(B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water; P
(2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P
(3) Rub together vigorously for at least 10 to 15 seconds while:
(a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and
(b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers. P
(4) Thoroughly rinse under clean, running warm water; P and
(5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12. P
(C) To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manual operated faucet handles on a HANDWASHING SINK or the handle of a restroom door.
(1) Comply with one of the following:
(a) Be an APPROVED drug that is listed in the FDA publication, Approved Drug Products with Therapeutic Equivalence Evaluations as an APPROVED drug based on safety and effectiveness; Pf or
(b) Have active antimicrobial ingredients that are listed in the FDA monograph for Over The Counter Health-Care Antiseptic Drug Products as an antiseptic handwash; Pf and
(2) Consist only of components which the intended use of each complies with one of the following:
(a) A threshold of regulation exemption under
21 CFR 170.39 - Threshold of regulation for substances used in FOOD-contact articles;
Pf or
(b)
21 CFR 178 -Indirect FOOD ADDITIVES: Adjuvants, Production Aids, and Sanitizers as regulated for use as a FOOD ADDITIVE with conditions of safe use,
Pf or
(c) A determination of generally recognized as safe (GRAS). Partial listings of substances with FOOD uses that are GRAS may be found in
21 CFR 182 -Substances Generally Recognized as Safe,
21 CFR 184 -Direct FOOD Substances Affirmed as Generally Recognized as Safe, or
21 CFR 186 – Indirect FOOD Substances Affirmed as Generally Recognized as Safe for use in contact with FOOD, and in FDA's Inventory of GRAS Notices,
Pf or
(d) A prior sanction listed under
21 CFR 181 – Prior Sanctioned FOOD Ingredients,
Pf or
(e) A FOOD Contact Notification that is effective, Pf and
(3) Be applied only to hands that are cleaned as specified under § 2-301.12. Pf
(B) If a hand antiseptic or a chemical hand antiseptic solution used as a hand dip does not meet the criteria specified under Subparagraph (A) (2) of this section, use shall be:
(1) Followed by thorough hand rinsing in clean water before hand contact with FOOD or by the use of gloves; Pf or
(2) Limited to situations that involve no direct contact with FOOD by the bare hands. Pf
(A) FOOD shall be obtained from sources that comply with LAW. P
(B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. P
(D) FISH, other than those specified in paragraph 3-402.11 (B), that are intended for consumption in raw or undercooked form and allowed as specified in paragraph 3-401.11 (D), may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under § 3-402.11; or if they are frozen on the PREMISES as specified under § 3-402.11 and records are retained as specified under § 3-402.12.
(E) WHOLE-MUSCLE, INTACT BEEF steaks that are intended for consumption in an undercooked form without a CONSUMER advisory as specified in ¶ 3-401.11 (C) shall be:
(1) Obtained from a FOOD PROCESSING PLANT that, upon request by the purchaser, PACKAGES the steaks and labels them, to indicate that the steaks meet the definition of WHOLE-MUSCLE, INTACT BEEF, Pf or
(2) Deemed acceptable by the REGULATORY AUTHORITY based on other evidence, such as written buyer specifications or invoices, that indicates that the steaks meet the definition of WHOLE-MUSCLE, INTACT BEEF; Pf and
(3) If individually cut in a FOOD ESTABLISHMENT:
(a) Cut from WHOLE-MUSCLE, INTACT BEEF that is labeled by a FOOD PROCESSING PLANT as specified in Subparagraph (E)(1) of this section or identified as specified in Subparagraph (E)(2) of this section,
Pf
(b) Prepared so they remain intact, Pf and
(c) If PACKAGED for undercooking in a FOOD ESTABLISHMENT, labeled as specified in Subparagraph (E)(1) of this section or identified as specified in Subparagraph (E)(2) of this section. Pf
(F) MEAT and POULTRY that is not a READY-TO-EAT FOOD and is in a PACKAGED form when it is offered for sale or otherwise offered for consumption, shall be labeled to include safe handling instructions as specified in LAW, including
9 CFR 317.2 (l) and
9 CFR 381.125 (b).
(G) EGGS that have not been specifically treated to destroy all viable
Salmonellae shall be labeled to include safe handling instructions as specified in LAW, including
21 CFR 101.17 (h).
(H) EGGS shall be:
(1) From an EGG handler complying with the requirements of ATCP 88 and holding a FOOD PROCESSING PLANT license under s.
97.29, Stats.,
(2) From an EGG handler complying with the LAW of another state, or
(3) Sold directly to the consumer by an EGG producer exempted under s.97.28, Stats., and s.
ATCP 88.02 and selling nest-run or washed, candled, graded, sized, or packaged EGGS from a flock of not more than 150 laying birds owned by the producer.
