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hospitals.
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child-caring institutions;
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county-certified family day care providers; and
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day care providers contracted through local school boards.
Many of the entities are small businesses as “small businesses" is defined in s. 227.114 (1) (a), Stats. This includes about 1/3 of the community mental health and AODA programs; nearly all the 2,665 family day care centers; nearly 1/3 of the 2,269 group day care centers; 12 of the 80 private child-placing agencies; most of the 2,800 foster homes and 10% of the 140 group homes; 25 of 450 ambulance service providers; 7 of 45 residential care apartment complexes; 600 of 1,120 CBRFs; 96 of 472 nursing homes; most of the hospice programs; and 115 of 191 home health agencies.
The revised rules minimize repetition of ss. 48.685 and 50.065, Stats., and are designed to supplement those statutes by providing guidance on:
•
Sanctions associated with the acts committed under the Caregiver Law;
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Determining whether an offense is substantially related to client care;
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Reporting responsibilities; and
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The conduct of rehabilitation review.
The requirements found in the rules are either taken from the statutes that the rules implement, ss. 48.685 and 50.065, Stats., as created by 1997 Wis. Act 27 and amended by 1997 Wis. Act 237 and 1999 Wis. Act 9, or those statutes direct the Department to specify the requirements.
No new professional skills are necessary for entities to comply with ch. HFS 12.
Notice of Hearings
Health & Family Services
(Health, Chs. HFS 110-)
Notice is hereby given that, pursuant to ss. 254.71 (6) and 254.74 (1), Stats., the Department of Health and Family Services will hold public hearings to consider the repeal and recreation of Ch. HFS 196, Wis. Adm. Code, relating to restaurants. The hearings are being held in conjunction with the Department of Agriculture, Trade and Consumer Protection which is promulgating a rule for retail food establishments that includes the same Appendix A, Wisconsin Food Code, as is being proposed as an appendix to ch. HFS 196.
Hearing Information
April 25, 2000 Eau Claire Health Department
Tuesday Room G 30-31
9:30 a.m. to 12:30 p.m. 720 Second Avenue
EAU CLAIRE WI
April 27, 2000 Appleton Public Library
Thursday Lower Level
9:30 a.m. to 12:30 p.m. 125 N. Oneida St.
APPLETON WI
April 28, 2000 Northwest Health Center
Basement Conference Room
Friday Milwaukee Health Department
9:30 a.m. to 12:30 p.m. 7630 W. Mill Road
MILWAUKEE WI
May 2, 2000 Videoconference at the
following 5 sites:
Tuesday
9:30 a.m. to 12:30 p.m. LaCrosse State Office Building
Room B-29
3550 Mormon Coulee Road
LACROSSE WI
Wisc. Rapids State Office Bldg.
2610 Industrial Street
Conference Room #4
WISCONSIN RAPIDS WI
Dept. of Transportation – Superior
1701 N. 4th St., Conference Room
SUPERIOR WI
Univ. of Wisc. – Extension and DNR
Northcentral Regional Hdquarters.
107 Sutliff Avenue, Room #1
RHINELANDER WI
Wis. Dept. of Agriculture, Trade and
Consumer Protection
Prairie Oak State Office Bldg.
2811 Agriculture Drive
MADISON WI
May 5, 2000 Wis. Dept. of Agriculture, Trade and
Friday Consumer Protection (Prairie Oak
9:30 a.m. to 12:30 p.m. State Office Bldg.)
Conference Room 106
(Board Room)
2811 Agriculture Drive
MADISON WI
The hearing sites are fully accessible to people with disabilities.
Analysis Prepared by the Department of Health & Family Services
Pursuant to ss. 254.71 (6) and 254.74 (1), Stats., the Department of Health and Family Services is required to promulgate administrative rules relative to the issuance of permits to restaurants in the State of Wisconsin. The proposed rules interpret ss. 254.61 to 254.62, 254.64 to 254.72, 254.74 and 254.85, Stats. A permit is a type of approval that signifies that the restaurant complies with the requirements intended to protect public health and safety that are set forth in ch. HFS 196.
