(b) A handwashing sink serving a food processing area shall comply with all of the following requirements if it is installed after the effective date of this rule, or if it is located in a food processing plant that is initially licensed or licensed to a new operator after the effective date of this rule:
1. It shall be located in the processing area.
2. It shall be served by hot and cold running water provided under pressure, through a mixing valve or combination faucet, or by potable and tempered water.
3. It shall not be hand operated.
(c) A handwashing sink in a non-seasonal licensed food processing plant that has ceased to operate continuously for more than 30 days at any time after the effective date of this rule, or located in an area that has been structurally remodeled or altered in a manner which results in structural changes to a processing area, or located in a plant that adds more complex food processing after the effective date of this rule, shall comply with the requirements as referenced in sub. (b) 1-3.
(d) An automatic handwashing device may be substituted for a handwashing sink if the automatic handwashing device operates in a safe and effective manner.
(e) No handwashing sink may be used to clean, sanitize, or store equipment or utensils.
(11) Cleaning facilities. (a) If equipment, utensils, or food packages are cleaned or sanitized manually, the food processing plant shall be equipped with washing, rinsing, and sanitizing warewashing sink compartments which are suitable for all manual cleaning and sanitizing operations. Sinks shall be conveniently located and adequate in number. Each sink shall be constructed of stainless steel or other approved materials.
(b) Each compartment in a manual warewashing sink shall be large enough to accommodate the immersion of the largest item to be washed, rinsed, and sanitized in the sink. Every sink compartment shall be served by hot and cold running water, and shall be cleaned prior to each use.
(c) Drain boards shall be provided in connection with every warewashing sink. Drain boards shall be large enough to accommodate soiled equipment and utensils prior to washing, and clean equipment and utensils after they are sanitized. Drain boards shall be located and constructed so that they do not interfere with washing and sanitizing operations. This paragraph does not prohibit the use of easily movable dish tables as drain boards if the dish tables comply with this paragraph.
(d) Brushes and cleaning tools shall be kept clean and in good repair. Wiping cloths used to clean equipment and utensils shall be cleaned and sanitized daily, and shall be stored in an approved sanitizing solution between uses. Sanitizing solutions for wiping cloths shall be changed at least daily. Wiping cloths used to clean food contact surfaces of equipment and utensils shall not be used for any other purpose. Single service disposable towels may be used in place of re-usable cloths if they are discarded after each use.
(e) If a mechanical system is used to clean or sanitize equipment, utensils, or food containers, the mechanical system shall be designed, installed, and maintained so that it is fully effective for the purpose used.
(12) Exterior premises. The premises surrounding a food processing plant shall be well drained and shall be kept in a clean and orderly condition. The premises shall be kept free of accumulations of garbage and refuse, potential vermin harborages, and other potential health nuisances. Driveways and parking lots shall be surfaced or maintained to minimize airborne dust and dirt.
(13) Plumbing system and sewage disposal. Sewage and waste materials from a food processing plant shall be removed in a sanitary manner, in compliance with applicable state and local regulations. All plumbing, plumbing fixtures, and equipment shall be designed, installed, and maintained to prevent backflow, back siphonage, and cross-connections.
Note: Plumbing and plumbing fixtures are subject to the requirements of chs. SPS 381 to 387, enforced by the department of safety and professional services.
(14) Garbage and refuse disposal. Garbage and refuse shall not be allowed to accumulate in or around a food processing plant. Garbage and refuse shall be removed as often as necessary to maintain the premises in a clean and sanitary condition. Garbage storage areas shall be constructed and maintained so that they do not attract or harbor insects, rodents, or other animals. Garbage and refuse shall be held in durable, leakproof, easily cleanable, and pest-resistant containers. Containers shall be kept covered with tight-fitting lids, and shall be cleaned when necessary to prevent insanitary conditions. Garbage and refuse shall not be burned on the premises, except in compliance with state and local laws. Garbage and refuse shall not be burned on the premises if burning may contaminate food.
(15) Control of pests. The licensee shall take effective measures, as necessary, to control insects, rodents, and other pests in a food processing plant. Pesticides and other hazardous substances shall not be stored or used in a manner which may contaminate food, or which may constitute a hazard to employees or the public. Pesticides shall not be stored, handled, or used in a manner inconsistent with label directions, or in a negligent manner.
