Register May 2013 No. 689
Chapter ATCP 70
FOOD PROCESSING PLANTS
Subchapter I — Scope and Definitions
Subchapter II — General Requirements
Food processing plants; licensing; fees.
Construction and maintenance.
Equipment and utensils.
Food handling and storage.
Food packaging and labeling.
Sanitizers and sanitizing methods.
Ready-to-eat foods; reporting pathogens and toxins.
Subchapter III — Canning Operations; Supplementary Requirements
Low-acid foods packaged in hermetically sealed containers.
Facilities and equipment; cleaning.
Food packages used in canning operations.
Handling raw agricultural commodities and by-products.
Subchapter IV — Fish Processing Plants; Molluscan Shellfish Plants; Supplementary Requirements
Labeling and sale of smoked fish.
Molluscan shellfish processing.
Subchapter V — Bottling Establishments; Supplementary Requirements
Bottling establishments; general.
Automatic bottle washing.
Returnable and single-service bottles.
Product sampling; recordkeeping; reports.
Water and potable liquids transported in bulk.
Labeling bottled products.
Subchapter VI — Effect of Rules on Local Ordinances
Effect of rules on local ordinances.
Ch. ATCP 70 Note
Chapter Ag 40 as it existed on October 31, 1989, was repealed and a new chapter Ag 40 was created effective November 1, 1989; Chapter Ag 40 was renumbered ch. ATCP 70 under s. 13.93 (2m) (b) 1., Stats., Register, April, 1993, No. 448
This chapter applies to all food processing plants as defined under s. ATCP 70.02 (17)
, regardless of whether the food processing plant is subject to licensing under s. 97.29
, Stats., or this chapter.
ATCP 70.01 History
Cr. Register, October, 1989, No. 406
, eff. 11-1-89.
As used in this chapter:
"Approved sanitizer" means a substance or compound approved by the department for the sanitizing of equipment or utensils under s. ATCP 70.11 (4)
"Bakery" means any place where bread, crackers, pasta or pies, or any other food product for which flour or meal is the principal ingredient, are baked, cooked or dried, or prepared or mixed for baking, cooking or drying, for sale as food.
"Bottle" means the immediate package or container in which bottled drinking water, soda water beverage or alcohol beverage is sold or distributed for consumption. "Bottle" includes a bottle cap or other seal for a bottle.
"Bottled drinking water" means all water packaged in bottles or similar containers and sold or distributed for drinking purposes. "Bottled drinking water" includes distilled water, artesian water, spring water and mineral water, whether carbonated or uncarbonated.
"Bottling establishment" means any place where drinking water, soda water beverage or alcohol beverage is manufactured or bottled for sale. "Bottling establishment" does not include a retail establishment engaged in the preparation and sale of beverages under a license issued under s. 125.26
, Stats., or a restaurant permit or other permit issued under s. 254.64
"C-I-P system" means equipment which is designed, constructed and installed to be cleaned in place by the internal circulation of cleaning and sanitizing solutions onto product contact surfaces.
"Canning" means the preservation and packaging in hermetically sealed containers of low-acid or acidified foods.
"Cold-process smoked fish" or "cold-process smoke flavored fish" means fish which is treated with smoke or smoke flavoring to give it a smoked flavor, but which is not fully cooked or heat treated to coagulate protein in fish loin muscle.
"Confectionary" means any place where candy, fruit, nut meats or any other food product is manufactured, coated or filled with saccharine substances for sale as food.
"Critical control point" means a point in food processing at which a failure to monitor a food safety variable such as pH, temperature, time, or water activity (aw), or a failure to control any food safety variable within critical limits or according to specific criteria, may result in an unacceptable food safety risk having a potentially adverse impact on human health.
"Department" means the state of Wisconsin department of agriculture, trade and consumer protection.
"Equipment" means an implement, vessel, machine or apparatus, other than a utensil, which has one or more food contact surfaces and is used in the handling or processing of food at a food processing plant. "Equipment" includes C-I-P systems.
"Fish" means any kind of fresh or salt water fish, or seafood, without limitation.