reglab/statecodes huggingface dataset:
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 81 - Cheese Grading, Packaging And Labeling › Subchapter IX - Baby Swiss Cheese; Standard of Identity and Labeling › Section ATCP 81.93 - Nomenclature and label declaration

Current through June 24, 2024
The name of the food described in s.
					 ATCP
					 81.91(1) shall be baby Swiss cheese.
					 The product label shall include an ingredient declaration setting forth, in
					 descending order of predominance by weight, the common or usual name of each
					 ingredient used in the food. Enzymes of animal, plant or microbial origin may
					 be declared as enzymes. If the product is made from pasteurized milk, it shall
					 be so labeled.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 82 - Bulk Milk Collection, Sampling, and Transportation › Section ATCP 82.01 - Definitions

Current through June 24, 2024
(1) "Bulk milk tanker" means a mobile bulk
				container used to transport milk, fluid, milk products, whey, or whey cream in
				bulk from a dairy farm, or to, or from, a dairy plant in this state. "Bulk milk
				tanker" includes a mobile bulk container which is permanently mounted on a
				motor vehicle or which is designed to be towed by a motor vehicle, and includes
				all equipment and accessories related to the mobile bulk container. "Bulk milk
				tanker" does not include a mobile bulk container which is used by a milk
				producer solely to transport that producer's own milk.
(1m) "Bulk milk tanker cleaning facility"
				means a facility where a bulk milk tanker or its appurtenances are cleaned and
				sanitized.
(1s) "Bulk milk weigher
				and sampler" means any person who collects official milk samples and may
				transport raw milk from a farm, or raw milk or fluid milk products to, or from,
				a dairy plant, receiving station, or transfer station.
(2) "Bulk tank" means a permanent or
				semi-permanent tank, container, or silo used to receive, cool, or store bulk
				quantities of milk on a dairy farm. "Bulk tank" does not include milk
				cans.
(3) "Dairy farm" means any
				place where one or more milking animals are kept for the production of
				milk.
(4) "Dairy plant" means any
				place where a dairy product is manufactured or processed for sale or
				distribution as human food, and includes a receiving station or transfer
				station.
(4m) "Department" means
				the Wisconsin department of agriculture, trade and consumer
				protection.
(5) "Milk" means the
				lacteal secretion of milking animals and includes skim milk and
				cream.
(7) "Milk producer" means
				any person who owns or operates a dairy farm, and sells or distributes milk
				produced on that farm.
(7m)
				"Milking animals" means all of the following:
(a) Cows, sheep, and goats.
(b) Other hooved animals whose milk is
				collected and distributed for human consumption.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 82 - Bulk Milk Collection, Sampling, and Transportation › Section ATCP 82.02 - Bulk milk tanker; grade A permit

Current through June 24, 2024
(1m) PERMIT
				REQUIRED. No person may operate a bulk milk tanker to transport milk or fluid
				milk products for sale or use as grade A milk or grade A dairy products unless
				the department, or an equivalent regulatory agency in another state, has issued
				a valid grade A permit for that bulk milk tanker and the information required
				under sub. (7) (b) is displayed on the bulk milk tanker as required under sub.
				(7) (c). A grade A permit is not transferable between bulk milk
				tankers.
(2) PERMIT APPLICATION. An
				application for a grade A permit under sub. (1m) shall be made on a form
				provided by the department. An application shall include all of the following:
(a) The applicant's name, address, and
				telephone number.
(b) A description
				of the bulk milk tanker including make, serial number, and capacity.
(c) The city, village, or town, and state in
				which the bulk milk tanker is customarily kept.
(d) Any other information which the
				department reasonably requires for identifying and permitting of the bulk milk
				tanker.
(e) All applicable fees and
				surcharges required under subs. (5) and (6).
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 82 - Bulk Milk Collection, Sampling, and Transportation › Section ATCP 82.04 - Bulk milk weigher and sampler; license and grade A permit

Current through June 24, 2024
(1) LICENSE
				REQUIRED. Except as provided under sub. (2), no person may do either of the
				following unless that person holds a valid bulk milk weigher and sampler
				license issued by the department under s.
				98.146,
				Stats., and this section:
(a) Weigh or
				measure milk, for payment purposes.
(b) Collect test samples of milk required
				under s.
				ATCP
				65.38.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 82 - Bulk Milk Collection, Sampling, and Transportation › Section ATCP 82.06 - Bulk milk tankers; construction and maintenance

Current through June 24, 2024
(1) SANITARY
				CONSTRUCTION. Bulk milk tankers, including equipment and accessories, shall be
				of sanitary design and construction, and shall comply with
3-A Sanitary
				Standards for Stainless Steel Automotive Transportation Tanks for Bulk Delivery
				and Farm Pick-Up Service
, No. 3A 05-15 (November 24, 2002).
(2) MAINTENANCE. Bulk milk tankers, including
				equipment and accessories, shall be kept clean and in good repair.
Copies of the 3-A Standards are on file with the
					 department and the legislative reference bureau. Copies may be obtained from
					 3-A Sanitary Standards, Inc. Online Store at
http://www.techstreet.com
.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 82 - Bulk Milk Collection, Sampling, and Transportation › Section ATCP 82.08 - Cleaning and sanitizing bulk milk tankers

