reglab/statecodes huggingface dataset:
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 79 - Campgrounds › Section ATCP 79.24 - General campground administration

Current through June 24, 2024
(1) GENERAL.
(a) Every campground shall be operated,
				equipped, and maintained with strict regard for the public health and safety
				and in conformity with the rules of this chapter.
(b) The campground operator shall maintain
				the campground, its structures, and its facilities in a clean and safe
				condition at all times.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 79 - Campgrounds › Section ATCP 79.25 - Mobile or manufactured homes in a campground

Current through June 24, 2024
Whenever 3 or more mobile or manufactured homes are located
				  in a campground, the operator shall either obtain a license as a manufactured
				  home community from the department of safety and professional services as
				  specified in s.
				  SPS
				  326.08(1) or develop and implement an
				  action plan in accordance with s.
				  ATCP
				  79.07(4) to remove all but 2 mobile
				  or manufactured homes from the campground.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 79 - Campgrounds › Section ATCP 79.26 - Special event campgrounds

Current through June 24, 2024
(1) LICENSE
				REQUIRED.
(a) Before a person may operate a
				special event campground, the person shall have a license issued by the
				department or its agent. The department or its agent may issue a license for a
				special event campground only in conjunction with a special event, such as a
				fair, rally, carnival, music festival, sporting event, community festival, or
				other similar event.
(b) No camping
				may occur until a license is granted by the department or its agent.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 79 - Campgrounds › Section ATCP 79.27 - Rustic campsites

Current through June 24, 2024
(1) A rustic campsite is exempt from the
				requirements in ss.
				ATCP
				79.11 to
				79.17 and
				79.20 to 79.22(2) and (4).
(2) A rustic campsite shall be located a
				minimum of 500 feet from a designated parking area, a road for motorized
				access, a non-rustic campsite, a camping cabin, a tourist rooming house, or any
				other building structure located within the campground.
(3) There may be no more than one rustic
				campsite per acre. The minimum distance between each rustic campsite shall be
				400 feet unless a variance is approved by the department under s.
				ATCP
				79.02(2). The department may consider
				topography in the approval making process.
(4) The operator shall require the camper to
				carry garbage and refuse out of the rustic campsite.
(5) A rustic campsite may be designated, and
				provided with a campfire ring.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 80 - Dairy plants (Repealed) › Subchapter II - Dairy Plant License and Fees (Repealed) › Section ATCP 80.04 - Dairy plant fees (Repealed)

Current through June 24, 2024
A dairy plant operator is required to pay a monthly
						dairy trade practice fee under s.
						100.201(6),
						Stats., if the operator sells milk, fluid milk products, ice cream, or other
						frozen desserts at wholesale or retail, in consumer package form, to persons in
						this state.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 80 - Dairy plants (Repealed) › Subchapter III - Dairy Plant Facilities and Operations; General (Repealed) › Section ATCP 80.14 - C-I-P systems (Repealed)

Current through June 24, 2024
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 80 - Dairy plants (Repealed) › Subchapter III - Dairy Plant Facilities and Operations; General (Repealed) › Section ATCP 80.18 - Sanitizers and sanitizing methods (Repealed)

Current through June 24, 2024
Sanitizers approved under s. 4-501.114, ch. ATCP 75
						Appendix (Wisconsin Food Code), are approved by the department.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 80 - Dairy plants (Repealed) › Subchapter III - Dairy Plant Facilities and Operations; General (Repealed) › Section ATCP 80.20 - Receiving milk and dairy products (Repealed)

Current through June 24, 2024
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 80 - Dairy plants (Repealed) › Subchapter III - Dairy Plant Facilities and Operations; General (Repealed) › Section ATCP 80.22 - Storing and handling milk and dairy products (Repealed)

Current through June 24, 2024
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 80 - Dairy plants (Repealed) › Subchapter IV - Milk Quality; Testing (Repealed) › Section ATCP 80.24 - Milk and dairy products; quality standards (Repealed)

Current through June 24, 2024
Copies of PMO Appendix O are on file with the department
						and the legislative reference bureau. Copies may be obtained from the
						department at cost or online at http://www.cfsan.fda.gov [File Link Not
						Available].
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 80 - Dairy plants (Repealed) › Subchapter IV - Milk Quality; Testing (Repealed) › Section ATCP 80.28 - Persons authorized to perform milk quality tests (Repealed)

Current through June 24, 2024
A "milk component test," as defined under s.
						ATCP
						80.01(20), means a test which
						determines the amount of milkfat, protein, total solids, solids-not-fat, or
						other valuable components in milk, and which may affect the price that a dairy
						plant operator pays a milk producer for milk.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 80 - Dairy plants (Repealed) › Subchapter IV - Milk Quality; Testing (Repealed) › Section ATCP 80.30 - Test samples (Repealed)

