Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 75 - Retail Food Establishments › Appendix - Wisconsin Food Code › Chapter 3 - Food › Part 3-5 - LIMITATION OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN › Subpart 3-502 - Specialized Processing Methods › Section 3-502.12 - Reduced Oxygen Packaging Without a Variance, Criteria

Current through June 24, 2024
(A) Except for a FOOD ESTABLISHMENT that
						  obtains a VARIANCE as specified under § 3-502.11, a FOOD ESTABLISHMENT
						  that PACKAGES TIME/TEMPERATURE CONTROL FOR SAFETY FOOD using a REDUCED OXYGEN
						  PACKAGING method shall control the growth and toxin formation of
Clostridium botulinum
and the growth of
Listeria monocytogenes
. 
						  P
(B) Except as specified under ¶ (F) of
						  this section, a FOOD ESTABLISHMENT that PACKAGES TIME/TEMPERATURE CONTROL FOR
						  SAFETY FOOD using a REDUCED OXYGEN PACKAGING method shall implement a HACCP
						  PLAN that contains the information specified by the DEPARTMENT under
						  §§ 1-106.11 and 1-106.12 and that: 
						  Pf
(1) Identifies the FOOD to be PACKAGED; 
						  Pf
(2) Except as specified under ¶¶
						  (C)- (E) of this section, requires that the PACKAGED FOOD shall be maintained
						  at 5°C (41 °F) or less and meet at least one of the following criteria:
						  
						  Pf
(a) Has a Aw of 0.91
						  or less, 
						  Pf
(b) Has a pH of 4.6 or less, 
						  Pf
(c) Is a MEAT or POULTRY product cured at a
						  FOOD PROCESSING PLANT regulated by the USDA or DEPARTMENT using substances
						  specified in
						  9 CFR
						  424.21, Use of food ingredients and sources
						  of radiation, and is received in an intact PACKAGE, 
						  Pf or
(d) Is a FOOD with a high level of competing
						  organisms such as raw MEAT raw POULTRY or raw vegetables; 
						  Pf
(3) Describes how the PACKAGE shall be
						  prominently and conspicuously labeled on the principal display panel in bold
						  type on a contrasting background, with instructions to: 
						  Pf
(a) Maintain the FOOD at 5°C (41 °F)
						  or below, 
						  Pf and
(b) Discard the FOOD if within 30 calendar
						  days of its PACKAGING if it is not served for on-PREMISES consumption, or
						  consumed if served or sold for off-PREMISES consumption; 
						  Pf
(4) Limits the refrigerated shelf life to no
						  more than 30 calendar days from PACKAGING to consumption, except the time the
						  product is maintained frozen, or the original manufacturer's "sell by" or "use
						  by" date, whichever occurs first;P
(5) Includes operational procedures that:
(a) Prohibit contacting READY-TO-EAT FOOD
						  with bare hands as specified under ¶ 3-301.11 (B), 
						  Pf
(b) Identify a designated work area and the
						  method by which: 
						  Pf
(i) Physical barriers or methods of
						  separation of raw FOODS and READY-TO- EAT FOODS minimize cross contamination, 
						  Pf and
(ii) Access to the processing EQUIPMENT is
						  limited to responsible trained personnel familiar with the potential HAZARDS of
						  the operation, 
						  Pf and
(c) Delineate cleaning and SANITIZATION
						  procedures for FOOD-CONTACT SURFACES; 
						  Pf and
(6) Describes the training program that
						  ensures that the individual responsible for the REDUCED OXYGEN PACKAGING
						  operation understands the: 
						  Pf
(a) Concepts required for a safe operation, 
						  Pf
(b) EQUIPMENT and facilities, 
						  Pf and
(c) Procedures specified under Subparagraph
						  (B) (5) of this section and ¶ 1-106.12. 
						  Pf
(7) Is provided to the DEPARTMENT prior to
						  implementation as specified under ¶¶ 1-106.11 and 1-106.13.