ATCP 70.06(7)(a)2. 2. Sanitizers and methods used to sanitize equipment and utensils shall comply with s. ATCP 70.11.
ATCP 70.06(7)(b) (b) The department may approve alternative cleaning and sanitizing procedures under sub. (7m).
ATCP 70.06(7)(c) (c) Tanks used to store potentially hazardous food or potentially hazardous food ingredients shall be cleaned and sanitized whenever the food processing plant operator empties those tanks or more often if necessary.
ATCP 70.06(7)(d) (d) Paragraph (a) does not apply to the following equipment, provided that the food processing plant operator cleans and sanitizes the equipment according to manufacturer specifications:
ATCP 70.06(7)(d)1. 1. Drying equipment.
ATCP 70.06(7)(d)2. 2. Cloth-collector systems.
ATCP 70.06(7)(d)3. 3. Dry product packaging equipment and storage containers.
ATCP 70.06(7)(d)4. 4. Equipment used in brining, aging, curing, and dry product blending processes.
ATCP 70.06(7)(d)5. 5. Food contact surfaces of equipment used solely to process foods or food ingredients with water activity not greater than 0.85, such as chocolate, fats and oils, liquid nutritive sweeteners, peanut butter or similar foods which are not potentially hazardous.
ATCP 70.06(7)(d)6. 6. Equipment used solely for concentration of maple sap according to the provisions of s. ATCP 87.26.
ATCP 70.06(7m) (7m)Alternative cleaning and sanitizing procedures.
ATCP 70.06(7m)(a)(a) A food processing plant operator may ask the department to approve alternative cleaning and sanitizing procedures under par. (b). The operator shall submit the request in writing. The request shall include all of the following, and any other information required by the department:
ATCP 70.06(7m)(a)1. 1. A clear and complete description of the affected food processing equipment and utensils, including any continuously-operated equipment. The description shall identify sanitary design features that are relevant to the proposed cleaning and sanitizing procedures.
ATCP 70.06(7m)(a)2. 2. The types of food produced with the affected equipment or utensils, the purposes for which the food will be used, and the temperatures at which the food will be prepared, stored, and distributed.
ATCP 70.06(7m)(a)3. 3. A clear and complete description of the alternative cleaning and sanitizing procedure, including cleaning and sanitizing equipment, frequency, methods, materials, and relevant process parameters such as time and temperature. The description shall include a flow diagram of the cleaning and sanitizing procedure.
ATCP 70.06(7m)(a)4. 4. A written statement, by the food processing plant operator, that the alternative cleaning and sanitizing procedure has been evaluated and determined to be effective in preventing food contamination and ensuring the microbiological safety of food. The written statement shall be based on a HACCP plan under subd. 5.
ATCP 70.06(7m)(a)5. 5. A HACCP plan, prepared by qualified personnel, to ensure that the alternative cleaning and sanitizing procedure will be effective in preventing food contamination and ensuring the microbiological safety of food. The HACCP plan shall identify and assess foreseeable hazards, identify critical control points, identify critical safety parameters and limits, and identify monitoring procedures and controls to ensure that the procedure is effective.
ATCP 70.06(7m)(b) (b) The department may approve alternative cleaning and sanitizing procedures that do not comply with sub. (7) (a) if the department believes that those procedures will be effective in preventing food contamination and ensuring the microbiological safety of food. The department shall give its approval in writing, based on a written request under par. (a).
ATCP 70.06(7m)(c) (c) The department shall grant or deny a request under par. (a) within 60 days after it receives a complete request, except that the department may give written notice extending the action deadline for reasons stated in the notice.
ATCP 70.06(7m)(d) (d) The department may qualify or limit its approval under par. (b), as it deems appropriate. The department may withdraw its approval for cause, including information that casts doubt on the efficacy or faithful implementation of the approved procedure.
ATCP 70.06(7m)(e) (e) A food processing plant operator that implements an alternative cleaning and sanitizing procedure approved under par. (b) shall do all of the following:
ATCP 70.06(7m)(e)1. 1. Control and monitor to ensure that the procedure is faithfully implemented as approved, and is effective in preventing food contamination and ensuring the microbiological safety of food.
ATCP 70.06(7m)(e)2. 2. Promptly notify the department of any material deviation from the approved procedure, and any information that casts doubt on the efficacy of the procedure.
ATCP 70.06(7m)(e)3. 3. Collect and retain data and records to document, on a continuing basis, the faithful implementation and efficacy of the approved procedure. The operator shall retain the data and records for at least 90 days, and shall make them available upon request for inspection and copying by the department.