Current through June 24, 2024
(1) CLEANING AND
				SANITIZING REQUIRED. A bulk milk tanker operator shall ensure the following:
(a) No person may operate a bulk milk tanker
				unless the bulk milk tanker is cleaned immediately after each day's use and
				sanitized prior to the next day's use. A bulk milk tanker, including all
				attached dairy product pumps and hoses, shall be cleaned and sanitized
				according to this section. A bulk milk tanker shall be re-sanitized if the
				tanker has not been used for more than 96 hours after last being
				sanitized.
(b) Except as provided
				in par. (c), a bulk milk tanker is not required to be cleaned or sanitized
				between loads during a 24 hour period, provided that the bulk milk tanker is
				cleaned after that day's use and sanitized prior to the next day's
				use.
(c) Milk and dairy product
				pumps and hoses shall be cleaned and sanitized whenever those pumps or hoses
				remain unused for more than 4 hours.
(d) No person may operate a bulk milk tanker
				unless the tanker bears a tag under sub. (4) showing that it has been cleaned
				and sanitized according to this section.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 82 - Bulk Milk Collection, Sampling, and Transportation › Section ATCP 82.10 - Collecting milk from dairy farms

Current through June 24, 2024
(1) COLLECTION
				FREQUENCY.
(a) If milk from a grade A or
				grade B dairy farm violates a standard under s.
				ATCP
				65.70 on any single test, milk from that farm shall be
				collected at least one every 2 days until a subsequent test shows that the milk
				from that dairy farm complies with that standard. This paragraph does not
				require a bulk milk weigher and sampler to collect milk if collection would
				violate ch. ATCP 65.
(b) A dairy
				plant operator receiving milk from a dairy farm shall immediately notify the
				bulk milk weigher and sampler and milk producer whenever milk from that dairy
				farm must be collected more frequently in order to comply with par. (a). No
				dairy plant operator may receive milk collected in violation of par. (a).
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 82 - Bulk Milk Collection, Sampling, and Transportation › Section ATCP 82.12 - Milk samples for testing

Current through June 24, 2024
(1) SAMPLE
				REQUIRED.
(a) A bulk milk weigher and sampler
				or other individual shall collect a sample of a producer's milk before that
				milk is commingled with milk from any other producer. The bulk milk weigher and
				sampler or other individual who collects the sample shall be licensed under s.
				98.146
				or
				97.17,
				Stats.
(b) A bulk milk weigher and
				sampler who collects milk from a dairy farm bulk tank shall collect the milk
				sample under par. (a). The bulk milk weigher and sampler shall collect the milk
				sample from the bulk tank before the bulk milk weigher and sampler transfers
				the bulk tank contents to a bulk milk tanker. The bulk milk weigher and sampler
				shall collect the sample according to sub. (2). The milk sample may not be
				commingled with a milk sample from any other bulk tank.
(c) If a milk producer milks directly to a
				bulk milk tanker, an individual licensed under s.
				98.146
				or
				97.17,
				Stats., shall collect a milk sample under par. (a) from the bulk milk tanker
				before the tanker contents are commingled with milk from any other milk
				producer. The individual shall collect the sample according to sub. (3). The
				milk sample may not be commingled with a milk sample from any other bulk milk
				tanker or dairy farm bulk tank.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 82 - Bulk Milk Collection, Sampling, and Transportation › Section ATCP 82.14 - Delivering milk to dairy plant

Current through June 24, 2024
(1) Except in the
				event of a traffic accident, vehicle breakdown, or similar emergency, no milk
				from a bulk milk tanker may be unloaded from a bulk milk tanker or transferred
				to another bulk milk tanker at any place other than a dairy plant licensed
				under s.
				97.20, Stats., and
				s.
				ATCP
				65.04, or a dairy plant licensed under equivalent laws
				of another state. If milk is unloaded or transferred at any location other than
				a licensed dairy plant, the person having custody of the milk shall notify the
				department of that unloading or transfer before that milk is processed or
				shipped to any other location.
(2)
				Milk shall be unloaded or transferred from a bulk milk tanker in a manner that
				avoids contamination of milk or milk contact surfaces. Air entering a bulk milk
				tanker when the tanker is unloaded shall be filtered to prevent contamination
				of milk and milk contact surfaces.
(3) A bulk milk tanker shall be cleaned and
				sanitized when empty as provided under s.
				ATCP
				82.08.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 82 - Bulk Milk Collection, Sampling, and Transportation › Section ATCP 82.16 - False samples or records

Current through June 24, 2024
No person may do any of the following, or conspire with
				  another person to do any of the following:
(1) Falsely identify any milk
				sample.
(2) Submit a false or
				manipulated milk sample to a dairy plant operator or testing
				laboratory.
(3) Submit, to a dairy
				plant operator or testing laboratory, a milk sample collected in violation of
				this chapter.
(4) Misrepresent the
				amount of milk collected from a dairy farm, or falsify any record or report
				required under this chapter.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 83 - Dairy Product Advertising And Labeling › Section ATCP 83.01 - Definitions