Note: Pesticide storage and use must comply with ss. 94.67 to 94.71, Stats., and ch. ATCP 29. Pesticides must be registered for use by the U.S. environmental protection agency or by the department.
(16) Construction; plan review. Before a food processing plant is constructed, substantially reconstructed, or extensively altered, the new operator or licensee shall notify the department in writing. Plans and specifications for the construction, reconstruction, or alteration may be submitted to the department for review before the work is begun. Plans and specifications shall be available for review by the department upon request.
(17) Egg handling facilities. Egg handling facilities shall meet the requirements in ss. ATCP 88.06 and 88.08. ATCP 70.10 Personnel standards. (1) Cleanliness. Persons engaged in food processing shall maintain a high degree of personal cleanliness, and shall observe good hygienic practices during all working periods. Persons engaged in food processing shall wash their hands before beginning work and upon returning to work after using toilet facilities, eating, smoking, or engaging in other activities which may contaminate the hands. Persons engaged in food processing shall keep their fingernails clean and neatly trimmed, and shall not wear fingernail polish unless they wear sanitary gloves at all times when handling food.
(2) Hand contact with food. (a) Except as provided in par. (d), individuals engaged in food processing or handling may not contact ready-to-eat food with their bare hands but shall use suitable food handling aids such as deli-tissue, spatulas, tongs, single-use gloves, or dispensing equipment to avoid bare-hand contact.
(b) If used, finger cots or gloves shall be:
1. Made of impermeable materials, except where the use of such material is inappropriate or incompatible with the work being done.
2. Sanitized at least twice daily or more often if necessary.
3. Properly stored until used.
4. Maintained in a clean, intact, and sanitary condition prior to use.
(c) Hands shall be washed prior to putting on gloves, and upon changing gloves if the person wearing the gloves will be performing a different function or if the gloves are being replaced because hands have become soiled or contaminated due to failure of glove integrity.
(d) Individuals may contact ready-to-eat food with their bare hands if that contact is reasonably necessary, and does not contaminate food. The individuals shall be trained in, and shall follow, written policies and procedures to ensure safe use of bare hands. The policies and procedures shall identify all of the following:
1. The individuals or positions authorized to contact ready-to-eat food with bare hands.
2. The specific tasks for which bare-hand contact is authorized.
3. The types of ready-to-eat food that may be contacted with bare hands.
4. The procedures that authorized individuals are required to follow in order to prevent food contamination from bare-hand contact.
(e) A food processing plant operator shall provide prior training on procedures and policies that cover parts (a) through (d) of this subsection to all individuals who may contact ready-to-eat food with their bare hands. The operator shall have a written training plan that identifies all of the following:
1. The individuals or positions responsible for implementing the training, maintaining training records, and ensuring compliance with training requirements.
2. The content of the training, including the written procedures required under par. (d).
3. The form of initial training, and the form and frequency of follow-up training if any.
4. Monitoring and control procedures to ensure that individuals are trained before they contact ready-to-eat food with bare hands.
5. Procedures to evaluate training effectiveness.
(f) The operator of a food processing plant shall review the training program under par. (e) at least annually.
(g) A food processing plant operator shall maintain records to document the operator’s compliance with this subsection. Records shall be retained for at least one year after they are made, and shall be available to the department for inspection and copying upon request.
(3) Clothing and jewelry. Persons in food processing areas or handling unpackaged food shall wear clean, washable outer garments and effective hair restraints, including effective hair restraints for beards longer than 1/2 inch. Hair restraints may include hair nets, caps, and snoods, but do not include hairsprays, visors, or headbands. Persons working in food processing areas or handling unpackaged food shall remove all jewelry from their hands, fingers, and arms before having any direct manual contact with food or food contact surfaces. Jewelry shall not be worn in any part of the body in a manner which creates a risk of food contamination. This subsection does not apply to plain band wedding rings.
(4) Employee health. No person who, by medical examination or supervisory observation, has or is reasonably suspected of having any of the following conditions may work in a food processing plant in any capacity that may result in the contamination of food, or in the contamination of equipment or utensils used to process or handle food:
(a) One or more reportable symptoms of communicable disease as defined in ch. ATCP 75 Appendix, 2−201.11 (A).
(b) One or more symptoms of an acute gastrointestinal illness.
(c) A discharging or open wound, sore, or lesion on the hands, arms, or other exposed portions of the body.
