Wisconsin Commercial Kitchen Health Standards

The state of Wisconsin holds commercial kitchens to a code of safety and sanitation standards. State standards, licensing and inspections protect the public from illness and disease caused by food contamination.

Function

• Wisconsin sets commercial health standards to ensure that food is kept and prepared in a way that prevents the spread of disease. The standards extend to food, kitchen and preparer sanitation methods. Consumer protection is the primary goal of the standards set by state officials.

Considerations

• Permits and inspection are required prior to opening.

  In Wisconsin, a permit is required in order to establish a commercial kitchen of any kind. An inspection of the premises and food handling techniques is completed prior to allowable operation of a commercial kitchen. The state charges fees for the permit, initial inspections and subsequent inspections and issues fines when health standards are not followed.

Benefits

• Colonizing bacteria causes illness.

  Health standards prevent the spread of E coli, salmonella and other food-borne illnesses. This protects the public from exposure to large outbreaks that are entirely avoidable through proper sanitation.