Section DOC 347.19 - Food service(1) SANITATION. The kitchen area and all equipment shall be maintained in a sanitary condition.(2) FOOD SAFETY.(a) Food items shall be stored at least 6 inches off the floor. Opened food packages shall be stored in airtight containers that are labeled and dated. Food items shall be stored in appropriate locations and temperatures.(b) All persons who work in food service areas shall wear clean garments and clean caps or hairnets and shall keep their hands clean at all times when engaged in the handling of food, drink, utensils, or equipment.(c) Food and drink shall be protected from contamination. Meals shall be covered during transit to and within the facility.(d) Food temperatures shall be properly maintained and documented daily.(e) Kitchen storage and dishwashing equipment temperatures shall be monitored and documented daily.(f) Garbage containers shall be covered, emptied daily, and kept clean.(g) Cleaning agents shall be stored separately from food service items.(3) INVENTORY. There shall be a documented inventory accounting for all sharps, tools, and utensils at all times.(4) INSPECTION. (a) Internal monthly inspection of all food service areas shall be conducted and documented.(b) Annual inspection of all full-production and service kitchens by a qualified, independent outside source documenting that the food service area meets applicable health and safety codes shall be conducted.Wis. Admin. Code Department of Corrections DOC 347.19
Adopted by, CR 20-030: cr. Register October 2021 No. 790, eff. 11/1/2021