Restaurant requirements are outlined in Wisconsin Administrative Code, Chapter HFS 196.
Retail food establishment requirements are outlined in Wisconsin Administrative Code, Chapter ATCP 75.
Preventing Foodborne Illnesses
Through inspection and education, the Environmental Health Section staff work with the operators and employees of food establishments to see that safe food is served to the public. Our goal is the prevention of foodborne illness. Only you can prevent foodborne illness at home.Learn more about preventing foodborne illnesses by visiting one of the following web pages.
Hand washing Fact Sheet
Fight Bac!
Gateway to Government Food Safety Information
Brochures on Food Safety for Consumers
Clean: Wash hands and surfaces often
Separate: Don't cross-contaminate
Cook: Cook to proper temperatures
Chill: Refrigerate promptly