Chapter ATCP 69

Chapter ATCP 69

BUTTERMAKERS AND CHEESEMAKERS

ATCP 69.01   Buttermaker license.

ATCP 69.02   Cheesemaker license.

ATCP 69.03   License displayed.

Ch. ATCP 69 Note Note: Chapter Ag 6 was renumbered ch. ATCP 69 under s. 13.93 (2m) (b) 1., Stats., Register, April, 1993, No. 448.

ATCP 69.01 ATCP 69.01 Buttermaker license.

ATCP 69.01(1) (1) License required. No person may operate as a buttermaker, as defined in s. 97.17 (1), Stats., without a buttermaker license from the department. A license expires on January 1 of the second calendar year beginning after the license is issued.

ATCP 69.01(2) (2) License application. A person shall apply for a buttermaker license on a form provided by the department. The application shall include all of the following:

ATCP 69.01(2)(a) (a) Documentation of buttermaker qualifications under sub. (3).

ATCP 69.01(2)(b) (b) The fee required under sub. (5).

ATCP 69.01(3) (3) Qualifications. A buttermaker license application under sub. (2) shall include documentation approved by the department to show that the applicant meets at least one of the following requirements:

ATCP 69.01(3)(a) (a) The applicant has held a buttermaker license in this state within 10 years prior to the current license application.

ATCP 69.01(3)(b) (b) Within 10 years prior to the current license application, the applicant has worked directly in buttermaking operations for at least 24 months under the direct personal supervision of either a buttermaker licensed in Wisconsin or a buttermaker with similar credentials outside of Wisconsin.

ATCP 69.01(3)(c) (c) The applicant has done all of the following within 10 years prior to the current license application:

ATCP 69.01(3)(c)1. 1. Worked in buttermaking operations for at least 18 months under the direct personal supervision of a licensed buttermaker.

ATCP 69.01(3)(c)2. 2. Successfully completed a department-approved course in buttermaking from an accredited post-secondary educational institution.

ATCP 69.01(3)(d) (d) The applicant has done all of the following:

ATCP 69.01(3)(d)1. 1. Obtained a 4-year or greater degree, with a food science or equivalent major, from an accredited post-secondary educational institution.

ATCP 69.01(3)(d)2. 2. Worked in buttermaking operations for at least 12 months, under the direct personal supervision of a licensed buttermaker, within 10 years prior to the current license application.

ATCP 69.01(3)(e) (e) The applicant holds a cheesemakers license in this state and has done all of the following:

ATCP 69.01(3)(e)1. 1. Completed a department-approved buttermaking course.

ATCP 69.01(3)(e)2. 2. Completed 40 hours of work in buttermaking operations under the direct supervision of a licensed buttermaker.

ATCP 69.01(3)(f) (f) Within 5 years prior to the current license application, the applicant has completed at least 120 hours of on-the-job training in the complete process of buttermaking under the direct supervision of a licensed buttermaker, and has completed department-approved courses in all of the following subjects:

ATCP 69.01(3)(f)1. 1. Buttermaking.

ATCP 69.01(3)(f)2. 2. Production of safe dairy foods.

ATCP 69.01(3)(f)3. 3. Hazard analysis critical control point (HACCP) process control.

ATCP 69.01(3)(f)4. 4. Principles of milk pasteurization.

ATCP 69.01(3)(f)5. 5. Dairy sanitation.

ATCP 69.01(4) (4) Examination. An applicant for a buttermaker’s license, other than a renewal license, shall pass a written examination in order to qualify for the license. The license examination shall test the applicant’s knowledge of buttermaking and related matters, and may include questions related to any of the following:

ATCP 69.01(4)(a) (a) Laws related to buttermaking, including standards of identity, composition standards, food safety standards, labeling requirements and related matters.

ATCP 69.01(4)(b) (b) The fundamentals of buttermaking, including all of the following:

ATCP 69.01(4)(b)1. 1. Preparation and care of equipment.

ATCP 69.01(4)(b)2. 2. Composition control.

ATCP 69.01(4)(b)3. 3. Preparation and use of starter.

ATCP 69.01(4)(b)4. 4. Pasteurization of milk and cream.