Current through June 24, 2024
In this chapter:
(1) "Bovine somatotropin" or BST" means the
				protein growth hormone that is produced naturally in the pituitary glands of
				cows and that occurs naturally in the milk of cows. "Bovine somatotropin"
				includes bovine somatotropin represented by any name or symbol, such as "bovine
				growth hormone" or" BGH."
(2)
				"Dairy product" has the meaning given in s.
				97.20(1)
				(b), Stats.
(3) "Milk" has the meaning given in s.
				97.01(10),
				Stats.
(4) "Person" means an
				individual, corporation, cooperative, partnership, limited liability company,
				association or other business organization or entity.
(5) "rBST-free claim" means any direct or
				implied claim that a dairy product contains no synthetic bovine somatotropin,
				or is made from milk produced without the use of synthetic bovine somatotropin.
				"rBST-free claim" includes a statement made under s.
				ATCP
				83.02(5) (b) by a supplier of dairy
				products or ingredients, but does not include a milk producer affidavit under
				s.
				ATCP
				83.02(7).
(6) "Sale" means advertising, promoting,
				labeling, distributing, offering for sale or selling a dairy product in this
				state, whether at wholesale or retail.
(7) "Synthetic bovine somatotropin" or "rBST"
				means bovine somatotropin fabricated by recombinant DNA technology or other
				means. Synthetic bovine somatotropin" includes synthetic bovine somatotropin
				represented by any name or symbol, such as "artificial bovine growth hormone,"
				"recombinant bovine growth hormone," "artificial bovine somatotropin,"
				"recombinant bovine somatotropin" or "rBGH."
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 83 - Dairy Product Advertising And Labeling › Section ATCP 83.02 - Synthetic bovine somatotropin; advertising and label claims

Current through June 24, 2024
(1) A person
				may, in connection with the sale of a dairy product, represent that the dairy
				product is "farmer certified rBST-free" if the representation complies with
				this section.
Note:
See s.
				  97.25,
				  Stats. Subsection (1) does not prohibit the use of other rBST-free claims that
				  comply with this section.
(2) No person may do any of the following in
				connection with the sale of a dairy product:
(a) Make any rBST-free claim that is false,
				deceptive or misleading.
(b) Make
				any rBST-free claim without appropriate qualifying statements under subs. (3)
				and (4).
(c) Make any rBST-free
				claim unless that person possesses reasonable substantiation for that claim
				when the claim is made. Substantiation shall comply with sub. (5).
(d) Represent, directly or by implication,
				that dairy products produced with milk from cows treated with synthetic bovine
				somatotropin differ significantly in composition from other dairy
				products.
(e) Represent, directly
				or by implication, that dairy products produced with milk from cows treated
				with synthetic bovine somatotropin are of lower quality, or are less safe or
				less wholesome than other dairy products.
(f) Represent, directly or by implication,
				that a dairy product contains no bovine somatotropin.
Note:
Since bovine somatotropin occurs naturally
				  in milk, a statement that milk is "BST-free" or "BGH-free" is false unless the
				  statement is clearly modified to refer to synthetic bovine somatotropin.
				  Synthetic bovine somatotropin may be designated as "rBST" or
				  "rBGH."
(g) Make any
				rBST-free claim for a dairy product if that dairy product, or any ingredient of
				that dairy product, is made with milk from cows treated with synthetic bovine
				somatotropin.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 83 - Dairy Product Advertising And Labeling › Appendix A - SAMPLE LABEL STATEMENTS

Current through June 24, 2024
These are sample label statements which would be acceptable
				  for fluid milk under the rule, provided all other requirements of the rule are
				  met. The use of equivalent words or phrases is not prohibited. Note that rBGH
				  and rBST are considered to be equivalent, interchangeable terms. For dairy
				  products other than fluid milk, the statement "from cows not treated with rBST"
				  should be altered to read "made with milk from cows not treated with rBST."
See PDF for table
For non-label claims, such as those made in advertising and
				  point-of-purchase displays, all qualifying statements must be at least as clear
				  and conspicuous as the primary statement. All qualifying statements must be
				  placed directly in conjunction with the primary statement.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 85 - Butter Grading And Labeling › Section ATCP 85.01 - Definitions