Current through June 24, 2024
Potassium dichromate is available in tablets containing
						40 mg. of active ingredient per tablet. The use of these tablets at the rate of
						one tablet per 2 fl. oz. of milk in a completed composite sample is equivalent
						to the concentration specified under par. (f). Labeling requirements and
						limitations on the disposal of milk samples preserved with potassium dichromate
						are contained in s.
						ATCP
						30.15(2)
						(b).
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 80 - Dairy plants (Repealed) › Subchapter V - Pasteurization (Repealed) › Section ATCP 80.41 - Pasteurization required (Repealed)

Current through June 24, 2024
PMO Appendix H, Subsection IV is on file with the
						department and the legislative reference bureau. Copies may be obtained from
						the department at cost or online at
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Milk
.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 80 - Dairy plants (Repealed) › Subchapter V - Pasteurization (Repealed) › Section ATCP 80.42 - Labeling pasteurized and unpasteurized products (Repealed)

Current through June 24, 2024
See dairy product labeling requirements in subch. VIII.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 80 - Dairy plants (Repealed) › Subchapter V - Pasteurization (Repealed) › Section ATCP 80.46 - Batch pasteurization (Repealed)

Current through June 24, 2024
The "3-A Sanitary Standards" and "3-A Accepted
						Practices" listed in Appendix A are published by 3-A Sanitary Standards, Inc.,
						1451 Dolley Madison Boulevard, Suite 210, McLean, VA 22101-3850, telephone
						(703) 790-0295, website www.3-a.org. Copies are on file with the department and
						the legislative reference bureau. Copies may be purchased from the "3-A
						Sanitary Standards, Inc. Online Store" at
http://www.techstreet.com
.
						Copies of the PMO are on file with the department and the legislative reference
						bureau. Copies may be obtained from the department at cost or are available
						online at
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Milk
.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 80 - Dairy plants (Repealed) › Subchapter V - Pasteurization (Repealed) › Section ATCP 80.48 - HTST and HHST pasteurization (Repealed)

Current through June 24, 2024
Copies of the "3-A Accepted Practices for the Sanitary
						Construction, Installation, Testing, and Operation of High-Temperature
						Short-Time and Higher Heat Shorter Time Pasteurizer Systems," standard 3A
						603-07 (November, 2005) are on file with the department and the legislative
						reference bureau. Copies may be obtained from the "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 80 - Dairy plants (Repealed) › Subchapter V - Pasteurization (Repealed) › Section ATCP 80.49 - Aseptic processing and packaging (Repealed)

Current through June 24, 2024
The PMO is on file with the department and the
						legislative reference bureau. Copies may be obtained from the department at
						cost or online at
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Milk
.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 80 - Dairy plants (Repealed) › Subchapter VI - Dairy Plant Records and Reports (Repealed) › Section ATCP 80.58 - Confidential information (Repealed)

Current through June 24, 2024
See s.
						97.22(10),
						Stats.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 80 - Dairy plants (Repealed) › Subchapter VII - Inspection and Enforcement (Repealed) › Section ATCP 80.60 - License suspension or revocation (Repealed)

Current through June 24, 2024
Violations of this chapter may also result in court
						prosecution under s.
						97.72 or
						97.73,
						Stats.
Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 80 - Dairy plants (Repealed) › Subchapter VIII - Dairy Product Labeling (Repealed) › Appendix A - 3-A SANITARY STANDARDS AND ACCEPTED PRACTICES

Current through June 24, 2024
The following 3-A standards and 3-A accepted practices
					 establish criteria for the sanitary construction and operation of dairy
					 handling and processing equipment. These standards are published by the "3-A
					 Sanitary Standards, Inc., 1451 Dolley Madison Boulevard, Suite 210, McLean, VA
					 22101-3850, website www.3-A [File Link Not Available],Telephone: (703)
					 790-0295, Fax: (703) 761-6284. Copies are on file with the department and the
					 revisor of statutes. Copies may be obtained from "3-A Sanitary Standards, Inc.
					 Online Store" at
http://www.techstreet.com
.
You may also search, order and download standards (in PDF
					 format) by visiting
http://www.3-A.org
.
3-A SANITARY STANDARDS
See PDF for
					 table
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 I - Definitions and General Provisions › Section ATCP 81.02 - Cheese grader license

Current through June 24, 2024
(1) LICENSE REQUIRED. No person may grade
				  cheese without a license from the department under s.
				  97.175,
				  Stats.
(2) LICENSE APPLICATION.
				  Application for a biennial cheese grader license shall be made on a form
				  provided by the department. The application shall be accompanied by the fee
				  required under sub. (3). An application shall include all of the information
				  required under this section for licensing purposes.
(3) LICENSE FEE. A person applying for a
				  license under sub. (1) shall pay a license fee of $75.
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 II - Grading and Marking Requirements; General › Section ATCP 81.20 - Wisconsin cheese; manufacturer's label

