ATCP 81.20(3)(3) Dairy plant identification. The serial or individual identification number assigned by the department for the dairy plant at which the cheese was made. ATCP 81.20(4)(4) Date of manufacture. The month, date and year of manufacture for the cheese. The date of manufacture may be abbreviated using an alphanumeric or all numeric format. The abbreviation shall clearly identify the month, date and year, or a Julian calendar date consisting of a 2 digit designation for the year of manufacture followed by a 3 digit Julian date. ATCP 81.20(5)(5) Vat identification. The alpha or numerical designation of the vat which identifies a specific vat or chronological sequence of manufacture when more than one vat of cheese is manufactured in the same vat on the same day. ATCP 81.20 NoteNote: A manufacturer’s label will substantially comply with this subsection if it uses one of the following alternative formats for each label requirement under subs. (1) to (5):
ATCP 81.20 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93; cr. (6), Register, January, 1996, No. 481, eff. 2-1-96; CR 99-151: am. (intro.) and (4) and r. (6), Register July 2001, No. 547 eff. 8-1-01. ATCP 81.21ATCP 81.21 Labeling cheese from other states or foreign countries. ATCP 81.21(1)(a)(a) General requirements. If cheese from other states or foreign countries is received in Wisconsin for further packaging or distribution, the cheese shall be plainly labeled or identified under par. (b) or (c). The label shall appear on the outside container or receptacle in which the cheese is received in this state. ATCP 81.21(1)(b)(b) Out-of-state identification. Cheese originating from states other than Wisconsin shall be identified by all of the following: ATCP 81.21(1)(b)2.2. Identification by name or numerical code of the state of manufacture or origin. If code number identification is used, the number shall be the 2 digit code number assigned for individual states by the National Conference of Interstate Milk Shipments. ATCP 81.21(1)(b)3.3. The dairy plant serial number assigned by the state licensing agency to the dairy plant in which the cheese was manufactured. ATCP 81.21(1)(c)(c) Foreign country identification. Cheese originating from a foreign country shall be identified with both of the following: ATCP 81.21(1)(c)2.2. The name of the foreign country in which the cheese was manufactured. ATCP 81.21(2)(2) Wisconsin grade labeling prohibited. No person may use any Wisconsin grade mark or Wisconsin grade label designation on cheese manufactured in another state or country. ATCP 81.21 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93; correction in (1) (a) 2. made under s. 13.93 (2m) (b) 7., Stats., Register, May, 1999, No. 521; CR 99-151: r. and recr. (2), Register July 2001, No. 547 eff. 8-1-01. ATCP 81.215ATCP 81.215 Age labeling of cheese. If the label on any bulk cheese or retail package of cheese states that the cheese is “aged” or “cured,” the label shall state the minimum length of time in days, months or years that the cheese has been aged or cured since it was manufactured. ATCP 81.215 HistoryHistory: CR 99-151: cr. Register July 2001, No. 547 eff. 8-1-01. ATCP 81.22ATCP 81.22 Cheese grades and grade labels. ATCP 81.22(1)(1) Grades. Cheese manufactured and sold in this state shall be graded or identified in one of the following categories, according to the grade standards applicable to the particular cheese variety in subchs. IV to VII, if there is a Wisconsin grade standard for that variety in subchs. IV to VII: ATCP 81.22(2)(a)(a) Wisconsin certified premium grade AA, Wisconsin grade A, or Wisconsin state brand. The grade mark for cheese grades under sub. (1) (a) or (b) shall consist of a miniature outline map of the boundaries of Wisconsin with the cheese grader’s license number and the name of the applicable grade, as determined by the cheese grader, enclosed within the outline map. The type shall be spaced and designed so as to be legible and present a symmetrical appearance. ATCP 81.22 NoteNote: The following are illustrations of the grade mark requirements under s. ATCP 81.22 (2) (a): ATCP 81.22(2)(b)(b) Wisconsin grade B. The grade mark for cheese graded as Wisconsin grade B shall consist of a diamond-shaped figure with the grader’s license number and the words “Wisconsin grade B”enclosed with the border. The type shall be spaced and designed so as to be legible and present a symmetrical appearance. ATCP 81.22 NoteNote: The following is an illustration of the grade mark requirements under s. ATCP 81.22 (2) (b). ATCP 81.22(2)(c)(c) Wisconsin grade C. The grade mark for cheese graded as Wisconsin