Outdoor Cooking Requirements for Retail Food Establishments Wisconsin Food Code Fact Sheet #24

The following requirements shall be followed with regards to outdoor cooking.

1. The only food preparation activity 6. The outdoor cooking area must be free of authorized under these requirements shall dust, dirt, or other contaminants. Washed be cooking (i.e. grilling preformed meats or gravel, grass, concrete, asphalt, etc., is cuts of meat). Hot holding shall be limited acceptable around the cooking area. to what can be held on the cooking unit or as otherwise approved. All other activities 7. The cooking area shall be effectively shall be conducted in the permit holders separated from the public. licensed food establishment. Food safety will not be allowed to be compromised 8. All utensils used for outdoor cooking shall be by the authorization of more washed, rinsed and sanitized in the licensed complicated food processes or food food establishment before and after use. handling in an outdoor environment. The ware wash equipment shall meet the Wisconsin Food Code requirements for 2. Only the licensee of a food establishment utensil washing. in full compliance with the Wisconsin food Code may conduct an outdoor cooking 9. The food establishment shall provide operation. The cooking must be conducted evidence of approval from the local zoning or on the premise of the licensed food building inspection authority to operate an establishment as defined by the Wisconsin outdoor cooking operation. Food Code. 10. The food establishment must be able to 3. The purpose for outdoor cooking shall not support the activities of outside grilling by be to increase production capability of the complying with Commerce codes regarding food establishment by circumventing codes grease traps, restroom requirements, applicable to indoor cooking facilities. ventilation requirements, etc. Outdoor (If the indoor facility is not capable of grilling is not an alternative to meeting indoor preparing the same food that is served facility requirements. outdoors, then outdoor cooking will not be permitted, unless a temporary food 11. There must be adequate space and facilities establishment permit is issued for that in the licensed food establishment to safely operation.) prepare and hold any additional food from The exception being that a retail food the outdoor cooking operation. establishment may conduct outdoor cooking on premise as part of an 12. A convenient handwashing facility shall be occasional sales promotion. provided. At a minimum, a covered 5-gallon NOTE: A Limited Food Establishment as container equipped with a valve or spigot defined in the Wisconsin Food Code does that allows a continual flow of water over the not meet the requirements for outdoor hands shall be provided. Also, a waste cooking. receptacle shall be provided to collect the wastewater from handwashing. Water 4. The outdoor cooker may not be made from should be hot or tempered. Adequate a container previously used for toxic supplies of soap and single use paper towels material storage. must also be provided.

5. The outdoor grill must be effectively 13. All Charcoal/wood ash shall be cooled and cleaned prior to use and the entire unit disposed of according to code requirements. must be in good repair.