Current through June 24, 2024
All cheese manufactured in this state shall be labeled at
					 the dairy plant or cheese factory with all of the items listed under subs. (1)
					 to (5). The labeling shall remain on the cheese until the cheese is used in the
					 manufacture or processing of another food, or until it is relabeled by a buyer
					 who cuts and repackages the bulk unit into consumer size packages. A
					 manufacturer may not use electronic code labeling as the sole means to display
					 labeling required under this section, except when the cheese is under the
					 manufacturer's custody and control. If a manufacturer uses electronic code
					 labeling, the manufacturer shall provide a scanner or other device that enables
					 a department employee or agent to decode the information into a readable format
					 at the place where the manufacturer keeps the cheese.
(1) NAME OF CHEESE. The name of the cheese
					 variety or type of cheese.
(2)
					 STATE IDENTIFICATION. The word "WISCONSIN" or code number "55", a numerical
					 code which indicates that the cheese was manufactured at a dairy plant in this
					 state.
(3) DAIRY PLANT
					 IDENTIFICATION. The serial or individual identification number assigned by the
					 department for the dairy plant at which the cheese was made.
(4) DATE OF MANUFACTURE. The month, date and
					 year of manufacture for the cheese. The date of manufacture may be abbreviated
					 using an alphanumeric or all numeric format. The abbreviation shall clearly
					 identify the month, date and year, or a Julian calendar date consisting of a 2
					 digit designation for the year of manufacture followed by a 3 digit Julian
					 date.
(5) VAT IDENTIFICATION. The
					 alpha or numerical designation of the vat which identifies a specific vat or
					 chronological sequence of manufacture when more than one vat of cheese is
					 manufactured in the same vat on the same day.
TYPE OF CHEESE
TYPE OF CHEESE
TYPE OF CHEESE
TYPE OF CHEESE
WISCONSIN
WISCONSIN
55-1402 VAT A
55-1402 VAT A
1402 VAT A
1402 VAT A
12-9-90
90/343
DEC 9 90
12-9-90
A manufacturer's label will substantially comply with
						this subsection if it uses one of the following alternative formats for each
						label requirement under subs. (1) to
						(5):
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 II - Grading and Marking Requirements; General › Section ATCP 81.21 - Labeling cheese from other states or foreign countries

Current through June 24, 2024
(1) MANUFACTURER'S
				  LABEL.
(a)
General
				  requirements.
If cheese from other states or foreign countries is
				  received in Wisconsin for further packaging or distribution, the cheese shall
				  be plainly labeled or identified under par. (b) or (c). The label shall appear
				  on the outside container or receptacle in which the cheese is received in this
				  state.
(b)
Out-of-state
				  identification.
Cheese originating from states other than Wisconsin
				  shall be identified by all of the following:
1. The name of the cheese variety or type of
				  cheese.
2. Identification by name
				  or numerical code of the state of manufacture or origin. If code number
				  identification is used, the number shall be the 2 digit code number assigned
				  for individual states by the National Conference of Interstate Milk
				  Shipments.
3. The dairy plant
				  serial number assigned by the state licensing agency to the dairy plant in
				  which the cheese was manufactured.
(c)
Foreign country
				  identification.
Cheese originating from a foreign country shall be
				  identified with both of the following:
1. The
				  name of the cheese variety or type of cheese.
2. The name of the foreign country in which
				  the cheese was manufactured.
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 II - Grading and Marking Requirements; General › Section ATCP 81.215 - Age labeling of cheese

Current through June 24, 2024
If the label on any bulk cheese or retail package of cheese
					 states that the cheese is ``aged" or ``cured," the label shall state the
					 minimum length of time in days, months or years that the cheese has been aged
					 or cured since it was manufactured.
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 II - Grading and Marking Requirements; General › Section ATCP 81.22 - Cheese grades and grade labels

Current through June 24, 2024
(1) GRADES. Cheese
				  manufactured and sold in this state shall be graded or identified in one of the
				  following categories, according to the grade standards applicable to the
				  particular cheese variety in subchs. IV to VII, if there is a Wisconsin grade
				  standard for that variety in subchs. IV to VII:
(a) Wisconsin certified premium grade
				  AA.
(b) Wisconsin grade A or
				  Wisconsin state brand.
(c)
				  Wisconsin grade B.
(d) Wisconsin
				  grade C for Swiss cheese.
(e)
				  Wisconsin grade D for Swiss cheese.
(f) Undergrade.
(g) Not graded.
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 II - Grading and Marking Requirements; General › Section ATCP 81.24 - Cheese grade labeling of retail packages

