DHS 190.08(4)
(4) Protection from back-siphonage. In plumbing systems, all cross-connections and arrangements permitting back-siphonage or backflow are prohibited, pursuant to
s. SPS 382.41 or, in the case of health care facilities,
s. SPS 382.50.
DHS 190.08(5)(a)(a) Screens. All windows and doors used for ventilation purposes shall be provided with wire screening of not less than number 16 mesh or its equivalent and shall be properly maintained to prevent entry of insects. Screens for windows shall cover at least one-third of the window area. Screen doors shall be self-closing.
DHS 190.08(5)(b)
(b) Eradication. All means necessary for the elimination of rodents, flies, roaches, bedbugs, fleas, lice and other household pests shall be used. Extreme care shall be taken in the use of poison to prevent accidental poisoning of domestic animals and people.
DHS 190.08(5)(c)
(c) Labeling and storage of poisonous compounds. Containers of all poisonous compounds used in the extermination of rodents or insects shall be prominently and distinctly labeled for easy identification of contents. Poisonous compounds shall be stored independently and separately from food and kitchenware.
DHS 190.08(6)(a)(a) Institutions that house persons requiring nursing or medical care shall have facilities for the incineration of soiled dressings or a written agreement with a nearby hospital to dispose of the dressings by incineration.
DHS 190.08(6)(b)
(b) The contents of garbage and refuse containers shall be removed from the grounds of the institution and disposed of in a sanitary manner at least once a week and more often if necessary.
DHS 190.08 History
History: Cr.
Register, December, 1985, No. 360, eff. 1-1-86; correction in (4) made under s.
13.92 (4) (b) 7., Stats.,
Register February 2012 No. 674.
DHS 190.09(1)(a)(a) Disease carrier. No person with a health history of typhoid, paratyphoid, dysentery or other diarrheal disease may be employed for work in food service areas unless it has been definitely determined by appropriate tests that the person is not a carrier of the disease.
DHS 190.09(1)(b)
(b) Other health conditions. All persons working in food service areas who show symptoms of illness or have an open lesion shall be temporarily relieved of their duties until the condition is no longer present.
DHS 190.09(1)(c)
(c) Tobacco use. All persons shall refrain from using tobacco in food preparation and food service areas.
DHS 190.09(1)(d)
(d) Individual cleanliness. All persons who work in food service areas shall wear clean garments and clean caps or hairnets, and shall keep their hands clean at all times when engaged in the handling of food, drink, utensils or equipment. Particular attention shall be given to the cleaning of fingernails.
DHS 190.09(1)(e)
(e) Handwashing. Adequate and convenient handwashing facilities shall be provided in food preparation areas for use by persons who prepare or serve foods. The handwashing facilities shall include hot and cold running water, soap and approved sanitary towels. Use of a common towel is prohibited. All food service employees and all residents helping in food service areas shall wash their hands before beginning work and after each use of a toilet during working hours.
DHS 190.09(1)(f)
(f) Personal belongings. Separate facilities in which to store outdoor clothing, purses and other personal belongings shall be provided for persons preparing or serving food to eliminate the necessity of keeping these items in the work area. Dressing rooms and lockers shall be provided except when food preparation is done by residents.
DHS 190.09(2)(a)(a) Milk and milk products. Milk served as a beverage shall be fluid milk that is pasteurized and grade A in quality. Reconstituted dry milk and dry milk products may only be used in instant desserts and whipped products and in cooking and baking. Milk and cream shall be handled as follows:
DHS 190.09(2)(a)1.
1. All milk shall be kept in the original containers in which delivered and under refrigeration until served or used;
DHS 190.09(2)(a)3.
3. Bulk milk dispensers which have been approved by the department as to design and construction may be used provided that:
DHS 190.09(2)(a)3.a.
a. No surfaces with which milk comes in contact, other than the delivery orifice, are accessible to manual contact, droplets, dust or flies; and
DHS 190.09(2)(a)3.b.
b. The milk-dispensing device is cleaned, sanitized, filled and sealed at a milk plant which meets the grade A milk requirements adopted by the state department of agriculture, trade and consumer protection; and
DHS 190.09(2)(a)4.
4. Cream shall be kept in the original container in which delivered and under refrigeration until served. It should be served, whenever practical, from the original container.
