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)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)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 o F. (63o 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)(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)(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)(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)(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:
ATCP 70.07(6)(c)1.
1. It shall be properly constructed and maintained to prevent contamination of the potable water or potable liquid. Food contact surfaces shall comply with
s. ATCP 70.06 (2).
ATCP 70.07(6)(c)3.
3. It may not be used to transport materials that may contaminate potable water or potable liquid that is subsequently transported in the bulk tanker or bulk container.
ATCP 70.07(6)(c)4.
4. It shall be effectively sealed to protect the potable water or potable liquid from contamination during transit.
ATCP 70.07 Note
Note: Effective sealing systems include manhole cover gaskets and seals.
ATCP 70.07(6)(c)5.
5. It shall be properly stored and serviced to prevent contamination. When not in use, pumps, hoses and fittings shall be properly maintained, capped, stored, and protected from contamination.
ATCP 70.07(7)
(7) Culinary steam. Water used to produce culinary steam shall be potable. Water reclaimed from food processing operations may not be used to produce culinary steam unless it complies with
sub. (3) (a) or
(b). In boilers used to produce culinary steam, boiler water additives shall comply with
21 CFR 173.310.
ATCP 70.07 History
History: Cr.
Register, October, 1989, No. 406, eff. 11-1-89; corrections made under s. 13.93 (2m) (b) 7., Stats.,
Register, April, 1993, No. 448; r. and recr. (1), (2), cr. (3), (4),
Register, April, 1996, No. 484, eff. 5-1-96; corrections in (1) (c), (2) (c) and (3) (b) 5., made under s. 13.93 (2m) (b) 7., Stats.,
Register, February, 2001, No. 542;
CR 09-009: r. and recr. (3), cr. (5) to (7)
Register October 2009 No. 646, eff. 11-1-09; correction to numbering of (7) made under s. 13.92 (4) (b) 1., Stats.,
Register October 2009 No. 646; correction in (3) (b) 7. made under s. 13.92 (4) (b) 7., Stats.,
Register January 2012 No. 673.
ATCP 70.08(1)(1)
General. Food ingredients shall be safe, wholesome and unadulterated, and shall comply with applicable standards of identity under s.
97.09, Stats. Raw agricultural commodities and other food ingredients shall be segregated and examined as necessary to determine whether they are clean and fit for processing. Processed foods and dairy products which are used as food ingredients shall be obtained from sources which comply with applicable licensing and inspection requirements.
ATCP 70.08(2)
(2) Eggs and egg products. Only clean whole eggs, pasteurized eggs in liquid, frozen or dry form, or pasteurized egg products may be used in food processing. Eggs and egg products may be pasteurized during processing. Clean whole eggs shall be equivalent to USDA Grade B or better with shells intact.
ATCP 70.08 History
History: Cr.
Register, October, 1989, No. 406, eff. 11-1-89;
CR 09-009: am. (2)
Register October 2009 No. 646, eff. 11-1-09.
ATCP 70.09(1)
(1)
General. Food shall be protected from contamination and decomposition while being processed, handled, conveyed or held at a food processing plant. Food shall be processed and held in a manner which keeps the food in a safe, wholesome and unadulterated condition. Potentially hazardous foods shall be processed and held at temperatures, or in a manner, which minimizes the potential for growth of undesirable microorganisms.
ATCP 70.09(2)
(2) Food storage. Food storage areas shall be maintained in a clean, sanitary and orderly condition, free from conditions which may result in the adulteration of food. Potentially hazardous foods shall be stored at safe temperatures. Storage areas shall be constructed and maintained so that waste water and other waste liquids do not drain into, or accumulate in any storage area. Food shall not be stored in a manner which may tend to attract or harbor pests.
ATCP 70.09(3)(a)(a) Food processing shall be conducted under appropriate conditions and controls to minimize the potential for growth of undesirable microorganisms, or the contamination of food.
ATCP 70.09 Note
Note: One way to comply with this requirement is to follow a HACCP plan which monitors and controls food safety variables at critical control points in the manufacturing process. Monitoring and controlling food safety variables such as time, temperature, humidity, water activity (aw), pH, pressure, and flow rate at critical control points can ensure that mechanical breakdowns, time delays, temperature fluctuations, and other conditions do not contribute to the decomposition or contamination of food.
ATCP 70.09(3)(b)
(b) If potentially hazardous food is heated, refrigerated or frozen in the course of processing, the internal temperature of the food shall be accurately monitored, as necessary, to ensure that safe temperatures are promptly attained and maintained.
ATCP 70.09(3)(c)
(c) Potentially hazardous frozen foods, if thawed for processing, shall be thawed by one of the following methods:
ATCP 70.09(3)(c)1.
1. By placing the frozen food in a refrigerated space at a temperature of not more than 41°F (5°C).
ATCP 70.09(3)(c)2.
2. Under potable running water at a temperature of not more than 70ºF (21ºC). Water velocity shall be sufficient to agitate loose particles and drain or float them away from the food being thawed.
