An egg handling facility, including egg handling areas, locker rooms, toilet rooms, employee break rooms, and garbage or rubbish storage areas, shall be adequately ventilated, heated, and cooled as needed to meet the applicable temperature requirements in s. ATCP 88.18
Ventilation shall be adequate to keep the egg handling facility free of excessive heat, condensation, vapors, obnoxious odors, smoke, and fumes.
Heating, cooling, and ventilating systems, including ducts and pipes over egg handling areas, shall be designed or located to prevent conditions whereby drips or condensate may contaminate eggs or egg packages. Intake fans shall be equipped with filters that are readily removable for cleaning and replacement, and shall be kept clean. Ventilation ducts and intake or exhaust fans shall be kept clean and in good repair and shall be screened or louvered to exclude dust and insects.
A sufficient number of sanitary toilets to accommodate all employees, in accordance with applicable state and local regulations, shall be provided in convenient locations.
Toilet rooms shall be completely enclosed, well-lighted, and equipped with tight-fitting doors. Toilet rooms and fixtures shall be easily cleanable, and shall be kept clean and in good repair. Toilet rooms contiguous with egg handling facilities shall be equipped with self-closing doors, separately vented to the outside, equipped with an exhaust fan capable of creating a negative pressure within the toilet facility, and shall not open directly into an egg handling area.
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 toilet rooms shall comply with all of the following requirements if they are installed after November 1, 2009, or if they are located in an egg handling facility that is initially licensed or licensed to a new operator after November 1, 2009:
The facility shall be served by hot and cold running water provided through a mixing valve or combination faucet, or by tempered potable water.
Faucets shall be of a type which are not hand-
operated. If a self-
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.
An easily cleanable covered trash receptacle and an adequate supply of toilet tissue shall be available in every toilet room at all times.
If equipment, utensils, or egg packages are wet-cleaned or sanitized manually, the egg handling facility 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 of one or more other materials approved by the department. Each sink shall have at least 2 compartments.
Every sink compartment 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 before each use.
Drain boards shall be provided in connection with every sink. Drain boards shall be large enough to accommodate soiled equipment and utensils before washing, and clean equipment and utensils after the drain boards are cleaned and 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.
Brushes and cleaning tools shall be kept clean and in good repair. Wiping cloths used to clean equipment and utensils shall be cleaned, sanitized, and dried daily, and shall be stored in an approved sanitizing solution between uses during the processing day. Sanitizing solutions for wiping cloths shall be changed at least daily. Wiping cloths used to clean egg 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 use.
If a mechanical system is used to clean or sanitize equipment, utensils, or egg containers, the mechanical system shall be designed, installed, and maintained so that it is fully effective for the purpose used.
(8) Plumbing system and sewage disposal.
Sewage and waste materials from an egg handling facility 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, backsiphonage, and cross-connections.
ATCP 88.06 Note
Plumbing and plumbing fixtures are subject to the requirements of chs. SPS 381
, enforced by the department of safety and professional services.
Garbage and refuse shall not be allowed to accumulate in or around an egg handling facility. Garbage and refuse shall be removed as often as necessary to maintain the premises in a clean and sanitary condition.
A separate room or a designated area for the accumulation of garbage and refuse must be provided in facilities which do not have a system for the daily removal or destruction of garbage and refuse. Garbage and refuse 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 used to hold inedible waste egg products or materials soiled with eggs shall be kept covered with tight-
fitting lids, and shall be cleaned when necessary to prevent unsanitary 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 eggs.
Effective measures shall be taken to control insects, rodents, and other pests in an egg handling facility. Pesticides and other hazardous substances shall not be stored or used in a manner which may contaminate eggs, 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 88.06 History
History: CR 14-037: cr. Register April 2015 No. 712, eff. 5-1-15; correction in (9) (c) made under s. 35.17, Stats., Register April 2015 No. 712. ATCP 88.08(1)(a)(a)
Egg washing and grading rooms shall be kept clean during washing, candling, grading, and packaging operations and shall be thoroughly cleaned at the end of each day's operations.
Areas in which manual candling is done shall be dark enough to permit accurate determinations of egg quality.
Egg storage areas shall be capable of maintaining eggs at ambient temperatures required under s. ATCP 88.18
, regardless of reasonably foreseeable external temperatures.
Every egg storage area shall be equipped with one or more accurate temperature measuring devices to monitor compliance with temperature standards under s. ATCP 88.18
. The ambient temperature shall be monitored in one or more representative locations of the egg storage facility.
An egg storage area shall be kept clean at all times. Storage areas, equipment and utensils, and stored eggs shall be arranged so that all parts of the egg storage area can be effectively cleaned and inspected.
Eggs shall be stored such that the packaged eggs are protected from moisture, dust, and other contamination, and such that cleaning of the storage area, including the floor, is not impeded.
ATCP 88.08 History
History: CR 14-037: cr. Register April 2015 No. 712, eff. 5-1-15. ATCP 88.10(2)
Operations water shall be available in consistently adequate quantity, and shall comply with the health related drinking water standards in ch. NR 809
If an egg handling facility operator obtains operations water from a privately owned water system, the operator shall sample that water at least once annually. The operator shall have each sample tested by a laboratory certified under ch. ATCP 77
, for compliance with the microbiological standards under s. NR 809.30
An egg handling facility 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 egg handling facility.
ATCP 88.10 History
History: CR 14-037: cr. Register April 2015 No. 712, eff. 5-1-15; corrections in (1) to (3) made under s. 13.92 (4) (b) 7., Stats., Register April 2015 No. 712. ATCP 88.12
ATCP 88.12 Equipment and utensil requirements. ATCP 88.12(1)(a)(a)
Sanitary design, accessibility, and cleanability.
