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Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 87 - Honey And Maple Syrup › Subchapter II - Maple Syrup and Certain Other Maple Products › Section ATCP 87.22 - Operations water at food processing facilities used solely for the concentration of maple sap

Current through June 24, 2024
(1) Operations water as defined in s.
				  ATCP
				  70.02(31) used at food processing
				  plant facilities used solely for the concentration of maple sap shall be
				  obtained from a source that complies with ch. NR 811 or 812.
(2) Operations water shall be available in
				  consistently adequate quantity, and shall comply with the microbiological
				  drinking water standards in ch. NR 809.
(3) If a maple sap concentration facility
				  operator obtains operations water from a privately owned water system, the
				  operator shall sample that water at least once annually. The operator shall
				  have each sample tested by a laboratory certified under ch. ATCP 77, for
				  compliance with the microbiological drinking water standards in s.
				  NR
				  809.30.
(4) A maple sap concentration facility
				  operator shall keep on file, for at least one year, records of the results of
				  all microbiological and other tests conducted on operations water sampled at
				  the facility. Records shall be made available for division review or copying
				  upon request.
(5) Operations water,
				  transported from elsewhere to the maple sap concentration facility, shall be
				  transported in compliance with the requirements of s.
				  ATCP
				  70.20(6).
(6) Condensate from the thermal concentration
				  of maple sap may be collected for re-use, provided the collection equipment
				  does not contaminate, or have the potential to contaminate, the water. The
				  condensate shall be collected and stored in containers that meet the
				  requirements of s.
				  ATCP
				  70.26. Reclaimed condensate from the thermal
				  concentration of maple sap may be used to clean non-food-contact surfaces.
				  Reclaimed condensate from the thermal concentration of maple sap may be used to
				  clean evaporators and other equipment food-contact surfaces if approved by the
				  division in accordance with s.
				  ATCP
				  70.20(3).
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 87 - Honey And Maple Syrup › Subchapter II - Maple Syrup and Certain Other Maple Products › Section ATCP 87.24 - Maple-derived water

Current through June 24, 2024
Maple-derived water obtained by the reverse osmosis
					 treatment of maple sap may be used to clean evaporators or other equipment
					 surfaces that contact maple sap before the maple sap is subjected to
					 concentration by heating if all of the following apply:
(1) The maple-derived water does not have any
				  objectionable odors, flavors, or slime. The maple sap concentration facility
				  operator shall sample and organoleptically evaluate the maple-derived water
				  daily.
(2) Chemical treatment of
				  the maple-derived water complies with s.
				  ATCP
				  70.20(4).
(3) Any storage tank used to hold
				  maple-derived water shall be constructed to meet the requirements of s.
				  ATCP
				  70.12(2) and shall be emptied,
				  cleaned, and sanitized at least once every 24 hours.
(4) The maple-derived water shall not be
				  stored more than 24 hours before use.
(5) Distribution lines and hose stations used
				  to distribute the maple-derived water shall be clearly identified and not
				  permanently connected to food product vessels. If a distribution line is
				  temporarily connected to a food product vessel, there shall be an atmospheric
				  break and automatic controls to prevent the maple-derived water from contacting
				  food product.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 87 - Honey And Maple Syrup › Subchapter II - Maple Syrup and Certain Other Maple Products › Section ATCP 87.26 - Equipment and utensils used in food processing plant facilities used solely for concentration of maple sap

Current through June 24, 2024
(1) CONSTRUCTION
				  AND MAINTENANCE; GENERAL.
(a) Equipment and
				  utensils used at a licensed food processing plant in processing maple syrup or
				  shelf-stable concentrated maple sap using methods other than concentration, or
				  in processing non-shelf-stable concentrated maple sap, maple sap, and
				  maple-derived water, shall be constructed, used, and maintained in accordance
				  with s.
				  ATCP
				  70.12. Equipment and utensils used solely for
				  concentration of maple sap including tanks, bulk containers, filters,
				  hydrometers, thermometers, and skimmers, shall be of sanitary design and
				  construction. Lead or lead-alloy soldering may not be used in the construction
				  or repair of food-contact surfaces. Equipment and utensils used solely for
				  concentration of maple sap shall be readily accessible for cleaning and
				  inspection and shall be constructed so that items can be easily cleaned.
				  Equipment and utensils used solely for concentration of maple sap shall be kept
				  clean and in good repair.
(b) Food
				  contact surfaces of equipment and utensils shall be constructed of stainless
				  steel or of one or more other food-grade materials that are smooth, impervious,
				  nontoxic, non-corrodible, nonabsorbent, and durable under normal use
				  conditions. Food contact surfaces shall be easily cleanable, and shall be free
				  of breaks, open seams, cracks, or similar defects. Food contact surfaces shall
				  not impart any odor, color, taste, or adulterating substance to food. Food
				  contact surfaces shall be readily accessible for manual cleaning. A frame
				  encasing an evaporator hood connected to a vent shall be made of a smooth,
				  cleanable, food-grade material.
(c)
				  Single-service articles shall be stored in the original containers in which
				  they were received, or in other closed containers which will protect them from
				  contamination before use. Single-service articles may not be reused.
(d) Filtering materials such as socks and
				  presses shall be in a clean condition before use. Filter papers may not be
				  re-used.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 87 - Honey And Maple Syrup › Subchapter II - Maple Syrup and Certain Other Maple Products › Section ATCP 87.28 - Personnel standards in food processing plant facilities used solely for concentration of maple sap

