​​Wisconsin Food Code

The Wisconsin Food Code provides legal information on Wisconsin's laws for all food-related administrative codes.

Food Code Fact Sheets

The fact sheets listed below are resources that simplify the legal lan​guage found in the Wisconsin Food Code.

• Food labeling
  
• Packaged Food Labeling Guidance: For Food Manufacturers, Packers, an​d Distributors
  
• Determining if You Need a Variance and/or HACCP Plan for a Special Process
  
• Basic Food Safety Information​ for Exempt Groups​: Fly​er | Poster
  
• Food Allergen Requirements for Retailer​s | Food Allergies Infogra​phic
  
• Storing and Thawing Vac​uum-Packaged Fish
  
• Cooking and Serving Gyro​ Meat Cones​
  
• Bare Hand Contact with Ready-to-Eat Foods​
  
• Checking Food Product Temp​eratures
  
• Consumer Advisory     
  
• Date Marking of Potentially Hazardous, Ready-to-Eat Foods  
  
• Demonstration of Knowledge
  
• Employee Hygiene
• Hand Sanitizers
  
• Hand-Washing​
  
• Recommended Cooling Procedures
  
• Significant Changes & Issues in the State Food Code
  
• Temperature Guide
  
• Thawing Foods Safely
  
• Thermometer Calibration
  
• Time as a Public Health Control
  
• Time/Temperature Control for Safety Food (TCS)
  
• Using Disposable Gloves
  
• Washing and Sanitizing Food Contact Surfaces​​
  
• Foodborne Illnesses
  
• When to exclude or restrict a food employee (FDA decision tree):
• Who reports a symptom and when to exclude a food employee who reports a diagnosis with symptoms under the Food Code
  
• Who is asymptomatic and reports a listed diagnosis and when to restrict a food employee who reports a listed exposure under the Food Code
  
• Action to the Person in Charge when Serving a Highly Susceptible Population and Presented with a Sick Employee
  
• Employee Health Definitions
  
• Food Employee Reporting Agreement
  
• Organizing Your Walk-In Coolers
  
• Retail Temporary Event Guidelines
• Melon Safe Handling Procedures
  
• Recommended General Food Distribution Guidelines
  
• Plan Review for Retail Food Establishment
• Proper Design of Food Shields
  
• Sale of Untreated Juice of Fruits and Vegetables
  
• Mobile Food Service and Mobile Retail Food Establishment Plan Review Components for Operators
  
• Food Safety During a Weather Emergency​