistant in areas where there is exposed FOOD; clean
						  EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE
						  ARTICLES.
(B)
Shielded,
						  coated, or otherwise shatter-resistant bulbs need not be used in areas used
						  only for storing
FOOD
in
						  unopened
PACKAGES,
if:
(1)
The integrity of
						  the
PACKAGES
cannot be affected by broken
						  glass falling onto them; and
(2)
The
PACKAGES
are capable of being cleaned of debris from broken
						  bulbs before the
PACKAGES
are
						  opened.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.12 - Heating, Ventilating, Air Conditioning System Vents

Current through June 24, 2024
Heating, ventilating, and air conditioning systems
							 shall be designed and installed so that make-up air intake and exhaust vents do
							 not cause contamination of FOOD, FOOD-CONTACT SURFACES, EQUIPMENT, or
							 UTENSILS.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.13 - Insect Control Devices, Design and Installation

Current through June 24, 2024
(A) Insect control devices that are used to
						  electrocute or stun flying insects shall be designed to retain the insect
						  within the device.
(B) Insect
						  control devices shall be installed so that:
(1) The devices are not located over a FOOD
						  preparation area; and
(2) Dead
						  insects and insect fragments are prevented from being impelled onto or falling
						  on 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 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.14 - Toilet Rooms, Enclosed

Current through June 24, 2024
Except where a toilet room is located outside
							 a
FOOD ESTABLISHMENT
and does not open
							 directly into the
FOOD ESTABLISHMENT
such as
							 a toilet room that is provided by the management of a shopping mall,
a
							 toilet room located on the PREMISES shall be completely enclosed and provided
							 with a tight-fitting and self-closing door.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.15 - Outer Openings, Protected

Current through June 24, 2024
(A) Except as
						  specified in ¶¶ (B), (C), (D), and (E) of this section, outer
						  openings of a FOOD ESTABLISHMENT shall be protected against the entry of
						  insects and rodents by:
(1) Filling or
						  closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows;
						  and
(3) Solid, self-closing,
						  tight-fitting doors.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.16 - Exterior Walls and Roofs, Protective Barrier

Current through June 24, 2024
Perimeter walls and roofs of a FOOD ESTABLISHMENT
							 shall effectively protect the establishment from the weather and the entry of
							 insects, rodents, and other animals.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.17 - Outdoor Food Vending Areas, Overhead Protection

Current through June 24, 2024
Except for machines that vend
							 canned
BEVERAGES,
if located outside, a machine used
							 to vend FOOD shall be provided with overhead protection.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.18 - Outdoor Service Base Areas, Overhead Protection

Current through June 24, 2024
Except for areas used only for the loading of
							 water or the discharge of
SEWAGE
and other
							 liquid waste, through the use of a closed system of hoses,
SERVICE
							 BASES shall be provided with overhead protection.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.19 - Outdoor Walking and Driving Surfaces, Graded to Drain

Current through June 24, 2024
Exterior walking and driving surfaces shall be graded
							 to drain.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.110 - Outdoor Refuse Areas, Curbed and Graded to Drain

Current through June 24, 2024
Outdoor REFUSE areas shall be constructed in
							 accordance with LAW and shall be curbed and graded to drain to collect and
							 dispose of liquid waste that results from the REFUSE and from cleaning the area
							 and waste receptacles.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.111 - Private Homes and Living or Sleeping Quarters, Use Prohibition

Current through June 24, 2024
A private home, a room used as living or sleeping
							 quarters, or an area directly opening into a room used as living or sleeping
							 quarters may not be used for conducting FOOD ESTABLISHMENT operations. 
							 P
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-2 - DESIGN, CONSTRUCTION, AND INSTALLATION › Subpart 6-202 - Functionality › Section 6-202.112 - Living or Sleeping Quarters, Separation

Current through June 24, 2024
Living or sleeping quarters located on the PREMISES
							 of a FOOD ESTABLISHMENT such as those provided for lodging registration clerks
							 or resident managers shall be separated from rooms and areas used for FOOD
							 ESTABLISHMENT operations by complete partitioning and solid self-closing
							 doors.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-301 - Handwashing Sinks › Section 6-301.10 - Minimum Number

Current through June 24, 2024
HANDWASHING SINKS shall be provided as specified
							 under § 5-203.11.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-301 - Handwashing Sinks › Section 6-301.11 - Handwashing Cleanser, Availability