Current through June 24, 2024
(1) GENERAL. Personnel, in a licensed food
				  processing plant facility used solely for concentration of maple sap to produce
				  maple syrup and shelf-stable concentrated maple sap, shall meet the
				  requirements of this section.
(2)
				  CLEANLINESS. Persons engaged in concentrating maple sap shall maintain a high
				  degree of personal cleanliness, and shall observe good hygienic practices
				  during all working periods. Persons engaged in concentrating maple sap shall
				  wash their hands before beginning work and upon returning to work after using
				  toilet facilities, eating, smoking, or engaging in other activities that may
				  contaminate the hands.
(3) EMPLOYEE
				  HEALTH. No person who, by medical examination or supervisory observation, has,
				  or is reasonably suspected of having, any of the following conditions may work
				  in a food processing facility used solely for concentration of maple sap, in
				  any capacity that may result in the contamination of food, or in the
				  contamination of equipment or utensils used to process or handle food:
(a) A reportable communicable
				  disease.
(b) Any symptom of an
				  acute gastrointestinal illness.
(c)
				  A discharging or open wound, sore, or lesion on the hands, arms or other
				  exposed portions of the body.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 87 - Honey And Maple Syrup › Subchapter II - Maple Syrup and Certain Other Maple Products › Section ATCP 87.30 - Processing liquid maple products or maple-derived water by methods other than concentration

Current through June 24, 2024
(1) Equipment and utensils used at a licensed
				  food processing plant in processing liquid maple products or maple-derived
				  water using methods other than concentration shall be constructed, used, and
				  maintained in accordance with s.
				  ATCP 70.12
(2) Equipment and utensils,
				  described in sub.
(1) , shall be cleaned and
				  sanitized in accordance with ss.
				  ATCP
				  70.14(7) to (10).
(3) Personnel, in licensed food processing
				  plants processing the products listed in this section, shall meet the
				  requirements of s.
				  ATCP
				  70.10.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 87 - Honey And Maple Syrup › Subchapter II - Maple Syrup and Certain Other Maple Products › Section ATCP 87.32 - Production of maple-derived water

Current through June 24, 2024
(1) PROHIBITED FOR
				  USE IN CERTAIN BEVERAGES. Maple-derived water may not be used as an ingredient
				  in bottled drinking water or a soda water beverage, as defined in s.
				  97.34(1),
				  Stats.
(2) EXEMPTION FROM BOTTLED
				  WATER REQUIREMENTS. The requirements for bottling establishments in subch. V of
				  ch. ATCP 70 are not applicable to bottled maple-derived water.
(3) DIVISION APPROVAL REQUIRED. The process
				  and equipment used for production of maple-derived water shall meet the
				  requirements of s.
				  ATCP 70.24(1) to
				  (3), and be reviewed and approved by the
				  division before use.
(4) ANNUAL
				  TESTING. The operator of a food processing plant producing maple-derived water
				  as ingredient water, as defined in s.
				  ATCP
				  70.02(26), shall collect a sample of
				  maple-derived water at least annually and have the sample analyzed at a
				  laboratory that is certified under ch. ATCP 77 to perform analysis of water for
				  coliform bacteria levels, standard plate count, and either turbidity or organic
				  content, as specified in s.
				  ATCP 70.20(3) (a)
				  4.
(5) STANDARDS. The maple-derived water shall
				  contain less than 1 coliform bacterium per 100 mL, have a standard plate count
				  of not more than 500 colony-forming units per 500 mL, and either turbidity of
				  less than 5 units or organic content of less than 12 mg per liter, as measured
				  by the chemical oxygen demand or permanganate-consumed tests, as specified in
				  s.
				  ATCP 70.20(3) (a)
				  4.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 87 - Honey And Maple Syrup › Subchapter II - Maple Syrup and Certain Other Maple Products › Section ATCP 87.34 - Recall plan

