Wisconsin Legislature: DOC 346.17(4)

(j) Food shall be prepared by methods that conserve nutritive value, flavor and appearance.

(k) Food shall be covered or protected when in transit.

(L) Food and drink shall be stored in a clean, well-ventilated place protected from insects, dust, vermin, overhead leakage, sewage backflow and other contamination.

(m) Staple foods and bulk supplies of flour, sugar and similar ingredients shall be stored in metal or plastic containers with tight-fitting covers once the original container is opened.

(n) Food shall be stored at least 6 inches above the floor on clean surfaces to permit cleaning underneath and to protect from splash and other contamination.

(o) All readily perishable foods, except when being prepared or served, shall be refrigerated at or below 40° F.

(p) Dishes, glassware, utensils and other food use or service equipment shall be stored in an area protected from contamination.

(q) Tables, cooking and working surfaces and food contact surfaces of equipment, including multi-use utensils, shall be thoroughly cleaned and sanitized after each usage.

(r) The walls, floors and ceilings of all rooms in which food or drink is stored, prepared or served, or in which utensils are washed shall be kept clean and in good repair.

(s) Ventilation fans, oven hoods and ducts shall be kept clean and free of grease.

(t) Animals shall be kept out of the kitchen, pantry or places where food is handled or prepared.

(u) All garbage and kitchen refuse which is not disposed of through a garbage disposal unit connected with the sewerage system shall be kept in leak-proof, nonabsorbent containers with close-fitting covers in areas separate from those used for preparation and storage of food. The contents shall be removed as often as necessary to prevent decomposition and overflow. Garbage containers shall be reasonably clean and show no evidence of accumulated grease of longstanding.

(2) Utensil cleaning.

(a) In manual washing, dishes and utensils shall first be pre-washed and then shall be washed in hot water at a temperature of at least 100° F, containing an adequate amount of an effective soap or detergent. Water shall be kept clean by changing it frequently. Sanitizing all utensils following hand washing shall be done by one of the following:

1. Submerging all utensils for 30 seconds in clean water maintained at a temperature of 170°F or more.

2. Submerging all utensils for rinsing in hot water at a minimum temperature of 100° F to remove soap or detergent, then submerging for at least 2 minutes in a hypochlorite solution with a chlorine solution concentration of at least 100 parts per million. A different chemical sanitizing solution may be used if approved by the department. Soaps, water softeners, washing compounds and detergents shall not be added to sanitizing solutions. All utensils shall be air-dried after sanitizing.

(b) Mechanical washing of utensils shall be done as follows:

1. Utensils shall be stacked in racks or trays so as to avoid overcrowding and in such a manner as to ensure complete washing contact with all surfaces of each article.

2. The wash water temperature of utensil washing machines shall be held from 130° F to 150° F.

3. A detergent shall be used in all washing machines.

4. For sanitizing in a spray-type machine, dishes shall be subjected to a rinse period of 10 seconds or more at a temperature in the supply line of the machine of at least 180° F. For sanitizing in an immersion-type machine, dishes shall be submerged for 30 seconds or more with the water at the temperature of 170° F or more. There shall be a constant change of water through the inlet and overflow.

5. Thermometers shall be located in both the wash compartment and rinse water line, in such locations as to be readily visible. Thermostatic control of the temperature of the rinse water shall be provided in new equipment.

6. The pressure of the water used in the spray washing and rinsing shall be 15 to 25 pounds per square inch at the machine nozzles.

7. Utensils shall be allowed to air-dry in racks or on drain-boards.

(3) Insect and rodent control.

(a) All outside openings shall be covered with wire screening of not less than number 16 mesh or its equivalent and shall be properly maintained to prevent entry of insects. Screen doors shall be self-closing.

(b) All means necessary for the elimination of vermin shall be used.

(c) All poisonous compounds used in the extermination of rodents or insects shall be clearly labeled as poisons. Poisonous compounds shall be stored in a locked area separate from food, kitchenware, and medications.

(d) Poisonous or toxic materials may not be used in a way that contaminates food, equipment, or utensils, or in a way that constitutes a hazard to juveniles, staff or other person, or in a way that is not in full compliance with the manufacturer’s labeling.

(4) Water supply. All water shall be obtained from a safe public water source.

History: CR 09-039: cr. Register October 2010 No. 658, eff. 11-1-10.

Subchapter IV — Staffing

DOC 346.18 Employment practices. Employment practices of each facility shall be in compliance with subch. II of ch. 111, Stats., the equal employment opportunity act of 1972 (42 USC 2000e – 2000e – 17) and s. DHS 5.07 (1).

History: CR 09-039: cr. Register October 2010 No. 658, eff. 11-1-10.

DOC 346.19 Job descriptions. There shall be written job descriptions kept on file for all staff and prior employment references shall be verified and documented in the employee’s personnel record.

History: CR 09-039: cr. Register October 2010 No. 658, eff. 11-1-10.

DOC 346.20 Health qualifications for employment. Staff shall receive a medical examination by a physician at the time of initial employment. Personnel records shall contain verification of the medical examination.

