ATCP 70.06 Note
Madison, WI 53708
ATCP 70.06(11)(f)
(f) The operator of a licensed food warehouse under s.
97.27, Stats., at which one or more of the following activities are the only food processing activities performed:
ATCP 70.06(11)(f)1.
1. Reshipping marine molluscan shellfish, provided that the licensed warehouse operator holds a licensee dealer certification as required by the U.S. food and drug administration's
Guide for the Control of Molluscan Shellfish, The Model Ordinance, that annual inventory value of molluscan shellfish reshipped at the licensed warehouse does not exceed 25% of the gross annual inventory value of the food warehouse, and the licensed food warehouse meets all of the applicable requirements of subch.
IV of ch. ATCP 70.
ATCP 70.06(11)(f)2.
2. Packing food items that are already packaged and labeled for retail sale into containers for further distribution.
ATCP 70.06(11)(f)3.
3. Combining 2 or more food items that are already individually packaged and labeled for retail sale into a combination package for retail sale, if the label on each individual item inside the combination package remains visible or if the package of combined items is labeled for retail sale. All packaging and labels shall comply with s.
ATCP 70.26.
ATCP 70.06(11)(f)4.
4. Manufacturing ice for use in the shipment of foods, or to cool or keep foods cold while in transit or stored in the warehouse. Ice used for this purpose must meet the standards in s.
ATCP 70.20 (8). Ice must be made on site in a commercial ice machine and may not be bagged, distributed or sold separately from food items that it is used to cool.
ATCP 70.06 History
History: CR 17-073: cr. Register January 2020 No. 769, eff. 2-1-20; corrections in (11) (a) 1. made under ss. 13.92 (4) (b) 7. and 35.17, Stats., and corrections in (11) (b) 1., (f) 1. made under s. 35.17, Stats., Register January 2020 No. 769. ATCP 70.08
ATCP 70.08
Construction and maintenance. ATCP 70.08(1)(1)
Construction and maintenance; general. Food processing plants shall be soundly constructed and maintained in order to prevent adulteration as defined in s.
97.02, Stats. The license holder shall maintain in a clean and sanitary condition all buildings, facilities, and equipment used in food processing operations. The interior and exterior portions of a food processing plant, and the premises on which the food processing plant is located, shall be maintained in a sanitary condition in compliance with this chapter.
ATCP 70.08(2)(a)
(a) Walls and ceilings in processing areas shall be light colored.
ATCP 70.08(2)(b)
(b) Floors, walls, and ceilings in processing areas, toilet rooms, and areas used for the cleaning or storage of equipment or utensils shall be constructed of smooth, impervious, and easily cleanable materials. This does not prohibit the use of easily cleanable anti-slip floors.
ATCP 70.08(2)(c)
(c) All floors, walls, and ceilings shall be kept clean and in good repair.
ATCP 70.08(2)(d)
(d) A food processing plant constructed or altered in a manner that changes the dimensions of a processing area after June 30, 1989, or a food processing plant that is initially licensed or is licensed to a new operator after June 30, 1989, shall conform to the following requirements:
ATCP 70.08(2)(d)1.
1. The junctions of walls and floors in processing areas shall be coved, or otherwise constructed so that each junction does not form a right angle, to facilitate cleaning.
ATCP 70.08(2)(d)2.
2. Floors that are water flushed for cleaning, or on which water or fluid wastes are discharged, shall have an adequate number of floor drains and be adequately sloped to ensure proper drainage to the floor drains.
ATCP 70.08(2)(d)3.
3. An adequate number of service sinks or curbed floor drains shall be provided for use in the cleaning of mops or wet floor cleaning tools, and for the disposal of mop water or similar liquids.
ATCP 70.08(3)(a)
(a) Within a food processing plant, food processing areas shall be separated by partition or be located at an adequate distance from other operations which may contaminate unpackaged food, so that contamination is effectively precluded. No processing may be conducted in a room used as living or sleeping quarters. If a food processing area shares one or more walls with adjacent living or sleeping quarters, processing operations shall be separated from the adjacent living or sleeping quarters by a tight-fitting, self-closing door.
ATCP 70.08(3)(b)
(b) If an operator of a retail establishment serving meals also engages in food processing, under the exemption in s.
ATCP 70.06 (11) (a) or
(b), that processing shall only be done in specifically designated areas and not in areas accessible to the public such as the retail area of a grocery store or the dining room of a restaurant.
ATCP 70.08(4)
(4)
Doors and windows. Doors, windows, skylights, transoms, and other openings to the outside shall be tight-fitting, and effectively screened or protected against the entry of rodents, insects, birds, and other animals. Exit doors, other than overhead doors in delivery areas, shall open outward and shall be self-closing. External doors shall be kept closed when not in use.
