DHS 175.14
DHS 175.14
Toilet and shower facilities. DHS 175.14(1)(a)(a) A camp shall provide a minimum of one toilet and one handwash facility for every 10 campers and staff or fraction thereof. Urinals may be substituted for up to ½
of the required number of toilets for males.
DHS 175.14(1)(b)
(b) Separate toilet rooms shall be provided and marked for each sex.
DHS 175.14(1)(c)
(c) Toilet rooms shall be well-ventilated and well-lighted, and shall comply with the requirements of
chs. SPS 361 to
365.
DHS 175.14(1)(d)
(d) Toilet rooms shall be located within 400 feet of lodging units and shall provide for privacy. Toilet room doors shall have self-closing devices.
DHS 175.14(1)(e)
(e) Privies shall be constructed in accordance with
chs. SPS 361 to
365 and
391 and shall be approved by the department and maintained in good repair.
DHS 175.14(1)(f)
(f) A minimum of one shower or bathtub shall be provided for every 20 campers and staff or fraction thereof.
DHS 175.14(1)(g)
(g) Tempered water shall be provided at all handwash sinks in all rooms having flush toilets and at all shower or bathing facilities.
DHS 175.14(1)(h)
(h) Carpeting is prohibited in toilet rooms and shower and bathing facilities.
DHS 175.14(2)
(2) Toilets and bathing facilities for people with physical disabilities. The construction and accessibility of toilets, toilet rooms, toilet buildings and bathing facilities shall comply with
ch. SPS 362.
DHS 175.14 History
History: Cr.
Register, January, 2001, No. 541, eff. 2-1-01; corrections in (1) (c), (e), and (2) were made under s. 13.93 (2m) (b) 7., Stats.,
Register May 2002 No. 557;
CR 08-073: renum. from HFS 175.09
Register January 2009 No. 637, eff. 2-1-09; corrections in (1) (c) and (e), (2) made under s. 13.92 (4) (b) 7., Stats.,
Register January 2012 No. 673.
DHS 175.15(1)(a)(a) Garbage and refuse shall be kept in durable, easily cleanable, insect resistant, leak-proof and nonabsorbent containers. Plastic bags may be used to line these containers and may be used for inside storage.
DHS 175.15(1)(b)
(b) Containers for garbage and refuse used in food preparation and in areas used for washing utensils shall be kept covered or closed when not in use and emptied at a frequency that minimizes the development of objectionable odors and other conditions that attract or harbor insects and rodents.
DHS 175.15(1)(c)
(c) Containers stored outside as well as dumpsters, compactors and compactor systems shall be easily cleanable, provided with tight-fitting lids, doors or covers and kept covered or closed when not in use. In containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
DHS 175.15(1)(d)
(d) A camp shall have a sufficient number of containers to hold its garbage and refuse until disposal.
DHS 175.15(1)(e)
(e) Soiled containers shall be cleaned on a frequency to prevent insect and rodent attraction. Each container shall be thoroughly cleaned on the inside and outside in a way that does not contaminate food, equipment, utensils or food preparation areas.
DHS 175.15(2)(a)(a) Garbage and refuse stored inside shall be stored in a manner to make them inaccessible to insects and rodents. Outside storage of unprotected plastic bags or wet-strength paper bags or baled units containing garbage or refuse is prohibited. Cardboard or other packaging material not containing garbage or food wastes need not be stored in covered containers.
DHS 175.15(2)(b)
(b) Garbage or refuse storage rooms, if used, shall be constructed of easily cleanable, nonabsorbent materials, shall be kept clean, shall be insect-proof and rodent-proof and shall be large enough to store the garbage and refuse containers that accumulate.
DHS 175.15(2)(c)
(c) Outdoor storage areas or enclosures shall be large enough to store the garbage and refuse containers that accumulate and shall be kept clean.
DHS 175.15(2)(d)
(d) Recyclables and returnables shall be stored in a clean and sanitary manner to prevent insect and rodent attraction.
DHS 175.15(3)(a)(a) Garbage and refuse shall be disposed of often enough to prevent odor and attracting insects and rodents.
DHS 175.15(3)(b)
(b) Solid waste disposal sites on the premises shall comply with
chs. NR 500 to
538 and shall be licensed by the Wisconsin department of natural resources.
DHS 175.15 History
History: Cr.
Register, January, 2001, No. 541, eff. 2-1-01;
CR 08-073: renum. from HFS 175.10
Register January 2009 No. 637, eff. 2-1-09; correction in (3) (b) made under s.
13.92 (4) (b) 7., Stats.,
Register February 2010 No. 650.
DHS 175.16
DHS 175.16
Food preparation and service. DHS 175.16(1)(a)(a) The preparation and service of food and the equipment required for that purpose at camp dining halls, commissary operations and concession stands shall comply with
ch. DHS 196.