ATCP 69.01(4)(b)5. 5. Problems of acidity control.

ATCP 69.01(4)(b)6. 6. Common butter defects and methods of overcoming them.

ATCP 69.01(4)(b)7. 7. Yeast, mold and bacterial control methods.

ATCP 69.01(4)(c) (c) Relevant arithmetical problems related to dairy plant operations, butter production, plant efficiencies, and dairy product values.

ATCP 69.01(4)(d) (d) Practical working knowledge related to all of the following:

ATCP 69.01(4)(d)1. 1. Testing milk and cream for bacteria, sediment and acidity.

ATCP 69.01(4)(d)2. 2. Grading milk and cream.

ATCP 69.01(4)(d)3. 3. Analysis of butter composition.

ATCP 69.01(4)(d)4. 4. Judging butter samples.

ATCP 69.01(4)(d)5. 5. Fundamentals of pasteurization.

ATCP 69.01(5) (5) License Fee. An applicant for a buttermaker license shall pay a license fee of $75.

ATCP 69.01(6) (6) Action on license application. The department shall grant or deny a license application under sub. (2) within 20 days after the applicant submits a complete application and takes any examination required under sub. (4). If an examination is required under sub. (4), the department shall administer the examination within 40 days after the department receives a complete license application under sub. (2) unless the applicant agrees to a later examination date.

ATCP 69.01 Note Note: The department may issue a license under s. ATCP 69.01 on a conditional basis, pursuant to s. 93.06 (8), Stats.

ATCP 69.01 History History: 1-2-56; am. (1), (2) (intro.) and (d), (3) (c), r. and recr. (3) (b) and r. (3) (d), Register, January, 1985, No. 349, eff. 2-1-85; cr. (4), Register, November, 1985, No. 359, eff. 12-1-85; CR 05-044: cr. (5) Register December 2005 No. 600, eff. 1-1-06; CR 07-006: r. and recr., Register January 2008 No. 625, eff. 2-1-08; CR 07-037: am. (5) Register April 2008 No. 628, eff. 5-1-08; CR 10-106: cr. (3) (e), (f), Register July 2011 No. 667, eff. 8-1-11.

ATCP 69.02 ATCP 69.02 Cheesemaker license.

ATCP 69.02(1) (1) License required. No person may operate as a cheesemaker, as defined in s. 97.17 (1), Stats., without a cheesemaker license from the department. A license expires on January 1 of the second calendar year beginning after the license is issued.

ATCP 69.02(2) (2) License application. A person shall apply for a cheesemaker license on a form provided by the department. The application shall include all of the following:

ATCP 69.02(2)(a) (a) Documentation of cheesemaker qualifications under sub. (3).

ATCP 69.02(2)(b) (b) The fee required under sub. (5).

ATCP 69.02(3) (3) Qualifications. A cheesemaker license application under sub. (2) shall include documentation approved by the department to show that the applicant meets at least one of the following requirements:

ATCP 69.02(3)(a) (a) The applicant has held a cheesemaker license in this state within 10 years prior to the current license application.

ATCP 69.02(3)(b) (b) The applicant has at least 18 months of work experience as a cheesemaker assistant. Work experience as a cheesemaker assistant shall be under the direct supervision of a licensed cheesemaker, shall be within 10 years prior to the current license application, and shall include at least one month of experience in the complete process of cheesemaking.

ATCP 69.02(3)(c) (c) The applicant has at least 12 months of work experience as a cheesemaker assistant under par. (b) and has one of the following educational qualifications:

ATCP 69.02(3)(c)1. 1. The applicant has successfully completed a cheesemaking short course at the university of Wisconsin, or an equivalent course from an accredited post-secondary educational institution, within 10 years prior to the current license application.

ATCP 69.02(3)(c)2. 2. The applicant has at any time obtained a 2-year or greater degree, with a food science or equivalent major, from an accredited post-secondary educational institution.

ATCP 69.02(3)(d) (d) The applicant has at least 6 months of work experience as a cheesemaker assistant under par. (b) and holds a 4-year or greater degree, with a food science or equivalent major, from the university of Wisconsin or another accredited post-secondary educational institution.