ATCP 70.08(5)(a)(a) Lighting in every area of a food processing plant, whether natural or artificial, shall be sufficient for the purpose for which the area is used. Artificial lights in processing areas shall be equipped with protective shields or shatter resistant bulbs.
ATCP 70.08(5)(b)
(b) There shall be not less than 20 foot candles (215 lux) of illumination on all processing surfaces. On surfaces used to inspect washed returnable food packages prior to repackaging, there shall be not less than 100 foot candles (1075 lux) of illumination.
ATCP 70.08(5)(c)
(c) Except as provided in par.
(b), the interior of a food processing plant shall be illuminated to the following levels measured 3 feet above the floor:
ATCP 70.08(5)(c)1.
1. Not less than 20 foot candles (215 lux) in processing areas, equipment and utensil cleaning areas, handwashing areas, and toilet areas.
ATCP 70.08(6)
(6)
Ventilation. There shall be adequate ventilation in all areas where food is processed, handled, or stored; in all areas where equipment or utensils are cleaned or sanitized; and in all dressing rooms, locker rooms, toilet rooms, employee break rooms, and garbage or rubbish storage areas. Ventilation shall be adequate to remove excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ventilation systems shall be positioned so that exhaust air is not vented onto exposed food, or onto clean food packages, equipment, or utensils. Intake fans shall be equipped with filters that are readily removable for cleaning and replacement. Intake filters shall be capable of removing at least 85% of particulate matter that is 5 microns or larger in size, or greater than 6 MERV (maximum efficiency reporting value) rating. Exhaust fans, intake fans, ventilation ducts, and filters shall be kept clean and in good repair, and shall be screened or louvered to prevent contamination of food by dust, dirt, insects, or other contaminants. Systems used to ventilate any area of a food processing plant where exposed potentially hazardous food is handled shall be capable of maintaining positive pressures in that area.
ATCP 70.08(7)(a)(a) The operator shall provide sanitary toilets in sufficient number to accommodate employees, in accordance with applicable state and local regulations.
ATCP 70.08(7)(b)
(b) The sanitary toilets shall be in toilet rooms that are completely enclosed, well-lighted, and equipped with tightfitting self-closing doors. Toilet rooms constructed, substantially reconstructed, or extensively altered after June 30, 1989, or, if they are located in a food processing plant that is initially licensed or licensed to a new operator after June 30, 1989, shall be separately vented to the outside, shall be equipped with an exhaust fan capable of creating a negative pressure within the toilet room, and may not open directly into a food processing area.
ATCP 70.08(7)(c)
(c) The sanitary toilets, toilet rooms, and fixtures shall be easily cleanable, and shall be kept clean and in good repair.
ATCP 70.08(7)(d)
(d) When a toilet room is available for use by employees, it shall be equipped with an easily cleanable covered trash receptacle and an adequate supply of toilet tissue.
ATCP 70.08(7)(e)1g.1g. Toilet rooms serving a food processing plant shall be contiguous to the food processing plant if they are installed after February 1, 2020, or if the food processing plant is initially licensed or is licensed to a new operator after February 1, 2020.
ATCP 70.08(7)(e)1r.
1r. Toilet rooms serving a food processing plant may be noncontiguous to the food processing plant if they were installed before February 1, 2020, and if the food processing plant is initially licensed or is licensed to a new operator before February 1, 2020.
ATCP 70.08(7)(e)2.
2. Noncontiguous toilet rooms shall be conveniently adjacent and accessible to the food processing plant, and meet all applicable state and local regulations.
ATCP 70.08(7)(f)
(f) Handwashing facilities shall be located in or adjacent to every toilet room. Handwashing facilities serving toilet rooms shall include hot and cold running water, soap in a soap dispenser, and a sanitary single-service means of drying the hands. A sign directing employees to wash their hands shall be prominently posted in every toilet room used by employees. Handwashing facilities serving a toilet room shall comply with all of the following requirements if they are installed, substantially reconstructed, or extensively altered after November 1, 2009, or if they are located in a food processing plant that is initially licensed or licensed to a new operator after November 1, 2009:
ATCP 70.08(7)(f)1.
1. Handwashing facilities shall be served by hot and cold running water provided through a mixing valve or combination faucet, or by potable tempered water.
ATCP 70.08(7)(f)2.
2. Faucets shall be of a type that is not hand-operated. If a self-closing, slow-closing, or metering faucet is used, that faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
ATCP 70.08(8)
(8)
Locker and linen facilities. The operator shall provide lockers or comparable facilities for employees to store clothing and other personal items. The locker facility shall not be in food processing or food storage areas, or in areas where food, packages, equipment, or utensils are cleaned or stored. Protective clothing worn during processing shall be stored in an orderly and sanitary manner. Soiled linen and clothing shall be kept in non-absorbent containers or laundry bags until removed for laundering. Soiled linen and clothing shall be removed as often as necessary to prevent unsanitary conditions.
