reglab/statecodes huggingface dataset:
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-603 - Methods › Section 4-603.13 - Loading of Soiled Items, Warewashing Machines

Current through June 24, 2024
Soiled items to be cleaned in a WAREWASHING machine
							 shall be loaded into racks, trays, or baskets or onto conveyors in a position
							 that:
(A) Exposes the items to the
						  unobstructed spray from all cycles; and
(B) Allows the items to drain.
(C) If used, dry cleaning methods such as
						  brushing, scraping, and vacuuming shall contact only SURFACES that are soiled
						  with dry FOOD residues that are not TIME/ TEMPERATURE CONTROL FOR SAFETY
						  FOOD.
(D) Cleaning EQUIPMENT used
						  in dry cleaning FOOD-CONTACT SURFACES may not be used for any other
						  purpose.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-603 - Methods › Section 4-603.14 - Wet Cleaning

Current through June 24, 2024
(A) EQUIPMENT
						  FOOD-CONTACT SURFACES and UTENSILS shall be effectively washed to remove or
						  completely loosen soils by using the manual or mechanical means necessary such
						  as the application of detergents containing wetting agents and emulsifiers;
						  acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads;
						  high-pressure sprays; or ultrasonic devices.
(B) The washing procedures selected shall be
						  based on the type and purpose of the EQUIPMENT or UTENSIL, and on the type of
						  soil to be removed.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-603 - Methods › Section 4-603.15 - Washing, Procedures for Alternative Manual Warewashing Equipment

Current through June 24, 2024
If washing in sink compartments or a WAREWASHING
							 machine is impractical such as when the EQUIPMENT is fixed or the UTENSILS are
							 too large, washing shall be done by using alternative manual WAREWASHING
							 EQUIPMENT as specified in ¶ 4-301.12 (C) in accordance with the following
							 procedures:
(A) EQUIPMENT shall be
						  disassembled as necessary to allow access of the detergent solution to all
						  parts;
(B) EQUIPMENT components and
						  UTENSILS shall be scraped or rough cleaned to remove FOOD particle
						  accumulation; and
(C) EQUIPMENT and
						  UTENSILS shall be washed as specified under ¶ 4-603.14 (A).
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-603 - Methods › Section 4-603.16 - Rinsing Procedures

Current through June 24, 2024
Washed UTENSILS and EQUIPMENT shall be rinsed so that
							 abrasives are removed and cleaning chemicals are removed or diluted through the
							 use of water or a detergent-SANITIZER solution by using one of the following
							 procedures:
(A) Use of a distinct,
						  separate water rinse after washing and before SANITIZING if using:
(1) A 3-compartment sink,
(2) Alternative manual WAREWASHING EQUIPMENT
						  equivalent to a 3 compartment sink as specified in ¶ 4-301.12 (C),
						  or
(3) A 3-step washing, rinsing,
						  and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT;
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-6 - CLEANING OF EQUIPMENT AND UTENSILS › Subpart 4-603 - Methods › Section 4-603.17 - Returnables, Cleaning for Refilling

Current through June 24, 2024
(A) Except as
						  specified in ¶¶ (B) and (C) of this section, returned empty
						  containers intended for cleaning and refilling with FOOD shall be cleaned and
						  refilled in a regulated FOOD PROCESSING PLANT. 
						  P
(B)
A FOOD-specific container for
						  BEVERAGES may be refilled at a FOOD ESTABLISHMENT if:
(1)
Only a BEVERAGE that is not a
						  POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) is used
						  as specified under ¶ 3-304.17 (A);
(2)
The design of the container and
						  of the rinsing EQUIPMENT and the nature of the BEVERAGE, when considered
						  together, allow effective cleaning at home or in the FOOD
						  ESTABLISHMENT;
(3)
Facilities for rinsing before refilling returned containers with fresh,
						  hot water that is under pressure and not recirculated are provided as part of
						  the dispensing system;
(4)
The CONSUMER-owned container returned to the FOOD ESTABLISHMENT for
						  refilling is refilled for sale or service only to the same CONSUMER;
						  and
(5)
The
						  container is refilled by:
(a)
An EMPLOYEE of the FOOD ESTABLISHMENT, or
(b)
The owner of the container if the
						  BEVERAGE system includes a contamination- free transfer process that cannot be
						  bypassed by the container owner.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-7 - SANITIZATION OF EQUIPMENT AND UTENSILS › Subpart 4-701 - Objective › Section 4-701.10 - Food-Contact Surfaces and Utensils