DHS 190.09(2)(b)
(b) Spoiled foods. The use and storage of tainted or spoiled foods is prohibited.
DHS 190.09(2)(c)
(c) Vegetables and fruits. Vegetables and fruits served raw shall be adequately cleaned in clean, safe water.
DHS 190.09(2)(d)
(d) Preserved foods. All foods, if canned, frozen, or otherwise preserved at the institution shall be processed under controlled conditions, using recommended processing and sanitary methods. All non-acid vegetables, meat and poultry shall be canned by pressure cooker methods. Donations of home-canned foods shall not be accepted.
DHS 190.09(2)(e)
(e) Meat. All purchased meats and poultry shall be from sources inspected by the federal government or by the state department of agriculture, trade and consumer protection. All animals used for meat shall be slaughtered in a licensed slaughterhouse or under the antemortem and postmortem inspection of a licensed veterinarian.
DHS 190.09(2)(f)
(f) Ice. All ice used for cooling drinks or food by direct contact shall be made from a public water supply or from a private water supply found by the department to conform to good public health practices, and the ice shall be stored and handled in a way that protects it from contamination.
DHS 190.09(2)(g)
(g) Heating with steam. The direct heating of foods with steam is prohibited if, in producing the steam, compounds hazardous to health, as determined by the U.S. public health service, are used.
DHS 190.09(3)
(3) Serving of food. Where applicable, institutions shall adhere to the following procedures:
DHS 190.09(3)(a)
(a) All unwrapped or unenclosed food and drink on display shall be protected by glass or other approved manner from public handling or other contamination. Self-service shall be permitted on counter fronts provided that all displayed foods are protected by food shields which are at a height that is appropriate for the persons who are serving themselves.
DHS 190.09(3)(b)
(b) Spoons, spatulas, dippers, scoops, and other utensils used to dispense frozen foods may not be placed on the countertop when not in active use, but rather shall be kept in water maintained at 170°F. (76°C.) or in running water.
DHS 190.09(3)(c)
(c) Tongs, spoons, forks, or spatulas shall be used for serving foods. When a food is offered for self-service, tongs or a fork or other equipment shall be provided so that a person may serve himself or herself in a sanitary manner.
DHS 190.09(3)(d)
(d) When meals are served family-style, the tableware shall be kept in storage places provided for the tableware until it is time to set the table for the meal. Leftover foods from meals served family-style shall be discarded.
DHS 190.09(3)(e)
(e) Except during necessary periods of preparation and service, hot foods shall be kept at or above 150°F. (66
°C.) and cold foods at or below 40°F. (4°C.).
DHS 190.09(3)(g)
(g) All foods on trays or in bulk for a ward or room service shall be either transported in covered carts or be protected in transit with covers designated for that purpose. Trucks used to transport food containers between buildings out-of-doors shall be clean, enclosed and used only for that purpose. Use of garbage or laundry trucks to transport food containers is prohibited.
DHS 190.09(4)(a)(a) General. Food and drink shall be stored in a clean, well-ventilated place protected from flies, dust, vermin, overhead leakage, sewage backflow and other contamination. Areas below sewer lines may not be used unless a noncorrosive metal or plastic trough is properly installed below the sewer piping. Water lines in these areas shall be insulated to prevent condensation.
DHS 190.09(4)(b)
(b) Staple foods. Staple foods and bulk supplies of flour, sugar and similar ingredients shall be stored off the floor in durable, easily cleanable food-grade metal or plastic containers with tight-fitting covers once the original container or package is opened.
DHS 190.09(4)(c)
(c) Elevated above floor. Food shall be stored at least 6 inches above the floor on shelving, pallets, racks, dollies or other clean surfaces at an elevation sufficient to permit cleaning underneath and to protect the food from splash and other contamination. Pallets, racks and dollies shall be easily movable.
DHS 190.09(4)(d)
(d) Utensils. Utensils shall be stored in an area protected from contamination. Cups and glassware shall be stored inverted. Pyramiding of cups and glasses is permitted. Storage of cutlery in holders that do not allow easy removal of the knife contact surfaces is not acceptable. Cutlery holders shall be made of non-absorbent material and so constructed that they can be disassembled for easy cleaning.
DHS 190.09(5)(a)(a) Food contact surfaces. Food contact surfaces of equipment and multi-use utensils, including dishes and glassware, shall be smooth, free of breaks, open seams, cracks, chips, pits and similar imperfections, shall be easy to clean and shall be in good repair.