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(2) APPROVED for sale or service. P
(1) Commercially raised for FOOD P and:
(a) Raised, slaughtered, and PROCESSED under a voluntary inspection program that is conducted by the agency that has animal health jurisdiction, P or
(b) Under a routine inspection program conducted by a regulatory agency other than the agency that has animal health jurisdiction, P and
(c) Raised, slaughtered, and PROCESSED according to:
(i) LAWS governing MEAT and POULTRY as determined by the agency that has animal health jurisdiction and the agency that conducts the inspection program, P and
(ii) Requirements which are developed by the agency that has animal health jurisdiction and the agency that conducts the inspection program with consideration of factors such as the need for antemortem and postmortem examination by an APPROVED veterinarian or veterinarian's designee; P
(2) Under a voluntary inspection program administered by the USDA for game animals such as exotic animals (reindeer, elk, deer, antelope, water buffalo, or bison) that are "inspected and APPROVED" in accordance with
9 CFR 352 Exotic animals; voluntary inspection or rabbits that are "inspected and certified" in accordance with
9 CFR 354 voluntary inspection of rabbits and edible products thereof;
P
(3) As allowed by LAW, for wild GAME ANIMALS that are live-caught:
(a) Under a routine inspection program conducted by a regulatory agency such as the agency that has animal health jurisdiction, P and
(b) Slaughtered and PROCESSED according to:
(i) LAWS governing MEAT and POULTRY as determined by the agency that has animal health jurisdiction and the agency that conducts the inspection program, P and
(ii) Requirements which are developed by the agency that has animal health jurisdiction and the agency that conducts the inspection program with consideration of factors such as the need for antemortem and postmortem examination by an APPROVED veterinarian or veterinarian's designee; P or
(4) As allowed by LAW, for field-dressed wild GAME ANIMALS under a routine inspection program that ensures the animals:
(a) Receive a postmortem examination by an APPROVED veterinarian or veterinarian's designee, P or
(b) Are field-dressed and transported according to requirements specified by the agency that has animal health jurisdiction and the agency that conducts the inspection program, P and
(c) Are PROCESSED according to LAWS governing MEAT and POULTRY as determined by the agency that has animal health jurisdiction and the agency that conducts the inspection program. P
(B) A game animal may not be received for sale or service if it is a species of wildlife that is listed in
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(B) If a temperature other than 5°
C (41°F) for a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD is specified in LAW governing its distribution, such as LAWS governing milk and MOLLUSCAN SHELLFISH, the FOOD may be received at the specified temperature.
(C) Raw EGGS shall be received in refrigerated EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less. P
(D) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked to a temperature and for a time specified under §§ 3-
401.11 to 3-
401.13 and received hot shall be at a temperature of 57
°C (135
°F) or above.
P
(E) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen. Pf
(F) Upon receipt, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be free of evidence of previous temperature abuse. Pf
(G) Cheese curds intended for the production of Cheddar cheese manufactured at a Wisconsin-licensed dairy plant as specified in ch.
ATCP 65, Wis. Admin. Code, may be received at temperatures other than 5
°C (41
°F); if
(a) They are immediately placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 5°C (41°F) or less and meet cooling requirements as specified under § 3-501.14 (B), or P
(B) A PACKAGE of raw SHUCKED SHELLFISH that does not bear a label or which bears a label which does not contain all the information as specified under ¶ (A) of this section shall be subject to a hold order, as allowed by LAW, or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60 (d) Molluscan Shellfish.
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(1) Except as specified under ¶ (C) of this section, on the harvester's tag or label, the following information in the following order: Pf
(a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, Pf
(b) The date of harvesting, Pf
(c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, Pf
(d) The type and quantity of shellfish, Pf and
(e) The following statement in bold, capitalized type: “This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days;” Pf and
(2) Except as specified in ¶ (D) of this section, on each DEALER'S tag or label, the following information in the following order: Pf
(a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, Pf
(b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, Pf
(c) The same information as specified for a harvester's tag under Subparagraphs(A) (1) (b) - (d) of this section, Pf and
(d) The following statement in bold, capitalized type: “This tag is required to be attached until container is empty and thereafter kept on file for 90 days.” Pf
(B) A container of SHELLSTOCK that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified under ¶ (A) of this section shall be subject to a hold order, as allowed by s.
97.12, Stats., or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60 (d).
(C) If a place is provided on the harvester's tag or label for a DEALER'S name, address, and CERTIFICATION NUMBER, the DEALER'S information shall be listed first.
(B) For display purposes, SHELLSTOCK may be removed from the container in which they are received, displayed on drained ice, or held in a display container, and a quantity specified by a CONSUMER may be removed from the display or display container and provided to the CONSUMER if:
(1) The source of the SHELLSTOCK on display is identified as specified under § 3-202.18 and recorded as specified under § 3-203.12; and
(2) The SHELLSTOCK are protected from contamination.
