Forms and Publications
Food Safety | Lodging
| Recreation | Body Art
Food Safety (Restaurants, Vending, Catering)
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Forms
DPH 7013
State of Wisconsin Permit Application (PDF, 74 kb)
DPH 7346
Application for Certified Food Manager (PDF, 48
kb)
DPH 7460
Application for Recertification of Food Manager (PDF,
48 kb)
DPH 7453
Application for Tattooist / Body Piercer (PDF, 53
kb)
Signs
Handouts
| Publication |
Translation |
|
Plan Review Checklist and Guide (PDF, 107 kb) |
Not Available |
|
Transportation Fact Sheet (PDF, 94 kb) |
Not Available |
|
Guideline for Food Safety During Power Outages (PDF,
99 kb) |
Not Available |
| Temporary Restaurant Guidelines (PDF,
324 kb) |
Not Available |
|
Wisconsin Fairground Recommendations (PDF, 81 kb) |
Not Available |
|
Mayonnaise (Mayo) is not Potentially Hazardous (PDF,
444 kb) |
Not Available |
| Food Display Guidelines (PDF,
173kb) |
Not Available |
Food Temperature Logs
Log 1 (PDF,
36 kb)
Log 2 (PDF,
60 kb)
Log 3 (PDF,
73 kb) |
Not Available |
|
Bare Hand Contact with Ready-To-Eats Foods Plan Template (PDF,
205 kb) |
Not Available |
|
Bare Hand Contact with Ready-To-Eats Foods Enforcement Guidelines (PDF,
148 kb) |
Not Available |
Fact Sheets
| Publication |
Translation |
|
Fact Sheet 1 – Handwashing (PDF,
15 kb) |
- Albanian (PDF,
84 kb)
- Arabic (PDF,
107 kb)
- Chinese (PDF,
104 kb)
- Hmong (PDF,
86 kb)
- Korean (PDF,
156 kb)
- Laos (PDF,
82 kb)
- Russian (PDF,
102 kb)
- Serbian (PDF,
97 kb)
- Spanish (PDF,
65 kb)
- Vietnamese (PDF,
61 kb)
|
|
Fact Sheet 2 – Standard Operating Procedure for Handwashing (PDF,
17 kb) |
Not Available |
|
Fact Sheet 3 - Bare Hand Contact with Ready-To-Eat
Foods (PDF, 30 kb) |
- Albanian (PDF,
99 kb)
- Arabic (PDF,
117 kb)
- Chinese (PDF,
109 kb)
- Hmong (PDF,
97 kb)
- Korean (PDF,
163 kb)
- Laos (PDF,
91 kb)
- Russian (PDF,
115 kb)
- Serbian (PDF,
115 kb)
- Spanish (PDF,
95 kb)
- Vietnamese (PDF,
79 kb)
|
|
Fact Sheet 4 – Significant Changes in the Wisconsin Food Code (PDF,
222 kb) |
Not Available |
| Fact Sheet 5 – Using Disposable
Gloves (PDF, 103 kb) |
- Albanian (PDF,
80 kb)
- Arabic (PDF,
95 kb)
- Chinese (PDF,
94 kb)
- Hmong (PDF,
83 kb)
- Korean (PDF,
146 kb)
- Laos (PDF,
74 kb)
- Russian (PDF,
114 kb)
- Serbian (PDF,
107 kb)
- Spanish (PDF,
76 kb)
- Vietnamese (PDF,
58 kb)
|
| Fact Sheet 6 – Employee
Hygiene (PDF, 25 kb) |
- Albanian (PDF,
47 kb)
- Arabic (PDF,
84 kb)
- Chinese (PDF,
80 kb)
- Hmong (PDF,
46kb)
- Korean (PDF,
147 kb)
- Laos (PDF,
64 kb)
- Russian (PDF,
80 kb)
- Serbian (PDF,
46 kb)
- Spanish (PDF,
39 kb)
- Vietnamese (PDF,
44 kb)
|
| Fact Sheet 7 – Thermometer
Calibration (PDF, 37 kb) |
- Albanian (PDF,
117 kb)
- Arabic (PDF,
140 kb)
- Chinese (PDF,
123 kb)
- Hmong (PDF,
123 kb)
- Korean (PDF,
