Statutes, codes, and regulations
Wisconsin Administrative Code
Agency - Department of Agriculture, Trade and Consumer ProtectionFood, Lodging, and Recreation SafetyChapter ATCP 75 - Retail Food EstablishmentsAppendix - Wisconsin Food CodeChapter 3 - FoodPart 3-4 - DESTRUCTION OF ORGANISMS OF PUBLIC HEALTH CONCERN
Subpart 3-401 - Cooking
Section 3-401.14 - Non-Continuous Cooking of Raw Animal Foods

Wis. Admin. Code ATCP § 3-401.14

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Current through November 25, 2024
Section 3-401.14 - Non-Continuous Cooking of Raw Animal Foods

Raw animal FOODS that are cooked using a NON-CONTINUOUS cooking process shall be:

(A) Subject to an initial heating process that is no longer than sixty minutes in duration;P
(B) Immediately after initial heating, cooled according to the time and temperature parameters specified for cooked TIME/TEMPERATURE CONTROL SAFETY FOOD under ¶ 3-501.14 (A);P
(C) After cooling, held frozen or cold, as specified for TIME/TEMPERATURE CONTROL SAFETY FOOD under ¶ 3-501.16 (A) (2);P
(D) Prior to sale or service, cooked using a process that heats all parts of the FOOD to a temperature and for a time as specified under ¶¶ 3-401.11 (A)- (C); P
(E) Cooled according to the time and temperature parameters specified for cooked TIME/TEMPERATURE CONTROL SAFETY FOOD under ¶ 3-501.14 (A) if not either hot held as specified under ¶ 3-501.16 (A), served immediately, or held using time as a public health control as specified under § 3-501.19 after complete cooking; P and
(F) Prepared and stored according to written procedures that:
(1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; Pf
(2) Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY AUTHORITY upon request; Pf
(3) Describe how the requirements specified under ¶ (A) - (E) of this section are to be monitored and documented by the LICENSE HOLDER and the corrective actions to be taken if the requirements are not met; Pf
(4) Describe how the FOODS, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as FOODS that must be cooked as specified under ¶ (D) of this section prior to being offered for sale or service; Pf and
(5) Describe how the FOODS, after initial heating but prior to cooking as specified under ¶ (D) of this section, are to be separated from READY-TO-EAT FOODS as specified under ¶ 3-302.11. Pf

Wis. Admin. Code Department of Agriculture, Trade and Consumer Protection 3-401.14

Adopted by,Register April 2015 No. 712, eff.5/1/2015.
Amended by,Register August 2016 No. 728, eff. 9/1/2016.
Adopted by, Register July 2020 No. 775, eff. 8/1/2020