Wisconsin Administrative Code › Department of Agriculture, Trade and Consumer Protection › ATCP 55-89 - Food, Lodging, and Recreation Safety › Chapter ATCP 70 - Wholesale Food Manufacturing › Subchapter II - General Requirements › Section ATCP 70.12 - Equipment and utensils

Current through June 24, 2024
(1) CONSTRUCTION AND MAINTENANCE; GENERAL.
				  Equipment and utensils shall be of sanitary design and construction. Equipment
				  and utensils shall be readily accessible for cleaning and inspection and shall
				  be constructed so that they can be easily cleaned. Equipment and utensils shall
				  be kept clean and in good repair. This subsection does not apply to a maple sap
				  concentration facility licensed as a food processing plant that is required to
				  meet the provisions of s.
				  ATCP
				  87.26.
(2)
				  FOOD CONTACT SURFACES. Food contact surfaces of equipment and utensils shall be
				  constructed of stainless steel or other materials which are smooth, impervious,
				  nontoxic, noncorrosive, nonabsorbent, and durable under normal use conditions.
				  Food contact surfaces shall be easily cleanable, and shall be free of breaks,
				  open seams, cracks, or similar defects. Food contact surfaces shall not impart
				  any odor, color, taste, or adulterating substance to food. Food contact
				  surfaces, other than food contact surfaces of approved C-I-P systems, shall be
				  readily accessible for manual cleaning. Joints and fittings shall be of
				  sanitary design and construction.
Note:
Hard maple or other material which is
					 non-absorbent may be used for cutting blocks, boards, and bakers' tables.
					 Sanitary wooden paddles in good condition may be used in
					 confectionaries.
(3) C-I-P
				  SYSTEMS. C-I-P systems shall be of sanitary design and construction, and shall
				  be installed and maintained for sanitary operation. A C-I-P system shall be
				  installed and maintained so that cleaning and sanitizing solutions can be
				  circulated throughout all interior product contact surfaces of the system.
				  C-I-P systems shall be equipped with adequate inspection ports or other access
				  points. C-I-P systems shall be self-draining, or shall be capable of being
				  easily and completely drained. A temperature recording device, which accurately
				  records the return temperatures of cleaning and sanitizing solutions, shall be
				  installed in all circuits through which cleaning and sanitizing solutions are
				  circulated. Cleaning records shall be kept for at least 90 days after they are
				  created.
(4) LOCATION AND
				  INSTALLATION OF EQUIPMENT. Equipment that cannot be easily moved shall be
				  installed in a manner preventing liquid or debris from accumulating under or
				  around the equipment. Equipment shall be installed so there is adequate
				  clearance on all sides for cleaning and maintenance. This does not apply to
				  that portion of a tank or container designed and installed to protrude into or
				  through the wall or ceiling of a food processing plant. Air intake vents for
				  food or ingredient storage containers shall be located in processing areas or
				  shall be properly filtered.
(5)
				  MEASURING DEVICES AND CONTROLS. Every freezer and cold storage compartment used
				  to store or hold potentially hazardous food shall be equipped with a
				  thermometer or other device accurately indicating the temperature in the
				  compartment. Instruments and controls used for measuring, regulating, and
				  recording temperatures, pH, acidity, water activity, or other conditions that
				  control or prevent the growth of undesirable microorganisms in food shall be
				  accurate and adequate for their intended use.
(6) LUBRICATION. Equipment shall be designed
				  and constructed so gear and bearing lubricants do not come in contact with food
				  or food contact surfaces. Only food grade lubricants may be used in equipment
				  if incidental food contact may occur.