Current through June 24, 2024
(1) PLAN REQUIRED. A person holding a food
				  processing plant license under s.
				  97.29,
				  Stats., and processing, storing, or packaging liquid maple products or
				  maple-derived water, shall have a written plan for identifying and recalling
				  products processed at that food processing facility, should a recall become
				  necessary. The plan shall be updated as necessary, and shall be made available
				  to the division for inspection and copying upon request.
(2) PLAN CONTENTS. A plan pursuant to sub.(1)
				  shall meet the requirements of s.
				  ATCP 70.32.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 87 - Honey And Maple Syrup › Subchapter II - Maple Syrup and Certain Other Maple Products › Section ATCP 87.36 - Description and use of grade designations, terminology, and geographical designations to label containers of maple syrup

Current through June 24, 2024
(1) GRADING
				  REQUIREMENT AND USE OF GRADING TERMINOLOGY AND GEOGRAPHICAL DESIGNATIONS. A
				  person processing maple syrup, who is required under s.
				  ATCP
				  87.12(1) to hold a food processing
				  plant license, shall label maple syrup containers for sale, with the grade
				  designation in subs. (3) to (5), accurately describing the maple syrup in the
				  containers. Other persons processing maple syrup may label maple syrup
				  containers for sale with the grade designation in subs. (3) to (5) or the term
				  ungraded that accurately describes the maple syrup in the containers. If the
				  label on containers of maple syrup contains one or more of the Grade A color
				  class terms or flavor descriptors in sub. (6), then the label must include the
				  grade designation in subs. (3) to (5) or the term ungraded that accurately
				  describes the maple syrup in the containers. The Wisconsin geographical
				  designation may precede the grade designations in subs. (3) to (5) or the term
				  ungraded, if all maple syrup in the container was produced in Wisconsin by
				  concentrating maple sap. If some of the maple syrup in the container was
				  produced by concentrating maple sap outside of Wisconsin, the U.S. geographical
				  designation may precede the grade designation in sub. (3), but shall not
				  precede the grade designations in subs. (4) and (5). If some of the maple syrup
				  in the container was produced by concentrating maple sap outside of Wisconsin
				  but the container was filled and sealed in Wisconsin, the container may be
				  labeled "Bottled in Wisconsin" or "Packaged in Wisconsin".
(2) STANDARDS. The following grade
				  designations shall be used to label containers of maple syrup, when such
				  labeling is required under sub. (1), provided the product in the container is
				  accurately described by the definition of one of the stated grade designations
				  in subs. (3) to (5) and the grade A color class in sub. (6), if applicable. The
				  grade of a lot of maple syrup shall be determined by using the procedures in 7
				  CFR parts 52.1 to 52.83.
(3) GRADE
				  A. No deviants for damage shall be labeled as Grade A. The grade designation
				  Grade A may be applied to maple syrup that has all of the following
				  characteristics:
(a) Is not more than 68.9
				  percent solids content by weight, or 68.9 degrees Brix.
(b) Has good uniform color.
(c) Has good flavor and odor, and intensity
				  of flavor, or maple taste, normally associated with the color class in sub.
				  (6).
(d) Is free from off flavors
				  and odors considered as damage.
(e)
				  Is free from cloudiness, turbidity, sediment, and is clean.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 87 - Honey And Maple Syrup › Subchapter II - Maple Syrup and Certain Other Maple Products › Section ATCP 87.38 - Enforcement

Current through June 24, 2024
A person who violates this chapter may be prosecuted under
					 ss.
					 93.21 and
					 97.72,
					 Stats.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter I - General Provisions › Section ATCP 88.01 - Definitions

Current through June 24, 2024
(1) "Ambient temperature" means the
				  temperature of the air surrounding eggs or packages of eggs.
(2) "Balut" means a fertile egg which is
				  incubated for a period of time shorter than is necessary for
				  hatching.
(3) "Candling" means
				  carefully examining, in a dark place, the interior and exterior of a whole egg
				  that is placed in front of a strong light source.
(4) "Check" means an egg that has a broken
				  shell or crack in the shell but has intact shell membranes and no leaking of
				  contents.
(5) "Community-supported
				  agriculture business" means a farm with which individuals contract to regularly
				  receive two or more different agricultural products, which may include eggs,
				  originating from the farm.
(6)
				  "Consumer" means an individual purchasing eggs which will be consumed by the
				  individual, the individual's family, or the individual's non-paying
				  guests.
(7) "Department" means the
				  state of Wisconsin department of agriculture, trade and consumer
				  protection.
(8) "Dirty" means an
				  egg, with an unbroken shell, that has either of the following:
(a) Dirt or foreign material adhering to the
				  shell's surface.
(b) Prominent or
				  moderate stains covering more than 1/32 of the shell surface area if localized,
				  or 1/16 of the shell surface area if scattered.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter I - General Provisions › Section ATCP 88.02 - Licensing and Registration

