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 with available hot and cold running water shall be provided for use by all dairy plant personnel working in processing areas. 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 clean or sanitize equipment or utensils.
A handwashing sink installed to serve a processing area after December 1, 1994 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 provides a safe and effective means for washing hands.
(14) 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 and other sanitation hazards. 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 over 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 do not attract or harbor insects, rodents or other animals.
Garbage and solid waste shall be held in durable, leakproof, 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.
(17) 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, control 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 80.08 Note
Pesticides must be handled, stored and used in compliance with ss. 94.67
, Stats., and ch. ATCP 29
(18) Construction plans; notification; review.
Before constructing, substantially reconstructing or extensively altering a dairy plant, a dairy plant operator shall provide the department with complete plans and specifications for the construction, reconstruction or alteration. Within 30 days after a dairy plant operator files plans with the department under this subsection, the department shall return its comments or objections, if any, in writing.
ATCP 80.08 History
Cr. Register, November, 1994, No. 467
, eff. 12-1-94; corrections in (11) made under s. 13.93 (2m) (b) 6. and 7. Stats., Register, January, 1998, No. 505
; correction in (8) (b) made under s. 13.93 (2m) (b) 7., Stats., Register, February, 2001, No. 542
; correction in (11) (a) made under s. 13.93 (2m) (b) 7., Stats., Register August 2002 No. 560
; CR 01-124
: r. and recr. (7) and (8) (f), am. (8) (d) 4., cr. (8m) Register December 2002 No. 564
, eff. 1-1-03; CR 07-006
: am. (4) (a), (8) (b), (d) (intro.), and 4., (8m) (a) (intro.) and 1. and (b) 4. and 8., cr. (8) (g), Register, January 2008 No. 625
. eff. 2-1-08; correction in (11) (a) made under s. 13.92 (4) (b) 6., 7., Stats., Register January 2012 No. 673
Personnel; sanitation standards. ATCP 80.10(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 all the following:
Single-use sanitary gloves or, if the lesion is on the arm, a full sleeved garment with tight fitting cuffs.
Persons who handle or process dairy products shall keep their fingernails clean and neatly trimmed. They shall not wear fingernail polish unless they wear sanitary gloves at all times when working.
No person infected with a disease communicable by food handling 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.
(3) Consumption of food, beverages and tobacco.
No person may consume food, beverages or tobacco in any processing area, or in any area where food processing equipment or utensils are cleaned or stored. Employees may not consume food, beverages or tobacco except in designated areas that are separated from food processing areas. This subsection does not prohibit a sanitary water fountain in a processing area, nor does it prohibit on-line quality control sampling according to written quality control procedures established by the dairy plant operator.
ATCP 80.10 History
Cr. Register, November, 1994, No. 467
, eff. 12-1-94; CR 01-124
: r. and recr. (1) (d) Register December 2002 No. 564
, eff. 1-1-03.
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 APPENDIX A to this chapter.
ATCP 80.12 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 department 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 preclude 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 cheese production, or to load and unload bulk loads of milk from transport vehicles, if all the following apply:
The dairy plant operator properly cleans and sanitizes the flexible pipeline after completing the transfer of product, or at least once every 24 hours.
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 another material is specifically authorized by the department 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 repeated use conditions.
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.
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.
Equipment that cannot be easily moved shall be installed in a manner that prevents liquid or debris from accumulating under or around the equipment.
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 the wall or 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 over the immediately preceding period of at least 7 days:
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 temperatures, 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, or with 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, or with product contact surfaces.
(7) Cleaning and sanitizing equipment and utensils. ATCP 80.12(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 80.18
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.
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 the following equipment, provided that the dairy plant operator cleans and sanitizes the equipment according to manufacturer specifications and complies with par. (a)
Equipment used in brining, aging, curing, and dry product blending processes.
The department may authorize an alternative cleaning and sanitizing schedule for continuously-operated equipment, in lieu of the schedule under par. (b)
, based on a proposal under par. (g)
. A dairy plant operator shall adhere to the practices described in an approved proposal. A dairy plant operator may not materially alter practices described in an approved proposal without department approval.
A dairy plant operator's proposal under par. (f)
shall include all of the following:
A complete description of the continuously-operated equipment covered by the proposal, including relevant design and sanitation features.
A complete description of the processing, handling or storage operations for which the continuously-operated equipment is used. The description shall identify the types of dairy products involved, the types of continuous operations conducted, and the duration of the continuous operations.
A complete description of the cleaning and sanitizing procedure proposed by the dairy plant operator. The description shall include cleaning and sanitizing frequency, cleaning and sanitizing methods and materials, and other relevant process parameters such as time and temperature. The description shall include relevant process diagrams and specifications.
A certification, by the dairy plant operator, that the proposed cleaning and sanitizing procedure complies with par. (a)
. The certification shall be based on a thorough hazard analysis and safety assessment by qualified personnel.
A dairy plant operator shall keep records to document, on an ongoing basis, the operator's compliance with this subsection.
(8) Storing clean equipment and utensils.
Clean equipment and utensils, unless stored in an approved sanitizing solution, shall be stored so that they drain dry. Utensils and equipment components disassembled for cleaning shall be stored above the floor in metal racks or other suitable storage facilities. Clean equipment and utensils shall be protected from contamination prior to use.
(9) Single-service utensils.
Single-service utensils shall be stored in the original containers in which they were received, or in other closed containers that will protect them from contamination until they are used. Single-service utensils shall not be reused.
(10) Cleaning compounds, detergents and sanitizers; storage and labeling.
Cleaning compounds, detergents and sanitizers used in a dairy plant shall be clearly labeled. When they are not being used, they shall be stored in designated areas and in an appropriate manner so that they do not contaminate dairy products, ingredients, equipment or utensils.
ATCP 80.12 History
Cr. Register, November, 1994, No. 467
, eff. 12-1-94; CR 01-124
: cr. (1) (g), am. (7) (b) (intro.) Register December 2002 No. 564
, eff. 1-1-03; CR 07-006
: r. and recr. (7), Register January 2008 No. 625
, eff. 2-1-08.