DHS 190.09(5)(b)
(b) Cutting boards. Working surfaces required by bakers or butchers may be of smooth hardwood material if maintained in a clean condition, in good repair, and free of open seams, cracks and chipped places.
DHS 190.09(5)(c)
(c) Steam tables. Work boards, rails, or other surfaces attached to steam tables shall be easily removable for cleaning.
DHS 190.09(5)(d)
(d) Replacement equipment. New and replacement equipment shall meet criteria used for the National Sanitation Foundation's "Listing of Food Service Equipment," and shall be installed in such a way as to be easily cleaned and maintained.
DHS 190.09 Note
Note: For a copy of the National Sanitation Foundation's "Listing of Food Service Equipment," write National Sanitation Foundation, NSF Building, P.O. Box 1468, Ann Arbor, Michigan 48106. Copies of this publication are kept on file in the Department's Bureau of Public Health, the Office of Secretary of State and the Legislative Reference Bureau, and may be consulted at any of those locations.
DHS 190.09(6)(a)(a) Food equipment. Tables, cooking and working surfaces and food contact surfaces of equipment shall be thoroughly cleaned after each use.
DHS 190.09(6)(b)
(b) Multi-use utensils. Multi-use utensils shall be thoroughly cleaned after each use.
DHS 190.09(6)(c)
(c) Areas. The walls, floors and ceilings of all rooms in which food or drink is stored, prepared or served, or in which utensils are washed, shall be kept clean and in good repair. Dustless methods of cleaning shall be used. All cleaning except emergency cleaning shall be done during periods when food and drink are least exposed.
DHS 190.09(6)(d)
(d) Fans, hoods and ducts. Ventilation fans, oven hoods and ducts shall be kept clean and free of grease.
DHS 190.09(7)(a)(a) Temperature of foods requiring refrigeration. All potentially hazardous foods that require refrigeration to prevent spoilage shall, except when being prepared or served, be maintained at a temperature at or below 40°F. (4°C.). This shall include all custard-filled and cream-filled pastries, milk and milk products, meat, fish, shellfish, gravy, poultry, stuffing, sauces, dressings and salads and sandwich fillings containing meat, fish, eggs, milk or milk products. An indicating thermometer shall be located in each cold storage facility.
DHS 190.09(7)(b)
(b) Thawing of frozen food. Thawing of frozen meat, fish or poultry at room temperature is prohibited. Unless quick-thawed as part of the cooking process, frozen food shall be thawed:
DHS 190.09(7)(b)2.
2. Under cold running water at a temperature of 70°F. (21°C.) or below; or
DHS 190.09(7)(b)3.
3. In a microwave oven when the food will be immediately transferred after thawing to conventional cooking equipment as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven.
DHS 190.09(8)(a)(a) Location. The kitchen shall be located on the premises or a satisfactory sanitary method of transportation shall be provided so that the food is maintained at a hot or cold temperature, as appropriate. A kitchen or other food preparation area may not open into a sleeping room, toilet room or laundry.
DHS 190.09(8)(b)
(b) Animal harborage. Cats, dogs, birds in cages as well as perching birds, and all other animals shall be kept out of the kitchen, pantry or places where food is handled or prepared.
DHS 190.09(9)
(9) Garage and refuse. All garbage and kitchen refuse not disposed of through a garbage disposal unit connected to the sewerage system shall be kept in separate, watertight metal or plastic cans provided with close-fitting metal or plastic covers unless otherwise protected from flies and insects, and the contents shall be removed as often as necessary to prevent decomposition and overflow. Garbage cans shall be reasonably clean and show no evidence of accumulated grease of long standing. Separate fly-tight containers with covers shall be provided for recyclable cans, bottles and similar rubbish.
DHS 190.09 History
History: Cr.
Register, December, 1985, No. 360, eff. 1-1-86.
DHS 190.10(1)(1)
Pre-wash. Flushing or scraping and, when necessary, soaking multi-use eating and drinking utensils shall be made an integral part of both manual and mechanical washing operations.
DHS 190.10(2)
(2) Manual washing. Manual washing of utensils shall comply with the following standards and procedures:
DHS 190.10(2)(a)
(a) Sinks. A 3-compartment sink shall be provided except that a 2-compartment sink is permitted if it was installed before May 1, 1964.
