-Specific Changes to DHS 196 Appendix (Wisconsin Food Code)
Preface
1. Structural Nomenclature section was rewritten to provide clarity.
2. Section Designations were changed to reflect new criticality terms. The terms “C", “N", and “S" are replaced with “P" Priority, “Pf" Priority foundation, and unmarked sections are referred to as “Core Items".
3. Font style section was reformatted into a table for easier reading.
Chapter
1 – Purpose and Definitions
1. In section 1-103.10, the “as defined in Subparagraph 210.10(B)(37) was removed.
2. In section 1-104.10, the “as defined in Subparagraph 210.10(B)(37) was removed.
3. In section 1-104.12, (D)(4) was removed as a duplicated statement.
4. In section 1-201.10, the number system was removed consistent with the 2009 FDA Model Food Code.
5. In section 1-201.10, the following new definitions have been added: “Asymptomatic", “Balut", “Conditional employee", “Core Item", “Count-mounted equipment", “Cut leafy greens", “Dealer", “Egg Product", “Enterohemorrhagic Escherichia coli", “Handwashing sink", “Health practitioner", “Major Food Allergen", “mechanically Tenderized", “Non-Continuous Cooking", “Priority item", “Priority foundation Item", “Ratite", “Re-service", and “Risk control plan".
6. In section 1-201.10, the following definitions have been deleted: “Critical Item", “General Public", “Incidental food service", “Meal", “Occasional", “Preparation", “Processing", and “Table mounted equipment".
7. In section 1-201.10, the term “Accredited Program", was updated to reflect the 2009 FDA Model Food Code.
8. In section 1-201.10, the term “Code of Federal Regulations" was replaced with “CFR"
9. In section 1-201.10, “Wis Admin Code" was added to the term “Drinking Water".
10. In section 1-201.10, the term “Egg" was updated to 2009 FDA Model Food Code language.
11. In section 1-201.10, the word “apparatuses" replaced the word “items".
12. In section 1-201.10, the term “Exclude" was updated to meet 2009 FDA Model Food Code language.
13. In section 1-201.10, “as defined under Subparagraph 1-201.10(B)(37)" was removed from the term “Food Processing Plant".
14. In section 1-201.10, “as defined in Subparagraph 1-201.10(B)(31)" was removed from the term “Game Animal".
15. In section 1-201.10, “Pesticides classified for restricted use" was added to the term “General use pesticide".
16. In section 1-201.10, “and Grade A Condensed and Dry Milk Ordinance" was removed from the term “Grade A standards".
17. In section 1-201.10, the term “Immediate danger" was changed to “Imminent health hazard".
18. In section 1-201.10, the term “Injected" was modified to meet 2009 FDA Model Food Code language.
19. In section 1-201.10, the term “Juice" was modified to reflect 2009 FDA Model Food Code language.
20. In section 1-201.10,“whether tenant, owner, lessee or licensee, or the agent, heir or assignee of any of these" was removed from the term “Person".
21. In section 1-201.10, “and as defined in s.
145.01(10) Stats" was added to the term “Plumbing system".
22. In section 1-201.10, the term “Potentially Hazardous Food" is changed to “Potentially hazardous food (time/temperature control for safety food)" and the term is updated to reflect 2009 FDA Model Food Code language.
23. In section 1-201.10, the term “Poultry" was modified to meet 2009 FDA Model Food Code language.
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.