Current through June 24, 2024
(1) FOOD PROCESSING
				  PLANT LICENSE REQUIRED. Except as provided under sub. (2), no egg handler may
				  conduct egg handling activities, including sales of eggs to a licensed egg
				  handler, retail food establishment, food processing plant, or
				  community-supported agriculture business, without a valid license issued by the
				  department for a food processing plant under s.
				  97.29,
				  Stats. The license holder shall meet all requirements of s.
				  ATCP
				  70.03.
(2)
				  LICENSE EXEMPTIONS. A food processing plant license is not required under s.
				  97.29,
				  Stats., or this section, for:
(a) An egg
				  producer collecting, packing, and storing eggs from a flock of not more than
				  150 laying birds and who only sells the eggs directly to consumers at the
				  premises where the eggs were laid, a farmers' market, or on an egg sales route.
				  The eggs may or may not be washed, candled, and graded, and shall be labeled as
				  ungraded and uninspected, and packages containing the eggs shall have the
				  seller's name, address, pack date, and a "sell-by" date not more than 30 days
				  after the pack date on them.
(b) An
				  egg producer collecting, packaging, and storing nest-run eggs from a flock of
				  laying birds owned by the producer and who is registered with the department
				  under sub. (4), and who sells the nest-run eggs to an egg handler. The producer
				  shall not sell obviously restricted eggs.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter I - General Provisions › Section ATCP 88.04 - Federal registrations and records

Current through June 24, 2024
(1) REGISTRATION
				  REQUIRED.
(a) An egg producer, licensed or
				  registered with the department, shall also be registered with the U.S. food and
				  drug administration, if required under
				  21
				  CFR 118.11 of the federal egg safety
				  rule.
(b) An egg producer or egg
				  handler who grades and packs eggs for the ultimate consumer, and is licensed
				  with the department, shall also be registered with the U.S. department of
				  agriculture, if required under
				  7 CFR
				  57.690 of the federal egg products inspection
				  act.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter II - Egg Facilities › Section ATCP 88.06 - Egg handling and storage facilities

Current through June 24, 2024
(1) CONSTRUCTION
				  AND MAINTENANCE; GENERAL. Buildings and facilities used in the operation of an
				  egg handling facility shall be of sound construction, and shall be capable of
				  being maintained in a clean and sanitary condition. The interior and exterior
				  portions of an egg handling facility, and the premises on which the egg
				  handling facility is located, shall be kept free of unhealthful or unsanitary
				  conditions, and shall be maintained in compliance with this chapter. The
				  premises surrounding an egg handling facility shall be well drained and shall
				  be kept in a clean and orderly condition. The premises shall be kept free of
				  accumulations of trash, garbage, and other potential health
				  nuisances.
(2) FLOORS, WALLS, AND
				  CEILINGS. Floors, walls, and ceilings in an egg handling facility shall be kept
				  clean and in good repair. Floors, walls, and ceilings in egg handling areas,
				  toilet rooms, and areas used for the cleaning or storage of equipment or
				  utensils shall be constructed of smooth, impervious, and easily cleanable
				  materials. This does not prohibit the use of easily cleanable anti-slip floors.
				  Walls and ceilings in egg handling areas shall be light colored. The junctions
				  of walls and floors in egg handling areas shall be coved to facilitate
				  cleaning. Floors which are waterflushed for cleaning, or on which water or
				  fluid wastes are discharged, shall have an adequate number of floor drains and
				  be adequately sloped to ensure proper drainage to the floor drains.
(3) DOORS AND WINDOWS. Doors, windows,
				  skylights, transoms, and other openings to the outside shall be tight-fitting,
				  free of breaks, and effectively screened or protected against the entry of
				  rodents, insects, birds, and other animals. External doors, other than overhead
				  doors in delivery areas, shall be self-closing. External doors shall be kept
				  closed when not in use.
(4)
				  LIGHTING.
(a) Lighting in every area of an
				  egg handling facility, whether natural or artificial, shall be sufficient for
				  the purpose for which the area is used.
(b) Artificial lights in egg handling areas
				  shall be equipped with protective shields or shatter resistant bulbs.
(c) The lighting of the interior of an egg
				  handling facility shall be adequate to disclose dirty eggs or packing materials
				  and egg or packing material defects that may affect the safety, sanitation, or
				  quality of eggs. Egg handling areas shall be illuminated to the following
				  levels measured 3 feet above the floor:
1.
				  Not less than 20 foot candles (215 lux) in egg handling areas, equipment and
				  utensil cleaning areas, handwashing areas, and toilet areas.
2. Not less than 10 foot candles (108 lux) in
				  egg storage areas.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter II - Egg Facilities › Section ATCP 88.08 - Egg handling rooms

Current through June 24, 2024
(1) EGG WASHING AND EGG GRADING ROOMS.
(a) Egg washing and grading rooms shall be
				  kept clean during washing, candling, grading, and packaging operations and
				  shall be thoroughly cleaned at the end of each day's operations.
(b) Areas in which manual candling is done
				  shall be dark enough to permit accurate determinations of egg
				  quality.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter II - Egg Facilities › Section ATCP 88.10 - Operations water

