24. In section 1-201.10, “each individual building, space or stand where food is prepared, served or sold" is removed from the term “Premises".
25. In section 1-201.10, statutory references were added to the term “Public water system".
26. In section 1-201.10, the term “Ready-to-Eat Food" was modified to meet 2009 FDA Model Food Code language.
27. In section 1-201.10, the term “Reduced Oxygen Packaging" was modified to meet 2009 FDA Model Food Code language
28. In section 1-201.10, the term “Shiga toxin-producing Escherichia coli" was modified to meet 2009 FDA Model Food Code language.
29. In section 1-201.10, the word “spinach" is replaced by the word “shrimp" for the term “Slacking".
Chapter
2 – Management and Personal
1. In section 2-101.11, language was added to ensure that a person in charge is present during all hours of operation.
2. In section 2-102.11(A), the term “priority items" replaced the term “risk factor".
3. In section 2-102.11(C)(9), language was added referring to the person in charge requirements to demonstrate knowledge about major food allergens.
4. In section 2-102.11(C)(15), additional language was added to this section requiring the person in charge to understand and demonstrate knowledge on approved procedures and risk control plans.
5. In section 2-102.11(C)(16), “Conditional employee" was added.
6. In section 2-102.11(C)(17), language was added to the person in charge demonstration of knowledge responsibilities for understanding reporting requirements for ill employees and the actions taken by the person in charge.
7. In section 2-102.20, language was added to indicate a Wisconsin certified food manager satisfies the demonstration of knowledge requirements.
8. In section 2-103.11(L), allergy awareness was added to the training responsibilities of the person in charge.
9. In section 2-103.11(M), language was added for the person in charge to inform employees their reporting requirements regarding information about their health and activities as they relate to diseases that are transmissible through food.
10. In section 2-201.11, the format was substantially modified to reflect 2009 FDA Model Food Code language. Norovirus has been added as reportable illness to the person in charge.
11. In section 2-201.12, the format was substantially modified to reflect 2009 FDA Model Food Code language. Exclusions and restrictions concerning Norovirus were added.
12. In section 2-201.13, the format was substantially modified to reflect 2009 FDA Model Food Code language for removal, adjustment or retention of exclusions and restrictions for ill food employees. Additional language for Norovirus was added.
13. Section 2-201.14 was removed.
14. Section 2-201.15 was removed.
15. In section 2-301.12(A), Subpart 6-301 was added for clarity.
16. In section 2-301.12(B)-(D), language was reformatted to meet 2009 FDA Model Food Code language.
17. In section 2-301.15, the approval was removed for handwashing in pre-wash sinks in new food establishments and provisions established for existing food establishments.
18. In section 2-301.16, “hand sanitizer" was changed to “hand antiseptic" and language was reformatted to meet 2009 FDA Model Food Code language.
19. In section 2-403.11, the subparagraph reference was changed from 6-501.115(B)(2)-(4) to 6-501.115(B)(2)-(5).
1. In section 3-201.11, “all law relating to food and food labeling" was removed and replaced with “laws".
2. In section 3-201.11(D), removes the term molluscan shellfish and leaves the section only applying to fish and those fish specified in subparagraph 3-402.11(B) and adds “or undercooked form".
3. In section 3-201.11(G), removed the word “shell" when referring to eggs.
4. In section 3-201.13, removed “in ch.
ATCP 80" and replaced with “law".
5. In section 3-201.11(G), Cheese curds may be received at temperatures other than 410F was added.
6. In section 3-202.13, the word “shell" was removed from egg and “ch.
ATCP 88" was removed and replaced with “Law".
7. In section 3-202.14(A), the words “liquid, frozen and dry eggs" were removed when referring to eggs.
8. In section 3-202.14(B), the format was restructured to conform to 2009 FDA Model Food Code language.
9. In section 3-202.110, a note was added at the end providing clarification for pre-packaged juice for sale at retail and juice packaged in a food establishment.
10. In section 3-203.11(D), language was modified to include additional language regarding labeling requirements for shucked shellfish.
11. In section 3-203.12, language was restructured to meet 2009 FDA Model Food Code language.
12. In section 3-301.11, language was restructured to meet 2009 FDA Model Food Code language.
13. In section 3-302.11(A)(1)(c), language was added allowing commercially packaged raw frozen animal food to be stored with commercially packaged frozen ready-to-eat food.
14. In section 3-304.11, Single-service and single-use items were added as food contact surfaces and language was reformatted to meet 2009 FDA Model Food Code language.
15. In section 3-304.14, this section on wiping cloths and working containers was reformatted to 2009 FDA Model Food Code language.
