Register May 2017 No. 737
Chapter ATCP 70
Subchapter I — Scope and Definitions
ATCP 70.01   Scope.
ATCP 70.02   Definitions.
Subchapter II — General Requirements
ATCP 70.03   Food processing plants; licensing; fees.
ATCP 70.04   Construction and maintenance.
ATCP 70.05   Personnel standards.
ATCP 70.06   Equipment and utensils.
ATCP 70.07   Water supply.
ATCP 70.08   Food ingredients.
ATCP 70.09   Food handling and storage.
ATCP 70.10   Food packaging and labeling.
ATCP 70.11   Sanitizers and sanitizing methods.
ATCP 70.115   Ready-to-eat foods; reporting pathogens and toxins.
ATCP 70.117   Recall plan.
Subchapter III — Canning Operations; Supplementary Requirements
ATCP 70.12   General.
ATCP 70.13   Low-acid foods packaged in hermetically sealed containers.
ATCP 70.14   Acidified foods.
ATCP 70.15   Facilities and equipment; cleaning.
ATCP 70.16   Food packages used in canning operations.
ATCP 70.17   Handling raw agricultural commodities and by-products.
Subchapter IV — Fish Processing Plants; Molluscan Shellfish Plants; Supplementary Requirements
ATCP 70.18   Fish processing.
ATCP 70.19   Labeling and sale of smoked fish.
ATCP 70.20   Fish roe.
ATCP 70.21   Molluscan shellfish processing.
Subchapter V — Bottling Establishments; Supplementary Requirements
ATCP 70.23   Bottling establishments; general.
ATCP 70.24   Automatic bottle washing.
ATCP 70.25   Returnable and single-service bottles.
ATCP 70.26   Product sampling; recordkeeping; reports.
ATCP 70.261   Water and potable liquids transported in bulk.
ATCP 70.262   Labeling bottled products.
Subchapter VI — Effect of Rules on Local Ordinances
ATCP 70.27   Effect of rules on local ordinances.
Ch. ATCP 70 Note Note: Chapter Ag 40 as it existed on October 31, 1989, was repealed and a new chapter Ag 40 was created effective November 1, 1989; Chapter Ag 40 was renumbered ch.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.
subch. I of ch. ATCP 70 Subchapter I — Scope and Definitions
ATCP 70.01 ATCP 70.01Scope. This chapter applies to all food processing plants as defined under s. ATCP 70.02 (17), regardless of whether the food processing plant is subject to licensing under s. 97.29, Stats., or this chapter.
ATCP 70.01 History History: Cr. Register, October, 1989, No. 406, eff. 11-1-89.
ATCP 70.02 ATCP 70.02Definitions. As used in this chapter:
ATCP 70.02(1) (1) “Alcohol beverage" means an alcohol beverage as defined in s. 125.02 (1), Stats.
ATCP 70.02(2) (2) “Approved sanitizer" means a substance or compound approved by the department for the sanitizing of equipment or utensils under s. ATCP 70.11 (4).
ATCP 70.02(3) (3) “Bakery" means any place where bread, crackers, pasta, or pies, or any other food product for which flour or meal is the principal ingredient, are baked, cooked, or dried, or prepared or mixed for baking, cooking, or drying, for sale as food.
ATCP 70.02(4) (4) “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.
ATCP 70.02(5) (5) “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.
ATCP 70.02(6) (6) “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 engaged in the preparation and sale of beverages under a license issued under s. 125.26 or 125.51, Stats., or a restaurant permit or other permit issued under s. 97.605, Stats.
ATCP 70.02(7) (7) “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.
ATCP 70.02(8) (8) “Canning" means the preservation and packaging in hermetically sealed containers of low-acid or acidified foods.
ATCP 70.02(8m) (8m) “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.
ATCP 70.02(9) (9) “Confectionary" means any place where candy, fruit, nut meats, or any other food product is manufactured, coated, or filled with saccharine substances for sale as food.
ATCP 70.02(9m) (9m) “Critical control point" means a point in food processing at which a failure to monitor a food safety variable such as pH, temperature, time, or water activity (aw), or a failure to control any food safety variable within critical limits or according to specific criteria, may result in an unacceptable food safety risk having a potentially adverse impact on human health.
ATCP 70.02(10) (10) “Department" means the state of Wisconsin department of agriculture, trade and consumer protection.
ATCP 70.02(11) (11) “Equipment" means an implement, vessel, machine, or apparatus, other than a utensil, which has one or more food contact surfaces and is used in the handling or processing of food at a food processing plant. “Equipment" includes C-I-P systems.
ATCP 70.02(12) (12) “Fish" means any kind of fresh or salt water fish, or seafood, without limitation.
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.