Current through June 24, 2024
(1) Operations water shall be obtained from a
				  source that complies with ch. NR 811 or 812.
(2) Operations water shall be available in
				  consistently adequate quantity, and shall comply with the health related
				  drinking water standards in ch. NR 809.
(3) If an egg handling facility operator
				  obtains operations water from a privately owned water system, the operator
				  shall sample that water at least once annually. The operator shall have each
				  sample tested by a laboratory certified under ch. ATCP 77, for compliance with
				  the microbiological standards under s.
				  NR
				  809.30.
(4) An egg handling facility operator shall
				  keep on file, for at least one year, the results of all microbiological and
				  other tests conducted on operations water sampled at the egg handling
				  facility.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter III - Equipment and Utensils › Section ATCP 88.12 - Equipment and utensil requirements

Current through June 24, 2024
(1) CONSTRUCTION
				  AND MAINTENANCE; GENERAL.
(a)
Sanitary design, accessibility, and cleanability.
Equipment
				  and utensils shall be of sanitary design and construction. Equipment and
				  utensils shall be readily accessible for cleaning and inspection and shall be
				  constructed so that items can be easily cleaned. Equipment and utensils shall
				  be kept clean and in good repair.
(b)
Egg contact surfaces.
Egg contact surfaces of equipment and utensils shall be constructed of
				  stainless steel or of one or more other materials which are smooth, impervious,
				  nontoxic, non-corrodible, nonabsorbent, and durable under normal use
				  conditions. Egg contact surfaces shall be easily cleanable, and shall be free
				  of breaks, open seams, cracks, or similar defects. Egg contact surfaces shall
				  not impart any odor, color, taste, or adulterating substance to food. Egg
				  contact surfaces shall be readily accessible for manual cleaning.
(c)
Single-service articles.
Single-service articles shall be stored in the original containers in which
				  they were received, or in other closed containers which will protect them from
				  contamination before use. Single-service articles shall not be
				  reused.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter III - Equipment and Utensils › Section ATCP 88.14 - Cleaning and sanitizing equipment and utensils

Current through June 24, 2024
(1) CLEANING AND
				  SANITIZING EQUIPMENT AND UTENSILS; GENERAL. Except as provided in sub. (3):
(a) All egg contact surfaces of equipment and
				  utensils shall be cleaned and sanitized after each day's use, or more
				  frequently if necessary.
(b)
				  Sanitizers and methods used to sanitize equipment shall comply with s.
				  ATCP
				  70.11.
(c)
				  The department may approve alternative cleaning and sanitizing procedures under
				  sub. (2).
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter IV - Egg Handling Operations › Section ATCP 88.16 - Personnel standards

Current through June 24, 2024
(1) CLEANLINESS. Persons engaged in egg
				  handling shall maintain a high degree of personal cleanliness, and shall
				  observe good hygienic practices during all working periods. Persons engaged in
				  egg handling shall wash their hands before beginning work and upon returning to
				  work after using toilet facilities, eating, smoking, or engaging in other
				  activities which may contaminate the hands. Persons engaged in egg handling
				  shall keep their fingernails clean and neatly trimmed.
(2) CLOTHING AND JEWELRY. Persons in egg
				  handling areas shall wear clean, washable outer garments. Persons working in
				  egg handling areas shall remove all jewelry from their hands and fingers before
				  having any direct manual contact with eggs or egg contact surfaces. Jewelry
				  shall not be worn in a manner which creates a risk of egg contamination. This
				  subsection does not apply to plain band wedding rings.
(3) EMPLOYEE HEALTH. No person who, by
				  medical examination or supervisory observation, has, or is reasonably suspected
				  of having, any of the following conditions may work in an egg handling plant in
				  any capacity that may result in the contamination of eggs, or in the
				  contamination of equipment or utensils used to process or handle eggs:
(a) A communicable disease.
(b) Any symptom of an acute gastrointestinal
				  illness.
(c) A discharging or open
				  wound, sore, or lesion on the hands, arms, or other exposed portions of the
				  body.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter IV - Egg Handling Operations › Section ATCP 88.18 - Temperature standards