(5) Food Contamination. No person who has received a reportable diagnosis of communicable disease, as defined in ch. ATCP 75 Appendix, The Wisconsin Food Code, 2−201.11 (A) (2), may work in a food processing plant in any capacity that may contaminate food products.
(6) Consumption of food, beverages, and tobacco. No person may consume food, beverages, or tobacco in any food 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 which 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 in accordance with written quality control procedures written and followed by the food processing plant operator.
ATCP 70.12 Equipment and utensils. (1) Construction and maintenance; general. Equipment and utensils shall be of sanitary design and construction. Equipment and utensils shall be readily accessible for cleaning and inspection and shall be constructed so that they can be easily cleaned. Equipment and utensils shall be kept clean and in good repair.
(2) Food contact surfaces. Food contact surfaces of equipment and utensils shall be constructed of stainless steel or other materials which are smooth, impervious, nontoxic, noncorrosive, nonabsorbent, and durable under normal use conditions. Food contact surfaces shall be easily cleanable, and shall be free of breaks, open seams, cracks, or similar defects. Food contact surfaces shall not impart any odor, color, taste, or adulterating substance to food. Food contact surfaces, other than food 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.
Note: Hard maple or other material which is non-absorbent may be used for cutting blocks, boards, and bakers’ tables. Sanitary wooden paddles in good condition may be used in confectionaries.
(3) C-I-P systems. C-I-P systems shall be of sanitary design and construction, and shall be installed and maintained for sanitary operation. A C-I-P system shall be installed and maintained so that cleaning and sanitizing solutions can be circulated throughout all interior product contact surfaces of the system. C-I-P systems shall be equipped with adequate inspection ports or other access points. C-I-P systems shall be self-draining, or shall be capable of being easily and completely drained. A temperature recording device, which accurately records the return temperatures of cleaning and sanitizing solutions, shall be installed in all circuits through which cleaning and sanitizing solutions are circulated. Cleaning records shall be kept for at least 90 days after they are created.
(4) Location and installation of equipment. Equipment which cannot be easily moved shall be installed in a manner which 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 which is designed and installed to protrude into or through the wall or ceiling of a food processing plant. Air intake vents for food or ingredient storage containers shall be located in processing areas or shall be properly filtered.
(5) Measuring devices and controls. Every freezer and cold storage compartment used to store or hold potentially hazardous food shall be equipped with a thermometer or other device which accurately indicates the temperature in the compartment. 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 food shall be accurate, and shall be adequate for their intended use.
(6) Lubrication. Equipment shall be designed and constructed so that gear and bearing lubricants do not come in contact with food or food contact surfaces. Only food grade lubricants may be used in equipment if incidental food contact may occur.
ATCP 70.14 Cleaning and Sanitizing Equipment and Utensils. (1) General. Except as provided in s. ATCP 70.16, the food processing plant operator shall do all of the following. (a)
Comply with provisions in s. ATCP 70.28 for sanitizers and methods used to sanitize equipment and utensils. (b)
Except as provided in par. (c), (d) and (e), clean and sanitize all food contact surfaces of equipment and utensils after each day's use, and before any change in use that may cross-contaminate food with major food allergens or other contaminants. (c) Clean and sanitize tanks, used to store potentially hazardous food or potentially hazardous food ingredients, at least once after the food processing plant operator empties those tanks.
(d) Clean and sanitize all food contact surfaces of equipment used for the distillation of alcohol products, such as distilled spirits, after each distillation batch.
(e) Request alternative cleaning and sanitizing procedures for department approval, under ss. ATCP 70.16 and 70.18, as provided in those sections. (2) Cleaning and sanitizing C-I-P systems. C-I-P systems shall be cleaned and sanitized in compliance with manufacturer specifications. Cleaning and sanitizing records shall be maintained for all C-I-P systems. The records shall identify every C-I-P system which has been cleaned or sanitized, the date and time when each C-I-P system was cleaned and sanitized, the temperature of the cleaning and sanitizing solutions, and the length of time for which the C-I-P system was exposed to each cleaning and sanitizing solution. Records shall be signed or initialed by a responsible person at the food processing plant. Records shall be maintained on file at the food processing plant for at least 90 days, and shall be made available for inspection and copying by the department upon request.
(3) Cleaning compounds, detergents, and Sanitizers: Storage and Labeling. Cleaning compounds, detergents, and sanitizers used in a food processing 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 food products, ingredients, equipment, or utensils.