Current through June 24, 2024
EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be
							 SANITIZED.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-7 - SANITIZATION OF EQUIPMENT AND UTENSILS › Subpart 4-702 - Frequency › Section 4-702.11 - Before Use After Cleaning

Current through June 24, 2024
UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall
							 be SANITIZED before use after cleaning. 
							 P
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-7 - SANITIZATION OF EQUIPMENT AND UTENSILS › Subpart 4-703 - Methods › Section 4-703.11 - Hot Water and Chemical

Current through June 24, 2024
After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES
							 and UTENSILS shall be SANITIZED in:
(A) Hot water manual operations by immersion
						  for at least 30 seconds and as specified under § 4-501.111; 
						  P
(B) Hot water mechanical operations by being
						  cycled through EQUIPMENT that is set up as specified under §§
						  4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature
						  of 71 °C (160°F) as measured by an irreversible registering temperature
						  indicator; 
						  P or
(C) Chemical manual or mechanical operations,
						  including the application of SANITIZING chemicals by immersion, manual
						  swabbing, brushing, or pressure spraying methods, using a solution as specified
						  under § 4-501.114. Contact times shall be consistent with those on
						  EPA-registered label use instructions by providing:
(1) Except as specified under Subparagraph
						  (C)(2) of this section, a contact time of at least 10 seconds for a chlorine
						  solution specified under ¶ 4-501.114 (A), 
						  P
(2) A contact time of at least 7 seconds for
						  a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of
						  at least 38°C (100°F) or a pH of 8 or less and a temperature of at
						  least 24°C (75°F), 
						  P
(3) A contact time of at least 30 seconds for
						  other chemical SANITIZING solutions, 
						  P or
(4) A contact time used in relationship with
						  a combination of temperature, concentration, and pH that, when evaluated for
						  efficacy, yields SANITIZATION as defined in Subparagraph 1-201.10 (B). 
						  P
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-8 - LAUNDERING › Subpart 4-801 - Objective › Section 4-801.11 - Clean Linens

Current through June 24, 2024
Clean LINENS shall be free from FOOD residues and
							 other soiling matter.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-8 - LAUNDERING › Subpart 4-802 - Frequency › Section 4-802.11 - Specifications

Current through June 24, 2024
(A) LINENS that do not come in direct contact
						  with FOOD shall be laundered between operations if they become wet, sticky, or
						  visibly soiled.
(B) Cloth gloves
						  used as specified in ¶ 3-304.15 (D) shall be laundered before being used
						  with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or
						  POULTRY.
(C) LINENS and napkins
						  that are used as specified under § 3-304.13 and cloth napkins shall be
						  laundered between each use.
(D) Wet
						  wiping cloths shall be laundered daily.
(E) Dry wiping cloths shall be laundered as
						  necessary to prevent contamination of FOOD and clean serving UTENSILS.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-8 - LAUNDERING › Subpart 4-803 - Methods › Section 4-803.11 - Storage of Soiled Linens

Current through June 24, 2024
Soiled LINENS shall be kept in clean, nonabsorbent
							 receptacles or clean, washable laundry bags and stored and transported to
							 prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS, and
							 SINGLE-SERVICE and SINGLE-USE ARTICLES.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-8 - LAUNDERING › Subpart 4-803 - Methods › Section 4-803.12 - Mechanical Washing

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, LINENS shall be mechanically
						  washed.
(B)
In FOOD
						  ESTABLISHMENTS in which only wiping cloths are laundered as specified in §
						  4-301.15 (B), the wiping cloths may be laundered in a mechanical washer, sink
						  designated only for laundering wiping cloths, or a WAREWASHING sink that is
						  cleaned as specified under ¶ 4-501.14.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-8 - LAUNDERING › Subpart 4-803 - Methods › Section 4-803.13 - Use of Laundry Facilities

