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 Note Note: The following are illustrations of the grade mark requirements under s. ATCP 81.24 (3).

ATCP 81.24 History History: 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 ATCP 81.25 Recordkeeping.

ATCP 81.25(1) (1) Content. Licensed cheese graders shall maintain records showing all of the following:

ATCP 81.25(1)(a) (a) The name of the person for whom the cheese is graded.

ATCP 81.25(1)(b) (b) The quantity or amount of cheese graded.

ATCP 81.25(1)(c) (c) The date of grading.

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(1)(e) (e) The information required under s. ATCP 81.20 (1) to (5).

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 History History: 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.

subch. III of ch. ATCP 81 Subchapter III —Cheese Styles, Boxes and Hoops

ATCP 81.30 ATCP 81.30 Cheese styles.

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.

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ATCP 81.30 History History: 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 81.31 ATCP 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.

ATCP 81.31(2)(d) (d) Scale boards may not contain in excess of 18% moisture.

ATCP 81.31(2)(e) (e) The name and address of the manufacturer shall be plainly stamped, impressed or labeled in type at least 1/4 inch high on the body of all boxes or containers manufactured for use as a receptacle or container for cheese.

ATCP 81.31(3) (3) Used cheese boxes.

ATCP 81.31(3)(a) (a) Before being reused as cheese containers, all previously used boxes shall be reconditioned as necessary, and shall be thoroughly cleaned. Reused boxes shall be free from adhering material, objectionable odors, mold, or other unsanitary conditions.