ATCP 70.06(8) (8)Cleaning and sanitizing C-I-P systems. C-I-P systems shall be cleaned and sanitized in compliance with manufacturer specifications. Cleaning and sanitizing records shall be maintained for all C-I-P systems. The records shall identify every C-I-P system which has been cleaned or sanitized, the date and time when each C-I-P system was cleaned and sanitized, the temperature of the cleaning or sanitizing solution, and the length of time for which the C-I-P system was exposed to each cleaning and sanitizing solution. Records shall be signed or initialed by a responsible person at the food processing plant. Records shall be maintained on file at the food processing plant for at least 90 days, and shall be made available for inspection and copying by the department upon request.
ATCP 70.06(9) (9)Storage of clean equipment and utensils. Equipment and utensils, unless stored in an approved sanitizing solution, shall be stored so as to drain dry. Equipment and utensils shall be protected from contamination prior to use.
ATCP 70.06(10) (10)Single-service articles. Single-service articles shall be stored in the original containers in which they were received, or in other closed containers which will protect them from contamination prior to use. Single-service articles shall not be re-used.
ATCP 70.06(11) (11) Equipment and utensils in egg handling facilities. Equipment for candling, grading, and weighing eggs shall meet the requirements of s. ATCP 88.12 (5).
ATCP 70.06 History History: Cr. Register, October, 1989, No. 406, eff. 11-1-89; CR 09-009: am. (3), r. and recr. (7), cr. (7m) Register October 2009 No. 646, eff. 11-1-09; CR 14-037: cr. (11) Register April 2015 No. 712, eff. 5-1-15; EmR 1704: emerg. renum. (1) to (1) (a), cr. (1) (b), am. (7) (d) 5., cr. (7) (d) 6., eff. 3-7-17; CR 16-044: renum. (1) to (1) (a), cr. (1) (b), am. (7) (d) 5., cr. (7) (d) 6. Register May 2017 No. 737, eff. 6-1-17.
ATCP 70.07 ATCP 70.07Water supply.
ATCP 70.07(1) (1)Operations water.
ATCP 70.07(1)(a)(a) Operations water, other than water reclaimed according to sub. (3), shall be obtained from a source that complies with ch. NR 811 or 812.
ATCP 70.07(1)(b) (b) Operations water shall be available in consistently adequate quantity, and shall comply with the health related drinking water standards in ch. NR 809.
ATCP 70.07(1)(c) (c) If a food processing plant operator obtains operations water from a privately owned water system, the operator shall sample that water at least once annually. The operator shall have each sample tested by a laboratory certified under ch. ATCP 77, for compliance with the microbiological standards under s. NR 809.30.
ATCP 70.07(1)(d) (d) A food processing plant operator shall keep on file, for at least one year, the results of all microbiological and other tests conducted on operations water sampled at the food processing plant.
ATCP 70.07(1)(e) (e) Operations water used to wash field soil from raw fruits and vegetables may be reused for the following purposes if it is first filtered to remove soil and other particulate matter:
ATCP 70.07(1)(e)1. 1. Washing subsequent deliveries of raw fruit or vegetables at the processing plant.
ATCP 70.07(1)(e)2. 2. Flushing floors and gutters in the receiving area of the processing plant.
ATCP 70.07(1)(f) (f) This subsection does not apply to food processing plants processing liquid maple products, as defined in s. ATCP 87.11 (7), or maple sap water, as defined in s. ATCP 87.11 (9), that are required to meet the provisions of s. ATCP 87.24.
ATCP 70.07(2) (2)Ingredient water.
ATCP 70.07(2)(a)(a) Ingredient water, other than water reclaimed according to sub. (3), shall be obtained from a source that complies with ch. NR 811 or 812. Water reclaimed from food processing operations may not be used as an ingredient in bottled drinking water or in any soda water beverage.
ATCP 70.07(2)(b) (b) Ingredient water shall comply with the health related drinking water standards under ch. NR 809. If ingredient water for bottled drinking water or soda water beverages is obtained from a privately owned water supply, that water shall also comply with the health related enforcement standards under s. NR 140.10.
ATCP 70.07(2)(c) (c) If a food processing plant operator obtains ingredient water from a privately owned source, the operator shall sample that ingredient water at least once annually. The operator shall have each sample tested by a laboratory certified under ch. ATCP 77, for compliance with the microbiological standards under s. NR 809.30.
ATCP 70.07(2)(d) (d) If a food processing plant operator obtains ingredient water from a municipal source, the operator shall do all of the following:
ATCP 70.07(2)(d)1. 1. Use current good manufacturing practices in handling that water, including safe and sanitary equipment, utensils, production controls, and process controls that conform to good public health practice.