ATCP 70.08(9)(a)
(a) The operator shall provide handwashing sinks, with available hot and cold running water, for use by all persons working in food processing areas. The sinks shall be conveniently located for use, and shall be kept in a clean and sanitary condition. A supply of soap or detergent, and sanitary single-service means for drying hands shall be kept available at the sink. If disposable towels are used, a clean, covered waste receptacle with other than hand operation for the lid shall be provided for their disposal.
ATCP 70.08(9)(b)
(b) A handwashing sink serving a food processing area shall comply with all of the following requirements if it is installed, substantially reconstructed, or extensively altered after November 1, 2009, or if it is located in a food processing plant that is initially licensed or licensed to a new operator after November 1, 2009:
ATCP 70.08(9)(b)2.
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.
ATCP 70.08(9)(c)
(c) An automatic handwashing device may be substituted for a handwashing sink if the automatic handwashing device operates in a safe and effective manner.
ATCP 70.08(9)(d)
(d) No handwashing sink may be used to clean, sanitize, or store equipment or utensils.
ATCP 70.08(10)(a)(a) If equipment, utensils, or food packages are cleaned or sanitized manually, the food processing plant shall be equipped with wash and rinse sinks 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. Each sink shall have at least 2 compartments. A sink installed after June 30, 1989, or a sink in a food processing plant that is initially licensed or is licensed to a new operator after June 30, 1989, shall have at least 3 compartments for washing, rinsing, and sanitizing equipment and utensils.
ATCP 70.08(10)(b)
(b) Each compartment in a manual warewashing sink shall be large enough to accommodate the immersion of at least 50% of the largest item to be cleaned or sanitized in the sink. Every sink compartment shall be served by hot and cold running water, and shall be cleaned prior to each use.
ATCP 70.08(10)(c)
(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 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.
ATCP 70.08(10)(d)
(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 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 reusable cloths if they are discarded after each use.
ATCP 70.08(10)(e)
(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.
ATCP 70.08(11)
(11)
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, and other potential health nuisances. Driveways and parking lots shall be surfaced or maintained to minimize airborne dust and dirt.
ATCP 70.08(12)
(12)
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.
ATCP 70.08 Note
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.
ATCP 70.08(13)
(13)
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, leak-proof, 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.
ATCP 70.08(14)
(14)
Control of pests. The operator 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.
ATCP 70.08 Note
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.
ATCP 70.08(15)
(15)
Construction; plan review. Before a food processing plant is constructed, substantially reconstructed, or extensively altered, the operator 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.
ATCP 70.08(17)
(17)
Maple sap concentration facilities. A facility licensed as a food processing plant and used solely for the concentration of maple sap, shall meet the requirements of s.
ATCP 87.14.
ATCP 70.08 History
History: CR 17-073: cr. Register January 2020 No. 769, eff. 2-1-20; correction in (6), (7) (b), (10) (d) made under s. 35.17, Stats., and (7) (e) (intro.) and 1. renum. to (7) (e) 1g. and 1r. under s. 13.92 (4) (b) 1., Stats., Register January 2020 No. 769. ATCP 70.10(1)(a)(a) 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.
ATCP 70.10(1)(b)
(b) Paragraph
(a) does not apply to an operator of a maple sap concentration facility licensed to operate a food processing plant that is required to meet the provisions of s.
ATCP 87.28.
ATCP 70.10(2)(a)
(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.
ATCP 70.10(2)(b)1.
1. Made of impermeable materials, except where the use of such material is inappropriate or incompatible with the work being done.
ATCP 70.10(2)(c)
(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.
ATCP 70.10(2)(d)
(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:
ATCP 70.10(2)(d)1.
1. The individuals or positions authorized to contact ready-to-eat food with bare hands.
ATCP 70.10(2)(d)3.
3. The types of ready-to-eat food that may be contacted with bare hands.
ATCP 70.10(2)(d)4.
4. The procedures that authorized individuals are required to follow in order to prevent food contamination from bare-hand contact.
ATCP 70.10(2)(e)
(e) The operator shall provide prior training on procedures and policies that cover pars.
(a) to
(d) 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:
ATCP 70.10(2)(e)1.
1. The individuals or positions responsible for implementing the training, maintaining training records, and ensuring compliance with training requirements.
ATCP 70.10(2)(e)2.
2. The content of the training, including the written procedures required under par.
(d).
ATCP 70.10(2)(e)3.
3. The form of initial training, and the form and frequency of follow-up training, if any.
ATCP 70.10(2)(e)4.
4. Monitoring and control procedures to ensure that individuals are trained before they contact ready-to-eat food with bare hands.
ATCP 70.10(2)(f)
(f) The operator shall review the training program under par.
(e) at least annually.
