Food Codes:

Chapter ATCP 75 - Retail Food Code
Wisconsin Food Code 
Chapter ATCP 90 - Packaging and Labeling

Contamination Plan Template:

This form is to be used as a template for a cleanup plan in the case of someone vomiting or having a fecal accident onto surfaces in your food establishment. All food establishments are required to have these procedures onsite at all time for an employee to use in case a contamination event occurs. This plan must have specific actions that employees must take to prevent the contamination and exposure of employees, consumers, food, and other surfaces. 

Contamination Plan Template - English
Contamination Plan Template - Español
Contamination Plan Template - Hmoob
 

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Plan Review:

In accordance with ATCP 75.075, "An applicant or license owner of a new or extensively remodeled retail food establishment shall submit a retail food establishment plan to the department or its agent. The department or its agent may require an applicant or license holder to submit this document when a change of ownership has occurred. An applicant or license holder shall obtain plan approval from the department or its agent before any of the following occurs:

• The applicant or license holder begins construction of a retail food establishment.
• The license holder modifies or extensively remodels a retail food establishment." 

When planning on opening a food establishment, you must submit a Plan Review Application and an Operational Plan. These two documents must then be emailed to bc_health@browncountywi.gov for a sanitarian to review. If accepted, you will be sent a License Application. If denied, the sanitarian will suggest changes and/or suggestions in order to improve your Plan Review Application and Operational Plan. 

Incomplete forms will NOT be reviewed. 

Plan Review Guide

Retail Food Establishments: 
Plan Review Application
Operational Plan

Mobile Food Establishments:
Plan Review Application
Operational Plan
Service Base Sharing Agreement
 

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Signs and Forms:

Handwash Sign
Handwashing Sink Only
When to Wash your Hands
Disposable Glove Use
Safe Holding Temperatures
Bare Hand Contact
Thawing Methods
Cooling Methods
Proper Food Storage

Vomit-Diarrhea Cleanup
Temperature Log
Cheese Curd Log for Non-Temperature Control Display
 

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Resources:

Food Safety Courses

Food Code Fact Sheets

Food Manager Requirements - English
Food Manager Requirements - Español

Consumer Advisory Requirements
 

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Transient Food: 

Transient Food Guide

Transient Food Complete Guidelines

Transient License Application

Food Safety at the Farmer's Market Presentation 
 

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Mobile Food:

Mobile Food Establishment Guidelines -English
 
Mobile Food Establishment Guidelines -Español