ATCP 70.16(1)(ar)(ar) Factors reducing the risk of foodborne illness may include competitive microorganisms, intended use or targeted consumer demographic, inhibitory compounds, temperatures, and any other factors that reduce the risk of pathogenic organism growth or toxin formation. ATCP 70.16(1)(b)(b) After review by the department, the proposed process may be denied and the department shall issue a letter of denial. If the alternate cleaning and sanitizing procedure is approved, the department shall issue a letter of approval, applicable for not more than 5 years, which shall be maintained on file at the food processing plant. ATCP 70.16(1)(c)(c) If a change is planned for the product or any process that affects the critical factors ensuring the safety of that product, the operator shall inform the department in writing prior to making a change. ATCP 70.16(2)(2) No approval required for an alternative cleaning and sanitizing frequency. An operator is not required to obtain written department approval for use of an alternative equipment and utensil cleaning and sanitizing frequency for the following equipment, provided that the operator cleans and sanitizes the equipment according to manufacturer specifications or according to a validated cleaning process filed with the department: ATCP 70.16(2)(d)(d) Equipment used in brining, aging, curing, and dry product blending processes. ATCP 70.16(2)(e)(e) Food contact surfaces of equipment used solely to process foods or food ingredients with low water activity (£ 0.85), or foods which are considered non-Potentially Hazardous Food (non-PHF/non-TCS) foods based on (2) (b) Table A or Table B for Potentially Hazardous Food (time/temperature control for safety food) in par. 1-201.10 (B) of ch. ATCP 75 Appendix, such as chocolate, fats and oils, liquid nutritive sweeteners, peanut butter, or similar foods. ATCP 70.16(2)(g)(g) Food contact surfaces of equipment used for brewing or fermentation of alcohol-containing beverages, such as beer brewing or wine fermentation, so long as the operator cleans and sanitizes equipment used following each brewing or fermentation batch. ATCP 70.16(2)(h)(h) Surfaces of aseptic processing equipment that contact food after the food has been sterilized, as long as system sterility is maintained. If system sterility is lost, an operator shall clean, sanitize and re-sterilize equipment. ATCP 70.16(2)(i)(i) Equipment used for food fermentations such as the manufacture of sauerkraut or cucumber pickles, development of one or more pure bacterial cultures, or development of starter cultures, so long as the operator cleans and sanitizes all equipment following each fermentation batch. ATCP 70.16(2)(j)(j) Equipment used for processing of products with a natural pH £ 4.0, so long as the operator cleans and sanitizes all equipment at the end of a continuous operation, not to exceed 30 days (720 hours). ATCP 70.16(2)(k)(k) Equipment used for maple syrup processing, so long as the operator cleans and sanitizes all equipment at the end of a continuous operation, not to exceed 40 days (960 hours). ATCP 70.16(2)(L)(L) Equipment used for bottled water processing, so long as the operator cleans and sanitizes all equipment at the end of a continuous operation, not to exceed 30 days (720 hours). ATCP 70.16 HistoryHistory: CR 17-073: cr. Register January 2020 No. 769, eff. 2-1-20; (1) (intro.), (a) renum. to (1) (ag), (ar) under s. 13.92 (4) (b) 1., Stats., Register January 2020 No. 769. ATCP 70.18ATCP 70.18 Obtaining approval of alternative cleaning and sanitizing frequency. ATCP 70.18(1)(1) Submission of request for approval of alternative cleaning and sanitizing frequency. ATCP 70.18(1)(am)(am) An operator may submit a written request for the department to approve alternative cleaning and sanitizing procedures. The request shall include all of the following, and any other information required by the department: 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.