Current through June 24, 2024
As used in this chapter:
(1) "Department" means the Wisconsin
				department of agriculture, trade and consumer protection.
(2) "Body characteristic" means one of the
				physical attributes related to the texture of a sample of butter, as set forth
				under s.
				ATCP
				85.04(1) (b).
(3) "Butter" has the meaning given in s.
				97.01(1r),
				Stats.
(4) "Color characteristic"
				means one of the attributes related to the quality of coloration in a sample of
				butter, as set forth under s.
				ATCP
				85.04(1) (c).
(5) "Cream" means the liquid milk product
				high in fat separated from milk which, after adjustment by adding milk,
				concentrated milk, dry whole milk, skim milk, concentrated skim milk, or nonfat
				dry milk, contains not less than 18% milkfat.
(6) "Flavor characteristic" means one of the
				attributes organoleptically determined by taste and smell and ascribed to a
				sample of butter for grading purposes, as set forth under s.
				ATCP
				85.04(1) (a).
(7) "Grade" means the quality grade or score
				of a sample of butter as defined in s.
				97.176(3),
				Stats.
(8) "Intensity," as applied
				to a flavor, body, color or salt characteristic of butter, means the degree to
				which the characteristic is present in a sample of butter, as provided under s.
				ATCP
				85.04(2).
(9) "Milk" has the meaning given in s.
				97.01(10)
				(a), Stats.
(10) "Salt characteristic" means one of the
				attributes related to the saltiness of a sample of butter, as set forth under
				s.
				ATCP
				85.04(1) (d).
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 85 - Butter Grading And Labeling › Section ATCP 85.02 - Procedure for determining Wisconsin butter grades

Current through June 24, 2024
The Wisconsin grade of butter shall be determined on the
				  basis of a representative butter sample, tested and rated according to the
				  following sequential steps:
(1) Each
				applicable flavor characteristic of the sample shall be identified under s.
				ATCP
				85.04(1) (a), and the relative
				intensity of the characteristic shall be determined under s.
				ATCP
				85.04(2). A preliminary letter grade
				designation is given to the butter sample on the basis of the sample's flavor
				characteristic and intensity, using the table under s.
				ATCP
				85.05(1). When more than one flavor
				characteristic is discernible in a sample of butter, the flavor classification
				of the sample shall be established on the basis of the flavor that carries the
				lowest grade.
(2) Each applicable
				body, color and salt characteristic of the sample shall be identified under s.
				ATCP
				85.04(1) (b), (c) and (d), and the
				intensity of the characteristics shall be determined under s.
				ATCP
				85.04(2). Based on body, color and
				salt characteristics, and the intensity of the characteristics, the sample
				shall be given any requisite disratings, using the table under s.
				ATCP
				85.05(2).
(3) The final Wisconsin butter grade for the
				sample shall be established on the basis of the flavor classification, subject
				to disratings for body, color and salt characteristics, using the tables under
				s.
				ATCP
				85.05(2), (3) and (4). When
				disratings for body, color and salt characteristics exceed the allowable amount
				for any flavor classification, the final Wisconsin grade shall be lowered
				accordingly. Final Wisconsin butter grades shall meet the specifications set
				forth under s.
				ATCP
				85.03.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 85 - Butter Grading And Labeling › Section ATCP 85.03 - Specifications for Wisconsin butter grades

Current through June 24, 2024
Specifications for final Wisconsin grades of butter are set
				  forth in this section. Compliance with grade specifications is determined
				  according to the procedure set forth under s.
				  ATCP
				  85.02. The flavor, body, color and salt
				  characteristics specified or allowed for butter grades under this section have
				  the meanings set forth in s.
				  ATCP
				  85.04(1). The degrees of intensity
				  for a specified or allowed butter characteristic under this section are set
				  forth in s.
				  ATCP
				  85.04(2).
(1) Wisconsin Grade AA butter conforms to the
				following:
(a) It shall possess a fine and
				highly pleasing butter flavor.
(b)
				It may possess a feed or culture flavor to a slight degree or cooked flavor to
				a definite degree, or any combination of these characteristics.
(c) It shall be made from sweet cream of low
				natural acid to which a starter culture may or may not have been
				added.
(d) The total allowable
				disratings in body, color and salt characteristics are limited to one-half
				(1/2).
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 85 - Butter Grading And Labeling › Section ATCP 85.04 - Butter characteristics; intensity of characteristics

Current through June 24, 2024
(1) BUTTER
				CHARACTERISTICS.
(a)
Flavor
				characteristics.
For grading purposes, the flavor of a sample of
				butter shall be based upon the presence or absence of one or more of the
				following characteristics, organoleptically determined by taste and smell:
1. "Acid" means the butter lacks a delicate
				flavor or aroma and is associated with a lactic acid condition, which is
				present other than as a result of the use of a lactic acid producing culture,
				but there is no indication of sourness.
2. "Aged" means the butter is characterized
				by lack of freshness.
3. "Bitter"
				means the butter has an astringent effect, similar to the taste of quinine, and
				produces a puckery sensation.
4.
				"Coarse" means the butter lacks a fine, delicate, smooth flavor.
5. "Cooked" means a smooth, nutty-like
				character resembling a custard flavor.
6. "Culture" means a slightly acid aromatic
				flavor, characteristic of a lactic acid producing culture.
7. "Feed" means an aromatic flavor
				characteristic of the feeds eaten by cows.
8. "Flat" means the absence or lack of a
				natural butter flavor.
9. "Malty"
				means a distinctive, harsh flavor suggestive of malt.
10. "Musty" means a flavor which is
				suggestive of the aroma of a damp vegetable cellar.
11. "Neutralizer" means a flavor suggestive
				of bicarbonate of soda or the flavor of similar alkaline compounds.
12. "Old Cream" means a flavor of aged cream
				characterized by lack of freshness, and which imparts a rough aftertaste on the
				tongue.
13. "Scorched" means an
				intensified flavor more distinct than "coarse", and which imparts a harsh
				aftertaste suggestive of excessive heating.
14. "Smothered" means a bland flavor
				suggestive of improperly cooling the cream prior to churning.
15. "Storage" means a flavor characterized by
				lack of freshness and more intensified than "aged" flavor.
16. "Utensil" means a flavor suggestive of
				unclean utensils and equipment.
17.
				"Weed" means an aromatic flavor characteristic of the weeds eaten by
				cows.
18. "Whey" means a flavor or
				aroma characteristic of the acid development of cheese whey.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 85 - Butter Grading And Labeling › Section ATCP 85.05 - Wisconsin butter grades; classification and disrating tables