The Department proposes to revise the Department's rules for restaurants, ch. HFS 196, Wis. Adm. Code, mainly to incorporate the 1999 Federal Food Code. The Food Code is issued by the U.S. Food and Drug Administration and contains model requirements for safeguarding public health with respect to purchased food. Adherence to the Code by restaurants promotes the offering of food that is unadulterated and honestly presented to consumers. The Federal Food Code, adapted to Wisconsin, is Appendix A to ch. HFS 196 and takes the place of current ss. HFS 196.05 to 196.19, relating to food supplies; food protection; food storage; food preparation; food display service and transportation; personnel; equipment and utensils; equipment installation and location; cleaning, sanitization and storage of equipment and utensils; sanitary facilities and controls; construction and maintenance of physical facilities; mobile restaurants; temporary restaurants; special organizations serving meals; and food protection practices certification of a restaurant operator or manager.
The Wisconsin Food Code, Appendix A, is simultaneously being included by the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) as an Appendix A to the DATCP's proposed revision of ch. ATCP 75, relating to retail food establishments. The effect of having a common Wisconsin Food Code for restaurants and retail food establishments, including convenient stores, delicatessens and bakeries, is that the same rules will apply to all types of food establishments, including combinations.
The operator of every restaurant in the state must have a permit from the Department of Health and Family Services or an agent local health department before the restaurant is opened for business and in order for it to continue in business. A permit is a type of approval that signifies that the restaurant complies with the requirements intended to protect public health and safety that are set forth in ch. HFS 196. The requirements of this chapter are enforced by either the Department or a local health department that has been designated by the Department as the Department's agent.
The Department's current rules for restaurants were established in 1985 and were formatted to be similar to the U.S. Food and Drug Administration's 1976 Food Service Sanitation Manual. The rules have been amended 6 times since 1985. The major changes currently proposed to be made to ch. HFS 196 include the following:
1.
Changing the temperatures required for the preparation, storage, holding and reheating of potentially hazardous foods to be consistent with national food safety standards. New temperature requirements for raw animal foods, cooked plant foods, wild game species, and exotic games species are provided.
2. Changing the cooling requirements for most potentially hazardous foods to allow longer cooling times. The new rule allows a maximum cooling time of 6 hours using a 2-step process. With certain exceptions, potentially hazardous food must be cooled from 140oF to 70oF in the first 2 hours and from 70oF to 41oF or below in the next 4 hours. Exceptions to the 2-step, 6-hour cooling process are that potentially hazardous foods made from ingredients at ambient temperature or foods received in compliance with laws that allow temperatures above 41oF (e.g., eggs, milk, etc.) during shipment, must be cooled to 41oF or below within 4 hours.
3. Requiring the permit holder and designated person in charge to demonstrate to the regulatory authority, upon request, knowledge of foodborne disease prevention, application of Hazard Analysis Critical Control (HACCP) principles and code requirements.
4.
Changing requirements related to handling of ready-to-eat food to specifically prohibit touching of such foods with bare hands, unless otherwise approved by the regulatory authority.
5. Adding provisions regarding the application and removal of food worker exclusions and restrictions from food preparation and service activities, based on the signs and symptoms or a physician's diagnosis of an illness that can be transmitted through food.
6.
Adding a provision requiring the date marking of ready-to-eat potentially held in a food establishment 24 hours. The proposed rules require that such foods be clearly marked to indicate that food will be consumed or discarded within 7 calendar days or within 24 hours after thawing, if receive frozen or subsequently frozen by the establishment.
7. Except for food establishments that serve a highly susceptible population, allowing a food establishment to use time (up to 4 hours) as a public health control for a working supply of potentially hazardous food before cooking, or a ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption. In order to use time as a public health control, the food establishment is proposed to be required to have a written procedure in place, approved by the regulatory authority, indicating how specific food items will be identified and procedures for discarding after 4 hours.
8.
Requiring a permit holder to obtain a variance from the Department before doing any of the following: smoking food as a method of food preservation rather than as a method of flavor enhancement; curing food; brewing alcoholic beverages; using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so it is not potentially hazardous; packaging food using a reduced oxygen packaging method; or preparing food by another method that is determined by the department to require a variance.
9.
Establishing criteria for reduced oxygen packaging and require that when Clostridium botulinum is identified as a microbiological hazard in the final package form, a Hazard Analysis Critical Control Point (HACCP) plan with information specified and approved by the department must be provided.
10.
Requiring the permit holder to inform consumers by brochures, deli case or menu advisories, label statement, table tents, placards, or other effective written means of the increased risk associated with eating certain animal foods that may be served raw, undercooked or otherwise not processed to eliminate pathogens.
