Wisconsin Administrative Code
Department of Agriculture, Trade and Consumer Protection
ATCP 55-89 - Food, Lodging, and Recreation Safety
Chapter ATCP 75 - Retail Food Establishments
Appendix - Wisconsin Food Code
Chapter 3 - Food
Part 3-6 - FOOD IDENTITY, PRESENTATION, AND ON-PREMISES LABELING
Subpart 3-603 - Consumer Advisory
Section 3-603.11 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens

Universal Citation: WI Admin Code § 3-603.11

Current through February 24, 2025

(A) Except as specified in ¶ 3-401.11 (C) and Subparagraph 3-401.11 (D)(4) and under ¶ 3-801.11 (C), if an animal FOOD such as beef, EGGS, FISH, lamb, pork, POULTRY, shellfish, or any other FOOD item allowed by LAW that is served or sold raw, undercooked, or without otherwise being PROCESSED to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the LICENSE HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in ¶¶ (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Pf

(B) DISCLOSURE shall include:

(1) A description of the animal-derived FOODS, such as "oysters on the half shell (raw oysters)," and "raw-EGG Caesar salad," and "hamburgers (can be cooked to order);" Pf or

(2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

(1) Regarding the safety of these items, written information is available upon request; Pf

(2) Whether dining out or preparing FOOD at home, consuming raw or under-cooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; Pf or

(3) Whether dining out or preparing FOOD at home, consuming raw or under-cooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. Pf

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