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, laundry facilities on the PREMISES of
						  a FOOD ESTABLISHMENT shall be used only for the washing and drying of items
						  used in the operation of the establishment.
(B)
Separate laundry facilities
						  located on the PREMISES for the purpose of general laundering such as for
						  institutions providing boarding and lodging may also be used for laundering
						  FOOD ESTABLISHMENT items.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-901 - Drying › Section 4-901.11 - Equipment and Utensils, Air-Drying Required

Current through June 24, 2024
After cleaning and SANITIZING, EQUIPMENT and
							 UTENSILS:
(A) Shall be air-dried or
						  used after adequate draining as specified in the first paragraph of
						  40
						  CFR 180.940 Tolerance exemptions for active
						  and inert ingredients for use in antimicrobial formulations (FOOD-CONTACT
						  SURFACE SANITIZING solutions), before contact with FOOD; and
(B) May not be cloth dried
except
						  that UTENSILS that have been air-dried may be polished with cloths that are
						  maintained clean and dry.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-901 - Drying › Section 4-901.12 - Wiping Cloths, Air-Drying Locations

Current through June 24, 2024
Wiping cloths laundered in a FOOD ESTABLISHMENT that
							 does not have a mechanical clothes dryer as specified in ¶ 4-301.15 (B)
							 shall be air-dried in a location and in a manner that prevents contamination of
							 FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
							 and the wiping cloths.
This section does not apply if wiping cloths are
							 stored after laundering in a SANITIZING solution as specified under §
							 4-501.114.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-902 - Lubricating and Reassembling › Section 4-902.11 - Food-Contact Surfaces

Current through June 24, 2024
Lubricants as specified under § 7-205.11 shall
							 be applied to FOOD-CONTACT SURFACES that require lubrication in a manner that
							 does not contaminate FOOD-CONTACT SURFACES.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-902 - Lubricating and Reassembling › Section 4-902.12 - Equipment

Current through June 24, 2024
EQUIPMENT shall be reassembled so that FOOD-CONTACT
							 SURFACES are not contaminated.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-903 - Storing › Section 4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles

Current through June 24, 2024
(A) Except as specified in ¶ (D) of this
						  section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE
						  and SINGLE-USE ARTICLES shall be stored:
(1)
						  In a clean, dry location;
(2) Where
						  they are not exposed to splash, dust, or other contamination; and
(3) At least 15 cm (6 inches) above the
						  floor.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-903 - Storing › Section 4-903.12 - Prohibitions

Current through June 24, 2024
(A) Except as specified in ¶ (B) of this
						  section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and
						  SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored:
(1) In locker rooms;
(2) In toilet rooms;
(3) In garbage rooms;
(4) In mechanical rooms;
(5) Under sewer lines that are not shielded
						  to intercept potential drips;
(6)
						  Under leaking water lines including leaking automatic fire sprinkler heads or
						  underlines on which water has condensed;
(7) Under open stairwells; or
(8) Under other sources of
						  contamination.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-904 - Preventing Contamination › Section 4-904.11 - Kitchenware and Tableware

Current through June 24, 2024
(A) SINGLE-SERVICE
						  and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled,
						  displayed, and dispensed so that contamination of FOOD-and lip-contact surfaces
						  is prevented.
(B) Knives, forks,
						  and spoons that are not prewrapped shall be presented so that only the handles
						  are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is
						  provided.
(C) Except as specified
						  under ¶ (B) of this section, SINGLE-SERVICE ARTICLES that are intended for
						  FOOD-or lip-contact shall be furnished for CONSUMER self-service with the
						  original individual wrapper intact or from an APPROVED dispenser.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-904 - Preventing Contamination › Section 4-904.12 - Soiled and Clean Tableware

Current through June 24, 2024
Soiled TABLEWARE shall be removed from CONSUMER
							 eating and drinking areas and handled so that clean TABLEWARE is not
							 contaminated.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-904 - Preventing Contamination › Section 4-904.13 - Preset Tableware

Current through June 24, 2024
(A) Except as
						  specified in ¶ (B) of this section, TABLEWARE that is preset shall be
						  protected from contamination by being wrapped, covered, or inverted.
(B)
Preset TABLEWARE may be exposed
						  if:
(1)
Unused settings are
						  removed when a CONSUMER is seated; or
(2)
Settings not removed when a
						  CONSUMER is seated are cleaned and SANITIZED before further
						  use.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 4 - Equipment, Utensils, and Linens › Part 4-9 - PROTECTION OF CLEAN ITEMS › Subpart 4-904 - Preventing Contamination › Section 4-904.14 - Rinsing Equipment and Utensils after Cleaning and Sanitizing