ATCP 70.09(3)(c)3.
3. In a microwave oven if the food is fully cooked in the microwave oven, or if cooking is immediately completed in another cooking facility.
ATCP 70.09(3)(c)4.
4. In any cooking facility, as part of the process by which the food is fully cooked.
ATCP 70.09(4)(a)(a) Food contact surfaces of bulk flour handling equipment shall comply with the provisions of
s. ATCP 70.06 (2). Pneumatic systems using storage bins constructed of semi-permeable cloth material are exempt from the requirement that surfaces be smooth and nonabsorbent, provided the surfaces can be effectively cleaned. Attachment mechanisms for holding inspection port covers, access doors, delivery pipe caps or other removable accessories shall have no loose parts. Delivery pipe caps shall be kept in place, and secured against removal, except when a bulk flour handling system is in use. Outside installations shall be watertight or suitably covered to prevent entry of water and foreign material.
ATCP 70.09(4)(b)
(b) Intake air used in pneumatic flour handling systems shall be filtered to exclude particles of 50 microns or larger. Air discharged from the system shall be filtered so that no visible dust is permitted to escape. Filters shall be readily removable for cleaning or replacement. Straight runs of pneumatic conveyors shall comply with the provisions of
s. ATCP 70.06 (1), except that piping which is self-purging is exempt from accessibility requirements.
ATCP 70.09(5)
(5) Raw ingredients and finished products; separate handling. Effective measures shall be taken to prevent cross contamination between raw ingredients and finished food products. Raw ingredients shall not be handled simultaneously with finished products in any part of a food processing plant if either the raw materials or the finished products are uncovered or unprotected, and if the handling may result in contamination.
ATCP 70.09(6)(a)1.
1. "Distressed food" means processed food exposed to a fire, flood, transportation accident, refrigeration breakdown or other unusual condition which may affect its safety or suitability as human food. This subdivision does not include food or food packages damaged during normal conditions of food and food product handling, transit or storage.
ATCP 70.09(6)(a)2.
2. "Reconditioned food" means packaged distressed food which is distributed or offered for sale as human food after its package is repaired or relabeled without being opened.
ATCP 70.09(6)(a)3.
3. "Reprocessed food" means distressed food that is subsequently processed in accordance with the requirements under this chapter and distributed or offered for sale as human food.
ATCP 70.09(6)(b)
(b) A food processing plant operator shall notify the department within 3 days after the operator takes possession of any distressed food, or within 3 days after food in the operator's custody becomes distressed food. The operator shall notify the department before the operator reprocesses or reconditions the distressed food.
ATCP 70.09(6)(c)
(c) A food processing plant operator shall identify distressed food as such, and shall separate it from other food. No operator may store distressed food in a processing area, or under conditions which may lead to the contamination of other food, equipment, utensils or packaging materials.
ATCP 70.09(6)(d)
(d) No food processing plant operator may do either of the following:
ATCP 70.09(6)(d)1.
1. Reprocess for sale, as human food, any distressed food which is unwholesome or adulterated.
ATCP 70.09(6)(d)2.
2. Offer for sale, sell or distribute food in packages that are damaged to such an extent that the food may have been exposed or subjected to possible contamination, including packages with bulging ends, ruptures, hairline fractures, breakage along critical seams, or openings which may have exposed food to contamination.
ATCP 70.09(6)(e)
(e) No food processing plant operator may sell or distribute reprocessed or reconditioned food at wholesale unless the operator gives the purchaser or recipient written notice that the food is reprocessed or reconditioned. The notice shall also include the name and address of the person who reprocessed or reconditioned the distressed food. The notice may be included on an invoice, bill of lading, or other writing which documents the sale or distribution of the food.
ATCP 70.09(6)(f)
(f) A food processing plant operator shall keep, for at least one year, all of the following records related to distressed food handled by that operator:
ATCP 70.09(6)(f)1.
1. A description of the distressed food, including the type of food, the package or container style, and the amount of the food.
ATCP 70.09(6)(f)2.
2. The source of the distressed food, or the conditions which caused it to become distressed food.
ATCP 70.09(6)(f)4.
4. The nature of any reprocessing or reconditioning which the operator performed on the distressed food.
ATCP 70.09(6)(f)5.
5. If the distressed food is not sold directly at retail, the final disposition of the distressed food. The record of final disposition shall include the name and address of the person, such as the food wholesaler, food distributor, waste disposal firm or waste disposal site operator, to whom the food processing plant operator delivered the food.
ATCP 70.09(7)
(7) Food irradiation. Irradiation in the production, processing and handling of food shall comply with applicable federal regulations under
21 CFR 179.
ATCP 70.09 Note
Note: Copies of
21 CFR 179 are on file with the department and the legislative reference bureau.
ATCP 70.09 History
History: Cr.
Register, October, 1989, No. 406, eff. 11-1-89; am. (3) (c) 1., r. and recr. (6),
Register, April, 1996, No. 484, eff. 5-1-96.
ATCP 70.10
ATCP 70.10
Food packaging and labeling.
