Wisconsin Food Truck Health Inspection Checklist

How Health Inspections Work in Wisconsin

Food truck health inspections in Wisconsin are conducted by local health departments enforcing the Wisconsin Food Code under ATCP 75, established by the Department of Agriculture, Trade and Consumer Protection (DATCP). This is a key distinction—DATCP, an agriculture department rather than a health department, is the primary food safety authority in Wisconsin. You will face an initial pre-operational inspection before receiving your Retail Food Establishment License, followed by routine unannounced inspections during your operating season. Use this checklist to prepare for both initial and routine inspections.

Temperature Control

• Cold holding units maintain food at 41°F (5°C) or below
• Hot holding equipment keeps food at 135°F (57°C) or above
• A calibrated probe thermometer is available and in active use
• Thermometers are visible in all refrigeration and holding units
• Time/temperature logs are maintained for potentially hazardous foods
• Frozen foods are stored at 0°F (-18°C) or below
• Food is thawed using approved methods (refrigeration, cold running water, microwave, or as part of cooking)
• Cooking temperatures meet ATCP 75 minimums: 165°F for poultry, 155°F for ground meats, 145°F for whole cuts of beef and pork

Personal Hygiene and Handwashing

• A dedicated handwashing sink is accessible and unobstructed at all times
• Handwashing sink has hot and cold running water (minimum 100°F for hot)
• Liquid soap and single-use paper towels are stocked at the handwashing station
• All food handlers wash hands before starting work, after handling raw meat, after using the restroom, and after touching non-food surfaces
• Food handlers wear clean outer clothing and effective hair restraints
• No bare-hand contact with ready-to-eat foods (gloves, utensils, or deli tissue used)
• Employees with symptoms of illness (vomiting, diarrhea, jaundice) are excluded from food handling per ATCP 75 requirements

Food Storage and Preparation

• All food is stored at least 6 inches off the floor
• Raw meats are stored below ready-to-eat foods to prevent cross-contamination
• All food containers are labeled and dated
• Food is protected from contamination during transport, storage, and service
• Cutting boards and prep surfaces are cleaned and sanitized between uses with different food types
• Approved food sources only—no home-prepared or unapproved food items

Cleaning and Sanitizing

• A three-compartment sink is installed and functional (wash, rinse, sanitize)
• Sanitizer solution is at the correct concentration (50–200 ppm chlorine or 200–400 ppm quaternary ammonium)
• Sanitizer test strips are available and current
• Food contact surfaces are cleaned and sanitized every four hours during continuous use
• Wiping cloths are stored in sanitizer solution between uses
• Wastewater is disposed of at an approved facility (commissary or dump station), never on the ground

Water Supply and Waste

• Fresh water tank is filled from an approved potable water source
• Fresh water tank and lines are properly sanitized
• Wastewater tank capacity is at least 15% larger than the fresh water tank
• Wastewater tank is emptied at an approved disposal site
• Grease is collected and disposed of through a licensed grease hauler or at an approved facility
• No cross-connections between potable and non-potable water systems

Equipment and Facility

• All equipment is commercial-grade, NSF-certified or equivalent, and in good repair
• Interior surfaces are smooth, non-absorbent, and easily cleanable
• Adequate ventilation through an exhaust hood with grease filters over cooking equipment
• Fire suppression system is installed, inspected, and has a current service tag
• At least one K-class fire extinguisher is mounted and accessible with a current inspection tag
• Propane tanks and gas lines are properly secured, connected, and leak-free
• Lighting is adequate in food preparation, warewashing, and handwashing areas
• Service window has a proper closing mechanism to protect food during transport

Permits and Documentation

• Current Retail Food Establishment License is posted in a visible location on the truck
• Valid Certified Food Protection Manager certificate is on file and available for inspector review
• Commissary agreement is current and on file
• Most recent inspection report is available on the truck
• Wisconsin Department of Revenue seller's permit is current