97.01 Definitions.
97.02 Standards; adulterated food.
97.03 Standards; misbranding.
97.07 Interpretation.
97.09 Rules.
97.10 Prohibited acts.
97.12 Enforcement.
97.13 Sale of fish flour regulated.
97.17 Buttermaker and cheesemaker license.
97.175 Butter and cheese grader license requirements.
97.176 Butter; grading; label.
97.177 Cheese; grading; labeling.
97.18 Oleomargarine regulations.
97.20 Dairy plants.
97.21 Milk haulers and milk distributors.
97.22 Milk producers.
97.23 Drug residues in milk.
97.24 Milk and milk products.
97.25 Use of synthetic bovine growth hormone; labeling of dairy products.
97.27 Food warehouses.
97.29 Food processing plants.
97.30 Retail food establishments.
97.32 Special dairy and food inspectors.
97.34 Bottled drinking water and soda water beverage; standards; sampling and analysis.
97.41 Retail food: agent status for local health departments.
97.42 Compulsory inspection of animals, poultry and carcasses.
97.43 Meat from dead or diseased animals.
97.44 Identification of meat for animal feed; registration and records of buyers.
97.45 Labeling of horsemeat.
97.46 Sale of certain foods regulated and restricted.
97.47 Benzoic acid in foods.
97.48 Dairy products, adding foreign fats; oleomargarine permitted.
97.50 Adulterated, insanitary milk.
97.52 Insanitary or adulterated milk and cream; sale; delivery prohibited.
97.53 Adulteration of meats.
97.56 Kosher meat.
97.57 Planted or cultivated rice.
97.72 Penalties.
97.73 Injunction.
Ch. 97 Cross-reference Cross-reference: See definitions in s. 93.01.
97.01 97.01 Definitions. In this chapter, unless inconsistent with context:
97.01(1) (1) "Butter" means the clean, nonrancid product made by gathering in any manner the fat of fresh or ripened milk or cream into a mass, which also contains a small portion of the other milk constituents, with or without salt or added coloring matter, and contains not less than 80% of milk fat. Renovated or process butter is the product made by melting butter and reworking, without the addition or use of chemicals or any substances except milk, cream or salt, and contains not more than 16% of water and at least 80% of milk fat.
97.01(2) (2) "Color additive" includes as colors black, white and intermediate grays and means a material which is a dye, pigment, or other substance made by a process of synthesis or similar artifice, or extracted, isolated or otherwise derived, with or without intermediate or final change of identity from a vegetable, animal, mineral or other source and which, when added or applied to a food or any part thereof, is capable, alone or through reaction with other substance, of imparting color thereto; except that such term does not include any material which has been or hereafter is exempted under the federal act.
97.01(3) (3) "Contaminated with filth" applies to any food not securely protected from dust, dirt and, as far as may be necessary by all reasonable means, from all foreign or injurious contaminations.
97.01(4) (4) "Department" means the department of agriculture, trade and consumer protection.
97.01(4m) (4m) "Distressed food" means food, or packages or containers of food, that may have been damaged, or rendered unsafe or unsuitable for sale or use as food while being transported, stored, handled or sold or the food the label of which has been lost, defaced or obliterated.
97.01(5) (5) "Federal act" means the federal food, drug and cosmetic act, as amended (Title 21 USC 301 et seq.) or the federal wholesome meat act, as amended (Title 21 USC 71 et seq.), or the federal poultry products inspection act, as amended (Title 21 USC 451 et seq.), or the federal fair packaging and labeling act (Title 15 USC 1451 et seq.) which may be applicable.
97.01(6) (6) "Food" means:
97.01(6)(a) (a) Articles used for food or drink by persons.
97.01(6)(b) (b) Chewing gum.
97.01(6)(c) (c) Articles used for components of matters specified in pars. (a) and (b).
97.01(7) (7) "Food additive" means any substance, the intended use of which results or may be reasonably expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food, (including any substance intended for use in producing, manufacturing, packing, processing, preparing, treating, packaging, transporting or holding food; and including any source of radiation intended for any such use), if such substance is not generally recognized, among experts qualified by scientific training and experience to evaluate its safety, as having been adequately shown through scientific procedures (or, in the case of a substance used in a food prior to January 1, 1958, through either scientific procedures or experience based on common use in food) to be safe under the conditions of its intended use; except that such term does not include a pesticide chemical in or on a raw agricultural commodity, or a pesticide chemical to the extent that it is intended for use or is used in the production, storage, or transportation of any raw agricultural commodity, or a color additive, or any substance used in accordance with a sanction or approval granted prior to the enactment of the food additives amendment of 1958, pursuant to the federal act.
97.01(8) (8) "Label" means a display of written, printed or graphic matter upon the immediate container of any article. A requirement made under this chapter that any word, statement, or other information appear on the label shall not be considered to be complied with unless such word, statement or other information also appears on the outside container or wrapper if any, of the retail package of such article, or is easily legible through the outside container or wrapper. "Immediate container" does not include package liners.
97.01(9) (9) "Labeling" means all labels and other written, printed or graphic matter upon an article or any of its containers or wrappers or accompanying the article.
97.01(10) (10)
97.01(10)(a)(a) "Milk" means the whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy cows. Milk shall contain not less than 3% of milk fat, and not less than 8.25% of milk solids not fat. Milk may be standardized by the addition or removal of cream or by the addition of skim milk. When so standardized milk sold in final package form shall contain not less than 3.25% of milk fat, and not less than 8.25% [8.7%] of milk solids not fat.
This is an archival version of the Wis. Stats. database for 1999. See Are the Statutes on this Website Official?