ATCP 70.07(2)(d)2. 2. Provide documentation to the department, at the department's request, that the water complies with the microbiological standards under s. NR 809.30. Documentation may consist of information provided by the municipality.
ATCP 70.07(2)(e) (e) A food processing plant operator shall keep on file, for at least 5 years, the results of all microbiological and other tests conducted on ingredient water sampled at the food processing plant. The operator shall make the records available for inspection and copying by the department upon request.
ATCP 70.07(3) (3)Reclaimed water.
ATCP 70.07(3)(a)(a) Water reclaimed from a heat exchanger process, from a compressor cooling unit, from the condensation of food products, or from other food processing plant systems or processes, may be used as ingredient water with department approval if all of the following apply:
ATCP 70.07(3)(a)1. 1. The water is reclaimed by means of evaporation, reverse osmosis, ultra-filtration, or another method approved by the department.
ATCP 70.07(3)(a)2. 2. The department pre-inspects and pre-approves the reclamation system, and pre-approves any chemical treatment of the reclaimed water.
ATCP 70.07(3)(a)3. 3. The reclaimed water has less than 1 coliform bacterium per 100 ml. of water.
ATCP 70.07(3)(a)4. 4. The standard plate count of the reclaimed water does not exceed 500 per ml. of water and meets the bacteriological standards under s. NR 809.30.
ATCP 70.07(3)(a)5. 5. The water, if reclaimed from the condensation of food products, has a standard turbidity of less than 5 units or organic content of less than 12 mg. per liter, as measured by the chemical oxygen demand or permanganate-consumed test specified in Standard Methods for the Examination of Water and Waste Water, twenty-first edition (2005), published by the American Public Health Association, the American Water Works Association and the Water Environment Federation. The food processing plant operator shall use an automatic fail-safe monitoring device to identify, and automatically divert to a waste water system, any reclaimed water that fails to comply with this subdivision.
ATCP 70.07 Note Note: Copies of the Standard Methods for the Examination of Water and Waste Water, twenty-first edition (2005), published by the American Public Health Association (APHA), the American Water Works Association and the Water Environment Federation, are on file with the department and the legislative reference bureau. Copies may be obtained by contacting the “APHA Bookstore" at www.apha.org/publications/bookstore/.
ATCP 70.07(3)(a)6. 6. The reclaimed water is of satisfactory organoleptic quality and has no off-odors, off-flavors, or slime formations. The food processing plant operator shall sample and organoleptically test reclaimed water at weekly intervals.
ATCP 70.07(3)(a)7. 7. Chemical treatment of the reclaimed water, if any, complies with sub. (4).
ATCP 70.07(3)(a)8. 8. The reclaimed water is stored in a properly constructed tank. The tank shall be constructed of a material that will not contaminate the water and can be easily cleaned.
ATCP 70.07(3)(a)9. 9. The food processing plant operator tests the reclaimed water for bacteriological and organic content at least semi-annually. The operator shall test the reclaimed water for 14 working days after the department approves the reclamation system under subd. 2., and for at least 7 working days after any repairs or alterations to the system.
ATCP 70.07(3)(a)10. 10. There are no cross-connections between reclaimed water lines and any public or private water system.
ATCP 70.07(3)(b) (b) Water reclaimed from a heat exchanger process, from a compressor cooling unit, from the condensation of food products, or from other food processing plant systems or processes may be used as operations water with department approval if the water complies with par. (a) or if all of the following apply:
ATCP 70.07(3)(b)1. 1. The water is reclaimed by means of evaporation, reverse osmosis, ultra-filtration, or another method approved by the department.
ATCP 70.07(3)(b)2. 2. The department pre-inspects and pre-approves the reclamation system, and pre-approves any chemical treatment of the reclaimed water.
ATCP 70.07(3)(b)3. 3. The water, if reclaimed from the condensation of food products, has a standard turbidity of less than 5 units, an electrical conductivity maintained in correlation with organic content of less than 12 mg. per liter, or an organic content of less than 12 mg. per liter, as measured by the chemical oxygen demand or permanganate-consumed test as specified in Standard Methods for the Examination of Water and Waste Water, twenty-first edition (2005), published by the American Public Health Association, the American Water Works Association and the Water Environment Federation. The food processing plant operator shall use an automatic fail-safe monitoring device to identify, and automatically divert to a waste water system, any reclaimed water that fails to comply with this subdivision.
ATCP 70.07 Note Note: Copies of the Standard Methods for the Examination of Water and Waste Water, twenty-first edition (2005), published by the American Public Health Association (APHA), the American Water Works Association and the Water Environment Federation, are on file with the department and the legislative reference bureau. Copies may be obtained by contacting the “APHA Bookstore" at www.apha.org/publications/bookstore/.
