(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
