Food Code Fact Sheets

​​​​​​​​​​​​​​​​​​​​​The fact sheets listed below are resources that simplify the legal language found in the Wisconsin Food Code. Anyone with additional questions about the fact sheets or the Wisconsin Food Code can contact us at datcpfoodmailbox@wisconsin.gov​.


​​​Fact Sheet Description​​​
Download
​​3-Compartment Sink Use for ​Cleaning and Sanitizing
PDF
​​Antiseptics: Hand Antiseptic Use in Food Service
PDF
Bare-hand ​Contact With Ready-to-Eat Foods
PDF
En ​Español
Cheese and Cheddar Cheese Curd Displays: ​Safety Practices and Handling
PDF
En ​Español
​​Cleaning: Vomit and Diarrhea Cleanup
PDF
En ​Español​​
​​Cleaning: Contents for a Vomit and Diarrhea Cleanup Kit
PDF
En Español
Construction Guidance for Retail Food Establishments
PDF
​Consumer Advisories: What You Need to Know
PDF
En Español
Contact Surfaces: Washing an​d Sanitizing
PDF
En ​Es​pañol
Cooling Procedure Recommendations
PDF
En Español
​Date Marking of Potentially Hazardous, Read-to-Eat Foods
PDF
​Demonstration of Knowledge by the Person in Charge (PIC)
PDF
​​Disposable Gloves: Proper Usage
PDF
​​Employee Health and Personal Hygiene Handbook (FDA)
Download
​​Employee Illness Decision Guide
PDF
Employee Illness Exclusions and Restrictions: Food Employee Reporting Agreement
PDF
En Español 
Employee Illness Exclusions and Restrictions: Foodborne Illness Symptoms and Prevention
PDF
​​Exempt Groups: Basic Food Safety Information
Flyer
Poster
​​Fish: Storing and Thawing Vacuum-Packaged Fish​
PDF
​Food Allergen Requirements for Retailers
​​PDF
Food Allergies Infographic
Food Labeling: Packaged Food Guidance for Manufacturers, Packers and Distributors
PDF
En ​Español
​Food Labeling: Requirements for Retail Food Establishments
PDF
En ​Españ​ol
Gyro Meat Cones: Cooking and Serving
PDF
En ​Españ​ol
Hand Sanitizers: What You Need to Know​
PDF
En ​Españ​ol
​​Handwashing Basics
PDF
En ​Españ​ol
Handwashing Standard Operating ProcedurePDF
En ​Españ​ol
Hygiene: What's Important for Employees and Restaurants
PDF
En ​Españ​ol
Juice: Requirements for Selling at Retail
PDF
Licensing Requirements for Personal Chefs, Contract Cooks, CaterersPDF
En ​Españ​ol
Melon Safe Handling ​Procedures
PDF
En ​Español
​Mobile Food Service and Retail Food Establishment Plan Review Components
​PDF
​​Refrigerator Storage Chart
PDF
En Español
​​Shellfish: Requirements for Shellfish at Retail
PDF
​​Special Processes: Determining Whether You Need a Variance or HACCP Plan
PDF
Temperatures: Properly Checking the Temperature of Foods
P​DF
Temporary Event Guidelines for Retailers
PDF
En ​Español
Thawing Foods Safely
PDF
En Español
Thermometer Calibration Instructions
PDF
​​Thermometer Calibration Infographic
PDF
En Español
Time as a Public Health Control
PDF
​Time/Temperature Control for Safety Food (TCS)
PDF
En Español
Walk-In Coolers: Proper Organization
PDF
En ​Español
​Weather Emergencies: Ensuring Food Safety
PDF
Wholesale Meat Exemptions at RetailPDF
En ​Español

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