DHS 190.10(2)(b)
(b) Hand dishwashing. The utensils shall be washed in hot water that is at a temperature of 110° to 120°F. (43° to 49°C.) and that contains an adequate amount of an effective detergent. Water shall be kept clean by changing it frequently. The utensils shall be rinsed in clean water following dishwashing to help remove detergent and to facilitate adequate sanitization.
DHS 190.10(2)(c)
(c) Sanitizing. Following dishwashing and rinsing, all utensils shall be sanitized by one of the following methods:
DHS 190.10(2)(c)1.
1. Submerge all utensils for 30 seconds in clean water maintained at a temperature of 170°F. (76°C.) or more; or
DHS 190.10(2)(c)2.
2. Submerge all utensils in hot water at a minimum temperature of 110°F. (43°C.) to remove detergent, then submerge for at least 2 minutes in a hypochlorite solution. This solution shall be made up with a chlorine solution concentration of at least 100 parts per million and shall be discarded when the chlorine concentration goes below 50 parts per million. All hypochlorite solutions shall be prepared at least 3 times each day prior to use in sanitizing the dishes used at each main meal. Water softeners, washing compounds and detergents may not be added to hypochlorite solutions. Utensils shall be racked in baskets so that all surfaces will be reached by the chemical solution while they are submerged. Other chemical-sanitizing solutions may be used only if they are approved by the department and are used in concentrations specified by the department.
DHS 190.10 Note
Note: Institutions may obtain copies of the department's list of approved sanitizers by writing: Bureau of Public Health, P.O. Box 309, Madison, Wisconsin 53701.
DHS 190.10(2)(d)
(d) Thermometer. A suitable thermometer shall be provided for frequent determination of the temperature of the water used for sanitizing, washing and rinsing the utensils.
DHS 190.10(2)(e)
(e) Handaids. Brushes, dishmops, dishcloths and other handaids used in dishwashing operations shall be sanitized after each period of use.
DHS 190.10(3)
(3) Mechanical washing. Mechanical washing of utensils shall comply with the following standards and procedures:
DHS 190.10(3)(a)
(a) Racking. Utensils shall be placed in racks, trays or baskets, or on conveyors, in a way that exposes food-contact surfaces to the unobstructed application of detergent, wash water and clean rinse water and that permits free-draining.
DHS 190.10(3)(b)
(b) Wash water. The wash water temperature of utensil washing machines shall be held at from 130° to 150°F. (55° to 66°C.). Utensils shall be in the washing section for at least 20 seconds.
DHS 190.10(3)(c)
(c) Detergent. A detergent shall be used in all utensil washing machines unless manual washing with a detergent precedes the machine operation. Mechanical dishwashers shall be equipped with automatic detergent dispensers.
DHS 190.10(3)(d)
(d) Sanitizing. For sanitizing in a spray-type machine, dishes shall be subjected to a rinse period of 10 seconds or more at a temperature in the supply line at the machine of at least 180°F. (82°C.). For sanitizing in an immersion-type machine, dishes shall be submerged for 30 seconds or more with the water at a temperature of 170°F. (76°C.) or more. There shall be a constant change of water through the inlet and overflow.
DHS 190.10(3)(e)
(e) Thermometers. Thermometers shall be located in both the wash and rinse water lines, and in readily visible locations. Thermostatic control of the temperature of the rinse water shall be provided in new equipment.
DHS 190.10(3)(f)
(f) Water pressure. The pressure of the water used in spray washing and rinsing should be 15 to 25 pounds per square inch at the machine nozzles.
DHS 190.10(3)(g)
(g) Home-type dishwasher. Where the home-type washer is used, the unit shall be limited in use to either 140°F. (60°C.) for dishwashing, or 180°F. (82°C.) for rinsing and sanitizing dishes, but not for both unless the dishwasher is equipped to provide both wash water at 140°F. (60°C.) and rinse water at 180°F. (82°C.).
DHS 190.10(4)
(4) Drying of utensils. Utensils shall be allowed to drain and air-dry in racks or baskets following both manual and mechanical dishwashing operations. Towel drying of utensils after dishwashing is prohibited.
DHS 190.10 History
History: Cr.
Register, December, 1985, No. 360, eff. 1-1-86.