Current through June 24, 2024
(1) TEMPERATURE BEFORE PACKING. Eggs that are
				  held by an egg handler before packing for more than 36 hours after they are
				  laid shall be kept at an ambient temperature of 45° Fahrenheit (7°
				  Celsius) or less. Eggs that have been refrigerated may be held at room
				  temperature, for up to 36 hours immediately before washing, to decrease the
				  risk of thermal checks caused by washing cold eggs with warm water.
Note
It is recommended that eggs be processed
					 and packed as soon as practicable and within 5 days after they are laid.
(2) TEMPERATURE AFTER PACKING.
				  Eggs which have been packed by an egg handler shall be kept at an ambient
				  temperature of 45° Fahrenheit (7° Celsius) or less at all times,
				  including while they are being transported.
(3) TEMPERATURE DURING TRANSPORT. During
				  transport to a retail food establishment and upon receipt at a retail food
				  establishment eggs shall be held at an ambient air temperature of 45°
				  Fahrenheit (7° Celsius) or less.
Note
Mechanical refrigeration is recommended
					 for eggs that are in transport for more than 4 hours.
(4) TEMPERATURE STANDARDS FOR RETAIL SALE.
				  Eggs held for retail sale shall be held at an ambient temperature of 41°
				  Fahrenheit (5° Celsius) or less.
(5) TEMPERATURE STANDARDS FOR BALUTS. Baluts
				  must be refrigerated upon removal from incubation and maintained at a
				  temperature of 41° Fahrenheit (5° Celsius) or less while transported,
				  stored, or held for retail sale.
(6) SALE OF FROZEN EGGS PROHIBITED. No person
				  may sell or offer for sale any shell eggs that have been frozen.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter IV - Egg Handling Operations › Section ATCP 88.20 - Egg cleaning and storage operations

Current through June 24, 2024
(1) Eggs shall be
				  cleaned to remove debris and stains.
(2) Dirty eggs may be dry cleaned with an egg
				  brush or rubbed with a sanding sponge and sand paper.
(3) Compounds used to clean or sanitize eggs
				  shall be either generally recognized as safe under 21 CFR parts 182 and 184,
				  and used in accordance with good manufacturing practices under
				  21 CFR
				  182.1; approved by the U.S. food and drug
				  administration as a food additive under 21 CFR parts 172 - 174, and 180, and
				  used in accordance with the conditions of this approval; approved by the U.S.
				  food and drug administration as a sanitizer under
				  21 CFR
				  178.1010, used at concentrations specified
				  therein, and registered for this use with the U.S. environmental protection
				  agency; or otherwise approved by the department.
(4) Ultraviolet light may be used to sanitize
				  eggs in accordance with
				  21
				  CFR 179.39.
(5) Water used to clean shell eggs shall be:
(a) At least 20° Fahrenheit warmer than
				  the eggs, and not colder than 90° Fahrenheit.
(b) Changed to maintain sanitary conditions
				  at least every 4 hours, by either continuous water exchange or by completely
				  emptying and refilling the wash tank, and at the end of each shift by emptying
				  and refilling the wash tank.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter IV - Egg Handling Operations › Section ATCP 88.22 - Candling; candling requirements

Current through June 24, 2024
A candling light or automated grading equipment is required
					 for determining the interior and exterior quality of eggs. Egg candling lights
					 and candling light areas shall meet the requirements of s.
					 ATCP 88.12(5)
					 (a) to (c). A candling light must be used to
					 verify the performance of automated grading equipment.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter IV - Egg Handling Operations › Section ATCP 88.24 - Grading standards for chicken eggs

Current through June 24, 2024
(1) GRADING
				  STANDARDS FOR CHICKEN EGGS. Except for chicken eggs clearly labeled as
				  "ungraded" as required under s.
				  ATCP 88.34(1)
				  (b), chicken eggs sold or distributed in this
				  state by an egg handler licensed under s.
				  ATCP
				  88.02 shall be labeled as grade AA, A, or B, and shall
				  conform to the U. S. grade standards specified for those grades under the
				  federal egg grading act and the U.S. standards, grades, and weight classes for
				  shell eggs.
(2) CHICKEN EGG SIZES.
				  Except for chicken eggs clearly labeled as "ungraded" as required under s.
				  ATCP 88.34(1)
				  (b), chicken eggs sold or distributed in this
				  state by an egg handler licensed under s.
				  ATCP
				  88.02 shall be labeled as Jumbo, Extra Large, Large,
				  Medium, Small, or Peewee, and shall conform to the United States size standards
				  specified for those sizes under the federal egg grading act and U.S. standards,
				  grades, and weight classes for shell eggs and shown in the table below.
Size or weight class
Minimum net weight per
							 dozen (ounces)
Minimum net weight per 30 dozen (pounds)
Minimum
							 net weight for individual eggs at rate per dozen (ounces)
Jumbo
30
56
29
Extra large
27
50.5
26
Large
24
45
23
Medium
21
39.5
20
Small
18
34
17
Peewee
15
28
-
United States grades and sizes are fully described in
						"United States Standards, Grades, and Weight Classes for Shell Eggs" (AMS 56),
						July 20, 2000, published by the Agricultural Marketing Service of the United
						States Department of Agriculture. A copy of the standards may be accessed
						online at:
http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004376
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter IV - Egg Handling Operations › Section ATCP 88.26 - Minimum tolerance standards