grade C shall consist of approximately a 1 inch square with the grader’s license number and the words “Wisconsin grade C” enclosed within the square. The type shall be spaced and designed so as to be legible and present a symmetrical appearance. ATCP 81.22 NoteNote: The following is an illustration of the grade mark requirements under s. ATCP 81.22 (2) (c). ATCP 81.22(2)(d)(d) Wisconsin grade D. The grade label for cheese graded as Wisconsin grade D shall consist of the words “Wisconsin grade D”on 3 separate lines, followed immediately with the grader’s license number below the grade designation. The information may not be enclosed within any figure, but shall be spaced and designed so as to be legible and present a symmetrical appearance. ATCP 81.22 NoteNote: The following is an illustration of the grade mark requirements under s. ATCP 81.22 (2) (d). ATCP 81.22(2)(e)(e) Undergrade. The grade label for cheese graded as Undergrade shall consist of the word “Undergrade” followed with the grader’s license number immediately below. The information may not be enclosed within any figure, but shall be spaced and designed so as to be legible and present a symmetrical appearance. ATCP 81.22 NoteNote: The following is an illustration of the grade mark requirements under s. ATCP 81.22 (2) (e). ATCP 81.22(2)(f)(f) Not graded. All cheese which has not been graded under this chapter shall be plainly designated with the words “Not Graded” in prominent or conspicuous type size. The designation shall be applied to the cheese, the cheese wrapper or container, or to a tag attached to the container. The designation shall be affixed at the manufacturing location or at the location where the cheese is first delivered in this state, prior to further sale or shipment. The “Not Graded” designation may not be used as an alternate grade determination if grade correction is necessary. ATCP 81.22 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93; am. (1) (b) and (2) (a), r. (1) (c), renum. (1) (d) to (h) to be (1) (c) to (g), Register, January, 1996, No. 481, eff. 2-1-96; CR 99-151: am. (1), Register July 2001, No. 547 eff. 8-1-01. ATCP 81.23(1)(1) General. Any cheese represented to be of one of the grades under s. ATCP 81.22 (1) shall conform to the standards and characteristics for the labeled grade, and shall be graded by a licensed grader or by the department. After the grade is determined, a grade mark or label under s. ATCP 81.22 (2) shall be affixed to the cheese, to the cheese wrapper or container, or to a tag attached to the container before the cheese enters wholesale channels of distribution. ATCP 81.23(2)(2) Moisture and milkfat content. The moisture and milkfat content requirements of each variety of cheese for which grade standards are set forth in this chapter shall comply with the standards of identity for the cheese variety under s. 97.09 (1), Stats. ATCP 81.23(3)(3) State grade certification. All cheese graded as Wisconsin certified premium grade AA shall have the grade certified by a department grader. No person may use the Wisconsin certified premium grade AA label on cheese which has not been certified by the department. The department may also certify, upon request, a cheese grade other than Wisconsin certified premium grade AA. The department shall charge a fee to cover its cost to perform a grade certification under this subsection, regardless of whether the certification is mandatory or voluntary. Cheese which develops any objectionable defect after department grade certification shall be regraded by a licensed cheese grader. Appropriate changes shall be made in the grade labeling before further distribution or sale of the cheese. ATCP 81.23(4)(4) Minimum age of cheese for state grade certification. All cheese except Swiss or emmentaler cheese offered for grade certification under sub. (3) shall be at least 10 days old on the date of certification. Swiss or emmentaler cheese shall be at least 60 days old on the date of certification. Age shall be determined from the date of manufacture. ATCP 81.23(5)(a)(a) To grade cheese from any vat lot, a grader shall withdraw and evaluate at least one plug from a cheese sample selected at random from that vat lot. The grader shall withdraw each plug with a cheese trier that complies with par. (b). ATCP 81.23(5)(b)(b) A cheese trier shall comply with the following requirements, as applicable: ATCP 81.23(5)(b)1.1. A cheese trier used to draw a cheese plug for the purpose of grading any cheese variety other than barrel cheese shall be constructed with a 6 inch barrel. The trier shall be tapered from a 13/16 inch diameter at the large end to a 10/16 