ATCP 70.18(1)(am)1.
1. 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 relevant to the proposed cleaning and sanitizing procedures.
ATCP 70.18(1)(am)2.
2. 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.
ATCP 70.18(1)(am)3.
3. A clear and complete description of the alternative cleaning and sanitizing procedure, including cleaning and sanitizing equipment, frequency, methods, materials, and relevant process parameters such as time and temperature. The description shall include a flow diagram of the cleaning and sanitizing procedure.
ATCP 70.18(1)(am)4.
4. A written statement, by the operator, that the alternative cleaning and sanitizing procedure has been determined by competent authority, such as evaluated by a process authority or validated by a published or unpublished peer-reviewed article, challenge studies, or regulatory standards, to be effective in preventing food contamination and ensuring the microbiological safety of food.
ATCP 70.18(1)(am)5.
5. A written plan, used to ensure that the alternative cleaning and sanitizing procedure will be effective in preventing food contamination and ensuring the microbiological safety of food, that identifies and assess foreseeable hazards, identifies critical control points, identifies critical safety parameters and limits, and identifies monitoring procedures and controls to ensure that the procedure is effective and appropriately implemented.
ATCP 70.18(1)(bm)
(bm) The department may approve a proposal for an alternative cleaning and sanitizing procedure that does not comply with par.
(am) if the operator can show that the procedure will be effective in preventing food contamination and ensuring the safety of food. The department shall give its approval in writing.
ATCP 70.18(2)
(2)
Department decision on request for approval of alternative cleaning and sanitizing frequency.
The department shall grant or deny a request under sub.
(1) or
(4) within 60 days after it receives a complete request, except that the department may give written notice extending the action deadline for reasons stated in the notice.
ATCP 70.18(3)
(3)
Qualifications, limits, and withdrawal of department approval. The department may qualify or limit its approval under sub.
(2), as it deems appropriate. The department may withdraw its approval for cause, including obtaining information that casts doubt on the efficacy or consistent implementation of the approved procedure or observing changes in operations that could affect the validity of the procedures or process.
ATCP 70.18(4)
(4)
Expiration of department approval of alternative cleaning and sanitizing frequency. ATCP 70.18(4)(a)
(a) All approvals granted under this section shall expire 5 years from the date of issuance.
ATCP 70.18(4)(b)
(b) A license holder who wishes to continue to use an alternative cleaning and sanitizing frequency after the expiration of the approval shall file a request with the department for reissuance of the approval at least 180 days prior to its expiration, unless permission for a later date has been granted by the department.
ATCP 70.18(4)(c)
(c) When a license holder has made timely and sufficient application for the reissuance of an approval of alternative cleaning and sanitizing frequency, or for the approval of a new request with reference to any activity of a continuing nature, the existing approval does not expire until the application has been finally acted upon by the department, or, if the application is denied or the terms of the new request are limited, until the last day for seeking review of the agency decision or a later date fixed by order of the reviewing court.
ATCP 70.18(4)(d)
(d) Approval shall be reissued by the department if the proposal continues to meet the criteria in sub.
(1) or if the food processing plant operator updates the original proposal to ensure compliance with the criteria in sub.
(1).
ATCP 70.18(5)
(5)
Operation of an alternative cleaning and sanitizing frequency. An operator that implements an alternative cleaning and sanitizing procedure approved under sub.
(2) shall do all of the following:
ATCP 70.18(5)(a)
(a) Control and monitor the procedure to ensure that it is strictly implemented as approved, and is effective in preventing food contamination and ensuring the microbiological safety of food.
ATCP 70.18(5)(b)
(b) Promptly notify the department of any material deviation from the approved procedure, and any information that casts doubt on the efficacy of the procedure.
ATCP 70.18(5)(c)
(c) Collect and retain data and records to document, on a continuing basis, the implementation and efficacy of the approved procedure. The operator shall retain the data and records for at least 90 days, and shall make them available upon request for inspection and copying by the department.
ATCP 70.18 History
History: CR 17-073: cr. Register January 2020 No. 769, eff. 2-1-20; (1) (intro.) and (a) to (f) renum. to (1) (am), 1. to 5., and (b) under s. 13.92 (4) (b) 1., corrections in (1) (am) 5., (f), (2), (4) (a) made under s. 35.17, Stats., and correction in (1) (bm) made under s. 13.92 (4) (b) 7., Stats., Register January 2020 No. 769. ATCP 70.20(1)(a)(a) Operations water, other than water reclaimed according to sub.
(3), shall be obtained from a source that complies with ch.