Current through June 24, 2024
(1) TABLE I.
				Classification of Flavor Characteristics.
Flavor Classification
Identified Flavor
AA
A
B
Undergrade
Acid
-
s
d
p
Aged
-
s
d
p
Bitter
-
s
d
p
Coarse
-
s
d
p
Cooked
d
-
-
-
Culture
s
d
p
-
Feed
s
d
p
-
Flat
-
s
d
p
Malty
-
-
s
d
Musty
-
-
s
d
Neutralizer
-
-
s
d
Old Cream
-
-
d
p
Scorched
-
-
s
d
Smothered
-
s
d
p
Storage
-
s
d
p
Utensil
-
-
s
d
Weed
-
-
s
d
Whey
-
-
s
d
(2)
				TABLE II. Characteristics and Disratings In Body, Color and Salt.
Disratings
Characteristic
Slight
Definite
Pronounced
Body
Crumbly
1/2
1
11/2
								- 2
Gummy
1/2
1
11/2
								- 2
Leaky
1/2
1
2
Mealy or Grainy
1/2
1
11/2
								- 2
Ragged-boring
1
2
21/2
								- 3
Short
1/2
1
11/2
								- 2
Sticky
1/2
1
11/2
								- 2
Weak
1/2
1
11/2
								- 2
Color
Mottled
1
2
21/2
								- 3
Speckled
1
2
21/2
								- 3
Streaked
1
2
21/2
								- 3
Wavy
1/2
1
11/2
								- 2
Salt
Gritty
1
2
21/2
								- 3
Sharp
1/2
1
11/2
								- 2
(3)
				TABLE III. Relation of Final Wisconsin Butter Grade to Preliminary Flavor
				Classification as Affected by Total Disrating.
Preliminary Flavor Classification
Total Disrating
Final Wisconsin Grade
Grade AA
1/2
AA
Grade AA
1
A
Grade AA
11/2
B
Grade AA
2 or greater
Undergrade
Grade A
1/2
A
Grade A
1
B
Grade A
11/2
								or greater
Undergrade
Grade B
1/2
B
Undergrade
1/2
								or greater
Undergrade
(4)
				TABLE IV. Examples of the Relation of Wisconsin Butter Grade to Flavor
				Classification and Total Disratings in Body, Color and Salt Characteristics.
Flavor Classification
Body
Disratings Color
Salt
Total Disratings
Permitted Total Disratings
Disratings In
Excess of
Total Permitted
Wis. Grade
AA
1/2
0
0
1/2
1/2
0
AA
AA
1/2
1/2
0
1
1/2
1/2
A
AA
0
1
0
1
1/2
1/2
A
AA
1/2
1
0
11/2
1/2
1
B
A
1/2
0
0
1/2
1/2
0
A
A
0
1/2
1/2
1
1/2
1/2
B
A
0
1
0
1
1/2
1/2
B
A
1/2
1/2
1/2
1/2
1/2
1
Undergrade
B
1/2
0
0
1/2
1/2
0
B
B
1/2
1/2
0
1
1/2
1/2
Undergrade
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 85 - Butter Grading And Labeling › Section ATCP 85.06 - Grade labeling

Current through June 24, 2024
(1) DEFINITION OF TERMS.
(a) Selling butter "at retail" shall mean
				selling for consumption or use, or for any purpose other than resale as butter,
				regardless of quantity, and shall include selling to persons who sell meals or
				lunches. The term shall not include selling with and as a part of any meal or
				lunch.
(b) "Label" means a display
				of written, printed or graphic matter on the outside container or wrapper of
				the retail package of butter.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 85 - Butter Grading And Labeling › Section ATCP 85.07 - Licensing of graders