DHS 175.16 Note
Note: Chapter
DHS 196 is the Department's administrative rules relating to restaurants.
DHS 175.16(1)(b)
(b) Food preparation and handling in primitive camping areas shall comply with the requirements in
sub. (4).
DHS 175.16(2)
(2) Knowledge of food protection practices. Beginning one year after February 1, 2001, the operator or at least one manager of the food service facility at each camp shall have a certificate issued by the department stating the operator or manager has passed a department-approved written examination on food protection practices in compliance with the requirements of chapter 12 of the appendix to
ch. DHS 196.
DHS 175.16(3)
(3) Use of facilities. When an organized group uses a camp's food service facilities and the camp operator does not provide staffing, the operator, in consultation with the person certified under
sub. (2), shall provide the group with written or video-presented procedures for the safe handling of food, personal hygiene and proper washing and sanitizing of utensils and equipment.
DHS 175.16(4)
(4) Outdoor food service. Outdoor food service shall be conducted in a safe, clean and sanitary manner, as follows:
DHS 175.16(4)(a)1.1. Only food from an approved source and capable of being maintained in a wholesome condition, free from adulteration, with the equipment available may be used in outdoor food service.
DHS 175.16 Note
Note: Approved sources of food are described in Chapter
3 of the Appendix to ch.
DHS 196, Restaurants.
DHS 175.16(4)(a)2.a.a. Potentially hazardous foods shall be held at 41°F. (5°C.) or lower or 140°F. (60°C.) or higher. Potentially hazardous foods requiring cooking shall be cooked to heat all parts of the food to a temperature of 150°F. (66°C.) or higher, except that comminuted meat including hamburger shall be heated until all parts are 155°F (68°C) and poultry, stuffings and stuffed meats shall be heated until all parts are 165°F. (74°C.) or higher.
DHS 175.16(4)(a)2.b.
b. Once potentially hazardous foods that have been heated leave the kitchen or commissary, the potentially hazardous foods shall not be allowed to cool below 140°F. (60°C.) prior to serving.
DHS 175.16(4)(a)3.
3. Food shall be protected from potential contamination and adulteration, including dirt, insects, rodents or animals.
DHS 175.16(4)(a)4.
4. Handling of foods shall be minimized. Advanced preparation of potentially hazardous foods such as hamburger patties and pre-sliced foods, is recommended when practical.
DHS 175.16(4)(a)5.
5. Once food leaves the kitchen or commissary and is served, food not consumed shall not be subsequently served, except that prepackaged or protected foods that are wholesome and are not potentially hazardous foods as prescribed in section 3-306.14 of the appendix to
ch. DHS 196 may be subsequently served.
DHS 175.16(4)(b)1.1. Utensils and equipment construction and materials shall be appropriate for the type of food service being conducted.
DHS 175.16(4)(b)2.
2. Utensils and equipment shall be washed, rinsed, sanitized and air-dried in a manner approved by the department using either an approved sanitizer or hot water at 171°F. (77°C.) for sanitization. When a chemical sanitizer is used, the manufacturer's directions for the proper use of the sanitizer shall be followed and a chemical test kit appropriate for the sanitizer shall be provided.
DHS 175.16(4)(c)
(c)
Handwashing. All food handlers shall follow approved handwash procedures.
DHS 175.16 Note
Note: Approved handwash procedures are described in Chapter
2 of the Appendix to ch.
DHS 196, Restaurants.
DHS 175.16 History
History: Cr.
Register, January, 2001, No. 541, eff. 2-1-01;
CR 08-073: renum. from HFS 175.11
Register January 2009 No. 637, eff. 2-1-09; corrections in (1) (a), (2) and (4) (a) 5. made under s.
13.92 (4) (b) 7., Stats.,
Register January 2009 No. 637.
DHS 175.17(1)
(1)
State building code. All buildings at a recreational or educational camp shall comply with
chs. SPS 361 to
365.
DHS 175.17(2)(a)(a) A camp shall be maintained in a clean and sanitary condition at all times.
DHS 175.17(2)(b)
(b) The floor surfaces in kitchens, walk-in refrigerators and all other rooms and areas in which food is stored or prepared or in which utensils are washed shall be constructed of smooth, nonabsorbent materials and shall be easily cleanable. Carpeting is prohibited.
DHS 175.17(2)(c)
(c) In areas subject to spilling or dripping of grease or fatty substances, floor coverings shall be of grease-resistant material.
DHS 175.17(2)(d)
(d) All walls and ceiling of rooms or areas in which food is prepared or stored or utensils are washed shall be smooth, nonabsorbent, light-colored and easily cleanable. Impervious baseboards approved by the department shall be installed at floor and wall junctures in all new camps and all new buildings at existing camps. Materials that have perforated or sculptured surfaces or do not have sealed butt joints are not acceptable for wall and ceiling surfaces in kitchens, food storerooms or cooking areas.
