Wisconsin Food Code - Wisconsin Department of Public ...

1 817 DHS 196 AppendixDEPARTMENT OF HEALTH SERVICESThe Wisconsin Administrative code on this web site is updated on the 1st day of each month, current as of that date. See also Are the Codeson this Website Official?Register June 2013 No. 690 WisconsinFood Code818 Wisconsin ADMINISTRATIVE CODEDHS 196 AppendixThe Wisconsin Administrative code on this web site is updated on the 1st day of each month, current as of that date. See also Are the Codeson this Website Official?Register June 2013 No. 690 PREFACEI nformation to Assist the UserThe following information explains the organizational format and the meaning of explanatory conventions usedin the Wisconsin food code , which are intended to make the code easier to NomenclatureEach chapter of the food code is divided into the following subunits.

2 The system of numbering for a chapter andany of its subunits uses the following format:Chapter 9 Part 9 1 Subpart 9 101 Section ( ) 9 ( ) 9 (A)Subparagraph 9 (A) (1) code provisions are either appropriate for citing and debiting on an inspection report or they are not. Thosenot intended for citing/debiting are identified by the digits following the decimal point in the numbering sys-tem. These nondebitable provisions fall into two categories, those that end with two digits after the deci-mal point and the last digit is a zero, , 1 ; and those that end with three digits after the decimalpoint and the last 2 digits are zeros, , 8 types of internal cross referencing are widely used throughout the code to eliminate the need forrestating The first type of cross reference uses phrases that contain the word under, , as specified (followed by the relevant portion of the code ).

3 The purpose of this type of cross reference is to:1) Alert the reader to relevant information, and2) Provide a system by which each violation is recorded under the one most appropriate type of cross reference signals to the reader the provision of the code under which a certain viola-tion is properly The second type of cross reference uses phrases that contain the word in, , as specified (followed by the relevant portion of the code ). The purpose of this type of cross reference is to:1) Indicate the specific provisions of a separate document such as a federal regulation that are beingincorporated by reference in the requirement of the code , , 3 (C); or2) Refer the reader to a nondebitable provision of the code which provides further information for con-sideration, such as provision for an exception or for an allowance to comply via an alternative example, 3 (A) begins with Except as specified in (B).

4 And (B) states the relevantexceptions to (A). Paragraph 3 (E) states in part, .. as specified in 3 (C) and 3 (C) provides for an allowance to serve or sell raw or undercooked, whole meat, intact beef steaksin a ready to eat 196 AppendixDEPARTMENT OF HEALTH SERVICESThe Wisconsin Administrative code on this web site is updated on the 1st day of each month, current as of that date. See also Are the Codeson this Website Official?Register June 2013 No. 690If you review the exception in 3 (B) and the allowance in 3 (C), you will see that excep-tions and allowances often contain conditions of compliance, , conditions that must be met in order forthe exception or allowance to on the violation being cited, the substance of the text being referred to and the context in which thereference is made, users of the code must infer the intent of the cross reference.

5 That is, the user mustdetermine if the cross reference simply alerts the user to additional information about the requirement or ifthe cross reference:S sends (via the word under ) the citing/debiting to another code provision; orS incorporates (via the word in ) the referenced requirements into the code Wisconsin food code presents requirements by principle rather than by subject. For example, equipmentrequirements are presented under headings such as Materials, Design and Construction, Numbers and Capac-ities, Location and Installation, and Maintenance and Operation rather than by refrigerators, sinks, and ther-mometers. In this way provisions need be stated only once rather than repeated for each piece or category ofequipment. Where there are special requirements for certain equipment, the requirement is delineated underthe appropriate principle ( , Design and Construction) and listed separately in the of Importance:Priority Items, Priority Foundation Items, and Core ItemsRequirements contained in the food code are identified as being in one of 3 categories of importance:S PRIORITY ITEM ( , a provision in this code whose application contributes directly to the elimination,prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury andthere is no other provision that more directly controls the hazard);S PRIORITY FOUNDATION ITEM ( , a provision in this code whose application supports, facilitates, orenables one or more PRIORITY ITEMS).

