DATCP Home Wisconsin Food Code

State of Wisconsin

Department of Agriculture, Trade and Consumer Protection

DATCP Home > Wisconsin Food Code

Wisconsin Food Code

Government regulations can sometimes be quite confusing, so we've taken it upon ourselves to simplify and better explain some of the regulations found in the Wisconsin Food Code in separate fact sheets.

Bare Hand Contact with Ready-to-Eat Foods
Checking Food Product Temperatures
Consumer Advisory
Date Marking of Potentially Hazardous, Ready-to-Eat Foods
Demonstration of Knowledge
Employee Hygiene
Fish Under Reduced Oxygen Packaging (ROP)
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
Action to the Person in Charge when Serving a General Population and Presented with a Sick Employee
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
When is a Variance or HACCP Plan Required?
Retail Temporary Event Guidelines
Foods Sold at Retail Must Come From an Approved Source
Melon Safe Handling Procedures
Basic Food Safety Tips for Exempt Groups
Recommended General Food Distribution Guidelines
Plan Review for Retail Food Establishment
Proper Design of Food Shields
Allergens
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
Food Labeling Guidance

State of Wisconsin

Department of Agriculture, Trade and Consumer Protection

Wisconsin Food Code

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