Current through June 24, 2024
Each HANDWASHING SINK or group of 2 adjacent
							 HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid,
							 powder, or bar soap. 
							 Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-301 - Handwashing Sinks › Section 6-301.12 - Hand Drying Provision

Current through June 24, 2024
Each HANDWASHING SINK or group of adjacent
							 HANDWASHING SINKS shall be provided with:
(A) Individual, disposable towels; 
						  Pf
(B) A continuous towel system that supplies
						  the user with a clean towel; 
						  Pf or
(C) A heated-air hand drying device; 
						  Pf or
(D) A hand drying device that employs an
						  air-knife system that delivers high velocity, pressurized air at ambient
						  temperatures. 
						  Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-301 - Handwashing Sinks › Section 6-301.13 - Handwashing Aids and Devices, Use Restrictions

Current through June 24, 2024
A sink used for FOOD preparation or UTENSIL washing
							 except as specified in § 2-301.15, or a service sink or curbed cleaning
							 facility used for the disposal of mop water or similar wastes, may not be
							 provided with the handwashing aids and devices required for a HANDWASHING SINK
							 as specified under §§ 6-301.11 and 6-301.12 and ¶ 5-501.16
							 (C).
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-301 - Handwashing Sinks › Section 6-301.14 - Handwashing Signage

Current through June 24, 2024
A sign or poster that notifies FOOD EMPLOYEES to wash
							 their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES
							 and shall be clearly visible to FOOD EMPLOYEES.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-301 - Handwashing Sinks › Section 6-301.20 - Disposable Towels, Waste Receptacle

Current through June 24, 2024
A HANDWASHING SINK or group of adjacent HANDWASHING
							 SINKS that are provided with disposable towels shall be provided with a waste
							 receptacle as specified under ¶ 5-501.16 (C).
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-302 - Toilets and Urinals › Section 6-302.10 - Minimum Number

Current through June 24, 2024
Toilets and urinals shall be provided as specified
							 under § 5-203.12.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-302 - Toilets and Urinals › Section 6-302.11 - Toilet Tissue, Availability

Current through June 24, 2024
A supply of toilet tissue shall be available at each
							 toilet. 
							 Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-303 - Lighting › Section 6-303.11 - Intensity

Current through June 24, 2024
The light intensity shall be:
(A) At least 108 lux (10 foot candles) at a
						  distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units
						  and dry FOOD storage areas and in other areas and rooms during periods of
						  cleaning;
(B) At least 220 lux (20
						  foot candles):
(1) At a surface where FOOD is
						  provided for CONSUMER self-service such as buffets and salad bars or where
						  fresh produce or PACKAGED FOODS are sold or offered for consumption;
(2) Inside EQUIPMENT such as reach-in and
						  under-counter refrigerators; and
(3) At a distance of 75 cm (30 inches) above
						  the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL
						  storage, in toilet rooms; and
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-304 - Ventilation › Section 6-304.11 - Mechanical

Current through June 24, 2024
If necessary to keep rooms free of excessive heat,
							 steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical
							 ventilation of sufficient capacity shall be provided. Ventilation systems shall
							 be installed and operated according to the Wisconsin Commercial Building Code,
							 chs.
							 SPS
							 361 to 366, as enforced by the Wisconsin department of
							 safety and professional services.
Note:
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 Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-305 - Dressing Areas and Lockers › Section 6-305.11 - Designation

Current through June 24, 2024
(A) Dressing rooms or dressing areas shall be
						  designated if EMPLOYEES routinely change their clothes in the
						  establishment.
(B) Lockers or other
						  suitable facilities shall be provided for the orderly storage of EMPLOYEES'
						  clothing and other possessions.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-3 - NUMBERS AND CAPACITIES › Subpart 6-306 - Service Sinks › Section 6-306.10 - Availability

Current through June 24, 2024
A service sink or curbed cleaning facility shall be
							 provided as specified under ¶ 5-203.13 (A).
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-4 - LOCATION AND PLACEMENT › Subpart 6-401 - Handwashing Sinks › Section 6-401.10 - Conveniently Located

Current through June 24, 2024
HANDWASHING SINKS shall be conveniently located as
							 specified under § 5-204.11.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-4 - LOCATION AND PLACEMENT › Subpart 6-402 - Toilet Rooms › Section 6-402.11 - Convenience and Accessibility

