ATCP 88.14(2)(b)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 88.14(2)(b)4.4. 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. ATCP 88.14(2)(b)5.5. 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. ATCP 88.14(2)(c)(c) 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. ATCP 88.14(2)(d)(d) 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. ATCP 88.14(2)(e)(e) An egg handler that implements an alternative cleaning and sanitizing procedure approved under this subsection shall do all of the following: ATCP 88.14(2)(e)1.1. 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. ATCP 88.14(2)(e)2.2. 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 88.14(2)(e)3.3. 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 88.14(3)(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 HistoryHistory: CR 14-037: cr. Register April 2015 No. 712, eff. 5-1-15. ATCP 88.16(1)(1) Cleanliness. 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. ATCP 88.16(2)(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. ATCP 88.16(3)(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: ATCP 88.16(3)(c)(c) A discharging or open wound, sore, or lesion on the hands, arms, or other exposed portions of the body. ATCP 88.16(4)(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. ATCP 88.16 HistoryHistory: CR 14-037: cr. Register April 2015 No. 712, eff. 5-1-15. ATCP 88.18(1)(1) Temperature before packing. Eggs that are held by an egg handler before packing for more than 36 hours after they are laid shall be kept at an ambient temperature of 45° Fahrenheit (7° Celsius) or less. Eggs that have been refrigerated may be held at room temperature, for up to 36 hours immediately before washing, to decrease the risk of thermal checks caused by washing cold eggs with warm water. ATCP 88.18 NoteNote: It is recommended that eggs be processed and packed as soon as practicable and within 5 days after they are laid.
ATCP 88.18(2)(2) Temperature after packing. Eggs which have been packed by an egg handler shall be kept at an ambient temperature of 45° Fahrenheit (7° Celsius) or less at all times, including while they are being transported. ATCP 88.18(3)(3) Temperature during transport. During transport to a retail food establishment and upon receipt at a retail food establishment eggs shall be held at an ambient air temperature of 45° Fahrenheit (7° Celsius) or less. ATCP 88.18 NoteNote: Mechanical refrigeration is recommended for eggs that are in transport for more than 4 hours.
ATCP 88.18(4)(4) Temperature standards for retail sale. Eggs held for retail sale shall be held at an ambient temperature of 41° Fahrenheit (5° Celsius) or less. ATCP 88.18(5)(5) Temperature standards for baluts. Baluts must be refrigerated upon removal from incubation and maintained at a temperature of 41° Fahrenheit (5° Celsius) or less while transported, stored, or held for retail sale.