Current through June 24, 2024
(1) No person shall certify or attempt to
				certify that any butter conforms to a grade or the specifications therefor
				established under these regulations without a license from the department.
				Licenses to certify the grade of butter shall be issued as provided in s.
				97.175,
				Stats. The provisions of said s.
				93.06(7),
				Stats., governing revocation or suspension of licenses, and the conduct of
				licensees shall be applicable to persons licensed to certify the grade of
				butter. Application for license shall be in writing on a form furnished by the
				department, naming the location where the grading is to be done. Unless written
				approval is granted by the department, no licensee shall grade butter at a
				location other than one authorized on the license.
(2) A person applying for a license under
				sub. (1) shall pay a biennial license fee of $75.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 85 - Butter Grading And Labeling › Section ATCP 85.08 - Arbitration of grade disputes

Current through June 24, 2024
In case of disagreement under any sales contract as to the
				  grade of any butter, any party to the contract may file with the department a
				  written request for the appointment of an arbitration committee to consist of 3
				  arbitrators. Each party to the dispute shall select one arbitrator and such 2
				  arbitrators shall select a third. All such arbitrators shall be state or
				  federal licensed graders. The decision of a majority of such arbitrators as to
				  the grade of butter shall be final. The party requesting the arbitration
				  committee shall be responsible for the payment to each arbitrator of a fee of
				  $20 for each day or part thereof engaged in arbitration duties, and a round
				  trip travel allowance of 10 cents per mile computed from place of
				  residence.
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 I - Honey › Section ATCP 87.01 - Definitions

Current through June 24, 2024
In this subchapter:
(1) "Chunk honey" is comb honey surrounded by
				  extracted honey.
(2) "Clean" means
				  free from foreign material when strained through standard bolting cloth of 86
				  meshes per inch at a temperature of not more than 130°
				  Fahrenheit.
(3) "Color". The color
				  for honey of the grades Wisconsin Fancy and Wisconsin No. 1 shall be determined
				  by the Pfund color-scale instrument as follows:
Pfund scale readings (in millimeters)
WhiteUnder 35
Golden From 35 to 85
Dark Over 85
(4) "Comb honey" is honey contained in the
				  cells of comb. As sold at retail, "comb honey" means comb honey in
				  sections.
(5) "Cut comb honey" is
				  comb honey cut out to a uniform size.
(6) "Department" means the state of Wisconsin
				  department of agriculture, trade and consumer protection.
(7) "Evenly capped" means that combs shall be
				  free from pronounced irregularities in the surface.
(8) "Extracted honey" is honey which has been
				  separated from the crushed or uncrushed comb by centrifugal force, gravity,
				  straining, or other means. Extracted honey of the "crystallized type" shall be
				  uniformly granulated, smooth and fine in texture, and when liquefied at
				  130°Fahrenheit shall meet all other requirements of the grade
				  represented.
(9) "Fairly clean"
				  means free from foreign material when strained through 2 thicknesses of
				  cheesecloth of 36 by 40 mesh at a temperature of not more than 130°
				  Fahrenheit.
(10) "Firmly attached"
				  means that the comb shall be attached to wood sections at least 85% of the way
				  around.
(11) "Good quality" comb
				  honey means honey which is commercially salable, not containing cells of pollen
				  or honeydew of insect origin, not extensively granulated, poorly ripened, sour
				  or weeping, and not in leaking, injured or patched up sections.
(12) "Honey" means the natural sweet
				  substance produced by honey bees from the nectar of plants or from secretions
				  of living parts of plants or excretions of plant-sucking insects on the living
				  parts of plants, which the bees collect, transform by combining with specific
				  substances of their own, deposit, dehydrate, store and leave in the honey comb
				  to ripen and mature. When honey comes from the nectars of plants it can be
				  called blossom honey or nectar honey. When honey comes mainly from excretions
				  of plant-sucking insects on the living parts of plants or secretions of living
				  parts of plants, it can be called honeydew honey.
(13) "Not projecting" means that no part of
				  the comb shall project beyond the outer edge of the sections.
(14) "Uniformly colored" means that all cells
				  contained in any section shall be of the same color.
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 I - Honey › Section ATCP 87.015 - Honey standard

Current through June 24, 2024
No person may represent, directly or by implication in
					 connection with the sale, offering for sale, or advertising or distributing for
					 sale of any product, that the product is "honey" unless the product meets the
					 criteria for "honey" described in Part One, Section 3.1 through Part One,
					 Section 4.2 of the Codex Alimentarius, number 12-1981 (revised 2001) adopted by
					 the United Nations food and agriculture organization and the World Health
					 Organization.
Copies of the Codex Alimentarius, number 12-1981 (revised
						2001) are on file with the department and the legislative reference bureau.
						Copies may also be obtained at
www.codexalimentarius.net/download/standards/310/cxs_012e.pdf
.
Note: Violations of s. ATCP 87.015 are subject to the
						penalties in s.
						97.72, Stats., and the
						injunctive remedy provided in s.
						97.73, Stats. A
						competitor or other person who suffers damage as a result of a violation may
						also pursue the private remedy provided under s.
						100.187(3)
						(b),
						Stats.
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 I - Honey › Section ATCP 87.017 - Wisconsin certified honey