Current through June 24, 2024
(1) GENERAL. A
				  retail food establishment licensed under s.
				  97.30,
				  Stats., or a food processing plant licensed under s.
				  97.29,
				  Stats., may obtain a cheese grade labeling permit from the department. A permit
				  holder may affix a cheese grade label to retail packages of graded cheese
				  purchased in bulk by the permit holder if the bulk lot has been graded as
				  Wisconsin Certified Premium Grade AA, Wisconsin Grade A or Wisconsin State
				  Brand and the cheese is cut, packaged and labeled for retail distribution. No
				  retail food establishment may grade label retail packages of cheese without a
				  permit from the department. Retail grade labeling shall comply with this
				  section. A dairy plant licensed under s.
				  97.20, Stats., may
				  cut, wrap and grade label cheese for retail distribution if the cheese is
				  graded by a cheese grader licensed under s.
				  97.175,
				  Stats., and the retail packages are grade labeled as required under s.
				  ATCP
				  81.22.
(2)
				  BULK GRADE DETERMINATION. Retail packages of cheese grade labeled under sub.
				  (1) shall consist of cut and packaged cheese which has been graded under this
				  chapter in a bulk unit. The bulk unit of graded cheese shall bear a grade label
				  applied by a licensed grader or department employee authorized to grade cheese.
				  The bulk unit of graded cheese shall be re-examined by a licensed grader prior
				  to being cut, packaged and labeled.
(3) RETAIL PACKAGE GRADE LABELING. The
				  department shall issue a permit identification number to each grade labeling
				  permit holder under sub. (1). The identification number shall consist of the
				  letter prefix "P", followed by a three digit identification number. When
				  affixing a grade label to retail packages of graded cheese under this section,
				  the permit holder shall print the specified grade and the permit holder's
				  identification number within a miniature outline map of the boundaries of the
				  state of Wisconsin. The type shall be designed and spaced so as to be legible
				  and present a symmetrical appearance.
See
					 Image
The following are illustrations of the grade mark
						requirements under s. ATCP 81.24(3).
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 II - Grading and Marking Requirements; General › Section ATCP 81.25 - Recordkeeping

Current through June 24, 2024
(1) CONTENT. Licensed cheese graders shall
				  maintain records showing all of the following:
(a) The name of the person for whom the
				  cheese is graded.
(b) The quantity
				  or amount of cheese graded.
(c) The
				  date of grading.
(d) The grade of
				  the cheese as determined by the cheese grader for each lot of cheese.
(e) The information required under s.
				  ATCP
				  81.20(1) to (5).
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 III - Cheese Styles, Boxes and Hoops › Section ATCP 81.30 - Cheese styles

Current through June 24, 2024
(1) TRADITIONAL STYLES. Cheese may be
				  manufactured and sold in the traditional styles set forth in sub.
				  (2).
(2) STANDARDS. Each of the
				  following cheese styles shall conform to the weight and size standards for that
				  style as indicated in the following chart.
Style
Weight in Pounds
Diameter in Inches
Height in Inches
Length in Inches
Width in Inches
(1) Cheddar
70 to 78
141/2
12 to
								  121/4
(2) Flat
32 to 37
141/2
61/8
								  to 61/4
(3) Daisy
21 to 24
14
4 to
								  41/4
(4) Longhorn
121/2
								  to 133/4
6
12 to
								  121/2
(5) Midget
11 to
								  121/2
93/4
41/4
								  to 43/8
(6) 20-1b. block
201/4
								  to 22
31/8
								  to 35/8
14 to
								  141/4
11 to
								  111/4
(7) 40-1b. block
41 to 44
67/8
								  to 73/4
14 to
								  141/4
11 to
								  111/4
(8) 60-14b. block
61 to 65
103/8
								  to 105/8
14 to
								  141/4
11 to
								  111/4
(9) 640-1b. block
640 (min.)
(10) Barrel; 55 gal.
(a) Metal
480 (min.)
221/2
331/2
(b) Fiber
480 (min.)
231/2
33 to 34
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 III - Cheese Styles, Boxes and Hoops › Section ATCP 81.31 - Cheese container requirements

Current through June 24, 2024
(1) CHEESE HOOPS.
				  Cheese hoops shall be of the correct size and shape, so that cheese which is
				  molded in the hoop conforms to the weight and size standards specified under s.
				  ATCP
				  81.30(2).
(2) NEW CHEESE BOXES. All cheese boxes or
				  containers shall be securely nailed or bound together so that they are strong
				  enough to carry the weight of the cheese the box or container is designed to
				  carry. Cheese boxes and containers shall conform to all of the following
				  requirements:
(a) The dimensions of the box
				  or container shall be adequate to enable easy entry and removal of the cheese
				  while conforming the finished product to the weight and size standards of s.
				  ATCP
				  81.30(2). The container shall
				  thoroughly envelop and protect the cheese.
(b) All cheese boxes shall be clean and free
				  of insects or other forms of contamination prior to sale or use.
(c) Boxes manufactured from wood or veneer
				  shall be constructed of commercially dry materials and contain not more than
				  18% moisture prior to sale or use as a receptacle for cheese.
(d) Scale boards may not contain in excess of
				  18% moisture.
(e) The name and
				  address of the manufacturer shall be plainly stamped, impressed or labeled in
				  type at least 1/4 inch high on the body of all boxes or containers manufactured
				  for use as a receptacle or container for cheese.
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 V - Colby and Monterey (Jack) Cheese; Grade Standards › Section ATCP 81.52 - Wisconsin grade B standards

