Wisconsin Administrative Code › Department of Health Services › DHS 110-199 - Health › Chapter DHS 196 - Restaurants › 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 POTENTIALLY HAZARDOUS FOOD (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) A FOOD ESTABLISHMENT that PACKAGES
						  POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) using a
						  REDUCED OXYGEN PACKAGING method shall have a HACCP PLAN that contains the
						  information specified by the DEPARTMENT and that: 
						  Pf
(1) Identifies the FOOD to be PACKAGED; 
						  Pf
(2) Except as specified under ¶¶
						  (C) to (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 an A W 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 14 calendar
						  days of its PACKAGING 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 14 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
Note:
MEAT products processed at USDA
							 inspected facilities or DEPARTMENT licensed MEAT establishments and received by
							 the FOOD ESTABLISHMENT for processing and sale are not considered acceptable
							 for extended shelf-life beyond 14 days.
(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. 
						  Pf