Current through June 24, 2024
Toilet rooms shall be conveniently located and
							 accessible to EMPLOYEES during all hours of operation.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-4 - LOCATION AND PLACEMENT › Subpart 6-403 - Employee Accommodations › Section 6-403.11 - Designated Areas

Current through June 24, 2024
(A) Areas
						  designated for EMPLOYEES to eat, drink, and use tobacco shall be located so
						  that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are
						  protected from contamination.
(B)
						  Lockers or other suitable facilities shall be located in a designated room or
						  area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and
						  SINGLE-SERVICE and SINGLE-USE ARTICLES cannot occur.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-4 - LOCATION AND PLACEMENT › Subpart 6-404 - Distressed Merchandise › Section 6-404.11 - Segregation and Location

Current through June 24, 2024
Products that are held by the PERMIT/LICENSE HOLDER
							 for credit, redemption, or return to the distributor, such as damaged, spoiled,
							 or recalled products, shall be segregated and held in designated areas that are
							 separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and
							 SINGLE-USE ARTICLES. 
							 Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-4 - LOCATION AND PLACEMENT › Subpart 6-405 - Refuse, Recyclables, and Returnables › Section 6-405.10 - Receptacles, Waste Handling Units, and Designated Storage Areas

Current through June 24, 2024
Units, receptacles, and areas designated for storage
							 of REFUSE and recyclable and returnable containers shall be located as
							 specified under § 5-501.19.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.11 - Repairing

Current through June 24, 2024
The PHYSICAL FACILITIES shall be maintained in good
							 repair.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.12 - Cleaning, Frequency and Restrictions

Current through June 24, 2024
(A) The PHYSICAL
						  FACILITIES shall be cleaned as often as necessary to keep them clean.
(B)
Except for cleaning that is
						  necessary due to a spill or other accident,
cleaning shall be done
						  during periods when the least amount of FOOD is exposed such as after
						  closing.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.13 - Cleaning Floors, Dustless Methods

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, only dustless methods of cleaning
						  shall be used, such as wet cleaning, vacuum cleaning, mopping with treated dust
						  mops, or sweeping using a broom and dust-arresting compounds.
(B)
Spills or drippage on floors that
						  occur between normal floor cleaning times may be cleaned:
(1)
Without the use of dust-arresting
						  compounds; and
(2)
In the case of liquid spills or drippage, with the use of a small
						  amount of absorbent compound such as sawdust or diatomaceous earth applied
						  immediately before spot cleaning.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.14 - Cleaning Ventilation Systems, Nuisance and Discharge Prohibition

Current through June 24, 2024
(A) Intake and exhaust air ducts shall be
						  cleaned and filters changed so they are not a source of contamination by dust,
						  dirt, and other materials.
(B) If
						  vented to the outside, ventilation systems may not create a public health
						  HAZARD or nuisance or unLAWFUL discharge.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.15 - Cleaning Maintenance Tools, Preventing Contamination

Current through June 24, 2024
FOOD preparation sinks, HANDWASHING SINKS, and
							 WAREWASHING EQUIPMENT may not be used for the cleaning of maintenance tools,
							 the preparation or holding of maintenance materials, or the disposal of mop
							 water and similar liquid wastes.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.16 - Drying Mops

Current through June 24, 2024
After use, mops shall be placed in a position that
							 allows them to air-dry without soiling walls, EQUIPMENT, or
							 supplies.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.17 - Absorbent Materials on Floors, Use Limitation

Current through June 24, 2024
Except as specified in ¶ 6-501.13 (B), sawdust,
							 wood shavings, granular salt, baked clay, diatomaceous earth, or similar
							 materials may not be used on floors.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.18 - Maintaining and Using Handwashing Facilities

Current through June 24, 2024
PLUMBING FIXTURES such as HANDWASHING SINKS, toilets,
							 and urinals shall be cleaned as often as necessary to keep them
							 clean.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.19 - Closing Toilet Room Doors

Current through June 24, 2024
Except during cleaning and maintenance
							 operations,
toilet room doors as specified under § 6-202.14 shall
							 be kept closed.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.110 - Using Dressing Rooms and Lockers

