(7) APPROVED for use as a drying agent under the threshold of regulation process established by
21 CFR 170.39 Threshold of regulation for substances used in food-contact articles;
P and
(B) Stored in a kit or a container that is located to prevent the contamination of FOOD
, EQUIPMENT
, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
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(D) If APPROVED by the DEPARTMENT, an enclosed building as specified in ¶ (A) of this section, may not be required as a SERVICE BASE if it can be demonstrated that the lack of such a building will not interfere with the sanitary operation or servicing, cleaning, inspection and maintenance of the MOBILE FOOD ESTABLISHMENT.
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(B) The water storage tank shall be sized as specified in § 5-103.11, but no smaller than the following:
(1) A MOBILE FOOD ESTABLISHMENT that only serves BEVERAGES or prepared FOOD or reheats prepared FOODS shall have a water storage tank with a capacity of at least 38 liters (10 gallons) for FOOD EMPLOYEE handwashing;
(2) A FOOD PUSHCART shall have a water storage tank with a minimum capacity of 19 liters (5 gallons) for handwashing; or
(3) A MOBILE FOOD ESTABLISHMENT that prepares FOOD or BEVERAGES on the unit shall have a water storage tank with a capacity of at least 151 liters (40 gallons) for handwashing, UTENSIL washing and SANITIZING purposes.
(B) The PUSHCART shall provide adequate shielding to protect FOOD from contamination.
(B) When a TEMPORARY FOOD ESTABLISHMENT cannot connect to an APPROVED SEWAGE disposal system, a container for liquid waste storage shall be provided and shall be emptied when necessary to a public sewer or other location APPROVED by the DEPARTMENT or its agent.
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(A) The DEPARTMENT, on the basis of construction criteria developed by the national sanitation foundation (NSF) or the national automatic merchandising association (NAMA); or
(B) A testing laboratory APPROVED by the DEPARTMENT. Testing laboratories APPROVED by the DEPARTMENT are the national sanitation foundation (NSF) and laboratories participating in the national automatic merchandising association (NAMA) VENDING MACHINE evaluation program.
Note: DEPARTMENT approval is based upon the NSF or NAMA construction criteria. Copies of the criteria can be obtained by writing the National Sanitation Foundation, P.O. Box 130140, 789 N Dixboro Rd., Ann Arbor, Michigan 48105 or the National Automatic Merchandising Association, 20 N. Wacker Drive, suite 3500, Chicago, Illinois 60606.
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(B) Dispensing. All SINGLE-SERVICE ARTICLES with which FOOD normally comes in contact, including straws, spoons, forks, and containers, shall be furnished to the customer in the original individual wrapper, unopened, or in a sanitary SINGLESERVICE dispenser APPROVED by the DEPARTMENT.
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(B) Thermometers.
(1) A thermometer accurate to ±2°F. or 1°C. shall be provided in the VENDING MACHINE to indicate the air temperature of the warmest part of the cold FOOD storage area of the machine or the coldest part of the hot FOOD storage area of the machine, as applicable.
(2) This thermometer shall be visible to the EMPLOYEE during normal filling and servicing operations.
(C) Dispensing EQUIPMENT. VENDING MACHINE dispensing EQUIPMENT shall meet the requirements specified under 4-204.13 and 4-204.14, as applicable.
(D) Can openers. Can openers on VENDING MACHINES shall meet the requirements specified under 4-204.19.
(E) Equipment maintenance.
(1) Maintenance. VENDING MACHINES and related EQUIPMENT shall be maintained in a clean and sanitary condition and in good repair.
(2) Replacement parts. All replacement parts and tubing shall be equal to or exceed original EQUIPMENT specifications. Where clear tubing is used, it shall be replaced with clear tubing. No part built in as a function of the VENDING MACHINE may be removed or bypassed.
(3) VENDING MACHINE doors and access openings shall meet the requirements under section 4-204.123.
(B) A course shall consist of at least 3 hours of instruction time and include an examination on the information presented.
(C) A course shall cover the following subjects:
(1) Temperature control of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD during preparation, storage, transportation, and service;
(2) Effective cleaning and SANITIZING of UTENSILS and EQUIPMENT;
(3) FOOD protection, including the shelf life for FOODS;
(4) FOOD worker personal hygiene;
(5) Effective handwashing techniques;
(6) Identification of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD;
(7) Storage and use of toxic products;
(8) HACCP concepts and practices; and
(9) Special problems in FOOD service sanitation.
(D) The department may authorize modification of course content to address code changes and emerging FOOD safety issues.
(E) A request for APPROVAL of a recertification training course shall be submitted to the DEPARTMENT in writing along with the proposed curriculum.
(D) The DEPARTMENT may cancel its APPROVAL of a training course at any time if its investigation reveals that the criteria in this subsection are not being met.
Note: To request APPROVAL of a recertification training course, write the Department of Agriculture, Trade and Consumer Protection, Division of Food and Recreational Safety, P.O. Box 8911, Madison, WI 53708-8911, telephone 608-224-4700