NR 811, for municipal water systems, or ch.
NR 812, for private or non-community water systems.
ATCP 70.20(1)(b)
(b) Operations water shall be available in consistently adequate quantity, and shall not exceed the maximum contaminant levels set forth in the drinking water standards in s.
NR 809.07.
ATCP 70.20(1)(c)
(c) Operations water sourced from either municipal, private, or non-community water systems shall comply with the microbiological standards under s.
NR 809.30. Operations water from a privately owned water system shall be sampled by the operator not less than once every 12 months and be tested at a laboratory that is certified to perform the appropriate tests.
ATCP 70.20(1)(d)
(d) An operator shall keep on file, for at least one year, the results of all microbiological and other tests conducted on operations water sampled at the food processing plant.
ATCP 70.20(1)(e)
(e) Operations water used to wash field soil from raw fruits or vegetables may be reused for the following purposes if it is first filtered to remove soil and other particulate matter:
ATCP 70.20(1)(e)1.
1. Washing subsequent deliveries of raw fruit or vegetables at the food processing plant if the fruit or vegetable will undergo canning.
ATCP 70.20(1)(e)2.
2. Flushing floors and gutters in the receiving areas for raw fruit or vegetables in the food processing plant.
ATCP 70.20(2)(a)(a) Ingredient water, other than water reclaimed according to sub.
(3), shall be obtained from a source that complies with ch.
NR 811, for municipal water systems, or ch.
NR 812 for private or non-community water systems. Water reclaimed from food processing operations may not be used as an ingredient in bottled drinking water or in any beverage where water is a characterizing ingredient.
ATCP 70.20(2)(b)
(b) Ingredient water obtained from either municipal, private, or non-community water systems shall not exceed the maximum contaminant levels set forth in the drinking water standards in s.
NR 809.07, the microbiological standards in s.
NR 809.30, and the health-related enforcement standards in s.
NR 140.10. At the department's request, an operator shall provide documentation to the department that the water complies with the microbiological standards of s.
NR 809.30. Documentation may consist of results from tests performed at a laboratory certified under ch.
ATCP 77 for the entity providing the water.
ATCP 70.20(2)(c)
(c) If ingredient water is obtained from a privately owned water system, the operator shall sample the water at least once every 12 months, and have the sample tested at a laboratory that is certified to perform the appropriate tests.
ATCP 70.20(2)(d)
(d) An operator shall keep on file, for at least 5 years, the results of all microbiological and other tests conducted on ingredient water sampled at the food processing plant.
ATCP 70.20(3)(a)(a) Water reclaimed from a heat exchanger process, from a compressor cooling unit, from the condensation of food products, or from other food processing plant systems or processes may be used as ingredient water if all of the following apply:
ATCP 70.20(3)(a)1.
1. The water is reclaimed by means of evaporation, reverse osmosis, ultra-filtration, a heat exchanger, or another method approved by the department.
ATCP 70.20(3)(a)2.
2. The reclaimed water has less than 1 coliform bacterium per 100 ml. of water.
ATCP 70.20(3)(a)3.
3. The standard plate count of the reclaimed water does not exceed 500 per ml. of water and complies with the bacteriological standards of s.
NR 809.30.
ATCP 70.20(3)(a)4.
4. The water, if reclaimed from the condensation of food products, has a standard turbidity of less than 5 units or organic content of less than 12 mg. per liter, as measured by the chemical oxygen demand or permanganate-consumed test specified in
Standard Methods for the Examination of Water and Wastewater, twenty-first edition (2005), published by the American Public Health Association, the American Water Works Association, and the Water Environment Federation. The operator shall use an automatic fail-safe monitoring device to identify, and automatically divert to a waste water system, any reclaimed water that fails to comply with this subdivision.
ATCP 70.20 Note
Note: Copies of the
Standard Methods for the Examination of Water and Wastewater, twenty-first edition (2005), published by the American Public Health Association (APHA), the American Water Works Association, and the Water Environment Federation, are on file with the department and the legislative reference bureau. Copies may be obtained by contacting the “APHA Bookstore" at
www.apha.org/publications/bookstore/.
ATCP 70.20(3)(a)5.
5. The reclaimed water is of satisfactory organoleptic quality and has no off-odors, off-flavors, or slime. The operator shall sample and organoleptically test reclaimed water at weekly intervals.
ATCP 70.20(3)(a)7.
7. The reclaimed water is stored in a properly constructed tank. The tank shall be constructed of a material that will not contaminate the water and can be easily cleaned.
