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 4 - Equipment, Utensils, and Linens
Part 4-5 - MAINTENANCE AND OPERATION
Subpart 4-501 - Equipment
- Section 4-501.11 - Good Repair and Proper Adjustment
- Section 4-501.12 - Cutting Surfaces
- Section 4-501.13 - Microwave Ovens
- Section 4-501.14 - Warewashing Equipment, Cleaning Frequency
- Section 4-501.15 - Warewashing Machines, Manufacturers' Operating Instructions
- Section 4-501.16 - Warewashing Sinks, Use Limitation
- Section 4-501.17 - Warewashing Equipment, Cleaning Agents
- Section 4-501.18 - Warewashing Equipment, Clean Solutions
- Section 4-501.19 - Manual Warewashing Equipment, Wash Solution Temperature
- Section 4-501.110 - Mechanical Warewashing Equipment, Wash Solution Temperature
- Section 4-501.111 - Manual Warewashing Equipment, Hot Water Sanitization
- Section 4-501.112 - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
- Section 4-501.113 - Mechanical Warewashing Equipment, Sanitization Pressure
- Section 4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, and Hardness
- Section 4-501.115 - Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers
- Section 4-501.116 - Warewashing Equipment, Determining Chemical Sanitizer Concentration
Disclaimer: These regulations may not be the most recent version. Wisconsin may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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