158 kb)
- Laos (PDF,
109 kb)
- Russian (PDF,
157 kb)
- Serbian (PDF,
146 kb)
- Spanish (PDF,
111 kb)
- Vietnamese (PDF,
87 kb)
|
| Fact Sheet 8 – Recommended Cooling
Procedures (PDF, 37 kb) |
- Albanian (PDF,
115 kb)
- Arabic (PDF,
134 kb)
- Chinese (PDF,
124 kb)
- Hmong (PDF,
114 kb)
- Korean (PDF,
192kb)
- Laos (PDF,
114 kb)
- Russian (PDF,
142 kb)
- Serbian (PDF,
117 kb)
- Spanish (PDF,
98 kb)
- Vietnamese (PDF,
83 kb)
|
| Fact Sheet 9 – Consumer Advisory (PDF,
30 kb) |
Not Available |
| Fact Sheet 10 – Checking Food Product Temperatures (PDF,
14 kb) |
Not Available |
| Fact Sheet 11 – Cooking and Holding of Potentially Hazardous
Foods (PDF, 53 kb) |
- Albanian (PDF,
235 kb)
- Arabic (PDF,
320 kb)
- Chinese (PDF,
247 kb)
- Hmong (PDF,
237 kb)
- Korean (PDF,
327 kb)
- Laos (PDF,
218 kb)
- Russian (PDF,
312 kb)
- Serbian (PDF,
262 kb)
- Spanish (PDF,
208 kb)
- Vietnamese (PDF,
175 kb)
|
| Fact Sheet 12 – Temperature Guide (PDF,
29 kb) |
Not Available |
| Fact Sheet 13 – Hand
Sanitizers (PDF, 17 kb) |
|
| Fact Sheet 14 – Demonstration of Knowledge (PDF,
19 kb) |
Not Available |
| Fact Sheet 15 – Time as a Public Health Control (PDF,
31 kb) |
Not Available |
| Fact Sheet 16 – Datemarking (PDF,
33 kb) |
- Albanian (PDF,
85 kb)
- Arabic (PDF,
106 kb)
- Chinese (PDF,
96 kb)
- Hmong (PDF,
76 kb)
- Korean (PDF,
160 kb)
- Laos (PDF,
82 kb)
- Russian (PDF,
104 kb)
- Serbian (PDF,
83 kb)
- Spanish (PDF,
91 kb)
- Vietnamese (PDF,
67 kb)
|
| Fact Sheet 17 – Thawing Food Safely (PDF,
95 kb) |
Not Available |
| Fact Sheet 18 – Foodborne Illness (PDF,
73 kb) |
Not Available |
Fact Sheet 19 – Employee Health
Employee Health (19a) – General (PDF,
73 kb)
Employee Health (19b) – Highly Susceptible Population (PDF,
73 kb)
Employee Health (19c) – Employee Health Definitions (PDF,
55 kb)
Employee Health Supplement – Food Employee Reporting Agreement (PDF,
78 kb) |
Not Available |
| Fact Sheet 20 – Organizing Your Walk-In Cooler (PDF,
94 kb) |
Not Available |
| Fact Sheet 21 – When is a Variance or HACCP (Hazard Analysis
Critical Control Point) Plan Required (PDF, 78 kb) |
Not Available |
| Fact Sheet 22 – Washing and Sanitizing Food Contact Surfaces (PDF,
75 kb) |
Not Available |
| Fact Sheet 23 – Temporary Food Events (PDF,
261 kb) |
Not Available |
| Fact Sheet 24 – Outdoor Cooking (PDF,
70 kb) |
Not Available |
Hazard Analysis and Critical Control Point (HACCP) Materials
Foodborne Illness Information
Signs
Notice to disabled guests (PDF,
3 kb)
Room Rate Cards (PDF, 5 kb)
Recreation (Swimming Pools, Waterparks, Water
Attractions)
For copies of the following material contact our office at
608-266-2835.
Body Art
| Body Art Autoclave Information |
See below website. |
Last Revised: December 06, 2006
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