inch diameter on the small end. The cutting depth of the barrel shall be 1/4 inch at the small end and 3/8 inch at the large end. ATCP 81.23(5)(b)2.2. A cheese trier used to draw a plug of barrel cheese for the purpose of grading shall have a barrel which is not less than 9 inches in length. A trier for barrel cheese shall be tapered from a 15/16 inch diameter at the large end to a 11/16 inch diameter at the small end. The cutting depth of the barrel shall be 1/2 inch at the large end tapered to 5/16 inch at the small end. ATCP 81.23(5)(b)3.3. A cheese trier used to draw a plug for grading conventional sizes of brick and muenster cheese shall be constructed with a 5 inch long barrel tapered from a diameter of 5/8 inch at the large end to a diameter of 15/32 inch on the small end. The cutting depth of the barrel shall be 7/32 inch at the small end and 5/16 inch at the large end. ATCP 81.23(5m)(5m) Swiss cheese grading procedure. To grade Swiss or emmentaler cheese from any vat lot, a grader shall use the following procedure in place of the procedure under sub. (5): ATCP 81.23(5m)(a)(a) The grader shall determine flavor and body characteristics by withdrawing and evaluating at least one plug from a cheese sample selected at random from the vat lot. The grader shall withdraw the plug with a trier, inserting the trier at the approximate center of the largest flat surface area on the cheese sample. The grader shall withdraw and evaluate a full trier plug of cheese, except that a grader may withdraw and evaluate a less-than-full trier plug if the cheese is not deep enough to permit withdrawal of a full trier plug. ATCP 81.23(5m)(b)(b) Except as provided in par. (c) or (d), a grader shall determine texture, color and eye characteristics by evaluating a cheese wheel or block selected at random from the vat lot. The grader shall divide the cheese wheel or block approximately in half, and shall evaluate the 2 exposed cut surfaces. ATCP 81.23(5m)(c)(c) If cheese from a vat lot has been cut into sizes smaller than a wheel or block, a grader may determine texture, color and eye characteristics by evaluating already exposed cut surfaces without making additional cuts. ATCP 81.23(5m)(d)(d) At the request of the cheese owner, a grader may determine the texture, color and eye characteristics of a vat lot by withdrawing and evaluating at least one plug of cheese selected at random from that vat lot, rather than by evaluating cut surfaces under par. (b) or (c). The grader shall withdraw and evaluate the plug according to par. (a). The grader shall disclose, on the grade certification or inspection report, that the grader used this grading. The authorized representative of a cheese owner may request this grading method on behalf of the cheese owner. ATCP 81.23(6)(6) Regrading. Cheese which has developed any objectionable flavor or other defect after grading shall be regraded. Original grade labels shall be removed and correct grade labels applied. When cheese is regraded, the “Not graded” designation may not be used as an alternative to the actual regraded designation. ATCP 81.23(7)(7) Appealing grade changes. A licensed cheese grader may appeal a grade change ordered by a department cheese grader. The petition may consist of a request for review by a department grading specialist of the original grade determination. The cost of the grade determination review shall be charged to the petitioner. Any party affected by a grade certification may also appeal to the department as provided in s. 93.11 (4) and (5), Stats. The appeal shall be requested in writing and shall be made not later than 10 days following the date of delivery of the cheese to the purchaser. ATCP 81.23(8)(8) Arbitration. If disagreement occurs between a producer and a buyer as to the grade of cheese, the disagreement may be resolved by arbitration. The cheese may not be moved or further processed pending arbitration. Either party to the transaction may request appointment of a grade arbitration committee. The committee shall consist of 3 arbitrators, selected from a list of licensed graders compiled by the department. Each party shall appoint one arbitrator and the 2 arbitrators initially selected shall appoint a third. The decision of the arbitration committee on the grade of the cheese shall bind the parties. The party who requests arbitration shall pay the costs of arbitration. ATCP 81.23 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93; am. (4), Register, January, 1996, No. 481, eff. 2-1-96; CR 01-057: r. and recr. (5) (a), renum. (5) (b) to (d) to be (5) (b) 1 to 3., cr. (5) (b) (intro.) and (5m), Register June 2002 No. 