Licensing for Retail Food
REHA Application: Complete this application. Once it is received by the local inspector you will be contacted to schedule a pre-inspection. Do not hesitate to call if you have any questions during the licensing process.
Food Protection Manager Certification
Per Wisconsin Statutes Chapter 97.33 and the adoption of the Wisconsin Food Code applicable to all food establishments, each licensed food establishment is required to have at least one Certified Food Protection Manager on staff. This individual is responsible for ensuring food safety is trained and implemented by all food handling staff.
A Certified Food Protection Manager certificate is valid for five years from the date issuance.
To obtain a Certified Food Protection Manager certificate, you must first pass a DATCP approved examination. A list of DATCP approved courses can be found here. The ServSafe Food Protection Manager course is available online. Since the exam is required to be proctored, our team are offering proctoring services for those of you that only need to take the proctored exam. Call the Health Department to set up a date and time.
For current exam session information, you must register at the link below or call the health department. These sessions are limited to the number of individuals and expect to fill up quickly.
If you have further questions, please contact the Health Department at 608-297-3135.
Certified Food Protection Manager Course & Exam Sign-up
Documents and Links for Retail Food Facilities
- Plan review checklist: This is required to be completed and returned to health inspector at time of pre-inspection or before. If sections do not apply to your facility just indicate that on the document.
- Opening requirements: This document highlights the minimum requirements for establishments to ensure the facility is ready for pre-inspection.
- Permit Category Worksheet: This document will help the facility determine which complexity license type will be required for the facility.
- Useful Fact Sheets: Use any of these factsheets to help train staff or maintain the facility in operational status. These are made to create a fun food safety culture in your workplace.
- Wash your hands!
- Cooling– Size does matter!
- Routine checklist: help keep the facility ready for inspection at any moment.
- Menu of Food Safety
- No pets allowed sign
- Hair restraints required
- Food Labeling
- Vomiting & Diarrhea Protocol