ATCP 70.20(3)(a)8.
8. The operator tests the reclaimed water for compliance with subds.
1. to
4. at least once during any 6 month interval. The operator shall test the reclaimed water daily for 14 working days after the department approves the reclamation system under subd.
1., and for at least 7 working days after any repairs or alterations to the system.
ATCP 70.20(3)(a)9.
9. There are no cross-connections between reclaimed water lines and any public or private water system.
ATCP 70.20(3)(b)
(b) Water reclaimed from a heat exchanger process, from a compressor cooling unit, from the condensation of food products, or from other food processing plant systems or processes may be used as operations water with department approval if the water complies with par.
(a) or if all of the following apply:
ATCP 70.20(3)(b)1.
1. The water is reclaimed by means of evaporation, reverse osmosis, ultra-filtration, a heat exchanger, or another method approved by the department.
ATCP 70.20(3)(b)2.
2. The water, if reclaimed from the condensation of food products, has a standard turbidity of less than 5 units, an electrical conductivity maintained in correlation with organic content of less than 12 mg. per liter, or an organic content of less than 12 mg. per liter, as measured by the chemical oxygen demand or permanganate-consumed test as specified in
Standard Methods for the Examination of Water and Wastewater, twenty-first edition (2005), published by the American Public Health Association, the American Water Works Association, and the Water Environment Federation. The operator shall use an automatic fail-safe monitoring device to identify, and automatically divert to a waste water system, any reclaimed water that fails to comply with this subdivision.
ATCP 70.20 Note
Note: Copies of the
Standard Methods for the Examination of Water and Wastewater, twenty-first edition (2005), published by the American Public Health Association (APHA), the American Water Works Association, and the Water Environment Federation, are on file with the department and the legislative reference bureau. Copies may be obtained by contacting the “APHA Bookstore" at
www.apha.org/publications/bookstore/.
ATCP 70.20(3)(b)3.
3. The reclaimed water is of satisfactory organoleptic quality and has no off-odors, off-flavors, or slime. The operator shall sample and organoleptically test reclaimed water at weekly intervals.
ATCP 70.20(3)(b)5.
5. The reclaimed water is stored in a properly constructed tank. The tank shall be constructed of a material that will not contaminate the water and can be easily cleaned.
ATCP 70.20(3)(b)6.
6. There are no cross-connections between reclaimed water lines and any public or private water system, except for lines with backflow preventers that meet the requirements of chs.
SPS 382 and
384.
ATCP 70.20(3)(b)7.
7. The reclaimed water, if held for more than 24 hours, is at all times held at a temperature of at least 145
°F (63
° C) or is chemically treated under sub.
(4) to suppress bacterial growth.
ATCP 70.20(3)(b)8.
8. Distribution lines and hose stations used to distribute the reclaimed water are clearly identified as “limited-use reclaimed water."
ATCP 70.20(3)(b)9.
9. The operator posts clear instructions for the use of the reclaimed water. The operator shall post the instructions so that they will be seen and understood by persons using the reclaimed water. The instructions shall disclose the limited purposes for which the reclaimed water may be used.
ATCP 70.20(3)(b)10.
10. Water lines distributing the reclaimed water are not permanently connected to food product vessels. If a water line is temporarily connected to a food product vessel, there shall be an atmospheric break and automatic controls to prevent the reclaimed water from contacting food products.
ATCP 70.20(3)(c)
(c) Water reclaimed from food processing operations may be used for cleaning or other purposes but may not be used for any purpose involving contact with food or food contact surfaces except as provided in par.
(a) or
(b).
ATCP 70.20(4)(a)(a) An operator may not use any chemical to suppress bacterial growth in water, or to prevent off-tastes or odors in water, unless that chemical is approved for that purpose by the U.S. environmental protection agency. Neither the chemical as applied, nor any compound produced by the chemical application, may adulterate food in the food processing plant in which it was used.
ATCP 70.20(4)(b)
(b) An operator shall apply chemicals, under par.
(a), according to label directions using an automatic proportioning device. Treated water shall be held for the period of time specified on the chemical label before it is used as ingredient water or operations water. An operator shall conduct a daily testing program for any chemical added to water, to ensure that the chemical concentration does not adulterate food.
ATCP 70.20(5)(a)
(a) If re-circulated water used in a cooler or heat exchanger may come in contact with any food product or food contact surface, the re-circulated water shall be all of the following:
ATCP 70.20(5)(b)
(b) If a re-circulating water system, under par.