Current through June 24, 2024
After being cleaned and SANITIZED, EQUIPMENT and
							 UTENSILS shall not be rinsed before air drying or use unless:
(A) The rinse is applied directly from a
						  potable water supply by a WAREWASHING machine that is maintained and operated
						  as specified under Subparts 4-204 and 4-501; and
(B) The rinse is applied only after the
						  EQUIPMENT and UTENSILS have been SANITIZED by the application of hot water or
						  by the application of a chemical SANITIZER solution whose EPA-registered label
						  use instructions call for rinsing off the SANITIZER after it is applied in a
						  commercial warewashing machine.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-1 - WATER › Subpart 5-101 - Source › Section 5-101.11 - Approved System

Current through June 24, 2024
DRINKING WATER shall be obtained from an APPROVED
							 source that is:
(A) A PUBLIC WATER
						  SYSTEM; 
						  P or
(B) A nonPUBLIC WATER SYSTEM that is
						  constructed, maintained, and operated according to ch. NR 809, Safe Drinking
						  Water and ch. NR 812, Well Construction and Pump Installation as enforced by
						  the department of natural resources. 
						  P
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-1 - WATER › Subpart 5-101 - Source › Section 5-101.12 - System Flushing and Disinfection

Current through June 24, 2024
A DRINKING WATER system shall be flushed and
							 disinfected as per the State Uniform Plumbing Code, chs.
							 SPS
							 381 to 387, before being placed into service after
							 construction, repair, or modification and after an emergency situation, such as
							 a flood, that may introduce contaminants to the system. 
							 P
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
https://dsps.wi.gov/pages/home.aspx
.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-1 - WATER › Subpart 5-101 - Source › Section 5-101.13 - Bottled Drinking Water

Current through June 24, 2024
BOTTLED DRINKING WATER used or sold in a FOOD
							 ESTABLISHMENT shall be obtained from APPROVED sources in accordance with ch.
							 ATCP 70 relating to processing and bottling of BOTTLED DRINKING WATER. 
							 P
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-1 - WATER › Subpart 5-102 - Quality › Section 5-102.11 - Standards

Current through June 24, 2024
Except as specified under § 5-102.12, water from
							 a PUBLIC WATER SYSTEM or nonPUBLIC WATER SYSTEM shall meet the requirements of
							 ch. NR 809, Safe Drinking Water, governing standards for safe drinking water as
							 enforced by the department of natural resources. 
							 P
You can contact the department of natural
								resources at bureau of drinking water and groundwater, P.O. Box 7921, Madison,
								WI, 53707, or
http://dnr.wi.gov/topic/drinkingwater/contact.html
.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-1 - WATER › Subpart 5-102 - Quality › Section 5-102.12 - Nondrinking Water

Current through June 24, 2024
(A) A nonDRINKING
						  WATER supply shall be used only if its use is APPROVED. 
						  P
(B) NonDRINKING WATER shall be used only for
						  nonculinary purposes such as air conditioning, nonFOOD EQUIPMENT cooling, and
						  fire protection. 
						  P
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-1 - WATER › Subpart 5-102 - Quality › Section 5-102.13 - Sampling

Current through June 24, 2024
Except when used as specified under § 5-102.12,
							 water from a nonPUBLIC WATER SYSTEM shall be sampled and tested at least
							 annually and as required by state water quality regulations. 
							 Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-1 - WATER › Subpart 5-102 - Quality › Section 5-102.14 - Sample Report

Current through June 24, 2024
The most recent sample report for each nonPUBLIC
							 WATER SYSTEM shall be retained on file in the FOOD ESTABLISHMENT or the report
							 shall be maintained as specified by state water quality
							 regulations.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-1 - WATER › Subpart 5-103 - Quantity and Availability › Section 5-103.11 - Capacity

Current through June 24, 2024
(A) The water source and system shall be of
						  sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. 
						  Pf
(B) Hot water generation and distribution
						  systems shall be sufficient to meet the peak hot water demands throughout the
						  FOOD ESTABLISHMENT. 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-1 - WATER › Subpart 5-103 - Quantity and Availability › Section 5-103.12 - Pressure