558, eff. 7-1-02. ATCP 81.24ATCP 81.24 Cheese grade labeling of retail packages. ATCP 81.24(1)(1) General. A retail food establishment licensed under s. 97.30, Stats., or a food processing plant licensed under s. 97.29, Stats., may obtain a cheese grade labeling permit from the department. A permit holder may affix a cheese grade label to retail packages of graded cheese purchased in bulk by the permit holder if the bulk lot has been graded as Wisconsin Certified Premium Grade AA, Wisconsin Grade A or Wisconsin State Brand and the cheese is cut, packaged and labeled for retail distribution. No retail food establishment may grade label retail packages of cheese without a permit from the department. Retail grade labeling shall comply with this section. A dairy plant licensed under s. 97.20, Stats., may cut, wrap and grade label cheese for retail distribution if the cheese is graded by a cheese grader licensed under s. 97.175, Stats., and the retail packages are grade labeled as required under s. ATCP 81.22. ATCP 81.24(2)(2) Bulk grade determination. Retail packages of cheese grade labeled under sub.(1) shall consist of cut and packaged cheese which has been graded under this chapter in a bulk unit. The bulk unit of graded cheese shall bear a grade label applied by a licensed grader or department employee authorized to grade cheese. The bulk unit of graded cheese shall be re-examined by a licensed grader prior to being cut, packaged and labeled. ATCP 81.24(3)(3) Retail package grade labeling. The department shall issue a permit identification number to each grade labeling permit holder under sub. (1). The identification number shall consist of the letter prefix “P”, followed by a three digit identification number. When affixing a grade label to retail packages of graded cheese under this section, the permit holder shall print the specified grade and the permit holder’s identification number within a miniature outline map of the boundaries of the state of Wisconsin. The type shall be designed and spaced so as to be legible and present a symmetrical appearance. ATCP 81.24 NoteNote: The following are illustrations of the grade mark requirements under s. ATCP 81.24 (3). ATCP 81.24 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93; am. (1), Register, January, 1996, No. 481, eff. 2-1-96; CR 99-151: am. (1) and (3), Register July 2001, No. 547 eff. 8-1-01. ATCP 81.25(1)(1) Content. Licensed cheese graders shall maintain records showing all of the following: ATCP 81.25(1)(d)(d) The grade of the cheese as determined by the cheese grader for each lot of cheese. ATCP 81.25(2)(2) Record retention. Records required under this section shall be retained by the grader for a period of 2 years and are subject to inspection by the department upon request. ATCP 81.25 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93; CR 99-151: cr. (1) (e), Register July 2001, No. 547 eff. 8-1-01. ATCP 81.30(1)(1) Traditional styles. Cheese may be manufactured and sold in the traditional styles set forth in sub. (2). ATCP 81.30(2)(2) Standards. Each of the following cheese styles shall conform to the weight and size standards for that style as indicated in the following chart. ATCP 81.30 HistoryHistory: Cr. Register, April, 1993, No. 448, eff. 5-1-93; CR 99-151: am. (2) (chart), Register July 2001, No. 547 eff. 8-1-01. ATCP 81.31ATCP 81.31 Cheese container requirements. ATCP 81.31(1)(1) Cheese hoops. Cheese hoops shall be of the correct size and shape, so that cheese which is molded in the hoop conforms to the weight and size standards specified under s. ATCP 81.30 (2). ATCP 81.31(2)(2) New cheese boxes. All cheese boxes or containers shall be securely nailed or bound together so that they are strong enough to carry the weight of the cheese the box or container is designed to carry. Cheese boxes and containers shall conform to all of the following requirements: ATCP 81.31(2)(a)(a) The dimensions of the box or container shall be adequate to enable easy entry and removal of the cheese while conforming the finished product to the weight and size standards of s. ATCP 81.30 (2). The container shall thoroughly envelop and protect the cheese. ATCP 81.31(2)(b)(b) All cheese boxes shall be clean and free of insects or other forms of contamination prior to sale or use. ATCP 81.31(2)(c)(c) Boxes manufactured from wood or veneer shall be constructed of commercially dry materials and contain not more than 18% moisture prior to sale or use as a receptacle for cheese.
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Chs. ATCP 55-89; Food, Lodging, and Recreation Safety
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