DCF 251.06(9)(a)1.1. When meals are prepared or heated on the premises, the kitchen shall be equipped with a microwave or stove with an oven, a refrigerator, a sink and utensils that are necessary to prepare and serve meals. The sink shall be used exclusively for food preparation and dishwashing.
DCF 251.06(9)(a)1m.1m. Centers preparing or serving only snacks are not required to have a sink unless dishes or utensils requiring dishwashing are used. Centers preparing or serving only snacks are not required to have a microwave or stove unless the snacks served require heating. Refrigerators are required if the center serves milk or other perishable snacks.
DCF 251.06(9)(a)2.2. All equipment and utensils shall have smooth, hard surfaces, be easily cleanable, in good repair, durable, non-toxic and free of cracks, seams, chips and roughened areas, and shall be maintained in a clean and sanitary condition.
DCF 251.06(9)(a)3.3. Food preparation tables shall be durable, and surfaces shall be smooth, non-absorbent and easily cleanable.
DCF 251.06(9)(a)4.4. After cleaning, utensils shall be stored in a clean, dry place and protected from contamination.
DCF 251.06(9)(a)5.5. Single-service utensils shall be non-toxic, stored in a clean, dry place, kept covered, and may not be reused.
DCF 251.06(9)(b)(b) Dishwashing procedures.
DCF 251.06(9)(b)1.1. All kitchen utensils and food contact surfaces used for preparation, storage or serving of food shall be thoroughly cleaned and sanitized after each use.
DCF 251.06(9)(b)2.2. All utensils and dishes shall be scraped, sorted and prewashed under running water.
DCF 251.06(9)(b)3.3. For manual washing of dishes and utensils, a 3-step procedure shall be used:
DCF 251.06(9)(b)3.a.a. Wash in water between 110° and 125°F., using an effective soap or detergent.
DCF 251.06(9)(b)3.b.b. Rinse by immersing dishes and utensils in clean, hot water to remove soap or detergent.
DCF 251.06(9)(b)3.c.c. Sanitize by using a product that is registered with the U.S. environmental protection agency as a sanitizer and has instructions for use as a sanitizer on the label. The sanitizer shall be used in a manner consistent with the label instructions.
DCF 251.06(9)(b)4.4.
DCF 251.06(9)(b)4.a.a. If a center uses a commercial dishwasher to clean dishes and utensils, the dishwasher shall have a readily visible temperature gauge located in the wash compartment. If the dishwasher is a spray type or immersion type dishwasher, a temperature gauge shall also be located in the rinse water line.
DCF 251.06(9)(b)4.b.b. Wash at 130 degrees Fahrenheit to 150 degrees Fahrenheit for at least 20 seconds, using an effective cleaning agent, and rinse and sanitize at 180 degrees Fahrenheit for 10 seconds or more, using an automatic rinse injector.
DCF 251.06(9)(b)4.c.c. When using a spray-type dishwashing machine, the dishes and utensils shall be washed, rinsed and sanitized in the dishwasher according to the manufacturer’s operating instructions. A chemical sanitizer shall be used in the final rinse.
DCF 251.06(9)(b)5.5. If the center uses a home-type dishwasher to clean dishes and utensils, the dishes and utensils shall be washed and rinsed in the dishwasher and sanitized by using a product that is registered with the U.S. environmental protection agency as a sanitizer and has instructions for use as a sanitizer on the label. The sanitizer shall be used in a manner consistent with the label instructions.
DCF 251.06(9)(b)6.6. All dishes and utensils shall be air-dried in racks or baskets or on drain boards.
DCF 251.06(9)(c)(c) Food sources.
DCF 251.06(9)(c)1.1. Food shall be clean, wholesome, free from spoilage, free from adulteration or misbranding and safe for human consumption. Meat, poultry, fish, molluscan shellfish, eggs and dairy products shall be from an inspected source.
DCF 251.06(9)(c)2.2. Only milk and milk products which are pasteurized and meet the Grade A milk standards of the Wisconsin department of agriculture, trade, and consumer protection may be served or used.
DCF 251.06(9)(c)3m.3m. Meals shall be prepared on the premises, in a central kitchen operated by the child care center or in another location that has been inspected by a representative of a state agency.
DCF 251.06 NoteNote: Chapter ATCP 75, subch. III, addresses restaurants and other public eating establishments. Chapter ATCP 75, subch. II, addresses retail food establishments.
DCF 251.06(9)(c)4.4. Food in dented, bulging or leaking cans, or cans without labels, may not be used.
DCF 251.06(9)(c)5.5. Hermetically sealed, non-acid or low-acid food which has been processed in a place other than a commercial food processing establishment may not be used.
DCF 251.06(9)(d)(d) Food storage.
DCF 251.06(9)(d)1.1. Foods shall be stored at temperatures which protect against spoilage. The following measures shall be taken to prevent spoilage:
DCF 251.06(9)(d)1.a.a. Perishable and potentially hazardous food which includes all custard-filled and cream-filled pastries, milk and milk products, meat, fish, shellfish, gravy, poultry stuffing and sauces, dressings, salads containing meat, fish, eggs, milk or milk products, and any other food or food product likely to spoil quickly if not kept at the proper temperature shall be continuously maintained at 40°F. or below or 140°F. or above, as appropriate, except during necessary periods of preparation and service.