A dairy plant shall be equipped with conveniently located hose connections to facilitate cleaning operations in the dairy plant. When hoses are not in use, they shall be neatly stored off the floor on racks or reels.
Toilet rooms shall be conveniently located, but shall not open directly into any room where milk or dairy products are processed. Every toilet room shall be completely enclosed and shall have a tight-fitting, solid, self-closing door. The door shall be kept closed except when in use or when the toilet room is being cleaned or repaired.
Toilet rooms and fixtures shall be kept clean, sanitary, and in good repair. A supply of toilet tissue shall be provided at each toilet at all times.
Every toilet room shall be equipped with hand-washing facilities with hot and cold running water, soap, and single-service towels or air hand-drying equipment. Common towels are prohibited. Easily cleanable, covered receptacles shall be provided for waste materials.
One or more conspicuous signs, directing personnel to wash their hands before returning to work, shall be prominently posted in every toilet and dressing room. Signs shall be clearly printed in a language or languages that can be understood by all dairy plant personnel.
Clothing and personal items of dairy plant personnel, when not being worn or carried, shall be neatly stored in lockers or comparable facilities provided for that purpose. Clothing and personal items may not be stored in areas where milk, dairy products, or ingredients are received, processed, handled, or stored, or in areas where dairy product containers, equipment, or utensils are cleaned or stored.
Work clothing, when not being worn by dairy plant personnel, shall be stored in an orderly and sanitary manner. Soiled linen and clothing shall be kept in nonabsorbent containers or laundry bags until removed for laundering or disposal. Soiled linen and clothing shall be removed as often as necessary to prevent unsanitary conditions.
Handwashing sinks shall be provided for use by all dairy plant personnel working in each processing room or area. The sinks shall be conveniently accessible, and shall be kept in a clean and sanitary condition.
A supply of soap or detergent, and a sanitary, single-service means for drying hands, shall be provided at each handwashing sink at all times. Common towels are prohibited. If disposable towels are used, a clean, covered waste receptacle shall be provided for their disposal.
A handwashing sink may not be used to rinse, wash, or sanitize equipment or utensils.
A handwashing sink installed to serve a processing area shall be located in that processing area. The sink shall be served by potable tempered water, or by potable hot and cold water delivered through a mixing valve or combination faucet. The sink shall not be hand operated. If a self-closing, slow-closing, or metered faucet is used, the faucet shall provide an uninterrupted flow of water for at least 15 seconds before it becomes necessary to reactivate the faucet.
An automatic handwashing device may be substituted for a handwashing sink under this subsection if the automatic handwashing device operates in a safe and effective manner.
(15) Interior premises; cleanliness.
Every room of a dairy plant shall be kept in a clean and orderly condition.
The premises surrounding a dairy plant shall be well drained and shall be kept in an orderly condition. The premises shall be kept free of accumulated trash, garbage, excess vegetation, and other objects that may harbor vermin, be a source of airborne dust or dirt, or hold standing water. Driveways and parking lots shall be surfaced or maintained to minimize airborne dust and dirt.
Every outdoor storage tank used for liquid food ingredients shall be located on a drained impermeable surface. All loading and unloading of liquid food ingredients from that storage tank shall be conducted above a drained impermeable surface.
Garbage and solid waste shall be removed from the dairy plant premises as often as necessary to keep the premises in a clean and sanitary condition.
Garbage and solid waste storage areas shall be constructed and maintained so that they are easily cleanable and do not attract or harbor insects, rodents, or other animals; do not hold standing water, and are not a source of airborne dust or dirt.
Garbage and solid waste shall be held in durable, leak-proof, easily cleanable, and pest-resistant containers. Containers shall be covered with tight-fitting lids, and shall be cleaned when necessary to prevent unsanitary conditions. Waste containers receiving solid waste from packaging and bottle washing operations may be uncovered, if necessary, when those operations are in progress.
No garbage or solid waste may be burned on the dairy plant premises, except in compliance with state and local regulations. No garbage or solid waste may be burned on the premises if the burning may contaminate dairy products.
(18) Pest control.
A dairy plant shall be free of any evidence of insect, rodent, or other pest infestation. A dairy plant operator shall take effective measures to prevent and, if necessary, eradicate pest infestations. No pesticide may be stored, handled, or used in a manner inconsistent with label directions, in a negligent manner, or in a manner that may contaminate dairy products.
ATCP 65.24 Note
Pesticides must be handled, stored, and used in compliance with ss. 94.67
, Stats., and ch. ATCP 29
(19) Construction plans; notification; review.