Current through June 24, 2024
(1) PROHIBITION. No
				  person may represent, directly or by implication in connection with the sale,
				  offering for sale, or advertising or distributing for sale of any product, that
				  the product is "Wisconsin certified honey" unless that product meets all of the
				  following requirements:
(a) It complies with
				  the honey standard in s.
				  ATCP
				  87.015.
(b) It was collected from honey bee hives in
				  this state.
(c) Its producer holds
				  a valid approval under sub. (2).
Note: Violations of s. ATCP 87.017 are subject to the
					 penalties in s.
					 97.72, Stats., and the
					 injunctive or other remedies provided in s.
					 100.187(2)
					 (b), Stats.
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 I - Honey › Section ATCP 87.02 - Industry grading

Current through June 24, 2024
(1) Each producer or packer of honey shall be
				  entitled to grade and label the honey produced or packed by him or her in
				  conformity with the standards established by this order.
(2) The Wisconsin department of agriculture,
				  trade and consumer protection will enforce the standards established by this
				  order through the inspection and sample grading of honey; and it will, insofar
				  as possible, assist producers and packers in the determination of the grade and
				  color of their honey.
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 I - Honey › Section ATCP 87.03 - Packaging and labeling

Current through June 24, 2024
(1) Each section and each case of comb honey
				  and every container in which cut comb honey, chunk honey or extracted honey is
				  sold or offered for sale shall declare the name and address of the packer or
				  dealer and the net weight of the contents.
(2) Every container of honey of any class
				  represented as Wisconsin No. 1 shall bear a label statement of the color of
				  such honey as specified in the definition.
(3) Crystallized extracted honey shall be
				  labeled as such. The term "candied" may be used.
(4) No honey of any class shall be labeled or
				  otherwise sold or offered for sale as "Wisconsin Fancy" honey unless it is
				  white in color as specified in the definitions.
(5) No honey shall be sold or offered for
				  sale at retail in anything but new sections or other containers; provided,
				  however, that clean, sanitary, rust-free containers holding 50 pounds or more
				  may be re-used for sales within the trade or to large commercial
				  consumers.
(6) When the predominant
				  flavor of the honey or the principal source from which the honey is derived is
				  clearly predominant and readily distinguishable by experienced people in the
				  industry, such flavor or such source may be declared on the label; provided,
				  however, that this paragraph shall not be construed to permit the naming of
				  more than one flavor or more than one source, nor to permit the naming of the
				  honey by season.
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 I - Honey › Section ATCP 87.04 - Ungraded honey

Current through June 24, 2024
(1) Every producer who does not intend to
				  market all the honey in conformity with the standards established by this order
				  shall plainly stamp or mark "Ungraded" on each container or section, and on
				  each case or box.
(2) When a
				  producer sells a portion of an annual honey crop on a graded basis, all of such
				  annual honey crop shall be sold on a graded basis and no part thereof sold as
				  "Ungraded" honey.
(3) This section
				  shall not be construed to prohibit the sale of Ungraded honey to any consumer
				  selecting honey on the basis of flavor and completing the purchase on the
				  premises of the packer or dealer.
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 I - Honey › Section ATCP 87.05 - Comb honey

Current through June 24, 2024
(1) WISCONSIN FANCY WHITE. No honey may be
				  graded or labeled Wisconsin Fancy White unless it conforms to the following
				  standards:
(a) No section shall weigh less
				  than 131/2 ounces gross or 121/2 ounces net.
(b) It shall consist of good quality comb
				  honey in which the sections are free from propolis or other stain.
(c) The combs shall be free from travel
				  stain, firmly attached, not projecting beyond the wood, uniformly colored
				  throughout, evenly capped and entirely sealed except the cells in the outside
				  row next to the wood which may be unsealed.
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 I - Honey › Section ATCP 87.06 - Cut comb honey

Current through June 24, 2024
(1) WISCONSIN FANCY WHITE. No honey may be
				  graded or labeled Wisconsin Fancy White unless it conforms to the following
				  standards:
(a) It shall be free from open or
				  unsealed cells, weeping or bruised surface or wet edges.
(b) It shall be wrapped in transparent
				  material to prevent leakage and shall be packed in a container, which may be
				  open at the top.
(c) It shall meet
				  all other requirements of Wisconsin Fancy White comb honey except as to
				  weight.
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 I - Honey › Section ATCP 87.07 - Chunk honey

Current through June 24, 2024
(1) WISCONSIN FANCY WHITE. No honey may be
				  graded or labeled Wisconsin Fancy White unless it conforms to the following
				  standards:
(a) It shall consist of a
				  combination of comb honey equal to Wisconsin Fancy White comb honey and
				  extracted honey equal to Wisconsin Fancy White extracted honey.
(b) One-half its net weight shall be comb
				  honey in not more than 2 pieces and it shall have no broken pieces of comb
				  honey.
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 I - Honey › Section ATCP 87.08 - Extracted honey