Current through June 24, 2024
(1) LIMITATIONS ON
				  SALE AND DISTRIBUTION. No person may sell or distribute for sale as human food
				  any eggs that fail to meet tolerance standards for U.S. Consumer Grade B eggs
				  under U.S. standards, grades, and weight classes for shell eggs, regardless of
				  whether the eggs are labeled as graded or ungraded eggs. No individual case of
				  Grade B quality eggs may contain a percentage of grade B quality eggs that is
				  more than 10 percentage points greater than the minimum permitted for the lot
				  average. This section does not apply to eggs which are clearly labeled as
				  "ungraded" as required under s.
				  ATCP 88.34(1)
				  (b) and which the egg producer sells directly
				  to a consumer on the premises where the eggs are produced or as part of a
				  community-supported agriculture business.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter IV - Egg Handling Operations › Section ATCP 88.28 - Restricted eggs

Current through June 24, 2024
(1) PROHIBITION AGAINST SALE OF RESTRICTED
				  EGGS.
(a) Except as provided in par. (b),no
				  person shall buy, sell, or transport, or offer to buy or sell, or offer or
				  receive for transportation any restricted eggs, and no egg handler shall
				  possess any restricted eggs or use any restricted eggs in the preparation of
				  human food.
(b) Egg producers
				  collecting eggs from a flock of more than 3,000 laying birds shall only sell,
				  transport, possess, or use restricted eggs in compliance with
				  7 CFR 57.100
				  of the federal egg products inspection act. Egg producers collecting eggs from
				  a flock of 3,000 or fewer laying birds shall:
1. Sell no more edible restricted eggs than
				  the amount allowed by the tolerances in the official standards for U.S.
				  Consumer Grade B shell eggs.
2.
				  Sell checks and dirties only on the premises where the eggs are produced
				  directly to consumers for use by the consumer and the consumer's non-paying
				  guests.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter IV - Egg Handling Operations › Section ATCP 88.30 - Shell egg protection; egg shell oil

Current through June 24, 2024
If oil is used to protect shell eggs, the oil shall meet
					 the requirements of
					 21 CFR 172.878
					 and 21 CFR 178.3620(a). Oil having any off odor, or that is obviously
					 contaminated, shall not be used to protect shell eggs. Any shell egg protection
					 oil treatment shall be performed in a manner that prevents egg contamination
					 and preserves egg quality. Eggs with excess moisture on the shell shall not be
					 treated with oil to protect the shell.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter V - Packing and Labeling › Section ATCP 88.32 - Egg packing

Current through June 24, 2024
(1) EGG PACKING TO MAINTAIN QUALITY. Eggs
				  shall be handled and packed to minimize the likelihood that condensation will
				  accumulate on the eggs, and so that a majority of the packed eggs are placed in
				  the package or shipping container with the small end down.
(2) EGG PACKAGE REQUIREMENTS. Egg packages
				  and shipping containers shall be all of the following:
(a) Clean and in good condition.
(b) Free of mold, mustiness, and
				  off-odors.
(c) Sufficiently strong
				  and durable to protect eggs from damage during normal distribution.
(d) Packing of eggs in used egg cartons shall
				  only be done using clean cartons on which all markings that do not pertain to
				  the eggs being sold, including brand name, USDA shield, date of pack,
				  expiration date, use-by date, quality, and size are obliterated.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter V - Packing and Labeling › Section ATCP 88.34 - Egg labeling

Current through June 24, 2024
(1) EGG PACKAGES. Except as provided under
				  sub. (3) (a), a package of eggs shall be labeled with all of the following:
(a) Information required under ch. ATCP 90,
				  including all of the following:
1. A
				  declaration of product identity under s.
				  ATCP
				  90.02.
2.
				  A declaration of responsibility under s.
				  ATCP
				  90.03. If the responsible person identified on the
				  package is not the person who packed the eggs, the package shall also include
				  the packer identification number or shell egg handler registration number
				  assigned by the U. S. department of agriculture, or the packer identification
				  number assigned by the state in which the packing operation is located. A U.S.
				  department of agriculture (USDA) packer number shall be preceded by the letter
				  "P". A state packer number shall be preceded by a 2-letter abbreviation which
				  identifies the state.
3. A
				  declaration of net quantity under ss.
				  ATCP
				  90.04 and 90.08(16) (c).
4. Nutrition labeling under s.
				  ATCP
				  90.10 and
				  21 CFR
				  101.9.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter V - Packing and Labeling › Section ATCP 88.36 - Labeling of baluts

Current through June 24, 2024
Each container of baluts shall be clearly and conspicuously
					 labeled to inform the consumer that the product is a "balut" or an "incubated
					 fertile egg" or such other term or phrase that is informative and not false or
					 misleading. The label should clearly indicate that the container of baluts
					 should be stored at a temperature 41°F or less.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter V - Packing and Labeling › Section ATCP 88.38 - Deceptive practices

