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

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