ATCP 70.07(3)(b)4. 4. The reclaimed water is of satisfactory organoleptic quality and has no off-odors, off-flavors, or slime formations. The food processing plant operator shall sample and organoleptically test reclaimed water at weekly intervals.
ATCP 70.07(3)(b)5. 5. Chemical treatment of the reclaimed water, if any, complies with sub. (4).
ATCP 70.07(3)(b)6. 6. The reclaimed water is stored in a properly constructed tank. The tank shall be constructed of a material that will not contaminate the water and can be easily cleaned.
ATCP 70.07(3)(b)7. 7. There are no cross-connections between reclaimed water lines and any public or private water system, except for lines with backflow preventers that meet the requirements of chs. SPS 382 and 384.
ATCP 70.07(3)(b)8. 8. The reclaimed water, if held for more than twenty-four (24) hours, is at all times held at a temperature of at least 145°F. (63° C.) or is chemically treated under subd. 5. to suppress bacterial propagation.
ATCP 70.07(3)(b)9. 9. Distribution lines and hose stations used to distribute the reclaimed water are clearly identified as “limited-use reclaimed water."
ATCP 70.07(3)(b)10. 10. The food processing plant operator posts clear instructions for the use of the reclaimed water. The operator shall post the instructions so that they will be seen and understood by persons using the reclaimed water. The instructions shall disclose the limited purposes for which the reclaimed water may be used.
ATCP 70.07(3)(b)11. 11. Water lines distributing the reclaimed water are not permanently connected to food product vessels. If a water line is temporarily connected to a food product vessel, there shall be an atmospheric break and automatic controls to prevent the reclaimed water from contacting food products.
ATCP 70.07(3)(c) (c) Water reclaimed from food processing operations may be used for cleaning or other purposes but may not be used for any purpose involving contact with food or food contact surfaces except as provided in par. (a) or (b).
ATCP 70.07(4) (4)Water treatment.
ATCP 70.07(4)(a)(a) A food processing plant operator may not use any chemical to suppress bacterial growth in water, or to prevent off-tastes or odors in water, unless that chemical is approved for that purpose by the federal food and drug administration. Neither the chemical as applied, nor any compound produced by the chemical application, may contribute to the adulteration of food.
ATCP 70.07(4)(b) (b) A food processing plant operator shall apply chemicals under par. (a) according to label directions, using an automatic proportioning device. Treated water shall be held for the period of time specified on the chemical label before it is used as ingredient water or operations water. A food processing plant operator shall conduct a daily testing program for any chemical added to water, to ensure that the chemical concentration does not contribute to the adulteration of food.
ATCP 70.07(5) (5)Re-circulated water systems.
ATCP 70.07(5)(a)(a) If re-circulated water used in a cooler or heat exchanger may come in contact with any food product or food contact surface, the re-circulated water shall be all of the following:
ATCP 70.07(5)(a)1. 1. Obtained from a source that complies with ch. NR 811 or 812, as applicable.
ATCP 70.07(5)(a)2. 2. Bacteriologically safe.
ATCP 70.07(5)(a)3. 3. Protected from contamination.
ATCP 70.07(5)(a)4. 4. Tested by the food processing plant operator at least semiannually.
ATCP 70.07(5)(b) (b) If a re-circulating water system under par. (a) becomes contaminated, that system may not be used until it is properly treated and retested to ensure that the contamination has been eliminated.
ATCP 70.07(5)(c) (c) Freezing point depressants used in re-circulating water systems under par. (a) shall be nontoxic.
ATCP 70.07(6) (6)Water and potable liquids transported in bulk.
ATCP 70.07(6)(a)(a) Water transported to a food processing plant in a bulk tanker or bulk container, for use as an ingredient or in other plant operations, shall be potable and shall be obtained from a source that complies with ch. NR 811 or 812.
ATCP 70.07(6)(b) (b) Whenever potable water or another potable liquid is transported to or from a food processing plant in a bulk tanker or bulk container, it shall be loaded, transported, and unloaded in a sanitary manner that prevents contamination. The bulk tanker or bulk container shall be thoroughly cleaned and sanitized before being filled. Suitable pumps, hoses, and fittings shall be used to transfer potable water and potable liquids to and from bulk tankers and bulk containers.
ATCP 70.07(6)(c) (c) Whenever potable water or another potable liquid is transported to or from a food processing plant in a bulk tanker or bulk container, the bulk tanker or bulk container and each of its fittings and equipment shall meet all of the following requirements:
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Published under s. 35.93, Stats. Updated on the first day of each month. Entire code is always current. The Register date on each page is the date the chapter was last published.