History: CR 09-039: cr. Register October 2010 No. 658, eff. 11-1-10.

DOC 346.21 Education and training.

(1) Within the first 30 days of employment, all security staff shall receive at least 40 hours of orientation training which shall be documented in the employee’s personnel record and which shall include but not be limited to the following:

(a) Facility policies and procedures.

(b) Information on the administrative rules governing secure detention of juveniles.

(d) Supervision and control of juveniles.

(e) Suicide prevention, mental health and crisis intervention.

(f) Health screening and care and medications.

(g) Use of restraints and control devices.

(h) Communications skills.

(2) Officers shall receive at least 8 hours of annual training on the care and custody of juveniles, suicide prevention, mental health, crisis intervention, medications, health screening at the time of admission, and use of restraints and control devices.

History: CR 09-039: cr. Register October 2010 No. 658, eff. 11-1-10.

DOC 346.22 Staffing plan in juvenile detention facilities.

(1) The superintendent of a juvenile detention facility shall submit to the department for approval a staffing plan which specifies methods by which adequate staffing will be provided to ensure the health, safety and welfare of the juveniles.

(2) In juvenile detention facilities:

(a) There shall be at least one officer on duty at all times in each living area where juveniles are present.

(b) There shall be no less than one officer supervising a maximum of 15 juveniles in the living area. Additional officers shall be available at all times as back up.

(c) There shall be no less than 2 officers on duty in the facility at any time when juveniles are present and at least one of those officers shall be in the living area. In a facility that is co-located with a county jail the superintendent may substitute for the second officer an officer whose duties do not include the supervision of adult inmates.

(d) An officer of the same gender as the juveniles being admitted or held in custody shall be on duty in the living area.

(e) No officer responsible for supervision of juveniles may during the same work shift have responsibility for supervision of adult inmates in a county jail.

(3) Staff may not accept any gift or gratuity from a juvenile or juvenile’s family.

History: CR 09-039: cr. Register October 2010 No. 658, eff. 11-1-10.

Subchapter V — Health Care

DOC 346.23 Health screening and care.

(1) The facility shall provide necessary medical and mental health care and emergency dental care while the juvenile is in custody. Consent of a juvenile’s parent, guardian or legal custodian shall be required for treatment, except in the event of an emergency during which a parent, guardian or legal custodian is not available.

(2) The facility shall review the current health of every juvenile admitted to the facility in accordance with all of the following:

(a) The facility shall perform health screening upon admission.

(b) The facility shall use a health screening form which has been developed in conjunction with health care professionals.

(c) The health screening form shall be designed to obtain health information, including the juvenile’s medical, mental, and dental condition, current medications, medical illnesses or disabilities, mental illnesses, developmental disabilities, substance abuse problems, and suicide risk.

(3) The operational plan under s. DOC 346.04 shall contain policies and procedures for juvenile health care, including all of the following components:

(a) The names of staff who are designated with the authority to make health care decisions, including emergency medical and dental care.

(b) The completion of health screening in a manner which ensures the privacy of a juvenile and confidentiality of information.

(c) Names, addresses and telephone numbers of health care professionals who provide emergency and other health care services, including counseling, shall be listed and available to staff.

(d) Referral of juveniles to health care professionals or to agencies which provide health care or counseling at the time of admission and throughout the period of detention.

(e) Provision of non-emergency health care, including use of a juvenile’s personal physician.

(f) A schedule of access to routine health care which is provided to juveniles.

(g) Submission, processing, and disposition of requests for health care by juveniles.

(h) Provision of a special diet if ordered by a health care professional.

(4) The superintendent shall maintain agreements with health care professionals.

History: CR 09-039: cr. Register October 2010 No. 658, eff. 11-1-10.

DOC 346.24 Medications.

(1) The operational plan under s. DOC 346.04 shall contain policies and procedures developed in consultation with health care professionals, relating to the control, administration, and delivery of prescription and nonprescription medications, including all of the following components:

(a) Process by which security staff or health care professionals verify and determine the necessity of medications brought in by juveniles or other persons for a juvenile.

(b) Process for continuing administration of verified medications.

(d) Consent of a juvenile’s parent, guardian or legal custodian shall be required for treatment, except in the event of an emergency during which a parent, guardian or legal custodian is not available.

(e) Administration or delivery of prescription and nonprescription medications to juveniles, including identification of staff authorized by the facility to do so.

(f) Documentation of the administration or delivery of medication to a juvenile. The documentation shall include the type and dosage of medication, the name of the practitioner who prescribed the medication, the name of the person who administered or delivered the medication, the date and time of administration or delivery, and any refusal by a juvenile of recommended or prescribed medications.

(g) Return or disposal of a juvenile’s unused medications inventoried upon admission or unused non-facility provided medications received by the juvenile after admission.

(h) Inventory and disposal of unused facility provided medications upon the juvenile’s release.

(i) Delivery of insulin for juveniles who are insulin dependent diabetics.