6 AndS CORE ITEM ( , a provision in this code that is not designated as a PRIORITY ITEM or a PRIORITY FOUNDA-TION ITEM and that usually relates to general sanitation, operational controls, sanitation standard operat-ing procedures (SSOPs), facilities or structures, equipment design, or general maintenance).A P or Pf designation after a paragraph or subparagraph indicates that the provision within that section isa PRIORITY ITEM or PRIORITY FOUNDATION ITEM. Any unmarked provisions within a section are CORE StyleFont StyleItalics TextPortions of some sections are written in italics. Theseprovisions are not requirements, but are provided toconvey relevant information about specific exceptionsand alternative means for compliance. Italics are oftenpursuant to a preceding provision that states a require-ment, to which the italics offer an exception or anotherpossibility.

7 Italicized sections usually involve the words except for, may, need not, or does not apply. See, , 3 (D).TEXT IN SMALL CAPS Defined words and terms are in small caps in the textto indicate that they are defined under 1 (B)or 12 , and that the meaning of a provision isto be interpreted in the defined context. A concertedeffort was also made to capitalize all forms and com-binations of those defined words and terms that arerelated to the ADMINISTRATIVE CODEDHS 196 AppendixThe Wisconsin Administrative code on this web site is updated on the 1st day of each month, current as of that date. See also Are the Codeson this Website Official?Register June 2013 No. 690 Chapter 1 Purpose and DefinitionsParts1 1 TITLE, INTENT, SCOPE1 2 DEFINITIONS1 1 TITLE, INTENT, SCOPES ubparts1 101 Title1 102 Intent1 103 Authority and Purpose1 104 ScopeTitle1 provisions shall be known as the food code , hereinafter referred to as this code .

8 Intent1 Safety, Illness Prevention, and Honest purpose of this code is to safeguard Public health and provide to CONSUMERS, food thatis safe, UNADULTERATED, and honestly Authority and 254 and 97, Stats., give the Department of health services and the Department ofagriculture, trade and consumer protection the authority to prescribe rules for food ESTAB-LISHMENTS and to enforce these rules for the purpose of protecting Public health and code establishes definitions; sets standards for management and personnel, FOODOPERATIONS, and EQUIPMENT and facilities; and provides for food ESTABLISHMENT plan review,PERMIT issuance, inspection, food EMPLOYEE RESTRICTION, and PERMIT : You can contact the Department of Health Services, food Safety and Recreational Licensing Section, Box2659, Madison, WI 53701 2659, telephone 608 266.

9 You can contact the Department of Agriculture, Trade and Consumer Protection, Division of food Safety, 8911, Madison, WI 53708 8911, telephone 608 224 chapter applies to all food ESTABLISHMENTS, regardless of whether the food ESTABLISH-MENT is subject to licensing under this chapter or related and it appears to the Department that strict adherence to provision of this chapter isimpractical for a particular food ESTABLISHMENT, the Department may APPROVE a modificationin this chapter for that facility if the Department is provided with satisfactory proof that thegrant of a VARIANCE will not jeopardize the Public s health, safety, or 196 AppendixDEPARTMENT OF HEALTH SERVICESThe Wisconsin Administrative code on this web site is updated on the 1st day of each month, current as of that date.

10 See also Are the Codeson this Website Official?Register June 2013 No. 6901 for Variance Request.(A) Request for modification or waiver of the requirements of this chapter shall be sub-mitted in writing to the REGULATORY AUTHORITY having jurisdiction along with documentationspecified in (D).(B) The REGULATORY AUTHORITY shall review the request and forward it to the Department with recommendations for APPROVAL or disAPPROVAL.(C) On receipt of a complete VARIANCE request as specified in this section, the Department shall review the request and grant or deny the request in writing within 30 working days. Ifthe VARIANCE is granted the REGULATORY AUTHORITY shall maintain a copy of the VARIANCE inthe food ESTABLISHMENT s inspection history file.(D) Documentation justifying a proposed modification or waiver from the requirements ofthis chapter shall include the following information:(1) A statement of the proposed VARIANCE from this chapter requirement citing relevantchapter section numbers;(2) An analysis of the rationale for how the potential Public health HAZARDS and nui-sances addressed by the relevant chapter section will be alternatively addressed by theproposed VARIANCE; and(3) A HACCP PLAN, if relevant to the VARIANCE request or required by the 2 DEFINITIONSS ubpart1 201 Applicability and Terms DefinedApplicability andTerms Defined1 of Application and Listing of Terms.