Current through June 24, 2024
Colby and monterey (jack) cheese labeled or sold as
					 Wisconsin grade B shall conform to the following standards.
(1) FLAVOR CHARACTERISTICS. Wisconsin grade B
				  colby and monterey (jack) cheese shall possess a fairly pleasing characteristic
				  cheese flavor. Flavor standards are shown in the grade B column of Table 5
				  under s.
				  ATCP
				  81.50(1). The presence or absence of
				  flavor characteristics shall be determined organoleptically by taste and
				  smell.
(2) BODY AND TEXTURE
				  CHARACTERISTICS. Wisconsin grade B colby and monterey (jack) cheese may be
				  loosely knit and open. The cheese may have mechanical openings or a closed
				  body. There may be a limited amount of sweet holes, scattered yeast holes and
				  other scattered gas holes, but pinny gas holes are not permitted. Body and
				  texture standards are shown in the grade B column of Table 6 under s.
				  ATCP
				  81.50(2).
(3) COLOR CHARACTERISTICS. Wisconsin grade B
				  colby and monterey (jack) cheese may possess to a slight degree each of the
				  color characteristics shown in the grade B column of Table 7 under s.
				  ATCP
				  81.50(3). Rindless cheese varieties
				  may also have a slight bleached surface.
(4) FINISH AND APPEARANCE CHARACTERISTICS.
				  Wisconsin grade B colby and monterey (jack) cheese shall have the following
				  finish and appearance characteristics:
(a)
Bandaged and paraffin dipped.
The rind of grade B cheese shall
				  be reasonably sound. It may be slightly weak but shall be free from soft spots,
				  rind rot, cracks and openings of any kind. The bandage may be uneven and
				  wrinkled, but shall not be burst or torn. The surface of the cheese may be
				  rough and unattractive, but shall be entirely coated with paraffin or wax. The
				  paraffin may be scaly or blistered, with a very slight mold under the bandage
				  or paraffin. There shall be no indication that mold has entered the cheese.
				  Finish and appearance standards are shown in the grade B column of Table 8
				  under s.
				  ATCP
				  81.50(4) (a).
(b)
Rindless.
The wrapper or
				  covering of grade B cheese shall be unbroken but the wrapper or covering may be
				  definitely wrinkled. The wrapper or covering shall securely envelop the cheese.
				  Finish and appearance standards are shown in the grade B column of Table 8
				  under s.
				  ATCP
				  81.50(4) (a).
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 VI - Brick and Muenster Cheese; Grade Standards › Section ATCP 81.61 - Wisconsin grade A or Wisconsin state brand standards

Current through June 24, 2024
Brick or muenster cheese labeled or sold as Wisconsin grade
					 A or Wisconsin state brand shall conform to the following standards:
(1) FLAVOR CHARACTERISTICS. Wisconsin grade A
				  and Wisconsin state brand brick and muenster cheese shall be pleasing and free
				  from undesirable flavors and odors. The cheese may be lacking in flavor
				  development or may have progressive characteristic cheese flavors. The cheese
				  may have a very slight flat flavor and a very slight feed flavor. Flavor
				  standards are shown in the grade A column of Table 9 under s.
				  ATCP
				  81.60(1). The presence or absence of
				  flavor characteristics shall be determined organoleptically by taste and
				  smell.
(2) BODY AND TEXTURE
				  CHARACTERISTICS. Wisconsin grade A or Wisconsin state brand brick and muenster
				  cheese shall have a good body. The texture may be close or have even
				  distribution of mechanical openings and very slight sweet holes but shall be
				  free from other gas holes. The body shall be slightly translucent. The texture
				  may be definitely curdy or partially broken down, depending on the age of the
				  cheese. The cheese shall have a uniform distribution of salt. Body and texture
				  standards are shown in the grade A column of Table 10 under s.
				  ATCP
				  81.60(2).
(3) COLOR CHARACTERISTICS. Wisconsin grade A
				  and Wisconsin state brand brick and muenster cheese may be either uncolored or
				  colored to any degree recognized within the cheese manufacturing industry, but
				  the coloration which is added shall be uniform and not dull or faded. Color
				  standards are shown in the grade A column of Table 11 under s.
				  ATCP
				  81.60(3).
(4) FINISH AND APPEARANCE CHARACTERISTICS.
				  Wisconsin grade A and Wisconsin state brand brick and muenster cheese shall be
				  well-shaped, uniform in size and free of soiled surfaces, check or mold. The
				  surfaces shall be well closed. The wrapper or covering shall be practically
				  smooth. The wrapper or covering shall be properly sealed with adequate
				  overlapping to securely envelop the cheese, or shall be sealed by an
				  alternative and satisfactory type of closure. Allowance shall be made for
				  wrinkles caused by crimping or sealing when vacuum packaging is used. The
				  cheese shall not be misshaped or huffed. Finish and appearance standards are
				  shown in the grade A column of Table 12 under s.
				  ATCP
				  81.60(4).
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 VI - Brick and Muenster Cheese; Grade Standards › Section ATCP 81.62 - Wisconsin grade B standards

