ATCP 70.02(26)(26) “Ingredient water” means water used by a food processing plant as an ingredient for food. ATCP 70.02(27)(27) “Juice” means aqueous liquids expressed or extracted from fruits or vegetables, purées of the edible portions of fruits or vegetables, or combinations or concentrates of those liquids or purées, which are used as whole beverages or beverage ingredients. ATCP 70.02(28)(28) “Loin muscle” means the longitudinal quarter of the great lateral muscle of a fish, freed from skin, scales, visible blood clots, bones, gills, and viscera, and from the non-striated part of such muscle, which part is known anatomically as the median superficial muscle. ATCP 70.02(29)(29) “Major food allergen” includes any food or food ingredient, other than highly refined oil or an ingredient derived from highly refined oil, which contains protein derived from milk, eggs, finfish, crustacean shellfish, tree nuts, wheat, peanuts, or soybeans. “Major food allergen” does not include a food that is exempted by the secretary of the United States department of health and human services pursuant to 21 USC 321 (qq) (2). ATCP 70.02(30)(30) “Official Methods of Analysis” means the Official Methods of AOAC International, eighteenth edition revision 2 (2007). ATCP 70.02 NoteNote: Those portions of the “Official Methods of Analysis” cited in this chapter are on file with the department and the legislative reference bureau. The Official Methods of Analysis of AOAC International may be obtained from the AOAC International, 2275 Research Blvd., Rockville, MD 20850.
ATCP 70.02(31)(31) “Operations water” means water used by a food processing plant for cleaning equipment and utensils, transporting food, handwashing, or other cleaning or sanitizing purposes. ATCP 70.02(32)(32) “Organoleptic quality” means quality as assessed by means of sight, smell, touch, or taste. ATCP 70.02(33)(33) “Potentially hazardous food” also means “TCS (time/temperature controlled for safety) Food”, and has the meaning given in ch. ATCP 75 Appendix (Wisconsin Food Code), part 1-201.10 (B). ATCP 70.02(34)(34) “Processed fish” means fish that is preserved for human consumption by means of hot or cold smoking, curing, salting, drying, marinating, pickling, fermenting, or related processes. “Processed fish” does not include fish processed in accordance with ss. ATCP 70.36 or 70.38. ATCP 70.02(38)(38) “Retail” means selling food or food products directly to any consumer only for consumption by the consumer or the consumer’s immediate family or non-paying guests. ATCP 70.02(39)(39) “Roe” as used in s. ATCP 70.48 means fish eggs, including fish eggs that are still enclosed in the ovarian membrane. ATCP 70.02(40)(40) “Safe temperatures” for the holding or storage of potentially hazardous foods means one of the following as appropriate: ATCP 70.02(40)(b)(b) Temperatures at or below 41° F (5° C) for refrigerated foods, except as provided in par. (c). ATCP 70.02(40)(c)(c) Temperatures at or below 38° F (3.4° C) for refrigerated, raw fish, cold smoked fish, or raw fish products, that are vacuum packed and have only refrigeration as a critical control point. ATCP 70.02(40)(d)(d) Temperatures that maintain frozen food in a constantly frozen condition. ATCP 70.02(41)(41) “Salt content” means the percent salt (sodium chloride) as determined by the method described in sections 18.034 and 18.035 of the Official Methods of Analysis, multiplied by 100 and divided by the sum of the percent salt (sodium chloride) and the percent moisture in the finished product as determined by the method described in section 24.002 of the Official Methods of Analysis. ATCP 70.02(42)(42) “Sanitize” means the application of cumulative heat or chemicals that, when evaluated for efficacy, is sufficient to yield a reduction of 5 logs, which is equal to a 99.999% reduction of representative disease-causing microorganisms of public health importance on a food contact surface that has been previously cleaned of all soil, residue, and visible contaminants. ATCP 70.02(43)(43) “Single-service” means any utensil, container, or package, or any part of a utensil, container, or package, which is designed to be used only once. ATCP 70.02(44)(44) “Smoked fish” means any food obtained by subjecting fresh fish, frozen fish, dried fish, or cured fish to the direct action of smoke or smoke flavor, whether by burning wood or a similar burning material, or by applying a smoke-flavored solution, for the primary purpose of imparting the flavor and color of smoke to fish. This includes both cold-process smoked and hot-process smoked fish, and is considered “fish processing”. ATCP 70.02(45)(45) “Soda water beverage” means all beverages commonly known as soft drinks or soda water, whether carbonated, uncarbonated, sweetened, or flavored. “Soda water beverage” does not include alcohol beverages. ATCP 70.02(46)(46) “Utensil” means a hand-held or similarly portable container or device, such as a set of tongs, spatula, strainer, or scoop, which has one or more food contact surfaces and is used in the processing or handling of food at a food processing plant. “Utensil” does not include a food package. ATCP 70.02(47)(47) “Wholesale” means the sale of any food to a person or commercial entity who will either resell it, distribute it for resale, or use it as an ingredient in a product that will be then offered for sale. “Wholesale” includes those activities in which the processor relinquishes control of the food. “Wholesale” does not include the movement of food between two food processing plants or retail food establishments licensed to the same licensee, except for the movement of dairy products as specified in s. ATCP 65.04. ATCP 70.02 HistoryHistory: CR 17-073: cr. Register January 2020 No. 769, eff. 2-1-20; correction in (16), (22) (j), (29), (33), (40) (c), (47) made under s. 35.17, Stats., Register January 2020 No. 769.