Before constructing, substantially reconstructing, or extensively altering a dairy plant, a dairy plant operator shall provide the division with complete plans and specifications for the construction, reconstruction, or alteration. Within 30 days after a dairy plant operator files plans with the division under this subsection, the division shall return its comments or objections, if any, in writing.
ATCP 65.24 History
History: CR 14-073
: cr. Register August 2016 No. 728
, eff. 9-1-16; correction in (8) (a), (d) 2. made under s. 35.17
, Stats., Register August 2016 No. 728
ATCP 65.26 Personnel; sanitation standards. ATCP 65.26(1)(a)(a)
Within a dairy plant, access to processing areas shall be restricted to dairy plant employees and other authorized personnel.
Persons who handle or process dairy products shall maintain a high degree of personal cleanliness, and shall observe good hygienic practices during all working periods.
Persons who handle or process dairy products shall thoroughly wash their hands before beginning work and before returning to work after using toilet facilities, eating, smoking, or engaging in other activities that may contaminate their hands.
A person with a discharging or infected lesion on a hand or arm may not handle or process unpackaged dairy products without appropriate sanitary protection. Appropriate sanitary protection shall include any of the following:
Single-use sanitary gloves or, if the lesion is on the arm, a full sleeved garment with tight fitting cuffs.
A person who handles or processes dairy products shall keep his or her fingernails clean and neatly trimmed and shall not wear fingernail polish unless he or she wears sanitary gloves at all times when working.
No person exhibiting reportable symptoms of communicable disease, as defined in ch. ATCP 75 Appendix
, 2-201.11 (A) (1)
, or who has received a reportable diagnosis of communicable disease as defined in ch. ATCP 75 Appendix
, 2-201.11 (A) (2)
may work in a dairy plant in any capacity that may contaminate dairy products.
Whenever any person is in a processing area or is engaged in handling unpackaged milk or dairy products, that person shall wear clean, washable outer garments and an effective hair restraint, including an effective hair restraint for any beard longer than 1/2 inch. Hair restraints may include hair nets, caps, and snoods, but do not include hairsprays, visors, or headbands.
No person may wear any jewelry while working in a processing area or handling unpackaged dairy products. This paragraph does not apply to plain band wedding rings or medical alert necklaces worn under garments and secured by adhesive tape to the inside of undergarments.
(3) Consumption of food and beverages, and use of tobacco.
No person may consume food or beverages, or use tobacco in any processing area or in any area where dairy processing equipment, utensils, or packaging materials are cleaned or stored. Employees may not consume food or beverages or use tobacco except in designated areas that are separated from food storage or processing areas. This subsection does not prohibit a sanitary water fountain in a processing area, nor does it prohibit on-line quality control sampling and organoleptic evaluation according to written quality control procedures established by the dairy plant operator.
ATCP 65.26 History
History: CR 14-073
: cr. Register August 2016 No. 728
, eff. 9-1-16; correction in (1) (f) made under s. 35.17
, Stats., Register August 2016 No. 728
correction in (1) (f) made under s. 13.92 (4) (b) 7., Stats., Register January 2017 No. 733
Equipment and utensils, including C-I-P systems, shall be of sanitary design and construction. Equipment and utensils, including C-I-P systems installed after the effective date of this chapter, shall comply with applicable “3-A Sanitary Standards" and “3-A Accepted Practices" listed in ch. ATCP 65 Appendix A
ATCP 65.28 Note
The “3-A Sanitary Standards" and "3-A Accepted Practices" listed in Appendix A are published by 3-A Sanitary Standards, Inc., 1451 Dolley Madison Boulevard, Suite 210, McLean, VA 22101-3850, telephone (703) 790-0295, website www.3-a.org
. Copies are on file with the division and the legislative reference bureau and may be obtained from the "3-A Sanitary Standards, Inc. Online Store" at http://www.techstreet.com
Equipment and utensils shall be readily accessible for cleaning and inspection and shall be designed and constructed so that they can be easily cleaned. Equipment and utensils shall be kept clean and in good repair.
Tanks, vats, separators, and other containers used to store or process dairy products shall be designed or equipped with appropriate devices to prevent surface condensation and drainage from entering the container.
Pipeline systems used to convey dairy products shall contain no dead ends in which dairy products may collect. Pipelines and other equipment shall be designed and constructed to prevent cross-contamination between pasteurized dairy products, unpasteurized dairy products, and cleaning and sanitizing solutions.
If it is necessary to disassemble any equipment or utensil to inspect a product contact surface, all tools needed for the disassembly shall be readily available at the dairy plant.
Water hoses used to wash dairy products or add ingredient water to dairy products shall be constructed of approved food grade materials and shall be used and stored in a sanitary manner.
