ATCP 70.02(22)(f)(f) The washing and packaging of fresh fruits and vegetables if the fruits and vegetables are not otherwise processed at the packaging establishment. ATCP 70.02(22)(g)(g) The receipt and salvaging of distressed food for sale or use as food if the food is received, salvaged, and used solely by a charitable organization, and if contributions to the charitable organization are deductible by corporations in computing net income under s. 71.26 (2) (a), Stats. ATCP 70.02(22)(h)(h) The collection, packing, and storage of eggs from a flock of not more than 150 laying birds by an egg producer who only sells the eggs directly to consumers at the premises where the eggs were laid, at a farmers’ market, or on an egg-sales route as defined in s. ATCP 88.01. ATCP 70.02(22)(i)(i) The collection, packaging, and storage of nest-run eggs, as defined in s. ATCP 88.01, from a flock of laying birds by an egg producer who is registered with the department in accordance with s. ATCP 88.02 and who sells the nest-run eggs to an egg handler. ATCP 70.02(22)(j)(j) The packaging of seeds that have not been harvested until they have dried naturally in the field and are only handled by harvesting, storing, and packaging for sale as food. ATCP 70.02(23)(23) “Food processing plant” means any place used primarily for food processing, where the processed food is not intended to be sold or distributed directly to a consumer. “Food processing plant” does not include any mobile establishment, retail food establishment subject to the requirements of s. 97.30, Stats., or any restaurant or other establishment holding a license under s. 97.605, Stats., to the extent that the activities of that establishment are covered by s. 97.30, Stats., or the license under s. 97.605, Stats. ATCP 70.02(24)(24) “Hazard analysis and critical control point plan” or “HACCP plan” means a food processing plan under which a food processing plant operator effectively identifies, and prevents, controls, or eliminates food safety hazards by monitoring food safety parameters at critical control points, and by controlling those parameters within critical limits. ATCP 70.02(25)(25) “Hot-process smoked fish” or “hot-process smoke flavored fish” means fish that is either of the following: ATCP 70.02(25)(a)(a) Fully cooked or heat treated, or sold or represented as being fully cooked or heat treated, so that the internal temperature of the fish has been maintained for at least 30 minutes at not less than 145° F (62.8° C) or an equivalent process validated for lethality against pathogenic organisms. ATCP 70.02(25)(b)(b) Fully cooked or heated in accordance with par. (a) and treated with smoke or smoke flavoring to give it a smoked flavor. 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.