Current through June 24, 2024
No person may do any of the following in connection with
					 the sale or distribution of eggs:
(1)
				  Misrepresent the grade, size, or quality of the eggs, the date on which the
				  eggs were packed, or the "sell by" or "use by" dates of the eggs.
Note
Terms such as "super jumbo" or "super one
					 dozen," are examples of misrepresentations under sub. (1).
(2) Make any unauthorized nutrient content or
				  health claims that do not comply with the requirements of 21 CFR part
				  101.
(3) Sell, offer for sale, or
				  distribute eggs in any misbranded package or shipping container.
(4) Offer for sale or sell eggs without
				  clearly indicating the grade and size of the eggs or that they are
				  ungraded.
(5) Offer for sale or
				  sell eggs laid by a species other than chicken, without clearly indicating the
				  species of bird that laid the eggs.
(6) Represent that eggs are fresh unless they
				  conform to grade standards specified for grade A or grade AA eggs under the
				  federal egg grading act.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter VI - Recordkeeping, Recall Planning, and Enforcement › Section ATCP 88.40 - Dealers buying eggs from producers; receipts

Current through June 24, 2024
(1) An egg producer
				  who sells eggs to any person for resale shall keep a written record of the
				  sale.
(2) Records for eggs sold by
				  grade or size shall include all of the following:
(a) The grades and sizes of the eggs sold by
				  the producer, including the number of dozen and price per dozen sold in each
				  grade and size category. Grades and sizes shall be determined according to s.
				  ATCP
				  88.24.
(b)
				  The date on which the eggs were graded.
(c) Whether the eggs were graded by or for
				  the person purchasing the eggs from the producer.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter VI - Recordkeeping, Recall Planning, and Enforcement › Section ATCP 88.42 - Recall plan

Current through June 24, 2024
(1) PLAN REQUIRED. An egg handler shall have
				  a written plan for identifying and recalling eggs processed at that egg
				  handling facility, should a recall become necessary. The egg handler shall
				  update the plan as necessary, and shall make it available to the department for
				  inspection and copying upon request.
(2) PLAN CONTENTS. A plan pursuant to sub.
				  (1), shall do all of the following:
(a)
				  Identify key individuals or positions that are responsible for planning,
				  approving, and implementing recalls on behalf of the egg handler.
(b) Identify key individuals or entities to
				  be contacted or consulted in connection with a recall.
(c) Include procedures for the routine
				  identification, dating, and tracking of egg lots, so that in a recall the
				  affected lots can be identified and distinguished from unaffected
				  lots.
(d) Include procedures to
				  enable routine identification, dating, and tracking of egg shipments from the
				  egg handling facility. Tracking shall identify shipment recipients and
				  contents, cross-referenced to lots, so that in a recall recipients of affected
				  lots can be contacted.
(e) Include
				  procedures for determining the nature and scope of a recall, including affected
				  egg lots, shipments, and shipment recipients.
(f) Include procedures for identifying and
				  communicating with affected persons, including suppliers, egg shipment
				  recipients, down-line buyers, consumers, government agencies, and
				  others.
(g) Identify potential
				  target audiences for recall information, including consumers, distributors, and
				  government agencies.
(h) Identify
				  potential methods for communicating with target audiences under par.
				  (g).
(i) Identify key information,
				  including the identity of the affected eggs, the reason for the recall, and
				  suggested actions to be taken by affected persons, which may be necessary to
				  communicate in a recall.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 88 - Egg Grading, Handling And Labeling › Subchapter VI - Recordkeeping, Recall Planning, and Enforcement › Section ATCP 88.44 - Enforcement

Current through June 24, 2024
A person who violates this chapter may be prosecuted under
					 ss.
					 93.21 and
					 97.72,
					 Stats.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 90-139 - Trade and Consumer Protection › Chapter ATCP 90 - Fair Packaging And Labeling › Section ATCP 90.01 - Definitions

Current through June 24, 2024
As used in this chapter:
(1) "Alcohol beverage" has the meaning given
				under s.
				125.02(1),
				Stats.
(2) "Bottled water" means
				all water packaged in bottles or other containers and sold or distributed for
				drinking purposes. "Bottled water" includes distilled water, artesian water,
				spring water, and mineral water, whether carbonated or uncarbonated.
(3) "Common fraction" means a numerical
				fraction, consisting of a numerator and denominator, which is reduced to its
				lowest terms and expressed in one of the following forms:
(a) In halves, quarters, eighths, sixteenths,
				or thirty- seconds.
(b) In thirds,
				if the fraction pertains to a linear measure expressed in yards or
				feet.
(c) In another form, if that
				form is firmly established in general consumer usage and trade
				custom.