16. In section 3-401.11(A)(2), the defined term “mechanically tenderized" is added.
17. In section 3-401.11(B), language was reformatted to meet 2009 FDA Model Food Code language.
18. In section 3-401.11(D)(2), added that undercooked comminuted meat be removed from the children's menu.
19. In section 3-401.14, new language is added on non-continuous cooking of raw animal foods.
20. In section 3-402.11, this language was reformatted to meet 2009 FDA Model Food Code language.
21. In section 3-402.12, language is added for uncooked fish served in a ready-to-eat form and the documentation required of the fish is received from a supplier or aquaculturist.
22. In section 3-403.11(D), language was reformatted to meet 2009 FDA Model Food Code language and reheating time is extended to 2-hours.
23. In section 3-403.11(E), “roasts of beef" was changed to “meat roasts".
24. In section 3-404.11(B)(2), warning label was modified to meet 2009 FDA Model Food Code language.
25. In section 3-501.14, language was reformatted to meet 2009 FDA Model Food Code language. Language for cheese curds was added.
26. In section 3-501.16(C), language was removed and added under 3-501.19. New language was added regarding potentially hazardous foods in a homogenous liquid form.
27. In section 3-501.17, language was reformatted to meet 2009 FDA Model Food Code language. Includes additional language for those food items that do not require date marking.
28. In section 3-501.19, language was reformatted to 2009 FDA Model Food Code language and additional sections now include provisions for time as a public health control for holding potentially hazardous foods out of temperature control for 4-hours, 6-hours, and for cheese curds.
29. In section 3-502.11(D), language was modified to 2009 FDA Model Food Code language. Listeria monocytogenes was added to section.
30. In section 3-502.11(G), the wording “serving or transporting" was removed.
31. In section 3-502.11(H), the wording “in a food establishment" was removed.
32. In section 3-502.11(I), language was added requiring a variance if slaughter and evisceration is done in a food establishment.
33. In section 3-502.12, language was modified to 2009 FDA Model Food Code language regarding reduced oxygen packaging.
34. In section 3-602.11(B)(5), language added that the name of the major food allergen be on the label to meet 2009 FDA Model Food Code language.
35. In section 3-602.11(D), Language was modified to 2009 FDA Model Food Code language regarding bulk unpackaged foods.
36. In section 3-603.11, language was modified to 2009 FDA Model Food Code language regarding consumer advisories.
37. In section 3-801.11, language regarding highly susceptible populations was modified regarding re-service of food and reformatted to 2009 FDA Model Food Code language.
Chapter
4 – Equipment, Utensils, and Linens
1. In section 4-101.13, (B) and (C) were added replacing sections on pewter alloys and solder and flux containing lead.
2. In section 4-101.14(B), wording was changed to italics.
3. In section 4-101.17, “lead and pewter alloys, use limitation" was removed and replaced with “wood, use limitation".
4. In section 4-101.18, language regarding “lead in solder and flux" was removed and replaced with “nonstick coating, use limitation".
5. In section 4-101.19, “wood, use limitation" was removed and replaced with “nonfood-contact surfaces".
6. Section 4-101.110 was removed
7. Section 4-101.111 was removed.
8. In section 4-203.13, language was modified to 2009 FDA Model Food Code language regarding pressure gauge readings.
9. In section 4-204.13(E), language was modified to 2009 FDA Model Food Code language for dispensing equipment used to hold potentially hazardous food in a homogenous fluid.
10. In section 4-204.115(B) the word “hot water" was added for clarity.
11. In section 4-204.118(B) the word “hot water" was added for clarity.
12. In section 4-204.122, the word “equipment" was removed and replaced with “apparatuses".
13. In section 4-205.11, language was reformatted into subparagraphs (A) and (B).
14. In section 4-301.11, the entire section was deleted and replaced with a single statement regarding equipment used for heating and cooling shall be sufficient in number and capacity to provide safe temperatures.
15. In section 4-301.12, language regarding manual warewashing sink requirements was modified to 2009 FDA Model Food Code language.
16. In section 4-301.13, the word “self-draining tables" was replaced with “drainboards" and the word “drainboards" was replaced with “tables".
17. In section 4-301.16, wording was modified requiring the use and installation of a food preparation sink.
18. In section 4-402.11(B), the word “table-mounted" was replaced with “counter-mounted". This same change is made throughout this section.
19. In section 4-501.113, the wording for pressure reading on gauges has been modified to current 2009 FDA Model Food Code language. 100 kilopascals was changed to 35 as a minimum pressure and 170 kilopascals was changed to 200 as a maximum pressure.
20. In section 4-501.114, wording for EPA registered label use instructions has been added and the section is modified to 2009 FDA Model Food Code language.
21. In section 4-703.11(C), wording was added referring that chemical contact times shall be consistent with those on EPA registered label use instructions.
22. In section 4-802.11(B), the words “or poultry" have been added to the use of cloth gloves.
23. In section 4-901.11(A), language was modified to 2009 FDA Model Food Code language by adding CFR 180.940 reference.
24. In section 4-904.13, was reformatted to 2009 FDA Model Food Code language.