Current through June 24, 2024
(A) Dressing rooms
						  shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in
						  the establishment.
(B) Lockers or
						  other suitable facilities shall be used for the orderly storage of EMPLOYEE
						  clothing and other possessions.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.111 - Controlling Pests

Current through June 24, 2024
The PREMISES shall be maintained free of insects,
							 rodents, and other pests. The presence of insects, rodents, and other pests
							 shall be controlled to minimize their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments
						  of FOOD and supplies;
(B) Routinely
						  inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such
						  as trapping devices or other means of pest control as specified under
						  §§ 7-202.12, 7-206.12, and 7-206.13; 
						  Pf and
(D) Eliminating harborage
						  conditions.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.112 - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests

Current through June 24, 2024
Dead or trapped birds, insects, rodents, and other
							 pests shall be removed from control devices and the PREMISES at a frequency
							 that prevents their accumulation, decomposition, or the attraction of
							 pests.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.113 - Storing Maintenance Tools

Current through June 24, 2024
Maintenance tools such as brooms, mops, vacuum
							 cleaners, and similar items shall be:
(A) Stored so they do not contaminate FOOD,
						  EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES;
						  and
(B) Stored in an orderly manner
						  that facilitates cleaning the area used for storing the maintenance
						  tools.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.114 - Maintaining Premises, Unnecessary Items and Litter

Current through June 24, 2024
The PREMISES shall be free of:
(A) Items that are unnecessary to the
						  operation or maintenance of the establishment such as EQUIPMENT that is
						  nonfunctional or no longer used; and
(B) Litter.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 6 - Physical Facilities › Part 6-5 - MAINTENANCE AND OPERATION › Subpart 6-501 - Premises, Structures, Attachments, and Fixtures - Methods › Section 6-501.115 - Prohibiting Animals

Current through June 24, 2024
(A) Except as
						  specified in ¶¶ (B) and (C) of this section, live animals may not be
						  allowed on the PREMISES of a FOOD ESTABLISHMENT. 
						  Pf
(B)
Live animals may be allowed in
						  the following situations if the contamination of FOOD; clean EQUIPMENT,
						  UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES
						  cannot result
:
(1)
Edible
FISH
or
						  decorative
FISH
in aquariums, shellfish or
						  crustacea on ice or under refrigeration, and shellfish and crustacea in display
						  tank systems;
(2)
Patrol dogs accompanying police or security officers in offices and
						  dining, sales, and storage areas, and sentry dogs running loose in outside
						  fenced areas;
(3)
In areas that are not used for FOOD preparation and that are usually
						  open for customers, such as dining and sales areas, SERVICE ANIMALS that are
						  controlled by the disabled EMPLOYEE or individual, if a health or safety HAZARD
						  will not result from the presence or activities of the SERVICE
						  ANIMAL;
(4)
pets
						  in the common dining areas of institutional care facilities such as nursing
						  homes, assisted living facilities, group homes, or residential care facilities
						  at times other than during meals if:
(a)
Effective partitioning and
						  self-closing doors separate the common dining areas from
FOOD
storage or
FOOD
preparation areas,
(b)
Condiments,
EQUIPMENT,
and
UTENSILS
are stored in enclosed cabinets
						  or removed from the common dining areas when pets are present,
						  and
(c)
Dining
						  areas including tables, countertops, and similar surfaces are effectively
						  cleaned before the next meal service;
(5)
In areas that are not used
						  for
FOOD
preparation, storage, sales,
						  display, or dining, in which there are caged animals or animals that are
						  similarly restricted, such as in a variety store that sells pets or a tourist
						  park that displays animals.
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 7 - Poisonous or Toxic Materials › Part 7-1 - LABELING AND IDENTIFICATION › Subpart 7-101 - Original Containers › Section 7-101.11 - Identifying Information, Prominence

Current through June 24, 2024
Containers of POISONOUS OR TOXIC MATERIALS and
							 PERSONAL CARE ITEMS shall bear a legible manufacturer's label. 
							 Pf
Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › Appendix - Wisconsin Food Code › Chapter 7 - Poisonous or Toxic Materials › Part 7-1 - LABELING AND IDENTIFICATION › Subpart 7-102 - Working Containers › Section 7-102.11 - Common Name

Current through June 24, 2024
Working containers used for storing POISONOUS OR
							 TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall
							 be clearly and individually identified with the common name of the material. 
							 Pf