Section ATCP 78.23 - Food preparation and service(1) STANDARDS. The preparation and service of food and the equipment used for that purpose at camp dining halls, commissary operations, concession stands and outdoor food service operations shall comply with ch. ATCP 75 Appendix.(2) KNOWLEDGE OF FOOD PROTECTION PRACTICES. The operator or at least one manager of the food service facility at each camp shall have a certified food protection manager in compliance with the requirements of chapter 12 of the ch. ATCP 75 Appendix.(3) USE OF FOOD FACILITIES. When a rental group uses a camp's food service facilities and the camp operator does not provide staffing, the operator, in consultation with the person certified pursuant to sub. (2), shall provide the group with written or video-presented procedures to be followed for the safe handling of food, personal hygiene, and proper washing and sanitizing of utensils and equipment.(4) OUTDOOR FOOD SERVICE. Outdoor food service at camps shall meet all of the following requirements: (a) Ensure that food is protected from contamination.(b) Provide protection of food from animals or pests.(c) Restrict campers from using campfires, camp stoves, or flammable liquids until campers are provided with adequate instruction on their proper use and care and supervised until competency is demonstrated. PfWis. Admin. Code Department of Agriculture, Trade and Consumer Protection ATCP 78.23
Adopted by, CR 21-109: cr. Register June 2023 No. 810, eff. 9-24-23; (4) (a) title repealed under s. 13.92 (4) (b) 2, Stats., and correction in numbering of (4) (a) to (c) under s. 13.92 (4) (b) 1, Stats., Register June 2023 No. 810, eff. 9/24/2023This section is created eff. 9-24-23 by CR 21-109.