Current through June 24, 2024
Water under pressure shall be provided to all
							 fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water
except that water supplied as specified under
¶¶
5-104.12 (A) and (B) to a TEMPORARY FOOD ESTABLISHMENT as specified in
¶
10-104.11 (B) or in response to a temporary
							 interruption of a water supply need not be under pressure. 
							 Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-1 - WATER › Subpart 5-104 - Distribution, Delivery, and Retention › Section 5-104.11 - System

Current through June 24, 2024
Water shall be received from the source through the
							 use of:
(A) An APPROVED public water
						  main; 
						  Pf or
(B) A nonpublic water main, water pumps,
						  pipes, hoses, connections, and other appurtenances, which shall be constructed,
						  maintained, and operated according to the State Uniform Plumbing Code, chs.
						  SPS
						  381 to 387, as enforced by the Wisconsin department of
						  safety and professional services, and chs.
						  NR
						  809, Safe Drinking Water and NR 812, Well Construction
						  and Pump Installation as enforced by the Wisconsin department of natural
						  resources: 
						  Pf
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
https://dsps.wi.gov/pages/home.aspx
.
Note:
You can contact the Department
								of natural resources at bureau of drinking water and groundwater, P.O. Box
								7921, Madison, WI, 53707, or
http://dnr.wi.gov/topic/drinkingwater/contact.html
.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-1 - WATER › Subpart 5-104 - Distribution, Delivery, and Retention › Section 5-104.12 - Alternative Water Supply

Current through June 24, 2024
Water meeting the requirements specified under
							 Subparts 5-101, 5-102, and
§
5-103 shall be made
							 available for a mobile facility, for a TEMPORARY FOOD ESTABLISHMENT without a
							 permanent water supply, and for a FOOD ESTABLISHMENT with a temporary
							 interruption of its water supply through:
(A) A supply of containers of commercially
						  BOTTLED DRINKING WATER; 
						  Pf
(B) One or more closed portable water
						  containers; 
						  Pf
(C) An enclosed vehicular water tank; 
						  Pf
(D) An on-PREMISES water storage tank; 
						  Pf or
(E) Piping, tubing, or hoses connected to an
						  adjacent APPROVED source. 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-201 - Materials › Section 5-201.11 - Approved

Current through June 24, 2024
(A) A PLUMBING SYSTEM and hoses conveying
						  water shall be constructed and repaired with APPROVED materials according to
						  the State Uniform Plumbing Code, chs.
						  SPS
						  381 to 387, as enforced by the Wisconsin department of
						  safety and professional services. 
						  P
(B) A water filter shall be made of SAFE
						  MATERIALS. 
						  P
Contact the Safety and Building Division at the
								department of safety and professional services, PO. Box 2509, Madison, WI
								53701, telephone 608-266-3151 and 711 (TTY) or
https://dsps.wi.gov/pages/home.aspx
.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-202 - Design, Construction, and Installation › Section 5-202.11 - Approved System and Cleanable Fixtures

Current through June 24, 2024
(A) A PLUMBING
						  SYSTEM shall be designed, constructed, installed and maintained to conform to
						  the State Uniform Plumbing Code, chs.
						  SPS
						  381 to 387, as enforced by the Wisconsin department of
						  safety and professional services.
(B) A PLUMBING FIXTURE such as a HANDWASHING
						  SINK, toilet, or urinal shall be EASILY CLEANABLE.
Contact the Safety and Buildings Division at the
								department of safety and professional services, PO. Box 2509, Madison, WI
								53701, telephone 608-266-3151 and 711 (TTY) or
https://dsps.wi.gov/pages/home.aspx
.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-202 - Design, Construction, and Installation › Section 5-202.12 - Handwashing Sink Installation

Current through June 24, 2024
(A) A HANDWASHING
						  SINK shall be equipped to provide water at a temperature of at least 38°C
						  (100°F) through a mixing valve or combination faucet. 
						  Pf
(B) A steam mixing valve may not be used at a
						  HANDWASHING SINK.
(C) A HANDWASHING
						  SINK:
(1) At a newly constructed FOOD
						  ESTABLISHMENT when a HANDWASHING SINK, or sink faucet is replaced or installed
						  it shall have a faucet of the type which is not hand operated.
(2) That is equipped with a self-closing,
						  slow-closing, or metering faucet shall provide a flow of water for at least 15
						  seconds without the need to reactivate the faucet.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-202 - Design, Construction, and Installation › Section 5-202.13 - Backflow Prevention, Air Gap