Current through June 24, 2024
Brick or muenster cheese labeled or sold as Wisconsin grade
					 B cheese shall conform to the following standards:
(1) FLAVOR CHARACTERISTICS. Wisconsin grade B
				  brick and muenster cheese shall possess a fairly pleasing characteristic cheese
				  flavor. The cheese may also possess various undesirable flavors to a slight or
				  very slight degree. Cured brick cheese may develop a surface microorganism that
				  contributes to flavor development as the cheese ages. Flavor standards are
				  shown in the grade B column of Table 9 under s.
				  ATCP
				  81.60(1). The presence or absence of
				  flavor characteristics shall be determined organoleptically by taste and
				  smell.
(2) BODY AND TEXTURE
				  CHARACTERISTICS. Wisconsin grade B brick and muenster cheese may be curdy to a
				  definite degree. The graded cheese shall have a fairly uniform distribution of
				  salt. Body and texture standards are shown in the grade B column of Table 10
				  under s.
				  ATCP
				  81.60(2).
(3) COLOR CHARACTERISTICS. Wisconsin grade B
				  brick and muenster cheese may have a slight degree of uneven coloration.
				  Muenster cheese may have orange artificially colored surfaces that enhance the
				  traditional appearance of the cheese. Color standards are shown in the grade B
				  column of Table 11 under s.
				  ATCP
				  81.60(3).
(4) FINISH AND APPEARANCE CHARACTERISTICS.
				  Wisconsin grade B brick and muenster cheese may be slightly less uniform in
				  size and shape and possess slight surface defects, but shall be clean and free
				  from checks or mold. The wrapper or covering may be slightly uneven, but shall
				  adequately and securely envelop the cheese. Allowance shall be made for
				  wrinkles caused by crimping or sealing when vacuum packaging is used. Cured
				  brick cheese may have an overlap of parchment, foil, or other satisfactory
				  packaging material that securely envelops and protects the cheese. Uncured
				  brick cheese and colored or uncolored brick or muenster cheese may be packaged
				  in a vacuum type package or other satisfactory packaging material that securely
				  envelops and protects the cheese. Finish and appearance standards are shown in
				  the grade B column of Table 12 under s.
				  ATCP
				  81.60(4).
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 VII - Swiss or Emmentaler Cheese; Grade Standards › Section ATCP 81.71 - Wisconsin grade B standards

Current through June 24, 2024
Swiss or emmentaler cheese labeled or sold as Wisconsin
					 grade B shall conform to the following standards.
(1) FLAVOR CHARACTERISTICS. Wisconsin grade B
				  Swiss or emmentaler cheese shall have a pleasing and desirable characteristic
				  Swiss cheese flavor consistent with the age of the cheese. The cheese may
				  contain a very slight acid, bitter, metallic and utensil flavor. The cheese may
				  contain a slight feed and flat flavor. Flavor standards are shown in the grade
				  B column of Table 13 under s.
				  ATCP
				  81.70(1). The presence or absence of
				  flavor characteristics shall be determined organoleptically by taste and
				  smell.
(2) BODY CHARACTERISTICS.
				  Wisconsin grade B Swiss or emmentaler cheese shall be uniform, firm and smooth,
				  but may have a slight weak body. Body standards are shown in the grade B column
				  of Table 14 under s.
				  ATCP
				  81.70(2).
(3) EYE AND TEXTURE CHARACTERISTICS.
				  Wisconsin grade B Swiss or emmentaler cheese shall have well-developed, round
				  or slightly oval shaped eyes. The majority of the eyes shall be 3/8 to 13/16
				  inch in diameter. The cheese may also have various undesirable eye and texture
				  characteristics to a very slight or slight degree for the applicable trait. Eye
				  and texture standards are shown in the grade B column of Table 15 under s.
				  ATCP
				  81.70(3).
(4) FINISH AND APPEARANCE CHARACTERISTICS.
				  Wisconsin grade B Swiss or emmentaler cheese shall have the following finish
				  and appearance characteristics.
(a)
Swiss cheese containing a rind.
The rind shall be sound, firm,
				  and smooth, and shall provide good protection to the cheese. The cheese shall
				  have no mold penetrating its interior. The cheese may contain various
				  undesirable finish and appearance characteristics to a slight degree for the
				  applicable trait. Finish and appearance standards are shown in the grade B
				  column of Table 16 under s.
				  ATCP
				  81.70(4) (a).
(b)
Rindless Swiss cheese.
The wrapper or covering for a rindless block of Swiss cheese shall adequately
				  and securely envelop the cheese. The wrapper or covering may be slightly
				  wrinkled, but it shall be neat and unbroken and shall fully protect the surface
				  of the cheese. The surface of the cheese may contain a slight amount of mold
				  but no mold shall penetrate the interior of the cheese. The cheese may contain
				  various undesirable finish and appearance characteristics to a slight degree
				  for the applicable trait. Finish and appearance standards are shown in the
				  grade B column of Table 16 under s.
				  ATCP
				  81.70(4) (a).
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 VII - Swiss or Emmentaler Cheese; Grade Standards › Section ATCP 81.72 - Wisconsin grade C standards