(a), becomes contaminated, that system may not be used until it is properly treated and analytical results indicate that the contamination has been eliminated.
ATCP 70.20(5)(c)
(c) Freezing point depressants used in re-circulating water systems, under par.
(a), shall be nontoxic.
ATCP 70.20(6)(a)
(a) Water transported to a food processing plant in a bulk tanker or bulk container, for use as an ingredient or in other plant operations, shall be potable and shall be obtained from a source that complies with ch.
NR 811 or
812.
ATCP 70.20(6)(b)
(b) Whenever potable water or another potable liquid is transported to or from a food processing plant in a bulk tanker or bulk container, it shall be loaded, transported, and unloaded in a sanitary manner that prevents contamination. The bulk tanker or bulk container shall be thoroughly cleaned and sanitized before being filled. Suitable pumps, hoses, and fittings shall be used to transfer potable water and potable liquids to and from bulk tankers, and bulk containers, and shall be cleaned and sanitized prior to use.
ATCP 70.20(6)(c)
(c) Whenever potable water or another potable liquid is transported to or from a food processing plant in a bulk tanker or bulk container, the bulk tanker or bulk container and each of its fittings and equipment shall meet all of the following requirements:
ATCP 70.20(6)(c)1.
1. It shall be properly constructed and maintained to prevent contamination of the potable water or potable liquid. Water contact surfaces shall comply with s.
ATCP 70.12 (2).
ATCP 70.20(6)(c)3.
3. It may not be used to transport materials that may contaminate potable water or potable liquid that is subsequently transported in the bulk tanker or bulk container.
ATCP 70.20(6)(c)4.
4. It shall be effectively sealed to protect the potable water or potable liquid from contamination during transit.
ATCP 70.20 Note
Note: Effective sealing systems include manhole cover gaskets and seals.
ATCP 70.20(6)(c)5.
5. It shall be properly stored and serviced to prevent contamination. When not in use, pumps, hoses, and fittings shall be properly maintained, capped, stored, and protected from contamination.
ATCP 70.20(7)
(7)
Culinary steam. Water used to produce culinary steam shall be potable. Water reclaimed from food processing operations may not be used to produce culinary steam unless it complies with sub.
(3) (a) or
(b). In boilers used to produce culinary steam, boiler water additives shall comply with
21 CFR 173.310.
ATCP 70.20(8)
(8)
Ice. Ice used to cool or maintain the temperature of foods shall be made from potable water. Ice used to cool or maintain the temperature of ready-to-eat foods shall not have been previously used for any other purpose. Ice shall be received, handled, and stored in a manner to prevent contamination or adulteration. Any ice which is not made on site shall be inspected upon receipt, and rejected if it is delivered in a way that has not adequately protected the ice from contamination.
ATCP 70.20 History
History: CR 17-073: cr. Register January 2020 No. 769, eff. 2-1-20; correction in (1) (c), (2) (c), (6) (a) made under s. 35.17, Stats., Register January 2020 No. 769. ATCP 70.22(1)(1)
General. Food ingredients shall be safe, wholesome, and unadulterated, and shall comply with applicable standards of identity under s.
97.09, Stats. Raw agricultural commodities and other food ingredients shall be segregated and examined as necessary to determine whether they are clean and fit for processing. Processed foods and dairy products which are used as food ingredients shall be obtained from sources which comply with applicable licensing and inspection requirements.
ATCP 70.22(2)
(2)
Eggs and egg products. Only clean whole eggs, pasteurized eggs in liquid, frozen or dry form, or pasteurized egg products may be used in food processing. Eggs and egg products may be pasteurized during processing. Clean whole eggs shall be equivalent to USDA Grade B or better with shells intact.
ATCP 70.22 History
History: CR 17-073: cr. Register January 2020 No. 769, eff. 2-1-20. ATCP 70.24(1)(1)
General. Food shall be protected from contamination and decomposition while being processed, handled, conveyed, or held at a food processing plant. Food shall be processed and held in a manner which keeps the food in a safe, wholesome, and unadulterated condition. Potentially hazardous foods shall be processed and held at temperatures, or in a manner, which minimizes the potential for growth of undesirable microorganisms.
ATCP 70.24(2)
(2)
Food storage. Food storage areas shall be maintained in a clean, sanitary, and orderly condition, free from conditions which may result in the adulteration of food. Potentially hazardous foods shall be stored at safe temperatures. Storage areas shall be constructed and maintained so that waste water and other waste liquids do not drain into, or accumulate in, any storage area. Food shall not be stored in a manner which may attract or harbor pests.