Current through June 24, 2024
An air gap between the water supply inlet and the
							 flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall
							 comply with the State Uniform Plumbing Code, chs.
							 SPS
							 381 to 387, as enforced by the Wisconsin department of
							 safety and professional services. 
							 P
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
https://dsps.wi.gov/pages/home.aspx
.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-202 - Design, Construction, and Installation › Section 5-202.14 - Backflow Prevention Device, Design Standard

Current through June 24, 2024
A backflow or backsiphonage prevention device
							 installed on a water supply system shall meet standards for construction,
							 installation, maintenance, inspection, and testing as specified by the State
							 Uniform Plumbing Code, chs.
							 SPS
							 381 to 387, as enforced by the Wisconsin department of
							 safety and professional services. 
							 P
Contact the Safety and Buildings Division at the
								department of safety and professional services, P.O. Box 2509, Madison, WI
								53701, telephone 608-266-3151 and 711 (TTY) or
https://dsps.wi.gov/pages/home.aspx
.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-202 - Design, Construction, and Installation › Section 5-202.15 - Conditioning Device, Design

Current through June 24, 2024
A water filter, screen, and other water conditioning
							 device installed on water lines shall be designed to facilitate disassembly for
							 periodic servicing and cleaning. A water filter element shall be of the
							 replaceable type.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-203 - Numbers and Capacities › Section 5-203.11 - Handwashing Sink

Current through June 24, 2024
(A) Except as
						  specified in ¶¶ (B) and (C) of this section, at least 1 HANDWASHING
						  SINK, a number of HANDWASHING SINKS necessary for their convenient use by
						  EMPLOYEES in areas specified under § 5-204.11, and not fewer than the
						  number of HANDWASHING SINKS required by LAW shall be provided. 
						  Pf
(B)
If APPROVED and capable of
						  removing the types of soils encountered in the FOOD operations involved,
						  automatic handwashing facilities may be substituted for HANDWASHING SINKS in a
						  FOOD ESTABLISHMENT that has at least 1 HAND-WASHING SINK.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-203 - Numbers and Capacities › Section 5-203.12 - Toilets and Urinals

Current through June 24, 2024
At least 1 toilet and not fewer than the toilets
							 required by LAW shall be provided. If authorized by LAW and urinals are
							 substituted for toilets, the substitution shall be done as specified in
							 LAW.
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
https://dsps.wi.gov/pages/home.aspx
.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-203 - Numbers and Capacities › Section 5-203.13 - Service Sink

Current through June 24, 2024
(A) At least 1
						  service sink or 1 curbed cleaning facility equipped with a floor drain shall be
						  provided and conveniently located for the cleaning of mops or similar wet floor
						  cleaning tools and for the disposal of mop water and similar liquid
						  waste.
(B) Toilets and urinals may
						  not be used as a service sink for the disposal of mop water and similar liquid
						  waste.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-203 - Numbers and Capacities › Section 5-203.14 - Backflow Prevention Device, When Required

Current through June 24, 2024
A PLUMBING SYSTEM shall be installed to preclude
							 backflow of a solid, liquid, or gas contaminant into the water supply system at
							 each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose
							 is attached or on a hose bibb if a hose is not attached and backflow prevention
							 as required by the State Uniform Plumbing Code, chs.
							 SPS
							 381 to 387, as enforced by the Wisconsin department of
							 safety and professional services, by:
(A) Providing an air gap as specified under
						  § 5-202.13; 
						  P or
(B) Installing an APPROVED backflow
						  prevention device as specified under § 5-202.14. 
						  P
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
https://dsps.wi.gov/pages/home.aspx
.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-203 - Numbers and Capacities › Section 5-203.15 - Backflow Prevention Device, Carbonator

Current through June 24, 2024
If not provided with an air gap as specified under
							 § 5-202.13, an APPROVED dual check valve with an intermediate vent
							 conforming to the State Uniform Plumbing Code chs.
							 SPS
							 381 to 387, as enforced by the Wisconsin department of
							 safety and professional services, shall be installed upstream from a
							 carbonating device and downstream from any copper in the water supply line. 
							 P
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
https://dsps.wi.gov/pages/home.aspx
.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-204 - Location and Placement › Section 5-204.11 - Handwashing sink

