ATCP 70.20(6)(c)1. 1. It shall be properly constructed and maintained to prevent contamination of the potable water or potable liquid. Water contact surfaces shall comply with s. ATCP 70.12 (2).

ATCP 70.20(6)(c)2. 2. It shall be cleaned, sanitized, and inspected on a routine basis.

ATCP 70.20(6)(c)3. 3. It may not be used to transport materials that may contaminate potable water or potable liquid that is subsequently transported in the bulk tanker or bulk container.

ATCP 70.20(6)(c)4. 4. It shall be effectively sealed to protect the potable water or potable liquid from contamination during transit.

ATCP 70.20 Note Note: Effective sealing systems include manhole cover gaskets and seals.

ATCP 70.20(6)(c)5. 5. It shall be properly stored and serviced to prevent contamination. When not in use, pumps, hoses, and fittings shall be properly maintained, capped, stored, and protected from contamination.

ATCP 70.20(7) (7) Culinary steam. Water used to produce culinary steam shall be potable. Water reclaimed from food processing operations may not be used to produce culinary steam unless it complies with sub. (3) (a) or (b). In boilers used to produce culinary steam, boiler water additives shall comply with 21 CFR 173.310.

ATCP 70.20(8) (8) Ice. Ice used to cool or maintain the temperature of foods shall be made from potable water. Ice used to cool or maintain the temperature of ready-to-eat foods shall not have been previously used for any other purpose. Ice shall be received, handled, and stored in a manner to prevent contamination or adulteration. Any ice which is not made on site shall be inspected upon receipt, and rejected if it is delivered in a way that has not adequately protected the ice from contamination.

ATCP 70.20 History History: CR 17-073: cr. Register January 2020 No. 769, eff. 2-1-20; correction in (1) (c), (2) (c), (6) (a) made under s. 35.17, Stats., Register January 2020 No. 769.

ATCP 70.22 ATCP 70.22 Food ingredients.

ATCP 70.22(1) (1) General. Food ingredients shall be safe, wholesome, and unadulterated, and shall comply with applicable standards of identity under s. 97.09, Stats. Raw agricultural commodities and other food ingredients shall be segregated and examined as necessary to determine whether they are clean and fit for processing. Processed foods and dairy products which are used as food ingredients shall be obtained from sources which comply with applicable licensing and inspection requirements.

ATCP 70.22(2) (2) Eggs and egg products. Only clean whole eggs, pasteurized eggs in liquid, frozen or dry form, or pasteurized egg products may be used in food processing. Eggs and egg products may be pasteurized during processing. Clean whole eggs shall be equivalent to USDA Grade B or better with shells intact.

ATCP 70.22 History History: CR 17-073: cr. Register January 2020 No. 769, eff. 2-1-20.

ATCP 70.24 ATCP 70.24 Food handling and storage.

ATCP 70.24(1) (1) General. Food shall be protected from contamination and decomposition while being processed, handled, conveyed, or held at a food processing plant. Food shall be processed and held in a manner which keeps the food in a safe, wholesome, and unadulterated condition. Potentially hazardous foods shall be processed and held at temperatures, or in a manner, which minimizes the potential for growth of undesirable microorganisms.

ATCP 70.24(2) (2) Food storage. Food storage areas shall be maintained in a clean, sanitary, and orderly condition, free from conditions which may result in the adulteration of food. Potentially hazardous foods shall be stored at safe temperatures. Storage areas shall be constructed and maintained so that waste water and other waste liquids do not drain into, or accumulate in, any storage area. Food shall not be stored in a manner which may attract or harbor pests.

ATCP 70.24(3) (3) food processing.

ATCP 70.24(3)(a) (a) Food processing shall be conducted under appropriate conditions and controls to minimize the potential for growth of undesirable microorganisms, or the contamination of food.

ATCP 70.24 Note Note: One way to comply with this requirement is to follow a HACCP plan which monitors and controls food safety variables at critical control points in the manufacturing process. Monitoring and controlling food safety variables such as time, temperature, humidity, water activity (aw), pH, pressure, and flow rate at critical control points can ensure that mechanical breakdowns, time delays, temperature fluctuations, and other conditions do not contribute to the decomposition or contamination of food.

ATCP 70.24(3)(b) (b) If potentially hazardous food is heated, refrigerated, or frozen in the course of processing, the internal temperature of the food shall be accurately monitored, as necessary, to ensure that safe temperatures are promptly attained and maintained.

ATCP 70.24(3)(c) (c) Potentially hazardous frozen foods, if thawed for processing, shall be thawed by one of the following methods:

ATCP 70.24(3)(c)1. 1. By placing the frozen food in a refrigerated space at a temperature of not more than 41° F (5° C).

ATCP 70.24(3)(c)2. 2. Placing the frozen food under potable running water, at a temperature of not more than 70° F (21° C), for no more time than is needed to thaw the food. Water velocity shall be sufficient to agitate loose particles and drain or float them away from the food being thawed.

ATCP 70.24(3)(c)3. 3. By microwave heating, if the food is fully cooked in the microwave oven, or if cooking is immediately completed in another cooking facility.

ATCP 70.24(3)(c)4. 4. In any cooking facility, as part of the process by which the food is fully cooked.

ATCP 70.24(4) (4) Bulk flour handling systems.

ATCP 70.24(4)(a) (a) Food contact surfaces of bulk flour handling equipment shall comply with the provisions of s. ATCP 70.12 (2). Pneumatic systems using storage bins constructed of semi-permeable cloth material are exempt from the requirement that surfaces be smooth and nonabsorbent, provided the surfaces can be effectively cleaned. Attachment mechanisms for holding inspection port covers, access doors, delivery pipe caps, or other removable accessories shall have no loose parts. Delivery pipe caps shall be kept in place, and secured against removal, except when a bulk flour handling system is in use. Outside installations shall be watertight or suitably covered to prevent entry of water and foreign material.

ATCP 70.24(4)(b) (b) Intake air used in pneumatic flour handling systems shall be filtered to exclude particles of 50 microns or larger. Air discharged from the system shall be filtered so that no visible dust escapes. Filters shall be readily removable for cleaning or replacement. Straight runs of pneumatic conveyors shall comply with the provisions of s. ATCP 70.12 (1), except that piping which is self-purging is exempt from accessibility requirements.

ATCP 70.24(5) (5) Raw ingredients and finished products; separate handling. Effective measures shall be taken to prevent cross contamination between raw ingredients and finished food products. Raw ingredients shall not be handled simultaneously with finished products in any part of a food processing plant if either the raw materials or the finished products are uncovered or unprotected, and if the handling may result in contamination.