DHS 175.17(2)(e)
(e) All doors and windows opening to the outside shall be effectively screened. Doors shall be self-closing.
DHS 175.17(2)(f)
(f) Light intensity in all areas where food is prepared or stored or utensils are washed, all dressing rooms, locker rooms, toilet rooms and garbage and refuse storage areas shall be maintained in accordance with s.
6-303.11 of the appendix to
ch. DHS 196.
DHS 175.17(2)(g)
(g) All areas in which food is prepared or stored or utensils are washed and all dressing rooms or locker rooms, toilet rooms and garbage and refuse storage areas shall be well-ventilated. A ventilation hood sized for adequate air velocity, with grease filters, shall be provided to cover each cooking area. Filters shall be readily removable for cleaning or replacement and shall be cleaned at least once each week and more often if necessary.
DHS 175.17(2)(h)
(h) The premises shall be maintained in a clean, neat condition free from refuse, insects and rodents.
DHS 175.17(2)(i)
(i) Parking areas shall be treated with a material approved by the department to minimize dust and dirt.
DHS 175.17(2)(j)
(j) The exterior of all buildings shall be well-maintained and kept in good repair.
DHS 175.17(2)(k)
(k) The floors, carpeting, walls, ceilings, light fixtures and decorative materials of all rooms shall be maintained in a clean and sanitary condition and in good repair.
DHS 175.17(3)
(3) Lighting. All rooms shall be adequately illuminated to permit cleaning and maintenance.
DHS 175.17(4)(a)(a) Effective measures to minimize the presence of rodents and insects shall be utilized. Control measures shall be used in a safe manner and according to label instructions.
DHS 175.17(4)(b)
(b) All doors and windows in food service and storage areas, toilet facilities and sleeping areas that open to the outside shall be tight-fitting and effectively screened. The doors shall be self-closing.
DHS 175.17 History
History: Cr.
Register, January, 2001, No. 541, eff. 2-1-01; correction in (1) was made under s. 13.93 (2m) (b) 7., Stats.,
Register May 2002 No. 557;
CR 08-073: renum. from HFS 175.12
Register January 2009 No. 637, eff. 2-1-09; correction in (2) (f) made under s. 13.92 (4) (b) 7., Stats.,
Register January 2009 No. 637; correction in (1) made under s. 13.92 (4) (b) 7., Stats.,
Register January 2012 No. 673.
DHS 175.18(1)
(1)
Camper supervision. One staff member, 18 years of age or older, excluding kitchen and maintenance staff, shall be provided for every 10 campers or fraction thereof under age 18, except that for campers 6 years of age and under there shall be one staff member for every 4 campers or fraction thereof.
DHS 175.18(2)(a)(a)
Use. Chemicals, flammables and other hazardous substances shall be used for their intended purpose and according to the manufacturer's directions stated on the container label.
DHS 175.18(2)(b)1.1. Chemicals and other hazardous substances shall be stored in their original, covered and labeled containers in a separate, secure area accessible only by appropriate staff.
DHS 175.18(2)(b)2.
2. If taken on off-site trips, hazardous substances shall be stored in appropriate, easily identifiable containers.
DHS 175.18(2)(b)3.
3. Flammable materials shall be stored in a well-ventilated structure, separate from areas occupied by campers and staff.
DHS 175.18(2)(c)
(c)
Disposal. Hazardous substances shall be disposed of in a manner and location as directed on the manufacturer's label or the material safety data sheet by the local agency having jurisdiction over handling hazardous substances and the applicable sections of
chs. NR 660 to
670.
DHS 175.18(3)(b)
(b) A trained adult shall supervise high-risk activities. High-risk activities include firearms, archery, ropes or challenge courses, horseback riding and rock climbing.
DHS 175.18(3)(c)
(c) No firearms or archery equipment are permitted in a camp except for use in an organized and supervised camp activity. All firearms, ammunition and archery equipment not being used shall be securely stored under lock.
DHS 175.18(3)(d)
(d) High-risk equipment shall be properly stored or secured when not in use.
DHS 175.18(4)
(4) Plans for camper security and dealing with emergencies. DHS 175.18(4)(a)(a)
Written plans. A camp shall have written plans for ensuring camper security and for dealing with emergencies including fire, severe weather, lost campers and lost swimmers.
DHS 175.18(4)(b)
(b)
Staff training. Camp staff shall be instructed and periodically drilled in the use of emergency equipment and the procedures to be followed for notifying emergency personnel.
DHS 175.18(4)(c)1.1. A camp shall have firefighting equipment available in non-permanent sleeping areas. Where fire barrels or buckets are used, they shall be painted red or plainly marked, maintained and kept filled with water.