Current through June 24, 2024
A HANDWASHING SINK shall be located:
(A) To allow convenient use by EMPLOYEES in
						  FOOD preparation, FOOD dispensing, and WAREWASHING areas; 
						  Pf and
(B) In, or immediately adjacent to, toilet
						  rooms. 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-204 - Location and Placement › Section 5-204.12 - Backflow Prevention Device, Location

Current through June 24, 2024
A backflow prevention device shall be located so that
							 it may be serviced and maintained.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-204 - Location and Placement › Section 5-204.13 - Conditioning Device, Location

Current through June 24, 2024
A water filter, screen, and other water conditioning
							 device installed on water lines shall be located to facilitate disassembly for
							 periodic servicing and cleaning.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-205 - Operation and Maintenance › Section 5-205.11 - Using a Handwashing Sink

Current through June 24, 2024
(A) A HANDWASHING
						  SINK shall be maintained so that it is accessible at all times for EMPLOYEES
						  use. 
						  Pf
(B) A HANDWASHING SINK may not be used for
						  purposes other than handwashing. 
						  Pf
(C) An automatic handwashing facility shall
						  be used in accordance with manufacturer's instructions. 
						  Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-205 - Operation and Maintenance › Section 5-205.12 - Prohibiting a Cross Connection

Current through June 24, 2024
(A) A PERSON may
						  not create a cross connection by connecting a pipe or conduit between the
						  DRINKING WATER system and a nonDRINKING WATER system or a water system of
						  unknown quality. 
						  P
(B) The piping of a nonDRINKING WATER system
						  shall be durably identified so that it is readily distinguishable from piping
						  that carries DRINKING WATER.
													Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-205 - Operation and Maintenance › Section 5-205.13 - Scheduling Inspection and Service for a Water System Device

Current through June 24, 2024
A device such as a water treatment device or backflow
							 preventer shall be scheduled for inspection and service, in accordance with
							 manufacturer's instructions and as necessary to prevent device failure based on
							 local water conditions, and records demonstrating inspection and service shall
							 be maintained by the PERSON IN CHARGE. 
							 Pf
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-205 - Operation and Maintenance › Section 5-205.14 - Water Reservoir of Fogging Devices, Cleaning

Current through June 24, 2024
(A) A
						  reservoir that is used to supply water to a device such as a produce fogger
						  shall be:
(1) Maintained in accordance with
						  manufacturer's specifications; 
						  P and
(2) Cleaned in accordance with manufacturer's
						  specifications or according to the procedures specified under ¶ (B) of
						  this section, whichever is more stringent. 
						  P
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-2 - PLUMBING SYSTEM › Subpart 5-205 - Operation and Maintenance › Section 5-205.15 - System Maintained in Good Repair

Current through June 24, 2024
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform
						  Plumbing Code, chs.
						  SPS
						  381 to 387, as enforced by the Wisconsin department of
						  safety and professional services; 
						  P and
(B) Maintained in good repair.
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
https://dsps.wi.gov/pages/home.aspx
.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-3 - MOBILE WATER TANK AND MOBILE FOOD ESTABLISHMENT WATER TANK › Subpart 5-301 - Materials › Section 5-301.11 - Approved

Current through June 24, 2024
Materials that are used in the construction of a
							 mobile water tank, MOBILE FOOD ESTABLISHMENT water tank, and appurtenances
							 shall be:
(A) Safe; 
						  P
(B) Durable, CORROSION-RESISTANT, and
						  nonabsorbent; and
(C) Finished to
						  have a SMOOTH, EASILY CLEANABLE surface.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 5 - Water, Plumbing, and Waste › Part 5-3 - MOBILE WATER TANK AND MOBILE FOOD ESTABLISHMENT WATER TANK › Subpart 5-302 - Design and Construction › Section 5-302.11 - Enclosed System, Sloped to Drain

Current through June 24, 2024
A mobile water tank shall be:
(A) Enclosed from the filling inlet to the
						  discharge outlet; and
(B) Sloped to
						  an outlet that allows complete drainage of the tank.