(4) Storage of clean equipment and utensils. Equipment and utensils, unless stored in an approved sanitizing solution, shall be stored so as to drain dry. Equipment and utensils shall be protected from contamination prior to use.
(5) Single-service articles. Single-service articles shall be stored in the original containers in which they were received, or in other closed containers which will protect them from contamination prior to use. Single-service articles shall not be re-used.
(6) Equipment and utensils in egg handling facilities. Equipment for candling, grading, and weighing eggs shall meet the requirements of s. ATCP 88.12 (5). ATCP 70.16 Cleaning and Sanitizing Equipment and Utensils; Exemptions. (1) Approval required for an alternative cleaning and sanitizing frequency. Except as provided in s. ATCP 74.16 (2), if a food processing plant operator seeks to clean and sanitize equipment and utensils at a frequency other than that required in s. ATCP 70.14 (1) because the equipment and utensils are used with food products, processes, or conditions reducing the risk of foodborne illness, the food processing plant operator shall submit an alternate cleaning and sanitizing procedure in compliance with s. ATCP 70.18 to the department for written approval. (a) Factors reducing the risk of foodborne illness may include competitive microorganisms, intended use or targeted consumer demographic, inhibitory compounds, temperatures, and any other factors that reduce the risk of pathogenic organism growth or toxin formation.
(b) Upon review, the department will issue a letter of approval applicable for not more than five years that is to be maintained on file at the food processing facility.
(c) If changes are planned for the product or any process that affects the food safety validation factors of that product, the operator shall inform the department in writing prior to making those changes.
(2) No approval required for an alternative cleaning and sanitizing frequency. A food processing plant operator is not required to obtain written department approval for use of an alternative equipment and utensil cleaning and sanitizing frequency for the following equipment and processes, provided that the food processing plant operator cleans and sanitizes the equipment according to manufacturer specifications or according to a validated cleaning process filed with the department:
(a) Drying equipment.
(b) Cloth-collector systems.
(c) Dry product packaging equipment and storage containers.
(d) Equipment used in brining, aging, curing, and dry product blending processes.
(e) Food contact surfaces of equipment used solely to process foods or food ingredients with low water activity (≤ 0.85), or foods which are considered non-PHF/non-TCS foods based on Table A or Table B in Section 2 of ATCP 75 Appendix, (Time/Temperature Control for Safety Food), such as chocolate, fats and oils, liquid nutritive sweeteners, peanut butter, or similar foods.
(f) Ice makers maintained in a cold/frozen state. A food processing plant operator shall clean and sanitize the ice maker in accordance with ice maker manufacturer instructions for cleaning, or shall clean and sanitize using a validated cleaning process.
(g). Food contact surfaces of equipment used for brewing or fermentation of alcoholic beverages, such as brewing of beer or wine fermentation. A food processing plant operator shall clean and sanitize equipment used following each brewing or fermentation batch.
(h) Surfaces of aseptic processing equipment that contact food after the food has been sterilized, as long as system sterility is maintained. If system sterility is lost, a food processing plant operator shall clean, sanitize and re-sterilize equipment.
(i) Equipment used for food fermentations, such as the manufacture of sauerkraut or cucumber pickles; development of one or more pure bacterial cultures, and development of starter cultures. A food processing plant operator shall clean and sanitize all equipment following each fermentation batch.
(j) Equipment used for processing of products with a natural pH ≤ 4.0. A food processing plant operator shall clean and sanitize all equipment at the end of a continuous operation, not to exceed 30 days (720 hours).
(k) Equipment used for maple syrup processing. A food processing plant operator shall clean and sanitize all equipment at the end of a continuous operation, not to exceed 40 days (960 hours).
(m) Equipment used for bottled water processing. A food processing plant operator shall clean and sanitize all equipment at the end of a continuous operation, not to exceed 30 days (720 hours).
ATCP 70.18 Obtaining approval of alternative cleaning and sanitizing frequency. (1) Submission of request for approval of alternative cleaning and sanitizing frequency. A food processing plant operator may submit a written request for the department to approve alternative cleaning and sanitizing procedures. The request shall include all of the following, and any other information required by the department:
(a) A clear and complete description of the affected food processing equipment and utensils, including any continuously-operated equipment. The description shall identify sanitary design features that are relevant to the proposed cleaning and sanitizing procedures.
(b) The types of food produced with the affected equipment or utensils, the purposes for which the food will be used, and the temperatures at which the food will be prepared, stored, and distributed.
