An applicant for a cheesemaker's license, other than a renewal license, shall pass a written examination in order to qualify for the license. The license examination shall test the applicant's knowledge of cheesemaking and related matters, and may include questions related to any of the following:
Laws related to cheesemaking, including standards of identity, food safety standards, labeling requirements and related matters.
The fundamentals of cheesemaking, including all of the following:
Relevant arithmetical problems related to dairy plant operations, cheese production, plant efficiencies and dairy product values.
Practical working knowledge related to all of the following:
(5) License Fee.
An applicant for a cheesemaker license shall pay a license fee of $75.
(6) Action on license application.
The department shall grant or deny a license application under sub. (2)
within 20 days after the applicant submits a complete application and takes any examination required under sub. (4)
. If an examination is required under sub. (4)
, the department shall administer the examination within 40 days after the department receives a complete license application under sub. (2)
unless the applicant agrees to a later examination date.
(7) Conditional License.
The department may issue a license under s. 97.17
, Stats., on a conditional basis, pursuant to s. 93.06 (8)
, Stats. If the department issues a license to an applicant who qualifies under sub. (3) (e)
, the license shall be a conditional license for at least 2 years. The conditional license status shall be removed from the license if the license holder has met the requirements in pars. (a)
and completed the period of conditional licensure set by the department. The department may summarily suspend the license if the license holder fails to do any of the following:
Successfully complete a performance evaluation conducted by qualified department staff at any time during the conditional license term. The department may conduct an evaluation at any time, at its discretion.
Complete the 40 hours of department-approved continuing education related to cheesemaking by the end of the conditional license period. Continuing education programs may include any of the following:
Seminars on cheese safety, quality and grading provided by a trade association or other continuing education provider.
Short courses on cheesemaking and grading provided by an accredited university or university extension service.
ATCP 69.02 History
1-2-56; am. (1), r. and recr. (2), cr. (3), Register, January, 1985, No. 349
, eff. 2-1-85; cr. (4), Register, November, 1985, No. 359
, eff. 12-1-85; CR 01-124
: r. and recr. (1), cr. (5) Register December 2002 No. 564
, eff. 1-1-03; CR 05-044
: cr. (6) Register December 2005 No. 600
, eff. 1-1-06; CR 06-028
: am. (1) (a), (b) (intro.), (c) and (d) (intro.) Register November 2006 No. 611
, eff. 12-1-06; CR 07-006
: r. and recr., Register January 2008 No. 625
, eff. 2-1-08; CR 07-037
: am. (5) Register April 2008 No. 628
, eff. 5-1-08.
Each buttermaker's and cheesemaker's permit or license shall be conspicuously displayed at the factory where the permittee or licensee is engaged in the licensed activity or employed.
ATCP 69.03 History
1-2-56; am. Register, January, 1985, No. 349
, eff. 2-1-85.