Current through June 24, 2024
Swiss cheese labeled or sold as Wisconsin grade C shall
					 conform to the following standards.
(1) FLAVOR CHARACTERISTICS. Wisconsin grade C
				  Swiss or emmentaler cheese shall have a characteristic Swiss cheese flavor
				  consistent with age of the cheese. The cheese may contain various disrating
				  flavor characteristics to a slight or definite degree for the applicable
				  flavor. Flavor standards are shown in the grade C column of Table 13 under s.
				  ATCP
				  81.70(1). The presence or absence of
				  flavor characteristics shall be determined organoleptically by taste and
				  smell.
(2) BODY CHARACTERISTICS.
				  Wisconsin grade C Swiss or emmentaler cheese shall have a uniform body. The
				  cheese may contain various disrating body characteristics to a slight or
				  definite degree for the applicable trait. Body standards are shown in the grade
				  C column of Table 14 under s.
				  ATCP
				  81.70(2).
(3) EYE AND TEXTURE CHARACTERISTICS.
				  Wisconsin grade C Swiss or emmentaler cheese may contain various disrating eye
				  and texture characteristics to a slight or definite degree for the applicable
				  trait. Eye and texture standards are shown in the grade C column of Table 15
				  under s.
				  ATCP
				  81.70(3).
(4) FINISH AND APPEARANCE CHARACTERISTICS.
				  Wisconsin grade C Swiss or emmentaler cheese shall have the following finish
				  and appearance characteristics.
(a)
Swiss cheese containing a rind.
The rind shall be sound and
				  shall provide good protection to the cheese. The cheese shall have no mold
				  penetrating its interior. The cheese may contain various disrating finish and
				  appearance characteristics to a slight or definite degree for the applicable
				  trait. Finish and appearance standards are shown in the grade C column of Table
				  16 under s.
				  ATCP
				  81.70(4) (a).
(b)
Rindless Swiss cheese.
The wrapper or covering of rindless Swiss cheese shall adequately and securely
				  envelop the cheese. The wrapper or covering may be wrinkled, but shall be
				  unbroken and fully protect the surface of the cheese. The surface of the cheese
				  may contain definite mold but no mold shall penetrate the interior of the
				  cheese. The cheese may contain various disrating finish and appearance
				  characteristics to a very slight, slight or definite degree for the applicable
				  trait. Finish and appearance standards are shown in the grade C column of Table
				  16 under s.
				  ATCP
				  81.70(4) (a).
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 VII - Swiss or Emmentaler Cheese; Grade Standards › Section ATCP 81.73 - Wisconsin grade D standards

Current through June 24, 2024
Any damaged Swiss or emmentaler cheese which is marketable
					 for use as human food except for the damage, and cheese which does not meet the
					 requirements of any of the higher grades under this subchapter shall qualify
					 for the Wisconsin grade D classification.
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 VIII - Wisconsin Cheese Logotype › Section ATCP 81.80 - Official logotype design and use

