Purpose/Goals

1. To assure that the public is adequately provided with food that is safe, clean, wholesome and sanitary and
2. To assure that the public is protected from the unnecessary spread of communicable diseases through food.

Program Description

Administer state and local regulations governing food service facilities. Conduct inspections of food service establishments and require correction of violations. Collect and test food samples to assess for food contamination using standard plate count (SPC) and coliform, which directly correlate with sanitation deficiencies. Conduct epidemiological investigations of suspected and confirmed food-borne illness cases and outbreaks. Provide consultation and information to the public and food service workers on food safety.

Rules/Regulations (unofficial copies) WI Food Code Retail Food Establishments ATCP 75 Restaurants Chapter DHS 196 Vending Machines (DHS 198) Food Regulation Statute Chapter 97

Other Agency Contacts State DHS - Health Food Safety and Recreational Licensing State DATCP - Ag Food Safety Division

Additional Information

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Bakeries Catering Contract Cooks/Personal Chefs Food Employee Training Fact Sheets/Posters Farmers' Market

Foodborne Illness Food - Laboratory Sampling Food Manager Certification Food Recalls Grocery/Convenience Stores Mobile Carts

Newsletters (Food Facts) Restaurant/Taverns Schools Temporary Events/Food Stands Vending Machines

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