For COVID-19 information, click HERE.

For Outagamie County COVID-19 Daily Updates, click HERE.

Licensing and Inspection

Press Enter to show all options, press Tab go to next option

The goal of the environmental sanitation program is to prevent food and water-borne illnesses by licensing and inspecting public facilities. Environmental Health Sanitarians conduct routine inspections of the below facilities to ensure compliance with the respective Code.

 Licensing and Inspection questions can be directed to

Codes and Regulations for Licensed Businesses

Below are links to the codes and regulations for the businesses that require a license from Outagamie County Public Health.

 Bed and Breakfast Establishments [ATCP 73]              Campgrounds [ATCP 79]
 Hotel, Motel, Rooming Houses [ATCP 72]  Manufactured Home Communities [SPS 326]
 Public Pools [ATCP 76]  Recreational & Educational Camps [ATCP 78]        
 Restaurants [ATCP 75] [WI Food Code  Retail Food Stores [ATCP 75] [WI Food Code]
 Tattoo and Body Piercing [SPS 221]  


Restaurant & retail food inspections reports are now online

Outagamie County Public Health Division (OCPHD) is pleased to provide you access to food establishment inspection reports. Inspections are important in ensuring compliance with the requirements of the Wisconsin Food Code. Working in partnership with Outagamie County food establishments, OCPHD provides education, training and regulation to promote safe food handling practices and minimize foodborne illnesses. The inspection reports are provided to give you easy access to information about establishments from the perspective of safe food handling.

Please note that inspection reports represent a snapshot of the facility at the time the inspector was present. The inspection report may not reflect the current conditions of the establishment. Additionally, food establishments are required to correct all priority violations at the time of inspection since such violations may present a food safety risk to the public

VIEW Inspection Reports

Click here to view online inspection reports of food establishments outside of Outagamie County.  

Certified Food Manager 

To ensure a safe food supply, Department of Agriculture, Trade and Consumer Protection (DATCP) requires that managers of food service operations become certified as a Certified Food Manager (CFM).  A CFM is a person that passes an approved exam that test basic knowledge of food protection practices. Safeguarding patron health is a primary concern of food operations. Food manager certification is the first level of assurance that operations have a basic understanding of food safety laws and principles.  Click here for more information about CFM requirement and the organizations that are approved to teach the course.

As of January 2015, all owners or managers who renewed a CFM license had to show DHS proof of passing a nationally accredited food protection exam.  With recent law changed, small restaurants with five (5) or fewer food handlers are now exempt from renewing their CFM license by completing a nationally accredited food protection examination.  Instead, small restaurant operators or manager have the option to take a recertification course, without an examination. Click here for more information about the law change.

Important Update: Beginning on November 1, 2016, DATCP will no longer issue Wisconsin Certified Food Manager (CFM) certificates or the Food Safety Training for Small Operators licenses.  Simply post the exam certificate, taken within the past 5 years, for review by inspection staff. Applications received prior to November 1 will continue to be processed.

Learn about HACCP and how to develop a HACCP plan

WI Department of Agriculture, Trade and Consumer Protection (DATCP) developed an online training module for HACCP principles.  This is a comprehensive training module that can help a food business owner learn about HACCP and provides the tools to develop a HACCP plan. The module also includes example HACCP plans for a variety of process, such as acidified rice, reduced oxygen packaging, and others.  

Additional HACCP plan resources are available for meat processing by the University of Wisconsin – Madison.



Bare Hand Contact Using a Stem Thermometer
Consumer Advisory Cooling Foods Safely
Handwashing Practices Date Marking Foods
Cook-Chill Sous Vide Effective Sanitizing
Non-continuous Cooking                         Do You Have a Sick Employee? Follow this Guide
Temperature Requirements Food Employee Reporting Agreement 
 Time as a Public Health Control

Duties of a Person in Charge

 Employee Personal Hygiene



 Manual Dishwashing
 Cold Food Poster
 English Spanish
 Cooking Temperatures
 English  Spanish
 Hot Food
 English  Spanish
 Wash Hands
 English  Spanish