Current through June 24, 2024
(1) WISCONSIN FANCY WHITE. No honey may be
				  graded or labeled Wisconsin Fancy White unless it conforms to the following
				  standards:
(a) It shall weigh not less than
				  11 pounds 12 ounces per gallon of 231 cubic inches at 68°
				  Fahrenheit.
(b) It shall be clean;
				  shall be free from odors or flavors foreign to honey; and shall contain no
				  honeydew.
(c) It shall be clear,
				  not showing air bubbles or other substances in suspension.
(d) It shall be heat-treated to prevent
				  fermentation and delay crystallization.
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 87.12 - Licensing

Current through June 24, 2024
(1) FOOD PROCESSING PLANT LICENSE. Unless
				  exempted in s.
				  ATCP
				  70.06(11) (e), no person shall
				  process and sell at wholesale liquid maple products, or maple-derived water,
				  without a valid license issued by the department for a food processing plant
				  under s.
				  97.29,
				  Stats. The person holding a food processing plant license shall meet all
				  applicable requirements of ch. ATCP 70 and this subchapter. A single food
				  processing plant license may apply to a location with a street address and an
				  additional location, without a street address, used solely for concentration of
				  maple sap.
(2) RETAIL FOOD
				  ESTABLISHMENT LICENSE. Unless exempted in s.
				  ATCP
				  75.063(5), no person shall process
				  and sell to consumers liquid maple products, or maple-derived water, without a
				  valid license issued by the department for a retail food establishment under s.
				  97.30,
				  Stats. The person holding a retail food establishment license shall meet all
				  requirements of s.
				  ATCP
				  75.03.
(3)
				  FOOD WAREHOUSE LICENSE. Unless exempted in ss.
				  ATCP
				  71.01(4) and 71.02(1), a person
				  operating a licensed food processing plant that makes liquid maple products, or
				  maple-derived water, and receives, holds for more than 24 hours, and then
				  sells, without further processing, liquid maple products or maple-derived water
				  obtained from another processor, shall hold a food warehouse license under s.
				  97.27,
				  Stats.
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 87.14 - Food processing plant facilities used solely for concentration of maple sap

Current through June 24, 2024
(1)
				  CONSTRUCTION AND MAINTENANCE; GENERAL. Buildings and facilities at a licensed
				  food processing plant used to process liquid maple products, or maple-derived
				  water by methods other than concentration shall be constructed and maintained
				  in accordance with s.
				  ATCP
				  70.08. Buildings and facilities at a licensed food
				  processing plant used solely for concentration of maple sap shall be of sound
				  construction, and shall be constructed with tightly sealed walls and ceiling to
				  exclude pests. The floor of the food processing facility shall be finished with
				  a smooth, cleanable, and durable material, and shall be maintained in a clean
				  condition. The premises immediately adjacent to the facility shall be well
				  drained and kept free of accumulations of garbage, refuse, and other potential
				  health nuisances.
(2) DOORS AND
				  WINDOWS. Doors, windows, skylights, transoms, and other external openings shall
				  be tight-fitting, free of breaks, and effectively screened or protected against
				  the entry of pests. External doors shall be kept closed when not in
				  use.
(3) LIGHTING.
(a) Lighting in every area of the maple sap
				  concentration facility, whether natural or artificial, shall be not less than
				  10 foot candles, or 108 lux.
(b)
				  Artificial lights shall be equipped with protective shields and end caps or
				  shatter resistant bulbs.
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 87.16 - Food processing plant facilities for pre-package processing of maple syrup and shelf-stable concentrated maple sap

Current through June 24, 2024
Facilities for pre-package processing of maple syrup and
					 shelf-stable concentrated maple sap shall be constructed and maintained in
					 accordance with s.
					 ATCP
					 70.08.
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 87.18 - Processing, storing, and packaging liquid maple products or maple-derived water

Current through June 24, 2024
(1) TRANSFER TO ANOTHER BUILDING OR AREA.
				  After maple sap concentration is done, liquid maple products and maple-derived
				  water may be transferred from one building or area, to another building or
				  area, operated under a food processing plant license, provided that the
				  transfer vessels meet the requirements of s.
				  ATCP 70.12
				  and the transfer method prevents contamination.
(2) UNPACKAGED PRODUCT STORAGE ROOMS. Any
				  room, used for storage of unpackaged liquid maple products or maple-derived
				  water, shall be constructed and maintained in accordance with s.
				  ATCP
				  70.08.
(3)
				  CONTAINER-FILLING AND PACKAGED-PRODUCT STORAGE ROOMS. Any room in which
				  containers are filled with liquid maple products or maple-derived water, or in
				  which these packaged products are stored, shall be constructed and maintained
				  in accordance with s.
				  ATCP
				  70.08.
(4)
				  TEMPERATURE CONTROL. Non-shelf-stable concentrated maple sap, maple sap water,
				  and maple-derived water are potentially hazardous foods as defined in s.
				  ATCP
				  70.02(33) and shall be handled,
				  stored, and processed in compliance with s.
				  ATCP 70.26(1) to
				  (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 87.20 - Containers for packaging liquid maple products or maple-derived water

Current through June 24, 2024
All containers for packaging liquid maple products or
					 maple-derived water shall be stored in a manner to prevent contamination and
					 shall comply with the requirements of s.
					 ATCP
					 70.26.