Register January 2020 No. 769
Chapter ATCP 70
WHOLESALE FOOD MANUFACTURING
Subchapter I — Scope and Definitions
Subchapter II — General Requirements
Federal and record keeping requirements.
Food processing plants; licensing; fees.
Construction and maintenance.
Equipment and utensils.
Cleaning and sanitizing equipment and utensils.
Cleaning and sanitizing equipment and utensils; exemptions.
Obtaining approval of alternative cleaning and sanitizing frequency.
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.
Handling raw agricultural commodities and by-products.
Subchapter IV — Fish Processing Plants; Marine Shellfish Plants; Supplementary Requirements
Labeling and sale of smoked fish.
Marine molluscan shellfish processing.
Subchapter V — Bottling Establishments; Supplementary Requirements
Bottling establishments; general.
Returnable and single-service bottles.
Bottled water product sampling; record keeping; reports.
Labeling bottled products.
Subchapter VI — Juice and Juice HACCP
Juice and Juice HACCP.
Subchapter VII — Effect of Rules on Local Ordinances
Effect of rules on local ordinances.
Subchapter VIII — Variances
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Chapter Ag 40 as it existed on October 31, 1989, was repealed and a new chapter Ag 40 was created effective November 1, 1989; Chapter Ag 40 was renumbered ch.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
; Chapter ATCP 70 as it existed on January 31, 2020, was repealed and a new chapter ATCP 70 was created effective February 1, 2020
ATCP 70.01 History
History: CR 17-073: cr. Register January 2020 No. 769, eff. 2-1-20. ATCP 70.02
As used in this chapter:
Approved sanitizing solution" means a substance or compound approved by the department for the sanitizing of equipment or utensils under s. ATCP 70.28 (5)
Bakery" means any place where bread, cookies, crackers, pasta, or pies, or any other food product for which flour or ground 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 either engaged in the preparation and sale of beverages, under a license issued under s. 125.26
, Stats., or licensed under s. 97.30
or s. 97.605
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. “C-I-P System” includes separate equipment used to store or deliver cleaning and sanitizing solutions to the food 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. “Cold-process smoked fish” or “cold-process smoke flavored fish” may not be heated above 90°
F during processing because the safety of the treatment is partially dependent on the survival of harmless microorganisms indigenous to the fish.