Current through June 24, 2024
(1) The official
				  logotype shall consist of a miniature outline map of the boundaries of
				  Wisconsin, with the words "WISCONSIN CHEESE" appearing across the upper
				  two-thirds of the map in large bold faced type or lettering larger than any
				  other words or figures in the logotype, and extending partially beyond the
				  outside boundaries of the outline map. The figures "100%", in fine-line type or
				  lettering no more than half the height of the words "WISCONSIN CHEESE", shall
				  be centered in the intervening space between the words "WISCONSIN CHEESE" and
				  the top of the map. In the lower half of the map there shall appear the words
				  "made in", to be followed immediately below with the word "WISCONSIN", in bold
				  faced type or lettering approximately one-half the size of the words "WISCONSIN
				  CHEESE". The words "made in" shall be in bold faced, lower case type or
				  lettering. The factory or other identification number assigned to persons
				  authorized to use the logotype shall be centered in the intervening space
				  between the word "WISCONSIN" and the bottom line of the map, in type or
				  lettering approximately one-half the size of the word "WISCONSIN". All type or
				  lettering shall be easily readable and so spaced and designed as to present a
				  symmetrical appearance within the logotype, as illustrated in the official
				  model set forth below: -
See
					 Image
(2) The
				  official logotype shall be proportionate in size to the size of any package or
				  container label or labeling on which it is to be used.
(3) The official logotype may be affixed to
				  and used only on cheese manufactured in this state entirely from milk produced
				  under and meeting sanitary and quality standards equal to or greater than those
				  established under s.
				  97.24,
				  Stats., or rules Adopted thereunder for the production and distribution of
				  milk, and which otherwise conforms to all applicable standards and requirements
				  of ch. 97, Stats., relating to the manufacturing, labeling and sale of
				  cheese.
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 VIII - Wisconsin Cheese Logotype › Section ATCP 81.82 - Official logotype use

Current through June 24, 2024
(1) FACTORY MARKINGS.
(a) Rind cheese shall be plainly marked at
				  the factory with the official logotype stamped or imprinted on the surface of
				  the rind, or a label attached thereto, and also on the outer surface of the box
				  or carton containing the cheese, or any label attached to such box or
				  carton.
(b) Rindless cheese shall
				  be plainly marked at the factory with the official logotype stamped or
				  imprinted on the inner wrap or sleeve, and also on the outer surface of the box
				  or carton containing the cheese, or any label affixed or attached to such box
				  or carton.
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 VIII - Wisconsin Cheese Logotype › Section ATCP 81.83 - Records

Current through June 24, 2024
All persons registered and authorized to use the official
					 logotype shall keep records of all cheese on which the official logotype is
					 used, to include the source, quantity and type of cheese on which it is used,
					 the place where such cheese is cut, packaged and labeled, and points to which
					 cheese bearing the logotype is shipped for ultimate sale or distribution.
					 Permit holders furnishing logotype labels to out-of-state buyers shall keep
					 records of the quantity of labels included with each bulk shipment. Records
					 shall be kept for a period of one year and be made available for department
					 inspection.
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 81.91 - Baby Swiss cheese; product description and preparation

Current through June 24, 2024
(1) DESCRIPTION.
				  Baby Swiss cheese is the food prepared by the process under sub. (2) or by any
				  other process which produces a finished cheese having the same physical and
				  chemical properties as that produced under sub. (2). Baby Swiss cheese has
				  round, well-formed holes or eyes developed throughout the cheese. The minimum
				  milkfat content of baby Swiss cheese is 45% by weight of the solids. The
				  maximum moisture content is 43% by weight, as determined by a method that
				  complies with s.
				  ATCP
				  65.86. Baby Swiss cheese shall be held at the point of
				  manufacture for 60 days prior to distribution, or be made from pasteurized
				  milk. If pasteurized milk is used, the phenol equivalent value of 0.25 grams of
				  baby Swiss cheese shall not exceed 3 micrograms.
(2) PREPARATION. To prepare baby Swiss
				  cheese, the dairy ingredients specified in s.
				  ATCP 81.92(1)
				  (a) shall be brought to a temperature of
				  90º F. Bacterial cultures or enzymes specified in s.
				  ATCP 81.92(1)
				  (b) shall be added to the dairy ingredients,
				  in order to subject them to the action of lactic acid and propionic acid. One
				  or more of the clotting enzymes specified in s.
				  ATCP 81.92(1)
				  (c) shall be added to the dairy ingredients,
				  in order to coagulate or set the dairy ingredients into a semisolid mass. The
				  semisolid mass shall be cut into curd particles by a one-quarter inch curd
				  knife. The whey shall be drained from the semi-solid curds. Water shall be
				  added to the curds, and the temperature shall be raised to 106º F as the
				  curds and water are stirred. The temperature of 106º F shall be maintained
				  and the stirring shall continue until the curds become firm. The curds shall be
				  transferred to hoops or forms and pressed until the desired shape and firmness
				  are attained. The cheese shall then be salted by immersing it in a saturated
				  salt solution for 2 to 72 hours, depending on the desired degree of
				  saltiness.
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 81.92 - Ingredients

Current through June 24, 2024
(1) The following ingredients shall be used
				  in the manufacture of baby Swiss cheese:
(a)
				  Dairy ingredients consisting of milk, skim milk, nonfat milk, or cream, used
				  alone or in combination, provided that the final cheese product meets the fat
				  and moisture requirements set forth under s.
				  ATCP
				  81.91(1).
(b) Cultures or enzymes of animal, plant or
				  microbial origin, used for acid production and for curing, flavor and texture
				  development.
(c) Clotting enzymes,
				  consisting of rennet or other enzymes of animal, plant or microbial origin,
				  used to set the dairy ingredients to a semisolid mass.