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 items can be easily cleaned. Equipment and utensils shall be kept clean and in good repair.
Egg contact surfaces.
Egg contact surfaces of equipment and utensils shall be constructed of stainless steel or of one or more other materials which are smooth, impervious, nontoxic, non-corrodible, nonabsorbent, and durable under normal use conditions. Egg contact surfaces shall be easily cleanable, and shall be free of breaks, open seams, cracks, or similar defects. Egg contact surfaces shall not impart any odor, color, taste, or adulterating substance to food. Egg contact surfaces shall be readily accessible for manual cleaning.
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 before use. Single-
service articles shall not be reused.
(2) Adequacy and accuracy of measuring devices, instruments, and controls.
Every cold storage compartment used to store or hold eggs shall be equipped with a thermometer or other device which accurately indicates the ambient temperature in the compartment. Instruments and controls used for measuring, regulating, and recording air or wash water temperatures, humidity, or wash water pH shall be adequate for the intended use.
Equipment shall be designed and constructed so that gear and bearing lubricants do not come in contact with eggs or egg contact surfaces. Only food grade lubricants may be used in equipment if incidental egg contact may occur.
(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 an egg handling facility. Air intake vents for egg storage containers shall be located in handling areas or shall be properly filtered.
(5) Equipment for candling, grading, and weighing eggs. ATCP 88.12(5)(a)(a)
Egg candling lights shall be strong enough to disclose dirty eggs and to permit accurate determinations of egg quality.
If automated grading equipment is used to detect blood inside of eggs, cracked shells, or check eggs, the equipment shall be calibrated and adjusted for sensitivity so that the graded eggs comply with applicable grade standards.
Equipment used to weigh eggs shall be calibrated at least annually for accuracy.
ATCP 88.12 History
History: CR 14-037: cr. Register April 2015 No. 712, eff. 5-1-15; (1) (a) title created under s. 13.92 (4) (b) 2., Stats., and correction in (1) (c), (5) (b) made under s. 35.17, Stats., Register April 2015 No. 712. ATCP 88.14
ATCP 88.14 Cleaning and sanitizing equipment and utensils. ATCP 88.14(1)(1)
Cleaning and sanitizing equipment and utensils; general.
Except as provided in sub. (3)
All egg contact surfaces of equipment and utensils shall be cleaned and sanitized after each day's use, or more frequently if necessary.
The department may approve alternative cleaning and sanitizing procedures under sub. (2)
(2) Alternative cleaning and sanitizing procedures. ATCP 88.14(2)(a)(a)
An egg handler may request the department to approve alternative cleaning and sanitizing procedures under this section. The department shall approve alternative cleaning and sanitizing procedures if the department determines that those alternative procedures will effectively prevent egg contamination and ensure the microbiological safety of the eggs.
The egg handler shall submit a written request to use alternative cleaning and sanitizing procedures as allowed under this subsection. The request shall include all of the following, and any other information required by the department:
A clear and complete description of the affected egg handling equipment, including any continuously-
operated equipment. The description shall identify sanitary design features that are relevant to the proposed cleaning and sanitizing procedures.
The types of eggs handled with the affected equipment, and the temperatures to which the eggs will be exposed during handling.
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.
A written statement, by the egg handler, that the alternative cleaning and sanitizing procedure has been evaluated and determined to be effective in preventing egg contamination and ensuring the microbiological safety of the eggs. The written statement shall be based on a written plan under subd. 5.
A written plan, prepared by qualified personnel, to ensure that the alternative cleaning and sanitizing procedure will be effective in preventing egg contamination and ensuring the microbiological safety of eggs. The written plan shall identify and assess foreseeable hazards, identify critical control points, identify parameter limits associated with the critical control points which must be met to ensure safety, and identify monitoring procedures and controls to ensure that the procedure is effective.
The department shall grant or deny a request under par. (a)
, in writing, 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.
The department may qualify or limit its approval under par. (c)
, as it deems appropriate. The department may withdraw its approval for cause, including information that casts doubt on the efficacy or implementation of the approved procedure.
An egg handler that implements an alternative cleaning and sanitizing procedure approved under this subsection shall do all of the following:
Control and monitor the procedure to ensure that it is implemented as approved, and is effective in preventing egg contamination and ensuring the microbiological safety of the eggs.
Promptly notify the department of any material deviation from the approved procedure, and any information that casts doubt on the efficacy of the procedure.
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.
(3) 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.
ATCP 88.14 History
History: CR 14-037: cr. Register April 2015 No. 712, eff. 5-1-15. ATCP 88.16(1)
Persons engaged in egg handling shall maintain a high degree of personal cleanliness, and shall observe good hygienic practices during all working periods. Persons engaged in egg handling 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 egg handling shall keep their fingernails clean and neatly trimmed.
(2) Clothing and jewelry.
Persons in egg handling areas shall wear clean, washable outer garments. Persons working in egg handling areas shall remove all jewelry from their hands and fingers before having any direct manual contact with eggs or egg contact surfaces. Jewelry shall not be worn in a manner which creates a risk of egg contamination. This subsection does not apply to plain band wedding rings.
(3) 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 an egg handling plant in any capacity that may result in the contamination of eggs, or in the contamination of equipment or utensils used to process or handle eggs:
A discharging or open wound, sore, or lesion on the hands, arms, or other exposed portions of the body.
(4) Consumption of food or beverages, and use of tobacco.
No person may consume food or beverages or use tobacco in any egg handling area, or in any area where egg processing equipment or utensils are cleaned or stored. Employees may not consume food or beverages or use tobacco except in designated areas which are separated from egg handling areas. This subsection does not prohibit a sanitary drinking water fountain in an egg handling area.