A dairy plant operator may use sanitary flexible pipelines to transfer partially processed products in the intermediate stages of production or to load and unload bulk loads of milk from transport vehicles, if all the following apply:
The use of rigid pipelines for that purpose in a sanitary manner is not possible due to the location of walls, floors, ceiling or other equipment.
The dairy plant operator properly cleans and sanitizes the flexible pipeline after completing the transfer of product, or at least once during each day of use.
The operator uses only a length of flexible pipeline necessary to conduct the transfer operation.
Product contact surfaces of equipment and utensils shall be made of materials that are smooth, impervious, nontoxic, noncorrosive, nonabsorbent, and durable under foreseeable use conditions. A product contact surface shall be constructed of one or more of the following materials unless the division specifically authorizes another material in writing:
Stainless steel of the American Iron and Steel Institute 300 series, or an equally corrosion resistant metal.
Plastic, rubber, or rubber-like materials that are fat resistant and insoluble; that are resistant to scratching, scoring, decomposition, crazing, chipping, and distortion under normal use conditions; that do not impart chemicals, flavor, or odor to milk; and that maintain their original properties under conditions of repeated use.
Product contact surfaces shall be easily cleanable and shall be free of breaks, open seams, cracks, or similar defects. Product contact surfaces shall not impart any odor, color, taste, or adulterating substance to food. Product contact surfaces, other than product contact surfaces of approved C-I-P systems, shall be readily accessible for manual cleaning. Joints and fittings shall be of sanitary design and construction.
(3) Location and installation of dairy processing equipment. ATCP 65.28(3)(a)(a)
Dairy processing equipment shall be located and installed to prevent overcrowding and to prevent contamination of dairy products or product contact surfaces by splash, condensation, or manual contact.
Dairy processing equipment that cannot be easily moved shall be installed in a manner that prevents liquid or debris from accumulating under or around the equipment.
Dairy processing equipment shall be installed so that there is adequate clearance on all sides for cleaning and maintenance. This does not apply to that portion of a tank or container that is designed to protrude into or through a wall or the ceiling of a dairy plant.
(4) Bulk storage tanks; venting.
A tank used for the bulk storage of milk, whey, or liquid food products shall be equipped with an air filter to prevent contamination of tank contents, or shall be vented only to one of the following:
A tank gallery room that complies with processing area sanitation standards under this chapter.
Every storage tank, freezer, and cold storage compartment used to hold milk or dairy products shall be equipped with a thermometer or other device that accurately indicates the temperature in the storage tank, freezer, or compartment.
Each of the following bulk storage tanks shall be equipped with a 7-day temperature recording device that shows the temperature of dairy products stored in that bulk storage tank:
Every bulk storage tank used to store grade A milk or grade A dairy products for longer than 24 hours.
Instruments and controls used for measuring, regulating, and recording temperature, pH, acidity, water activity, or other conditions that control or prevent the growth of undesirable microorganisms in milk or dairy products shall be accurate, fully functional, and adequate for their intended use.
Equipment shall be designed and constructed so that gear and bearing lubricants do not come in contact with milk or dairy products, ingredients, or product contact surfaces. Food grade lubricants shall be used if there is any chance that lubricants may come in contact with milk or dairy products, ingredients or product contact surfaces.
(7) Cleaning and sanitizing equipment and utensils. ATCP 65.28(7)(a)(a)
A dairy plant operator shall clean and sanitize product contact surfaces of equipment and utensils to keep them at all times in sanitary condition. Sanitizing methods shall comply with s. ATCP 65.34
Except as provided in pars. (c)
, a dairy plant operator shall at a minimum clean all product contact surfaces of equipment and utensils after each day's use, sanitize those surfaces before each day's use, and clean and sanitize those surfaces before any change in use that may cross-contaminate dairy products with major food allergens, as defined in s. ATCP 70.02 (19m)
, or other contaminants.
A dairy plant operator shall clean and sanitize tanks used to store liquid dairy products whenever the dairy plant operator empties those tanks. Tanks used to store raw milk or grade A dairy products shall be emptied at least once every 72 hours.
A dairy plant operator shall clean evaporators at the end of a continuous operation, not to exceed 44 hours.
(e) Paragraph (b)
does not apply to any of the following equipment, provided that the dairy plant operator cleans and sanitizes the equipment according to manufacturer specifications or a cleaning and sanitizing process approved under par. (f)
, and complying with par. (a)
Equipment used in brining, aging, curing, and dry product blending processes.
Reverse osmosis equipment that utilizes a permeate stream from a previously pasteurized product that has passed through a nanofiltration system achieving an efficiency of not more than 1,000 daltons.
Food contact surfaces of equipment used only to process foods or food ingredients with water activity not exceeding 0.85, or foods that are not potentially hazardous foods.